My spice racks are overflowing with must-have herbs and spices plus lots of delicious rubs and blends that make adding flavor super simple.

If salmon’s on the menu, I might sprinkle it with salt and pepper and dill, or I might just reach for the salmon rub. Ditto if I’m making beef, chicken or pork — I have a plethora of possiblities.

Now, however, I have a chance to simplify. McCormick has come up with a spice-blend recipe that stands on its own as a seasoning or can be mixed with a variety of ingredients to make a half-dozen marinades with remarkably different flavor profiles.

The first step is stirring together Super Spice Grill Blend: 2 teaspoons each ground cinnamon, garlic powder, crushed rosemary leaves and thyme leaves; 1 teaspoon each oregano leaves and sea salt; and 1/4 teaspoon ground red (cayenne) pepper. Store the blend in a tightly covered jar in a cool, dry place. You’ll have enough to make 2 or 3 marinade recipes.

To make any of these marinades, stir together the ingredients in a small bowl. Set aside 2 tablespoons of the marinade mixture to use for basting. Place 1 to 1 1/4 pounds of meat, poultry or seafood into a large, resealable plastic bag or glass dish. Add the remaining marinade; turn the food to coat it well.

Refrigerate seafood for 30 minutes, everything else for 1 hour or longer. Just before cooking, drain and discard the used marinade. Grill the food, basting halfway through the cooking time with the reserved 2 tablespoons marinade. Yield: 4 servings.

Green Tea and Peach Marinade (used on the shrimp in the above photo): Combine 1 tablespoon spice blend, 1/4 cup strong brewed green tea, 2 tablespoons peach preserves, 2 tablespoons white wine vinegar. Best on shrimp, chicken; also good on pork, salmon, steak.

Honey-Pomegranate Marinade: Combine 1 tablespoon spice blend, 1/4 cup pomegranate juice, 2 tablespoons honey and 2 tablespoons lime juice. Best on pork, lamb; also good on steak, chicken, salmon.

Triple-Citrus Marinade: Combine 1 tablespoon spice blend, 1/4 cup orange juice, 2 tablespoons canola oil, 1 tablespoon honey, 1 tablespoon lemon juice and 1 tablespoon lime juice. Best on chicken, salmon; also good on pork, scallops, shrimp, tuna.

Indian Marinade: Combine 1 tablespoon spice blend, 6 ounces (3/4 cup) plain low-fat yogurt, 2 tablespoons canola oil, 1 tablespoon lemon juice and, if desired, a pinch of ground turmeric. Best on chicken, pork; also good on lamb.

Caribbean Marinade: Combine 1 tablespoon spice blend, 1/4 cup tropical juice blend and 2 tablespoons each brown sugar, cider vinegar and dark rum. Best on tuna, shrimp; also good on chicken, pork, salmon, steak.

Tuscan Marinade: Combine 1 tablespoon spice blend, 1/4 cup olive oil, 1 tablespoon balsamic vinegar and 1 teaspoon Dijon mustard. Best on steak, chicken; also good on lamb, pork, salmon.