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Herb and Spice Mixes are traditionally sold pre-made however they are easily made at home. This Recipe Collection has blends from around the world and copycats of your favourite restaurant flavours. Tasty homemade blends are so much better.
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Advieh or adwiya (Persian: ادویه) is a spice mixture used in Persian cuisine and Mesopotamian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.
Bahārāt is the Arabic word for ‘spices’ (the plural form of bahār ‘spice’). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
An aromatic and slightly hot spice blend that is excellent for making curries of any sort (with or without meat). This blend can vitalize soups, fish dishes with coconut milk, or even tempeh recipes.
How to make Berbere. This spice blend is the most essential used in Ethiopian cuisine. It’s a great addition to help spice up any ordinary dish and take it to the extraordinary!
This fiery spice mixture that forms the basis of many Ethiopian and Eritrean recipes. You can use either this paste or the dry spice blend as a rub.
Cajun Blackening Spice is specifically designed for pan-blackening, but it can also be a good all-purpose Cajun seasoning for gumbos and other southern dishes. It’s significantly spicier than Creole Seasoning, so those who like it hot might prefer this one.
Most jerk seasonings are wet mixtures that need to be refrigerated, but this dry mix will keep in an airtight container in the pantry.
Chaat masala (Hindi चाट मसाला, Urdu چاٹ مصالہ; also spelled chat masala) is a spice powder mix or masala used in culinary traditions of the Indian Subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine.
Five-spice powder is a mixture of five spices used primarily in Chinese cuisine, but also used in other Asian cookery. Five-spice powder encompasses all five flavour types – sweet, sour, bitter, pungent, and salty.
It’s easy to make your own Creole spice mix at home. This mix may be stored up to 3 months.
Curry powder is more of a generic term for a blend of different spices. As with many things, curry powder can have more spices added to the mixture, whilst cooking, to suit the tastes of a particular individual. This recipe is a fragrant homemade curry powder to use in soups, sauces, rice and anything else you can think of!
An Egyptian side dish consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre.
Furikake is a popular Japanese seasoning made from granulated fish and vegetable extracts including seaweed, sesame seeds, dried roe. The seasoning is used on hot boiled rice and a traditional ingredient in onigiri (rice balls).
There are many versions of garam masala, some using hot spices, such as pepper, and others only the fragrant spices. Here are some combinations to choose from according to your own personal taste. Made from good quality spices and stored-airtight, garam masala will keep its flavour and fragrance for months.
The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetables dishes and even as a barbecue rub. There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.
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