Holiday Gifts from the Kitchen

Storey's Country Wisdom Bulletin A-164


By Editors of Storey Publishing

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ebook (Digital original)


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This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around January 11, 1997. This date is subject to change due to shipping delays beyond our control.

Since 1973, Storey’s Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.


Spice Mixes and Herbal Blends

adapted from Herb Mixtures & Spicy Blends

Spice mixes and herbal blends add tang and flavor to a variety of foods, from grilled meats to savory desserts to flavorful drinks. They are easy to make and use and can transform an ordinary dish into something quite extraordinary. They are also healthy, reducing the need for salt and oil in many recipes.

Herb and spice mixes can be used as a rub for meat, poultry, and fish, added to oil to create a flavorful marinade, or mixed into pasta sauces, egg dishes, salad dressings, soups, stews, dips, spreads, and bread dough to add flavor and interest.

It’s fun to experiment with your own blends. In general, go slowly, beginning with moderate amounts of just two or three spices or herbs. And, if you feel like you’re on to something promising and delicious, take notes as you go along. The mix may be difficult to duplicate otherwise.

Package the blends in glass bottles with tight-fitting caps or corks. Avoid aluminum. Herb mixtures and spice blends should be stored in a cool, dark place.


Shatoiya and Rick de la Tour of Dry Creek Herb Farm and Learning Center (Auburn, California) developed this zesty version of pumpkin pie spice.

½   cup cinnamon chips*

¼   cup whole star anise

⅛   cup fennel seeds

⅛   cup dried orange peel

⅛   cup whole cloves

⅛   cup dried ginger

*To make cinnamon chips, crush whole cinnamon sticks with a hammer or other heavy object.

Grind all the ingredients in a spice grinder until powdered. Be sure to stop grinding intermittently to keep the herbs from overheating. Most of the flavor in herbs and spices comes from their volatile oils, which can be destroyed by excessive heat. Store in an airtight glass container away from heat and light.


Suggested Uses

Adds delicious flavor to cakes, muffins, cookies, and pies.

This spice blend can also be added to ground coffee before brewing to add a zesty taste.

For pumpkin pie, add 1½ teaspoons spice blend for a mild flavor, or up to 1 tablespoon for a stronger flavor.


Jill Wallace of Bittersweet Herb Farm (Charlemont, Massachusetts) developed this spicy seasoning for meat, poultry, and fish.

5     tablespoons paprika

2     tablespoons granulated garlic

2     tablespoons dried onion flakes

1½  teaspoons dried oregano

1½  teaspoons dried basil

1     tablespoon cayenne powder

1½  teaspoons ground white pepper

Mix all ingredients together. For a milder blend, decrease the amount of cayenne by half.


Suggested Uses

For grilling, dredge chicken, fish (swordfish, tuna, or salmon), or steak through the mix before placing it on the grill.

This mix also makes a spicy dip or sauce. Add to sour cream, mayonnaise or yogurt and serve with chips or cut-up vegetables.


On Sale
Jan 11, 1997
Page Count
32 pages

Editors of Storey Publishing

Editors of Storey Publishing

About the Author

Storey Publishing, located in North Adams, Massachusetts, specializes in books for all ages that promote creative hands-on living and teach the skills to enhance enjoyment of gardening, nature and outdoor activity, cooking and food preserving, crafts, self-care and conscious living, backyard homesteading, animal raising, and a sustainable lifestyle.

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