Savory Spice Blend Remix

Name: Savory Spice Blend Remix
Prep time: 6 min
Total time: 6 min
Yield: 10 servings
Ingredients: 2 tablespoons white sesame seeds; 1 1/2 tablespoons black sesame seeds; 1 tablespoon poppy seeds (chia seeds for twist); 1 tablespoon dried minced onion (fresh preferred, light toasted before mixing); 1 tablespoon dried minced garlic; 3/4 teaspoon crushed fennel seeds (replaces 1 teaspoon coarse salt); 1 teaspoon coarse salt (reduce because fennel adds punch)

By Emma

Certified Culinary Professional

Published on 26 January 2026 • Recipe tested & approved

Blending sesame seeds, poppy seeds, onion flakes, garlic flakes, and a twist of crushed fennel seeds for a crunchier, more complex flavor profile. Adjust quantities slightly for balance—less salt, more garlic to cut through richness. Keeps sealed at room temp nearly a year, dry and crisp. Scatter on breads, roast veggies, avocado smash, or even grilled fish. Chunky bits signal freshness, toasty nutty smells mean it’s time to toss on something hot. Learned the importance of fresh onion flakes—old ones taste flat and chalky. Fennel adds a subtle anise note, unexpected but works in savory mixes. Always crush seeds lightly before mixing, releases oils, boosts aroma. Replace poppy with chia for anti-clump and health kick. Mix with hands, feel the texture change. Store in dark jar, away from heat—no plastic bags, or soggy disasters.

Prep: 6 min

Cook: 0 min

Total: 6 min

Servings: 10 servings

#DIY spice mix #seed seasoning #toasted spices #savory blend #kitchen tips

Starts with seeds. White sesame, black sesame, poppy—sometimes chia, if you want that twist. Crushed fennel sneaks in for a unique pop. Smell hits your nose; toasty, nutty, sharp garlic and onion punches. Tried dry mixing first, but found light toasting onion and garlic elevates the sharpness, cuts any chalky notes. The salt reduced because fennel shines of sweetness and depth. Keep the mixture dry or it turns gummy—learned that after ruining one batch sitting on a humid counter. Crushed seeds release essential oils. Mix with hands, feel the blend’s texture. Press it down when storing; air’s the enemy here. Use on anything lacking oomph, like roasted potatoes, avocado toast, or sprinkling on salad bowls. Watch storage carefully. Air and heat wreck layers of flavor.

Ingredients

2 tablespoons white sesame seeds
1 1/2 tablespoons black sesame seeds
1 tablespoon poppy seeds (chia seeds for twist)
1 tablespoon dried minced onion (fresh preferred, light toasted before mixing)
1 tablespoon dried minced garlic
3/4 teaspoon crushed fennel seeds (replaces 1 teaspoon coarse salt)
1 teaspoon coarse salt (reduce because fennel adds punch)

About the ingredients

Substitution tips: chia seeds for poppy—adds crunch and resists moisture better, though taste shifts slightly to earthier sweetness. Crush fennel seeds lightly, don’t pulverize—they give bursts of anise flavor without overpowering. Fresh minced onion flakes toasted lightly bring out a sweeter umami note; avoid old store-bought flakes unless you want bitterness and chalkiness. Garlic flakes toasted until just golden amplify sharpness without burning, crucial for balancing salt and seed flavors. Salt reduction key when adding fennel. Store mix away from heat and moisture to keep crunchy—plastic bags trap moisture, use small glass jars with tight lids instead. Crushing seeds before mixing unlocks oils and flavor, skipping this step causes dullness. Mix with hands rather than spoon for even distribution and tactile cue on texture.

Method

Mix & Taste

Start with dry seeds—crush fennel gently in mortar before adding to bowl. Combine white and black sesame, poppy or chia for texture variety. Dry toast onion and garlic lightly first—15 seconds in hot pan, smells jump out. Let cool. Toss all ingredients together, stir thoroughly.

