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Homemade Mediterranean Seasoning Blend

Forget pre-made seasoning blends. Make your own. You will save money and have less waste. Use on meats, seafood, vegetables, dressings and spreads. It’s very versatile and you can easily scale this recipe to whatever you are making.

A small jar of Mediterranean Seasoning.

The Flavors of The Mediterranean

The Mediterranean includes over fifteen countries with varied cuisines. Each country overlaps their spice and herb profiles so there is some sharing between countries. Today’s Mediterranean seasoning blend includes the common herbs and spices you can find in any of these countries. It’s perfect for meat but can also be added to vinegar and oil to make a robust vinaigrette. Just be sure to add a little more salt.


Below are common herbs in the different regions. The uses of each depends on the country and regional cuisines. There is a lot of crossover as people move around and bring their preferences with them.

  • basil
  • oregano
  • thyme
  • basil
  • rosemary
  • tarragon
  • dill
  • garlic
  • mint
  • parsley
  • sage
  • saffron
  • savory


Allspice in a jar next to allspice berries.

All of these spices are common to U.S. markets with the exception of sumac. It is becoming popular so you will start to see even this one on your local market.

  • ginger
  • sumac
  • black pepper
  • cloves
  • cumin
  • coriander
  • paprika
  • cinnamon

Herb & Spice Substitutes

BASIL substitute – For dried herbs, many of them are interchangeable. The Italian and Greek herbs are pretty close in flavor profiles so you can easily change out one from another. A close flavor profile to basil is oregano. You can also swap in thyme, parsley or sage.

CUMIN substitute – Caraway, cumin and coriander are all in the parsley family. Caraway is similar to cumin but lacks the heat. If substituting caraway, add half caraway and half paprika. This should come close to cumin in your recipe. You can also sub in coriander but the flavor will change a little.

ITALIAN seasonings – If you are making a recipe and you are missing one of there herbs, simply substitute in an herb that is already in the recipe. For example, if a recipe calls for one teaspoon of basil and one teaspoon or oregano and you don’t have any oregano, just add in two teaspoons of basil. It will keep the same flavor profile of the dish.

GARLIC substitute – Garlic is a member of the allium family. You can substitute any of the other members to help with your flavor profile. These alliums include chives, onions, shallots and leeks.

SAFFRON substitute- Saffron has a very unique flavor profile. You can substitute in achiote or turmeric for the color but the flavor is hard to replicate. I think pomegranate molasses comes close. Try adding achiote or turmeric together with pomegranate molasses. If you have any other ideas, leave a comment. I would like to know.

SAGE, SAVORY & Tarragon – These should be interchangeable with each other.

CINNAMON, CLOVES & NUTMEG – These are interchangeable if they aren’t the main spice in the dish.

Small jars of Mediterranean Seasonings.

How I Use Mediterranean Seasoning Blend

I use this seasoning blend on any meat, including ground beef. It works great to liven up burgers, on skewered meat, fish, pork loin and chicken.

This also works great for roasting vegetables. Simply toss vegetables with olive oil, seasoning blend and added salt. Toss and roast in the oven on a baking sheet.

You can make a vinaigrette out of this by adding to olive oil, vinegar or citrus juice and some more salt to taste.

Add to marinades.

Add to butter to make a compound butter.

Make as little or as much as you want.

Small jars of Mediterranean Seasoning.

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Allspice in a jar next to allspice berries.

Mediterranean Seasoning Blend Recipe

Yield: 1/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Forget pre-made seasoning blends. Make your own. You will save money and have less waste. Use on meats, seafood, vegetables, dressings and spreads. It's very versatile and you can easily scale this recipe to whatever you are making.


  • 2 parts salt
  • 5 parts dried rosemary
  • 2 parts ground cumin
  • 4 parts around coriander
  • 2 parts dried oregano
  • 1 part ground cinnamon
  • 2 parts paprika
  • 1 part ground black pepper


  1. In a jar with a tight fitting lid, add ingredients. Shake and keep in a dark place such as your pantry.


  • Because this recipe is measured out in parts, make as little or as much as you like. If you are only making a little, use a 1/4 tsp measuring spoon. If you are making a large amount, start with a 1/4 cup measurement. Any measuring cup or spoon can be used. Just make as much as you will use or make extra for an easy weeknight meal.
  • This recipe is versatile, feel free to use any of the herbs and spices in the list above for more flavor or extra heat.
  • Buying whole spices and grinding your own extends the freshness of the spices. Simply grind just the amount that you need. Whole spices keep fresher longer.

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