Spicy Seasoning Mix

This homemade spicy seasoning mix gives you control over what goes into your spice blend. Five ingredients: chili powder, cumin, garlic powder, oregano, and red pepper flakes. No salt, no cornstarch fillers, no mystery anti-caking agents like you find in store-bought packets.

Chili powder leads the blend with earthy, mild heat. Cumin brings that smoky warmth that’s the backbone of any Tex-Mex seasoning. Garlic powder adds savory punch, oregano contributes a hint of herbal bitterness, and the crushed red pepper flakes turn up the heat.

This works anywhere you’d reach for a packet of taco seasoning: ground beef, chicken, roasted vegetables, beans, soups, or sprinkled on popcorn. Because there’s no salt included, you season to your own taste when cooking rather than being locked into whatever the manufacturer decided.

Kitchen Tips

• Store in an airtight container away from heat and light. Ground spices lose potency over time, so make small batches and use them within 3-4 months.
• Shake well before each use. The spices settle and separate by weight, so what you scoop from the top may be different from the bottom.
• Start with a tablespoon per pound of meat, then adjust to taste. You can always add more but can’t take it back.
• Toast the mix briefly in a dry pan before adding to a dish. Heat blooms the spice oils and deepens the flavor significantly.

Variations

• Smoky version: Add a teaspoon of smoked paprika for a deeper, campfire-like warmth.
• Milder blend: Cut the red pepper flakes in half or skip them entirely for family-friendly heat.
• Mexican oregano: If you can find Mexican oregano, use it instead of regular. It has a more citrusy, less minty flavor that pairs better with chili and cumin.