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Welcome to the Celtnet Recipes section for Spice Blend recipes. — Here you will find all the recipes for each and every spice and herb blend described on this site gathered into one place. Spices have been important as a flavouring throughout human history and people have gone to amazing lengths to source spices, as my pages on the history of the spice trade shows. Personally, I love all spices and I have travelled the globe to source strange and unusual spices and the blends employing them. All these spices are described on my Spice Guide pages and here I have brought together all the spice and herb blends that I have collected (and even developed myself) over the years. These recipes presented here also cover all historical periods from ancient stone-age recipes through to the latest in fusion cuisine.
This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. (For your donation you can even submit your photograph and biography to this site!) Thank you! |
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 101 recipes in total:
| African Fish Curry Powder Origin: West Africa | Hararat (Libyan Five-spice) Origin: Libya | Quatre Algues (Four-seaweed blend) Origin: France |
| African Stew Curry Powder Origin: West Africa | Harissa Origin: North Africa | Quatre Epices Origin: France |
| Amchar Masala Origin: Trinidad | Herbes de Provence Origin: France | Ras el hanout Origin: North Africa |
| Armenian Mixed Spice Origin: Armenia | Hot Jalfrezi Spices Origin: African Fusion | Rasam Powder Origin: India |
| Aussie Barbecue Seasoning Origin: Australia | Hot, Red Barbecue Rub Origin: Fusion | Sambhar Masala Origin: Southern India |
| Baked Scallops Origin: American | Italian Seasoning Origin: Italian | Saudi Baharat Origin: Saudi Arabia |
| Balti Garam Masala Origin: India | Jamaican Curry Powder Origin: Jamaica | Sea Lettuce Seasoning Origin: Ireland |
| Bayou Blast Seasoning Origin: Cajun | Jamaican Jerk Seasoning Origin: Jamaica | Season-all Origin: American |
| Beau Monde Spices Origin: American | Khmeli-Suneli Origin: Georgian | Seaweed Seasoning Origin: British |
| Berbere Spice Origin: Ethiopia | Koozy (Leg of Lamb) Origin: Middle East | Sel épicé (Spiced Salt) Origin: France |
| Boharat Origin: Middle East | Laska Paste Origin: Malaysia | Seychelles Curry Paste Origin: Seychelles |
| Bzaar Origin: North Africa | Lawry's Seasoned Salt Origin: American | Shichimi Togarashi (Japanese Seven-spice Powder) Origin: Japan |
| Cajun Blackening Spices Origin: Cajun | Lebanese Pizza Sauce Origin: Lebanon | Soup Seasoning Mix Origin: British |
| Cajun Dynamite Dust Origin: Cajun | Lemon Pepper Seasoning Origin: British | South African Curry Powder Origin: South Africa |
| Cajun Rustic Rub Origin: Cajun | Lime Pepper Seasoning Origin: Cayman Islands | Southwestern Spice Blend Origin: American |
| Cape Curry Powder Origin: South Africa | Malawi Curry Powder Origin: Malawi | Special Curry Powder Origin: South Africa |
| Chaat Masala Origin: India | Malaysian Kurma Powder Origin: Malaysia | Sri Lankan Sinhalese Fragrant Masala Spice Powder Origin: Sri Lanka |
| Chaimen Spice Mix Origin: Armenia | Mallow Leaf Powder Origin: British | Stefan's West African Seasonings Origin: African Fusion |
| Chili Seasoning Mix Origin: American | Mediterranean Bread Seasoning Origin: Mediterranean | Syrian Baharat Origin: Syria |
| Chinese Chilli and Garlic Paste Origin: China | Mexican Fish Rub Origin: Mexico | Tabil Spice Origin: Tunisia |
| Chinese Five Spice Origin: Chinese | Middle Eastern Rice Origin: Middle East | Taco Seasoning Origin: Mexico |
| Colombo Curry Paste Origin: Martinique | Mrs Dash Seasoning Origin: American | Terrine de saumoun aux Quatre algues (Terrine of Salmon with Quatre Algues) Origin: France |
| Couscous with Chicken and Sausage Origin: African Fusion | Nigerian Pepper Soup Seasonings Origin: Nigeria | Turkish Baharat Origin: Turkey |
| Creole Seasoning Origin: Louisiana | Old Bay Seasoning Mix Origin: American | Vanilla Rub for Lamb Origin: American |
| Dried Dulse Origin: Ireland | Panang Curry Paste Origin: Thailand | Viennese Game Seasoning Origin: Austria |
| Dried Laver Origin: Ireland | Panch Phoron Origin: Bengal | West African Curry Powder Origin: West Africa |
| Dried Pepper Dulse Origin: Scotland | Pefferposthas Spice Origin: Germany | West African Fish Rub Origin: West Africa |
| Dukkah Origin: Egyptian | Perfect Pumpkin Pie Origin: American | Zaatar Origin: Lebanon |
| Dulse Chowder Origin: American | Pickling Spice Origin: British | Zaatar Mankoushe (Lebanese Zaatar Pizza) Origin: Lebanon |
| East African Curry Powder Origin: East Africa | Pickling Spices Origin: British | Zahtar Origin: Jordan |
| Fines Herbes Origin: France | Pilau Masala Powder Origin: East Africa | Zatrain-style Seafood Boil Origin: Cajun |
| Gâlat dagga (Tunisian Five Spice) Origin: Tunisia | Poultry Seasoning Origin: American | Zemmeetah (Barley Spices) Origin: Libya |
| Garam Masala Origin: India | Prudhomme's Cajun Seasoning Mix Origin: American | |
| Granny's Season All Origin: American | Pumpkin Pie Spice Origin: American |
Couldn't find what you were looking for? Search the web:
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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
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
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.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
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.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
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.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.