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Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes (or in one recipe that is used frequently), 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

Masala is a term from the Indian subcontinent for a spice mix.[1] 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,[2] most familiarly in chicken tikka masala and chicken curry.[3] Other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, Indian and Sri Lankan regularly use spice mixes.

List of spice mixes

Ingredients for a Gulf-style baharat

For recipes of spice mixes see the mixed spice section in Wikibooks

  • Adobo, a mix of spices used in the Latin America
  • Advieh, a spice mixture used in Iranian cuisine and Mesopotamian cuisine
  • Afrinj, an Ethiopian blend that is milder than berbere or mitmita[4]
  • Apple pie spice, usually cinnamon, nutmeg, and allspice
  • Bafat, used in Mangalorean cuisine
  • Baharat, used throughout the Levant
  • Beau monde seasoning
  • Berbere, an Ethiopian blend
  • 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
  • Curry powder
  • Fines herbes
  • Garam masala, spice blend used in the Northern regions of the Indian subcontinent
  • Garlic salt
  • Goda masala, a sweet spice blend used in the southwestern part of the Indian subcontinent
  • 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
  • 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
  • Kanda Lasun masala, a hot spice blend with sun-dried red chillies, garlic, and onion with coconuts and other spices, mainly used in the southwestern part of the Indian subcontinent
  • 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
  • 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, an American blend of cinnamon, clove, nutmeg, and allspice
  • Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
  • Ras el hanout, a North African 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
  • 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
  • Za'atar, both an individual herb and a blend of that herb with sesame seeds and sometimes dried sumac

See also

References

  1. ^ masala. CollinsDictionary.com. Collins English Dictionary - Complete & Unabridged 11th Edition. Retrieved December 03, 2012.
  2. ^ V.K. Modi; G.S. Sidde Gowda; P.Z. Sakhare; N.S. Mahendrakar & D. Narasimha Rao (2006). "Pre-processed spice mix formulation and changes in its quality during storage". LWT - Food Science and Technology. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute. 39 (6): 613. doi:10.1016/j.lwt.2005.05.004. Retrieved 25 March 2011. 
  3. ^ "Spices in Chicken Masala and Chicken Curry Kabsa". 
  4. ^ Kloman, Harry. "Glossary" (HTML). Ethiopian Food ♦ Mesob Across America. Retrieved 24 October 2017. Afrinj አፍርንጅ. A very mildly spiced condiment for kids or anyone who can’t handle berbere or mitmita. 

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