Storage & Use

Transfer to airtight container immediately, press down slightly to reduce air pockets. Store somewhere dark, room temp. Keeps its crunch and aroma for up to 11 months if dry. If you detect any mustiness or sogginess, toss and make fresh. Use on everything salty—roasted potatoes, egg salad, even popcorn. Sprinkle on and press in with fingers for best adhesion.

Why It Works

Toasted garlic and onion deliver deep umami. Crushed fennel gives unexpected sweetness and texture. Chia seeds repel moisture better but change mouthfeel. Reduce salt slightly balancing fennel's brightness. Crushing seeds unlocks oils, waking up subtle notes. Store sealed to keep the essential crunch. Limit humidity to avoid clumping.

Cooking tips

Start by toasting onion and garlic flakes lightly in hot dry pan—watch closely until aroma blooms and color just begins to shift. Let cool completely. Crush fennel seeds gently with mortar and pestle just until fragrant. Combine all dry ingredients in a bowl; mix thoroughly with fingers to feel texture changes and distribute flavors evenly. Avoid metal spoons that can bruise seeds excessively. Press spice blend down into jar to exclude air pockets, locking in freshness and crunch. Store in airtight container away from heat and light. Check mix before use–if any moisture or clumping, smells off, toss. Use generously on savory dishes like roasted veggies or eggs. Allow to sit on warm food a minute to release aroma before eating. These steps ensure maximum flavor release and long-lasting freshness in your seasoning blend.

Chef's notes

💡 Toast onion and garlic flakes dry in hot pan under watchful eye. Wait for aroma to bloom and edges to just shift color. Avoid burnt bits. Cooling thoroughly before mixing prevents moisture buildup. Crunch and fresh smell tells you it’s right. Old flakes? Chalky, flat. Skip or replace with lighter toasted fresh.
💡 Crush fennel seeds lightly. Too fine and you lose bursts of anise flavor. Gritty texture adds surprise crunch. Mortar and pestle work best. Don't pulverize — just press enough to release oils. Fennel’s sweetness balances salt down. If using pre-ground fennel, flavor flattens quickly.
💡 Substitute poppy seeds with chia for moisture resistance. Texture changes from crunch to slight chew, earthy but worth it for storage. Chia also prevents clumping better. If using chia, reduce salt just a bit less—chia doesn't have poppy’s subtle flavor kick. Mix well by hand for even spread.
💡 Press spice blend firmly into jar after mixing — squeezes out air pockets that invite humidity. Use small glass jar, airtight lid recommended. Avoid plastic bags; trap moisture, ruins crunch fast. Store in dark, cool place — heat dulls oils and aroma. Check blend regularly, toss if musty or clumpy smells hit.
💡 Mix ingredients by hand, not spoon, to feel texture changes mid-mix. Chunky bits signal freshness. Over stirring bruises seeds, spreads oils too early. Sensory clues key: you want crunch, dry, not damp. Toss on hot foods last minute, press lightly for aroma release before eating.

Common questions

How to toast garlic and onion flakes?

Dry pan. Watch sharp. Aroma first clue. Color flicker means almost done. Don’t burn—turn off or remove soon after smell pops. Cool fast or moisture traps in mix.

Can I skip crushing fennel seeds?

Skip? Lose burst of sweet anise notes. Crush lightly to release oils. Pulverizing makes powder. Powder kills texture. Bursts give crunch and flavor surprise.

What if mix clumps?

Clumps signal moisture. Fix: toss batch, dry jar, air-tight, press to reduce pockets. Storage too warm or plastic bags cause this fast. Add some extra seeds dry if needed, keep sealed.

Best storage containers?

Small glass jars with tight lids work well. Dry, dark, cool spots preferred. Plastic bags hold moisture, no good. Mason jars, spice jars work. Avoid metal spoons mixing, bruise seeds.