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chili seasoning mix powder recipe paleo herbs spices primal how to rub

Paleo Chilli Seasoning Mix (Homemade)

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What to do with used glass jars and bottles? How about making up this Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and “Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

chili seasoning mix powder recipe paleo herbs spices primal how to rub
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5 from 1 vote

Recipe: Homemade Chili Seasoning Mix

This Homemade Chili Seasoning Mix is an easy and economical way to add flavour to your dishes. Free from additives and anti-caking agents, it’s a perfect Paleo blend that can be customized with your favorite dried peppers. Store in a cool, dry place for up to six months.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Condiments, Sauces
Cuisine: Mexican, Paleo
Keyword: DIY Spice Blend, Healthy Seasoning, Homemade Chili Seasoning Mix, Paleo Chili Mix
Servings: 1 cup
Calories: 20kcal
Cost: $5

Equipment

  • Hot pan
  • Pestle and mortar (or blender)
  • Airtight container

Ingredients

  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika smoked

Instructions

  • Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  • Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
  • Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  • Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
  • Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
  • Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.

Why Make Your Own Chili Seasoning?

Making your own chili seasoning puts you in complete control of the ingredients and flavour. You avoid preservatives, fillers, and mysterious “natural flavours” that often sneak into commercial spice blends. It’s especially important for those following a Paleo lifestyle, where clean eating is a priority.

By custom blending your own mix, you can control the heat level, the complexity, and even the freshness. Once you’ve made it, you’ll wonder why you ever bought pre-made versions in the first place.

What’s Wrong with Store-Bought Blends?

Most supermarket chili seasoning mixes include ingredients that go beyond herbs and spices. Anti-caking agents like silicon dioxide (551) are added to keep the mix free-flowing, but they serve no nutritional purpose and are unnecessary for a homemade blend stored correctly.

Store-bought mixes also often contain added sugars, MSG, and highly refined seed oils – all of which are far from Paleo-approved. The ambiguous ingredient “spices” is another red flag. Without clear labelling, it’s impossible to know exactly what’s in your seasoning.

Choosing Your Chili Peppers

The beauty of this recipe is that it’s totally customisable. You can go mild, medium, or fire-breathing dragon – it’s entirely up to you. Here are a few commonly available chili varieties and how they impact your mix:

  • Cayenne: Classic heat and bright red colour. A staple in most chili blends.
  • Chipotle: Smoked and dried jalapeño, giving a deep, smoky flavour.
  • Guajillo: Mild heat with fruity undertones. Pairs beautifully with cumin.
  • Habanero: Intense heat with a floral, slightly fruity flavour. Use sparingly.
  • Jolokia (Ghost Pepper): Not for the faint-hearted. Only include if you love extreme heat.

Start with a small batch and write down your measurements, so when you find your perfect balance, you can recreate it. Don’t be afraid to toast the dried chilis lightly in a dry pan to enhance their flavour before grinding.

How to Store Homemade Chili Seasoning

Once you’ve made your mix, keep it in an airtight glass jar in a cool, dark place. Properly stored, it should retain its potency for up to six months. If you make a large batch, consider dividing it into smaller jars so you're not exposing the whole batch to air each time you use it.

Repurposing small glass jars from mustard, jam or baby food is a sustainable and budget-friendly way to store your seasoning. Label each jar with the date and type of chili used so you can keep track of what works best for your taste preferences.

Gifting Your Chili Mix

This seasoning mix makes a thoughtful and personalised gift for friends and family – especially those who appreciate food or are on a health journey. Fill a small glass jar, add a rustic tag with the ingredients and suggestions for use, and you’ve got a creative and practical present. Tie with some twine or pop it in a small gift box for that extra touch.

Pair it with other homemade items like infused olive oils, Paleo crackers or a handwritten recipe for chili con carne for a lovely gift set. It’s an especially good idea around Christmas or as a housewarming present.

