One of the easiest ways to take the stress out of dinnertime madness is to have everything you need on-hand. So stock your pantry with a variety of spice blends. Not only do they let you add an intriguing combination of flavors to your recipes, but you can do so with just one measurement, instead of measuring out three and four different spices. And many blends are available in sodium-free options too. Here are some of our favorites:
Common herbs found in this mix include basil, oregano, thyme, and rosemary; sometimes garlic and red pepper are included.
Jamaican Jerk Seasoning
This lively mixture can include salt, sugar, allspice, thyme, cloves, ginger, cinnamon, onion, and chile pepper. It adds spice to fish, meat marinades, and salad dressings.
This mixture, primarily salt with black pepper and grated lemon peel, adds a delicate lemon flavor to poultry and vegetables.
While the blends available may differ, most are peppery hot. They can include onion, garlic, and salt with the classic Cajun trio of white, black, and red peppers. Sprinkle it into crumb coatings or directly onto fish, poultry, or meat before cooking.
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This is a robust blend of coarsely ground peppers, garlic and spices for bold-tasting meat dishes.
This delicious blend of garlic and herbs livens up the flavor of grilled chicken, pork or seafood.
Caribbean Jerk Seasoning
For a taste of the Islands, this vibrant blend of red and black pepper, thyme and allspice is a must-have for authentic grilled pork and chicken recipes.
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A blend of salt, herbs and spices, it was created in 1938 to season prime ribs of beef served at the world-famous Lawry’s The Prime Rib Restaurant in Beverly Hills.
Old Bay Seasoning
A world-famous blend of 18 herbs (including celery salt, celery seed, paprika, black and red pepper), it’s known as “the definitive seafood spice.” In the Chesapeake Bay area, Old Bay is on every dining room table nestled between the salt and pepper shakers. But its versatility goes beyond crab and shrimp dishes to steamed veggies, hamburgers, deviled eggs, tuna salad to Bloody Marys.
-Text by Mary Creel, RD