Want more variety? We show more of our very popular and easy to make rice seasoning mixes. Store them up and spice up your rice!
Continued from our first part found here: https://greedy-panda.com/2020/06/easy-seasoning-mix-recipes/
AuthorHungry PandaCategoryKnowledge, VegJAMAICAN JERK SEASONING MIX
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cayenne pepper
2 tsp smoked paprika (regular paprika is fine)
1 tsp ground allspice
2 tbsp salt
1 tsp black pepper ground
½ tsp red pepper flakes
½ tsp cumin ground
½ tsp nutmeg ground
½ tsp cinnamon ground
1 tbsp brown sugar
1 tsp thyme dried
1 tbsp parsley dried
SPANISH RICE SEASONING MIX
1 tbsp dried onion
3 tbsp dried red chilli flakes (or less to taste)
1 tbsp dried celery flakes
1 tsp chicken bouillon granules
½ tsp salt
¼ tsp garlic powder
FURIKAKE SEASONING MIX ( Stir the below ingredients on a low to medium heat until bonito flakes become flaky)
10 g dried bonito flakes (katsuoboshi)
15 g reserved kombu (optional)
1 tbsp aonori (dried green laver seaweed)
3 tbsp white toasted sesame seeds
1 tbsp black toasted sesame seeds
1 tsp sugar
3 tbsp white toasted sesame seeds
½ tsp salt
1 tsp mirin
1 tsp soy sauce
½ tsp roasted sesame oil
After cooling add:
1 sheet Nori (dried seaweed)
1 tsp aonori (dried green laver seaweed)
Best sprinkled on the top of cooked rice (or stirred in if you prefer)
PIRI PIRI SEASONING MIX
2 tbsp sugar
2 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp salt
1 tbsp dried oregano
1 tbsp dried parsley
2 tsp ground ginger
2 tsp ground cardamon
1 tsp smoked paprika
1 tsp cayenne pepper
MOROCCAN (Ras-El-Hanout) MIX
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
¾ tsp black pepper
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp cayenne
½ tsp ground allspice
¼ tsp ground cloves
HERB SEASONING MIX
2 tbsp dried rosemary
2 tbsp coriander seeds
3 tbsp dried oregano
1 tbsp dried sage
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp black peppercorns
1-2 tsp salt
2 tsp saffron strands (optional)
ALL AROUND SEASONING MIX
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp cayenne pepper
2 tbsp white pepper
2 tbsp black pepper
4 tsp salt
4 tsp dried thyme
4 tsp dried oregano
4 tsp ground cumin
4 tsp chilli powder
Ingredients
JAMAICAN JERK SEASONING MIX
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cayenne pepper
2 tsp smoked paprika (regular paprika is fine)
1 tsp ground allspice
2 tbsp salt
1 tsp black pepper ground
½ tsp red pepper flakes
½ tsp cumin ground
½ tsp nutmeg ground
½ tsp cinnamon ground
1 tbsp brown sugar
1 tsp thyme dried
1 tbsp parsley dried
SPANISH RICE SEASONING MIX
1 tbsp dried onion
3 tbsp dried red chilli flakes (or less to taste)
1 tbsp dried celery flakes
1 tsp chicken bouillon granules
½ tsp salt
¼ tsp garlic powder
FURIKAKE SEASONING MIX ( Stir the below ingredients on a low to medium heat until bonito flakes become flaky)
10 g dried bonito flakes (katsuoboshi)
15 g reserved kombu (optional)
1 tbsp aonori (dried green laver seaweed)
3 tbsp white toasted sesame seeds
1 tbsp black toasted sesame seeds
1 tsp sugar
3 tbsp white toasted sesame seeds
½ tsp salt
1 tsp mirin
1 tsp soy sauce
½ tsp roasted sesame oil
After cooling add:
1 sheet Nori (dried seaweed)
1 tsp aonori (dried green laver seaweed)
Best sprinkled on the top of cooked rice (or stirred in if you prefer)
PIRI PIRI SEASONING MIX
2 tbsp sugar
2 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp salt
1 tbsp dried oregano
1 tbsp dried parsley
2 tsp ground ginger
2 tsp ground cardamon
1 tsp smoked paprika
1 tsp cayenne pepper
MOROCCAN (Ras-El-Hanout) MIX
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
¾ tsp black pepper
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp cayenne
½ tsp ground allspice
¼ tsp ground cloves
HERB SEASONING MIX
2 tbsp dried rosemary
2 tbsp coriander seeds
3 tbsp dried oregano
1 tbsp dried sage
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp black peppercorns
1-2 tsp salt
2 tsp saffron strands (optional)
ALL AROUND SEASONING MIX
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp cayenne pepper
2 tbsp white pepper
2 tbsp black pepper
4 tsp salt
4 tsp dried thyme
4 tsp dried oregano
4 tsp ground cumin
4 tsp chilli powder
Directions
Notes
To prepare in bulk simply ply the recipe quantities. A good start would be multiplying these recipe mixes by x10.
Use dark coloured glass airtight jars for best preservation.