Spice Blends You Can Make Yourself

Spice blends add delicious flavor to many of your favorite foods, but instead of paying top dollar for spice mixtures, it’s easy to make your own. You can save money by mixing your own DIY spice mixes from bulk spices. For commercial kitchens that use large quantities of spice blends, blending your own seasonings from whole or ground spices is an economical option. Check out the recipes below for popular spice blends.

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Spice Mix Materials

To make your own copycat spice blends, first collect the following materials:

Add the spices to a mixing bowl and stir together to blend. Once the spices are evenly distributed, use the funnel to pour the seasoning mixture into a clean spice jar. Add a label with the spice blend name and the bottling date.

Spice Blend Recipes

Use the ratios listed below to create spice combinations that mimic your favorite seasoning blends:

1. Everything Bagel Seasoning

Everything Bagel Seasoning

Everything Bagel seasoning is the spice mix that makes Everything Bagels taste so good. Did you know you can use Everything Bagel seasoning on other foods? Try adding this crunchy, savory spice blend to hummus, scrambled eggs, or avocado toast. Blend the spices below to yield 1 cup of Everything Bagel seasoning mix.

  • 1/4 cup poppy seeds
  • 1/4 cup white sesame seeds
  • 3 Tbsp. dried onion flakes
  • 3 Tbsp. dried garlic flakes
  • 2 Tbsp. kosher salt

2. Pumpkin Pie Spice

Pumpkin Spice

Pumpkin pie spice gives the Pumpkin Spice latte its iconic flavor. Before the infamous coffee drink became a household name, pumpkin spice seasoning was most commonly used to flavor pumpkin pie filling. This blend of cinnamon and warming spices also makes a great addition to baked sweet potatoes or yams, cupcakes, or even ice cream! Blend the spices below to yield almost 1 cup of pumpkin pie spice.

  • 1/2 cup cinnamon
  • 6 tsp. ginger
  • 6 tsp. nutmeg
  • 6 tsp. allspice
  • 2 tsp. ground cloves

3. Chai Spice

wooden spoon with a scoop of chai spice

This blend of spices is used to make the delicious tea drink called masala chai. Not just for tea though, the possibilities are endless with this aromatic spice blend. Add chai spices to coffee, baked goods, and desserts for a burst of fragrant, peppery warmth. Chai spice mix has become a favorite flavor of fall enthusiasts who've had enough of pumpkin-flavored everything. Mix this combination of spices to yield about 1 cup of chai spice.

  • 6 Tbsp. cinnamon
  • 4 Tbsp. ginger
  • 4 Tbsp. ground cardamom
  • 3 tsp. ground cloves
  • 2 tsp. black pepper
  • 2 tsp. nutmeg

4. Seafood Seasoning

metal measuring cup with a scoop of orange colored spices

This crab seasoning mix is a good substitute for the popular spice blend called Old Bay seasoning. Many consider this seafood seasoning to be a requirement when preparing fresh seafood like steamed hardshell crabs. You can also add the salty, smokey spice mixture to french fries, baked potatoes, and corn on the cob. Try it as a spice rub on meats or make your own spicey compound butter. Blend the spices below to yield about 3/4 cup of crab seasoning.

  • 6 Tbsp. paprika
  • 3 Tbsp. celery salt
  • 3 tsp. celery seed
  • 3 tsp. dry mustard
  • 1 1/4 tsp. black pepper
  • 3/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 3 pinches cayenne

5. Italian Seasoning

Italian Seasoning

Italian seasoning is a versatile spice blend that's used in a lot of recipes, so making your own bulk Italian spice mix can help you save on food cost. Dried herbs like basil, oregano, and marjoram are commonly used together in Italian-inspired dishes, which means an Italian spice blend will also save you time. Instead of reaching for each herb and measuring them separately, make your DIY Italian seasoning blend ahead of time and get all the savory, herbaceous flavors from one jar. Mix the dried herbs below to yield 1 cup of Italian seasoning.

