Spice mixtures

Spice mixtures (also called mixes or blends) are combinations of dried spices and herbs prepared according to traditional recipes and often associated with particular types of dishes. Many traditional spice mixtures can be found in countries of the Middle and Near East, perhaps because they are at the confluence of overland spice trade routes and have been exposed to both Eastern and Western cooking traditions over centuries. Unique spice mixtures are sometimes confined to a single country, region, town, restaurant or even a household. When specific mixtures of spices and herbs are regularly used (e.g. in a popular dish), it is convenient to buy such pre-made blends from spice vendors or grocery stores (often as packed and branded products). Well-known examples include curry powder, garam masala, Chinese five spices, Thai seven spices, garlic salt and pumpkin pie spice.

Spice mixtures are sometimes roasted or toasted to bring out the flavour. Ingredients are added in a specific sequence, starting with woody spices such as cinnamon and cloves and ending with delicate herbs such as parsley and chervil. In Indian cuisine, spices are often fried in oil or ghee, a process known “tempering” (English), chaunk (Hindi), baghaar (Oriya), bagar (Bengali) and phoŗon (Maithili). The heat causes the spices to start popping and the flavours are released into the oily matrix. The food ingredients are then added to the fried spices and become coated in the spicy oil.

Spice mixtures may be added to the food before, during or after preparation. They are used whole or powdered, but also as pastes (e.g. bumbus), sauces, marinades, spice rubs or tisanes (infusions or decoctions of herbs, spices, or other plant material in water). Whole spices (or bunched herbs, e.g. bouquet garni) ares often removed from the dish just before it is served.

A brief overview of only the most famous spice mixtures of the world is given below. Note that sauces and pastes are not included here.

Spice mixtures and seasonings

Advieh or adwiya is a spice mixture used in traditional Persian (Iranian) cuisine and in the surrounding regions. The main ingredients are usually cardamom, cinnamon, cloves, cumin, rose petals, turmeric and ginger but regional variations may include ground black pepper, coriander, golpar, mace, nutmeg, saffron and sesame.

Aleppo seven-spice or Lebanese seven-spice is a traditional Middle Eastern (Syrian or Lebanese) spice mixture comprising allspice, cinnamon, coriander, cardamom, black pepper, nutmeg and cloves.

Apple pie spice usually comprises cinnamon, nutmeg and allspice (sometimes also cardamom) and is used to flavour apple pie.

Baharat (Bahārāt is the Arabic plural for bahār or “spice”) is a mixture of finely ground spices used in Arabian (Persian) and Turkish cuisines. It is a hot and spicy mixture of dried red chilli peppers or paprika with allspice, black pepper, cardamom, cinnamon or cassia, cloves, coriander, cumin and nutmeg. The powder is rubbed into fish or meat or it can be used as a marinade (mixed with olive oil and lime juice). It is often added to soups and stews and can also be used as a condiment. Turkish baharat has mint as a main ingredient, while Tunisian baharat is a mixture of dried rosebuds with cinnamon and pepper. Kebsa spice (Gulf-style baharat, found along the Persian Gulf) also includes black lime (loomi) and saffron.

Bengali five-spice mixture – see panch phoron

Berbere is the well-known spice powder and key ingredient of Ethiopian cuisine. There is no such thing as a “standard” berbere – various other herbs or spices may be added. However, according to a traditional recipe, the basic ingredients are 1½ cups korarima seeds, 2½ cups dried red chilli pepper, ½ cup each of salt, red onion (chopped) and garlic, 4 teaspoons each of black cumin, ajowan and finely chopped ginger and lastly 1 teaspoon each of cloves, black pepper (or tailed pepper/cubeb), cinnamon, coriander, savory, cumin, fenugreek seeds, sesame seeds and sacred basil (and/or rue).

Buknu or buknu masala is a North Indian mixture of oil, salt, black salt, ginger powder, turmeric, cumin, pepper, asafoetida, various dried fruits and other ingredients.

