Recipe: 26 (Mostly) Salt-Free Spice Blends!

Dear Patricia,
I initally posted this collection a few days ago; however, it now contains a blend of my own (South of the Border) which got me involved in the first place. I hope you enjoy using these blends as much as I have. Some DO contain salt; look for (Salt) after the title of the blend. If you have been using a salt-type product, perhaps it can be added to these blends. Also, any discoveries of your own would be most appreciated by a number of us; please post!
South-of-the-Border Blend
This is one I created after running out of a favorite blend (copied ingredients from jar, then added another item); hope this adds another jar to your spice rack:
1 teaspoon each: Chili Powder; Ground Cumin; Sweet Paprika (Hungarian if possible); Cayenne Pepper; Garlic Powder; Onion Powder; Oregano; and Thyme
Toss into a grinder (we use an old coffee grinder) and whirl for about 60 seconds. Spoon spice blend immediately into a clean spice jar (preferably with a plastic shaker insert), label and use as usual.
We tend to use this spice to perk up our home-made "bowls of red." It's more lame than flame these days since neither of us can handle spices or condiments with names like "Hellish Relish", "A**-Kicking . . ." or anything including Habenaro chilies (pretty pumpkin color, but deadly flaming terror). Let your taste buds be your guide to spicing with this; it has a shelf life of about 4-8 weeks.
Spice Blends
Erica Levy Klein, Herb Companion, Feb/Mar 1996
I keep these first two salt substitutes on the table to sprinkle on vegetables, salads, eggs-or anything else that I would normally salt.
Seasoning Blend I
1 Tbsp dry mustard
1 Tbsp garlic powder
2 tsps. dried parsley
2 tsps. dried dill weed
2 tsps. onion powder
2 tsps. dried savory
2 tsps. dried thyme
2 tsps. paprika
2 tsps. ground white pepper
1 tsp. dried lemon peel, finely chopped

Seasoning Blend II
2 Tbsps garlic powder
2 tsps. dried basil
2 tsps. dried marjoram
2 tsps. dried parsley
2 tsps. dried savory
2 tsps. dried thyme
2 tsps. ground mace
2 tsps. onion powder
2 tsps. finely ground black pepper
2 tsps. dried sage
1 tsp. cayenne pepper
Vegetable Blend
Use this blend in stir-fries with a bit of lemon juice or on any cooked vegetables, such as carrots, green beans, or snow peas.
1-1/2 Tbsps onion powder
1-1/2 Tbsps toasted sesame seeds
1 Tbsp dried chives
1 Tbsp dried tarragon
1-1/2 tsps. dry mustard
1-1/2 tsps. dried dill weed
1-1/2 tsps. dried bell pepper flakes
Seafood Blend I
Try this blend on poached, grilled or baked fish, either before or after cooking. Use a light hand to avoid overwhelming delicate fish flavors.
1 Tbsp dried savory
1 Tbsp dried thyme
1 Tbsp dried fennel
1 Tbsp dried sage
1 Tbsp dried marjoram
1 Tbsp ground bay leaf
1-1/2 tsps. dried chives
1-1/2 tsps. dehydrated onion flakes
Seafood Blend II
This unusual combination adds complexity to seafood dishes.
2 Tbsps toasted sesame seeds
2 Tbsps dried dill weed
2 Tbsps paprika
1 Tbsp garlic powder
Meat Blend I
This blend is my favorite for beef, pork, veal and hearty stews.
2 Tbsps dried rosemary
2 Tbsps dried savory
1 Tbsp dried thyme
1 Tbsp dried marjoram
Meat Blend II
This blend has a spicier flavor than the preceding one; enjoy the extra kick.
