Homemade Spice Recipes

Spices in spoons

lynda-y Allergies, Recipes , , , , , , , , , , ,

Being allergic to the citric acid that they put in almost everything makes it difficult to find food to eat sometimes. So I have just come to the conclusion that I have to prepare more and more for myself, this includes spices I used to cook my home cooked meals. Nowadays they put citric acid in just about everything and say it is OK. Well for people like me and probably a lot of others it really isn’t. It is made with mold spores and while they try to reduce the amount, it is still in there. I do notice a difference when I eliminate it from my foods. It is everywhere, canned foods, spices, even soft drinks and pre-made tea drinks and treats. Not much is safe from this stuff. I do have more written about it on my other post Welcome to my World of Allergies.


There is so much that gets put into our food and the food administration only has to label it if it is a “certain” amount, or they put it in a general category like with natural and artificial flavors, that is all they have to say, they can put one or the other on there or both if they want, but what they don’t tell you is WHAT the flavor is from. Natural and artificial can be just that man-made or natural, but it can be from an actual source that you don’t get to know about. How do you find out?? You eat it and figure it out whether you should have it or you think it came from something else and don’t worry about it. The natural stuff is made with anything edible like plant or animal. Artificial stuff is made with anything inedible like petroleum, yeah that kind of freaked me out when I first saw it also, but they say that artificial is actually better for you and cheaper to produce. They are also potentially safer because they have been rigorously tested and used.

This comes directly from the FDA website and tells about Citric Acid.

  • Aspergillus Niger – MISC, REG, For Fermentation Production of Citric Acid – 173.280
  • Candida lipolytica – ENZ, REG, Fermentation organism for production of citric acid – 173.165
  • Candida guilliermondii – ENZ, REG, Complete absence – Fermentation production of citric acid – 173.160
  • Citric acid – SEQ/B&N, GRAS/FS – 182.1033, 182.6033 -GMP, Part 169, Dressings; Part 133, Part 146 Canned Fruit Juices; Cheese; Part 166, Oleomargarine; FEED, GRAS, GMP, Part 582.1033 – Animal feeds; REG – 172.755, 173.165
  • Octyl alcohol, synthetic – MISC, REG, GMP, See Fatty alcohols, synthetic – 172.864; SOLV, REG, extraction process for citric acid – 172.280
  • Petroleum hydrocarbons (Synthetic isoparaffinic) MISC, REG, GMP, As ctg on shell eggs – 172.882; In froth-flotation cleaning of vegs – do; As a float on fermentation fluid as in mfr of vinegar, wine & pickle brine – do; As a comp of ctg of fruits & vegs – 172.882; AF, REG, Comp of defoaming agent in yeast & beet sugar – 173.340; SOLV, REG, GMP (< 0.47 ppm of citric acid) comp solv for extraction of citric acid from Aspergillus niger fermentation;
  • Petroleum hydrocarbons, odorless, light – AF, REG, GMP, As defoamer in processing beet sugar & yeast -172.884, 173.340; MISC, REG, < 1.0 ppm – In modified hop extract of beer – 172.560; MISC, REG, GMP, As a float on fermentation fluids in mfr of vinegar & wine; In froth-floatation cleaning of vegs; As ctg on shell eggs – 172.884; In pest formulations – 172.884, 573.740

So we have mold to make it. Candida which are types of yeast to ferment it. Fatty acids for extraction, Citric acid from fruits, CHEESE and margarine. Petroleum hydrocarbons as in the crude oil for cars and such. For me this is death if I get too much and fortunately I am not one that would literally die if I ate this stuff, but I would be extremely ill to the point I may think or hope I was. Why is there cheese in it?? I don’t have a clue, NOT healthy at all as far as I am concerned, I am just glad that it is usually at the bottom of the ingredients list and doesn’t contain much. As you can tell, I don’t eat out at all anymore. There is just too much of a risk for me. People say they are fat, or their stomachs hurt, they can’t get rid of the mid section that is just flabby some days and just fat some others, they have gas and bloating, upset tummies or indigestion, diarrhea or constipation, well, this could be a big part of WHY you have those feelings. Next time you are shopping, look at your labels, I bet most of the stuff you originally pick up has Citric Acid or Natural and/or Artificial Flavors listed and probably yeast also which will give you all these symptoms.

So this post is going to be on the different types of homemade spices, I have no clue where my potato wedge spice is at the moment and that makes me sad, I love that stuff, but as soon as I find it I will be posting it and many more recipes.

So here to start off the list is going to be for treats.


Apple Pie Spice

4 tsp Cinnamon

2 tsp Nutmeg

1 tsp All Spice


Mix well, store in an airtight container and store in the cupboard. To use I just add up the spices in the recipe and add this instead.

Pumpkin Pie Spice

4 tsp Cinnamo

2 tsp Ginger

1 tsp Nutmeg

1 tsp All Spice

Mix well, store in an airtight container and store in the cupboard. To use I just add up the spices in the recipe and add this instead.


All Spice

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Mix well, store in an airtight container and store in the cupboard.



