Homemade Seasoning Blends: 19 Spice Mixes in a Jar That Make the Best Little Kitchen Gifts

Homemade seasoning blends are the little kitchen gift that everyone actually uses, long after the cookie tins are empty. A few dollars of bulk spices, an afternoon at the counter and a row of small glass jars turn into presents for neighbors, teachers, coworkers and the friend who loves to cook. They need no oven, they will not crumble in the mail, and most of them keep for months in a cool cupboard. Mixing your own also means you control the salt, the heat and the freshness, which store shakers never let you do. Below are 19 spice mixes worth putting in a jar this year, from taco and Cajun to pumpkin pie spice, jerk, garam masala and chai, each with a short shopping list, simple steps and an easy way to use it, plus tips on packaging and shelf life..

Homemade Seasoning Blends: The Seven-Jar Gift Set

The smartest way to start is with a set. Pick seven homemade seasoning blends that cover a whole week of cooking: one for tacos, one for Cajun dishes, an Italian herb mix, a sweet baking spice, everything bagel seasoning, lemon pepper and a warm curry blend. A spice mix is simply ground or whole spices combined in fixed amounts, a tradition found in almost every cuisine, as this overview of spice mixes explains. Line the jars up, tie on blank kraft tags and write the name and a one-line use on each..

You will need: Seven 4-ounce glass jars with lids, kraft tags, twine, a small funnel, measuring spoons, mixing bowls and the spices for each blend below.

How to make it: 1. Make the blends one at a time in clean, dry bowls so the flavors do not mix. 2. Whisk each blend well, then funnel it into its jar and tap the jar so it settles. 3. Label each tag with the blend name, the date and one simple way to use it.

Taco Seasoning Without the Packet

Of all the homemade seasoning blends in this set, taco seasoning is the one people use most, so give it the biggest jar. The homemade version skips the fillers and starch found in many packets and lets you choose how hot it gets. Chili powder and cumin carry the flavor, smoked paprika adds color, and a little oregano and garlic make it taste like the taco truck. Two tablespoons season a pound of ground beef or chicken, and it is also great sprinkled on roasted sweet potatoes, popcorn and black bean soup.

You will need: 2 tbsp chili powder, 1 tbsp ground cumin, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp salt, 1 tsp black pepper.

How to make it: 1. Whisk all the spices together in a small bowl until the color is even. 2. Spoon into a jar and seal. 3. To use, brown 1 pound of meat, add 2 tbsp of the blend and 1/3 cup water and simmer until thick.

Cajun Seasoning for Shrimp, Crawfish and Gumbo

Cajun seasoning brings the bold, peppery taste of Louisiana home cooking into a jar. It is built on paprika, garlic and onion, with cayenne for heat and dried thyme and oregano for an herby finish. In Louisiana a similar mix goes into crawfish boils, gumbo and jambalaya, and it works just as well on shrimp, chicken wings, fries and even buttered corn. Make a mild jar and a hot jar if you are giving it to a family with kids, and write the heat level on the tag.

You will need: 2 tbsp sweet paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp fine salt, 2 tsp black pepper, 1 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp dried thyme.

How to make it: 1. Crush the oregano and thyme between your fingers into a bowl. 2. Add the remaining spices and whisk well. 3. Jar it, and use about 1 tsp per pound of shrimp or chicken, adding more to taste.

Italian Herb Mix, the Easiest of All Homemade Seasoning Blends

If you only make one blend, make this one. Italian seasoning is just dried herbs, so there is nothing to toast or grind, and it goes into pasta sauce, meatballs, garlic bread, roasted vegetables and salad dressing. Oregano and basil are the backbone, with thyme, marjoram and rosemary for depth. Crush the rosemary needles first so nobody bites into a twig. Tie a small bag of dried pasta to the jar and you have a complete gift for under five dollars.

You will need: 2 tbsp dried oregano, 2 tbsp dried basil, 1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp dried rosemary, 1 tsp garlic powder, 1/2 tsp red pepper flakes (optional).

How to make it: 1. Crush the rosemary in a mortar or with the back of a spoon. 2. Mix with the other herbs and the garlic powder. 3. Rub the blend between your palms over the sauce pot as you add it to wake up the oils.

