Making your own homemade seasonings is a great way to avoid common allergens, various unwanted chemical additives, MSG, dyes, sugar, preservatives, and potentially other nasty ingredients leaving your foods as fresh tasting and delicious as possible without compromising nutrition. Also, you can make as large of quantity as needed or as small as quantity so your spices are always fresh and ready to go. Aim at mixing up a fresh batch each time you cook, or for convenience increase the recipe size to equal what you would typically use in a six-month to one-year time frame. Spices are best used within a year. If you find your spices are clumping, you can shake them to break them up, use a utensil to break the clumps, or use a few grains of rice inside your jar to absorb moisture and prevent clumping without additives.
- 1 tablespoon chili powder
- ½ teaspoon…
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