Use these home-crafted seasoning blends to flavor meats, vegetables, sauces, soups, and casseroles. Also try them sprinkled over popcorn, fries, and potato tots.
START TO FINISH: 10 minutes MAKES: 1⅔ cups
How to Make It
1. Preheat a dry small skillet over medium heat. Add 3 Tbsp. yellow mustard seeds; shake skillet and heat 30 to 60 seconds or just until toasted and fragrant. Transfer to a small bowl; cool. Stir in ⅓ cup coarse sea salt, ⅓ cup whole black peppercorns, 3 Tbsp. dried minced garlic, 3 Tbsp. dried minced onion, 3 Tbsp. dried tarragon, 3 Tbsp. dried parsley, 1 Tbsp. dried lemon zest, and 1 Tbsp. dried orange zest. Transfer mixture to a grinder mill and grind as needed. Or grind in a spice grinder and store in a cool, dark place up to 1 year.
START TO FINISH: 15 minutes MAKES: 1 cup
How to Make It
1. Preheat a dry small skillet over medium heat. Add 2 Tbsp. fennel seeds; shake skillet and heat 30 seconds or just until toasted and fragrant. Transfer to a small bowl; cool. Stir in 3 Tbsp. coarse sea salt, 3 Tbsp. dried minced onion, 2 Tbsp. whole pink peppercorns, 2 Tbsp. dried minced garlic, 2 Tbsp. dried parsley, 1 Tbsp. dried celery, 1 Tbsp. dried lavender, and 1 Tbsp. freeze-dried chives. Transfer mixture to a grinder mill and grind as needed. Or grind in a spice grinder and store in a cool, dark place up to 1 year.
START TO FINISH: 10 minutes MAKES: 1⅔ cups
How to Make It
1. Preheat a dry small skillet over medium heat. Add 3 Tbsp. coriander seeds; shake skillet and heat 30 to 60 seconds or just until toasted and fragrant. Transfer to a small bowl; cool. Stir in ⅓ cup crushed whole star anise, 3 Tbsp. coarse sea salt, 3 Tbsp. dried minced onion, 3 Tbsp. whole black peppercorns, 3 Tbsp. whole Szechwan peppercorns, 2 Tbsp. dried parsley, 1 Tbsp. dried orange zest, and 12 whole cloves. Transfer mixture to a grinder mill and grind as needed. Or grind in a spice grinder and store in a cool, dark place up to 1 year.
START TO FINISH: 10 minutes MAKES: 1½ cups
How to Make It
1. Preheat a dry small skillet over medium heat. Add 2 Tbsp. coriander seeds; shake skillet and heat 30 to 60 seconds or just until toasted and fragrant. Transfer to a small bowl; cool. Stir in ¼ cup smoked coarse sea salt, ¼ cup dried minced garlic, ¼ cup whole black peppercorns, 2 Tbsp. dried minced onion, 2 Tbsp. crushed red pepper, 2 Tbsp. dried parsley, 2 Tbsp. freeze-dried chives, and 4 tsp. dried rosemary. Transfer mixture to a grinder mill and grind as needed. Or grind in a spice grinder and store in a cool, dark place up to 1 year.