How To Make Air Fryer Seasonings

Homemade Seasonings

Making air fryer seasonings gives you full control over your flavours and ingredients.

Tailor your spice blends to suit your taste and experiment with different combinations of spices to find your favourites.

Healthier Option: Store-bought spice blends often contain added preservatives, salt, and sugar. When you make your blends, you can eliminate or reduce the amount of these unhealthy additives and replace them with healthier alternatives.

Cost-Effective: If you use a lot of spices making them can save you money in the long run. Shop-bought blends can be pricey. When you make your blends, you can buy ingredients in bulk and create larger batches, which will last longer and be cheaper.

Freshness: Shop-bought spice blends may lose their flavour and aroma over time, especially if they have been sitting on the shelves for a while. When you make your own, you can use fresh, high-quality ingredients, ensuring that your spices are at their peak freshness and flavour.

How To Make Seasonings At Home

To make your seasonings, start by selecting a variety of herbs and spices that complement each other.

Here is a simple guide to creating your custom air fryer blends:

Choose Your Base: Start with a base ingredient such as salt or paprika.

Add Aromatic Herbs: Include dried herbs like thyme, oregano, rosemary, or basil for added flavour.

Spice It Up: Experiment with spices such as cumin, coriander, chilli powder, or black pepper to add depth and heat.

Get Creative: Don’t be afraid to think outside the box and try unique ingredients.

Blend Well: Combine all your chosen ingredients in a bowl and mix thoroughly until well combined.

Taste Test: Adjust the seasoning levels according to your preference by adding more salt for saltiness or more spice for heat.

Store Properly: Transfer your homemade blend into an airtight container or jar with a tight-fitting lid to preserve freshness and flavour.

I have a large collection of spices and was fed up with them going hard in the jars so I purchased these glass spice jars and I have to say they are excellent. Problem solved!

How Much Seasoning Should I Use?

Depending on personal preference, start by adding small amounts, and tasting as you go.

You can always add, but not take away the spices.

Remember if using seasoning directly on meat always brush the meat with a little olive oil so the seasoning sticks.

American Spices

Cajun Spice

A blend of herbs and spices that originates from the Cajun cuisine of Louisiana, USA.

Uses:

• season meats such as chicken, beef, steak, pork, and fish
• sprinkle on vegetables before air frying
• add to soups and stews
• mix with sour cream or mayonnaise to make a delicious dip

Ingredients

The mix will make 9 tablespoons. This spice has a slight kick but is not too hot.

• 1 tbsp onion granules
• 2 tbsp paprika
• 2 tbsp garlic granules
• 1 tsp dried thyme
• 1 tsp salt
• 2 tsp cayenne pepper
• 2 tsp dried oregano
• 2 tsp ground black pepper

Fajita Spice

Fajita spice is a blend of seasonings used to flavour fajitas, a popular Mexican dish made with meat and vegetables served on a tortilla.

Uses:

• Season chicken, beef, prawns or tofu for classic fajitas.
• Sprinkle the spice blend over sliced peppers, onions, and mushrooms before air frying.
• Add fajita spice blend to your cheese and filling mixture for extra flavour in quesadillas.
• Create a marinade by mixing the spice blend with olive oil, lime juice, and garlic.
• Toss diced potatoes with olive oil and fajita spice blend before air frying.
• Add a pinch of fajita spice to soups and stews for an extra kick.
• Mix the spice with olive oil, vinegar, and a drizzle of honey for a salad dressing.

Ingredients

This fajita blend will make 3 tablespoons, equivalent to an El Paso packet mix.

Why not double or triple this blend and store it for future use?

• 1/2 tsp garlic granules
• 1 tsp sugar
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp onion granules
• 1/2 tsp ground cumin
• 2 tsp chilli powder
• 1/4 cayenne pepper
• 1 tbsp cornflour

Taco Seasoning

Taco seasoning is a blend of herbs and spices that are used to season minced meat for making tacos, a popular Mexican dish.

