Chinese five-spice is easy to come by, as is Japanese seven-spice shichimi togarashi, and ain't nobody got time to make baharat, vadouvan or Moroccan ras el hanout and its more than 12 ingredients. But sometimes it's worth making simple seasonings from scratch.
Homemade spice blends are going to be better value than an impulse-bought jar from a gourmet grocer any day. Stored in the pantry, these DIY mixes (and recipe ideas) are an easy way to spice up dinnertime.
Put down the yellow Old El Paso sachet and try this on nachos (pictured above) and taco fillings.
Shichimi togarashi is a Japanese spice mix. There are lots of variations, but here's how I make it.
Bonus: it perfumes your house when you toast a batch. Use it in a hero rub for roast lamb shoulder or in countless Indian curries and dahls.
This mix makes double so save it for a second Sunday roast (pictured above).
Sprinkle on avocado toast, smoked fish omelette, pumpkin soup, salad, shortbread, chickpea and pumpkin casserole, tagines, this chicken one-pan wonder...
Use to season Kwong's Chinese coleslaw, deep-fried duck and crab dumplings or Neil Perry's sticky pork spare ribs.
Massage into salmon fillets overnight for a peppery crust.
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