Every great recipe starts with ingredients, and spices are such a fun part of that! I love adding them to my cooking. A while back, I made a pork butt that turned out amazing, and when someone asked what made it so tasty, I knew I had a winner. I started making bigger batches and putting them in jars.

I usually use mini mason jars or Oui Yoplait jars with lids I found on Amazon—just make sure they seal tightly. Any container works as long as it seals well and leaves room to shake, though glass is my favorite. Since ingredients tend to settle, I always give the jar a good shake before scooping. Just avoid shaking directly over hot food; steam can get into the seasoning and cause mold.

You can use these blends as they are or crush them with a mortar and pestle. For the Montreal Steak Seasoning, I crush the black peppercorns first. For the chicken rub, steak seasoning, and butt rub, pat the meat dry before adding the blend. Rub it in with extra virgin olive oil or avocado oil—don’t be shy about using your hands! I learned that later in my cooking journey, and it makes such a difference. I keep salt light, so feel free to add more or skip it entirely. I also swap white sugar for Truvia. These blends are super flexible, so tweak them however you like.

I didn’t include exact amounts because it depends on the size of your meat, how much you’re cooking, and your taste. Sometimes more is better, sometimes less. And don’t feel limited by the names—the veggie blend is great on eggs or in omelets, and the spaghetti seasoning is lovely in soups.

Check out the photo below for all my spice blend recipes.

I hope you enjoy my blends and if you use them feel free to let us know how you used them and any changes you made.