2 teaspoons chili powder
2 teaspoons paprika (Smoked piprika if I have it.)
2 teaspoon garlic powder
2 teaspoon onion powder
1/2 teaspoon sea salt (Lately I'm using Himalayan pink salt.)
1/4 teaspoon cumin (It's a strong spice. A little packs a punch. Just like salt, you can add more cumin, separately for certain dishes.)
1/2 teaspoon oregano
1/2 teaspoon = 6 turns of the black pepper mill
1/4 teaspoon cayenne pepper (the hottest of the peppers!)
1/2 teaspoon red pepper flakes
Stir togther with a folk, then store in a small Mason jar with a tight lid. Making spice mixes ahead of time saves time when cooking! And of course, you can always double, or triple the recipe if you run out rapidly.
Not only do spices make food tasty, they keep us healthy.
I love this handy-dandy spice blend chart from Women'sHealth on how to mix 9 common ones, including their version of taco mix. You can print and post the chart on your refrigerator, if you wish, or bookmark it here. Bon appétit!
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