Welcome to the Celtnet Spice Blend Recipes Home Page

Welcome to Celtnet's Spice Blend Recipes Page — Spice blends are a critical component of most of the world's great cuisines. Everything from French Bouquet Garni to Chinese Five Spice and North African Berbere Spice. They're a way of preparing large quantities of standard spices that are commonly used. Spice blends also provide a way of providing consistency and quality across dishes and between meals.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

As well as the list of recipes presented below you can also fetch Modern and Traditional Spice Blend recipes by meal type via these links:

Starters Fish Courses
Meat Courses Vegetarian
Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams
Snacks Drinks
Spice Blends


Alphabetical list of Spice Blend recipes follow (limited to 100 recipes per page). There are 90 recipes in total:


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African Fish Curry Powder
     Origin: West Africa
Garam Masala
     Origin: India
Quatre Epices
     Origin: France
African Stew Curry Powder
     Origin: West Africa
Granny's Season All
     Origin: American
Ras el hanout
     Origin: North Africa
Amchar Masala
     Origin: Trinidad
Hararat
(Libyan Five-spice)
     Origin: Libya
Rasam Powder
     Origin: India
Armenian Mixed Spice
     Origin: Armenia
Harissa
     Origin: North Africa
Sambhar Masala
     Origin: Southern India
Aussie Barbecue Seasoning
     Origin: Australia
Herbes de Provence
     Origin: France
Saudi Baharat
     Origin: Saudi Arabia
Baked Scallops
     Origin: American
Hot Jalfrezi Spices
     Origin: African Fusion
Sea Lettuce Seasoning
     Origin: Ireland
Balti Garam Masala
     Origin: India
Hot, Red Barbecue Rub
     Origin: Fusion
Season-all
     Origin: American
Bayou Blast Seasoning
     Origin: Cajun
Italian Seasoning
     Origin: Italian
Seaweed Seasoning
     Origin: British
Beau Monde Spices
     Origin: American
Jamaican Curry Powder
     Origin: Jamaica
Sel épicé
(Spiced Salt)
     Origin: France
Berbere Spice
     Origin: Ethiopia
Jamaican Jerk Seasoning
     Origin: Jamaica
Seychelles Curry Paste
     Origin: Seychelles
Boharat
     Origin: Middle East
Khmeli-Suneli
     Origin: Georgian
Shichimi Togarashi
(Japanese Seven-spice Powder)
     Origin: Japan
Bzaar
     Origin: North Africa
Lemon Pepper Seasoning
     Origin: British
Soup Seasoning Mix
     Origin: British
Cajun Blackening Spices
     Origin: Cajun
Lime Pepper Seasoning
     Origin: Cayman Islands
South African Curry Powder
     Origin: South Africa
Cajun Dynamite Dust
     Origin: Cajun
Malawi Curry Powder
     Origin: Malawi
Southwestern Spice Blend
     Origin: American
Cajun Rustic Rub
     Origin: Cajun
Malaysian Kurma Powder
     Origin: Malaysia
Special Curry Powder
     Origin: South Africa
Cape Curry Powder
     Origin: South Africa
Mallow Leaf Powder
     Origin: British
Sri Lankan Sinhalese Fragrant Masala Spice Powder
     Origin: Sri Lanka
Chaat Masala
     Origin: India
Mediterranean Bread Seasoning
     Origin: Mediterranean
Stefan's West African Seasonings
     Origin: African Fusion
Chaimen Spice Mix
     Origin: Armenia
Mexican Fish Rub
     Origin: Mexico
Syrian Baharat
     Origin: Syria
Chili Seasoning Mix
     Origin: American
Mrs Dash Seasoning
     Origin: American
Tabil Spice
     Origin: Tunisia
Chinese Five Spice
     Origin: Chinese
Nigerian Pepper Soup Seasonings
     Origin: Nigeria
Taco Seasoning
     Origin: Mexico
Colombo Curry Paste
     Origin: Martinique
Old Bay Seasoning Mix
     Origin: American
Turkish Baharat
     Origin: Turkey
Creole Seasoning
     Origin: Louisiana
Panch Phoron
     Origin: Bengal
Vanilla Rub for Lamb
     Origin: American
Dried Dulse
     Origin: Ireland
Pefferposthas Spice
     Origin: Germany
Viennese Game Seasoning
     Origin: Austria
Dried Laver
     Origin: Ireland
Pickling Spice
     Origin: British
West African Curry Powder
     Origin: West Africa
Dried Pepper Dulse
     Origin: Scotland
Pickling Spices
     Origin: British
West African Fish Rub
     Origin: West Africa
Dukkah
     Origin: Egyptian
Pilau Masala Powder
     Origin: East Africa
Zaatar
     Origin: Lebanon
Dulse Chowder
     Origin: American
Poultry Seasoning
     Origin: American
Zahtar
     Origin: Jordan
East African Curry Powder
     Origin: East Africa
Prudhomme's Cajun Seasoning Mix
     Origin: American
Zatrain-style Seafood Boil
     Origin: Cajun
Fines Herbes
     Origin: France
Pumpkin Pie Spice
     Origin: American
Zemmeetah
(Barley Spices)
     Origin: Libya
Gâlat dagga
(Tunisian Five Spice)
     Origin: Tunisia
Quatre Algues
(Four-seaweed blend)
     Origin: France
Zhoug
     Origin: Yemen

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Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!


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