How to Make Your Own Spices: Budget-Friendly! (+ Our Secret House Blend!)
- Yukari Bianchi
- Mar 26
- 5 min read
The Spice Dilemma
Picture this:
You're standing in the spice aisle, staring at hundreds of little bottles, and feeling overwhelmed. You're not sure if that fancy Italian seasoning blend is worth the splurge or if you'll ever use turmeric more than once.
And why are some spices so darn expensive? If you've ever asked yourself these questions, you're not alone!
The world of spices and seasonings can be daunting, especially on a budget.
But here's the good news: You don't need a hundred spices to whip up flavorful, international dishes at home.
With a well-stocked spice cabinet and a few homemade blends, you can turn simple ingredients into meals bursting with flavor, all without breaking the bank.
Today, I'm thrilled to introduce you to our go-to spice mix, the U & I House Blend!
This all-purpose Seasoning is perfect for meats, roasted veggies, eggs, and More! If it's savory, this blend makes it taste better. Are you ready to elevate your cooking and save some money in the process? Let's dive in!
"Why Buying Individual Spices is Smarter Than Pre-Mixed Blends"
At first, pre-mixed seasonings like Italian Seasoning or taco seasoning are a great shortcut. They save time, build confidence, and can be a good deal. Just grab a bottle, shake it on, and you're done!
But when you are ready to expand to more diverse flavors, they may become a problem.
They limit you to one type of cuisine. If you only have Italian and taco Seasoning, what happens when you want to make Greek food?
They often contain fillers. Many store-bought blends sneak in extra salt, cornstarch, or preservatives.
They're more expensive in the long run. Buying individual spices lets you mix your own blends and use them in multiple dishes.
Purchasing individual basil, oregano, and rosemary allows you to create Italian Seasoning and use those herbs in various other dishes. The key is to buy individual spices that work across multiple cuisines and craft your own blends at home. This approach enhances flavor , saves money, and offers versatility.
"How to Mix Your Own Spice Blends at Home"
Making your seasoning blends is ridiculously easy. Here are a few classic mixes you can whip up in minutes:
Italian Seasoning = Basil + Oregano + Red Chili Flakes (Ratio: 2:2:1)
Taco Seasoning = Paprika + Cumin + Oregano +Garlic Powder + Onion Powder (Ratio: 2:2:2:1:1)
Poultry Seasoning = Thyme + Sage + Marjoram + Rosemary (Ratio: 1:1:1:1) *But you can always use just sage, thyme, marjoram, or rosemary individually and still taste good!
"Spices Around the World: What Makes Each Cuisine Unique?"
Many cuisines are built around spices, for example;
Indian food: cumin, turmeric, and garam masala.
Mexican food: chili powder, cumin, and oregano.
Middle Eastern food: cinnamon, cardamom, and sumac.
"Does Japanese cooking use spices?"
Surprisingly, spices aren't traditionally used in most Japanese dishes. Instead, Japanese cuisine enhances ingredients' natural flavors, often using a stock called 'Dashi.' Dashi is a flavorful stock made from dried bonito fish flakes, Konbu (dried Kelp), anchovies, or Shiitake mushrooms. These ingredients pack a punch of umami, adding depth to Japanese cuisine. The usual suspects of seasonings in Japanese food are soy sauce, essential for Japanese cuisine, mirin, and sake for sweetness and depth, and sugar and salt for balancing flavors.
Other common spices and herbs in Japanese food include:
Ginger – A warm, slightly spicy root, often used as fresh and grated.
Garlic – Commonly used in Japanese-style stir-fries, ramen, and marinades. (I love making Kara-age, the Japanese popcorn fried chicken with lots of garlic and ginger!)
Sansho Pepper – A citrusy, numbing spice unique to the Rutaceae plant native to Japan, often sprinkled over grilled eel (unagi), yakitori, and hot pot.
Wasabi – A fiery, green Japanese root known for its sharp heat, traditionally paired with sushi and sashimi to enhance flavors and kill bacteria; also used in noodle dishes, marinade, and dip. (I also love the Wasabi peas, the spicy snack!)
Shichimi Pepper – It's a Japanese seven-spice blend that includes chili, sansho pepper, sesame seeds, and seaweed. It adds heat and complexity to noodles, rice, and grilled meats.
Shiso Leaves – A fragrant Japanese herb with hints of mint and basil, often used as a garnish for sushi, tempura, or mixed into salads. (I grow it in our garden in summer, and it reminds me of my grandma's plum pickles (Umeboshi).)
Garlic Chives – It's a slightly garlicky, onion-like herb perfect for dumplings, stir-fries, and savory pancakes.
(From left) Shichimi Togarashi, Yuzu, the World famous Kewpie Mayo, and Sansho Pepper
Over the years, Japan has adopted international flavors and spices into fusion dishes. For example;
Japanese curry uses a unique blend of spices inspired by British-Indian curry.
Omu Rice – Ketchup-flavored fried rice influenced by Western-style cooking.
Korokke (Japanese Croquettes) is a twist on French potato croquettes. French cooking influenced Japanese-style Demi-Glace sauce, BBQ sauce, roux, etc.
So, even in Japan, spices have found their way into everyday cooking.
That brings us to introduce our own spice blend!
"Introducing U & I House Blend"
Our Secret Weapon for Everyday Cooking (especially when we have days with packed schedules) is our All-Purpose House Blend. Since we have more than 70 herbs and spices (I stopped counting them.) Aric and I love making our go-to spice mix, like Jerk seasoning, BBQ seasoning, and Curry seasoning. I'd say this one is the most frequently used spice in our kitchen!
"Our (not so much) Secret Spice Blend: U & I House Blend"
Our U & I House Blend is not only savory and aromatic but also versatile and perfect for everyday cooking. It adds just the right balance of flavor without overpowering your dish.
And the best part? It works on everything, from meats to roasted veggies, eggs, and soups. If it's savory, this blend makes it taste better.
✨ U & I House Blend Recipe ✨ (A simple, all-purpose seasoning for everything!)
Ingredients:
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp black pepper
1 tsp salt ½ tsp cumin (optional for warmth)
½ tsp chili powder (optional for a mild kick)
Instructions: Mix all ingredients in a small bowl. Store in an airtight jar.
Use on chicken, beef, pork, fish, tofu, roasted veggies, scrambled eggs —literally anything! Try it out, and let me know what you think! And… who knows? This might be the first of many U & I spice blends at major grocery stores in the future!😉
"Top 15 Must-Have Spices & Herbs for a Versatile Kitchen"
Not sure which spices to buy first?
I've got you covered!
I put together a free guide with the Top 15 essential spices and herbs every home cook should have.
🔥 Want a simple spice-buying guide? Grab our FREE list of the Top 15 must-have spices to cook Japanese, Italian, Mexican, and more!
"Spice Up Your Cooking & Save Money!"
Cooking on a budget doesn't mean bland food. You can turn simple meals into restaurant-worthy dishes with a few key spices and a great house blend!
Now it's your turn:
✅ Try U & I House Blend in your cooking!
✅ Download the free spice guide for more inspiration!
✅ Share your favorite spice combos in the comments—I'd love to hear what flavors you love!
Happy cooking! 🍽✨
Which spice/herb do you use the most in your cooking?
Garlic Powder
Onion Powder
Basil
Oregano