Table 8| Culinary Spice Mixes
A selection of some well-known culinary spice mixes from around the world. There is a vast and rapidly growing number of mixtures, blends, pastes, sauces, salsas, broths, chutneys and pickles
| Region | Name | Ingredients | Comment |
| India | Curry powder | Typically contains cumin, turmeric, coriander and ground red chili pepper as a base, but with varying amounts of cinnamon, cloves, cardamom, fenugreek, etc. The ‘Hobson-Jobson’ dictionary of Anglo-Indian terms of 1886 described curry as ‘meat, fish, fruit or vegetables, cooked with a quantity of bruised spices and turmeric’. Chili is an important ingredient, but only became available in India from the early sixteenth century. Cloves are also non-native. | A generic spice mix with widespread European usage dating to colonial era. ‘Curry’ evolved into a term for any savoury dish with a spicy thick sauce. Hannah Glasse (eighteenth century) gave a recipe ‘to make a currey the Indian way’. Indian use of curries originated thousands of years ago (e.g. Megasthenes’ description from the fourth century BCE). |
| North India | Chaat masala1 | Amchoor (dried mango powder), cumin, coriander, ajowan, ginger, pepper, salt, asafoetida and chili powder. | Added as a garnish to savoury fried snacks (chaat), fruit salads, potatoes and other foods. Sweet, hot and tangy. |
| North India | Garam masala | Cumin, black and white pepper, cloves, cinnamon, cardamom, mace, coriander, fennel, bay leaves, +/- red chili powder, with many variations. Chili, cloves and mace are non-native and so earlier versions would have been less pungent. | Pungent mix to cope with the cooler climate of the north. Usually ground, often toasted before grinding. Nutmeg, mace and cloves likely used in India from early centuries CE. |
| North India | Murgh masala | Variations of cumin, coriander, turmeric, ginger, cardamom, cinnamon, curry leaves, pepper, fennel, mace, cloves, pepper, star anise and mustard seeds. Garam masala can be substituted for some of the spices as required. | This is normally used to cook marinated chicken. Turmeric and ginger were used as food flavourings in the Indus Valley as far back as the third millennium BCE. |
| Punjab (North India and Pakistan) | Tandoori masala | Garam masala, ginger, cayenne pepper, garlic and onion, +/- mace, turmeric, coriander seeds, red food colouring. | The meat is usually basted with the masala and yoghurt before cooking in the tandoor. It imparts a characteristic pinkish colour to the meat (usually chicken). Kundan Lal Gujral developed the modern tandoori blend and technique for cooking meat in Peshawar in the 1920s and imported it to India. |
| Kashmir (North India and Pakistan) | Kashmiri ver (or veri) masala | Dry-roasted whole cumin, coriander, fennel seeds, black pepper, ground ginger, nutmeg, cinnamon, cloves, cardamom, bay leaves, garlic powder and dried red chili, all then ground to a fine powder. | Some versions are made into patties by the addition of a little vegetable oil and then kneaded to shape, leaving a hole in the middle, and then left to dry. Pieces are then broken off for use as needed. |
| Bengal (India and Bangladesh) | Panch phoron | Whole cumin, fenugreek, nigella, black mustard and fennel seeds in equal proportions. | Often used whole, commonly dry-roasted or fried before use. |
| Maharashtra (Central India) | Kaala masala | Cumin and coriander seeds, cinnamon, cloves, cardamom, chili, sesame seeds, kalpasi (black stone flower) and coconut. | Dark and pungent. |
| Karnataka (South India) | Saaru podi/Rasam powder | Dried red chilis, fenugreek seeds, black pepper, coriander seeds cumin seeds, black mustard seeds, curry leaves and asafoetida. | Ingredients are roasted separately, then ground to a powder. Tamarind pulp is usually added to Saaru curries. |
| Karnataka (South India) | Vaangi bhath masala powder | Dried red chili, chana dal, urad dal, fenugreek, coriander and poppy seeds, cinnamon, cardamom, cloves and dried coconut, roasted and then ground to a fine powder. | Typically used with an eggplant rice dish. |
| Karnataka (South India) | Bisi bele bhath powder | As above, with kapok buds. | |
