Uses for spice mixes…

Picture the scene: you’ve got a selection of spices mixes in your cupboard that you’ve made or bought for a particular recipe and never used again…or someone has bought you a great set of spice mixes from the lovely people at Spice Kitchen, for example, and you don’t know what to do with them, here’s some ideas for you. In fact, this is why I love making spice mixes because you can use them so easily.

Whatever the spice mix, whatever the origin, these ideas will work with whatever you’ve got to hand..

An easy dip

Stir a teaspoon of any spice mix into a small bowlful of natural yoghurt, ideally Greek yoghurt, or a mix of half yoghurt/half mayonnaise. Allow at least an hour for the flavour and colour to develop before serving. Stir again before serving. 

Pimp your homous:

Add a teaspoon of any spice mix to a pot of shop bought homous, or a small bowl of homemade homous. Allow at least an hour for the flavour and colour to develop before serving, it will be even better the next day. Stir again before serving. I particularly like using my Moroccan spice mix or harissa spice to do this. 

Eggs:

Sprinkle a pinch of spice mix over cooked eggs prior to eating.

Stir half a teaspoon of spice mix into scrambled eggs or an egg mixture prior to making an omelette. Try a Mexican spice mix for starters. 

Eggs and tomato sauce in one!

Tomato sauce:

Make an easy tomato sauce and add any of the spice mixes as it cooks.

Soups:

Add a teaspoon of the spice mix to any premade soup, or add several teaspoons to your own homemade soups as you cook the base ingredients.

I’ve made a lot of soups recently, for example, this soup above is made of olive oil, onions, garlic, carrots, water and baharat spice mix. I’ve made similar in the past with Mexican and Indian spice mixes. 

Whereas this soup is made with cauliflower and a Japanese curry powder. 

Roasted chickpeas:

Drain a can or jar of chickpeas and toss with a tablespoon of oil and a couple of teaspoons of spice mix and roast in a single layer at 180C until the chickpeas look roasted and tasty, and before they start exploding in your oven.


Roasted nuts
:

Pretty much the same as above, more details on my post here. 


Rice/grains
:

Stir some spice mix through any cooked rice or grains prior to serving.


Salads
:

Mix a pinch of spice mix with homemade or shop bought salad dressing, or just sprinkle some spice mix over a salad just before serving.

Salsas:

Finely chop fresh mixed herbs, garlic, maybe a chilli, with olive oil, lemon juice/your choice of vinegar, and add some spice mix.


For marinading
:

Cut 2 your choice of vegetables or meat into chunks, put them into a plastic bag (preferably one without any holes) in it, add 2 heaped teaspoons of spice mix and shake the bag to mix it round and cover all of the chicken. Leave in the fridge to marinate for at least an hour, maximum 24 hours before cooking. 

Alternatively, mix a couple of teaspoonfuls of spice mix with a couple of tablespoons of oil and create a paste. Add you choice of veg/meat and thoroughly stir it through the paste. Leave in the fridge to marinate for at least an hour, maximum 24 hours before cooking. 

Or, add a couple of tablespoons of spice mix to a couple of tablespoonfuls of natural yoghurt, below, and marinade as above. 


These work well if you are then grilling/broiling or barbecuing the vegetables/meat.


Roasting vegetables

Toss prepared vegetables in a drizzle of oil and a couple of teaspoons spice mix and roast until ready. More details here

OR…..throw some spice mix into your bread dough! 

I’m taking my spice mix ideas along to this week’s Fiesta Friday, co hosted this week by the lovely Ginger and Suzanne

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35 thoughts on “Uses for spice mixes…

  1. sallybr

    “Preferably one without any holes…. ” (oh, that got me laughing hard…. I wanted so bad to ask how you would know.. πŸ˜‰

    I haven’t had that disaster yet, but now that you mentioned, I can see me doing it… I once shook a bottle of whole peppercorns and the lid was not properly on… I tell you, there were peppercorns flying and rolling pretty much everywhere! good times…

    great ideas for spice mix uses, and as usual your food is THE most colorful ever, like paintings on a plate!

    Liked by 1 person

    Reply
      1. sallybr

        oh, that’s great… I honestly thought you were talking from experience… that makes it even better, you ANTICIPATE problems… you should come work in our lab, we could use more like you! (wink wink)

        Liked by 1 person

  2. Eha

    Yes a dozen times over! Since Sydney Down Under has some fabulous spice merchants, the curious me naturally has to try everything from everybody! Came to this idea a decade or so ago and. methinks we do it more-or-less alike . . . and it’s fun and oft very healthy! One ‘but’ there are some mixes like ‘ras el hanout’, which naturally is different at every merchant.s, actually do have to be cooked thru’ ere using, so a dash on a salad or eggs would not lead to the best result . . . dukkah here, dukkah there is naturally the most fun . . .

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Thank you 😘😘
      I think, as long as they’ve been in airtight containers, spices keep for a long time, they might just lose some pungency. If they don’t really smell of anything anymore, they’re not likely to taste of much – that’s my rule of thumb!

      Liked by 1 person

      Reply

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