Spice Mixes

I will list my mostly used spice mixes and how to make them here, so I don’t need to explain them separately in each recipe. This is in-progress, I will be adding “recipes” here as I go along and need them in any meals I make.

  1. Anna’s Special Mix
  2. Pepper Mix
  3. Mango Curry Mix


Anna’s Special Mix


  • 1 tbsp Himalayan Sea Salt, fine
  • 1 tbsp Black Pepper, ground
  • 1½ tbsp garlic powder
  • ½ – 1 tbsp chili powder

This is much better if you use coarse salt, whole black peppers, garlic and chili flakes and use a pepper mill. This way they are all freshly ground each time you use it. But it works fine either way.

Pepper Mix


  • 1 tbsp Black Pepper
  • 1 tbsp Green Pepper
  • ½ tbsp Rosé Pepper
  • ½ tbsp White Pepper
  • 1 tbsp Allspice

This is especially better if you use whole peppers and allspice and just grind them from a pepper mill each time you need it. For maximum flavor, store in a jar whole, roast and then use a mortar and pestle to grind them just before use. The difference to pre-powdered ingredients is really something.

Mango Curry Mix


  • 1 bag (3 tbsp) ready-made curry mix from grocery store.
  • 2 tsp dried, powdered mango
  • 1 tsp turmeric
  • 1 tsp garlic
  • ½ tsp cayenne pepper
  • 1 tsp white pepper

Ready-made curry mix’s brand doesn’t really matter, as long as it is a generic “curry” mix. We’re just gonna spice it up (hah, puns) a bit. You’re welcome to use your own curry mix as I have done many times. It’s just easier this way and the taste isn’t *that* much different. A generic curry mix around here contains coriander, cumin, turmeric, cayenne, fennel seeds, black pepper, paprika, chili and salt.