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    Home » Seasoning Mix

    Jamie’s Spice Mix

    Published: Aug 17, 2021 by Jessica Fisher

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    A simple and easy way to flavor your meals can be found right in your spice cupboard. Mix up your own spice blends to add spice and save money. This recipe for Jamie’s Spice Mix will add zest to any meal.

    This homemade spice mix is delicious tossed with chicken in Pulled Chicken Sliders, sprinkled on a Margherita Flatbread Pizza, or stirred into Lemon and Herb Rice Pilaf.

    Jamie's spice mix in a small green bowl. this …

    The spice of life is …. spice, of course. You can have a sparse pantry, but as long as you’ve got some spices, a few veggies, a solid protein, you’re good to go for a delicious dinner.

    Generously douse a chicken breast or a ground meat patty with a favorite spice mix, grill or sauté it until done, and serve alongside some steamed veggies for a deliciously simple dinner that’s packed with flavor!

    Why Make This

    It saves money. One of the ways that I dramatically cut grocery costs years ago was to switch from buying expensive spice mix and blends to mixing my own. I buy spices in bulk at a greatly reduced cost, storing the extras in the freezer to extend their shelf life. When I want a seasoned salt or blend, I mix my own.

    It makes for easy flavor. Having a spice mix makes for easy ways to add flavor to foods, whether cooked veggies, meats, sauces, or grains. This blend is fabulous on grilled meats, stirred into marinades, sprinkled on buttered pasta, and mixed into dressings. I’ve topped bread sticks and pizza dough with it, flavored marinara sauce with it, and stirred it into pulled chicken.

    Ingredients

    ingredients for jamie's spice mix in small white dishes on a black table top.

    One of my go-to blends, this spice mix is based on one that my sister mixed up for her wedding favors years ago. When quizzed, Jamie told me she bought large cartons of a variety of spices and just dumped them in a bowl. Ha!

    I’ve made some tweaks and measured things out so all of us can enjoy it. You’ll need the following herbs and spices:

    • onion powder
    • garlic powder
    • paprika
    • basil
    • oregano
    • salt
    • pepper
    • celery seed
    • lemon zest
    • cayenne pepper

    In many of my early batches I used dried lemon peel that you can find in the spice aisle of your local store. Mixing this blend with dried lemon peel makes it shelf stable.

    However, since fresh lemons are easier to come by, when I make this blend with fresh lemon zest, I simply store the mix in a covered jar in the freezer. This preserves the fresh zest.

    Step-by-Step Instructions

    • spices measured into small green bowl with measuring spoon.
    • spice mix stirred completely mixed in small green bowl with measuring spoon.

    FAQs

    How do you make a custom spice mix?

    You can create your own spice blends by just heading to your cupboard and choosing some favorite flavors. Consider these flavor profiles:
    French: thyme, tarragon, herbs de Provence, bay, chervil
    Indian: tandoori spices, garam masala, curry, tamarind, cardamom, cumin, coriander, fenugreek
    Italian: garlic/garlic powder, oregano, fennel, lemon, rosemary, basil
    Mediterranean/Greek: oregano, rosemary, bay, thyme
    Mexican: cumin, chili powder, oregano, coriander

    Is spice mix expensive to make?

    That depends on where you buy your spices. Buying large cartons of spices at warehouse stores and restaurant supply spaces (like Costco and Smart & Final) will generally get you a better price on spices than buying them in small jars at the grocery store.

    small mason jar filled with jamie's spice mix.

