Greek Spice Blend

The finished Greek Seasoning Blend in a clear glass jar.

Course: Condiments, Spice Blend

Cuisine: Greek, Mediterranean

Keyword: herb blend, spice blend

Prep Time: 10

Total Time: 10

Servings: tablespoons (1 serving portion)

Calories: 33kcal

Author: Marta Rivera

This Greek spice blend is a simple yet boldly flavored seasoning ready in less than 10 minutes. This economical recipe adds Mediterranean flavors to your proteins, veggies, starches, and sauces.

Makes 1 cup (100 grams) of spice blend.

Print Recipe

Equipment

mortar and pestle or coffee grinder
pint glass jar (for storage)

Ingredients

2 tablespoons (30 grams) kosher salt or less to taste
2 tablespoons (2 grams) dried oregano Greek preferably
1 1/2 tablespoons (15 grams) granulated garlic powder
1 1/2 tablespoons (12 grams) granulated onion powder
1 1/2 tablespoons (2 grams) dill weed
1 1/2 tablespoons (1 gram) parsley flakes
1 tablespoon (5 grams) crushed rosemary
1 tablespoon (3 grams) dried thyme leaves
1 tablespoon (2 grams) dried marjoram
1/2 tablespoon (3 grams) dried basil
2 teaspoons (3 grams) ground nutmeg
1 1/2 teaspoons (4 grams) dried lemon peel optional
1 1/2 teaspoons (3 grams) ground coriander
1 teaspoon (3 grams) black pepper
1 teaspoon (2 grams) dried fennel seeds
1/2 teaspoon ground cinnamon optional

Instructions

Grind Down the Kosher Salt and Fennel

Add the kosher salt and fennel to a mortar and pestle or a coffee grinder and grind them to a semi-fine powder.

Mix and Bottle the Greek Spice Blend

To a separate medium bowl, add the oregano, garlic powder, onion powder, dill weed, parsley flakes, rosemary, thyme, marjoram, basil, nutmeg, lemon peel, coriander, black pepper, fennel leaves, and ground cinnamon.
Use a small whisk to combine the spice blend together in the bowl.
Using a funnel, pour the spice blend into a glass storage jar.
Store your spice blend for up to 1 year.

How To Use Greek Spice Blend

Use 1 tablespoon (5 grams) of Greek spice blend to season 1 pound (454 grams) of meat or other proteins.
Use 1 teaspoon (1 gram) of Greek spice blend to add flavor to vegetables, starches, or grains like rice, couscous, or farro.

Notes

Swaps and Substitutions:

You can omit the parsley flakes, coriander, basil, lemon peel, and/or cinnamon.
Add 1 teaspoon (1 gram) crushed red pepper flakes, smoked paprika, hot paprika, dried orange peel, or sumac to add more spicy flavor to this Greek spice blend.

Tips and Techniques:

Since fennel seeds and kosher salt are coarse, grinding them makes them flow better in the spice blend. You can replace them with ground fennel and a finer grain of kosher salt reducing the salt to 1 1/2 tablespoons (25 grams).
Adding a food-safe silica gel pack to the jar with the spice blend prevents clumping during storage.
If you don't have/want silica packs, shake the crap out of the jar before measuring out the spice blend for your recipe.
Moisture causes the spices and herbs to swell up, releasing (and wasting) their fragrance and causing mold to grow in the jar.
Heat releases the natural oils from the spices and herbs making it taste less potent and fresh.
Avoid storing the spice blend in the fridge or freezer, which causes it to sweat when you bring it to room temperature.

Storage Instructions:

Keep the Greek spice blend in a glass jar with a tight-fitting lid in a spice cabinet or pantry, away from heat and moisture.
Avoid storing this Greek spice blend in the refrigerator or freezer.
The spice blend may be good for 18 months if you make it with newly opened herbs and spices.

Nutrition