| Kerala (South India) | Kerala masala | Rice and coconut flakes lightly roasted in vegetable oil, then ground up; then dry roasted pepper, coriander and fenugreek seeds are ground to a powder and mixed with the rice and coconut. These are then mixed with curry powder, ground turmeric, paprika, cayenne and cinnamon. | Typically used with seafood dishes. Van Linschoten (1596) noted of Indian seafood: ‘Most of their fish is eaten with rice, that they seeth in broth … and is somewhat sowre … but it tasteth well, and is called Carriil.’ |
| Hyderabad (South India) | Potli ka masala | Sandalwood powder, vetiver (khus) root, dried rose petals, cassia buds, cinnamon, coriander seeds, galanga, bay leaf, black cardamom, kapoor kachli (spiked ginger lily), star anise and lichen. | Often used in mild biryanis. |
| Hyderabad (South India) | Tadka | Cumin and mustard seeds fried in oil or ghee with subsequent addition of fresh chilis, curry leaves, coriander, garlic, powdered turmeric, tomato and onion. | Often used to temper dals or as a finishing touch to curries. |
| India | Indian pickles (achar) | There are a huge variety of pickles, e.g. mango, mango and ginger, red chili, green chili, madras onions, ginger and tamarind, lime. Chili is generally used and many are very hot. | Van Linschoten observed that pepper was often used for heat in pickles before chilis became widespread, and that mangoes were preserved in sugar, vinegar, oil or salt and could be stuffed with green ginger, garlic or mustard. |
| Indonesia | Bumbu | Commonly combinations of black pepper, chili powder, turmeric, galangal, ginger, nutmeg, coriander, garlic, plus other spices. | Generic term for dry mixes and pastes. |
| Indonesia | Sambal | Chilis, tamarind, shallots, brown sugar, lime juice, shrimp paste (terasi). | There are many different varieties, both cooked and raw. Before the widespread use of chili, early hot sauce may have been made using Javanese long pepper. |
| Malaysia | Sambal belacan | Similar to sambal terasi. | |
| Philippines | Balado | Stir-fried chili, garlic, shallot and tomato. | |
| Thailand | Nam prik | Variety of spices but usually includes chilis, garlic and shallots, salt or nam pla (fish sauce); shrimp paste is a common addition. | Many different varieties, often used as dipping sauces. |
| Thailand | Prik kaeng | Chili, shrimp paste, various spices. | It is a curry paste used in cooking, with many different varieties. |
| China | Five Spice | Ground Szechuan pepper, cloves, cinnamon/cassia, star anise and fennel seeds. | Used as a seasoning, spice rub and in marinades. Possibly originated as a medicine. |
| China | Hoisin sauce | Five Spice, soya beans, wheat, sugar, vinegar. | Has a characteristic sweet, tangy flavour. |
| Japan | Schichimi (Seven Spice) | Sansho (a relative of fagara), chilis, dried and grated orange/tangerine peel, dried nori/seaweed flakes, black and white sesame seeds, white poppy seeds. | Ancient blend used to season noodles and soups |
| Japan | Miso | Soya beans, grains, koji fungus, salt. | A fermented bean paste with ancient origins. |
| Korea | Toenjang | Soya bean and brine. | |
| Korea | Gochujang | chili powder, sticky rice, fermented soya bean (meju), barley malt, salt +/- others, all ground and then combined into a red coloured paste | Spicy fermented bean paste. |
| Middle East | Za’atar | Sesame seeds, sumac, thyme, marjoram, oregano, salt, +/- cumin, coriander, caraway, fennel. | An ancient spice blend used mainly as a condiment but also as a seasoning. |
| Middle East | Baharat | Black pepper, cardamom, cinnamon/cassia, coriander, cumin, nutmeg, cloves, turmeric and paprika. Local variations use other spices. | |
| Middle East | Tahini | A creamy paste made from roasted hulled sesame seeds, oil and salt. | An important ingredient of hummus, also used as a dip itself. Tahini-like pastes are probably very old; a recipe appeared in a thirteenth-century Arabic cookbook. |
| Iran | Advieh | Cumin, cloves, rose petals, cinnamon, cardamom and turmeric. | Analogous to Indian garam masala. |
| Yemen | Hawaij | Cumin, pepper, turmeric and cardamom. | Used in soups and stews. |
| Yemen | Hilbeh | Ground fenugreek seeds mixed into a pale green paste with garlic, green chilis, tomatoes, olive oil and lemon juice. | A dipping condiment. Fenugreek has been cultivated for thousands of years. |
