Maybe obvious but I just thought to myself “I make this meal all the time and every time I mix together the required amount of spices. Why don’t I just make a shit load and then use as much as I need each time?”
Gonna do this from now on its actually gonna save me so much psychic damage from fucking around with powder.
I do this for chili. Rather than having to measure random portions of like 8 spices, I can just do a bulk mix one every 6 months and just measure out 5 tbsp of the mix and add 1tbsp salt when I make it.
Ok, so why not mix the salt in as well?
I like to control it based on the salt levels of the other items we include. We often include 3 cans of beans, along with beef and tomatoes. Sometimes they come unsalted or we use different ingredients that may need less or more.
Being able to control the salt level independent of the spice blend can be useful if you sometimes use the blend in dishes with salty ingredients like capers or anchovies.