Recipe: Mostly Salt-Free Spice and Seasoning Blends (24)

Dear Alice, I have been digging through magazines and various sites, collecting spice and herb blends for myself; then I remembered your earlier interest. Bless Betsy and her Archive; I was able to trace my post and your answer. Anyway, here are lots more. 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.

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SPICE BLENDS
Erica Levy Klein to 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."

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SEASONING BLEND I

1 Tbsp dry mustard
1 Tbsp garlic powder
2 tsp. dried parsley
2 tsp. dried dill weed
2 tsp. onion powder
2 tsp. dried savory
2 tsp. dried thyme
2 tsp. paprika
2 tsp. ground white pepper
1 tsp. dried lemon peel, finely chopped

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SEASONING BLEND II

2 Tbsp. garlic powder
2 tsp. dried basil
2 tsp. dried marjoram
2 tsp. dried parsley
2 tsp. dried savory
2 tsp. dried thyme
2 tsp. ground mace
2 tsp. onion powder
2 tsp. finely ground black pepper
2 tsp. dried sage
1 tsp. cayenne pepper

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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 Tbsp. onion powder
1 1/2 Tbsp. toasted sesame seeds
1 Tbsp dried chives
1 Tbsp dried tarragon
1 1/2 tsp. dry mustard
1 1/2 tsp. dried dill weed
1 1/2 tsp. dried bell pepper flakes

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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 tsp. dried chives
1 1/2 tsp. dehydrated onion flakes

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SEAFOOD BLEND II
This unusual combination adds complexity to seafood dishes.

2 Tbsp. toasted sesame seeds
2 Tbsp. dried dill weed
2 Tbsp. paprika
1 Tbsp. garlic powder

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MEAT BLEND I
This blend is my favorite for beef, pork, veal and hearty stews.

2 Tbsp. dried rosemary
2 Tbsp. dried savory
1 Tbsp. dried thyme
1 Tbsp. dried marjoram

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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 tsp. dried lemon peel, finely chopped
1 1/2 tsp. mustard seeds
1 1/2 tsp. ground allspice
1 1/2 tsp. ground coriander
1 1/2 tsp. dried marjoram
1 1/2 tsp. dried oregano

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SPICE RUB FOR POULTRY
Source: 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 Tbsp paprika
2 tsp. dried tarragon
2 tsp. ground black pepper
1 tsp. marjoram
1 tsp. garlic powder
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1/2 tsp. salt

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.

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Amethyst's Seasoning Blends

ALL-PURPOSE SEASONING
Use in salt shaker instead of salt.
Yield: 1/2 Cup

1 Tbsp. black pepper
1 Tbsp. celery seeds
1 Tbsp. onion flakes
2 1/2 tsp. cream of tartar
1 1/2 tsp. garlic powder
1 1/2 tsp. powdered orange rind
1 1/2 tsp. arrowroot
1 1/2 tsp. 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.

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APPLE PIE SPICE
Yield: 1/2 Cup

1/4 cup ground cinnamon
2 Tbsp. ground nutmeg
2 Tbsp. 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.

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CHILI POWDER (SALT)
Use to season eggs, poultry, beef, and lamb.
Yield: 1 Cup

4 large dried mild chili peppers
2 medium dried hot chili peppers
4 tsp. cumin seeds
1/2 tsp. whole cloves
1 tsp. coriander seeds
1/2 tsp. whole allspice
1/4 cup oregano
2 Tbsp. 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.

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CHINESE SEASONING
Use sparingly on chicken, pork, and fish.
Yield: 1/2 Cup

1/4 cup ground ginger
2 Tbsp. ground cinnamon
1 Tbsp. allspice
1 Tbsp. crushed aniseed
1 1/2 tsp. ground cloves

In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place.

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CREOLE SEASONING (SALT)
Use for shrimp, crab, lobster, or any fish.
Yield: 3/4 Cup

8 tsp. salt
2 Tbsp. pepper
2 Tbsp. garlic powder
8 tsp. paprika
8 tsp. cayenne pepper
4 1/2 tsp. onion powder
1 Tbsp. thyme
2 Tbsp. grated lemon rind

In a screw-top jar, combine all ingredients. Shake thoroughly to mix. Keep in a dry place.

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CURRY BLEND
Yield: 1/2 Cup

2 Tbsp. ground cumin
4 tsp. ground coriander
4 tsp. powdered mustard
2 Tbsp. 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.

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FAJITA BLEND
Yield: 1/2 Cup

4 Tbsp. chili powder
2 Tbsp. ground cumin
2 tsp. ground oregano
2 tsp. 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.

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FINES HERBS
Use in omelets, scrambled eggs, dressings, and sauces.
Yield: 1 cup

3 Tbsp. thyme
3 Tbsp. basil
3 Tbsp. savory
3 Tbsp. grated lemon rind
3 Tbsp. marjoram
3 Tbsp. sage

In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place.

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FIVE SPICE BAKING BLEND
Uses: Add 1 tablespoon to cake and cookie batters and pie fillings.
Yield: 2/3 Cup

1/4 cup ground ginger
3 Tbsp. ground cinnamon
2 Tbsp. allspice
1 Tbsp. ground nutmeg
1 1/2 tsp. ground cloves

In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place.

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GARAM MASALA (INDIA)
Use with cream sauces and meat dishes.
Yield: 1/4 Cup

1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 tsp. pepper
2 tsp. 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.

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GARLIC-HERB SEASONING (SALT)
Use to make garlic bread or use to flavor cauliflower, broccoli, cabbage, or turnips.
Yield: 3/4 Cup

2 Tbsp. marjoram
2 Tbsp. oregano
2 Tbsp. rosemary
2 Tbsp. basil
2 Tbsp. parsley flakes
1 Tbsp. onion powder
1 Tbsp. thyme
1 Tbsp. salt
2 tsp. garlic powder
1 tsp. black pepper

In a screw-top jar, combine all ingredients. Cover tightly, shake until well blended.

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HUNGARIAN SPICE
Use with stuffed cabbage, Brussels sprouts, broccoli, etc.
Yield: 3/4 Cup

1/4 cup grated lemon rind
2 Tbsp. garlic powder
1 1/2 Tbsp. caraway seeds
2 tsp. thyme
2 bay leaves, finely crumbled
2 Tbsp. paprika

In a screw-top jar, combine all ingredients. Cover tightly, shake until well mixed. Keep in a dry place.

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PORK SEASONING (SALT)
Use on pork chops, roasts, and braised dishes.
Yield: 3/4 Cup

1/2 cup grated orange rind, dried
2 tsp. onion powder
2 tsp. 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.

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.

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PORTUGUESE SEASONING
Use in soups and in basting liquid for beef and pork.
Yield: 3/4 Cup

3 sticks cinnamon
1/4 cup aniseed
2 Tbsp. whole cloves
2 Tbsp. black peppercorns

Preheat oven to 300 degrees F. Bread 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.

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PUMPKIN PIE SPICE
Yield: 1/3 Cup

1 Tbsp allspice
2 Tbsp. ground cinnamon
1 Tbsp. ground cloves
2 tsp. ground nutmeg
2 tsp. 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.

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SALT-FREE CHILI POWDER
Yield: 1/4 Cup

2 Tbsp. paprika
2 tsp. oregano
1 1/4 tsp. ground cumin
1 1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. onion powder

Combine all ingredients; mix thoroughly. Store in an airtight container.

Again, thanks, Betsy!
Cheers!