Pumpkin Pie Spice, the Sweet Star of Homemade Seasoning Blends

Pumpkin pie spice is the sweet blend everyone reaches for from October to New Year. Cinnamon leads, ginger adds a gentle bite, and nutmeg, allspice and cloves round it out. It is not just for pie: stir it into pancake batter, coffee, oatmeal, whipped cream and banana bread. A jar of it with a can of pumpkin and your favorite pie recipe on the tag makes a sweet hostess gift for Thanksgiving, and it costs far less than the small store shakers.

You will need: 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, 1 1/2 tsp ground cloves.

How to make it: 1. Sift all the spices together so there are no clumps. 2. Whisk and spoon into a jar. 3. Use 2 tsp in a standard pumpkin pie, or 1 tsp in a batch of muffins or pancakes.

Apple Pie Spice for Pies, Crisps and Cider

Apple pie spice is close to pumpkin pie spice, but softer, with more cinnamon and a touch of cardamom instead of cloves, so the fruit stays the star. Bakers who make several apple pies, crisps and cakes every fall love having it ready to go. It is also lovely warmed into apple cider, sprinkled on baked apples or stirred into applesauce. Pair a jar of it with a bag of apples and a pie dish for a cozy gift that says come over for dessert.

You will need: 1/4 cup ground cinnamon, 2 tsp ground nutmeg, 1 tsp ground allspice, 1 tsp ground cardamom, 1 tsp ground ginger.

How to make it: 1. Whisk all the ground spices together until evenly colored. 2. Spoon into a jar and seal tightly. 3. Toss 1 1/2 tsp with the sliced apples and sugar for one 9-inch pie.

Everything Bagel Seasoning

Everything bagel seasoning became a pantry star for good reason: the crunchy mix of sesame, poppy seeds, dried garlic, dried onion and flaky salt makes plain food exciting. Sprinkle it on avocado toast, eggs, cream cheese, roasted potatoes, salmon and homemade bread before baking. It is also one of the prettiest homemade seasoning blends to see through glass, with its black and white speckles. Use flaky salt rather than fine salt so it stays crunchy and does not sink to the bottom of the jar.

You will need: 2 tbsp white sesame seeds, 2 tbsp black sesame seeds, 1 tbsp poppy seeds, 1 tbsp dried minced garlic, 1 tbsp dried minced onion, 2 tsp flaky sea salt.

How to make it: 1. Toast the white sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until golden, then cool. 2. Mix with the remaining ingredients. 3. Store in a jar and shake well before each use.

Lemon Pepper Made With Real Zest

Most lemon pepper from the store is mostly salt and citric acid. The homemade kind is made with real lemon zest dried slowly in the oven, so it smells like fresh lemons every time you open the jar. It is wonderful on chicken wings, fish, roasted broccoli, buttered pasta and green beans. Because it uses real zest, it is best used within two or three months, so make it close to the day you give it and say so on the tag.

You will need: Zest of 4 large lemons, 3 tbsp coarsely cracked black pepper, 1 tbsp coarse salt.

How to make it: 1. Spread the zest on a parchment-lined baking sheet and dry at 170 F for about 1 hour, until crisp. 2. Cool completely, then pulse briefly with the pepper and salt. 3. Jar it and use on wings, fish or roasted vegetables.

Poultry Seasoning for the Thanksgiving Turkey

Poultry seasoning is the herb blend that makes stuffing and roast turkey smell like a holiday. It is mostly sage, with thyme, marjoram and rosemary, plus a pinch of nutmeg and pepper. Rub it under the turkey skin with soft butter, stir it into stuffing and gravy, or season chicken pot pie and turkey soup with it. Since everyone needs it for one big meal a year, and few people own it among their homemade seasoning blends, it makes a thoughtful gift for the friend hosting their first Thanksgiving, especially with a simple turkey recipe written on the tag.

You will need: 2 tbsp rubbed sage, 1 tbsp dried thyme, 2 tsp dried marjoram, 1 tsp dried rosemary, 1/2 tsp ground nutmeg, 1/2 tsp ground black pepper.

How to make it: 1. Grind the rosemary and thyme briefly in a spice grinder or mortar. 2. Mix with the sage, marjoram, nutmeg and pepper. 3. Mix 1 tbsp with 1/2 cup soft butter and rub it under the skin of a 12-pound turkey.

