I had to reproduce the spice mix my sister brought from the Carribian.  I really liked this mix and since it's not everyday that I can get something like this I'm going to make it myself,especially that these spices are available even here!

Ingredients:
1/3 cup paprika
1/3 cup salt
1/4 cup garlic powder
1/4 cup pepper
1/8 cup onion powder
2 T cayenne pepper
2 T oregano
2 T thyme

Blend all the ingredients and keep them in a tightly sealed container.

It can't get easier than this! My mom use to make it and after trying a few recipes, I decided that I didn't need the extra work as this works just fine for me.Always have a jar of this in the refrigerator.


Ingredients:
orange peel
sugar


Whenever you peel an orange, add the peel to a jar,make sure to remove the white part.
Cover with sugar and let sit.Over time, the sugar becomes a syrup and will preserve the orange peels.
Keep in the refrigerator and use in your recipes.
Add more as you use your oranges,remembering to add sugar too,if needed.

You already know by now that it's hard for me to get some ingredients and I manage with most of them,since I joined the zaar I make my own coconut milk,my own spice mixes,I've even made ketchup (it's available,of course,but I got so into making my own stuff).The only thing (so far) that I couldn't find a substitute is sesame oil,but I've still have some from my cousin who sent me a bottle from England.And dear Joy,sent me some cumin from Wales.And my DH brings me dried limes and other things too. Now cumin,maple syrup,turmeric and other things are available as well.
My sister,who visited last week,brought me from St. Thomas some Carribian spice mix and a fat free ginger sauce.

I can so see myself trying this on a whole roasted chicken!

And this looks like a perfect match for iceberg lettuce.
Now I don't mind anymore that not everything is available,makes hunting for stuff more fun and I always get excited when I see a new product in the store. Thai red curry sauce is the last item I saw,but not the real deal,just the one you just really add some chicken in it.But still,it's better than nothing! Oh,I forgot to say that I got nori,sushi seaweed sheets for sushi!!!

I have to post this really quick for safekeeping.Try this and you won't buy it again.

Ingredients:
1 (6 ounce) can tomato paste with garlic
1/2 cup light corn syrup
1/4 cup white vinegar
1/4 cup white balsamic vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder

Combine all ingredients in a medium saucepan over medium heat.
Stir and bring to a boil, reduce heat and simmer for 30 min.
Stir often.
Remove from heat and cover til cool.
Keep in a covered container in fridge.

I was so happy when I discovered this recipe. Great flavor.Sharon's recipe calls for extra virgin olive oil,but I tried it with vegetable oil as well and it worked fine.



Ingredients:
2 tablespoons paprika
2 cups extra virgin olive oil

Spoon 2 tbls. paprika into a clean jar or bottle. Pour in 2 cups olive oil and seal the bottle. Leave in a cool, dark place, shaking the bottle occasionally, for 1 week.
 Line a funnel with a double layer of cheesecloth and then strain the oil into another bottle. Use the oil to baste vegetables and meats when cooking. Enjoy!

I finally figured it out that I can add the link to the original recipe.



Ingredients:
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon seasoning salt
1 tablespoon celery salt
1 tablespoon pepper
2 tablespoons dry mustard
4 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon ginger
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano

Sift all ingredients together to blend evenly. Store in a tightly covered jar.
For a crumb coating, combine 1 ½ tbsp of this mixture with 1 cup fine dry bread crumbs.

Storage

Spices and herbs will lose their colour, taste and aroma over time. To preserve peak flavour and colour, store spices and herbs in a cool, dry place, away from exposure to bright light, heat, moisture or oxygen. If possible, avoid storing spices and herbs too close to the stove, oven, dishwasher or refrigerator, where rising steam or heat can come into contact with them. Dampness can cause caking or clumping of ground spices.

Store herbs and spices in airtight containers, such as glass jars, plastic containers or tins, to protect against moisture and preserve oils that give spices their flavour and aroma. .

Red-coloured spices, such as chili powder, cayenne pepper and paprika can be refrigerated to prevent loss of colour and flavour. The best storage temperature for herbs and spices is one that is fairly constant and below 70º F. Temperature fluctuations can cause condensation, and eventually mold, so if you store spices in the freezer or refrigerator, return them promptly after use.