How to Use Homemade Chili Seasoning

This seasoning mix is incredibly versatile. Use it in:

  • Chili con carne or bean-free Paleo chili
  • Slow-cooked pulled pork or beef
  • Dry rubs for barbecued or grilled meats
  • Roasted vegetable trays
  • Paleo taco mince or meatballs
  • Homemade dips and salsas

Sprinkle it into soups and stews, or use it to spice up scrambled eggs, cauliflower rice, or roast chicken. It can also be mixed with coconut oil or olive oil to make a paste for marinating proteins.

Adjusting the Heat and Flavour

Everyone has a different tolerance for chili. The great thing about this recipe is that it’s easy to tweak. If you’re unsure, start with a lower amount of chili powder and increase slowly. You can also blend in mild paprika for colour and depth without adding extra heat.

For a smokier version, add extra chipotle or smoked paprika. For something more herbaceous, increase the oregano and garlic. Once you’ve made a few versions, you’ll begin to craft your own signature blend.

Cooking in Bulk? Scale It Up

If you find yourself reaching for chili seasoning often, it makes sense to mix a big batch. The recipe can be scaled up easily by multiplying each spice quantity. Store in a large jar or divide into smaller jars for different heat levels or purposes (e.g., mild blend, spicy blend, smoky blend).

Staying Paleo with Homemade Seasonings

Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.

Many commercially available products sneak in ingredients that don’t fit into Paleo principles. By preparing your own pantry staples, you eliminate those risks and increase the nutritional quality of every meal.

Final Thoughts

This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.

I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!

chili seasoning mix powder recipe paleo herbs spices primal how to rub

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to Stop Herbs and Spices Clumping Together

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It can't just be me – I come to use a particular jar of dried herb, spice or seasoning, to find it completely stuck together and impossible to get out. It's so frustrating, and seems to be worse with onion and garlic powder, which always seem to cake soon after the containers are opened.

This happens when moisture and humidity get into the container causing it to clump together and form a rock. Whilst the moisture will reduce the flavour and strength of the herbs, a lot of them you can re-invigorate by removing the moisture. Far less wasteful than throwing unused herbs and spices away.

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to remove the moisture

The easiest way is in the oven. I heat my oven to about 125C (250F) and use a metal skewer to get break the clump (or in this case garlic powder) out of the container, onto a sheet of baking paper, on a baking tray.

After just a couple of minutes, the heat will have removed the moisture, and I remove the tray and allow it to cool. Once cooled, I transfer it back into the container using a funnel and it now dispenses freely!

To prevent it happening again

Make sure the containers you store your dried herbs,spices and seasonings in are completely air-tight and always shut the lid/ close the container properly. Storing somewhere cool and dark (or even in the freezer!) will also help prevent moisture coming into contact with the inside of the container.

Avoid the temptation to shake the container directly into a pot of steaming food – this will allow moisture in. Spoon what you need out of the container, away from the stove top.

You can also add some dried beans or rice to the container to absorb any moisture and prevent the mixture from clumping.

Storing the containers upside down will also help prevent air getting in, making them last longer.

Why Some Spices Are More Prone to Clumping

Not all herbs and spices react the same way when exposed to moisture. Fine powders like onion powder, garlic powder, cinnamon, and ground ginger tend to absorb moisture far more quickly than coarser blends. This is because the finer the grind, the greater the surface area exposed to the air. Seasonings that contain natural sugars, like onion and garlic powder, are even more susceptible as sugar attracts and holds onto moisture. Blends with added salt can also clump faster, especially if the salt used is unrefined and retains trace minerals.

The Impact of Humidity in Australian Kitchens

Here in Australia, particularly in coastal or tropical regions, humidity plays a major role in spice spoilage. Even when your kitchen feels dry, the ambient moisture in the air can still creep into containers if they’re not properly sealed. During summer, when humidity levels peak and windows are more likely to be open, your spice rack can become a hotspot for clumping. Using a dehumidifier in your pantry or switching to moisture-resistant storage solutions can make a big difference in maintaining spice quality year-round.

How Long Do Herbs and Spices Actually Last?

