thumb|right|250px|A container of pumpkin pie spice 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.


Masala is a term from the Indian subcontinent for a spice mix in certain proportions (From Urdu ''masalah'', via Arabic ''masalih''). A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cuisine in chicken tikka masala and chicken curry. Other South Asian cuisines including Bangladeshi, Nepali, Pakistani and Sri Lankan, and Southeast Asian cuisine such as Burmese regularly use spice mixes.

List of spice mixes

* Adobo, a mix of spices used in Spain and Latin America * Advieh, a spice mixture used in Iranian cuisine and Mesopotamian cuisine * Afrinj, an Ethiopian blend that is milder than berbere or mitmita * Apple pie spice, usually cinnamon, nutmeg, and allspice * Bafat, used in Mangalorean cuisine * Baharat, used throughout the Middle East * Beau monde seasoning * Berbere, an Ethiopian blend * Cajun seasoning, a mixture of spices used in New Orleans cuisine and similar to Creole seasoning * Chili powder, a mixture of powdered red chili peppers and other spices and herbs, such as cumin, oregano, and garlic, used in Mexican and Tex-Mex cooking; not to be confused with powdered chili peppers * Chinese five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices * Chaat masala, ground spices used for flavouring chaat * Creole seasoning, a mixture of spices used in the American South, primarily New Orleans and the surrounding Louisiana area * Curry powder An Indian Mixture made of Indian spices like coriander, turmeric, cumin, fenugreek, and chili peppers) * Fines herbes * Garam masala, spice blend used in the Northern regions of the Indian subcontinent * Garlic salt * Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender * Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee * , a Vietnamese blend * Italian seasoning, a blend of rosemary, thyme, basil and oregano * Jerk, a spicy Caribbean dry-rub for meat primarily made with allspice and Scotch bonnet peppers * Kaala masala, black spice blend used in the Indian subcontinent * Karha, a mix of spices used to make masala chai, a form of tea * Khmeli suneli, a blend used in Georgia and the Caucasus region * Lemon pepper * Mitmita, a blend of African birdseye chili peppers, cardamom, cloves and salt * Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices * Montreal steak seasoning, a seasoning mix of steaks and grilled meats * Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit * Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore and regionally popular in Maryland as well as Mid-Atlantic and Southern States, parts of New England, and the Gulf Coast * Panch phoron, a five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds originating from the Indian subcontinent * Poultry seasoning, an American blend of predominantly sage, with savory, thyme, marjoram, rosemary, and in some cases celery seed, onion powder, nutmeg or other seasonings, used when cooking chicken or turkey * Pumpkin pie spice, a North American blend of cinnamon, clove, ginger, nutmeg, and allspice * Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger * Ras el hanout, a Moroccan blend that includes cinnamon and cumin among other spices * Sambar powder, a South Indian blend of corriander seeds, cumin seeds, dry red chillies, fenugreek seeds, lentils etc. * Seasoned salt, a blend of table salt, herbs, spices, other flavourings * Sharena sol, a Bulgarian mixture of summer savoury, paprika and salt, with other optional ingredients * Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori * Taco seasoning * Tandoori masala, spice blend originating from the Indian subcontinent for tandoor-cooked meats * Thunapaha, a spice blend of coriander, cumin and fennel seed used in Sri Lankan traditional cuisine * Tikka masala an Indian spice blend of coriander, cumin, garlic, paprika, cardamon, pepper, cinnamon, clove, nutmeg, ginger, mint and chili * Upama masala, Indian spice blend for upama * Vadouvan, French version of an Indian masala * Yaji, a Hausa spice mix for traditional suya and chichinga kebabs in sahelian West Africa. Made from cayenne, ginger, ground peanuts, dried onion, and chili * Za'atar, a Middle Eastern mix which is both an individual herb and a blend of that herb with sesame seeds and sometimes dried sumac

See also

*List of culinary herbs and spices *Seasoning


External links

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