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