    Recipes that Use Jamie’s Spice Mix

    • Margherita Flatbread Pizza
    • Slow Cooker Pork Loin with Sherried Mushroom Gravy
    • Kale Pizza with Mushrooms and Tomatoes (53 cents/slice)
    • Last-Minute No Cook Pizza Sauce (50 cents/cup)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    Jamie's spice mix in a small bowl.
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    4.84 from 6 votes

    Jamie’s Spice Mix

    Mix up your own spice blends to add flavor and save money. This recipe for Jamie’s Spice Mix will add zest to any meal.
    Prep Time5 mins
    Total Time5 mins
    Course: Seasonings
    Cuisine: American
    Servings: 10 tablespoons
    Calories: 17kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • small mixing bowl
    • spoon
    • mason jar with lid

    Ingredients

    • 2 tablespoon onion powder
    • 2 tablespoon garlic powder
    • 1 ½ tablespoon paprika
    • 1 tablespoon dried basil
    • 1 tablespoon dried oregano
    • 1 tablespoon salt
    • 2 teaspoon black pepper
    • 1 teaspoon celery seed optional
    • ½ teaspoon lemon zest
    • ½ teaspoon ground cayenne pepper
    US Customary – Metric

    Instructions

    • In a small bowl, combine all of the ingredients. Place the mixture in an airtight plastic container or freezer bag and store in the freezer.

    Notes

    Nutritional values are approximate and are based on 1 tablespoon of the recipe. Store or freeze leftovers promptly.

    Nutrition

    Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 701mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published April 11, 2013. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Kathie

      December 15, 2021 at 8:46 am

      What about using lemon pepper seasoning instead of separate pepper and lemon or will you not get enough lemon in the recipe?

      Reply
      • Jessica Fisher

        December 15, 2021 at 9:00 am

        If you’ve got it, I’d certainly try it. The lemon might be more subtle, it really depends on how the lemon pepper was formulated.

        Reply
    2. Marne

      April 24, 2021 at 11:29 am

      5 stars
      The BEST spice mix and SO versatile! I have been making this for several months and I just adjusted the recipe calculator to make a ridiculous amount so I can store in a larger jar. I keep some in a shaker as an “all purpose” seasoning and always use it to make Jessica’s pizza/pasta sauce recipes from this site. It’s a lot of ingredients = flavor. Well worth the effort. Thank you Jessica!

      Reply
      • Jessica Fisher

        April 29, 2021 at 10:16 am

        5 stars
        Thanks for your encouragement, Marne!

        Reply
    3. Teena

      April 04, 2020 at 8:48 am

      Jessica, wondering how this would be without salt?
      Family member on low sodium diet. Maybe could just add less salt to the blend?

      Reply
      • Jessica Fisher

        April 04, 2020 at 9:38 am

        You could omit it and then add salt to taste.

        Reply
        • Teena

          April 04, 2020 at 11:46 am

          Thank you. ?

        • Teena

          April 04, 2020 at 11:50 am

          Jessica…I see a question mark with my “thank you “….
          it’s not supposed to be there!
          It was a ? and somehow changed!
          Sorry. ?

        • Teena

          April 04, 2020 at 11:51 am

          Oh…..evidently I can’t use emojis!

          Thanks again!

    4. Kristy/Mama K MeYeR

      September 23, 2018 at 7:10 am

      I love this mix! I use it AT LEAST twice a week…In pizza sauce and in something/everything else. It’s good on pretty much everything. I make it up by the quart and keep it in the freezer to be at-the-ready. Delicious!!

      Reply
      • Jessica Fisher

        November 10, 2018 at 11:06 am

        Yay! So glad to hear that it’s a favorite. I need to mix it in bigger batches. I’m always running out!

        Reply
    5. Jeniffer

      December 29, 2016 at 11:02 am

      I was just reading through some of the recipes for the Easy Lunches Freezer Cooking Plan, and I was like, “Hey! These are from my (your) cookbook!!” It took me a minute to realize that you are the author of my favorite freezer-cooking cookbook. I just wanted to take a minute and say THANK YOU for the amazing book. I use it every week when I do my weekly freezer cooking. It’s a gem to be sure.

      Reply
      • Jessica Fisher

        December 29, 2016 at 2:31 pm

        Well, that’s fun! I’m so glad you love the book AND read the blog. The best of both worlds. 😉

        Reply
    6. Matt R.

      September 23, 2015 at 11:53 pm

      You recommend storing it in the freezer, why is that? Is it because of the lemon zest? If I leave the zest out do you still recommend to store in freezer?

      Reply
      • Jessica Fisher

        September 24, 2015 at 8:14 pm

        If you leave out the lemon zest or use commercially dried “lemon peel”, you can store it in the pantry.

