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 (from Hindi/Urdu masalah, based on Arabic masalih) [1] [2] is a term from the Indian subcontinent for a spice mix, often confused with Marsala wine due to similar pronunciations. [3] 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 flavor, [4] most familiarly to Western cuisine in chicken tikka masala and chicken curry, or in masala chai. [5] Other South Asian cuisines including Bangladeshi, Nepali, Pakistani and Sri Lankan, Southeast Asian cuisine such as Burmese and the Caribbean regularly use spice mixes.[ citation needed ]
Ethiopian cuisine, which is synonymous with Amhara cultural food, characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Five-spice powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices refers to the five traditional Chinese elements. The addition of eight other spices creates thirteen-spice powder (十三香), which is used less commonly.
In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.
Garam masala is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.
Lawry's and Adolph's are food, seasoning, and beverage brands owned by McCormick & Company, and formerly owned by Unilever and Lawry's. Products include marinades, spice blends, breadings, Spatini sauce, and other seasoning mixes.
Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens. Its name is French for "four spices"; it is considered the French allspice. The spice mix contains ground pepper, cloves, nutmeg and dried ginger. Some variations of the mix use allspice or cinnamon instead of pepper, or cinnamon instead of ginger.
Ras el hanout or rass el hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savoury dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice.
Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods.
Adobada is a preparation for many dishes that are common in Mexican cuisine. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
Madras curry or Madras sauce is a curry sauce. Madras is brown in colour and is made with heavy use of chili powder. Raita is often used as an accompaniment to the dish.
Mitmita is a powdered seasoning mix used in Ethiopia. It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. It occasionally has other spices including cinnamon, cumin, and ginger.
Pumpkin pie spice, also known as pumpkin spice, is an American spice mix, named because it is commonly used as a flavoring for pumpkin pie. It does not include pumpkin as an ingredient.
Bahārāt is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
Curry paste is a mixture of ingredients in the consistency of a paste used in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine.
The following outline is provided as an overview of and topical guide to herbs and spices:
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Kaeng hang le is a rich Northern Thai pork curry. Kaeng hang le is very popular in Northern Thailand, well-known as a specialty of the region. The curry differs from traditional northern Thai curries in several respects: it is typically eaten with long-grained rice, not sticky rice, and uses dried spices, which are commonly used in Burmese, but not northern Thai curries. The dish is commonly served as a festive dish in northern Thailand.
Afrinj አፍርንጅ. A very mildly spiced condiment for kids or anyone who can't handle berbere or mitmita.
Media related to Spice mixtures at Wikimedia Commons| Authority control databases: National |
|---|
