Spice mixes are blended or . When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
Masala
Masala (derived from
Sanskrit मषि (maṣi), to mash or powder/grind to powder)
is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually
Dry roasting) spices, or a paste (such as
vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in
Indian cuisine to add spice and flavour,
most familiarly to Western cuisine in chicken tikka masala and chicken
Curry powder, or in
masala chai.
Other South Asian cuisines including Bangladeshi,
Nepalese cuisine, Pakistani and Sri Lankan, Southeast Asian cuisine such as
Burmese cuisine and the Caribbean regularly use spice mixes.
Notable spice mixes by region
Americas
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Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers
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Montreal steak spice, a seasoning mix for steaks and grilled meats
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Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore
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Pumpkin pie spice, a North American blend of cinnamon, clove, ginger, nutmeg, and allspice
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Italian seasoning, a blend of rosemary, thyme, basil and oregano
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Seasoned salt, a blend of table salt, herbs and spices.
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Tajín, a Mexican blend of chili powder, salt, and dehydrated lime juice
European
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Adobo, a marinade of paprika, oregano, salt, garlic, and vinegar originating in Iberia and widely adopted in Latin America and elsewhere; not to be confused by the Philippines preparation given the same name by colonial-era Spaniards
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Fines herbes, a French blend of parsley, chives, tarragon, and chervil for seasoning delicate dishes
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Beau monde seasoning, salt, onion powder and celery powder - sometimes other ingredients
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Garlic salt, a mixture of dried garlic and table salt
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Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
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Italian seasoning, a blend of oregano, thyme, basil, parsley, and sage.
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Khmeli suneli, a blend used in Georgia and the Caucasus region
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Lemon pepper, a blend of lemon zest, cracked , salt, and spices
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Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices
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Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
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Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
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Seasoned salt, a blend of table salt, herbs, spices, other flavourings
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Sharena sol, a Bulgarian mixture of summer savory, paprika and salt, with other optional ingredients
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Vadouvan, French version of an Indian masala
Middle East and Africa
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Advieh, a spice mixture used in Iranian cuisine and Iraqi cuisine
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Afrinj, an Ethiopian blend that is milder than berbere or mitmita
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Baharat, used throughout the Middle East
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Berbere, an Eritrean and Ethiopian blend
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Duqqa, a blend popular in Egypt and its surroundings, made from nuts, spices and herbs
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Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee
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Mitmita, an Ethiopian blend of African birdseye chili peppers, cardamom, cloves and salt
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Ras el hanout, a blend that includes cinnamon and cumin among other spices
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Tabil, a spice mix made from herbs, spices, and sometimes roses
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Suya, a Hausa people spice mix for traditional suya and chichinga kebabs in sahelian West Africa. Made from cayenne, ginger, ground peanuts, dried onion, and chili
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Za'atar, a Middle Eastern mix which is both an individual herb and a blend of that herb with Sesame and sometimes dried Rhus coriaria
East and Southeast Asian
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Bumbu, several Indonesian blends.
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Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices, usually fennel seeds and szechuan peppercorns.
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Húng lìu, a Vietnamese blend
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Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori.
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Shisan Xiang (Chinese: 十三香, Shísān Xiāng), a kind of Wuxiang powder whose names suggests which being made up of thirteen spices. The most popular Shisan Xiang is produced by Wang Shouyi(王守義), a time-honored brand in He'nan(河南) province of China.
South Asia
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Bafat, used in Mangalorean cuisine
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Chaat masala, ground spices used for flavouring chaat
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Garam masala, most commonly used spice blend in the Indian subcontinent
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Kaala masala, black spice blend used in the Indian subcontinent
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Panch phoron, a five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds originating from the Indian subcontinent
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Tandoori masala, spice blend originating from the Indian subcontinent for tandoor-cooked meats
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Thunapaha, a spice blend of coriander, cumin and fennel seed used in traditional Sri Lankan cuisine
See also
External links
