The topic for this column was inspired by a reader’s question regarding a particular spice blend she’d seen listed in a recipe she wanted to try. When she located it in her local supermarket and saw the price for a teeny-weeny container, she first nearly fainted and when recovered decided to ditch the idea of preparing that dish.

She recently came across said recipe and still found it intriguing so decided to ask me for advice about making your own spice blends, hoping to control the cost in the spice department. Yes, Liz, it can easily be done.

I try to buy individual spices and herbs in health food stores, food co-ops or other shops that sell them by the ounce rather than in prepackaged containers. This is an easy way to control cost — you buy just the amount you really need and will use up in a short period of time. Spices do not have a long shelf life, and in fact, most are past their peak flavor in just 3-6 months.

And where do you store your spices? I’ll wager a guess that many of you store them where it is most convenient — right near the stove. This is the worst possible place because heat is the enemy of spices, depleting their essence quickly. They should be kept in a cool, dark place, away from heat and moisture. If you use a lot of spices and like to make your own blends, invest a bit of money in an electric coffee grinder set aside for grinding spices only. Of course, a good old mortar and pestle and a lot of elbow grease works too.

If there is a spice I just cannot find locally, I turn to a great mail order source located in Muskego, Wis., called Penzey’s Spices. Call 800-741-7787 to request a catalog or order at www.penzeys.com.

Before I get to the recipes for the spice blends, here is a bit of trivia to spice up your day:

• Poppy seeds contain trace amounts of morphine. There is not enough to produce any effect on your body, but just enough to show up if opiates are screened in routine drug testing of urine.
• When Christopher Columbus set out on his voyage, he was actually looking for spices. Success! He discovered bay leaves, pepper and cinnamon — and the New World as a bonus.
• Saffron is the most expensive spice. It is derived from the bright orange stigma of the purple autumn crocus. 14,000 stigmas must be hand picked to yield 1 ounce of saffron.
• The 10 most widely used spices in the United States are black pepper, garlic, cinnamon, cayenne pepper, parsley, mustard, ginger, basil, nutmeg and oregano.
• If you suffer from motion sickness, pack some gingerroot the next time you hit the road. Tests have shown that ginger, either fresh or preserved, is more effective than Dramamine. Ginger is used in New Guinea as a contraceptive and in Africa it is thought to be an aphrodisiac.

Some of the blends I’ve chosen to share with you may be ones you not used often so feel free to decrease amounts by 1/2 for a smaller batch if that better suits your needs.

Herbes de Provence mix

• 1/4 cup dried thyme
• 2 Tbsp. dried basil
• 1 Tbsp. dried oregano
• 1 Tbsp. dried rosemary, crushed

Mix well; store in an airtight container away from heat and light. Season veggies, chicken or meat. Yield: 1/2 cup.

Chicken or spice pork blend

• 1-1/4 tsp. salt
• 1 tsp. ground black pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. dried parsley
• 1/4 tsp. marjoram
• 1/4 tsp. garlic powder
• Mix well; store in an airtight container away from heat and light. Yield: 4-1/4 tsp.

French four spice blend

• 1 Tbsp. white pepper
• 1/4 tsp. ground cloves
• 1 tsp. ground ginger
• 1 tsp. grated nutmeg

Mix well; store in an airtight container away from heat and light. Use to season pates, terrines, and duck. Yield: about 2 Tbsp.

Seasoned salt

• 2 Tbsp. salt
• 1 tsp. dried tarragon
• 1 tsp. ground allspice
• 1 tsp. Hungarian paprika
• 1 tsp. ground coriander
• 1/2 tsp. cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. dried marjoram
• 1/8 tsp. ground cloves
• Mix well; store in an airtight container away from heat and light. Yield: about 1/4 cup.

Fajita seasoning

• 1 Tbsp. chili powder
• 1/2 tsp. ground chipotle chile
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. ground cumin
• 1/4 tsp. cayenne

Mix well; store in an airtight container away from heat and light. Yield: about 2 Tbsp.

Garam masala

• 4 tsp. ground coriander
• 2 tsp. ground black pepper
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp. ground cloves

Mix well; store in an airtight container away from heat and light. Use in Indian and Southeast Asian cooking. Yield: about 3-1/3 Tbsp.

Creole seasoning

• 2-1/2 Tbsp. paprika
• 2 Tbsp. salt
• 2 Tbsp. garlic powder
• 1 Tbsp. black pepper
• 1 Tbsp. onion powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dried oregano
• 1 Tbsp. dried thyme

Mix well; store in an airtight container away from heat and light. Use in Cajun and Creole cooking. Yield: about 3/4 cup.

Italian herb seasoning

• 1 tsp. dried oregano
• 1 tsp. dried marjoram
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. dried rosemary, crushed
• 1 tsp. ground sage

Mix well; store in an airtight container away from heat and light. Yield: about 2 Tbsp.

Seafood seasoning

• 1 Tbsp. ground bay leaves
• 2-1/2 tsp. celery salt
• 1-1/2 tsp. dry mustard
• 1-1/2 tsp. black pepper
• 3/4 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. ground ginger
• 1/2 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/4 tsp. ground mace (optional
• 1/4 tsp. ground cardamom (optional)

Mix well; store in an airtight container away from heat and light. Yield: 3-3/4 Tbsp.

Poultry seasoning

• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 1/2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground white pepper
• 1 tsp. dry mustard
• 1/2 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground nutmeg

Mix well; store in an airtight container away from heat and light. Yield: about 4 Tbsp.

Chili powder

• 3 Tbsp. paprika
• 1 Tbsp. ground cumin
• 2 Tbsp. ground oregano
• 1 tsp. cayenne pepper
• 1/2 tsp. garlic powder

Mix well; store in an airtight container away from heat and light. Yield: about 6-1/2 Tbsp.

No salt cajun herb mix

• 5 Tbsp. paprika
• 2 Tbsp. dried minced onion
• 2 Tbsp. dried minced garlic
• 1 Tbsp. cayenne pepper
• 1-1/2 tsp. dried oregano
• 1-1/2 tsp. dried basil
• 1-1/2 tsp. white pepper

Mix well; store in an airtight container away from heat and light. Yield: about 3/4 cup.

Herb and garlic blend

• 1 Tbsp. dried basil
• 1 Tbsp. dried marjoram
• 2 tsp. garlic powder
• 2 tsp. dried thyme
• 1 tsp. dried rosemary, crushed
• 1/4 tsp. dried oregano

Mix well; store in an airtight container away from heat and light. Yield: about 3-1/2 Tbsp.

Spicy southwest seasoning

• 2 Tbsp. medium chili powder
• 2 tsp. ground cumin
• 1-1/2 Tbsp. paprika
• 1 Tbsp. ground coriander
• 1 tsp. ground black pepper
• 1 Tbsp. garlic powder
• 3/4 tsp. crushed red hot pepper flakes
• 1 Tbsp. dried oregano
• 2-1/2 tsp. salt

Mix well; store in an airtight container away from heat and light. Yield: about 1/2 cup.