Chili Powder Blend From Real Chiles

Chili powder in the United States is not just ground chiles but a blend, and making it with other homemade seasoning blends is a big flavor upgrade. Ground ancho chile gives a deep, fruity, mild base, paprika adds color, and cumin, garlic and oregano make it taste like a pot of chili. Use it in chili, enchilada sauce, taco meat and rubs. If you want to go further, toast whole dried chiles in a dry pan, cool, remove the seeds and grind them yourself for the freshest flavor of all.

You will need: 3 tbsp ground ancho chile, 1 tbsp sweet paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper.

How to make it: 1. Whisk all the ingredients together. 2. Spoon into a jar and seal. 3. Use 3 tbsp in a pot of chili made with 2 pounds of meat and two cans of beans.

Smoky Steak Rub, the Griller’s Pick of Homemade Seasoning Blends

Every family has a griller, and this rub is for them. Coarse salt and coarse pepper do most of the work, while brown sugar helps a crust form, smoked paprika adds a barbecue taste and a spoon of finely ground coffee gives a deep, savory edge. Press it on steaks, London broil, pork chops or a beef roast at least 30 minutes before cooking. Pack it in a slightly bigger jar, because people who love steak go through it fast.

You will need: 2 tbsp coarse salt, 2 tbsp coarsely ground black pepper, 1 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp finely ground coffee, 1/2 tsp chili flakes.

How to make it: 1. Mix all the ingredients, breaking up any lumps of brown sugar. 2. Jar the rub and seal it. 3. Pat steaks dry, press on about 1 tsp per side and rest 30 minutes before cooking.

Greek Seasoning for Souvlaki and Roast Potatoes

Greek seasoning tastes like a summer taverna, even in December. Dried oregano is the heart of it, with basil, dill, garlic and onion, and a tiny pinch of cinnamon and nutmeg that you will not notice but would miss. Mix it with olive oil and lemon juice for a quick marinade for chicken or pork souvlaki, toss it with potatoes before roasting, or shake it over a salad with feta. It is one of the most useful homemade seasoning blends for weeknight dinners.

You will need: 2 tbsp dried oregano, 1 tbsp dried basil, 2 tsp dried dill, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried parsley, 1 tsp salt, 1 tsp black pepper, 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg.

How to make it: 1. Crush the dried herbs lightly and add the remaining spices. 2. Whisk and spoon into a jar. 3. For a marinade, mix 1 tbsp with 1/4 cup olive oil and the juice of 1 lemon.

Herbes de Provence, a French Classic

Herbes de Provence is a mix of the herbs that grow on the hills of southern France: thyme, savory, rosemary, oregano and marjoram. Blends sold outside France often add a little culinary lavender, which gives a floral note, but go easy, because too much tastes like soap. Use it on roast chicken, lamb, white beans, ratatouille, grilled vegetables and goat cheese. Packed in a small jar with a sprig of dried rosemary tied to the lid, it looks like a gift from a French market.

You will need: 2 tbsp dried thyme, 1 tbsp dried savory, 1 tbsp dried rosemary, 1 tbsp dried marjoram, 1 tbsp dried oregano, 1 tsp dried culinary lavender (optional).

How to make it: 1. Crush the rosemary and lavender lightly. 2. Mix with the other herbs and jar it. 3. Rub 1 tbsp with olive oil and salt over a whole chicken before roasting.

Jamaican Jerk Spice Blend

Jerk is the famous Jamaican way of seasoning chicken and pork, with allspice and Scotch bonnet heat at its core. This dry version is easy to share: allspice, thyme, brown sugar, garlic and onion, cayenne, black pepper and a little cinnamon and nutmeg. Rub it on chicken thighs or pork shoulder, or mix it with lime juice, soy sauce and oil for a wet marinade. It is one of the boldest homemade seasoning blends in this set, so pack it for the friend who loves big flavor.

You will need: 1 tbsp ground allspice, 1 tbsp brown sugar, 2 tsp dried thyme, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne pepper, 1 tsp black pepper, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp salt.

How to make it: 1. Mix all the ingredients, crushing the thyme as you go. 2. Jar it and seal tightly. 3. Rub 2 tbsp over 2 pounds of chicken thighs, rest at least 1 hour in the fridge, then roast at 425 F for 35 to 40 minutes.

