So maybe you've got a favorite spice rub that they don't sell anymore. Or maybe you thought you had another bottle of that seasoning blend when you planned for this recipe but you can't find it anywhere. Whatever the reason, we've all wanted to make some more of a blended spice that we didn't make ourselves.
First off, the best thing to do is to supplement before you start using. Don't season half your meat with the blend and then the other half with something totally made up. You're never going to match it precisely, so it's better to mix up more and then mix what you've got left of the original in.
If you've got most of what you need, or if you're adding it to a dish throughout the cooking process (remember, spice early, spice often), you can usually just stretch it with a bit of the major flavor. For an unfortunate number of spice blends you're likely to find in your local supermarket, you can just add some salt, pepper, or sugar, or all of the above. No shame, but a lot of spice blends rely heavily on one or more of those three.
Check out the ingredient list. Chances are good that they won't tell you what spices are in it, but you might get some idea. Sometimes the name will give you a clue too. Not all spice blends are called, "Coriander and cumin with a hint of nutmeg," but sometimes they might be called "Jamaican Jerk" which should tell you to look up Jamaican jerk seasoning online and see what all might be in there.
Taste and smell will be your best guide. Just like mixing pigments to match a particular paint color, mixing spices isn't a hard and fast science, and you can definitely get better with practice. The best part about that is that you can make your own spice blends once you've figured out what goes into the ones you like.
In most cases, getting the major flavor correct is enough. If you bulk up an earthy spice blend with something earthy like cumin, or a citrus-y blend with something like coriander, for example, it might not taste exactly the same but it won't be too far wrong. Obviously those are the two easiest examples. An Italian blend might obviously want garlic or oregano, but sometimes fennel is good there too. As you learn what various spices taste like, you'll have an easier time. And don't be afraid to make "good enough" substitutions. Maybe you don't have thyme and you're pretty sure that's what the missing taste is. Try adding another herb-y note like oregano or marjoram. Taste as you go.
Once you're comfortable with the basics of adding a bit more of the major note, the trick is to add some of the secondary notes as well. It's not ras al hanout if it's nothing but cumin. Yes there's earthiness there, but there's also warmth from cinnamon. Or maybe your curry powder is largely turmeric and fenugreek, but I guarantee there's some coriander and cumin in there too. It's like adding a little of a contrasting color to make the original color pop.
Obviously, the more practice you have making your own spice blends, and the more recipes for spice mixtures you've absorbed, the better at this you'll be. Don't worry if you're not perfect right out of the gate. It really does take practice.
One note on quantities: if you're trying to stretch a mixture by more than 50%, you're better off making your own blend and adding what's left of your original to that. Don't worry about matching the flavors; find a recipe for something that sounds similar and make it. The more new you add, the less original it'll be. Most store-bought blends rely heavily on things which are hard to find, like dehydrated juices and flavor compounds. Yes, you can get citric acid (and I recommend you do if you can because it's a great add) but most home cooks don't have it on hand.
So, to sum up, first try adding a bit of salt/sugar and pepper. Then check the label and look up other recipes. Let taste and smell guide you, and don't forget to add a little contrast to your main flavor component.
It's really not that hard. You can do it. This is cookable.
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