Spice Mix for Tacos: A Homemade Blend Without Fillers
The best spice mix for tacos is built from single spices, not a packet. The base is ground cumin and coriander. Heat comes from red chilli powder. Colour and earthiness come from turmeric and paprika. Garlic, onion and oregano round it out. Two tablespoons season 500g of mince. No fillers. No starch. No anti-caking agents.
What goes into a taco spice mix
Most shop-bought taco seasoning packets list starch, sugar and flow agents before some of the spices. A homemade blend removes all of it. Seven spices do the work.
Cumin gives the warm, earthy backbone that defines taco flavour. Coriander lifts it with citrus notes. Together they are the foundation, which is why Dhana Jeera, a pre-ground blend of both, is the fastest route to a balanced base. Red chilli powder brings clean heat. Turmeric adds colour and depth. Paprika, garlic, onion and oregano complete the profile.
The No10 taco spice mix
This makes one small batch, enough for three taco nights.
- 3 tbsp Dhana Jeera (coriander and cumin powder)
- 1 tbsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tbsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried oregano
- ½ tsp fine sea salt and ½ tsp black pepper
Whisk everything in a bowl. Store in an airtight container away from light and heat. Used within three months, the blend stays at full strength.
For a rounder, warmer finish, add ½ tsp Naram Masala. It is a mild finishing blend. It softens the chilli and adds depth without raising the heat.
How to use it
Brown 500g of beef, chicken or plant-based mince over medium-high heat. Drain excess fat. Add 2 tablespoons of the spice mix and 100ml of water. Simmer for 4 to 5 minutes until the liquid reduces and coats the meat. Taste and adjust the salt at the end.
The same ratio works for fajitas, burrito bowls, roasted vegetables, black beans and taco soup.
Adjusting the heat
The blend as written sits at mild to medium. For more heat, increase the red chilli powder to 1½ tablespoons. For a family-friendly version, halve the chilli and let the Dhana Jeera base carry the flavour. Heat should be a choice, not a default.
Why single spices beat packets
A packet locks you into one ratio and pads it with fillers. Single spices give you control over heat, salt and freshness. They also give you traceability.
Every No10 Spice batch is tested at Intertek Food (UK), a laboratory accredited by UKAS under accreditation 4065 to ISO/IEC 17025:2017. Every batch returns Salmonella Not Detected. Volatile oil levels are verified, which is the technical measure of aroma and potency. Blending and packing take place at FGS Ingredients, a BRCGS AA certified facility. A taco spice mix is only as good as the spices in it.
FAQ
What spices are in a taco spice mix?
Cumin, coriander, chilli powder, paprika, turmeric, garlic, onion and oregano. Cumin and chilli are essential. The rest build balance and colour.
How much taco seasoning do I use per 500g of mince?
Use 2 tablespoons of spice mix and 100ml of water per 500g of mince. Simmer for 4 to 5 minutes until the sauce coats the meat.
Can I make taco seasoning without a packet?
Yes. Combine cumin and coriander as the base, add chilli powder for heat, then paprika, turmeric, garlic, onion and oregano. Homemade blends contain no starch, sugar or anti-caking agents.
How long does homemade taco seasoning last?
Up to six months in an airtight container away from light and heat. It is at its best within three months. If the aroma has faded, the flavour has too.
Is taco seasoning spicy?
Only as spicy as you make it. Control the heat through the amount of chilli powder. The cumin and coriander base carries the flavour either way.
Every blend starts with the four pouches in The No10 Set. One set. Every dish.