I love some good seasoning. Spice mixes are something you can get very creative with, as there are so many spices out there and so many combinations that just work. This is my take on a chicken spice mix; a mix I’ve been happily using for years. I use this, standard, when working with plant-based chicken replacers, whether that be in the form of store-bought chicken chunks, frozen & defrosted tofu, or even certain mushrooms (such as my Crispy Battered & Baked Oyster Mushrooms recipe).
- 1 teaspoon sea or rock salt
- 1 teaspoon vegetable bouillon powder
- 1 teaspoon dried Herbes de Provence
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon ground cumin/cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- Place all the ingredients into a small chopper cup, grinder, or a mortar. Chop/grind/crush the spices until well combined and there are no lumps or clumps. Alternatively you can also just add this to a bowl and whisk to combine; however, I prefer the dried herbs to be crushed so that the spice mix is ultimately a fine powder. Oftentimes certain spices (such as garlic powder) tend to clump up if kept too long or if kept in a humid place/exposed to moisture, so that's another reason I prefer to grind the mixture. Store in an airtight container away from moisture and use within one year.