Make Your Own: Seasoning Mixtures

Poultry Seasoning:

This combination of spices is terrific in chicken salad and in pasta or rice dishes to accompany chicken as a main course.

2 Tbsp sage

2 Tbsp thyme

2 Tbsp marjoram

2 Tbsp savory

2 Tbsp rosemary

Mix all spices together and grind with a mortar and pestle or process for 1 minute in a food processor or blender. Store in a tightly closed container on the pantry shelf for up to 6 months.

Curry Powder:

This a very authentic curry powder that is much fresher tasting than the kind that has been on the store shelf for months.

2 Tbsp cumin seeds

2 Tbsp cardamom seeds

2 Tbsp coriander seeds

1/4 cup ground turmeric

1 Tbsp dry mustard

1 tsp cayenne pepper (if you wish)

Preheat oven to 200 degrees. Pour the cumin, cardamom and coriander seeds into a glass or enamel baking dish and warm in the oven for 20 minutes. Grind the seeds in the blender on high speed. Add turmeric, dry mustard and cayenne pepper. Mix until all ingredients are well blended. Store in a tightly capped container. Seasoning will keep for 1 year on the shelf.

Firehouse Hot Chili Powder:

If you like your chili fiery hot, you can vary this recipe to include a bit more cayenne and use hot, rather than mild, chili peppers--but label it accordingly. This powder will have a better consistency if you use a mortar and pestle to grind the peppers and coarser spices.

6 Tbsp paprika

2 Tbsp turmeric

1 Tbsp dried milk or hot chili peppers

1 tsp cumin

1 tsp oregano

1/2 tsp cayenne

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground cloves

Mix all ingredients and grind to a fine powder using a mortar and pestle, or process in your food processor or blender. This mixture will keep for up to six months on the pantry shelf. This powder is somewhat more pungent and fresher tasting than a packaged brand, so use little less