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 CHEF'S
CORNER/Spices |
SPICE MIXES
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Za'atar |
Mixture of spices used as a condiment with Middle
Eastern origins. The name of the condiment shares the Arabic
name of the herb used as the main ingredient. Za'atar is generally
prepared using ground dried thyme, oregano, marjoram, or some
combination thereof, mixed with toasted sesame seeds, sumac and
salt.[4] Some varieties may add savory, cumin, coriander or fennel seed.
Za'atar is popular both as an herb and as a condiment
in Armenia, Israel, Jordan, Lebanon, Libya, Morocco, the Palestinian
territories, Syria and Turkey. |
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Curry powder |
A mixture of spices of widely varying composition
developed by the British during their colonial rule of India.
Most recipes and producers of curry powder usually include
coriander, turmeric, cumin, and fenugreek in their blends. Depending
on the recipe, additional ingredients such as ginger, garlic, fennel
seed, cinnamon, clove, mustard seed, green cardamom, black cardamom,
mace, nutmeg, red pepper, long pepper, and black pepper may also be added |
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Five-spice |
A seasoning in Chinese
cuisine. It incorporates the five basic flavors of Chinese cooking
— sweet, sour, bitter, savory, and salty. It consists of Chinese
Tung Hing cinnamon (actually a type of cassia), powdered cassia buds,
powdered star anise and anise seed, ginger root, and ground cloves.
Another recipe for the powder consists of huajiao (Sichuan pepper),
bajiao (star anise), rougui (cassia), cloves, and fennel seeds. |
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Herbes de Provence |
A mixture of dried herbs from Provence
invented in the 1970s.The mixture typically contains rosemary,
marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and
other herbs. Herbes de Provence are used to flavour grilled foods
such as fish and meat, as well as vegetable stews. |
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Khmeli Suneli |
A traditional Georgian spicy
herbs mixture. It is popular in Georgia and entire Caucasus region.
Among the herbs and spices used in khmeli suneli are: coriander,
dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or
saffron, black pepper, celery, thyme, hyssop, mint, and hot pepper. |
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Garam masala
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A blend of ground spices common in the Indian,
Bangladeshi and Pakistani cuisine. The most traditional mixes
use just cinnamon, roasted cumin, caraway seeds, cloves, nutmeg
(and/or mace) and green cardamom seed or black cardamom pods.
Commercial mixtures may include more of other less expensive spices
and may contain dried red chili peppers, dried garlic, ginger powder,
sesame, mustard seeds, turmeric, coriander, bay leaves, star anise
and fennel. |
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Tandoori masala |
A mixture of spices specifically for use with a
tandoor, or clay oven, in traditional north Indian and
Afghan cooking. Spices vary somewhat from one
region to another, but typically include garam masala, garlic,
ginger, cumin, cayenne pepper, and other spices and additives (e.g.
lemon juice ...). |
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Old Bay Seasoning |
A blend of herbs and spices that is currently marketed
in the United States by McCormick &
Company, and produced in Maryland. The seasoning mix includes celery
salt, bay leaf, mustard seed, both black and red pepper, cinnamon,
and ginger. It is traditionally used in Mid-Atlantic States and the
northern Gulf Coast to season crab and shrimp. |
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Shichimi togarashi |
A common Japanese spice
mixture containing seven ingredients. It is also known as nanami
togarashi outside Japan. The main ingredient is coarsely ground red
chili pepper, to which is typically added: mandarin orange peel,
sesame seed, poppy seed, hemp seed, nori or aonori, ground sansho (a
relative of Sichuan pepper) . Some recipes may substitute or
supplement these with yuzu peel, rapeseed, ginger, or shiso. It is
often used in soups and on noodles and gyudon. |
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Ras el hanout |
A popular blend of herbs and spices is used across the
Middle East and North Africa. Typically
they would include cardamom, clove, cinnamon, ground chili peppers
(also known as paprika), coriander, cumin, mace, nutmeg, peppercorn,
and turmeric. |
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