Pyxy's Favourite Seasoning Blends

Years ago, when I first started on a gluten free diet, there were very few restaurants that offered anything in the way of gluten free options. Slowly that began to change and now there are many restaurants I can eat at. In the beginning, though, I was shocked at how many restaurants offered gluten free food that was absolutely tasteless. The gluten free options were often quite bland and barely seasoned. I won't mention the name of the restaurant because they have improved over the years, but one time I was offered a steamed chicken breast and a dry salad at a restaurant. Not exactly a meal that would make me want to come back. Spice blends are what can make or break a recipe. Hell, even just a little salt might have saved that steamed chicken! It was as if they thought salt contained gluten! You should know a few spice blend recipes. Here are a few that I found and a few that are quickly becoming my go to spice blends.

1 - Old Bay Seasoning

Ingredients

1 tablespoon celery salt

1/4 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 pinch ground dry mustard

1 pinch ground mace or nutmeg

1 pinch ground cinnamon

1 pinch ground cardamom

1 pinch ground allspice

1 pinch ground cloves

1 pinch ground ginger

Directions

In a small bowl, mix all the ingredients. Transfer to a sealable container and use in your cooking as you would any other spice blend.

2 - Creole Seasoning

2 Tablespoons Kosher or sea salt

2 Tablespoons Paprika

1 tablespoon Thyme

1 Tablespoon Basil

2 tablespoons Garlic powder

2 teaspoons Onion powder

2 teaspoons Black pepper

2 teaspoons White pepper

1 teaspoon Cayenne pepper

Directions

Mix the salt, herbs and spices together and store in a sealed jar in a cool, dark place.

*For Creole seasoning add 1T of oregano to the blend

3 - Garam Masala

2 tablespoons whole coriander seeds

1 1/2 tablespoons cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1 tablespoon cardamom seeds

1/2 teaspoon whole cloves

1 1/2 tablespoon whole black peppercorns

6 dried red chilies, broken in pieces, seeds discarded (if you don't like it too hot, go for 3 red chiles)

Optional: 1/4 teaspoon asofoetida seeds (use sparingly, very stinky to some)

Optional: 1/4 teaspoon methi seeds or fenugreek

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground cinnamon (fresh ground if you have the patience, try a microplane)

1 rounded tablespoon ground turmeric

Directions

Place all the spices in a skillet and toast over a medium heat. Make sure to stir until they are fragrant - about 8 minutes. Shaking the pan helps prevent the spices from burning.

Allow the spices to cool completely before transfering the mixture to a spice mill or clean coffee grinder and grind to a powder. Place the spice mixture in an airtight container in a cool, dark and dry place.

Notes

Most of these spice blends can be kept on a shelf for upto six months before the flavour is impacted. I usually use them up well before the six months is up but if you make too much and cant use it up in the 6 months, it won't go bad. The flavour might mellow out. You could also keep it in a fridge to prolong the shelf life.

The Garam Masala can keep for up to 3 months if stored properly. And, again if you want, you can store it in a fridge to prolonge its shelf life.

There are many uses for spice blends but I find the right ones can be used with vegetables and proteins, bringing out the flavour in both. I often chop up vegetables and add a protein such as chicken, pork, beef or tofu, sprinkle with seasoning, tossing to coat before baking in the oven.