Makes 1/2 cup
Dried herbs and spices don’t go bad, but over time lose their intended flavor, making a dish taste muddy. Rub a little between your fingers and check the aroma, color, and taste. If these are not intense and characteristic of that spice or dried herb, it’s probably time to replace it. Store herbs and spices in airtight containers in a dark, cool, dry place. Although it is convenient to keep them next to the stove, this will dramatically shorten their longevity. A conservative rule is that dried herbs and ground spices keep for 6 months to 1 year and whole spices keep for 1 to 2 years.
Ingredients
- 2 tablespoons onion powder
- 2 tablespoons sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne
- 1 tablespoon ground white pepper
- 11/2 teaspoons dry mustard
- 11/2 teaspoons dried thyme
- 11/2 teaspoons dried oregano
Directions
- Combine all the ingredients in a container with a lid. The spice mixture can be prepared up to 6 months in advance. Store sealed in a dark, cool, dry place.