Bumbu is the term used for Indonesian spice mixtures, often used in the form of seasoning pastes (wet stir-fry mixtures). They are variously composed depending on the intended dish. Bumbus usually contain onions, garlic and chilli with herbs such as lemongrass, salam leaf (Indonesian bay leaf) and spices such as galangal and ginger. Bumbu kacang or “peanut sauce” is a famous example, commonly used with signature dishes such as gado-gado and satays. The Balinese version of bumbu is called jangkap (“the flavour of root”) and is made from ingredients such as galangal (laos), lesser galangal (kencur), ginger, turmeric, lemongrass, coriander and cumin.

Chaat masala or chat masala is a spice mixture used in India and Pakistan to flavour fast food, usually sold at carts. The masala is added by the street vendor according to the taste of the customer. It is a sweet-sour spice and condiment that has the following typical ingredients: amchoor (dried mango powder), black pepper, chilli powder, coriander, cumin, dried ginger, hing (asafoetida), kala namak (black salt) and salt. It may be served with food (and drinks) on a small plate or bowl and is sprinkled on salads and egg dishes. A version with less coriander, cumin and ginger but more amchoor, asafoetida, black salt and chilli pepper is known as fruit chaat masala and is used on chopped fruits or fresh vegetables.

Chaunk is an oily mixture of fried spices added to various dishes before, during or after preparation. The terms chaunk or baghaar (“tempering” in English) is also used for the cooking technique used in Bangladesh, Pakistan and India to produce these spice mixtures. The spices are fried in oil in a particular sequence, starting with more woody materials such as cinnamon and cloves and ending with more delicate ones such as coriander leaves and curry leaves.

Chilli powder (also known as chilli spice or chilli mix) is not just powdered chilli peppers but a spicy blend that includes various other spices such as coriander, cumin, cloves, allspice, oregano and garlic, as well as seasoned salt and powdered soup bouillon. It is often sold in the United States in small sachets for convenient instant use in “Tex-Mex” cooking, especially the famous Mexican chili con carne. Homemade chilli powder is prepared by roasting the required amount of dried chilli peppers (mild or hot, according to taste) and other main ingredients on low heat for a few minutes before the mixture is powdered.

Chinese five-spice powder (wu xiang fen) is the most famous spice mixture of China, made from star anise (ba jiao), fennel seeds (xiao hui xiang), cassia bark (rou gui), cloves (ding xiang) and Sichuan pepper (hua jiao) in an approximate weight ratio of 5:5:4:3:1. In southern China, Cinnamomum aromaticum is sometimes replaced with C. loureiroi and cloves with mandarin peel. The powdered spice mixture is rubbed into meat or often mixed with syrup or honey and spread over the meat (especially duck, chicken and pork) before cooking. The use of five-spice powder has spread from China to various parts of Asia and is also important in Vietnamese cuisine.

Chinese major spices (da liao) is a combination of spices with star anise as the main ingredient, often used with meat. The mixture varies from place to place in China but star anise is always included.

Crab boil is a term for commercial or home-made spice mixtures used to flavour the water in which crabs or other shellfish are boiled. Typical ingredients are salt, hot peppers, lemon, bay leaf, garlic, mustard seeds, coriander and allspice. These are sold in mesh bags or as liquid concentrate.

Curry powder and the modern use of the word “curry” are Western inventions for a spice mixture of Indian inspiration that was popularized throughout the British Empire during the 19th and 20th centuries. It is similar to some spice mixtures used in India, such as garam masala and especially the Tamil sambar powder. The main ingredients are chilli peppers, coriander, cumin, fenugreek seeds and turmeric in various combinations – some hot but mostly quite mild. Subtle and unique variations in taste may be created by adding other ingredients such as asafoetida, caraway, cardamom, cinnamon, cloves, fennel seeds, garlic, ginger, mustard seeds, nutmeg, long pepper and black pepper. Before the introduction of South American chilli peppers to South Asia, the hot taste of spice mixtures came from black pepper. There are very many regional and local variants, from fiery hot to very mild, but the yellow colour contributed by turmeric powder is perhaps the most characteristic feature. Curry powder is added to a dish at the beginning of cooking (unlike masala, which is added as an additional seasoning). Thai curries differ from Indian curries in that they are quick-cooking (not stewed) and that they start not with curry powder but with a green paste (a mixture of green herbs with chilli and other spices, pounded in a pestle and mortar).

