1 tbsp. thyme
1 1/2 tsp. sage
2 1/2 tsp. rosemary
1 tbsp. marjoram

Use ground herbs. Mix. Place in shaker. Use 1/4 teaspoon for 1 pint soup, sauce or 1 pound of meat or use at table.

1 1/8 tbsp. white pepper
4 tbsp. grated nutmeg
3 tbsp. ground ginger
1 1/2 tbsp. ground cloves

Especially good on fresh pork, poultry, beef and squash, sweet potatoes, beets and corn.

SPICY FLAVOR BLEND:

2 tbsp. savory, crushed
2 1/2 tsp. onion powder
1 1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tbsp. powdered mustard
1 3/4 tsp. curry powder
1 1/4 tsp. ground cumin

Combine savory, mustard, onion powder, curry powder, white pepper, cumin and garlic powder. Mix well. Spoon into shaker. Makes about 1/3 cup; about 0.59 mg sodium per teaspoon. NOTE: To temporarily prevent caking, add a few grains of uncooked rice to mixture and shake well.

ALL-PURPOSE SPICE BLEND:

5 tsp. onion powder
2 1/2 tsp. paprika
1/2 tsp. white pepper
1/4 tsp. celery seeds
2 1/2 tsp. garlic powder
2 1/2 tsp. powdered mustard
1 1/4 tsp. thyme leaves, crushed

Combine onion powder, garlic powder, paprika, mustard, thyme, white pepper and celery seed. Mix well. Spoon into shaker. Makes about 1/3 cup; about.46 mg sodium per teaspoon. NOTE: To temporarily prevent caking, add a few grains of uncooked rice into mixture and shake well.

HERBED SEASONING BLEND:

2 tbsp. onion powder
1 tsp. celery seeds
1/16 tsp. black pepper
2 tbsp. dill weed or basil leaves, crushed
1 tsp. oregano leaves, crushed
1/4 tsp. grated lemon peel, dried

Combine dill, onion powder, oregano, celery seeds, lemon peel and pepper; mix well. Spoon into shaker. Makes about 1/3 cup; about 0.65 mg sodium per teaspoon. NOTE: To temporarily prevent caking, add a few grains of uncooked rice into mixture and shake well.