Uses:

• Season your choice of meat, such as beef, chicken, or fish, for delicious taco fillings.
• Add taco spice to your chilli recipe for a twist on this classic dish.
• Mix into your guacamole for an extra kick.
• Sprinkle the spice blend over nachos before air frying.
• Season the filling for stuffed peppers.
• Air fry sliced vegetables with olive oil and taco spice.

Ingredients

This recipe will make 4 tablespoons of seasoning.

Make in bulk for your next recipe by doubling the ingredients.

Add approximately 2 tablespoons to 1lb (454g) of meat as a guide.

• 1 tsp black pepper
• 1 tbsp chilli powder
• 1 and 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp garlic granules
• 1/4 tsp onion granules
• 1/4 tsp dried oregano

Jerk Seasoning

A blend originating from Jamaica used to season meats, particularly chicken and pork.

Uses:

• Rub jerk spice onto chicken, pork or fish before air frying.
• Toss sliced vegetables with jerk spice and olive oil.
• Mix jerk spice into minced beef or turkey for delicious burgers.
• Season a stir-fry with jerk spice for a Caribbean-inspired twist.
• Sprinkle jerk spice over pizza toppings such as chicken, peppers and onions.

Ingredients

(makes 50g)

• 1 tbsp onion powder
• 1/4 tsp ground cumin
• 1 tbsp garlic granules
• ½ tsp ground cloves
• 2 tsp cayenne pepper
• 1/2 tsp ground nutmeg
• 2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tsp ground black pepper
• 1/2 tsp chilli flakes
• 1 tsp dried parsley
• 2 tsp dried thyme
• 1 tsp paprika
• 2 tsp brown sugar
• 1 tsp ground allspice

Creole Spice Blend

A seasoning mix that originates from Louisiana, USA, specifically the Creole cuisine of New Orleans.

What Is The Difference Between Cajun And Creole Spices?

Cajun spice is spicier than creole due to the stronger heat from paprika and cayenne pepper.

Which One to Use Creole Or Cajun?

Which spice do you use? This depends on your recipe and the flavour you want to achieve.

If you want a spicy flavour, the Cajun spice blend is a good choice.

If you want a more versatile seasoning, the Creole spice blend is the way to go.

Uses:

• Toss prawns or fish in Creole spice and olive oil before air frying.
• Before air frying sprinkle chips with Creole spice.
• Use as a dry rub for meat. Spray the meat with olive oil and rub in the spice.
• Add it to soups and stews for extra flavour.

Ingredients

• 2 tbsp paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp dried thyme
• 1 tbsp black pepper
• 1 tbsp cayenne pepper
• 1 tbsp salt

Chinese Spices

Thai Spice

Thai spice is a combination of herbs and spices commonly used in Thai cuisine to add flavour and aroma to dishes.

Uses:

• Add it to your favourite Thai dishes such as curries, stir-fries, or soups.
• Create a marinade for meats or vegetables by mixing it with olive oil.
• Mix the spice with coconut milk, soy sauce, and lime juice to create a marinade for chicken, pork, or seafood.
• Marinate tofu or tempeh in Thai spice before air frying.

Ingredients

• 2 tbsp lemongrass, finely chopped
• 2 tbsp ginger, finely grated
• 2 tbsp garlic, minced
• 2 tbsp coriander seeds, toasted and ground
• 1 tbsp cumin seeds, toasted and ground
• 1 tbsp chilli flakes (adjust to taste)
• 1 tsp ground turmeric
• 1 tsp salt

Begin by preparing your ingredients.

Finely chop the lemongrass, grate the ginger, and mince the garlic.

Toast the coriander and cumin seeds in a dry pan over medium heat until fragrant, then grind them in a spice grinder or mortar and pestle.

Combine all the ingredients in a bowl and mix well to ensure that everything is evenly distributed.

