Everything in those little packets, most of it made in four minutes.

A taco packet is mostly chile powder, cornstarch and salt. You already own three of the five things in it. The Homemade Seasoning and Dry Mix Handbook hands you 120 blends you stir together from jars you already have, and hands you back the three dials the packet keeps: salt, heat and sugar.

Inside:

- 120 blends in 10 chapters: house seasonings, BBQ rubs, seasoned salts, herb blends, curry powders and masalas, chili, taco and fajita mixes, soup and gravy bases, dressing and dip powders, baking mixes in a jar, sweet spice and drink mixes.
n- Yield, dose and three things to put it on for every recipe, so a new jar never sits unused.
n- Nutrition and a plain allergen line on every blend.
n- How long it really keeps: a storage time for each blend, not a vague “store in a cool place”.
n- A beginner section that teaches grinding and toasting, why salt is not one ingredient, controlling heat, filling and labeling, and a substitution list for when the shelf is thin.
n- An illustration of every finished blend, so you can see what one even color with no streaks looks like.

No canning, no fermenting, no special equipment: a bowl, measuring spoons, a sieve and clean jars do almost everything, and a cheap spice grinder does the rest. Measure, stir, funnel, label. Most jars take four minutes.

Start with the eight pantry spices listed in Why Mix Your Own, make Everyday House Seasoning first, and add spices as the recipes ask for them. By the end of the week the packet shelf is a habit you have dropped.

The Homemade Seasoning and Dry Mix Handbook

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