Spice Blends – It’s All About the Flavors!

spice blendsSpice Blends- It’s all about the Flavors!

Why do I need spice blends, you are asking. My dear diy home goddesses! Ethnic cuisines have a specific flair to them. It’s not always based on the foods being made, it’s more to deal with the spices that go with it.

Yeah, people say Greek, and this diy home goddess instantly thinks of lamb and feta cheese. But, it’s also prevalent in Middle Eastern, Aussie, some French and Italian dishes. And it’s an alternative in America to ham at Easter.

A stew can host a lot of ethnic varieties, such as American, Hungarian, French, Spanish, German, Caribbean, Italian… you get the point.

Sometimes, flavor depends on the ingredients used. But the best way to bring ethnic flair to a meal is through spice blends. And it’s easy peasy to do that with staple spices you probably already have in your kitchen.

Many recipes have a list of spice ingredients. But let’s say you are a true diy home goddess, and are just throwing ingredients together to make up your own dish. Or let’s say you want rice or chicken or steak, and you want a kick instead of the same old boring, plain dish. Here’s where you can make your own spice blends and put them to good use.

If you want, you can buy packets of the spice blend or jars of it, ready to use. Or you can be a true diy home goddess and throw the combinations together with what you have in your spice rack. That way you can make the spice blend as needed. And it saves money! 

Let’s Get Started!

So let’s grab some spices and make spice blends. As any diy home goddess would do.

BaKing Spice Blend

  • 2 parts cinnamon, ground
  • 1 part nutmeg, ground
  • 1/2 part cloves, ground
  • 1 part ginger, ground
  • 1 part orange zest
  • 1/2 part allspice, ground

Chinese Five Spice Blend

(Personally, I purchase this one, because I don’t use star anise otherwise)

  • 1 part schezwan pepper, ground
  • 1 part + 2 pinches fennel, ground
  • 1 part star anise
  • 1/2 part cinnamon, ground
  • 1/2 part cloves, ground

GreeK Spice Blend

  • 2 parts oregano, dried
  • 1 part cornstarch
  • 1 1/2 parts onion powder
  • 1 1/2 parts garlic powder
  • 1 part parsley, dried
  • 1 part paprika
  • 1/2 part cinnamon, ground
  • 1/2 part nutmeg, ground
  • 1/2 part thyme
  • 1 part black pepper, ground
  • 2 parts salt, or to taste

Italian Spice Blendspice blends

  • 2 parts parsley, dried
  • 1 1/2 part oregano, dried
  • 1 part basil, dried
  • 1 part bay leaves, crushed
  • 1/2 part garlic powder
  • 1/2 part onion powder
  • 1/4 part thyme, dried
  • 1 part salt, or to taste

Jamaican Spice Blend, mon!

  • 6 parts allspice, ground
  • 4 parts salt, or to taste
  • 4 parts sugar
  • 3 parts nutmeg, ground
  • 2 parts onion powder
  • 2 parts cayenne pepper
  • 1 1/2 parts thyme, dried
  • 1 1/2 parts mustard seed
  • 1 part pepper, ground
  • Pinch cloves, ground


Mediterranean Spice Blend

  • 3 parts rosemary, dried
  • 2 parts cumin, ground
  • 2 parts coriander, ground
  • 1 part oregano, dried
  • 2/3 part cinnamon, ground
  • A couple pinches of salt, or to taste

Tandoori Spice Blend (Indian)

  • 3 parts ginger, ground
  • 3 parts coriander
  • 1 part cumin, ground
  • 1 part paprika
  • 1/2 part turmeric
  • 1 part pepper
  • 2/3 part salt, or to taste
  • 1/2 part nutmeg, ground
  • 1/2 part cloves, ground
  • 1/2 part cinnamon


All you need to do is mix these together and throw them into your dish.


  • I didn’t use measurements, because it would depend on how much you need. These are just the ratios. So let’s say you need 4 Tbsp of Chinese Five Spice Blend (just to make it easy). You combine:
    • 1 Tbsp schezwan pepper, ground
    • 1 Tbsp + 2 pinches fennel, ground
    • 1/2 Tbsp cinnamon, ground
    • 1/2 Tbsp cloves, ground
    • 1 Tbsp star anise
  • Everything used is dried and powders. No fresh needed. If you want to use fresh herbs, your proportions are the same, but you will need more for the same amount of flavor. Remember, fresh herbs require more than dried for the same punch.
  • Use your handy dandy mortar and pestle to grind them up more and bring out the aroma before you even throw the spices into the pot, if you’d like.
  • If you don’t like the spices in a recipe and want to use your own, add up the amounts up and substitute your personalized, homemade blend.
  • Salt is a personal preference. I would go by whether you like your food really salty, you are restricted, etc. But don’t nix it all together. Salt is an essential needed flavor!
  • You can make these up as you need them, or make a batch, put in an airtight container, and store for about 3 months.

Where to Find More

Here’s the website where I got the foundations for these blends. They have a lot more there to offer, so go check them out!

Grocery list:

  1. Allspicespice blends
  2. Basil
  3. Bay leaves
  4. Cayenne
  5. Cinnamon
  6. Cloves
  7. Cornstarch
  8. Coriander
  9. Cumin
  10. Fennel
  11. Garlic powder
  12. Ginger
  13. Mustard seeds
  14. Nutmeg
  15. Onion powder
  16. Orange zest
  17. Oregano
  18. Paprika
  19. Parsley
  20. Pepper
  21. Rosemary
  22. Salt
  23. Schezwan pepper
  24. Star anise
  25. Sugar
  26. Thyme
  27. Turmeric


See? Easy peasy! This diy home goddess does her own spice blends, and you can too! If you want information on spices from my Top Chef review, check here. If you want to know about the 20 essential spices, check here. And don’t forget to download the infographic!

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