Dhansak masala is an Indian (Parsi, Gujarati) spice mixture used to season dhansak, a special type of curry stew made of meat (usually goat or mutton) and lentils, vegetables (including pumpkin), garlic, ginger and spices. This masala is a dry-roasted and powdered mixture of chilli peppers with bay leaves, black pepper, green or black cardamom, cinnamon, cloves, coriander, cumin, fenugreek seeds, mace and turmeric.

Duqqa, dukka or dukkah is an Egyptian spice mixture made from crushed (pounded) nuts, herbs and spices. Typical ingredients include salt, hazelnuts, pepper, sesame, coriander, cumin, caraway, chickpeas, marjoram, mint and za’atar (Origanum syriacum). The spice is used as a seasoning for stews and other dishes and can also be mixed with olive oil and eaten with bread (as a dip or a spread).

Five-spice powder – see Chinese five-spice powder

French spice mixture. The classical spice mixture widely used in French cookery comprises 20 g cloves, 20 g nutmeg, 12 g white pepper, 10 g bay leaf, 10 g coriander, 10 g thyme, 6 g cayenne pepper, 5 g marjoram and 5 g rosemary. The recipe given by Larousse for Provençal cooking is a mixture of 25 g each of basil, bay leaf, nutmeg, rosemary and thyme; 20 g each of cloves, summer savory and white pepper; 10 g coriander and 3 g lavender.

Gâlat dagga – see qâlat daqqa

Garam masala (literally “hot spices” in Hindi) is a popular blend of ground spices commonly used in Indian and other South Asian cooking traditions. There are many regional variations but the basic ingredients are dried red chilli peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, Indian bay leaves (tejpat), star anise and fennel. Some versions have cloves, black and white pepper, cinnamon, cumin and cardamom and various herbs added. Garam masala is usually relatively mild but has an intense spicy taste. The spices are usually toasted to bring out the flavour and aroma and the ground spices may be mixed with water, vinegar or coconut milk to form a paste. In recent years, garam masala has become readily available in supermarkets as commercially prepared ground mixtures.

Goda masala or kala masala is a popular Indian (Marathi) sweet-tasting spice blend made of red chilli peppers, green chillies, garlic, ginger, mustard and onion.

Hawaij is a Yemenite ground spice mixture mainly used in coffee and in soups, stews, rice and vegetable dishes and also as meat rub. Typical ingredients are cardamom, cumin, black pepper and turmeric but some may also include caraway, cloves, coriander, nutmeg, onion powder and saffron. Hawaij used in coffee, cake and desserts typically has aniseed, cardamom, fennel seeds and ginger.

Italian seasoning, a classic blend of dried herbs used for Italian cuisine, includes dried basil, oregano, sage and rosemary and sometimes marjoram and thyme.

Jerk spice is a very hot Jamaican spice mixture made mainly from allspice (“pimento”) and Caribbean red peppers, also known as Scotch bonnet peppers (Capsicum chinense). The mixture includes cinnamon, cloves, garlic, nutmeg, scallions, thyme and salt. Jerk is a uniquely Jamaican cooking style in which meat (typically pork or chicken) is dry rubbed or soaked in a marinade and then grilled over hardwood charcoal in a steel drum known as a jerk pan.

Kaala masala is a strong and spicy Maharashtrian (western Indian) mixture of cinnamon, cloves, coconut, coriander, cumin, cinnamon sticks, kalpasi (Didymocarpus pedicellatus), sesame and chilli peppers. Kaala means “black” in reference to both the dark spices used (e.g. cloves and cinnamon) and the dark colour obtained after roasting.