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1-1/2 tsps. dried lemon peel, finely chopped
1-1/2 tsps. mustard seeds
1-1/2 tsps. ground allspice
1-1/2 tsps. ground coriander
1-1/2 tsps. dried marjoram
1-1/2 tsps. dried oregano
Spice Rub for Poultry
Spice It Up, Consumer Reports, June 1998
Rubs of dry herbs and spices are an easy, low-calorie way to add flavor to grilled food. You can prepare them in advance and store them for up to four months. This recipe makes enough for at least a dozen pieces.
1 tsp. garlic powder
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 tsps. tarragon
1 tsp. marjoram
2 tsps. black pepper
1 Tbsp paprika
Wash the poultry; pat it dry; lightly coat it with cooking oil, then spice rub. Refrigerate the coated meat for at least an hour. Grill over low heat, using a thermometer to make sure the meat is cooked thoroughly.
Amethyst's Seasoning Blends
All-Purpose Seasoning
Yield: 1/2 Cup
1 Tbsp black pepper
1 Tbsp celery seeds
1 Tbsp onion flakes
2-1/2 tsps. cream of tartar
1-1/2 tsps. garlic powder
1-1/2 tsps. powdered orange rind
1-1/2 tsps. arrowroot
1-1/2 tsps. sugar
1/2 tsp. white pepper
1/2 tsp. dill weed
1/2 tsp. thyme
1/4 tsp. powdered lemon rind
1/4 tsp. cayenne pepper
Place all ingredients in blender or coffee grinder; blend 10 seconds or until mixture is a fine powder. Store in a screw-top jar. Use in salt shaker instead of salt.
Apple Pie Spice
Yield: 1/2 Cup
1/4 cup ground cinnamon
2 Tbsps ground nutmeg
2 Tbsps ground ginger
Combine all ingredients in a jar with a tight-fitting lid. Shake well to mix. Uses: Add 1 teaspoon per pie. Stir into applesauce. Heat with apple cider. Stir into crumb topping for coffeecake, Dutch apple pie, apple crisp.
Chili Powder (Salt)
Yield: 1 Cup
4 large dried mild chili peppers
2 medium dried hot chili peppers
4 tsps cumin seeds
1/2 tsp whole cloves
1 tsp coriander seeds
1/2 tsp whole allspice
1/4 cup oregano
2 Tbsps garlic powder
1 Tbsp salt
1/2 tsp sugar
Remove stems and seeds from peppers. Cut peppers into small pieces. Place in a heavy skillet. Add cumin, cloves, coriander, and allspice. Over low heat, stirring constantly, cook until mixture begins to crackle and gives off the aroma of the peppers. Cool to room temperature. Place pepper mixture in blender.
Add oregano, garlic powder, salt, and sugar; blend to a find powder. Spoon into a screw-top jar. Use to season eggs, poultry, beef, and lamb.
Chinese Seasoning
Yield: 1/2 Cup
1/4 cup ground ginger
2 Tbsps ground cinnamon
1 Tbsp allspice
1 Tbsp crushed aniseed
1-1/2 tsps. ground cloves
Combine all ingredients in a screw-top jar. Cover tightly, shake until well mixed. Keep in a dry place. Use sparingly on chicken, pork, and fish.
Creole Seasoning (Salt)
Yield: 3/4 Cup
8 tsps. salt
2 Tbsps pepper
2 Tbsps garlic powder
8 tsps. paprika
8 tsps. cayenne pepper
4-1/2 tsps. onion powder
1 Tbsp thyme
2 Tbsps grated lemon rind
In a screw-top jar, combine all ingredients. Shake thoroughly to mix. Keep in a dry place. Use for shrimp, crab, lobster, or any fish.
Curry Blend
Yield: 1/2 Cup
2 Tbsps ground cumin
4 tsps. ground coriander
4 tsps. powdered mustard
2 Tbsps ground turmeric
1 tsp. allspice
1 tsp. cayenne pepper
1 tsp. ground cinnamon
1 tsp. ground ginger
Place all ingredients in a jar with a tight-fitting lid; shake well to mix. Uses: In any recipe calling for curry powder. Sprinkle over chicken before baking. Season filling for deviled eggs.
