In this index, I
shall list all spice blends mentioned in my pages. Descriptions are very basic
here; to learn more about any mixture, read the article on the corresponding
garni - Bumbu
Five Spice powder - Curry
powder - Dukka
Herbes - GÔlat
dagga - Garam
masala - Herbes
de Provenše - Jerk
phoron - Quatre
Úpices - Ras
el Hanout - Sambaar
Powder - Shichimi
togarashi - Thai
curry pastes - Worcestershire
Sauce - Zahtar
- Baharat (see paprika)
- A mixture common to flavour mutton in the countries surrounding the
Persian Gulf; usually, the powder is shortly fried in butter before usage.
Baharat contains, besides pungent paprika,
pepper, a variety of aromatic sweet spices (cloves,
furthermore cumin and
- Berebere (see long
- Ethiopian cuisine at its best, combining elements from both Arabic and
Indian cooking styles to this highly aromatic and very hot mixture: Long
pepper and chiles
make up for pungency, whereas cardamom,
and others cause a sweet and harmonic fragrance.
- Bouquet garni (see parsley)
- A bundle of fresh herbs, tied together to allow easy removal. In France,
it nearly always contains parsley
is a frequent component and sometimes bay
leaves or even orange
peel. Variants are used in Germany and Italy..
- Bumbu (see lemon
- This term refers to Indonesian spice pastes of varying pungency, which are
composed individually for each dish. By mass, they mostly consist of onions,
but their taste is usually dominated by chiles
further common ingredients are lemon
bay-leaves. Analogous pastes used in the regional cuisine of Bali are
called jangkap; see lesser
galangale for an example.
- Chinese Five Spice powder (see star
- This very aromatic and intensive mixture combines star anis
pepper. It is not hot, but to be used with care.
- Curry powder (see curry
- A substitute designed for British colonial officers used to Indian food.
The mixture tries to imitate Indian taste by massive amounts of coriander
besides some chiles,
but has little (or nothing) to do with curry
leaves. It may be rather hot, but usually it is not.
- Dukka (see thyme)
- An effective, spicy recipe from Egypt, combining nuts with pepper,
The mixture may either be used as a seasoning for mutton stews or, mixed with
oil, as a spread for Egypt white bread.
- Fines Herbes (see chives)
- This classical French composition combines four fresh herbs (chives,
Mostly suited for very fine and delicate dishes.
- GÔlat dagga (see grains of
- This Tunisian "five spice mixture" combines the pungent tones of pepper
of paradise with the rich scent of cinnamon,
Moderately hot, very well suited for Arabic stews.
- Garam masala (see cumin)
- Aromatic mixture based on cumin and
in combination with sweet spices (cinnamon,
bay-leaves). Basically Persian in origin, it is now indispensable for
Northern Indian cuisine. Rather mild.
- Herbes de Provenše (see lavender)
- Combination of several Mediterranean herbs and fennel
seeds; the specific Provenšal character is determined by lavender
flowers. From Southern France.
- Jerk (see allspice)
- A fiery and aromatic spice paste from Jamaica. Jerk is used to
marinate chicken and pork barbecues and combines the extreme heat of Caribbean
(the hottest in the world!) with the harmonic fragrance of allspice
and various herbs.
- Mole (see paprika
for general information, sesame
about mole Poblano and MÚxican
pepper-leaf about mole verde)
- A group of spicy sauces from MÚxico, made up from herbs, aromatic spices
ground nuts, oil, possibly chocolate, tortillas, broth and
of course several types of chiles.
Fascinating aroma and varying degree of hotness.
- Panch phoron (see nigella)
- Classical "five spice" mixture of Bengal; the Bengali are famous all over
India for their distinct cuisine. Panch phoron owes its special taste to the
antagonism of sweet fennel
and bitter fenugreek
seeds besides cumin, nigella
mustard seeds. Not hot.
- Quatre Úpices (see nutmeg)
- Somewhat antiquated, but still much used mixture of black
pepper with several aromatic spices (nutmeg,
It may substitute pepper in nearly every dish, imparting a richer taste. From
old (pre-revolutionary) France.
- Ras el Hanout (see cubeb
- No fixed recipe, but a generic name for Moroccan spice mixtures. Contains
paradise) and bitter (cubeb
- Sambaar Powder (see cumin)
- Indispensable for the authentic taste of South Indian cuisine. Besides the
ubiquitous cumin, it
contains several other spices (black
mustard seeds, fenugreek
and large amounts of roasted lentils or small beans. Fairly hot.
- Shichimi togarashi (see sichuan
- A Japanese spice mixture served to soups and other tasty dishes. Hot chiles
pepper are combined with sea grass, sesame
seeds and orange
peel. Fairly hot.
- Thai curry pastes (kaeng prik or gaeng prik) (see coconut)
- Pungent dried fish and not less aromatic shrimp paste are ground together
with fresh chiles,
fragrant leaves (lemon
lime) and rhizomes (galanga,
Ranging between fairly hot and very hot.
- Worcestershire Sauce (see cloves)
- An Anglo-Indian sauce, whose exact composition depends on the
manufacturer. The core taste is formed by tamarind,
and possibly soy sauce or fish sauce.
- Zahtar (see sumac)
- A condiment from Jordan, much used for fried or barbecued mutton. Its
unusual taste derives from nutty sesame,
aromatic thyme and
- Zhoug or zhug (see coriander)
- The well-known spice paste and relish from Yemen is prepared from both coriander
leaves and fruits; furthermore, it contains fresh green chiles,
pepper and olive