  • 4 Tbsp. basil
  • 4 Tbsp. oregano
  • 4 Tbsp. marjoram
  • 4 Tbsp. parsley
  • 2 tsp. rosemary
  • 2 tsp. sage
  • 2 tsp. thyme

6. Adobo Seasoning

adobo seasoning

Adobo seasoning is a popular spice blend used in Caribbean and Latin American cooking. It’s most commonly used as a dry rub for meats, so it’s no surprise the word adobo originated from the Spanish term “to marinate.” There’s a lot of variation between adobo spice recipes and commercial brand formulas, but the basic recipe for adobo spice blend includes just garlic powder, salt, black pepper, and oregano. Other spices like paprika, cumin, or chili powder can be added per the cook’s preferences. Mix the seasonings below and pulse them in a spice grinder for a fine consistency. Yields about 3/4 cup of adobo spice.

  • 6 Tbsp. garlic powder
  • 4 1/2 Tbsp. kosher salt
  • 4 tsp. black pepper
  • 2 tsp. oregano
  • 3/4 tsp. turmeric

7. Taco Seasoning

taco seasoning

Taco seasoning is a blend that gets used up quickly, especially if you serve Mexican-inspired dishes like tacos and burritos. Save yourself some time by blending a large batch of taco seasoning so it's ready whenever you need it. Many commercial brands of taco seasoning also contain thickeners, gluten, or high amounts of sodium, so preparing your own spice mix gives you total control over the ingredients. Blend the spices below to yield 1 cup of taco seasoning.

  • 10 Tbsp. chili powder
  • 3 Tbsp. cumin
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. smoked paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. oregano
  • 1 tsp. chipotle chili powder (optional)

8. Chili Seasoning

Chili Seasoning

Sometimes chili powder is confused with chili seasoning, so make sure to read your recipes carefully. The difference between the two is that chili seasoning is a blend of several spices, and chili powder is a single spice made from dried, ground chili peppers. Chili seasoning is widely available, but making your own bulk spice blend allows you to control the ingredients and the heat level. Mix the spices below and pulse in a spice grinder for a fine consistency. Yields about 3/4 cup of chili seasoning.

  • 1/2 cup chili powder
  • 2 Tbsp. cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. kosher salt
  • 2 tsp. black pepper
  • 2 tsp. minced onion

9. Chinese 5 Spice Blend

Chinese 5 Spice Blend

Chinese 5 spice is an global seasoning blend that contains the 5 flavors of Chinese cuisine: sweet, salty, bitter, sour, and spicy. The most unique ingredient in the spice blend is the Sichuan peppercorn, which creates a tingling or numbing sensation in the mouth. For the freshest spice blend, use whole spices and grind them just before blending. Use the ratios below to yield 1 cup of Chinese 5 spice powder.

  • 8 tsp. ground cinnamon
  • 8 tsp. ground cloves
  • 8 tsp. fennel, toasted then ground
  • 8 tsp. ground star anise
  • 8 tsp. Sichuan peppercorns, toasted then ground

10. Curry Powder Blend

Curry Powder Blend

Curry powder is a spice blend that was essentially created as an homage to Indian cooking. The individual spices used in the blend are common in Indian cooking, but the seasoning mix itself was created by the British. Authentic Indian dishes don't call for curry powder, but that doesn't mean you can't use this aromatic seasoning blend to spice up other types of dishes. Curry powder can be used in sauces, on vegetables, and in tofu scrambles. Blend the ingredients below to yield 1 cup of curry powder spice.

  • 6 Tbsp. ground coriander
  • 1 1/2 Tbsp. turmeric
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 Tbsp. paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground ginger

11. Ranch Seasoning

spoonful of Dried Dill

Make your own ranch salad dressings and dips from this ranch seasoning blend. A zesty customer favorite, ranch spice blend can be sprinkled on popcorn, french fries, or baked potatoes. Use it as a spice rub on chicken breasts or add it to pasta salad. With so many uses, it makes sense to mix a large batch of your own Ranch seasoning to keep on hand. Blend these savory spices to yield 1 cup of Ranch powder.

