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 Hindi/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, or in masala chai. Other South Asian cuisines including Bangladeshi, Nepali, Pakistani and Sri Lankan, and Southeast Asian cuisine such as Burmese regularly use spice mixes.
Notable spice mixes by regionEdit
- Jerk, a spicy Caribbean dry-rub for meat primarily made with allspice and Scotch bonnet peppers
- 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
- Montreal steak seasoning, a seasoning mix of steaks and grilled meats
- Pumpkin pie spice, a North American blend of cinnamon, clove, ginger, nutmeg, and allspice
- Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices
- Húng lìu, a Vietnamese blend
- Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori
- Adobo, a mix of spices used in Spain and Latin America
- Fines herbes
- Beau monde seasoning
- Garlic salt
- Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
- Italian seasoning, a blend of rosemary, thyme, basil and oregano
- Lemon pepper
- Vadouvan, French version of an Indian masala
- Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices
- Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
- Khmeli suneli, a blend used in Georgia and the Caucasus region
- Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
- 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
Middle East and AfricaEdit
- Advieh, a spice mixture used in Iranian cuisine and Mesopotamian cuisine
- Afrinj, an Ethiopian blend that is milder than berbere or mitmita
- Baharat, used throughout the Middle East
- Berbere, an Ethiopian blend
- Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee
- Mitmita, a blend of African birdseye chili peppers, cardamom, cloves and salt
- 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
- Ras el hanout, a Maghrebi blend that includes cinnamon and cumin among other spices
- Bafat, used in Mangalorean cuisine
- Chaat masala, ground spices used for flavouring chaat
- Curry powder, A blend of spices like coriander, turmeric, cumin, fenugreek, and chili peppers popular in India with many variations
- Garam masala, spice blend used in the Northern regions of the Indian subcontinent
- Kaala masala, black spice blend used in the Indian subcontinent
- Panch phoron, a five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds originating from the Indian subcontinent
- 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
- masala. CollinsDictionary.com. Collins English Dictionary - Complete & Unabridged 11th Edition. Retrieved December 03, 2012.
- "masala | Definition of masala in English by Oxford Dictionaries". Oxford Dictionaries | English. Retrieved 2018-04-30.
- 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. 39 (6): 613. doi:10.1016/j.lwt.2005.05.004.
- "Spices in Chicken Masala and Chicken Curry Kabsa".
- Tomlinson, Mary (2017-12-11). "What's Really in Old Bay Seasoning?". Coastal Living. Retrieved 2020-06-18.
- Ingraham, Christopher (2016-03-08). "They put Old Bay on everything in Maryland. Soon you will, too". The Washington Post. Retrieved 2020-06-18.
- Kloman, Harry (2011-02-13). "Glossary". 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.
- Nast, Condé (2019-12-11). "Visiting Sri Lanka soon? Bookmark our guide to feast like a local in Colombo". Vogue India. Retrieved 2021-09-20.
- Media related to Spice mixtures at Wikimedia Commons