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Make Your Own Seasoning Mixes
Paperback
Food WritingCookbooks GeneralSauces & Dressings
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ISBN13: 9781380381743
Publisher: Delphine Marchwood
Published: Sep 28 2026
Pages: 178
Weight: 0.54
Height: 0.38 Width: 6.00 Depth: 9.00
Language: English
Stop paying for salt in a sachet. Build a savoury pantry that actually tastes of something - and decide for yourself how salty it is.
Open any supermarket seasoning packet: salt first, starch second, sugar third, and the cumin and chilli you thought you were buying near the end. This book hands the formula back to you.
MAKE YOUR OWN SEASONING MIXES is a complete working manual for the savoury side of the pantry: around 130 spice blends, rubs, gravy and sauce bases, granular broths, powdered soups and dry dressing mixes, plus the recipes that put them to work. Every blend gives spoon and gram measures, a yield, a dosage line telling you how much to use for what, an honest shelf life, an allergen line and a sodium note - with a salt-free version of almost everything, so the seasoning is your decision and not a factory's.
WHAT'S INSIDE
- Around 130 blends and recipes, all savoury, all dry and shelf-stable
- American classics: all-purpose table blend, ranch-style powder, onion soup style base, steakhouse pepper, barbecue rub, seasoned salt
- Mexican and Tex-Mex: house taco seasoning, chilli powder ground from whole dried chillies, fajita, adobo, chilli con carne
- Mediterranean and Middle Eastern: Italian herbs, za'atar, baharat, shawarma, ras el hanout, dukkah, harissa-style dry blend
- Indian and Asian: garam masala toasted and ground, mild and hot curry powders, tandoori-style, five spice, seven-spice sprinkle
- Caribbean and Cajun: dry jerk, Creole and blackening blends, Caribbean curry, crab boil
- Rubs sized to the cut, from coarse brisket to delicate fish
- Gravy, bechamel, cheese sauce and mushroom sauce bases that replace the packet outright
- Broths and soup powders built from dried vegetables and mushrooms instead of salt
- Dressing and dip mixes, from Italian to honey mustard
- 36 full recipes that use the blends, from weeknight tacos to slow-roast pork
- The technical chapters: what to toast and grind fresh, why a blend loses its smell, how to calculate the salt percentage in a jar, and how to read a commercial packet and rebuild it
- A safety and storage chapter, a shelf-life table by family, troubleshooting, conversions, a full index and a clickable contents
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