  • 2 Tbsp. parsley
  • 2 tsp. dried dill
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried minced onion
  • 1 tsp. black pepper
  • 1 tsp. fine salt

12. Pickling Spice Blend

Pickling Spice Blend

Not to be confused with pickling or canning salt, pickling spices are a blend of whole and ground spices that add flavor to pickled foods. You can use also use pickling spices to cook meats like corned beef or to create flavorful brining liquids. Unlike the other spice blends on this list, pickle spices are mostly whole instead of ground. Wrap the spice mixture in a piece of cheesecloth and tie it off before adding it to your dishes. Simply remove the wrapped spices at the end of the cooking process. Mix the spices below to yield about 3/4 cup of pickling spice.

  • 6 Tbsp. mustard seeds
  • 2 Tbsp. whole allspice
  • 6 tsp. coriander seed
  • 6 whole cloves
  • 3 tsp. ground ginger
  • 2 tsp. red pepper flakes
  • 3 bay leaves, crumbled
  • 3 cinnamon sticks, crumbled

Use our ratios as a guideline to create popular spice blends, but make your own adjustments based on taste. Mixing your seasoning mixtures in large batches will help to save you time and money.

Posted in: Kitchen & Cooking Tips|By Michale LeRoy
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  • Do Spices Go Bad?

