The idea behind this recipe is to use up what you have! Only limit the overpowering seasonings such as cumin or curry, otherwise use a teaspoon or so of each and if a bottle has a full tablespoon left in the bottom, just dump it all in to finish it off. I never make this the same way twice, but this is a fairly typical list. Use your delicious blend in soups, to pep up sauces, sprinkle on chicken or fish or salad, or sizzle in a spoonful of oil and toss with pasta.
Mix all together and grind to a powder in a coffee grinder reserved only for herbs. (Coffee acids are to difficult to remove from a grinder used for that purpose and will transfer a bitter flavor to your spices.) Smell the herbs before adding them and throw them away if there's no real scent - they're too old and there will be no real flavor!
Salt (flavored is fine)
Jan Burke http://dailydishinblog.blogspot.com/