Spice Blends: Around the World in 7 Days

In my post “Ideas for increasing use of your herbs and spices”, one suggestion was to make 7 different spice blends and try a different one each night of the week. I thought it would be fun to share some spice blends from different cuisines that you could try so that you can travel around the world in 7 days.

One thing I learnt in my research around different spice blends is that, whilst they may be called names that are region-specific, they are usually much more personalised than that with every family having a slightly different version to suit their own tastes or what they have available. So don’t feel you have to stick slavishly to spice blend recipes, feel free to adjust them to suit your preferences and pantry supplies. If you want to use spice blends without making your own there are lots of great spice traders you can get them from too, such as Spice n Easy.

Quantities are given in parts so you can easily make as much or as little as you want – just use the same measure for each spice e.g. a tablespoon. You can start with whole spices and grind them (will be fresher and more flavourful) or use ground spices and blend them together well.

Morocco: Ras El Hanout

Ras el hanout is a complex, aromatic spice blend that is associated with Moroccan cuisine. The recipe varies and can include as many as 30 or more ingredients. It is used for specialty dishes rather than everyday cooking.

1 part Cumin
1 part Ginger
1 part Turmeric
1 part Salt
3/4 part Cinnamon
3/4 part Black Pepper
1/2 part White Pepper
1/2 part Coriander Seed
1/2 part Cayenne Pepper
1/2 part Allspice
1/2 part Nutmeg
1/4 part Cloves

India: Tandoori Spice Blend

Traditionally, this spice mix is used for meals cooked in a clay oven known as a tandoor. Mix it with yoghurt to make a marinade for chicken, red meat & fish or prawns. Great for the BBQ.

6 parts Coriander Seed
4 parts Cumin
1 part Garlic powder
1 part Ginger
1 part Cloves
1 part Fenugreek
1 part Cinnamon
1 part Black Pepper
1 part Cardamom
1/2 part Nutmeg

Mexico: Fajita Seasoning

Fajita and Taco seasonings are very similar and can be used interchangeably. Taco seasoning typically has more oregano and chilli powder than fajita seasoning.

2 parts Chilli powder
2 parts Paprika
2 parts Cumin
1 part Salt
1 part Onion powder
2/3 part Garlic powder
1/3 part Oregano
1/3 part Cayenne Pepper (optional)

 

Ethiopia: Berbere Spice Blend

A classic Ethiopian spice blend, great with chicken. Traditionally spices would be roasted and then ground.

24 parts Paprika
3 parts Cayenne Pepper
1 part Onion powder
1 part Ginger
1 part Cumin
1 part Coriander
1 part Cardamom
1 part Fenugreek
1/2 part Garlic powder
1/2 part Cinnamon
1/2 part Allspice
1/2 part Cloves
1/4 part Nutmeg

Italy: Tuscan Herbs

Blend with Olive Oil and Vinegar to make a delicious vinaigrette. Great with chicken or sprinkle generously over your roast vegetables.

3 parts Oregano
2 parts Marjoram
2 parts Thyme
2 parts Garlic powder
1 part Basil
1 part Rosemary
1 part Sage
1 part Fennel Seeds
Lemon Zest (optional)

Lebanon: Baharat or Seven Spice Blend

Can be used to add warm flavours to lots of dishes e.g. chicken, eggs, or in a marinade. A tiny hint can make a big difference in tabbouleh or you can add a big spoonful with some sumac or garam masala to chicken.

2 parts Black Pepper
2 parts Cinnamon
2 parts Paprika
2 parts Coriander Seed
1 part Turmeric
1 part Cumin
1 part Cayenne Pepper

France: Herbs de Provence

A classic dried herb seasoning that tastes great in salads and on fish, chicken, beef, or pork. Also nice as an infused vinegar for making vinaigrette.

2 parts Rosemary
2 parts Savoury or Celery Leaf
2 parts Thyme
2 parts Basil
2 parts Marjoram
2 parts Lavender flowers
2 parts Parsley
1 part Fennel Seed
1 part Oregano
1 part Tarragon