I can't think of many blends that we use. Maybe a chili seasoning that we use for tacos. I have a bunch of herbs and spices and use what each dish calls for.

My own blend of garlic power, onion powder, paprika and black pepper.

I tend to use herbs far more than spices so thyme, rosemary, chives and parsley top my list. For spices, I have become quite fond of Montreal steak seasoning, which can be used on a whole lot more than just steaks!

Yes to Montreal Steak !

It depends what I'm seasoning. For steaks and beef in general I use either D.L Jardine's steak seasoning or Szeged steak rub on one side and Char Crust hickory seasoning on the other.

Pork gets one of the John Henrys rubs. I like their Honey Rib rub best and used it on pork tenderloins on Sunday and it was fabulous.

For veggies I use Traeger veggie rub + home made garlic powder.

I use a variety of home made marinades and rubs on various seafood.

Montreal steak is OK but there are much better products available IMO and I've tried a lot over the decades.

The only blend I use is za’atar. Otherwise I use separate herbs and spices and combine them as the mood takes me.

I love Tajín, a Mexican blend of lime, chili peppers and sea salt. I put it on eggs, roasted vegetables, potatoes, etc.

I see where Amazon has the Blackstone Whiskey Burger seasoning. Two for 19.97.

Montreal steak is fantastic on green beans.

Favorite? All of them. If I must pick one, Emeril's essence creole seasoning. When I can't think of anything I want to make for dinner, I'll yank some wings out of the freezer, have it thawed in 10 minutes, shake them up in a bag with that seasoning and some flour, along with some cornstarch. Baked for 25-30 minutes. Done. Easy-peasy.

https://www.emerils.com/120057/emerils-essence-creole-seasoning

The blend I use the most is Cajun, based on a recipe by Justin Wilson. It has equal portions of dried basil, oregano, thyme, cayenne, onion powder, garlic powder, salt, white pepper, and paprika. I also make my own za'atar and store it in the freezer, since it has sesame seeds. Another that I make and keep on hand is berbere spice, and I use a recipe from Marcus Samuelsson.

I use sumac frequently in various recipes, and I use achiote paste when making Yucatecan style recipes.

Tony Chachere's Original Creole Seasoning. I use it a lot on all sorts of things- meats, veggies, eggs etc.

I make my own blend, several spices go in it.....cayenne, paprika, chili powder, garlic powder, cumin, dry mustard, I can't remember what all. But I've made it for several years and it gets used on almost everything. Fish, potatoes, eggs, pork chops, sloppy joes, fajitas, in the hamburger for tacos, etc etc. I just call it my all-purpose seasoning and it makes about a cup or cup and a half. I keep it in a jar, and just re-fill my larger spice bottle.

jasdip,

If you have a recipe for that, I sure would like to see it!

I don’t know if it’s my favorite, but nutmeg makes an appearance a lot here, in pasta sauces and in green beans.

Another thumbs up for Spicy Montreal Steak seasoning. It's all I use in burgers.

I buy a local seafood blend for etouffee.

My absolute favorite, though, would be Trader Joe's Everything and the Elote. Love it on popcorn and in egg salad.

https://www.traderjoes.com/home/products/pdp/066804

I use a lot of Penzey's Chili Con Carne blend as a starting point for chili, and Penzey's Bavarian blend for any sort of meat dish. For baking I love King Arthur's gingerbread spice mix, which I hear is 3 parts ginger, 2 parts cinnamon, and 1 part each nutmeg, allspice, and cloves.

"For spices, I have become quite fond of Montreal steak seasoning..."

i absolutely love that stuff! As silly as it sounds, I sometimes just open the container to smell it. :-)

The only blend we use is Cow Camp from Sprouts. A little goes a long way

Bpath, I've never used Nutmeg in anything except baking desert type things. I may have to give it a try.

Chloe,

I do that with cardamom. Part I can't figure out is, why it reminds me of the California coast?! Happy memories.

Nutmeg goes with cinnamon. In baking...just a small amount. It is necessary in french toast.

I mostly mix my own blends but I do treasure the Ras al Hanout I get from a specialty spice store in Melbourne. Great for any kind of North African/Middle Eastern dish.

My favorite is Lawry’s blend of sweet basil, citrus & garlic rub which I use on seafood. It only comes in a large 23 oz. container. Available on Amazon. It’s $13.96 right now.

One spice I find using often is seasoning salt.

Kathsgrdn, if you've only used nutmeg in desserts, there is a chance you will not like it in pasta sauce or vegetables. For me, it ruins spinach and any pasta that I've had it in. I can tolerate small amounts in Lebanese meat dishes, but I'm happier without it.

I do love it in desserts, however, as well as eggnog.

I recommend being very cautious when experimenting with it in savory dishes. You can always add more, but it is impossible to remove it, if it turns out that you do not like it.

I just added Montreal Steak Seasoning to my shopping list. Looking forward to giving it a try.

My spice storage is limited so I have made my own Montreal Steak Rub.