Fajita Blend
Yield: 1/2 Cup
4 Tbsps chili powder
2 Tbsps ground cumin
2 tsps. ground oregano
2 tsps. garlic powder
Place all ingredients in a jar with a tight-fitting lid; shake to mix well. Uses: Sprinkle on thin cuts of meat before grilling, broiling, or pan-frying. Slice the meat into strips for fajitas. Add to meat loaf or meatball mixture. Stir into refried beans while heating. Stir into ranch dressing or salsa.
Fines Herbs
Yield: 1 cup
3 Tbsps thyme
3 Tbsps basil
3 Tbsps savory
3 Tbsps grated lemon rind
3 Tbsps marjoram
3 Tbsps sage
In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place. Use in omelets, scrambled eggs, dressings, and sauces.
Five Spice Baking Blend
Yield: 2/3 Cup
1/4 cup ground ginger
3 Tbsps ground cinnamon
2 Tbsps allspice
1 Tbsp ground nutmeg
1-1/2 tsps. ground cloves
In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place. Uses: Add 1 tablespoon to cake and cookie batters and pie fillings.
Garam Masala (India)
Yield: 1/4 Cup
1 Tbsp ground cumin
1 Tbsp ground coriander
2 tsps. pepper
2 tsps. cardamom
1 tsp. ground cloves
1 tsp. ground cinnamon
In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place. Use with cream sauces and meat dishes.
Garlic-Herb Seasoning (Salt)
Yield: 3/4 Cup
2 Tbsps marjoram
2 Tbsps oregano
2 Tbsps rosemary
2 Tbsps basil
2 Tbsps parsley flakes
1 Tbsp onion powder
1 Tbsp thyme
1 Tbsp salt
2 tsps. garlic powder
1 tsp. black pepper
In a screw-top jar, combine all ingredients. Cover tightly, shake until well blended. Use to make garlic bread or use to flavor cauliflower, broccoli, cabbage, or turnips.
Hungarian Spice
Yield: 3/4 Cup
1/4 cup grated lemon rind
2 Tbsps garlic powder
1-1/2 Tbsps caraway seeds
2 tsps. thyme
2 bay leaves, finely crumbled
2 Tbsps paprika
In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place. Use with stuffed cabbage, Brussels sprouts,
broccoli, etc.
Pork Seasoning (Salt)
Yield: 3/4 Cup
1/2 cup grated orange rind, dried
2 tsps. onion powder
2 tsps. sage
1 tsp. thyme
1 tsp. salt
1 tsp. celery salt
1/2 tsp. black pepper
In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place. Use on pork chops, roasts, and braised dishes. To Use: Combine 1 tablespoon Pork Seasoning with 2 teaspoons vegetable oil. Rub
the mixture well into the meat. Let stand at room temperature for 20 minutes.
Portuguese Seasoning
Yield: 3/4 Cup
3 sticks cinnamon
1/4 cup aniseed
2 Tbsps whole cloves
2 Tbsps black peppercorns
Preheat oven to 300 F. Break cinnamon sticks into small pieces. Spread all ingredients on a flat pan. Bake for 30 minutes. Place in blender; process to a fine powder. Cool. Store in a screw-top jar. Keep in a dry place. Use in soups and in basting liquid for beef and pork.
Pumpkin Pie Spice
Yield: 1/3 Cup
1 Tbsp allspice
2 Tbsps ground cinnamon
1 Tbsp ground cloves
2 tsps. ground nutmeg
2 tsps. ground ginger
1 tsp. ground cumin
In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place.
Salt-Free Chili Powder
Yield: 1/4 Cup
2 Tbsps paprika
2 tsps. oregano
1-1/4 tsps. ground cumin
1-1/4 tsps. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
Combine all ingredients; mix thoroughly. Store in an airtight container.
Enjoy!
Again, thanks, Betsy!