Store the spice blend in an airtight container until ready to use. It will last several weeks if stored in a cool, dry place.

Chinese Five Spice

Chinese five spice is a traditional Chinese spice blend that typically consists of five key ingredients, star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Used in Chinese cooking to add a unique flavour to dishes.

Uses:

• Works well with fatty meats like pork and duck, rub onto the meat before air frying.
• Add to stir-fry dishes for a different twist.
• Sprinkle on air fryer roasted vegetables like sweet potatoes or carrots.

Ingredients

• 1 tbsp ground cinnamon
• 1 tbsp ground cloves
• 1 tbsp ground fennel seeds
• 1 tbsp Szechuan peppercorns, ground
• 1 tbsp ground star anise

Mix the ingredients well and store in an airtight container.

Szechuan Pepper

Szechuan pepper, also known as Sichuan pepper or Chinese prickly ash, is a spice commonly used in Chinese cuisine, particularly in dishes from the Sichuan province of China.

Uses:

• Use with various types of meat, from beef and chicken to pork and lamb. Use it as a rub or seasoning.
• Sprinkle it on roasted vegetables, stir-fries, or tofu for an extra flavour.
• Believe it or not, it can also be used in baking! Add a pinch to your chocolate chip cookies, cakes, or brownies for a surprising and delicious twist.

Ingredients

• 2 tbsp Szechuan peppercorns
• 1 tbsp whole black peppercorns
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cloves
• 1 tbsp cinnamon

First, toast the Szechuan peppercorns in a dry pan over medium heat until they become fragrant. This should take around 2-3 minutes.

Once the Szechuan peppercorns are toasted, remove them from the pan and set them aside.

Next, add the black peppercorns, coriander seeds, fennel seeds, cloves, and cinnamon to the same pan and toast them for 1-2 minutes until they become fragrant.

Be careful not to burn the spices as this can affect the flavour of the Szechuan pepper blend.

Once the spices are toasted, remove them from the heat and let them cool down for a few minutes.

Grind all the spices together using a spice grinder or mortar and pestle until they are well combined and resemble a fine powder.

Once ground store in an airtight container.

Hunan Seasoning

Hunan spice blend is known for its heat, so be careful not to overdo it if you are not accustomed to spicy foods.

Start by using small amounts and adjust to your preferred level of spiciness.

Uses:

• Coat chicken pieces before air frying for a tasty dish.
• Toss tofu cubes with Hunan seasoning and breadcrumbs for a delicious vegetarian option.
• Season sliced vegetables with the spice for a quick and tasty side dish or main course.
• Marinate prawns and thread them onto skewers before air frying.
• Toss potato wedges with the seasoning and a drizzle of oil for a spicy and crispy potato side dish.
• Air fry salmon fillets sprinkled with Hunan for a spicy seafood dish.

Ingredients

• 2 tbsp Sichuan peppercorns
• 1 tbsp dried chilli flakes
• 1 tbsp garlic powder
• 1 tbsp ginger powder
• 1 tbsp Chinese five-spice powder
• 1 tsp ground black pepper
• 1 tsp salt

Grind the toasted Sichuan peppercorns in a spice grinder or mortar and pestle until finely ground.

Add the peppercorns and the remaining spices to a bowl and mix well.

Indian Spices

Garam Masala

Garam masala is a rich and pungent spice blend that adds a distinctive flavour to Indian dishes, it can be added towards the end of cooking as it doesn’t require simmering to release its flavours.

Uses:

• Fill bell peppers with a mixture of rice, vegetables, and Garam Masala.
• Toss sweet potato cubes with Garam Masala, cinnamon, and a drizzle of maple syrup.
• Sprinkle cauliflower florets with Garam Masala, turmeric, and salt for a tasty and healthy side dish.

