Stop buying overpriced spice packets full of anti-caking agents and fillers you can’t pronounce. Every blend on this list costs a fraction of the store version, takes about two minutes to make, and tastes noticeably better because you’re starting with actual spices instead of whatever’s been sitting in a warehouse for eight months.
Each recipe is sized to fill a standard 4 oz glass jar — the perfect amount to keep on the shelf and use regularly without it going stale. Before you mix anything, do yourself a favor and grab a mortar and pestle. It makes a real difference when you’re breaking down whole spices or grinding dried herbs into a proper powder.
How much does this actually save you? A jar of McCormick taco seasoning runs $4-5 and contains enough for one batch of tacos. The homemade version below costs less than 50 cents to make and fills a jar that’ll last you months.
Jump to a Blend
Before You Start: Three Things Worth Knowing
Mixing: Combine spices in a bowl and whisk thoroughly before transferring. Clumps are your enemy — break them up. Use a funnel to get everything into the jar without making a mess.
Sourcing: Quality matters more than people think. Dull-colored, faint-smelling spices will produce dull, faint-tasting blends. Buy from stores with high turnover, or check the international grocery aisle where spices are often fresher and cheaper than the name-brand rack.
Tip: If you don’t live in a neighborhood with a busy spice store, online retailers like Spice House are a great place to get all sorts of spices. I particularly like Spice House since all their flat pack spices ship free!
Storing: Airtight 4 oz jars in a cool, dark cabinet. Not above the stove — heat and steam kill spice flavor fast. Label each jar with the date. Most blends stay good for 4-6 months at peak flavor, and up to a year before they start losing their edge.
Meat Blends
Cajun Spice Blend
Bold, smoky, and built for heat. This is the real deal — paprika-forward with garlic and onion backing it up, and cayenne bringing the fire. Use it on shrimp, chicken, pork chops, roasted potatoes, or anywhere you want Cajun flavor without the packet.
- 3 Tbsp smoked paprika
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 Tbsp black pepper
- 1 Tbsp cayenne pepper (dial back to 1 tsp if you want it mild)
- 1 tsp salt
Chili Seasoning
Everything a bowl of chili needs in one jar. The chili powder leads, cumin adds the earthiness, and that small amount of cocoa powder in the background does something you can’t quite put your finger on but definitely notice when it’s missing. This one works for chili con carne, tacos, or as a dry rub on beef.
- 3 Tbsp chili powder
- 2 Tbsp cumin
- 1.5 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp unsweetened cocoa powder
- 1 tsp black pepper
- 1 tsp salt
Taco Seasoning
This is the one that’ll make you never buy a taco packet again. Smoked paprika and cumin do the heavy lifting, and the cayenne gives it just enough heat to be interesting without setting anyone’s mouth on fire. Use about 2 tablespoons per pound of meat.
- 3 Tbsp smoked paprika
- 2.5 Tbsp chili powder
- 1.5 Tbsp ground cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp salt
Steak Spice Blend
Built to create a serious crust. Black pepper and smoked paprika dominate, coriander adds a subtle floral note that pairs surprisingly well with beef, and the red pepper flakes give the crust a little crackle. Pat it into the steak — don’t just sprinkle it. If you’re cooking in cast iron, this blend does exactly what it’s supposed to. Check out how to get a steakhouse sear at home if you want to get the most out of it.
- 3 Tbsp black pepper (coarse ground)
- 2 Tbsp smoked paprika
- 1.5 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp ground coriander
- 1 tsp red pepper flakes
- 1 tsp salt
Chicken Spice Blend
Paprika-forward with garlic, oregano, and just enough cayenne to keep it interesting. The ground sage is the move here — it adds a savory depth that makes roasted or grilled chicken taste like you actually thought about it. Works as a dry rub or mixed into a simple olive oil marinade.