Kebsa spice – see baharat

Khmeli suneli is a blend of dried herbs and spices used in Georgia and the Caucasus region. These include basil, bay leaf, black pepper, blue fenugreek or dried fenugreek leaves, celery, coriander, dill, fenugreek seeds, hyssop, marigold petals (florets), marjoram, mint, parsley, thyme and hot peppers. It is an ingredient of traditional mutton dishes and sauces.

Lemon pepper or lemon pepper seasoning is made from lemon zest crushed with black peppercorns which is then baked and dried. Jars of commercial lemon pepper also include small amounts of salt, sugar, onion, garlic, citric acid, additional lemon flavour, cayenne pepper and other spices. It is used mainly on fish, chicken and pasta.

Masala is the Hindi word for “spices” and refers to various mixtures of spices (sometimes in combination with aromatic herbs) that are typical of South Asian cookery. Garam masala is perhaps the most popular and best known type of masala but there are many other types, including chaat masala, dhansak masala, kashmiri masala, sambar masala, tandoori masala and tikka masala.

Mitmita is a hot powdered spice traditionally used in Ethiopia to season kitfo (chopped raw beef, a type of beef carpaccio). It is similar to berbere in appearance and contains large amounts of chilli pepper, with Ethiopian cardamom seeds, cloves, salt, and sometimes also cinnamon, cumin and ginger. Mitmita can be sprinkled on food or used as a condiment or dip with injera and other dishes.

Mixed spice, also known as pudding spice, is a mixture of allspice, cinnamon and nutmeg that is commonly used in desserts (especially baked fruits) and in baking. Small amounts of cloves, coriander, mace and ginger are sometimes added. It is popular in Britain and the former colonies of the British Empire. The Dutch koekkruiden or speculaaskruiden is similar but contains cardamom.

Montreal steak seasoning or Montreal steak spice is a Canadian spice mixture (of eastern European origin or inspiration) that is used to flavour steak and grilled meats. It was originally used as a dry rub mixture for smoked meat. The main ingredients are black pepper, cayenne pepper flakes, coriander, dill seeds, garlic and salt.

Mulling spices is a spice mixture used in Europe and North America to prepare mulled wine, hot apple cider and other hot drinks and juices. The drink is heated with the spices in a pot and then simply strained and served warm. Such “mulled” drinks are typically enjoyed during autumn and winter. There are regional and individual preferences as to the combination of spices to be used – often allspice, cinnamon, cloves and nutmeg, but sometimes also cardamom, star anise or peppercorns. Dried fruits or berries (e.g. raisins, apple rings, orange or tangerine rind) are often added to the mixture.

Old Bay Seasoning is a branded condiment developed in the United States in 1939, mainly to flavour crab, shrimp and other seafood (but nowadays also used on eggs, French fries, fried chicken, popcorn, potato chips, salads and other food items). The mixture includes allspice, bay leaf, black pepper, cardamom, celery salt, cloves, ginger, mace, mustard, nutmeg, paprika and crushed red pepper flakes.

Panch phoron or panch phoran (literally “five spices”) is a Bengali five-spice blend of whole fenugreek, nigella, fennel, cumin and black mustard or radhuni seeds (last-mentioned can be substituted with ajowan or celery seeds) Unlike most spice mixtures, panch phoran is not powdered but always used whole. The spices are fried in oil or ghee to release the flavours (i.e., tempered). The food ingredients (typically vegetables, chicken, beef, fish or lentils) are then added and become coated with the oily spice mixture as part of the cooking method to prepare the required dish.

Powder-douce or poudre-douce (“sweet powder”) is the term used for medieval spice mixtures that may have contained cinnamon, grains of paradise, ginger, nutmeg and sugar.

Pudding spice – see mixed spice

Pumpkin pie spice is an American and Canadian blend of cinnamon, clove, nutmeg, ginger and allspice, used to flavour pumpkin pie, a traditional sweet dessert made from pumpkin-based custard baked in a single pie shell.

Qâlat daqqa or gâlat dagga is a North African (Tunisian) five-spice mixture comprising finely ground black pepper, grains of paradise, cloves, cinnamon and nutmeg. It is moderately hot and sweetish and is used to flavour meat dishes (as dry rub or marinade), stews and vegetable dishes.