Seasoned Salt and Herb Salt, Homemade Seasoning Blends That Keep

Seasoned salt is the all-purpose shaker that goes on fries, burgers, eggs and popcorn. The homemade kind is easy: fine salt with paprika, garlic, onion, a little sugar and turmeric for its golden color. For an herb salt, the European way, grind coarse sea salt with dried garden herbs in a mortar until it turns pale green and fragrant. Both keep for many months because salt preserves the herbs, which makes them perfect make-ahead homemade seasoning blends for a big list of gifts.

You will need: Seasoned salt: 1/4 cup fine salt, 2 tsp sugar, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp turmeric. Herb salt: 1/2 cup coarse sea salt and 3 tbsp mixed dried herbs.

How to make it: 1. For seasoned salt, whisk all the ingredients until evenly colored. 2. For herb salt, grind the salt and herbs together in a mortar until fragrant. 3. Jar each separately and label clearly.

Garam Masala, Toasted and Freshly Ground

Garam masala is a warm spice blend from India and every family has its own version. Making it from whole spices is the most fragrant project on this list: coriander, cumin, black pepper, cardamom, cloves, cinnamon and a little nutmeg are toasted in a dry pan until they smell amazing, then ground fine. It is usually added near the end of cooking, in curries, lentils, roasted cauliflower and even scrambled eggs. A small jar goes a long way, so a 2-ounce jar makes a lovely gift.

You will need: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black peppercorns, 2 tsp green cardamom seeds, 1 tsp whole cloves, 1 cinnamon stick broken up, 1/4 whole nutmeg grated, 2 bay leaves.

How to make it: 1. Toast the whole spices and bay leaves in a dry skillet over medium-low heat, stirring, for 2 to 3 minutes until fragrant. 2. Cool completely, then grind to a fine powder with the nutmeg. 3. Jar it and add 1 to 2 tsp near the end of cooking a curry.

Chai Spice for Cocoa, Coffee and Baking

Chai spice is the blend behind the cozy spiced tea served all over India, and it is just as good in the baking bowl. Cinnamon, ginger and cardamom lead, with cloves, allspice, nutmeg and a pinch of black pepper for warmth. Stir a little into hot cocoa or coffee, sprinkle it on oatmeal, swap it for cinnamon in snickerdoodles or banana bread, or simmer it with milk and black tea. Tie a few tea bags to the jar and it becomes the coziest of your homemade seasoning blends.

You will need: 2 tbsp ground cinnamon, 1 tbsp ground ginger, 2 tsp ground cardamom, 1 tsp ground cloves, 1 tsp ground allspice, 1/2 tsp ground nutmeg, 1/2 tsp ground black pepper.

How to make it: 1. Sift the spices together and whisk well. 2. Spoon into a jar. 3. For chai latte, simmer 1 cup milk, 1/2 cup water, 1 black tea bag, 1/2 tsp chai spice and sugar to taste for 3 minutes, then strain.

Cinnamon Sugar in a Shaker Jar

Cinnamon sugar is the simplest of these homemade seasoning blends, and kids love making it. Just sugar, cinnamon and a pinch of salt, shaken together in a jar with a shaker lid. It turns buttered toast into a treat and goes on donuts, churros, French toast, apple slices, pie crust edges and snickerdoodles. Make a big batch with the kids and let them decorate the tags for grandparents and teachers. It is cheap enough to give to a whole classroom and keeps for a year in the pantry.

You will need: 1/2 cup granulated sugar, 2 tbsp ground cinnamon, a pinch of fine salt, a glass shaker jar.

How to make it: 1. Put everything in a jar, close it and shake hard for 30 seconds. 2. Swap the lid for a shaker top. 3. Sprinkle generously over hot buttered toast or warm donuts.

How to Package Homemade Seasoning Blends and How Long They Keep

Small glass jars with tight lids keep blends fresh and look the best. Fill them almost to the top so there is little air inside, then add a tag with the name, the date and one easy use. Ground blends taste best within about six months, whole-spice and salt blends last longer, and anything made with real zest should be used within a few months. Store them in a cool, dark cupboard, never above the stove. For more ideas to fill a gift basket, see our homemade edible gifts that people love.

You will need: Small glass jars with lids, a funnel, kraft tags, twine or ribbon, a small wooden crate or box, paper shreds and a pen.

How to make it: 1. Wipe the jar rims after filling so the lids seal well. 2. Tie on the tags, then nestle three to five jars in a box lined with paper shreds. 3. Tell the recipient to keep the jars away from heat and to use them within six months for the best flavor.