Spice Blends (International)

These are results for different nationalities homemade spice blends. Homemade spice blends are staples in international cuisines, offering a way to capture authentic flavours. Here is a guide to various national spice blends you can make at home, categorized by region.

Africa:

• Berbere (Ethiopia/Eritrea): A fiery, complex blend featuring chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella and fenugreek.
• Harissa (Tunisia/North Africa): Often a paste, but can be a dry blend of smoked red peppers, caraway, coriander and cumin.
• Ras el Hanout (Morocco): A complex, premium blend that can contain over 30 ingredients, including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek and dry turmeric.
• Dukkah (Egypt): A toasted mix of nuts (hazelnuts), seeds (sesame, coriander, cumin) and herbs.

Asia & The Indian Subcontinent:

• Garam Masala (India): A warming blend typically composed of cinnamon, cardamom, cloves, cumin, coriander and black pepper.
• Panch Phoron (Bengal): A "five-spice" blend of whole seeds: fenugreek, nigella, cumin, black mustard and fennel.
• Chinese Five Spice (China): A balance of sweet and savory, containing star anise, cloves, cinnamon, Szechuan pepper and fennel seeds.
• Togarashi (Japan): A chili-based mix featuring red chili, orange peel, nori and sesame seeds.
• Chaat Masala (India): A tangy blend featuring amchur (dried mango powder).

Middle East:

• Za’atar (Levant): A versatile blend of dried thyme, oregano, marjoram, sumac and toasted sesame seeds.
• Baharat (Arab World): A versatile "all-purpose" blend (often called "seven spices") featuring black pepper, cumin, cinnamon, cloves, coriander, cardamom and nutmeg.
• Hawaij (Yemen): A soup spice blend (cumin, turmeric, black pepper, cardamom) or coffee blend (ginger, cardamom, cinnamon, cloves).

Europe:

• Herbes de Provence (France): A fragrant mixture of dried basil, lavender, marjoram, rosemary, savoury, tarragon and thyme.
• Quatre Épices (France): "Four spices," usually consisting of ground pepper, cloves, nutmeg and ginger.
• Khmeli Suneli (Georgia): A mix of dried fenugreek, coriander, savoury and black pepper.

Americas:

• Cajun Seasoning (USA/Louisiana): A bold mix of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme and black pepper.
• Adobo Seasoning (Latin America): A foundational blend of garlic powder, onion powder, oregano, salt and pepper.
• Jamaican Jerk Seasoning (Caribbean): A hot, aromatic blend with allspice, thyme and hot peppers.

Cook's Notes:

• Toast Whole Spices: Toasting whole seeds (like cumin or coriander) in a dry pan before grinding releases oils and boosts flavour.
• Storage: Store in airtight containers away from heat and light to maintain potency.
• Freshness: Homemade blends are more potent, so you often need less than store-bought versions.