Homemade Spice Mix

If you grow herbs, buy fresh spices in bulk, or just love bold flavor, making your own spice blends in a dehydrator is a game-changer. Not only do you save money, but you get brighter flavor, zero fillers, and total control over ingredients.

This guide walks you through how to dehydrate fresh ingredients and turn them into custom spice mixes that stay fresh for months.

Why Make Your Own Spice Mixes?

Store-bought blends often contain anti-caking agents, excess salt, and stale spices. When you dehydrate and blend your own:

• Flavor is stronger and fresher

• You control sodium and additives

• You use up garden or bulk produce

• Blends last 6–12 months when stored properly

  
  

What You’ll Need

Equipment

• Dehydrator

• Knife or mandoline

• Cutting board

• Airtight jars

• Coffee grinder, spice grinder, or blender

Fresh Ingredients

• Garlic cloves

• Onions or shallots

• Fresh herbs (rosemary, thyme, basil, oregano, parsley)

• Peppers (jalapeño, chili, bell)

• Citrus zest (lemon, lime, orange)

  
  
  
  

Step 1: Prep Your Ingredients

Wash everything thoroughly.

Slice garlic, onions, and peppers thin and evenly so they dry at the same rate.

For herbs, remove thick stems and pat dry.

Step 2: Dehydrate

Set dehydrator to 125°F–135°F.

• Herbs: 2-4 hours

• Citrus Zest: 4-6 hours

• Garlic & Onions: 6-10 hours

• Peppers: 6-12 hours

Everything should snap or crumble when fully dry. Any softness means more time is needed.

Step 3: Grind Into Powder

Once completely cool, pulse in a spice grinder or blender until powdered.

Let the dust settle before opening the lid.

Step 4: Create Custom Blends

Here are some easy starter mixes:

Garden All-Purpose

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 1 tbsp thyme

• 1 tbsp parsley

• 1 tsp black pepper

Smoky BBQ

• 2 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp chili powder

• 1 tsp brown sugar

• ½ tsp cayenne

Lemon Herb

• 2 tbsp lemon zest powder

• 1 tbsp rosemary

• 1 tbsp thyme

• 1 tsp garlic powder

• ½ tsp salt

Storage Tips

• Store in airtight jars

• Keep away from light and heat

• Label with date

• Use within 6–12 months

Pro Tips

• Dehydrate extra when cooking and save for later

• Mix small batches so flavors stay bold

• Add salt only when cooking to control sodium