While dried herbs and spices don’t necessarily “go off” like fresh produce, they do lose potency over time. Most ground spices stay fresh for around 6 months to a year, while whole spices can last up to 2 or 3 years when stored correctly. The issue with clumping is that it often signals early degradation caused by moisture, which speeds up flavour loss. If a spice no longer smells fragrant or tastes sharp, it’s probably time to replace it — regardless of its expiry date.

Reviving Clumped Spices Without Heat

If you don’t want to use your oven, there are a few gentler ways to rescue stuck-together spices:

  • Use a blender or spice grinder: Transfer the clumped spice to a grinder or mini blender and pulse it back into a fine powder. Make sure the appliance is completely dry before use.
  • Microwave method: Place the spice on a paper towel and microwave it in 10-second bursts. Stir between each burst and stop once the mixture is dry and loose again.
  • Silica gel packs: Place a food-safe silica packet in your spice container to draw out moisture without the need for heat.

Choose the Right Storage Containers

The type of container you use has a huge impact on spice longevity. Glass jars with rubber-sealed lids are ideal, as they create a tight barrier against air and humidity. Avoid plastic containers with ill-fitting lids, as they allow moisture to seep in slowly over time. Dark or amber glass jars can also protect the spices from light exposure, which breaks down essential oils and dulls the flavour. If you're decanting bulk spices, label them with the purchase date so you can keep track of their age.

Best Practices for Refilling Spice Jars

When refilling your spice containers, avoid topping up old spices with new ones. It’s better to wash and dry the container completely before adding fresh product. Mixing old and new spices dilutes the flavour and increases the chances of contamination. Allow jars to air dry thoroughly before use to avoid trapping any residual moisture inside. This one small step helps keep your spices potent and clump-free for longer.

Bulk Buying Tips for Paleo Cooks

Buying spices in bulk can be cost-effective, but it does increase the risk of spoilage if you don’t store them correctly. Consider dividing bulk quantities into smaller airtight containers and storing the extras in the freezer or back of the pantry until needed. Only keep a small working jar in your spice rack, and refill as needed. This method also helps minimise exposure to light and heat — both of which degrade essential oils in spices, making them less effective in your cooking.

When to Replace Spices Entirely

Sometimes, no matter what you try, a spice just won’t revive. If it smells faint, looks faded, or tastes flat even after drying and grinding, it’s probably beyond saving. A spice that has turned musty or sour in scent may have absorbed too much moisture or begun to spoil. In these cases, it’s safer and more effective to replace it. Fresh, vibrant herbs and spices are crucial for paleo recipes where seasoning and wholefood flavours do the heavy lifting.

Simple Paleo Spice Blends to Make at Home

One of the best ways to ensure your spices stay fresh is to make your own blends in small batches. Here are a few paleo-friendly mixes that are easy to prepare and less likely to clump when stored correctly:

  • Simple Meat Rub: Paprika, cumin, garlic powder, salt, pepper, and dried oregano.
  • Herbed Roast Mix: Dried thyme, rosemary, sage, onion powder, and cracked black pepper.
  • Curry Base Blend: Turmeric, ground coriander, cumin, cinnamon, ginger, and fenugreek.

Mix only what you need and store in small, airtight jars in a dark, cool cupboard. This way, you're always using fresh, fragrant blends that bring out the best in your paleo meals.

Stay One Step Ahead of Clumping

With just a few simple adjustments, you can dramatically reduce spice waste in your paleo kitchen. Whether it's storing containers upside down, adding moisture absorbers, or transferring clumped powders into the oven for revival, the key is prevention. Keep your herbs and spices dry, cool, and well-sealed — and you’ll never have to chip away at a garlic powder boulder again. A little care goes a long way toward keeping your cooking full of flavour and your ingredients as vibrant as your lifestyle.

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My top 10 herbs and spices paleo primal cooking recipes-min

My Top Ten Herbs & Spices

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Since I’ve been Paleo my cooking has got more and more inventive, and I find I’m using a lot of different Herbs & Spices.

This does start out quite expensive if you don’t have any, but I really recommend going out and buying a basic selection to get started with.  Just by changing the herbs you can completely transform a meal.