Poultry Seasoning

2 TBSP Marjoram

2 TBSP Savory

2 TBSP Parsley

1 TBSP Sage

1 ½ TBSP Thyme

1 Pinch Rosemary

1 Pinch Onion Powder

Mix well, store in an airtight container and store in the cupboard


Italian Seasoning

bowls with spices in them

2 TBSP Basil

2 TBSP marjoram

2 TBSP Oregano

2 TBSP Rosemary

2 TBSP Thyme

Mix well, store in an airtight container and store in the cupboard


Veggie Powder

4 TBSP Celery

4 TBSP Parsley

6 tsp Garlic Powder

6 tsp Salt

6 tsp Savory

2 tsp Thyme

1 tsp Pepper

1 tsp Turmeric

1 tsp Sage

1 tsp Marjoram

Mix well, store in an airtight container and store in the cupboard


Taco Seasoning (Hotter Version)

½ tsp Black Pepper

1 TBSP Corn Starch

2 tsp Onion Flakes

¾ tsp Salt

1 TBSP Garlic Powder

1 TBSP Cumin

1 TBSP Paprika

3 TBSP Chili Powder

1 tsp Red Pepper

2 tsp Oregano

Mix well, store in an airtight container and store in the cupboard.

To use combine 2 TBSP of the mix to 1 pound of meat.


Chicken Seasoning

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cumin

1 tsp Oregano

Mix well, store in an airtight container and store in the cupboard

With this recipe, I cut back on the Oregano to ½ tsp. We go thru this a lot. I have also used it on fries and burgers and such. It we love it and you can try it on all kinds of things.


Fry Seasoning

2 tsp paprika

1 ½ tsp salt

¼ tsp garlic powder

¼ tsp onion powder

⅛ tsp cayenne pepper

3 TBS flour

I use recycled spice containers that are washed and rinsed labels removed and put on my own. I get these from friends or family or the occasional spices I buy that I haven’t converted yet. Check out my post on recycling containers. If you have any comments, concerns or would just like to add anything feel free to let me know. I am always on the lookout for find very allergy friendly recipes, hope you all enjoy my site. Stop by again as more is added.

Wal-Mart.com USA, LLC

Written By

Lynda Y

I am the mother of 4 grown children that I am proud of and 6 beautiful grandchildren. I have the love and support of my wonderful soulmate Brian. He stands by me no matter how hard I am to handle and for that I am eternally grateful. With his encouragement and support it has pushed me to want to do better and has encouraged me in my writing and wanting to help others. I am a beginning blogger on allergies and a product reviewer. I write my blog because when I was diagnosed with allergies, I had no help on what I was to do. I want this to be a place people can discuss and learn together how to ease the burden of the allergy seasons, whether it is seasonal, indoor, outdoor or food and lucky me, I have some of each. I love the 80's, gardening, crafts and cooking. I enjoy DIY projects and taking things that others would throw out and making useful again. I enjoy going to the beach and relaxing or camping in the woods. I love the great outdoors, football and most of all I LOVE and am very PROUD of our US MILITARY men and women.

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  1. It seems like eating outside is a pretty scary thing now. I had no clue that citric acid was bad for you. I kind of had an idea for candida though, because that is the same fungus that causes yeast infection in ladies and thrush in young breastfeeding babies.

    I check out the spices recipe you listed. One thing that really caught my eye was the all spice. It only has three ingredients and I heard it is actually good for digestion. Just like you, maybe I shouldn’t eat out anymore. You can make it yourself after all. What do you think?

    1. I think it is anymore. There is so many reports of salmonella, listeria, e coli and allergies anymore that I choose to eat in. I am in the process of getting a green house to grow more fresh vegetables also. I had no idea about the citric acid until I started doing research a few years ago and unfortunately, most people don’t want to do that. The thing with candida tho is that regular sugar will turn to yeast once it gets into your system.

      Most people don’t check what our government allows to slip by in the name of saving money. There are a lot of spice that are good for your body. I grow a lot of my own herbs and watch ingredients lists. I really think more people should eat in. There are a lot of benefits to it, you know what you are eating, buying ingredients at home you save money you can spend quality time with family preparing food and so on. Good example (and I like that fast food places have to list ingredients) but I can no longer eat out at fast food restaurant, one reason, they don’t have a dedicated oil pan/ grill for only gluten free products so I eat food that has been contaminate with breaded (gluten) products. This comes from Mcdonalds website: http://nutrition.mcdonalds.com….

      French Fries:
      Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to
      preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

      people don’t know what most of this is. But people with milk allergies can also develop allergies to soy products, so look at this ingredients, No they are not gluten free (wheat), and contamination occurs, they have milk products, wheat, soy, dextrose (sugar), and citric acid (mold and yeast). I can’t even enjoy a french fry and all these ingredients get in the oil and contaminate it for the next person. Restaurants are the same way, you don’t know what you are eating. So my answer is yes, I think it is a wonderful idea for you or anyone else to eat at home it is the only way to be sure what you consume. Thank you for reading my post, I hope you check back for more information have a wonderful day.

  2. Lynda, thanks so much for this article! I’m personally blessed with almost no allergies, but have a very close friend whose list of things she can eat is now smaller than the things she can’t eat. Resources like this are amazing because it’s so true – companies get away with putting so many unknown substances in our spices (not to mention full meals!). I’ll definitely be trying out a few of these spices. Thanks!

    1. I am glad you liked it and can get some use out of it. My list of foods is also like that, my family tease my that all the time that I should be in a bubble. I will be posting more recipes as I go and hopefully you will come back and check them out. Please feel free to drop me a line with requests of things you would like to know or recipes I can find for you and I will do my best to help you out. 

      Have a wonderful day


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