Maybe you can post some of your blends on this thread if you kept the recipes. Unfortunately, I didn’t think to do that when I mixed some up a few months ago, but I will do that the next time around.
I will send you a list of what I have been paying for various spices. I don’t know how to format it to be easily read here on the thread.
As always adjust to personal preferences. I'm not a fan of Rosemary so I tend to really cut back on that one when recipes call for it. Rosemary, Thyme and Basil, IIRC are from the same family with Rosemary being the strongest and Basil being the mildest. I found that I didn't care for the white pepper to be too overwhelming.
Cajun Seasoning
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon ground mustard 1 tablespoon paprika
1-1/2 teaspoons celery seed 1-1/2 teaspoons dried thyme
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months.
Yield: 1/3 cup. Serving size: 1 teaspoon
Per serving: Calories: 10, Fat: 0, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Carbohydrates: 1g,
Dietary Fiber: 0g, Protein: 0g
Diabetic Exchange: Free Food.
Salt Free Cajun Seasoning
2 teaspoons white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons ground black pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months.
Diabetic Exchange: Free Food.
Salt Free Cajun Seasoning II
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper (can use more)
2 teaspoons dried thyme
1 teaspoon dried oregano
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months.
1/2 cup (approx)
Diabetic Exchange: Free Food.
Salt Free Cajun Seasoning III
2 tablespoons sweet Hungarian paprika
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months.
1/3 cup (approx)
Diabetic Exchange: Free Food.
Salt Free Chili Powder
2 tsp. ground red chili powder
1 1/2 tsp. ground cumin
2 T hot or med. hot paprika
1 1/2 tsp. garlic powder
1 tsp onion powder
2 tsp. dried oregano
Combine all ingredients and store in an airtight container in a dark dry place. Makes 1/4 cup.
Salt Free Chili Powder II
2 Tbsp. paprika
2 tsp. oregano
1 1/4 tsp. cumin
1 1/4 tsp. garlic powder
3/4 tsp. red pepper (cayenne)
3/4 tsp. onion powder
Mix all ingredients together. Store in airtight con tainer. Use as desired. Makes 4 tablespoons.
Creole Seasoning
3 tbs granulated onion
3 tbs granulated garlic
1/2 tsp white pepper
2 tbs black pepper
2 tbs thyme
2 tbs basil
2 tbs oregano
1 tsp cayenne
1 tbs paprika
Pinch dry mustard
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months.
Diabetic Exchange: Free Food.
Salt Free Taco Seasoning
6 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon dried basil
1/4 teaspoon white pepper
Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag. Seal and shake, or use an old seasoning container. 2T + 1 1/2 tsp. equals one 1.25 oz packet of store bought taco seaasoning.
Burrito Seasoning (Salt Free)
2 1/2 tbsp chili powder
1 1/2 tbsp paprika
2 tbsp cumin
2 tsp oregano, preferably mexican organo
1 tbsp garlic powder
1 1/2 tbsp onion flakes or onion powder
1/2 tsp cayenne pepper
1 tsp salt (optional)
Mix all spices together, store in airtight container will keep for 6 months to a year. 7 tsp of this spice mix is the equivalent of one 1.25 oz packet of store bought burrito seasoning. This recipe makes the equivalent of 4 spice packets. To make burritos or tacos - mix 7 tsp to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
Salt Substitute
1 tablespoon garlic powder
1 teaspoon each dried parsley flakes, basil, marjoram and thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon ground mace
1/2 teaspoon cayenne pepper
In a small bowl, combine all ingredients. Use to season pork, chicken or fish. Store in an airtight container.
Yield: 1/4 cup. Serving size: 1/4 teaspoon
Per serving: Calories: 1, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbohydrates: 0g,
Dietary Fiber: 0g, Protein: 0g
Diabetic Exchange: Free.
Curry Blend
3 tablespoons ground coriander
2 teaspoons ground turmeric
2 teaspoons ground cumin
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
Dash cayenne pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.
Yield: about 1/4 cup. Serving size: 3/4 teaspoon
Per serving: Calories: 7, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Carbohydrates: 1g,
Dietary Fiber: 1g, Protein: 0g
Dry Rub
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) light brown sugar
1/2 teaspoon (2.5 ml) garlic powder
1/2 teaspoon (2.5 ml) paprika
1/4 teaspoon (1.25 ml) lemon pepper seasoning (Mrs. Dash)
1/4 teaspoon (1.25 ml) dry mustard
1/4 teaspoon (1.25 ml) crushed dried thyme
1/8 teaspoon (.06 ml) ground ginger
Herbal Salt Substitute
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons onion powder
2 teaspoons dried parsley flakes
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon cayenne pepper
1 teaspoon paprika
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Yield: 1/2 cup. Serving size: 1 teaspoon
Per serving: Calories: 5, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Carbohydrates: 1g,
Dietary Fiber: 0g, Protein: 0g
Seasoning Blend
5 teaspoons onion powder
2-1/2 teaspoons garlic powder
2-1/2 teaspoons ground mustard
2-1/2 teaspoons paprika
3/4 teaspoon thyme leaves, crushed
1/2 teaspoon white pepper
1/4 teaspoon celery seed
In a small bowl, combine all of the ingredients. Store in an airtight container for up to 6 months. Yield:
about 1/3 cup. Serving size: (1 teaspoon)
Per serving: Calories: 8, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 43mg, Carbohydrates: 2g,
Dietary Fiber: 0g, Protein: 0g
I also have this one called Magic Dust, but it has salt and sugar. I'll post the original, then my reduced salt and sugar.
Magic Dust (original - 1/2 recipe)
1/4 cup paprika
1/8 cup kosher salt, finely ground
1/8 cup sugar
1 tablespoons mustard powder
1/8 cup chili powder
1/8 cup ground cumin
1 tablespoons ground black pepper
1/8 cup granulated garlic
1 tablespoons cayenne
Mix all ingredients and store in a tightly covered container. Makes about 1 1/4 cups.
To make it a little more hot and spicy, increase the mustard powder and black pepper.
Magic Dust (reduced sugar/salt)
1/8 cup paprika
1/4 teaspoon kosher salt, finely ground
1/4 teaspoon sugar
1 1/2 teaspoons mustard powder
1/16 cup chili powder
1/16 cup ground cumin
1 1/2 teaspoons ground black pepper
1/16 cup granulated garlic
1 1/2 teaspoons cayenne
Mix all ingredients and store in a tightly covered container. Makes about 1/2 cup.
To make it a little more hot and spicy, increase the mustard powder and black pepper.