Quatre épices (literally “four spices”) is a French blend of ground pepper (black or white), powdered cloves, grated nutmeg and ground cinnamon. Some recipes suggest allspice instead of pepper or ginger instead of cinnamon. It is used in stews, terrines and game dishes.

Ras el hanout or Rass el hanout (literally “head of the shop” in Arabic, implying the best of the spices on offer) is a Moroccan and North African spice mixture used to flavour meat, rice and savoury dishes. There is no fixed recipe or combination but black pepper, cardamom, chilli peppers, cinnamon, cloves, coriander, cumin, nutmeg and turmeric are typical ingredients. In some areas the mixture may also include cubebs, dried rosebuds, grains of paradise or sumac. The ingredients are often toasted before they are finely ground and the powders then mixed.

Recado rojo or achiote paste is a Mexican spice mixture that includes annatto (= achiote, Bixa orellana), allspice, black pepper, cinnamon, cloves, cumin, garlic, Mexican oregano (Lippia graveolens) and salt. The red colour of meat or vegetable dishes seasoned with recado rojo comes from the annatto seeds.

Sambar masala or sambar podi is a dry spice powder mixture made from powdered pigeon pea dhal (and/or various other types of dhal) combined with dried red chilli peppers, tamarind, coriander, cumin, curry leaves, fenugreek seeds, turmeric, asafoetida and black pepper (optional). It is used to prepare sambar, a South Indian and Sri Lankan Tamil vegetable stew.

Shichimi, also called Shichimi togarashi (“seven flavour chilli pepper”), is a common Japanese spice mixture containing seven ingredients: coarsely ground red chilli peppers (the main ingredient), ground sansho (Sichuan pepper), roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger and nori or aonori (edible seaweeds). Ichimi togarashi (“one flavour chilli pepper”) is ground red chilli pepper with no other ingredients.

Tabil, typical of Arab cookery, is a mixture of three parts coriander and one part caraway, crushed with red peppers and garlic, which is dried in the sun and then powdered. It is used to spice mutton and semolina dishes, amongst others.

Taco seasoning is a commercial mixture of spices (including ingredients such as chilli powder, cumin, paprika, onion and garlic) used for flavouring a taco – the traditional Mexican dish consisting of a corn or wheat tortilla folded around a filling of meat or vegetables and often eaten with a topping of salsa, guacamole, cilantro, tomatoes, onions and lettuce.

Tandoori masala is an Indian, Pakistani and Afghan spice mixture used specifically with a tandoor (traditional clay oven). It varies from region to region but usually includes garam masala, lemon juice, cayenne pepper, garlic, ginger, onion and other spices. Pre-made tandoori masala is nowadays commonly sold in supermarkets.

Tea spice is a mixture of spices used to add flavour to tea (chai). It is especially popular in Ethiopia, the Middle East and countries around the Mediterranean region. The mixture varies but often contains cinnamon, cloves and cardamom, sometimes with herbs such as mint and thyme.

Tikka masala is a variable mixture of spices used to season chicken tikka, a popular dish of Indian (or British?) origin. Pieces of chicken are marinated in spices and yogurt, baked in a tandoor oven and then served in orange-coloured masala sauce made of cream, tomatoes, turmeric, paprika powder and other spices.

Vadouvan is a ready-to-use spice mixture, similar to Indian masala but with a French influence. This “French curry” has become popular in gourmet cooking. It is a combination of garlic, onion and shallots with typical masala spices such as chilli pepper, turmeric, cardamom and black pepper and also fresh herbs such as curry leaves.

Za’atar, zatar or zahter is a term that refers to 1: an individual herb (originally Origanum syriacum but nowadays also other Middle Eastern herbs with a similar flavour) and 2: a blended seasoning (condiment) made from dried herbs mixed with sesame seeds, salt and sometimes dried sumac (then resulting in red za’atar). Za’atar represents the Middle Eastern origins of the equally popular European oregano (e.g. as the main seasoning flavour of Italian pizzas).