The shelf life of each herb and spice is different, and all age, even under the best conditions. Check your herbs and spices — and those you consider purchasing — to see that they look fresh, not faded, and are distinctly aromatic. The shelf life of herbs and spices will vary according to the form and plant part, too. Those that have been cut or powdered have more surface area exposed to the air and so lose their flavour more rapidly than whole herbs and spices.

Here are some guidelines:
Whole Spices and Herbs
Leaves and flowers — 1 year
Seeds and barks — over 2 years
Roots — over 2 years

Ground Spices and Herbs
Leaves — 6 months
Seeds and barks — 6 months
Roots — 1 year

Adding Herbs and Spices to Food
With a few exceptions, use herbs and spices sparingly, to enhance and accent other flavours rather than dominate them. For starters, try 1/2 teaspoon of spice for a dish that serves four to six. (For herbs, use 1/2 teaspoon powdered, 1 1/2 teaspoon dried, chopped, or 1 tablespoon fresh chopped.) Because oils are concentrated in the drying process, it takes about half the quantity of dried herbs as fresh. To release the flavour of dried herbs, crumble them in your hand before adding them to your dish

Add whole spices during cooking to allow their flavours to permeate the food. When you use whole, dried spices in cooking, tie them in a cheesecloth or metal tea strainer for easy removal. Add ground or cut herbs and spices midway or towards the end of your cooking time, so their flavours won't dissipate. For uncooked foods, such as salad dressings, fruits or juices, add spices and herbs several hours before serving to allow flavours to blend. For salad dressings, add the spices to the vinegar and allow to stand before adding the oil. Allow for the buildup of intensity with red pepper or spice blends containing red pepper. First taste tests often seem mild.

Grinding
Whole spices can be ground in a small coffee grinder, small food processor, pepper grinder, or mortar and pestle. To clean coffee grinder after use, add small amount of sugar or uncooked rice and process.

Toasting or Dry RoastingThis process can accentuate the taste and aroma of spices such as cumin, coriander, mustard seeds, fennel seeds, poppy seeds and sesame seeds. To toast, heat a heavy skillet over medium heat until hot. Add spice(s); toast 2 to 5 minutes or until spices are fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat.

Which to Use
The correct spice or herb for any food is the one that tastes right for you. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it. When you're at a loss about what to add to a dish, try something from the list below.

Beans - avocado leaves, cumin, cayenne, chili, epazote, mexican oregano, oregano, parsley, pepper, sage, savory, thyme

Beef - Aleppo pepper, basil, bay, black pepper, chili, cilantro, curry, cumin, garlic, kebsa spices, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme, zatar

Cheese - basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken - Aleppo pepper, allspice, basil, bay, cinnamon, chili, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, pepper, ras el hanout, rosemary, saffron, sage, savory, star anise, sumac, tarragon, thyme

Eggs - basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish - anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, star anise, tarragon, marjoram, zatar

Fruits - allspice, anise, cardamom, Chinese 5-spice, cinnamon, cloves, coriander, ginger, mint

Lamb - Aleppo pepper, basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, kebsa spice, marjoram, mint, mustard, oregano, parsley, ras el hanout, rosemary, savory, tarragon, thyme

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salads and Salad Dressings - basil, caraway, celery seed, chives, dill, fennel, garlic, horseradish, lemon peel, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, sumac, tarragon, thyme

Soups - Aleppo pepper, basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary, star anise

Tomatoes - basil, bay , celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo filé, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Vegetables - chili, chives, curry, dill, marjoram, parsley, savory, thyme

I just love making my own spice mixes,at first because where I live there aren't a lot of choices to come by and I also like to know what goes in my food..

Ingredients:
2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme leaves
1 teaspoon garlic powder

Combine all ingredients and store in an airtight container for up to six months.

by Pets'R Us

Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons ground black pepper
1 1/2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1/2 teaspoon dried oregano
salt

 Mix all ingredients together and store in a small jar.

From all the cajun seasonings that I've tried this one was my fav.Recipe belongs to elmotto at the zaar.

Ingredients:
2 1/2 tablespoons paprika
4 teaspoons dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne

Combine all ingredients in a small jar & shake well.
It's our favorite seasoning for French Fries.