Nothing is more satisfying than blending your own spices. (Okay – I’m sure there are plenty of things in life that are more satisfying than that, but it was a good post opener.)
Whether it be for chili, tacos, salad dressings, or stews, I rarely buy pre-made seasoning packets anymore – preservatives just ain’t my jam. Homemade seasonings are so easy to throw together yourself as long as you have staple spices kicking’ around in your kitch (onion powder, garlic powder, chili powder, paprika/smoked paprika, cayenne, dried herbs, cinnamon, nutmeg, salt, and pepper to name a few). If you don’t have those staples, get’em! It will make your life easier – and maybe longer, ha.
Yesterday I made a gumbo, and the recipe called for Cajun seasoning. Rather than purchase the off-colored orange-y powder they sell in stores, I threw together my own blend which ended up being a nice fiery orange/red and tasted amazeballs and wasn’t full of modified food starches and MSG and silicon dioxide and unidentified “spices”. I always chuckle when I see “spices” listed in the ingredients for something. What are these “spices” you speak of and why aren’t they listed individually, man? [Insert inquisitive eyebrow raise here].