Homemade spice mixes: chili, creole and southwest

You don't have to pay fancy prices for fancy spice mixes. Make your own and then slowly start adding a little more of one ingredient or a little less of another until you have your own favourite variation.

You can adapt this recipe to your own taste, making it spicier by adding more cayenne pepper or milder by adding less.

Makes about 50 grams (1/4 cup)

• 45 ml (3 tbsp) ground chili peppers or paprika
• 15 ml (1 tbsp) ground cumin
• 5 ml (1 tsp) ground turmeric
• 5 ml (1 tsp) dried oregano, finely crumbled
• 5 ml (1 tsp) garlic powder
• 0.5 to 5 ml (1/8 to 1 tsp) ground cayenne pepper
• 1 ml (1/4 tsp) salt
• 1 ml (1/4 tsp) ground black pepper1. Combine all the ingredients in an airtight container. Shake until all the spices are well blended.
  2. Store in a cool, dark place for up to six months.

This is a spice sensation to sprinkle over popcorn or freshly baked pretzels, French fries or chicken pieces, or to use in Creole or Cajun dishes.

Makes 500 grams (two cups)

• 150 g (2/3 c) ground cayenne pepper
• 125 g (1/2 c) plus 10 ml (2 tsp) salt
• 50 g (1/4 c) garlic powder
• 50 g (1/4 c) onion powder
• 50 g (1/4 c) chili powder
• 30 ml (2 tbsp) plus 10 ml (2 tsp) ground black pepper1. Combine all the ingredients in an airtight container. Shake until all the spices are well blended.
  2. Store in a cool, dark place for up to six months.

Sprinkle this taste of the Southwest over meats or seafood before grilling, over veggies or over freshly popped popcorn. Stirring 15 grams (one tablespoon) of this seasoning mix into 250 millilitres (one cup) sour cream, then chilling, makes a fabulous dip.

Makes 250 grams (one cup)

• 50 g (1/4 c) chili powder
• 50 g (1/4 c) onion powder
• 30 ml (2 tbsp) ground cumin
• 30 ml (2 tbsp) ground coriander
• 30 ml (2 tbsp) dried oregano, crumbled
• 30 ml (2 tbsp) dried basil, crumbled
• 15 ml (1 tbsp) dried thyme, crumbled
• 15 ml (1 tbsp) garlic powder1. Combine all the ingredients in a container with a tight-fitting lid. Shake until all the spices are well blended.
  2. Store in a cool, dark place for up to six months.

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