Common Spice Blends/Mixtures

Common Spice Blends/Mixtures

Common spice mixtures

Spice mixes are blended spices or herbs. 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 seasoned salts 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.

Advieh (Iran) - Advieh (Persian: ادویه) means spice in Persian language and it is a spice mixture used in Iranian 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.

  • There are two basic varieties of advieh:
  • Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)
  • Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats

Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.

  • Baharat (Arab world, and the Middle East in general)
  • Berbere (Ethiopia, Eritrea and Somalia)
  • Bumbu (Indonesia)
  • Cajun (United States)
  • Chaat masala (Indian subcontinent)
  • Chili powder and crushed red pepper (Cayenne, Chipotle, Jalapeño, New Mexico, Tabasco, and other cultivars)
  • Curry powder
  • Five-spice powder (China)
  • Garam masala (Indian subcontinent)
  • Harissa (North Africa)
  • Hawaij (Yemen)
  • Jerk spice (Jamaica)
  • Khmeli suneli (Georgia, former U.S.S.R.)
  • Masala (a generic name for any mix used in the Indian subcontinent)
  • Mixed spice (United Kingdom)
  • Panch phoron (Indian subcontinent)
  • Pumpkin pie spice (United States)
  • Quatre épices (France)
  • Ras el hanout (North Africa)
  • Sharena sol (literally "colorful salt", Bulgaria)
  • Shichimi tōgarashi (Japan)
  • Speculaas (Belgium and Netherlands)
  • Thuna Paha (Sri Lanka)
  • Vegeta (Croatia)
  • Za'atar (Middle East)

Note: This spice blend list provided by Wikipedia

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