9 Spice Blends You Can Make Yourself

Grinding and blending your own toasted spices yields much more potent blends than even the good stuff you get online

Okay, for starters: If you don’t have a spice grinder, use a clean coffee grinder and designate it for the purpose. When you’re done grinding, store the finished spice mix away from heat and light; unless noted, it’ll keep several months.

You can turn any of these (with the exception of Pickling Spice) into a rub by combining one tablespoon or more of the spice mix with one tablespoon salt; you can also add some brown sugar if you like, up to one tablespoon for each of the recipes here.

1. Curry Powder
Put 1 tablespoon each black peppercorns, coriander seeds, ground turmeric, and ground ginger in a dry skillet with 1 teaspoon each cumin seeds, fennel seeds, and ground fenugreek. Toast over medium heat, shaking the pan, until fragrant, 3 to 5 minutes. Let cool, then grind to a fine powder. Makes about 1/4 cup.

2. Chili Powder
Put 2 tablespoons ancho, New Mexico, or other mild chile powder, in a dry skillet over medium heat. Add 1 tablespoon dried oregano (preferably Mexican), 2 teaspoons each cumin seeds and coriander seeds, and 1/2 teaspoon each cayenne and black peppercorns. Toast, shaking the pan, until fragrant, 3 to 5 minutes. Let cool, then grind to a fine powder. Makes 1/4 cup.

3. Jerk Seasoning
Grind 1 table­spoon allspice berries, 2 teaspoons dried thyme, and 1 teaspoon black peppercorns to a fine powder. Combine with 2 tablespoons salt, 1 tablespoon each paprika and sugar, 1 teaspoon cayenne, and 1/4 teaspoon freshly grated nutmeg. Makes about 1/4 cup.

4. Five-Spice Powder
Grind 2 tablespoons fennel seeds, 1 tablespoon Sichuan or black peppercorns, 1 1/2 teaspoons whole cloves, 6 star anise pods, and one 3­-inch cinnamon stick to a fine powder. Makes about 1/4 cup.

5. Garam Masala
Put the seeds from 10 cardamom pods and one 3­-inch cinnamon stick in a dry skillet over medium heat with 1 tablespoon each cumin seeds and fennel seeds, 1 teaspoon whole cloves, and 1/2 teaspoon freshly grated nutmeg. Cook, shaking the pan, until fragrant, 1 to 2 minutes. Let cool, then grind to a fine powder. Makes about 1/4 cup.

6. Za’atar
Toast 2 tablespoons sesame seeds in a small dry skillet over medium heat until fragrant and golden, 5 to 8 minutes. Crush 1 tablespoon dried thyme between your fingers into a small bowl. Add the sesame seeds, 1 tablespoon ground sumac, and salt and pepper to taste; stir to combine. Because of the sesame seeds, refrigerate for up to several weeks. Makes 1/4 cup.

7. Baharat
Grind 2 teaspoons black peppercorns, 1/2 teaspoon each whole cloves, cardamom seeds, cumin seeds, coriander seeds, and allspice berries to a fine powder. Put in a small bowl with 2 teaspoons paprika and 1/2 teaspoon each ground ginger, cinnamon, and nutmeg; stir to combine. Makes about 3 tablespoons.

8. Ras El Hanout
Stir together 1 teaspoon each black pepper, paprika, ground ginger, coriander, cinnamon, cardamom, turmeric, and freshly grated nutmeg. Add 1/2 teaspoon each cayenne, ground fennel seeds, allspice, and cumin, and 1/4 teaspoon ground cloves and stir to combine. Makes about 3 1/2 tablespoons.

9. Pickling Spice
Combine two 3­-inch cinnamon sticks, 5 bay leaves, 2 tablespoons mustard seeds, 1 tablespoon each allspice berries, black peppercorns, coriander seeds, and dill seeds, 1 teaspoon each whole cloves and cardamom seeds, and 1 1/2 teaspoons red chile flakes. Makes about 1/2 cup.