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Do anyone recommend to measure out all my ingredients in one go and make, for example 1 kilo of spice mix and then add whatever I need or should I always weigh out what I need?

I always go as fresh as poss and grind spices when needed, if you do it in batches it tends to lose it's pungency which then reflects in the end product.

+1

Phil

But if you are using ground herbs/spices?

Don't think they meant 'fresh' herbs - just 'freshly' mixed. If you make up a kilo of spice then it will be enough for 40 kilos (probably a years supply for an average family) . Better to make up smaller batches of the ones that you enjoy the taste of rather than just one type of sausage seasoning which will lose its flavour before its used up.

ps Make sure you mix them by starting with the salt first, this will absorb the volatile oils in the spices. And add one spice at a time and thoroughly mix.

I like to grind whole spices wherever possible. The difference between BP and nutmeg (for example) when freshly ground from whole spices, as compared to shop bought ground ones, is marked.

Phil

In terms of herbs, can't remember the ratio, but it will be different weight/amount depending on whether fresh or dry, one of the other guys I'm sure can enlighten us?