I used to think seasoning blends were for amateurs, like the cheat sheets of the spice world. After all, wouldn't gourmets do their own spice selections, measurements and blending? I am glad I did follow that philosophy for years because now that I've been relying on the blends in my spice rack I realize just how convenient, tasty and economical they are.

A new eating plan my husband was embarking on was helped by my learning and following it, too, and adjusting my cooking. That took time and energy and I found myself relying on the Mexican, Italian, Chinese and curry spice blends I had rather than taking additional seasoning steps. When I realized how much they were improving the meals, I looked forward to shaking them as well as having to open (as well as to have bought) only one spice bottle, rather than the five or so that might have been required to equal the blend.

Here are the A, B, C's (or anise, basil, cumin) of some of the more popular blends, though they can vary slightly by brand. Look for them in spice jars in supermarket seasoning aisles; popular paper packets are generally instead marketed for one type of meal, such as taco seasoning, and may not have the gourmet punch of the contents of glass jars.

Italian: marjoram, basil, rosemary, thyme, oregano, savory sage. Sometimes garlic is included.

Mexican: onion, garlic, basil, cumin, red pepper, oregano, cilantro. Sometimes specific peppers, such as jalapeno, are included.

Chinese Five Spice: star anise, cloves, cinnamon, fennel, black pepper.

Curry Powder: coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper, ginger.

Just like other foods, spices can be labeled organic, non-genetically modified (non-GMO), sugar- and salt-free, as well as having been produced from only whole herbs and spices. This can make a difference in quality and flavor. Some blends, like often curry and Chinese five spice, are powders. Others are dried and look very natural.

Don't restrict your culinary creativity to using international blends only for that country's cuisine. Although they are classic combinations from that region, pay attention as well to their individual flavor notes and how that could conveniently expand your recipe repertoire. Below, for example, are some of the reasons why my rustic-looking Mexican seasoning blend bottle got emptier every day. All ingredients are to taste.

JEWEL OF A JUICE

Stir well into tomato juice, lime juice, orange juice, green tea iced tea and Mexican seasoning blend.

CRACK THIS OMELET

As an omelet filling, saute in olive oil sliced green and red bell peppers, mushrooms, slices of cooked ham and Mexican seasoning blend.

PEPPY POTATOES

Cook mini (about 1-inch long) red potatoes and let cool enough to slice. Heat olive oil on low heat in skillet, carefully add cooked potato slices, sliced fresh zucchini, pimiento, diced black olive and Mexican seasoning blend. Cook until heated through and zucchini starts to get somewhat tender, but not soggy, stirring occasionally.

SIZZLING SLIDERS

Mold slider patties out of one-ounce each of ground beef, turkey, chicken or lamb, including within the patty shredded Swiss and mozzarella cheeses, cooked corn kernels and Mexican seasoning blend. Heat for about 2 minutes on each side until fully cooked and meat reaches an internal temperature of 165 F. Good as is without buns.

ICE CREAM IDEAS

Top vanilla ice cream with Mexican seasoning blend and then warmed caramel sauce, sprinkles and ground cinnamon.

AFTER-WORK GOURMET COOKBOOK SHELF

Many families are rushing through their meal each night to get to a game and cheer for their homegrown super star. If so, Melissa Clark of the New York Times is changing the rules of the dinner game. In "Dinner: Changing the Game," Clark provides easy dishes that are so flavorful and nutritious that they require no time spent on side dishes. Innovative, easy choices that may become new family favorites include Spicy Pork & Black Bean Chili; Spiced Corn & Crab Cakes; Fried Lemon Pasta; and Red Curry & Coconut Tofu.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.