Spice blends worth buying

A barbecue-style rub balances sugar, salt and heat so it browns as it cooks. Vesta Kitchen's Sugar and Spice proprietary blend ($10.00, 2.5 oz) is the house rub of a maker that started as a barbecue and catering business with a tent and a smoker in 2018. The label lists brown sugar, onion powder, cumin, kosher salt, black pepper, paprika, chili powder, garlic powder and cayenne.

Vesta suggests it for pork, chicken and grilled vegetables, for blackening fish for tacos, or stirred into guacamole. Because brown sugar comes first on the label, it can scorch over very high heat, so watch it on a hot grill. The jar says Gluten Free and Vegan.

Wikipedia lists chili powder first among the blends traditionally sold pre-made by grocers. Most versions combine ground dried chiles with other spices such as cumin and garlic, and recipes vary, so check the label for salt and heat.

Use it for chili and taco meat. If you like more smoke, add a pinch of smoked paprika or chipotle rather than buying a second jar.

One dried herb mix covers most savory cooking. Wikipedia describes Italian seasoning as a blend of oregano, thyme, basil, parsley and sage, and herbes de Provence as thyme, marjoram, rosemary, basil and bay leaf, sometimes with lavender.

Italian seasoning suits tomato sauce and pizza. Herbes de Provence leans toward roast chicken and potatoes. Buy small jars: Iowa State Extension's shelf-life chart gives whole spices longer than ground or dried ones.

Pumpkin pie spice is the baking blend most people reach for in November. Wikipedia lists it as a North American blend of cinnamon, clove, ginger, nutmeg and allspice, and notes that grocers sometimes sell baking blends like it pre-made.

Pie is only the start. Stir a pinch into oatmeal, or into coffee grounds before you brew. It is also one of the easiest spice mixes to make at home, since every ingredient is already common in a pantry.

Chai masala is the spice mix that turns black tea, milk and sugar into masala chai. Wikipedia says the spices most often used are cardamom, ginger and cinnamon, with cloves, star anise, black peppercorns and others also common, though recipes vary by region.

Popping Mustard Seeds' Chai Masala ($10.00) comes in a 1.76 oz pouch, and its page calls it multi-use, all natural and ground for easy infusion or mixing. Simmer a pinch with the tea, or stir some into a spice cake or cookie dough.

Popping Mustard Seeds also lists an organic chai jar on LocalCart, sold as Chai Masala Organic ($12.00). Its page uses the same short description as the regular blend and shows no photo, so it does not show the packaging or the label. Ask the maker before you order if those details matter.

If you shop for organic spices, know what the word means. USDA's National Organic Program says a product labeled organic must contain at least 95% organic ingredients, excluding salt and water, and in most cases must be certified by a USDA-accredited agent. Producers who sell less than $5,000 of organic products a year are exempt from certification but still have to follow the rules and cannot use the USDA seal. The USDA organic labeling rules list every category.

Furikake seasoning is a dry Japanese condiment sprinkled on cooked rice. Wikipedia says it typically mixes dried fish or egg, sesame seeds, seaweed flakes, sugar and salt, and often includes bonito. Vesta's Brand New Funk furikake blend ($10.00, 2.5 oz) lists bonito flakes, sesame, nori, almond, fermented chile powder and salt.

Use it on rice bowls and fried eggs, or shake it over buttered popcorn. Note the bonito (a fish) and almond (a tree nut) before you share it, so it does not suit vegetarian or nut-free plates.

Chinese five-spice powder is a short list with a big effect. Wikipedia describes it as cassia (Chinese cinnamon), star anise and cloves, plus two more spices, usually fennel seeds and Szechuan peppercorns.

Rub it on pork belly or duck before roasting, or add a pinch to a stir-fry sauce. A little goes far, so start with a quarter teaspoon and taste.