    In the great debate between fresh vs dried herbs and ground vs whole spices, one aspect that most people forget about is shelf life. Is that 5-year-old bottle of paprika in your cabinet still good or is it time to toss it? In this blog we’ll address the question of spice expiration dates and when it's time to replace them. Shop All Herbs and Spices Use these links to learn more about the shelf life of your spices: Shelf Life of Spices How Long Do Spices Last? How to Make Your Spices Last How Do You Know If Spices Are Still Good? What to Do with Old Spices Do Spices Expire? Yes and no. Spices do not expire in a way that would make you sick to consume them, however they do expire in the sense that they lose their flavor potency as they pass their peak freshness. Spices are considered to be a shelf-stable product and do not have a true expiration date, instead you will typically find a best-by date on the packaging of store-bought spices that you can use as a reference for their disposal. This is important to keep in mind as you prepare for your health inspection as a health inspector may dock points from your facility if your spices are too far past their best-by date. If you season your dishes with spices that are several years old, you may not achieve the flavor you were looking for. The reason for this flavor change is because once a spice is exposed to oxygen it begins to oxidize and break down. The natural essential oils escape and this weakens the flavor strength, aroma, and color over time. Ground spices will oxidize more quickly than whole spices due to their increased surface area. Shelf Life of Spices Each spice type has a different shelf life, and that can be impacted by how they are stored and if they are ground or whole. Here are some general rules about the shelf life of spices: Ground spices are at their freshest within the first 3 months of being bottled Whole spices are at their freshest within the first 10 months of being bottled Ground spices retain most of their flavor for 2-3 years Whole spices retain most of their flavor for 3-4 years Spice blends retain most of their flavor for 2 years Dried leafy herbs retain most of their flavor for 1-3 years Seeds retain most of their flavor for 4 years Fresh spices retain most of their flavor for 1 week Salt is the only seasoning to retain its peak flavor indefinitely How Long Do Spices Last? Different spices within a vast culinary spice library will deteriorate at different rates due to their natural composition. Below we have a shelf life list of some of the more common seasonings that you may find in your spice cabinet. Allspice: 2-3 years (ground or dried) Basil: 5-7 days (fresh), 2-3 years (ground or dried) Bay leaves: 5-7 days (fresh), 2-3 years (ground or dried) Black pepper: 2-3 years (ground), 5-6 years (whole) Cayenne pepper: 2-3 years (ground), refrigerate for maximum freshness Chili powder: 2-3 years (ground) Cinnamon: 2-3 years (ground), 4-5 years (whole) Cloves: 5-7 days (fresh), 2-3 years (ground or dried), 4-5 years (whole) Cream of Tartar: 2-3 years (ground or dried) Cumin: 2-3 years (ground) Garlic: 4-6 months (fresh), 2-3 years (ground or dried) Nutmeg: 2-3 years (ground or dried) Onion powder: 2-3 years (ground or dried) Oregano: 5-7 days (fresh), 2-3 years (ground or dried) Paprika: 2-3 years (ground), refrigerate for maximum freshness Poppy seeds: 2-3 years (ground, whole, or dried) Rosemary: 1-2 weeks (fresh- refrigerated), 2-3 years (ground), 3-5 years (whole) Sage: 1-2 weeks (fresh- refrigerated), 1-3 years (dried), 3-4 years (ground) Salt: indefinite Thyme: 1-2 weeks (fresh- refrigerated), 2-3 years (ground), 3-5 years (whole) Turmeric: 2-3 years (ground) How to Make Your Spices Last There are a few steps that you can take to ensure the longevity of your spices, from purchase to storage and usage. Buying Spices Correctly In order to maintain a cabinet of fresh and potent spices, it is advised to purchase the spices that you need in moderate quantities that properly correlate to your spice usage and recipes. Purchasing a pre-made kit of spices may seem like a great way to stock up quickly, but this can result in seasonings sitting in your pantry unused and fading in flavor. Additionally, it is advised to shop for your spices and seasonings at well-frequented stores. This typically means that the location has a quicker shelf turnover rate, providing you with the freshest spices available. When possible, purchase whole spices and grind then yourself, rather than purchasing pre-ground spices that will lose their flavor more quickly. Practicing Proper Spice Storage Storing your spices properly can help ensure a more potent flavor throughout their life span. Here are some tips to guide you in the best way to store spices: Store spices in airtight containers Label the spice container with the date that you purchased it by using tape or labeling stickers Fully seal your spice canisters after each use Store your spices in a dark and dry environment Seasoning should be stored in an area with cool and consistent temperature Red pepper spices like chili powder, paprika, and red pepper flakes can be stored in the refrigerator (do not store in the freezer), all other spices should be stored in a pantry Fresh herbs can be washed, chopped, and placed in an ice cube tray with water or broth to be frozen and used at a later date Since air, heat, and moisture all impact spice longevity, seasonings should be stored away from the oven. Avoid keeping your seasonings on the ledge above the stove. Using Spices Correctly To achieve the most potent flavor from your spices, purchase whole spices whenever possible and only grind them right before you plan to use them. When it comes to purchasing exotic spices that may be more rare and expensive, only by as much as you need instead of buying in bulk. Keep moisture from getting into your spice bottles by measuring them out into a spoon or measuring cup away from the stove. It is a common practice to shake ground spices directly into a pot or pan of cooking food, however, this can lead to steam getting into the openings of your spice bottle and clumps forming. The moisture in turn will break down the flavor of your seasoning. How Do You Know If Spices Are Still Good? You can check the freshness of your seasonings with a few simple tests. Color Test - Spices can vary in color between batches but your spices may fade in color over time. If the colors are much duller than when you purchased it, this can be a good indication that the flavor has faded as well. Sniff Test - The strength of a spice’s fragrance typically directly correlates to its potency. Rub a bit of seasoning in your hand to activate the essential oils. If the aroma is weak, this can mean that their essential oils have evaporated, impacting their flavor. Taste Test - Taste a small amount of seasoning in question before adding it to your dish to avoid serving a bland meal. What to Do With Old Spices If your spices are on the tail end of their life span, there are a few tricks you can try to salvage or repurpose them before disposing of them entirely. Fry your spices before cooking. You can boost the flavor and aroma of your spices by lightly frying them immediately before use. Heat oil in a pan and add your desired spices, stirring the whole time. Once the aroma improves, add the spices directly into your meal. Toast your seasonings in a skillet. 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  • A Guide to Allspice: What Is It and How to Use It

