105 herbs spice recipes

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

A simple seasoning recipe that can add a kick to any of your meals.

Savory rosemary muffins with molten goat cheese centers and plump golden raisins. The herb-studded, barely sweet crumb pairs with wild game, lamb, or holiday brunch spreads.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Store bought chili powder lacks authentic flavor. We like to make our own homemade chili powder which adds a tremendous boost to Chili, Tex-Mex or Mexican recipes.

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Learn all about spices and how to use them with this self-explanatory recipe.

Homemade poultry and vegetable seasoning blend with marjoram, thyme, basil, sage, and parsley. A versatile all-purpose herb mix you can customize to your own taste.

Homemade flavored stir-fry oil infused with fresh ginger, garlic, and red pepper flakes. A make-ahead aromatic oil that adds instant depth to any stir-fry.

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.