- 3 Tbsp paprika
- 2 Tbsp garlic powder
- 1.5 Tbsp dried oregano
- 1 Tbsp onion powder
- 1 Tbsp black pepper
- 1 tsp cayenne pepper
- 1 tsp ground sage
- 1 tsp salt
Seafood Blends
Seafood Spice Blend
Light, herby, and not trying to overpower what it’s seasoning. Paprika gives it color, thyme and garlic handle the savory work, and the ground mustard adds a subtle sharpness that plays well with fish and shrimp. Good on salmon, tilapia, shrimp — really anything from the water.
- 3 Tbsp paprika
- 2 Tbsp garlic powder
- 1.5 Tbsp dried thyme
- 1 Tbsp onion powder
- 1 Tbsp celery salt
- 1 tsp cayenne pepper
- 1 tsp ground mustard
Old Bay Seasoning Copycat
The classic seafood blend. Celery salt and paprika are the backbone, bay leaf adds that distinctive flavor everyone associates with a good crab boil, and the warm spices (cinnamon, ginger, allspice) round out the back end. Use it on crab, shrimp, corn, fries, or anything else that needs the Old Bay treatment.
- 3 Tbsp celery salt
- 2 Tbsp paprika
- 1.5 Tbsp black pepper
- 1 Tbsp ground bay leaf
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 1 tsp dry mustard
- 1/2 tsp cayenne pepper
Lemon Pepper
Three ingredients, no filler, and it genuinely outperforms anything in a bottle. The trick is drying the lemon zest properly — spread it thin on a baking sheet and let it sit out overnight, or dry it in the oven at 200°F for about 30 minutes. Once it’s fully dry, grind it fine. Bright and tangy on chicken, fish, pasta, or vegetables.
- 5 Tbsp dried lemon zest (from about 3 lemons, dried and ground fine)
- 3 Tbsp black pepper (coarse ground)
- 2 Tbsp salt
Global Blends
Greek/Mediterranean Spice Blend
Oregano leads this one the way it should — this is a Greek blend, not an Italian one, and oregano is what makes the difference. Garlic powder and basil back it up, dill adds a brightness that works particularly well on lamb and grilled chicken, and parsley keeps the whole thing from getting too heavy. Great as a dry rub, mixed into yogurt marinades, or stirred into olive oil as a dipping sauce.
- 3 Tbsp dried oregano
- 2 Tbsp garlic powder
- 1.5 Tbsp dried basil
- 1 Tbsp dried parsley
- 1 Tbsp onion powder
- 1 tsp dried dill
- 1 tsp dried thyme
- 1 tsp black pepper
- 1/2 tsp salt
Italian Spice Blend
All herbs, no heat — this is what Italian seasoning actually is. Basil and oregano in equal parts form the base, rosemary and thyme add depth, parsley and marjoram round it out. No cinnamon, no cayenne. Use it in pasta sauces, on roasted chicken, on pizza, or anywhere you want classic Italian herb flavor. If you cook a lot of Italian food, check out the pasta e ceci — this blend fits right in.
- 3 Tbsp dried basil
- 3 Tbsp dried oregano
- 1 Tbsp dried rosemary (crushed fine)
- 1 Tbsp dried thyme
- 1 Tbsp dried parsley
- 1 tsp dried marjoram
- 1/2 tsp garlic powder
Curry Blend
A solid all-purpose curry powder that works in both wet curries and as a dry rub. Cumin and coriander form the base, turmeric gives it that yellow color and earthy depth, cardamom adds warmth, and the cinnamon ties the back end together. Use it anywhere a recipe calls for curry powder — this version has more character than most of what’s on grocery store shelves.
- 3.5 Tbsp ground cumin
- 2.5 Tbsp ground coriander
- 1.5 Tbsp turmeric
- 1 Tbsp cardamom
- 1 tsp cinnamon
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
Garam Masala
Garam masala is the finishing spice of Indian cooking — it goes in at the end to bloom and add complexity, not the beginning. Coriander and cumin lead, the warm spices (cardamom, cinnamon, cloves) layer underneath, and black pepper ties it together. Use it in curries, lentil dishes, and rice dishes. A little goes a long way.
