I have created twenty-five of my signature spice blends that are simple to make and will add bold flavor dimension to everything you cook. No more bland and tired food!
The spice blends are divided into three groups. The first are foundational recipes, which are basic and can be used to replace salt and to flavor soups, meat, poultry, seafood, and vegetables. The next category, The United States of Flavor, covers our rich variety of regional foods—from N’awlins Spiced Pecan Crust Blend to Little Italy Blend to Sour Dill Pickle Blend. Finally, the Global blends are your passport to a flavor excursion around the world—from Japan to Mexico to Greece. Add these exotic flavor profiles to your cooking and you will never be bored with healthy food again.
You will be using dried spices and herbs in all the spice blend recipes, unless otherwise indicated. I have deliberately avoided using seeds that you would have to crush in a mortar and pestle or spice grinder to prepare. At this point, I want to streamline the process for you. Sticking to the pre-ground versions of some seeds will save you time. As you get more sophisticated, you might want to experiment with grinding your own spices and herbs.