I made nutmeg green beans for an avowed bean-hater and they ate them. and liked them!

we use a lot Penzey Spice products. one of our favs is their Galena Street! so good on wings - which we smoke on our Traeger! another good one from Penzey that we use almost everyday is their California Pepper!

Hmmmm. The only blends I have is Emerils Cajun and some sort of Greek seasoning. I dont remember the name but i love it. I mix those 2 blends together when I make fried chicken. I like that brand of Cajun spice because it's not hot like so many are. Oh, and the classic, Lawrys seasoning salt. I like that on pork chops.

I tend to stay away from pre mixed blends for the most part because a lot of them have fennel in them, and i really dislike it. I feel like it makes everything taste like licorice and I just........ick.

I guess I am in the minority here because I am not a fan of Montreal steak seasoning,even though I season lots of things I make with the individual spices that are in it. I bought it once to save the hassle, but it didn't taste right......

I have a few Epicure spices that I like and tend to use more of those for my homemade soups.

I stay away from garlic salts or powders....I use granulated garlic only.

No blends for me, aside from za'atar as well. I love thyme and use it liberally on chicken, beef and vegetable dishes. I have been told by Lebanese friends that za'atar is mostly thyme.

I have a friend who has thyme growing all around her house; makes me hungry just stepping out of the car at her house.

For herbs, I like a Za'atar blend, and for spices I like a coffee-based spice rub that I buy at the local bulk store. There are different za'atar recipes, often regionally based, so I know from a local brand I like their "Jordanian blend".

I'll have to experiment tomorrow. I do have a few beans from the garden that I could try a little nutmeg on tomorrow.

I love Aleppo pepper.

Kosher salt is my go to seasoning for a steak, burger or most anything unless I’m using a marinade. I’ll use a pinch of Maldon’s if i need to season anything at the table.

Cinnamon is probably my favorite seasoning and almost always use more than any recipe calls for. I’ll also use granulated garlic on occasion.

I do use Wildtree taco seasoning and sometimes their fajita seasoning as it is much more healthy than any packaged stuff. And I like Tony Chachere’s creole seasoning when cooking that type food or hot wings. Years ago I really preferred Paul Prudhomme’s creole spices but cant find those now.

If you like Emeril's Essence that he put on almost everything, here's the recipe. Easy to make.

https://www.emerils.com/120057/emerils-essence-creole-seasoning

Tony Chachere's Cajun seasoning.

Another vote for Za’atar! I also like Sumac.

I have been using creole seasoning on a lot of things recently. But, like jmm, my favorite blend is Ras al Hanout.

I like creole seasoning a lot, and I use jerk seasoning too (especially in one hearty mixed chicken, fish & vegetable stew that I make, or on chicken.) Can't really name a brand preference for either - I had one jerk blend I really liked from the grocery, but never found it there again. I like generic curry powder in a particular chicken salad recipe too - it isn't strong.

Two other blends that I have become very fond of, in small quantities to add a little zing to a variety of dishes, like pea soup, vegetables, meat - are two that were passed on to me by a neighbor. They received them as gifts from a family member returned from Africa: Zanzibar Hot Curry and Zanzibar Chilly Pilipili Hohoo (really, that is the label on the container!) I have enough to still last a long time, good since I don't know if I could find them locally - even though we have several markets that cater to African immigrants.

Other than those, I tend to just add herbs/spices as the mood strikes me and don't make my own blends. I tend to dislike a lot of southwest-ish blends though.

I like several blends from Penzeys. i use Arizone dreaming and Northwoods a lot

Rob, you requested my spice mix recipe. Here it is. Feel free to tweak it if necessary.

Blends that I like:

Cavendar's Greek Seasoning, Spike's Vegit (no salt, esp good on roasted potatoes), Montreal Steak Seasoning. TJ's 21 Seasoning Salute (Aldi has a copycat version that I picked up when I ran out of the TJ's.)

Penzey's Apple Pie spice blend.

I tried a little nutmeg on my grilled beans today. I couldn't taste a difference. I didn't put a lot on them and that my be why.

Thanks! I'm ready to go now

Kathsgrdn, maybe it is because you grilled your beans instead of steaming or boiling them. However, when you add nutmeg to vegetables, it is best not to be too noticeable - otherwise you have added too much.

The berbere spice mix that I make has small amounts of nutmeg and cinnamon in it, but because there are so many other ingredients, none of them are overpowering.

A lot of spice mixes are primarily salt and cayenne/pepper, especially ones made in Pakistan, but also some domestic Creole/Cajun mixes. Emeril's spice mix recipe is very similar to what I use in my Cajun spice mix and is not overly salty.

When you buy a spice mix, you do not want to be paying a high price for salt - salt is cheap and you can always add it, if necessary.

For Indian spice mixes, it is best to buy ones that are made in India instead of Pakistan, but I tend to mix my own instead, as I have specific preferences for what spices predominate, and I like to minimize the cinnamon, although I do not omit it.

I made berbere chicken thighs last night.

I like a very light dusting of freshly grated nutmeg in creamed spinach.