From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your galley can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe?
No passport required!I use a lot of spice blends in my recipes you can make them in advance and have them ready to go. You will find them listed in their place of origin.
- Berbere - A heady combination of spicy, bitter, and sweet spices used in Eritrea, Djibouti, Ethiopia, and Somalia.
- Dukkah - An Egyptian mix of toasted nuts and seeds like hazelnuts, sesame seeds, coriander, and cumin.
- Harissa - Made from smoked red peppers and widely featured in Tunisian and other North African cuisines.
- Meze - an appetizer in Greek or Middle Eastern cuisine often served with a a drink. Modern Greek & Turkish; Modern Greek mezes. This spice captures this in flavour.
- Ras el Hanout - A varying blend of spices used in North African cooking, especially Moroccan.
- Asian Spice Mix - Use this mix to season ground pork for wonton or egg-roll fillings, or sprinkle it into a beef and vegetable stir-fry.
- Chinese Five Spice - A little of this pungent mix goes a long way, giving dishes a balanced hit of sweet, savory, bitter, and sour.
- Gomasio - A Japanese condiment of toasted sesame seeds ground up with coarse salt. Especially delicious over rice.
- Green Curry Mix - delicious and easy green curry with chicken or seafood.
- Laksa - is a popular spicy noodle soup in the Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur).
- Sri Racha - is a type of hot chilli spice or chili sauce made from chili peppers, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern ... In Thailand, the sauce is most often called sot Siracha
- Thai Satay Spice Mix - Make your own satay spice mix and peanut sauce from scratch for this authentic flavour.
- Togarashi - A Japanese condiment made from seven spices including chile pepper, citrus peel, sesame seeds, and seaweed.
- Bay of Bengal Spice Mix - This spice blend from eastern India contains cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and ginger.
- Biryani (pronounced [bɪr.jaːniː]), also known as biriyani or biriani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat.
- Chaat Masala - A tangy masala, or spice mix, made with amchoor (dried mango); often sprinkled on snacks and street foods.
- Curry Powder - An Indian-inspired British invention, this typically includes turmeric, coriander, cumin, fenugreek, and red pepper.
- Garam Masala - Garam means warm, or hot, and the mix usually contains warming spices like cinnamon and cardamom.
- Panch Phoron - A Bengali five-spice blend of whole fenugreek, nigella, cumin, black mustard, and fennel seeds.
- Vindaloo - is a spicy powder used to make curry, adding mild heat and flavor to lamb, pork, and seafood recipes.
Latin America & the Caribbean
- Adobo - An all-purpose seasoning that contains garlic, oregano, pepper, and other spices; used in Mexican and other Latin American cuisines
- Cajun Seasoning - is a blend of paprika, onion, garlic, chilli, fennel and thyme for a spicy addition to meat or fish.
- Chili Powder - A blend of the spices most commonly found in Latin American cooking, such as ancho chile, paprika, cumin, and Mexican oregano.
- Jerk Meat Spice - A spicy Jamaican mixture including red and black pepper, allspice, cinnamon, and thyme.
- Louisiana Spice - blends vary in name, but whether called Cajun or Creole, most contain a mix of paprika, garlic, thyme, salt, pepper, and cayenne—ingredients typically found in the region's gumbos, seafood boils, and meat rubs.
- Salsa Spice Blend - At its most basic, salsa is simply chopped herbs, chiles, onions, and cilantro, flavored with salt and brightened with a squeeze of lime juice. But the beauty of salsa is its versatility and adaptability.
- Taco Seasoning - is one of my favorite spice mixes. I love all things Mexican. Food. Clothes. Little native villages perched high up in the mountains.
- Advieh - A Persian mix of dried rose petals and spices like cinnamon, cardamom, cloves, nutmeg, cumin; often used in rice and stews.
- Baharat - An all-purpose seasoning in Middle Eastern cuisine, typically including black pepper, cumin, cinnamon, and cloves.
- Nomad - A little bit of Morocco comes to the table with this mix of sumac, sesame seeds, and thyme.
- Za'atar - A fragrant and tangy blend of thyme, sesame seeds, and sumac.
- Dijon and Tarragon Spice Blend - Tarragon is added Dijon Mustard to create an exciting tangy flavour. The texture is smooth and the yellow colour is speckled with green tarragon.
- Fines Herbes - A French blend of four fresh or dry herbs, such as chervil, chives, tarragon, and parlsey.
- Gingerbread Spice Mix - This Homemade Gingerbread Spice Mix Recipe is great for holiday recipes. Or make it as an inexpensive homemade gift for family and friends!
- Gyros Spice Blend - This delicious and all-purpose blend made from dried herbs and spices gives the traditional flavour and aroma of Greek cuisine to many dishes. ... Greek Gyros is a traditional Greek dish made from slow cooked spiced meat served in flat bread with onion, tomato and lettuce.
- Herb and Garlic - A simple and extra-flavorful homemade garlic and herb seasoning blend recipe, made in less than 5 minutes, with spices found in your own pantry! For a variation add 2 tbs of Dried Dill, to make Dill and Onion Spice blend.
- Herbes de Provence - A seasoning blend featuring many of the herbs that grow most abundantly in southern France.
- Khmeli Suneli - A Georgian mix of warm, nutty, grassy, and bitter spices like fenugreek, coriander, savory, and black peppercorns.
- Onion and Chive - Make a big batch of this garlic-and-chive spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing.
- Quatre Epices - Meaning "four spices," this French blend typically includes ground black and/or white pepper, cloves, nutmeg, and ginger.
- Tapenade Spice Blend - Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word tapenade. Use this spice blend to add to your Olives, Anchovies or pasta dishes.
- Tzatziki Spice Mix - There are many variants of this recipe, this is my take on it. Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb.
- Dry Meat Rub - are great for the smoky barbecue. Most rubs include a variety of brown sugar, paprika, and other spices.
- Pickling Spice - Lends complex flavor to preserved fruits and vegetables; generally contains bay leaves, mustard seeds, and peppercorns.
- Poultry Spice - An aromatic, woodsy combination of sage, thyme, and other herbs and spices.
- Pulled Pork - You might be of the belief that marinade equals juiciness, but in the case of pulled pork the tenderness is created using a dry rub.