Seasonings from Scratch

[ SEASONING from SCRATCH ] ~ from HerbCo

The 18th century English poet William Cowper gave us the old adage that “Variety is the very spice of life, that gives it all its flavor” when the penned his classic poem, The Task, in 1785. This bit of altruism applies to our kitchens today as much as it does in the world at large, where diversity is indeed a blessing. The problem is, we sometimes settle for the mediocre and familiar, both in life and at the table.

No more! We’ve put together a collection of seasoning blends from around the world—from copycat Mrs. Dash and Old Bay Seasoning to Indonesian Tandoori Masala and Ethiopian Berbere Spice Blend—that you can easily make in your own kitchen (or restaurant, if you happen to be a chef) that will wake up the flavors of your favorite foods without the price tag typically encountered in specialty shops.

gumbo file seasoning
File powder is made from the dried, ground, young leaves of the sassafras tree, a deciduous species native to eastern North America. As a spice, it is a staple in Cajun and Creole cuisines. Because it is a key ingredient used to flavor and thicken gumbo, it is commonly referred to as gumbo file. The spice imparts a slightly citrus-like aroma similar to eucalyptus, and a hearty, unique flavor to soups, stews, shrimp jambalaya and crawfish pie!
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jamaican jerk seasoning
Jamaican Jerk is a blend of ground spices used as a dry rub and seasoning to enliven liquid marinades. While our version doesn’t have the level of heat in traditional jerk seasoning that is provided by Scotch bonnet peppers, the addition of chipotle and cayenne peppers never fail to tingle the tongue! Savory garlic and thyme balance the sweetness of cinnamon, while clove and allspice provide warmth and depth. Use Jamaican Jerk Seasoning to add authentic Caribbean flavor to chicken, beef, sausage, fish, shrimp and other seafood.
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lemon pepper seasoning
With granular bits of lemon peel and garlic and cracked black pepper, this seasoning blend has plenty of texture and zing. Dried onion and salt provide savory elements while citric acid provides pop with additional citrus flavor. Our lemon pepper blend is ideal for chicken, fish and all other manner of seafood. Don’t forget to add it to the crumb mixture used for breading foods!
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herbs de provence seasoning
Herbs de Provence is a blend of dried, whole herbs common to the southeastern region of France, although most are now cultivated and sourced from eastern Europe and North Africa. There are many variations on the recipe and proportions, but the blend traditionally consists of rosemary, oregano, thyme, parsley and savory. Our version is enhanced with the sweetness of basil and the floral note of lavender. Herbs de Provence is used during cooking to infuse flavor into meats, fish, vegetables and stews.
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italian seasoning
A robust mixture of basil, oregano, parsley, rosemary, marjoram and thyme, this classic blend of herbs brings out the sweetness of your best tomato sauce. It’s also excellent as a simple seasoning for potatoes, rice, or pasta drizzled with olive oil. Try mixing it into meatballs and meatloaf, or sprinkle over pizza or fresh caprese salad. And then there’s garlic bread!
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garam masala seasoning
Garam masala is a highly aromatic and flavorful blend of roasted and ground spices. The word garam means “heating the body” or “hot,” while masala translates to “spice mixture.” It is widely used in Indian cuisine and featured in traditional dishes such as biryani, murgh kari (chicken curry) and tikka masala. Although recipe ingredients vary throughout the region, and from family to family, the blend typically consists of black pepper, cloves, cinnamon, cumin, nutmeg, cardamom and coriander. Use a dash to add warmth and a hint of sweetness to chicken, fish, soups, vegetables, rice pilaf and potatoes.
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