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As well as Spice Blends, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
Alphabetical list of spice and herb blend recipes follows (limited to 100 recipes per page). There are 97 recipes in total:
| African Fish Curry Powder Origin: West Africa | Hararat (Libyan Five-spice) Origin: Libya | Ras el hanout Origin: North Africa |
| African Stew Curry Powder Origin: West Africa | Harissa Origin: North Africa | Rasam Powder Origin: India |
| Amchar Masala Origin: Trinidad | Herbes de Provence Origin: France | Sambhar Masala Origin: Southern India |
| Armenian Mixed Spice Origin: Armenia | Hot Jalfrezi Spices Origin: African Fusion | Saudi Baharat Origin: Saudi Arabia |
| Aussie Barbecue Seasoning Origin: Australia | Hot, Red Barbecue Rub Origin: Fusion | Sea Lettuce Seasoning Origin: Ireland |
| Baked Scallops Origin: American | Italian Seasoning Origin: Italian | Season-all Origin: American |
| Balti Garam Masala Origin: India | Jamaican Curry Powder Origin: Jamaica | Seaweed Seasoning Origin: British |
| Bayou Blast Seasoning Origin: Cajun | Jamaican Jerk Seasoning Origin: Jamaica | Sel épicé (Spiced Salt) Origin: France |
| Beau Monde Spices Origin: American | Khmeli-Suneli Origin: Georgian | Seychelles Curry Paste Origin: Seychelles |
| Berbere Spice Origin: Ethiopia | Koozy (Leg of Lamb) Origin: Middle East | Shichimi Togarashi (Japanese Seven-spice Powder) Origin: Japan |
| Boharat Origin: Middle East | Lebanese Pizza Sauce Origin: Lebanon | Soup Seasoning Mix Origin: British |
| Bzaar Origin: North Africa | Lemon Pepper Seasoning Origin: British | South African Curry Powder Origin: South Africa |
| Cajun Blackening Spices Origin: Cajun | Lime Pepper Seasoning Origin: Cayman Islands | Southwestern Spice Blend Origin: American |
| Cajun Dynamite Dust Origin: Cajun | Malawi Curry Powder Origin: Malawi | Special Curry Powder Origin: South Africa |
| Cajun Rustic Rub Origin: Cajun | Malaysian Kurma Powder Origin: Malaysia | Sri Lankan Sinhalese Fragrant Masala Spice Powder Origin: Sri Lanka |
| Cape Curry Powder Origin: South Africa | Mallow Leaf Powder Origin: British | Stefan's West African Seasonings Origin: African Fusion |
| Chaat Masala Origin: India | Mediterranean Bread Seasoning Origin: Mediterranean | Syrian Baharat Origin: Syria |
| Chaimen Spice Mix Origin: Armenia | Mexican Fish Rub Origin: Mexico | Tabil Spice Origin: Tunisia |
| Chili Seasoning Mix Origin: American | Middle Eastern Rice Origin: Middle East | Taco Seasoning Origin: Mexico |
| Chinese Five Spice Origin: Chinese | Mrs Dash Seasoning Origin: American | Terrine de saumoun aux Quatre algues (Terrine of Salmon with Quatre Algues) Origin: France |
| Colombo Curry Paste Origin: Martinique | Nigerian Pepper Soup Seasonings Origin: Nigeria | Turkish Baharat Origin: Turkey |
| Couscous with Chicken and Sausage Origin: African Fusion | Old Bay Seasoning Mix Origin: American | Vanilla Rub for Lamb Origin: American |
| Creole Seasoning Origin: Louisiana | Panch Phoron Origin: Bengal | Viennese Game Seasoning Origin: Austria |
| Dried Dulse Origin: Ireland | Pefferposthas Spice Origin: Germany | West African Curry Powder Origin: West Africa |
| Dried Laver Origin: Ireland | Perfect Pumpkin Pie Origin: American | 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 | Zaatar Mankoushe (Lebanese Zaatar Pizza) Origin: Lebanon |
| Dulse Chowder Origin: American | Pilau Masala Powder Origin: East Africa | Zahtar Origin: Jordan |
| East African Curry Powder Origin: East Africa | Poultry Seasoning Origin: American | Zatrain-style Seafood Boil Origin: Cajun |
| Fines Herbes Origin: France | Prudhomme's Cajun Seasoning Mix Origin: American | Zemmeetah (Barley Spices) Origin: Libya |
| Gâlat dagga (Tunisian Five Spice) Origin: Tunisia | Pumpkin Pie Spice Origin: American | Zhoug Origin: Yemen |
| Garam Masala Origin: India | Quatre Algues (Four-seaweed blend) Origin: France | |
| Granny's Season All Origin: American | Quatre Epices Origin: France |
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If you found this page of classic international spice blends interesting, then you may also be interested in:
The history of the spice trade
The Guide to Spices
The Guide to Herbs
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
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.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
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.
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!
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
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.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.