        Reply
    7. cindy3539

      April 27, 2015 at 12:59 pm

      Mixed this up and used it in the “last minute pizza sauce”. It was really good.

      Reply
      • Jessica Fisher

        April 27, 2015 at 5:33 pm

        So glad you liked it!

        Reply
    8. Katha Pierce Horton

      March 15, 2015 at 10:15 am

      Does anyone have a seasoning mix for red beans and rice? We like ours spicy.

      Reply
      • Jessica Fisher

        March 30, 2015 at 7:26 am

        It is on my list to reverse engineer! I bought a boxed mix (gasp) to compare.

        Reply
    9. Barb

      November 29, 2014 at 6:23 pm

      I just made a spice blend that had garlic cloves in it the resulting seasoning blend had plenty of salt so I am sure it would have kept but the moistness bothered me. Tonight I dried it out in a warm oven (about 200 degrees). It worked very well and now the mixture sprinkles nicely. Might work for your lemon peel. You could dry the end product or dry the peels prior to making them mix.

      Reply
      • Jessica Fisher

        November 30, 2014 at 7:13 am

        Clever!

        Reply
      • Sandra

        February 25, 2015 at 8:42 pm

        Good idea! I used some fresh lemon peel that I had stored in the freezer and the resulting blend was clumpy with the moisture. I think I’ll toss it around in a hot cast iron and try to dry it out a bit. Thanks for the great idea!

        Reply
    10. viviana

      April 29, 2014 at 1:23 pm

      This is great but I do not do spicy food at all neither does my daughter so can i omit thr cayenne pepper?

      Reply
      • Jessica Fisher

        April 29, 2014 at 3:06 pm

        Yes, definitely omit that. It’s not overpowering, but if it upsets the tummy or whatever, your body would notice even if the tastebuds didn’t.

        Reply
    11. Ellen

      June 01, 2013 at 6:18 pm

      I meant the Morton salt in the blue box with the little girl with the umbrella on it. 🙂 I haven’t gotten fancy with salt, yet. No kosher over here…

      Reply
      • Barbara W.

        October 14, 2015 at 12:09 am

        I believe Kosher salt is less bitter than regular table salt. Usually you can use less kosher. Also, it sticks better on slippery slopes, like watermelon wedges. It is a flat grain versus round, which tends to roll around on many food items.

        Reply
    12. Ellen

      June 01, 2013 at 6:03 am

      If you’re using plain ol’ salt from the blue box, how much should you use? I had the idea that you can’t substitute 1 to 1 with sea salt… Also, is it the same amount of dried lemon peel as it would be fresh lemon zest? Thanks!

      Reply
      • Jessica

        June 01, 2013 at 4:37 pm

        Thanks for asking this question. I needed to specify that it was fine sea salt and somehow that slipped my mind. I’m not sure which blue box you’re talking about, though. My kosher salt comes in a blue box and that would not be 1 to 1. But, in this recipe you can use any fine salt in the same proportion as what’s listed. Use slightly more kosher salt, if you’re using that.

        Reply
    13. Mimi Holtz

      April 12, 2013 at 9:02 am

      Your spice mix recipe sounds great. Bet it’s good on avocado too!

      Reply
    14. Erica

      April 12, 2013 at 8:52 am

      Is there a good alternative for celery seeds? It is something I have never bought but will add it to my spice cupboard in the future! 🙂

      Reply
      • Jessica

        April 12, 2013 at 8:56 am

        @Erica, you can leave them out if you want. It’s the one ingredient in this that I consider optional.

        Reply
      • Barbara W.

        October 14, 2015 at 12:06 am

        You can make your own celery salt with 2 parts celery seed and 1 part salt. I think that is the right proportion. Otherwise,
        find homemade celery salt proportions.

        Reply
    15. Kathy

      April 12, 2013 at 6:48 am

      This sounds fabulous!

      Reply
    16. Julie

      April 12, 2013 at 6:20 am

      When I get my kitchen back I plan to mix up a batch.

      Reply

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