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It is particularly popular in Caribbean and Latin American cooking, where it plays a key role in dishes such as jerk chicken and mole sauce. In Middle Eastern cuisine, allspice is a common ingredient in spice blends like baharat and ras el hanout, which are used to season meats, rice, and stews. It’s also a common ingredient in baked goods like gingerbread and spice cakes. What Does Allspice Taste Like? The dominant flavor in allspice is reminiscent of cloves, with hints of cinnamon and nutmeg. It has a slightly sweet and peppery undertone, adding depth and complexity to dishes. Allspice imparts a cozy and comforting element to desserts and enhances the richness of savory recipes. What Is Allspice Used For? Allspice is used in both cooking and baking applications. While it may not be a regularly reached-for ingredient, it can significantly elevate the flavors of your dishes. We’ve listed some of the many ways allspice can be used below: Slow Cooking Meats: Allspice is commonly used in slow-cooked dishes like stews, roasts, and braises. Its warm and slightly sweet flavor complements the rich and savory taste of meats, enhancing the overall depth of flavor. Pickling: Allspice berries are a popular ingredient in pickling recipes. Its warming flavor complements the tanginess of pickled vegetables and fruits. Baking: When it comes to baking, allspice is a secret ingredient that can add warmth and spice to your sweet treats. It is a common addition to gingerbread, fruitcakes, and pumpkin pies. It pairs well with other warming flavors, making it a great ingredient for holiday bakes. Mulled Drinks: During the colder months, allspice is often used in mulled drinks to create a cozy and comforting experience. Whether you're making mulled wine, cider, or even hot chocolate, a dash of allspice can infuse your beverages with a delightful blend of warm and spicy flavors. Spice Blends: Allspice is a key component of classic spice mixes like Jamaican jerk seasoning, garam masala, and pumpkin spice. These spice blends are used in a variety of dishes, from grilled meats and curries to baked goods. Whole vs Ground Allspice When it comes to spices, allspice is a versatile ingredient that can elevate the flavor profile of a wide range of dishes. A general rule of thumb is to use whole allspice when cooking with liquids and ground allspice when baking. Both options have their advantages and can be used in different scenarios, so let's take a closer look at when to use each one. When to Use Whole Allspice: Below are some culinary applications that are better suited for using whole allspice: Infusing Flavors: Whole allspice berries are often used in pickling, brining, and mulling applications. Their intact form allows them to slowly release their flavors, infusing a dish with a warm, aromatic taste. If you're making a savory marinade for meats or a spiced syrup for cocktails, whole allspice berries are the way to go. Long Cooking Times: Whole allspice berries are perfect for dishes that require long cooking times, such as stews, soups, and slow-cooked meats. They can withstand extended periods of heat without losing their flavor, ensuring that the essence of allspice is evenly distributed throughout the dish. Fresh Ground Allspice: One of the key benefits of using whole allspice is the ability to grind it into fresh ground allspice. When you grind the berries yourself, you ensure that you have the freshest and most potent allspice flavor possible. When to Use Ground Allspice: Here are a few culinary uses that are more suitable for utilizing ground allspice: Baking: Ground allspice is a staple in many baking recipes, such as gingerbread, pumpkin pie, and spice cakes. Its fine texture blends seamlessly with other dry ingredients, ensuring an even distribution of flavor throughout the batter. So, if you're whipping up some delectable desserts or baking a batch of spiced cookies, ground allspice is your go-to option. Quick Cooking: Ground allspice is a convenient option for dishes that require shorter cooking times. Its powdered form allows it to release its flavors quickly, making it ideal for adding a burst of allspice goodness to stir-fries, sauces, and dressings. Dry Rubs and Seasonings: If you're looking to create a well-balanced dry rub or seasoning blend for your meats, ground allspice is a key ingredient. Its concentrated flavor profile adds depth and warmth to your spice mixes, enhancing the taste of grilled or roasted dishes. Allspice Substitute Allspice can bring a unique richness to many recipes, making it a great ingredient to have on hand. But if you find yourself without allspice in your panty, you can create a substitute spice blend that closely mimics its flavor by combining ground cinnamon, ground clove, and ground nutmeg. Allspice Recipe This recipe yields one teaspoon of seasoning, which can be used to substitute one teaspoon of ground allspice in your dishes. Ingredients: 1/2 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon nutmeg Directions: Add ingredients to bowl and mix. Use according to recipes. Allspice is a versatile spice that adds a unique flavor and aroma to foods. Its presence in Caribbean, Hispanic, and Middle Eastern dishes, highlights its global appeal and ability to enhance a wide range of flavors. Whether you're looking to spice up your savory dishes, add a touch of warmth to your holiday treats, or different cultural spice blends, allspice is a must-have ingredient in your kitchen.

