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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 94 recipes in total:
| African Fish Curry Powder Origin: West Africa | Granny's Season All Origin: American | Quatre Epices Origin: France |
| African Stew Curry Powder Origin: West Africa | Hararat (Libyan Five-spice) Origin: Libya | Ras el hanout Origin: North Africa |
| Amchar Masala Origin: Trinidad | Harissa Origin: North Africa | Rasam Powder Origin: India |
| Armenian Mixed Spice Origin: Armenia | Herbes de Provence Origin: France | Sambhar Masala Origin: Southern India |
| Aussie Barbecue Seasoning Origin: Australia | Hot Jalfrezi Spices Origin: African Fusion | Saudi Baharat Origin: Saudi Arabia |
| Baked Scallops Origin: American | Hot, Red Barbecue Rub Origin: Fusion | Sea Lettuce Seasoning Origin: Ireland |
| Balti Garam Masala Origin: India | Italian Seasoning Origin: Italian | Season-all Origin: American |
| Bayou Blast Seasoning Origin: Cajun | Jamaican Curry Powder Origin: Jamaica | Seaweed Seasoning Origin: British |
| Beau Monde Spices Origin: American | Jamaican Jerk Seasoning Origin: Jamaica | Sel épicé (Spiced Salt) Origin: France |
| Berbere Spice Origin: Ethiopia | Khmeli-Suneli Origin: Georgian | Seychelles Curry Paste Origin: Seychelles |
| Boharat Origin: Middle East | Laska Paste Origin: Malaysia | Shichimi Togarashi (Japanese Seven-spice Powder) Origin: Japan |
| Bzaar Origin: North Africa | Lawry's Seasoned Salt Origin: American | Soup Seasoning Mix Origin: British |
| Cajun Blackening Spices Origin: Cajun | Lemon Pepper Seasoning Origin: British | South African Curry Powder Origin: South Africa |
| Cajun Dynamite Dust Origin: Cajun | Lime Pepper Seasoning Origin: Cayman Islands | Southwestern Spice Blend Origin: American |
| Cajun Rustic Rub Origin: Cajun | Malawi Curry Powder Origin: Malawi | Special Curry Powder Origin: South Africa |
| Cape Curry Powder Origin: South Africa | Malaysian Kurma Powder Origin: Malaysia | Sri Lankan Sinhalese Fragrant Masala Spice Powder Origin: Sri Lanka |
| Chaat Masala Origin: India | Mallow Leaf Powder Origin: British | Stefan's West African Seasonings Origin: African Fusion |
| Chaimen Spice Mix Origin: Armenia | Mediterranean Bread Seasoning Origin: Mediterranean | Syrian Baharat Origin: Syria |
| Chili Seasoning Mix Origin: American | Mexican Fish Rub Origin: Mexico | Tabil Spice Origin: Tunisia |
| Chinese Chilli and Garlic Paste Origin: China | Mrs Dash Seasoning Origin: American | Taco Seasoning Origin: Mexico |
| Chinese Five Spice Origin: Chinese | Nigerian Pepper Soup Seasonings Origin: Nigeria | Turkish Baharat Origin: Turkey |
| Colombo Curry Paste Origin: Martinique | Old Bay Seasoning Mix Origin: American | Vanilla Rub for Lamb Origin: American |
| Creole Seasoning Origin: Louisiana | Panang Curry Paste Origin: Thailand | Viennese Game Seasoning Origin: Austria |
| Dried Dulse Origin: Ireland | Panch Phoron Origin: Bengal | West African Curry Powder Origin: West Africa |
| Dried Laver Origin: Ireland | Pefferposthas Spice Origin: Germany | West African Fish Rub Origin: West Africa |
| Dried Pepper Dulse Origin: Scotland | Pickling Spice Origin: British | Zaatar Origin: Lebanon |
| Dukkah Origin: Egyptian | Pickling Spices Origin: British | Zahtar Origin: Jordan |
| Dulse Chowder Origin: American | Pilau Masala Powder Origin: East Africa | Zatrain-style Seafood Boil Origin: Cajun |
| East African Curry Powder Origin: East Africa | Poultry Seasoning Origin: American | Zemmeetah (Barley Spices) Origin: Libya |
| Fines Herbes Origin: France | Prudhomme's Cajun Seasoning Mix Origin: American | Zhoug Origin: Yemen |
| Gâlat dagga (Tunisian Five Spice) Origin: Tunisia | Pumpkin Pie Spice Origin: American | |
| Garam Masala Origin: India | Quatre Algues (Four-seaweed blend) Origin: France |
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Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
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.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
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.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
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.