My spice mixes represent a journey for me as a chef and overall ‘foodie’. I realized years ago that I needed an easier way to season my food that used my dry spices in an efficient way.

The problematic thing with dry spices is their limited shelf life. The simple fact is that they lose their potency within the first 2 or 3 months of being dried and ground. (How many of you have spices from a spice rack that you either received as a wedding present or bought yourself over 5 years ago?) Because of this, I have always blended my own combinations so that I could add compound flavour and at the same time, use up my spices before they expired. What I discovered in doing this is that it simplifies seasoning food.

It never really occurred to me to make them and sell them until my clients started to beg for the recipes. It was then that my administrator, Judi, suggested that I make them and have them available to my clients. So, my spice mixes were born.

The following are a list of my mixes by name, common uses and ingredients:

Feisty Seasoning

THIS IS MY MOST VERSATILE SPICE MIX. USE IT AS A DRY RUB FOR ANY MEAT YOU PLAN TO GRILL OR USE IT TO SEASON ROAST VEGETABLES. I ALSO LIKE TO USE IT IN SOUPS AND STEWS.

INGREDIENTS: Paprika, Sea Salt, Garlic, Black Pepper, Onion, Chili Powder, Oregano, Thyme, Basil, Cumin

Italian Flavour

THIS SPICE MIX IS THE ANSWER TO ALL OF YOUR PASTA SAUCES, HEARTY SOUPS AND STEWS. IT IS ALSO GREAT FOR GRILLING MEATS AND VEGETABLES.

INGREDIENTS: Garlic, Sea Salt, Oregano, Parsley, Basil, Onion, Black Pepper, Red Pepper Flakes

Eurasian Spice Mix

THIS IS THE SPICIEST OF ALL MY MIXES BUT DOES NOT FORSAKE FLAVOUR FOR HEAT! USE IT ON CHICKEN, BEEF, PORK AND SEAFOOD OR AS A STIR FRY SPICE.

INGREDIENTS: Ginger, Sea Salt, Garlic, Black Pepper, Coriander, Cumin, Onion, Curry Powder, Red Pepper Flakes

Taste Of Provence

HERBES DE PROVENCE IS A COLLECTION OF DRIED HERBS THAT GROW IN THE REGION OF PROVENCE, FRANCE. EACH HOUSEHOLD IN PROVENCE WOULD HAVE THEIR OWN SPECIAL BLEND. THIS IS MINE. . .USE IT FOR SEAFOODS AND CHICKEN AND PASTA DISHES.

INGREDIENTS: Thyme, Oregano, Marjoram, Basil, Sage, Rosemary, Mint

Seasoning Salt

USE THIS SALT AS A MEAT TENDERIZER FOR BEEF, PORK, LAMB AND CHICKEN. YOU CAN ALSO USE IT AS A SUBSTITUTE FOR REGULAR SALT AS IT ADDS TREMENDOUS FLAVOUR IN ONE EASY STEP.

INGREDIENTS: Sea Salt, Garlic Salt, Celery Salt, Onion Salt, Black Pepper, Oregano, Basil

Sweet Auburn

I created this spice to celebrate the arrival of my 2nd daughter, Auburn Grace. (Girls are sugar and spice and everything nice, right?) Add this instead of just cinnamon or nutmeg to all your baking or sweeten your coffee or tea with it for a gourmet beverage.

INGREDIENTS: Sugar, Cinnamon, Nutmeg, Ginger, Cloves, Green Cardamom