Store-bought seasoning packets are convenient, but they’re also pricier, saltier, and less flexible than a blend you mix yourself. The good news is that most popular seasonings are just a handful of pantry spices combined in the right proportions. Once you have the basics on hand, you can stir up taco seasoning, ranch mix, Cajun blend, and more in about two minutes.
Homemade blends let you control the salt, heat, and flavor, and they make wonderful gifts when packed in small jars. Below are 19 easy recipes, plus tips for storing them so they stay fresh.
Before You Start: Tips for Great Homemade Seasoning
- Use fresh spices. Ground spices lose flavor over time. If a jar smells weak, replace it.
- Measure, then mix well. Stir or shake the blend thoroughly so every pinch tastes balanced.
- Use clean, dry jars. Moisture causes clumping and spoilage.
- Label everything. Write the name, date, and how much to use on each jar.
- Store away from heat and light. A cupboard or drawer is better than a shelf above the stove.
- Adjust to taste. Start with the recipe, then tweak the salt, heat, or herbs for your family.
- Prevent clumping by adding a few grains of uncooked rice to jars that contain salt or sugar.
1. Homemade Taco Seasoning
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ to ½ teaspoon cayenne (optional)
How to use: Brown 1 pound of ground beef or turkey, drain, then stir in about 2 tablespoons of the mix and ⅔ cup water. Simmer until thickened.
2. Ranch Seasoning Mix
- 2 tablespoons dried parsley
- 1 tablespoon dried dill
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried chives
- 1 teaspoon salt
- 1 teaspoon black pepper
How to use: For dressing, stir 2 tablespoons of the mix into 1 cup sour cream (or half mayo, half sour cream), then thin with ¼ cup milk. Chill 30 minutes. It’s also great sprinkled on popcorn, roasted potatoes, or chicken.
3. Italian Seasoning
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried parsley
How to use: Stir into tomato sauce, sprinkle on pizza, or mix with olive oil for bread dipping.
4. Cajun Seasoning
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 to 2 teaspoons cayenne pepper
How to use: Rub on chicken, shrimp, or sausage, or stir into rice, gumbo, and jambalaya.
5. Chili Seasoning
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon cayenne (optional)
How to use: Add 2 to 3 tablespoons to a pot of chili made with about 2 pounds of meat or beans, then taste and adjust.
6. Fajita Seasoning
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ to ½ teaspoon cayenne (optional)
How to use: Toss about 2 tablespoons with 1 pound of sliced chicken, steak, or vegetables before searing.
7. Poultry Seasoning
- 2 tablespoons rubbed sage
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon black pepper
- ½ teaspoon ground nutmeg
How to use: Perfect for roast chicken, turkey, stuffing, gravy, and soups.
8. Greek Seasoning
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon black pepper
How to use: Great on chicken, lamb, roasted potatoes, and in marinades with lemon juice and olive oil.
9. Steak Seasoning
- 2 tablespoons coarse kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dry mustard (optional)
How to use: Press onto both sides of steaks 30 minutes before cooking.
10. All-Purpose BBQ Rub
- ¼ cup packed brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
- ½ teaspoon cayenne
How to use: Rub generously on ribs, pork shoulder, or chicken. Brown sugar can clump, so store it in an airtight jar and break up lumps before using.
11. Lemon Pepper Seasoning
- 3 tablespoons lemon zest (from about 3 lemons)
- 2 tablespoons coarse black pepper
- 1 tablespoon salt
- 1 teaspoon garlic powder
How to prepare: Spread the zest on a baking sheet and dry it in a very low oven (about 200°F / 95°C) for 20 to 30 minutes, until completely dry and crumbly. The zest must be fully dry before mixing, or the blend can mold.
How to use: Sprinkle on fish, chicken wings, roasted vegetables, or pasta. Because of the zest, use this blend within a couple of months.
12. Everything Bagel Seasoning
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 1 tablespoon coarse or flaky salt
How to use: Sprinkle on avocado toast, eggs, cream cheese, popcorn, or roasted vegetables.
13. Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1½ teaspoons ground allspice
- 1½ teaspoons ground cloves
How to use: Use in pumpkin pie, muffins, pancakes, lattes, or oatmeal. Substitute 1 teaspoon for any recipe that calls for 1 teaspoon of store-bought blend.
14. Apple Pie Spice
- 2 tablespoons ground cinnamon
- 1½ teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom (optional)
How to use: Mix into apple pie filling, baked apples, apple crisp, or sprinkle on warm applesauce.
15. Seafood Seasoning (Maryland-Style)
- 1 tablespoon celery salt
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- ½ teaspoon cayenne
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
How to use: Use on boiled shrimp, crab, fries, corn on the cob, or popcorn.
16. Onion Soup Mix
- ⅓ cup dried minced onion
- 4 teaspoons beef bouillon powder
- 1 teaspoon onion powder
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
How to use: Use about 3 tablespoons in place of one packet of onion soup mix in dips, pot roast, meatloaf, and casseroles.
17. Herbes de Provence
- 2 tablespoons dried thyme
- 2 tablespoons dried savory
- 2 tablespoons dried marjoram
- 2 tablespoons dried oregano
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried basil
- 1 tablespoon dried culinary lavender (optional)
How to use: Wonderful on roast chicken, potatoes, grilled vegetables, and fish.
18. Homemade Seasoned Salt
- ¼ cup salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon turmeric
- ½ teaspoon black pepper
How to use: Sprinkle on burgers, fries, roasted potatoes, eggs, and chicken. Taste before adding additional salt to the recipe.
19. Cinnamon Sugar
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
How to use: Sprinkle on buttered toast, French toast, popcorn, oatmeal, snickerdoodles, or sweet potatoes.
How Long Do Homemade Seasonings Last?
- Ground spice blends: best within 6 months to 1 year, kept in an airtight jar.
- Blends with dried herbs only: about 1 year.
- Blends with fresh zest (like lemon pepper) or brown sugar: best within 2 to 3 months.
- Salt-based blends: last well, but watch for clumping.
If a blend smells faint, it’s still safe but won’t be as flavorful. Throw it out if you see moisture, mold, or off smells.
Money-Saving Tips
- Buy spices in bulk. Bulk bins and ethnic grocery stores often have much better prices than the spice aisle.
- Start with a few blends. Taco, ranch, Italian, and Cajun cover most weeknight recipes.
- Buy whole spices like cumin seeds or peppercorns and grind them as needed for more flavor.
- Make gift sets. Small jars with handwritten labels make inexpensive, thoughtful gifts.
Frequently Asked Questions
Is homemade seasoning cheaper than store-bought?
Usually yes, especially if you buy spices in bulk and use them across several blends.
Can I make these blends salt-free?
Yes. Leave out the salt and add it when you cook, so you can control the amount. Salt-free blends also keep well.
How much homemade seasoning equals a store-bought packet?
A typical taco or fajita packet is about 2 tablespoons of seasoning, but this varies by brand, so check the packet.
Can I use fresh herbs instead of dried?
Not in dry mixes meant for storage. Fresh herbs add moisture and will spoil the blend. You can use them when cooking.
What’s the best container for storing spice blends?
Airtight glass jars with tight lids, stored in a cool, dark cupboard.
Do these blends contain gluten or allergens?
They’re made from simple spices, but always check labels on bouillon, spices, and other ingredients if you have an allergy or avoid gluten.
Final Thoughts
With a handful of basic spices, you can stock your kitchen with 19 versatile seasoning blends that taste fresher, cost less, and let you control exactly what goes into your food. Start with the blends you use most, then add more as you get comfortable.
Which homemade seasoning will you try first? Tell us your favorite in the comments!