Top Ten Herbs and Spices for the Paleo Diet

When I went strict Paleo, I already had a lot of Herbs & Spices, but I went through all of my Paleo recipe books and bought all of the herbs and spices that came up in the ingredients list.  I’ve noticed I tend to use a few very frequently, and some are barely used, so thought I’d share my top ten herbs and spices, and what I use them for.

  1. Onion Powder.  Although I use onions too, this is great to add to lots of dishes for extra onion flavour.
  2. Garlic Powder.  I use this similarly to onion powder, to gives an almost sweet garlic taste.
  3. Turmeric.  I’m trying to add this to more and more of my cooking, as it is has so many great attributes – including having anti inflammatory properties.  Turmeric gives a yellow colour and a slight bitter, mustard flavour.  I always add Turmeric to curries.
  4. Cayenne Pepper.  This is a hot spicy chilli pepper, with hot being the word!  I only add a very small amount, but often add it to dishes like chilli, where I want a bit of heat.
  5. Paprika.  This is from dried capsicum and quite a sweet flavour.  It gives food a red colour and I’ll use it in sauces and dips.
  6. Oregano.  I seem to use a lot of this, almost anytime I cook with tomatoes, I add some oregano.  It has a slightly lemony flavour.
  7. Thyme.  I often add this near the end of cooking to ensure the heat doesn’t damage it.  I add it to lots of different things such as stews, vegetable dishes and stocks.
  8. Cinnamon.  This is my current favourite – I use it in almost everything.  Although it isn’t sweet, it’s great as a sweet substitute in tea and NoOatmeal.  I commonly use it in meat dishes as it gives such a great flavour.
  9. Ginger.  This is another favourite which I have to regularly replenish.  I often add this to curries.
  10. Salt.  This is another must have which brings out the flavour in dishes.  I naturally have quite low blood pressure, and as I don’t eat anything processed think it’s quite a good addition to my cooking.  I use Pink Himalayan salt as it is very pure with a great mineral content.  I also have Celtic Sea Salt, which also has a great mineral content.  I would go without rather than having table salt!

My Top Ten Herbs and Spices for a Paleo Lifestyle

Are my most commonly used Herbs & Spices completely different to yours?  Which are your favourite Herbs & Spices and what do you use them for?

Top 10 Herbs and Spices for Paleo and Primal Cooking

Exploring the Power of Herbs and Spices in Paleo Cooking

Herbs and spices are a cornerstone of flavour in any Paleo kitchen—and more than just adding a punch of taste, they offer a wide range of health benefits. From boosting digestion to reducing inflammation, herbs and spices are some of the most nutrient-dense items in your pantry. Once you’ve built a solid spice rack, the possibilities for enhancing meals without relying on processed sauces or additives are endless.

Why Herbs and Spices Matter on the Paleo Diet

When you eliminate processed foods, grains, sugar, and industrial seed oils, you rely more on whole foods—meat, vegetables, fruit, and healthy fats—for nutrition and enjoyment. Herbs and spices allow you to diversify your meals, change the profile of your favourite dishes, and explore global cuisine while keeping everything 100% Paleo.

Beyond flavour, many herbs and spices offer antibacterial, antifungal, anti-inflammatory, and antioxidant properties. They help improve digestion, support detoxification, and even offer immune benefits—all with zero calories or carbs.

Honourable Mentions: Spices You Might Want to Add

In addition to your top ten, here are a few other pantry favourites that deserve a spot on your Paleo spice shelf:

  • Smoked Paprika: Adds a deep, smoky flavour to rubs and roasted meats. Excellent in chorizo-inspired dishes or Paleo BBQ sauces.
  • Cumin: A staple in Mexican, Middle Eastern, and Indian cooking. Earthy and warming, it pairs beautifully with beef and lamb.
  • Coriander: The seed of the cilantro plant, it adds a light, citrusy note to curries and marinades.
  • Basil: Sweet and fragrant, basil is perfect in Italian-style dishes or for blending into Paleo pesto.
  • Bay Leaves: Often used in slow-cooked meals like stews or soups, bay leaves lend a subtle depth of flavour when simmered for long periods.

