From Scratch

Everything has a price. Too often, the price of convenience is steep, both in dollars and good health, and it’s a steeper price than I’m willing to pay.

Take taco seasoning. Those handy envelopes of not quite three tablespoons sell for about a dollar and contain way more than a day’s worth of sodium. Depending on the brand, each serving provides 18 - 23% of the daily recommended allowance for sodium — and there are six servings per packet. One brand even contains sugar!

We can do better, with nutrition, economy and taste.

Many years ago I began getting recipes for home mixes, especially for popular taco seasoning. Problem was most used a tablespoon or more of chili powder which, no surprise, left whatever dish it was used in tasting like chili. So I began playing around with formulas, borrowing good proportions from some, good ingredients from others and doing away with excess of any kind. The result is a blend that’s flavorful but mild, enhancing the food without dousing it in salt.

I use sea salt here; its clean taste helps to make it possible to use less than a teaspoon of salt. If you use kosher salt, remember there are two kinds: crystals and flakes. So by volume, use twice as much for crystals and 50% more for flakes, but while I’m a huge fan of kosher salt I prefer the quick blendability of sea salt for this.

Here are proportions for the seasoning mix in bulk and for about 1 envelope’s worth; it keeps well in a jar and having it this way eliminates the temptation, sometimes tendency, to use an entire packet. I mixed the smaller amount last night and used about 1 tablespoon to season a pound of ground meat for nachos. A friend keeps it in bulk, using 2 teaspoons at a time in a bread her family likes. Either way, once you’ve got the spices on hand, the cost per batch is well below the price of a packet and you control the sodium.

Ella’s Taco Seasoning Mix

1 teaspoon chili powder
1/2 tsp cayenne (increase for more heat)
1/4 teaspoon garlic powder
1/4 teaspoon dried minced onion
1/4 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 scant teaspoon sea salt
1 teaspoon black pepper (about 40 grinds)

Blend well and store in an airtight container. Use 2 tablespoons for each packet called for in a recipe or use to taste.

In bulk:

1 heaping tablespoon chili powder
2 teaspoons cayenne (increase for more heat)
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon red pepper flakes (or more to taste)
1 teaspoon oregano
2 teaspoons paprika
2 tablespoons cumin
1 tablespoon sea salt
1 tablespoon black pepper

Related: Healthier Baking Mix

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