Spice Mixes

Canadian Living Cooks

Santa Fe Spice Mix

3 tbsp chili powder
2 tbsp ground coriander
2 tbsp cumin
1 tbsp crushed fennel seeds
1 tbsp dried oregano
2 tsp salt

Greek Spice Mix


3 tbsp dried oregano
2 tbsp dried mint
1 tbsp ground cumin
1 tbsp pepper
2 tsp salt
tsp cinnamon

Cajun Spice Mix


2 tbsp dried thyme
2 tbsp paprika
2 tbsp peppers
2 tbsp brown sugar
1 tbsp dried mustard
1 tbsp ground cumin
4 tsp cayenne peppers
tsp salt

Tandoori Spice Mix


3 tbsp ground ginger
3 tbsp coriander
1 tbsp ground cumin
1 tbsp paprika
1 tbsp pepper
2 tsp salt
1 1/2 tsp turmeric
1 1/2 tsp ground nutmeg
1 1/2 tsp cloves
1 1/2 tsp cinnamon

Oil And Citrus Spice-Mix Marinade


1/3 cup vegetable oil
2 tsp grated lemons, rind or 2 tsp grated limes, rind
3 tbsp lemons, juice or 3 tbsp limes, juice
2 cloves garlic, minced
2 tbsp spice, mix


Santa Fe Spice Mix
Makes about 1/2 cup.


Greek Spice Mix
Makes about 1/2 cup.


Cajun Spice Mix
Makes about 3/4 cup.


Tandoori Spice Mix
Makes about 2/3 cup.


Oil And Citrus Spice-Mix Marinade

Use lemon juice with Greek and Cajun spice mixes; use lime juice with the Tandoori and Santa Fe mixes.
In shallow glass dish, combine oil, lemon rind and juice, garlic and spice mix.
Add desired meat, turning to coat.
Cover and refrigerate for at least 2 or for up to 8 hours. Makes 1/2 cup (125 mL).
Marinades tenderize and flavour meat. Each of these versatile options is sufficient for 4 servings (1 lb/500 g) of meat, poultry or fish.