4 Homemade Spice Blends from Pantry Staples

If you've got a cupboard full of herbs and spices but you're still reaching for expensive pre-made blends at the supermarket, this one's for you. I've been a chef for over 20 years and I know exactly how much difference the right spice blend makes to your cooking. These four signature mixes will save you money, use up those half-empty jars, and unlock a whole new level of flavour in your everyday dishes. Let's make them!

Watch me make this on YouTube!

Why These Spice Blends Work

The problem with most supermarket spice blends is that they can be a little bland, and if you're not using the right one, it's easy to get unstuck with a recipe. Making your own means you get to put in exactly what you like, adjust the heat, and use up all those herbs and spices that would otherwise lurk at the back of the cupboard for years. Each of these four blends is built around simple pantry staples that complement each other: herby, smoky, spicy, or warmly aromatic. The Indian Spice Blend is my personal favourite of the four, and once you've smelled it freshly mixed you'll understand exactly why shop-bought curry powder never quite hits the mark.

Recipe Details

• Prep Time: 15 minutes (to make all 4)
• Cook Time: None
• Total Time: 15 minutes
• Makes: 4 blends, each enough for multiple uses
• Difficulty: Easy
• Special Equipment: Airtight jars or containers for storage

The key to a great spice blend is balance, and the best way to get that is to taste as you go. All four of these can be made in minutes and stored in airtight jars for up to six months, though I can almost guarantee you'll use them up well before then. When I make these I tend to do all four in one go while I've got the jars out, which takes around 15 minutes total. The one thing to watch is your salt: two of these blends already include garlic and onion salt, so go easy on any extra seasoning when you're cooking.

Blend 1: The Everything Savoury Blend

A little like bagel seasoning: salty, herby, smoky, and versatile enough to sprinkle on roasted veggies, salads, fish, or even eggs. This is the one you'll reach for most often because it genuinely goes on anything.

Ingredients

• 1 tbsp dried thyme
• 1 tbsp paprika (smoked if you have it)
• 1 tbsp onion and garlic salt (or use 1/2 tbsp onion powder + 1/2 tbsp garlic powder + a pinch of salt)
• 1 tbsp dried oregano or mixed Italian herbs
• 1 tbsp fine salt (reduce if your onion/garlic salt is very strong)
• 1/2 tsp black pepper
• 1/2 tsp onion seeds (optional)

Instructions

1. Combine: Add all ingredients to a small bowl and mix well until evenly combined.
2. Transfer: Spoon into a clean, airtight jar and label with the date.
3. Use: Sprinkle on roasted vegetables, fish, salads, eggs, or anything that needs a quick punch of flavour.

Blend 2: The Spicy Fiesta Blend

Think taco seasoning but better, because you made it yourself. Bright, zesty, smoky, and with just the right amount of heat. AMAZING on tacos and fajitas, but also brilliant scattered over scrambled eggs or even popcorn. The lemon sugar is what makes this one sing, it adds just enough sweetness and zing to pull the whole blend together.

Ingredients

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1–2 tsp cayenne pepper (adjust to your heat preference)
• 2 tsp onion and garlic salt (or homemade substitute, see above)
• 1 tsp lemon sugar (or 1 tsp sugar + a pinch of lemon zest)
• 1 tsp table salt

Instructions

1. Mix: Combine all ingredients in a bowl and stir until evenly blended.
2. Adjust: Taste and add more cayenne if you like it fiery.
3. Store: Transfer to a jar and use for tacos, fajitas, scrambled eggs, or popcorn.

Blend 3: The Aromatic Herb Blend

This one is the perfect excuse to use up all those green herb packets that have been lurking in the pantry. Fresh, fragrant, and INCREDIBLY versatile. Stir it into soups, mix it through bread dough, drizzle it over hummus, or add a little olive oil and use it as a dip. It makes a STUNNING addition to my Easy Same Day Focaccia.

Ingredients

• 1 tsp dried thyme
• 1 tbsp dried oregano or Italian herbs
• 1/2 tsp dried sage
• 1/2 tsp dried dill
• 1 tbsp dried chives
• 1/2 tbsp onion and garlic salt

Instructions

1. Combine: Stir all ingredients together until evenly mixed.
2. Store: Transfer to a sealed jar and label with the date.
3. Use: Stir into soups, add to focaccia or bread dough, or mix with olive oil for a quick dip.

Blend 4: The Indian Spice Blend

My personal favourite of the four. Warmly aromatic, a little spicy, and DEEPLY flavourful. This is the blend to make if you do nothing else, because it completely transforms curries, roasted vegetables, and lentil dishes. It smells absolutely incredible when you mix it, and once you've used it you'll never reach for a shop-bought curry powder again. Note that unlike the other blends, this one has no salt in it at all so you season separately when you cook.