- 3 Tbsp ground coriander
- 2 Tbsp ground cumin
- 1.5 Tbsp black pepper
- 1 Tbsp cardamom
- 1 Tbsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
Baharat (Middle Eastern Blend)
Baharat is the backbone of Middle Eastern cooking — kebabs, rice dishes, lamb, beef stews. Black pepper and coriander lead, the warm spices add complexity underneath, and the nutmeg at the end gives it that slightly floral back note that makes this blend so distinctive. It smells incredible in the jar and even better in the pan.
- 3 Tbsp black pepper
- 2 Tbsp ground coriander
- 1.5 Tbsp ground cumin
- 1 Tbsp cinnamon
- 1 Tbsp paprika
- 1 tsp ground cloves
- 1 tsp cardamom
- 1/2 tsp ground nutmeg
Indian Sweet Spice Blend
This is the Indian equivalent of pumpkin pie spice — a warming, sweet spice blend built on cinnamon, cardamom, and ginger. It’s the foundation of chai masala and works in warm drinks, baked goods, oatmeal, roasted sweet potatoes, and anywhere you want those warming sweet spice notes. Not savory, not hot — just warm and aromatic.
- 3 Tbsp ground cinnamon
- 2 Tbsp cardamom
- 1.5 Tbsp ground ginger
- 1 Tbsp ground coriander
- 1 tsp ground cloves
- 1 tsp ground nutmeg
Everyday Basics
Pumpkin Pie Spice Blend
Nutmeg and cinnamon in equal measure with ginger, allspice, and cloves. This is the formula — and it works in pies, lattes, oatmeal, pancakes, and anything else you want to taste like fall. Make a jar in September and you’ll use it straight through December.
- 3 Tbsp ground nutmeg
- 3 Tbsp cinnamon
- 1.5 Tbsp ground ginger
- 1 Tbsp allspice
- 1 tsp ground cloves
Everything Bagel Spice Blend
The bagel shop staple, made at home for a fraction of what Trader Joe’s charges for a tiny shaker. Sesame and poppy seeds give it the crunch, garlic and onion flakes handle the flavor, caraway adds that distinctive deli bite. Sprinkle it on eggs, avocado toast, roasted vegetables, cream cheese, salads, or anything that needs a crunchy, savory topping.
- 3 Tbsp sesame seeds
- 2 Tbsp poppy seeds
- 1.5 Tbsp dried garlic flakes
- 1.5 Tbsp dried onion flakes
- 1 Tbsp coarse salt
- 1 tsp caraway seeds
The Gear You Actually Need
You don’t need much, but what you do need matters:
4 oz glass jars — sized perfectly for these batches and much better than plastic, which holds onto odors and stains.
Mortar and pestle — for crushing dried herbs fine and grinding the lemon zest for the lemon pepper blend. If you’re serious about spices, this is worth having.
A small funnel — makes getting the blend into the jar without spilling a non-issue.
A whisk — better than a spoon for breaking up clumps and getting an even mix.
Which Blend Should You Make First?
If you cook regularly and only pick one to start: taco seasoning. You’ll use it constantly, it’s dramatically better than the packet, and it costs almost nothing to make.
If you grill a lot: steak spice blend or Cajun — both are workhorse rubs that get used constantly.
If you cook Italian food: now you have an Italian spice blend that actually has the right ingredients in it.
If you’re curious about something new: baharat is the most underrated blend on this list. Most people have never made anything with it, and it’s fantastic on grilled lamb, beef kebabs, and roasted cauliflower.
Got a blend you swear by that isn’t on here? Drop it in the comments. Always looking to expand the list with ones that actually work.
Looking for more kitchen fundamentals? Check out why you should never buy pre-shredded cheese and the pans every home cook actually needs.