| North Africa | Berbere | Coriander, cumin, ajowan, basil, ginger, black pepper, cardamom, koraima (false cardamom), cloves, cinnamon, fenugreek, chili or paprika and allspice. | A seasoning. Probably ancient, but chili and allspice only available since the sixteenth century. |
| Morocco | Ras el hanout | Turmeric, saffron, ginger, pepper, cardamom, nutmeg, mace, allspice and salt +/- other exotic spices. | A seasoning. |
| Maghreb | Harissa | Pounded red chilis, ground coriander, caraway and cumin seeds, garlic and olive oil, sometimes with mint, olives and lemon juice. | Seasoning and condiment. The coastal town of Nabeul has been famous for its harissa since the sixteenth century, when the Spanish introduced chili during their brief occupation. |
| Egypt | Dukkah | Crushed nuts, pepper, salt, cumin, coriander, sesame and herbs. | The seeds are toasted before crushing; it is normally used as a condiment. |
| France | Fines herbes | Parsley, chervil, chives and tarragon. | |
| France | Herbes de Provence | Thyme, rosemary, marjoram, basil, oregano and (sometimes) lavender. | |
| France | Persillade | Chopped parsley and garlic, sometimes with oil and vinegar. | Added at the end of cooking. |
| France | Bouquet garni | Typical herbs are parsley, thyme, rosemary, basil, chervil, tarragon, savory, celery, etc. | Herbs tied with string, which are then immersed in stews, soups, casseroles during cooking. |
| France | Quatre epices | Pepper, cloves, nutmeg and ginger. | Ancient seasoning blend with similarities to French medieval ‘poudre fort’. |
| France | Vadouvan | Cumin, mustard and fenugreek seeds, chopped garlic, onion or shallots, turmeric, curry leaves and salt; oil to form the mix into balls. | Derived from French colonial India (enclaves established from seventeenth century). |
| France | Tapenade | Caper and olive paste mixed with olive oil; garlic, anchovies, herbs commonly added. | Dip or spread on bread. It has ancient origins: Columella (first century CE) wrote about ‘Olivarum conditurae’ – mashed ripe olives mixed with spices and salt. |
| Mediterranean | Seasoned salts | Celery salt, garlic salt, onion salt, Beau Monde seasoning. | |
| Italy | Pesto | Crushed garlic, basil, pine nuts, salt and Parmesan with olive oil. | Similar to the ‘moretum’ of Ancient Rome. |
| Italy | Gremolata | Chopped parsley, garlic and lemon zest. | |
| Spain (Catalonia) | Romesco | Dried red Romesco chilis, roasted tomatoes, garlic, onions, roasted almonds or hazelnuts, olive oil and salt +/- vinegar, herbs. | Sauce – tomatoes, onion, garlic are roasted in olive oil with boiled chilis, then all pureed. |
| Spain | Adobo | Paprika, oregano, garlic, salt, vinegar. | Sauce used as marinade or seasoning. |
| North America | Creole seasoning | A dry mix of paprika, cayenne, pepper, salt, garlic powder, oregano and thyme. | Of New Orleans origin. |
| North America | Old Bay Seasoning | Paprika, celery salt, crushed red pepper, black pepper, mustard, cardamom, ginger, cloves and bay leaves. | Baltimore origin. Used mainly as a seafood seasoning. |
| Jamaica | Jerk seasoning | Scotch bonnet chilis, allspice, cloves, nutmeg, spring onions, garlic powder, thyme, brown sugar and salt. | Dry mix but can be made into paste. Developed by fugitive African slaves who fled into the Jamaican bush in the seventeenth century, although nutmeg and cloves are presumably a later addition. |
| Central America | Recado | Chilis, black pepper, allspice, annatto, cumin, garlic, onions and herbs like coriander and oregano. | Achiote (annatto) pastes probably date from pre-Columbian times. |
| Argentina | Chimichurri | Paprika, red bell pepper, parsley, garlic, salt, pepper, cumin, sumac, oregano, dried tomato, lemon zest, vinegar and olive oil. | Used to marinate and season meats. |
| Bolivia | Llajua sauce | Locoto chili (Capsicum pubescens), tomatoes, onions and Bolivian coriander. | |
| Chile | Pebre sauce | Chopped hot aji chilis, coriander, onion, garlic, tomatoes, olive oil. | A dipping condiment. |
| Colombia | Hogao | Tomato, onion, garlic, coriander mix. | A condiment and seasoning. |
| Mexico | Salsa verde | Green chilis, tomatillos, garlic. | |
| Peru | Salsa de aji | Chopped aji limo chilis, sweet yellow chilis, onion, tomatoes, coriander, lemon juice, vinegar. | A hot sauce. |
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