Ingredients

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tbsp cardamom pods
• 1 tbsp black peppercorns
• 1 tbsp fennel seeds
• 1 tsp whole cloves
• 1 cinnamon stick, broken into small pieces
• 1 tsp ground nutmeg

How to Make Garam Masala Seasoning

In a dry pan over medium heat, toast the coriander seeds, cumin seeds, cardamom pods, black peppercorns, fennel seeds, whole cloves, and cinnamon stick until fragrant, about 1-2 minutes.

Remove the pan from the heat and let the spices cool for a few minutes.

Once the spices have cooled, grind them in a spice grinder or mortar and pestle.

Store in an airtight jar.

Tandoori Masala

Tandoori masala is an important spice when preparing dishes such as air fryer chicken tikka masala.

Uses:

• Use it as a dry rub or mix it with yoghurt to create a marinade that will make your meat juicy and tender.
• Apply a yoghurt marinade to vegetables like potatoes, cauliflower, or any other vegetable that you plan to cook.
• Brush naan bread with the spice, butter, and garlic before air frying.
• Coat chicken wings with Tandoori masala, yoghurt, and lemon juice for a tasty appetiser.

Ingredients

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp paprika
• 1 tbsp ground turmeric
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp garam masala
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)

Curry Powder

Uses:

• Coat chickpeas with curry powder, olive oil, and a pinch of salt for a tasty snack.
• Season potato wedges with curry powder, garlic powder, and olive oil and air fry.
• Mix shredded vegetables such as courgettes, carrots, and onions with curry powder, flour, and eggs and air fry.
• Thread chicken pieces onto skewers and coat with curry powder, yoghurt, and lime juice.
• Toss your favourite vegetables with a blend of olive oil and curry powder.
• Mix with yoghurt or coconut milk, to make a full-flavoured marinade that will make your meat tender and juicy.

Ingredients:

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1 tbsp fennel seeds
• 1 tbsp black peppercorns
• 1 tbsp ground turmeric
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1 tbsp ground cardamom
• 1 tbsp ground cloves
• 1 tbsp chilli powder (optional)
• 1 tsp salt

How to Make Homemade Curry Spice Blend

• Heat a dry pan over medium heat.
• Add the coriander seeds, cumin seeds, mustard seeds, fennel seeds, and black peppercorns to the pan.
• Toast the spices for 2-3 minutes, stirring constantly, until they are fragrant and lightly browned.
• Remove the pan from heat and let the spices cool.
• Once the spices have cooled, transfer them to a spice grinder or a mortar and pestle.
• Grind the spices until you get a fine powder.
• Transfer the ground spices to a bowl.
• Add the ground turmeric, ground ginger, ground cinnamon, ground cardamom, ground cloves, and chilli powder (if using) to the bowl with the toasted and ground spices.
• Mix all the spices until well combined.
• Add salt to the spice mix and mix well.

Biryani Masala

Biryani Masala is a spice blend used in South Asian cuisine, particularly when cooking biryani.

Uses:

• Fill mushroom caps with a mixture of breadcrumbs, cheese, and biryani masala.
• Slice courgettes thinly and season with biryani masala and a sprinkle of Parmesan cheese and air fry.
• Rub fish fillets with biryani masala, lemon juice, and olive oil.

Ingredients

Whole Spices

• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp whole black peppercorns
• 2-3 dried bay leaves
• 1-2-inch cinnamon stick
• 2-3 green cardamom pods
• 1-2 black cardamom pods
• 4-5 cloves
• 1 tsp whole mace
• 1 tsp whole nutmeg

Ground Spices

• 2 tbsp chilli powder
• 1 tbsp turmeric powder

How to Make Homemade Biryani Masala Blend

Begin by dry roasting the whole spices over medium heat in a pan until fragrant.

This should take about 2-3 minutes. Keep stirring the spices to prevent them from burning.

Once the spices are fragrant, remove them from the heat and let them cool for a few minutes.

Grind the cooled whole spices in a spice grinder or mortar and pestle until they form a fine powder.

