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Spice Blends & Seasoning Mixes
Spice packets have a 40 to 60 percent filler problem. Corn starch, anti-caking agents, and sodium that pushes past what the actual spice content would require.
Making your own takes five minutes and costs less per batch than one packet. The moroccan spice blend goes on roasted vegetables, chicken thighs, and lamb. The shawarma blend works as a marinade base. The chili seasoning is the one to make in batches and keep in a mason jar all year.