Taco Seasoning Mix

2 teaspoons hot chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste (optional)
1 pinch red pepper flakes, or to taste (optional)

Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.

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Slow Cooker Roasted Garlic

4 cups good-quality extra-virgin olive oil
2 cups peeled garlic cloves — about 6 heads

Pour the olive oil into the slow cooker, and add the garlic. Cover and cook on high for 2 hours, until the garlic is tender.

Remove the garlic from the oil, and mash with a fork. Cover and refrigerate for up to three days. (Garlic doesn’t freeze well.) Strain the oil into a jar with an airtight cover, and refrigerate for up to 6 months.

Makes about 3 3/4 cups of garlic oil, in addition to the 1 3/4 cups of roasted garlic

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Garam Masala Spice Blend

2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon powdered ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon turmeric powder — optional

Whisk all of the ingredients together and store in a glass container.

Makes 1/3 cup (5 one-tablespoon servings)

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Adobo Dry Spice Seasoning Mix

4 tablespoons sweet paprika
3 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons dried oregano — (preferably Mexican)
2 tablespoons ground cumin
1 tablespoon chipotle chile powder — (pure chile powder)
1 tablespoon garlic powder

Mix everything together and store in a dark glass container, away from heat and moisture.

Makes scant cup (15 tablespoons, more than 3/4 cup, less than 1 cup).

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Tarragon Wine Vinegar

1 pint dry red wine
1 pint cider vinegar
20 to 30 bunches fresh tarragon

Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.

Meanwhile, carefully wash tarragon and place in a sterilized quart jar. Slowly pour hot liquid over tarragon. Seal tightly and store in a dark place for 3 weeks.

Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a bunch of tarragon to each bottle, if you wish.

Makes 1 quart.

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Cajun Spice Mix

2 tablespoons and 2 teaspoons salt
1 tablespoon and 1 teaspoon onion powder
1 tablespoon and 1 teaspoon cayenne pepper
1 tablespoon and 2 teaspoons dried oregano
1 tablespoon and 2 teaspoons dried thyme
2 teaspoons red pepper flakes (optional)
2 tablespoons and 2 teaspoons garlic powder
3 tablespoons and 1 teaspoon paprika
1 tablespoon and 1 teaspoon ground black pepper

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended.

Store in an airtight container.

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Bell’s Seasoning

In 1867, William G. Bell, a Boston inventor and cook, created Bell’s Seasoning. A unique combination of rosemary, oregano, sage, ginger, and marjoram – today’s blend is unchanged from the original recipe.

For generation after generation, Bell’s Seasoning has been the essential ingredient with Holiday turkey, stuffing, and more.

What’s more – it’s salt-free and all-natural.

Recipes using : Bell’s Seasoning

Bell’s All Natural Seasoning – 1 oz

Beau Monde Seasoning

Beau Monde seasoning is a seasoning mixture.

Basic versions are composed of salt, onion powder and celery powder. Some versions include additional ingredients such as garlic, clove, bay leaf, nutmeg, allspice, mace and others.

The company Spice Islands manufactures a version of the seasoning.

In French, “beau monde” means “good society”.

Recipes using : Beau Monde Seasoning

Spice Island Beau Monde Seasoning, 3.5 oz