Then add the ground spices and grind a few times to combine.

Store the biryani masala blend in an airtight container in a cool, dry place for up to 6 months.

French Seasoning

Herbes De Provence

Herbes de Provence is known for its fragrant and earthy aroma, with a balance of herbal and floral notes.

Uses

• Sprinkle over the meat before cooking or mix it with olive oil to create a marinade.
• Use in baked goods such as bread or focaccia. Mix the herbs with the dough before baking.
• Toss potatoes with the herb blend and oil.
• Create a delicious salad dressing by mixing it with olive oil, vinegar, and Dijon mustard.
• Adds flavour to soups and stews such as beef bourguignon or ratatouille.
• Season fish and seafood dishes such as air-fried salmon, prawns or scampi.

Ingredients

• 2 tbsp dried thyme
• 2 tbsp dried rosemary
• 2 tbsp dried oregano
• 2 tbsp dried marjoram
• 1 tbsp dried savory

Dried Fines Herbes

Dried fines herbes is a traditional French herb blend consisting of delicate herbs that are dried and finely ground.

Uses:

• A classic ingredient in omelettes. The delicate flavour of the herbs adds a lovely touch to eggs.
• Add it to soups, including cream of mushroom, cream of asparagus, and chicken soup.
• A sprinkle can take a plain green salad to the next level. It adds a subtle yet delicious flavour.
• Add to sauces like béarnaise, hollandaise, and white wine sauce.
• Use in dips such as hummus, guacamole, and sour cream dips.

Ingredients

• 2 tbsp parsley
• 1 tbsp chives
• 1 tbsp tarragon
• 1 tbsp chervil

Bouquet Garni

Bouquet garni is a classic French seasoning that adds depth and flavour to a variety of dishes, such as stews, soups, and sauces.

While the traditional method of making bouquet garni involves using fresh herbs, it’s not always practical.

Using dried herbs is a great alternative and will save you time and effort.

I’ll walk you through the process of making bouquet garni using both fresh and dried herbs

Making Bouquet Garni With Fresh Herbs

Fresh bouquet garni is a combination of herbs and spices, wrapped together in a bundle and tied with kitchen string.

The combination of herbs can vary, but the most common ones are thyme, parsley, and bay leaves.

To make a fresh bouquet garni, gather the herbs you want to use (including the stems) and make a bouquet out of them.

Make sure to wash and dry the herbs before tying them together with kitchen string.

Once the bouquet is tied, you can add it to your cooking to infuse your dish with flavour. Be sure to remove the bouquet before serving.

How To Make A Bouquet Garni With Dried Herbs

Using dried herbs to make bouquet garni is a good option when fresh herbs are not available.

The process is similar to making a fresh bouquet garni, but you’ll need to adjust the ratio of herbs used.

To make a bouquet garni with dried herbs, you need to use about half the amount of herbs you would use if they were fresh.

For example, if you would use four sprigs of fresh thyme, you’ll only need to use two teaspoons of dried thyme.

To make the bouquet, place your herbs in a piece of cheesecloth and tie it together with kitchen string.

You can also use a tea infuser ball or a muslin bag if you have one or even a coffee filter. Add the bouquet to your cooking pot and remove it before serving.

Using Bouquet Garni

Here are some tips on how to use it effectively:

Add to your pan when making soups, stews, or casseroles.

The herbs will infuse into the dish, adding flavour and depth.

Flavour stocks and broths. The herbs will give your stock a more complex flavour.

Add to your marinade for meat or fish. The herbs will add a subtle flavour to the dish.

Use to season roasted vegetables when air frying. The herbs will complement the natural sweetness of the vegetables.

Alternative Herbs To Use In Bouquet Garni

Add any of the following herbs to make a different bouquet garni:

• dried sage
• dried tarragon
• dried oregano
• dried chervil
• dried coriander
• dried chives
• dried garlic

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