Ingredients

• 1 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tbsp turmeric
• 1 tsp garam masala
• 1/2 tsp chilli powder
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper

Instructions

1. Mix: Combine all ingredients in a bowl. There's no salt in this one, season separately when you cook.
2. Store: Transfer to a jar with a tight-fitting lid and label with the date.
3. Use: Use as the base for curries, rub onto roasted cauliflower or broccoli, or stir through lentil dishes.

Why You'll Love These Spice Blends

• Zero waste: Uses up all those half-empty jars and green herb packets that are taking up space in the pantry.
• Saves money: If you already have the ingredients, these cost almost nothing to make.
• Completely customisable: You control the heat, the salt, and the flavour. No more blends with ingredients you don't like.
• Ready in 15 minutes: All four blends together take next to no time and you've got months of cooking covered.
• Four flavour profiles in one go: Herby, smoky-savoury, spicy Mexican, and warming Indian. Between them they cover pretty much any dish you'd want to make.

Chef's Tips for Homemade Spice Blends

Label and date your jars: It takes five seconds and saves a lot of confusion later. I use a piece of masking tape and a marker. Spice blends are at their best within six months so it's worth knowing when you made them.

Watch your salt levels: The Everything Savoury Blend and the Spicy Fiesta Blend both contain onion and garlic salt, so be careful not to over-season when you're cooking with them. The Indian Spice Blend has no salt at all and you'll need to add it separately.

Use up old spices: This is the whole point. A little less paprika, a little more oregano, it doesn't matter. The blends are forgiving and you'll end up with something delicious either way. I've made the Everything Blend with the very last of a paprika jar before and it was still brilliant.

Store away from heat and light: A cool, dark cupboard is ideal. Avoid storing above or next to the stove where steam and heat from cooking will shorten their shelf life.

Substitutions & Variations

• No onion and garlic salt? Use equal parts onion powder and garlic powder with a small pinch of regular salt. It works perfectly.
• No lemon sugar? Use regular sugar and a pinch of fresh or dried lemon zest. It adds the same brightness to the Spicy Fiesta Blend.
• Want it smokier? Swap regular paprika for smoked paprika in the Everything Savoury Blend or the Spicy Fiesta Blend.
• Want more heat? Increase the cayenne in the Spicy Fiesta Blend or add a pinch of chilli flakes to the Indian Spice Blend.
• Different herbs? For the Aromatic Herb Blend, use whatever you have. Rosemary, basil, tarragon, or parsley all work well.

Storage

Best used within 6 months: Spice blends are at their most fragrant and flavourful in the first six months. After that they're still safe to use but the flavour starts to fade.

Cool, dark cupboard: Keep your jars airtight and away from heat and direct sunlight. No need to refrigerate.

Freezer: Not recommended. Moisture from the freezer can cause the spices to clump together and will affect both texture and flavour.

Avoid: Don't store spice blends above or next to the stove. Steam and heat from cooking will shorten their shelf life significantly and cause clumping.

Frequently Asked Questions

How long do homemade spice blends last? Stored in an airtight jar in a cool, dark cupboard, these will keep for up to six months. After that they're still safe to use but the flavour fades. I can almost guarantee you'll use them up long before then.

Can I use fresh herbs instead of dried? Fresh herbs aren't suitable for spice blends as they contain moisture, which will cause the blend to clump and go off quickly. Stick with dried herbs and spices for all four of these recipes.

What's the best container for storing spice blends? Small airtight jars are ideal. Glass jars with a tight-fitting lid are best as they don't absorb smells. Old spice jars, small clip-top jars, or jam jars with a good seal all work perfectly.

Can I double or triple the quantities? Absolutely. These scale up easily, just multiply everything by the same amount. Making a larger batch is a great idea if you're planning to use a blend regularly or want to give one as a gift.

How do I know if my spice blend has gone off? Give it a smell. A fresh blend should be vibrant and aromatic. If it smells dusty, flat, or like nothing at all, it's past its best. The colour will also fade noticeably when spices are old.

Which spice blend should I try first? If you're not sure where to start, the Everything Savoury Blend is the most versatile as you can sprinkle it on almost anything. But if you cook a lot of curries or Indian-inspired food, go straight to the Indian Spice Blend. It's my personal favourite for a very good reason.

You Might Also Like

5 Easy Asian Sauces from Pantry Staples - Another brilliant way to transform your everyday cooking using what you already have in the cupboard.

Easy Same Day Focaccia Bread - The perfect thing to make with the Aromatic Herb Blend. Soft, golden, and done in a single day.

Tarka Dal - A deeply flavourful lentil dish that's the perfect way to put the Indian Spice Blend straight to work.

These four blends are proof that the best flavour doesn't come from a supermarket shelf. After over 20 years as a chef I know that the right spice blend is one of the simplest ways to transform your everyday cooking, and I guarantee you already have everything you need sitting in your cupboard right now. Make all four in one afternoon and you'll have months of flavour ready to go.

Enjoy!

Del x

Four signature homemade spice blends from pantry staples: herby, smoky-savoury, spicy Mexican, and warmly aromatic Indian, all in 15 minutes and completely from scratch.