Turn everyday meals into something special with your choice of these flavourful seasonings. Each is suitable for 4 servings (1 lb/500 g boneless or 1 1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish). All of the dry spice mixes can be stored in airtight containers for up to 6 months.

How-to:
In large bowl, combine 2 tbsp (25 mL) each Spice Mix and vegetable or olive oil; and 1 clove garlic, minced. Add meat, poultry or fish, turning to coat well. Cover and refrigerate for 15 minutes or for up to 4 hours.

African Adobo Spice Mix
In small bowl, combine 2 tbsp (25 mL) smoked sweet paprika or paprika; 1 tbsp (15 mL) ground cumin; 1 1/2 tsp (7 mL) each ground cinnamon and coarsely ground pepper; 1 tsp (5 mL) hot pepper flakes; 1/2 tsp (2 mL) salt; and1/4 tsp (1 mL) ground cardamom or cloves. Makes about 1/4 cup (50 mL).

Cajun Spice Mix
In small bowl, combine 4 tsp (20 mL) dried thyme; 1 tbsp (15 mL) each paprika and packed brown sugar; 1 1/2 tsp (7 mL) each ground cumin, dry mustard and hot pepper flakes; and 1/2 tsp (2 mL) salt. Makes about 1/4 cup (50 mL).

Mole Spice Mix
In small bowl, combine 2 tbsp (25 mL) chili powder; 1 tbsp (15 mL) cocoa powder; 1/2 tsp (1 mL) salt; 1/4 tsp (1 mL) each pepper, cayenne pepper and ground cinnamon; and 1/8 tsp (0.5 mL) ground allspice. Makes about 1/4 cup (50 mL).

Orange Spice Mix
Finely grate orange to make 4 tsp (20 mL) rind; let stand until dry, about 1 hour. In small bowl, combine orange rind; 1 tbsp (15 mL) each dry mustard and ground ginger; 2 tsp (10 mL) ground allspice; 1/2 tsp (2 mL) salt; and 1/4 tsp (1 mL) cayenne pepper. Makes about 1/4 cup (50 mL).

Find out what wines will soothe your taste buds during your next barbecue here: Photo gallery: 5 budget wines for barbecued meat.

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