Making your own spice mixes: how I do it

Spices really make the difference in the kitchen. And the best part: you’re completely in control. Instead of ready-made mixes from the supermarket, I prefer to make my own. Fresher, tastier and without unnecessary additions such as salt, sugar or preservatives.

Why mix your own?

• You know what you’re eating. A shop-bought Mexican spice mix often contains more salt than spices. When you make it yourself, you decide what goes in.
• You decide the flavour. By mixing your own you choose exactly how spicy, fresh or herby your dish becomes.
• It costs next to nothing. You probably have most of the spices at home already.

How to go about it

1. Mix in a bowl. For most mixes that’s all it takes. For mixes with whole spices, such as garam masala, toast the spices briefly first and grind them afterwards.
2. Taste and adjust. Too spicy? Use less chilli or cayenne. More depth? An extra pinch of cumin.
3. Store it well. Put the mix in a sealed jar and keep it somewhere dry and dark. An Italian spice mix keeps for up to 6 months this way, garam masala for up to 3 months.
4. Write the date on the jar. Then you always know how fresh your mix is.

My three basic mixes

• Italian spice mix: for pasta, tomato sauce, marinades and roasted vegetables.
• Mexican spice mix: for chicken, beans and of course my Mexican oven-baked rice.
• Garam masala: stirred in at the end of your curry or stew for a powerful flavour boost.

Use spices with care, and you’ll taste the difference in every bite.