D.I.Y Spice Blends (No3)

• 1/2 cup dry mustard powder
• 1/2 cup ground turmeric
• 1/2 cup Sugar
• 2 tbsp salt
• 2 tbsp Sugar
• 2 tbsp Brown sugar
• 2 tbsp ground cumin
• 2 tbsp chilli powder
• 2 tbsp freshly ground black pepper
• 1 tbsp Cayenne chilli pepper
• 4 tbsp paprika
• 1/2 cup paprika
• 2 tsp ground allspice
• 2 tsp ground coriander
• 2 tsp dry mustard
• 3 tbsp cumin
• 1 tbsp dried oregano
• 1 tbsp Brown sugar
• 2 tbsp celery seeds (finely crushed)
• 2 tbsp onion powder
• 3 tbsp black pepper
• 3 tbsp salt
• 1/4 cup chilli powder (your choice on how hot)
• 1/4 cup garlic powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Cayenne chilli pepper (change to suit preferences)
• 1 tbsp white pepper
• 1 tbsp black pepper
• 2 tbsp table salt
• 1/2 cup paprika
• 1 cup dark brown sugar
• 2 tbsp salt
• 2 tbsp oregano
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 1/3 cup Brown sugar
• 1 cup paprika
• 1/3 cup paprika
• 1/4 cup Sugar
• 3 tbsp black pepper
• 2 tbsp salt
• 2 tsp Cayenne chilli pepper
• 1 tsp white pepper
• 2 tsp dry mustard
• 1 tbsp dried basil leaves
• 1 tbsp dried marjoram leaves
• 1 tbsp savoy Leaves
• 1 tbsp dried thyme leaves
• 2 tsp dried orange zest (powdered)
• 1 tsp fennel seeds
• 2 tsp dried lavender
• 1 ground bay leaves
• 8 tbsp kosher salt
• 6 tbsp light brown sugar
• 4 tbsp paprika
• 2 tbsp Cayenne chilli pepper
• 2 tsp black pepper
• 2 tsp salt
• 1 tsp Cinnamon
• 2 tsp ground coriander
• 2 tsp ground chipotle powder
• 4 tsp Sugar
• 2 tbsp unsweetened cocoa powder
• 2 tbsp Brown sugar
• 2 tsp chilli powder
• 2 tsp ancho chilli powder
• 1 tsp Cayenne chilli pepper
• 2 tsp salt
• 1 tsp Cayenne chilli pepper
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp ground allspice
• 1 tsp onion salt
• 1/2 cup fresh orange juice or instant dry mix
• 1 tbsp ground szechwan pepper
• 1 tbsp ground star anise
• 1 tbsp ground fennel seeds
• 1/2 tbsp ground cinnamon
• 1/2 tbsp table salt
• 1/4 tbsp ground white pepper
• 1/2 tbsp ground cloves
• 1/3 cup chilli powder
• 1/4 cup dry minced onion
• 2 tbsp dried minced garlic
• 2 tbsp dried coriander
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp hot pepper flakes
• 2 tbsp celery salt
• 2 tbsp ground bay leaves
• 2 tsp paprika
• 1 tsp dry mustard
• 4 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp freshly ground nutmeg

1. Mix the ingredients together well, then transfer and store in an airtight container until needed.
2. (Makes 1 and 1/2 cups).
3. Good for grilled meats.
4. Mix all ingredients together well in a bowl.
5. Use to dry rub on chicken, beef, pork or lamb.
6. (Makes about 1 cup).
7. Mix all ingredients together well.
8. Transfer to an airtight container until needed.
9. Store for up to six months.
10. (Makes about 2 cups)
11. Mix all ingredients together well until all ingredients are evenly combined.
12. Store in a cool dry place until needed.
13. (Makes about 2 cups)
14. Mix all the ingredients together well.
15. Store in an airtight container until needed.
16. Add to brisket as normal.
17. (Makes about 1 and 1/2 cups).
18. Mix all ingredients evenly well.
19. Marinade meat 12-24 hours prior to cooking and add remaining just before cooking.
20. (Makes about 3/4 cup or about 5.5 pounds of meat).
21. Combine all ingredients together in a small jar, seal, shake well and store in a cool dry place until needed.
22. Good with any grilled meat and fish as well as stews.
23. Mix all ingredients together, easier to place in a jar and shake well.
24. Store up to 2 months in an airtight container.
25. Goes great with any barbecued meat.
26. Mix all the ingredients together and then store in a cool dry place.
27. (Great with pork and chicken)
28. Mix all the ingredients together well.
29. Next transfer to a glass jar and store in a cool dry place.
30. (Great with beef or salmon).
31. If using dry mix you can mix all the ingredients together and store in an airtight container in a cool dry place until needed.
32. If using fresh orange juice, mix all other ingredients together and add the orange juice to the spice mix just before marinading meat.
33. Great to use with chicken or pork.
34. (Makes about 1/2 a cup)
35. Mix all the ingredients together well and place in an airtight container.
36. Store in a cool dry place.
37. Can use it with dry rubs or marinades for chicken, fish or other meats.
38. Place all ingredients in a jar, shake well and store in a cool dry place.
39. Mix all ingredients together well and store in an airtight container until needed.
40. Great on just about any dish, but especially great on seafood.

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Taken from cookpad.com/us/recipes/367445-diy-spice-blends-no3 (may not work)