How to Build a Paleo Spice Pantry Without Breaking the Bank

Herbs and spices can seem expensive at first, but there are ways to build your collection affordably:

  • Buy in bulk from health food stores or spice markets.
  • Store herbs and spices in airtight containers away from heat and light to preserve potency.
  • Start with a small set of the most-used spices for your favourite cuisines, then expand as needed.

It’s also a good idea to label the date of purchase—over time, spices lose their aroma and effectiveness. Try to refresh them every 12–18 months if possible.

Health Benefits of Common Paleo Herbs & Spices

Let’s take a closer look at what some of your favourites offer from a health perspective:

  • Turmeric: Known for its anti-inflammatory effects thanks to curcumin, turmeric is great for joint health and immune function. Best absorbed with a little black pepper and fat.
  • Cinnamon: Helps balance blood sugar and has powerful antioxidant properties. Great in both savoury and sweet dishes.
  • Garlic Powder: Supports heart health, acts as a natural antimicrobial, and may help reduce blood pressure.
  • Ginger: A digestive aid and anti-nausea powerhouse, also effective in reducing muscle pain and soreness.
  • Oregano: Contains compounds like carvacrol and thymol, both of which are known to fight off harmful bacteria.

Using a variety of herbs and spices not only enhances taste but adds therapeutic properties to your meals. It’s an effortless way to increase the nutritional density of everything you eat.

Spice Combinations to Mix It Up

If you’ve got your ten core favourites, try combining them into easy blends to speed up your cooking and introduce new flavour profiles:

  • Paleo Taco Seasoning: Cumin, paprika, garlic powder, onion powder, oregano, chilli powder, salt.
  • Indian-Inspired Curry Powder: Turmeric, coriander, cumin, cinnamon, cayenne, ginger, cardamom.
  • Italian Herb Blend: Oregano, thyme, basil, rosemary, garlic powder, onion powder.
  • Moroccan Spice Mix: Cinnamon, ginger, turmeric, cumin, allspice, paprika.

Make a big batch of your favourite blend and store it in a small jar for quick access. It’s especially helpful for meal prep days or when cooking in bulk.

Fresh vs. Dried: Which Should You Use?

Fresh herbs can be fantastic, especially for garnishes or last-minute flavour boosts. Basil, parsley, and coriander are wonderful fresh. Dried herbs, on the other hand, are often more concentrated and ideal for slow-cooked dishes.

If a recipe calls for fresh herbs but you only have dried, use about one-third of the amount (e.g., 1 tsp dried in place of 1 tbsp fresh). Some herbs like rosemary and thyme retain their flavour very well when dried, while others like chives and parsley are best used fresh.

Keeping Paleo Interesting with Global Flavours

Spices are your ticket to world cuisine without leaving your Paleo template. Craving something different? Here are a few global suggestions you can easily replicate:

  • Middle Eastern: Use za’atar, sumac, cumin, and coriander with lamb or roasted vegetables.
  • Thai: Combine ginger, garlic, chilli, lime, and fresh coriander for a Paleo curry or salad dressing.
  • Mexican: Use cumin, paprika, garlic powder, oregano, and a pinch of cayenne with beef or pork.
  • North African: Try a Ras el Hanout blend for a tagine-style stew or spiced chicken.

This approach keeps your food exciting while still relying on real ingredients and healthy fats.

Final Thoughts

Herbs and spices are the unsung heroes of Paleo cooking. They’re inexpensive, versatile, and incredibly powerful from a health perspective. Building a well-stocked spice rack not only enhances flavour but empowers you to enjoy a wide variety of meals while sticking to your goals.

Experiment with new herbs and spices, create your own blends, and try global recipes that push you beyond your comfort zone. You’ll be surprised at how much more fun—and delicious—your Paleo kitchen becomes.

What’s one spice you couldn’t live without? Share your must-haves in the comments and inspire others to explore their spice cupboards with fresh eyes!