  • Types of Cinnamon

    Cinnamon is often seen as a simple spice with a single flavor profile commonly associated with fall flavors. However, in reality, various types of cinnamon have been cultivated for hundreds of years, each offering distinct flavor complexities, origins, and unique attributes that make them perfect for specific dishes. Keep reading to learn about various cinnamon types and their history, uses, and features. Shop All Cinnamon Where Does Cinnamon Come From? Cinnamon comes from the inner bark of various evergreen trees in the Cinnamomum genus. Hundreds of trees are in the Cinnamomum genus, but only a few are responsible for cinnamon production. Cinnamon is grown on plantations in Asia, the West Indies, and South America. Some countries include Sri Lanka, India, Bangladesh, Myanmar, China, Vietnam, and Indonesia. How Does Cinnamon Grow? Cinnamon originally grows as the inner bark of an evergreen tree. It takes these trees at least two years to grow before their cinnamon is ready for a sustainable and responsible harvest. How Is Cinnamon Harvested? When the time comes to harvest cinnamon, the outside of the tree's bark is peeled off and scraped, exposing the inner bark. The larger pieces cut off from the inner bark will be turned into cinnamon powder, while the narrower pieces will be sun-dried and cured into cinnamon sticks. Cinnamon Types Below, we go over four different types of cinnamon and their unique characteristics: 1. Ceylon Cinnamon Ceylon cinnamon, also known as “true cinnamon” referencing its Latin tree name Cinnamomum verum, is the most preferred cinnamon commonly found in the kitchens of Mexico and Europe. Ceylon cinnamon has a light brown hue made of multiple thin, delicate layers of the inner tree bark. This type of cinnamon is more expensive since it is harvested in a crafted process, specifically during the early rainy season in Sri Lanka when the cinnamon’s aromatics are most concentrated. Ceylon cinnamon has a low volatile oil level, so use it right after it's ground to maximize potential flavor. With 10 varieties, Ceylon cinnamon makes dishes vary in sharpness, sweetness, and spiciness. What Does Ceylon Cinnamon Taste Like? Subtle, floral, fruity, and slightly bitter. Ceylon Cinnamon Uses: Best in milk-based recipes such as custards, creams, Mexican hot chocolate, and Horchata. It also works well with jams, fruit butter, European and Latin American cuisines, and Middle Eastern tomato sauce. Where to Buy Ceylon Cinnamon: Offered at some grocery stores, spice shops, or specialty online retailers. Ceylon Cinnamon Origin: Sri Lanka, a South Asian island previously known as “Ceylon” Other Names for Ceylon Cinnamon: True Cinnamon and Mexican Cinnamon. 2. Saigon Cinnamon Saigon cinnamon is a type of Cassia cinnamon grown and harvested in the central mountain forests of Vietnam and comes from the Cinnamomum loureiroi tree. Saigon cinnamon is harvested in the same way as Korintje cinnamon, but Saigon cinnamon has a higher essential oil content. This quality makes its unique flavors more pronounced than Korintje’s. What Does Saigon Cinnamon Taste Like? Robust, spicy, sharp, rich, and sweet. Saigon Cinnamon Uses: Cinnamon-forward recipes like cinnamon rolls, coffee cake, pumpkin pie spice mix, snickerdoodles, and different types of donuts. Where to Buy Saigon Cinnamon: Chain department stores, grocery stores, spice shops, and online retailers. Saigon Cinnamon Origin: Vietnam 3. Cassia Cinnamon Cassia cinnamon is the most commonly used cinnamon in North America. Cassia cinnamon, or Chinese cinnamon, comes from the Cinnamomum cassia tree. It has a dark brown hue and is made of a singular thick, hard layer from the base of its tree, carved off with a knife and laid to sun-dry. Cassia cinnamon is much less expensive than Ceylon cinnamon