So now that we’ve explored all my spice basics, and tried out some more unique underrated (in my opinion anyways) spices, let’s kick it up a notch and create some awesome spice blends!

This is what I love to do – trying out different mix of spices to create new and unique flavour combinations. It is a great way to add so much flavour without any calories.

Whenever possible I like to make my own seasoning blends so that it is fresher and I have more control over what goes in the blend. As well, I can be sure that there are no artificial or filler ingredients, like MSG, in them.

Here are two spice blends I love. First is my Garam Masala, and second, is a new creation – tangy masala spice mix.

Have you tried any of these before? Do you blend your own spices at home?

Garam masala-la-la spice blend

Garam masala is a staple in Pakistani and Indian cuisine. It is very simple to make your own as long as you have all the basic spices in your cupboard. There are many different variations on garam masala. So feel free to make this your own. But this is the blend of spices that I enjoy the most:

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Garam Masala-la-la

Garam masala is like the pad thai of south east asian cooking. The mix of flavours changes based on the cook. Here is my very simple version that can be made with basic spices that most cooks already have in the spice cabinet.

Prep Time5

Total Time5

Course: Seasoning

Keyword: Paleo, Vegan, Vegetarian, Whole30

Servings: 3 tbsp

Ingredients

1 tbsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Instructions

Mix all ingredients in a jar. Keeps well at room temp in an airtight jar for about 6 months.

Notes

I love using it in my biryani, or in any Pakistani/Indian curries or marinades to add a little extra flavour.

TIP: For even better flavour, use the whole (not ground) version of each of the spices (except nutmeg) and dry roast them in a pan till fragrant (a few mins), then grind them up in a coffee grinder, mixing in the ground nutmeg at the end. Dry roasting spices adds a totally new dimension to the flavour!

Getting tangy with it spice blend

Great on anything deep fried since the light tanginess helps cut through the heaviness of the fat and oil. I loved this on roasted or fried potatoes, brussel sprouts or fried eggplant. Try sprinkling some on your next salad. The possibilities are endless with this.

Roasted brussel sprouts with a generous sprinkle of my tangy spice blend

You may want to keep a small container of this on hand when you go out to eat…you won’t want to eat fries without it!

My fav way to dress up roasted potatoes – add a sprinkle of this tangy spice blend!

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