because its harvesting process is much simpler. What Does Cassia Cinnamon Taste Like? Sweet, warm, hints of spice, and smooth. Cassia Cinnamon Uses: Baking and cooking with blended flavors, muffins, fall and winter pies, bread pudding, quick bread, granola, scones, Chinese five-spice blend, and other Chinese dishes. Where to Buy Cassia Cinnamon: Grocery stores, spice shops, and online retailers. Cassia Cinnamon Origin: China 4. Korintje Cinnamon Korintje cinnamon is a type of Cassia cinnamon grown and harvested in Indonesia and comes from the Cinnamomum burmannii tree. Korintje cinnamon is harvested in the same way as Cassia and Saigon cinnamon. What Does Korintje Cinnamon Taste Like? Woody, sweet, smooth, with hints of clove and pepper. Korintje Cinnamon Uses: Holiday baking or holiday cocktails, pickled foods like chutney, steamed in large pots of rice, or Indonesian curries and other types of curries. Where to Buy Korintje Cinnamon: Online suppliers, specialty spice shops, and chain department stores. Korintje Cinnamon Origin: Indonesia Cassia vs Ceylon Cinnamon Cassia and Ceylon cinnamon have different tastes, textures, and bark colors. Cassia cinnamon has a strong flavor and texture with a dark brown color. Ceylon cinnamon is softer and more refined in flavor and texture with a light brown hue. These differences are due to how the cinnamons are grown and harvested. Due to Ceylon's tedious growing and harvesting process, it has an exponentially higher price point than Cassia. How to Use Cinnamon Sticks There are three different ways you can use cinnamon sticks: Keep Them Whole: Use whole cinnamon sticks for steeping into soups, sauces, broths, milk, and making mulled wine. You can also keep them intact to steam into rice or in a slow cooker that breaks down meat to impart a soft cinnamon flavor that will build up the richness of your dish. Whole cinnamon sticks are ideal for decorating fall and winter cakes and other baked goods. Make Freshly Ground Cinnamon: If you want the freshest-tasting cinnamon possible, purchase whole sticks of cinnamon and grind them down into a cinnamon powder. Crack Into Smaller Pieces: Breaking your cinnamon sticks into smaller pieces allows you to steep these broken quills into teas and other hot beverages. How to Grind Cinnamon Sticks Use an electric spice grinder or a mortar and pestle to grind cinnamon into a fine powder to achieve the freshest flavor. If you only plan to use a small portion of the cinnamon stick at a time, you can swipe the cinnamon stick back and forth on a handheld grater. How Much Cinnamon Is in a Stick? One cinnamon stick yields one teaspoon of ground cinnamon. Cinnamon Sticks vs Ground Ground cinnamon is desiccated (or dried) from big pieces of cinnamon. It does not have as much potency as cinnamon sticks because the ground cinnamon loses its potency during desiccation. Though cinnamon sticks can be more expensive than ground cinnamon, they pack in a ton of extra flavor. How Long Does Cinnamon Last? Storing ground cinnamon properly in an airtight container allows it to last for two to three years. Although, it is best to try and use ground cinnamon within six months. Cinnamon sticks can last around four to five years when stored properly in an airtight container. Despite what many people believe, spices can go bad, especially with improper storage conditions. To the inexperienced observer, a single variety of shaved and preserved tree bark may appear mundane. However, this unassuming ingredient has the power to enhance your dish with a completely different flavor profile. The diverse range of cinnamon varieties cultivated worldwide possess distinct flavors, making this seemingly ordinary spice capable of delivering a truly unique culinary experience.

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