Around the world in 28 Spice Mixes
#NoPassportsAttached
A wise person once said that, ‘Variety is the spice of life’, and someone else gave this another rendition by saying that ‘Spice is the variety of life’; I feel like both are true, for variety it is that we, hunger to explore new things, and by that we found so many new spices. And with those spices we make so many food dishes, that gives us variety.
Spices travelled the world over, through what is called ‘the spice route’, traders, explorers, soldiers, etc. carried it from one region to another. The study and history of 'The Spice Route' is my pet project, I wish to travel the spice route!
There are stories of wars that have been fought over spices, for example it is believed that in the 17th century, the Dutch seized the island of Ceylon, which was the world's largest cinnamon supplier, from the Portuguese, demanding outrageous quotas from the poor laboring Chalia caste.
Then the Dutch learned of a source of cinnamon along the coast of India, they bribed and threatened the local king to destroy it all, and thus preserved their monopoly on the prized spice. In 1795, England seized Ceylon from the French, who had acquired it from their victory over Holland during the Revolutionary Wars.
However, by 1833, the downfall of the cinnamon monopoly had begun when other countries found that it could be easily grown in areas such as Java, Sumatra, Borneo, Mauritius, Réunion and Guyana. Wow, the history of spices, always deeply interests me!
Around the world people use more than one spice while cooking, some recipes call for the mix of similar spices, so people came up with specific ‘spice-mixes’ that can be handy to use. So below are such spice-mixes, I have deliberately not added recipes here, as I believe that any food should be made like the way you like it, so go ahead, read what the spice-mix generally consists of, minus the ingredient you dislike, and add the ones you like according to taste. Like I always say #MakeItYourOwn
1. Five Spice Powder is one of the most widely known spice-mix around the globe, it is a mixture of five spices used primarily in Chinese cuisine and I didn't know that it is also used in Arabic cookery. Have you heard of or had any such Arabic dish with 5 spice in it?
While there are many variants, a common mix is:
· Star anise (bajiao)
· Cloves (dingxiang)
· Chinese Cinnamon (rougui)
· Sichuan pepper (huajiao)
· Fennel seeds
2. Garam Masala is a blend of ground spices common in North Indian and other South Asian cuisines.
The components of the mix are toasted, and then ground together.
A typical Indian version of garam masala contains:
· black and white peppercorns
· cloves· cinnamon
· black and white cumin seeds
· black, brown, and green cardamom pods
Although, I barely like to use garam masala in my cooking, I always replace it with what’s called ‘khada/akha/sabut/whole masala’ which is mostly the above ingredients, I use cinnamon stick, small green cardamom, black cardamom, pepper corn and cloves, all un-ground, that's my khada masala. It gives a lovely flavor.
3. Panch Phoran is a whole spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means "panch-five, phoran-spices".
All of the spices in panch phoran are seeds.
Typically, panch phoran consists of the following in equal parts:
· Fenugreek seed
· Nigella seed
· Cumin seed
· Black mustard seed
· Fennel seed
4. Goda Masala is a spice mix popular in Maharashtra. It is used for many dishes from this region, especially in cooking Amti, which is a very famous dish from here.
· Dhane (Coriander seeds)
· Jeere (Cumin seeds)
· Til (White Sesame seeds)
· Lavang (Cloves)
· Badi Elaichi (Big Cardamom)
· Dalchini (Cinnamon sticks)
· Kaale Mire (Black peppercorns)
· Dagadphool (Lichen)
· Tamalpatra (Bay leaf)
· Oil to roast the spices
5. Kaala Masala is another Maharashtrian spice mixture (masala). This mixture is used in preparing popular dishes like usal, varan and masala bhat.
Main ingredients are:
· cumin seeds
· coriander seeds
· clove
· cinnamon sticks
· kalpasi (black stone flower)
· coconut
· sesame seeds
· chillies
These spices are roasted till they turn black, therefore the name ‘Kaala’ for the mixture, which means ‘black’.
6. Vaaer Masala Tikki is a spice mix used in Kashmiri cuisine.
The Masala Tikki is made from Spices like:
· Cloves
· Cumin
· Red chili powder
· Fennel Powder
· Ginger powder
· Fenugreek seeds
· Turmeric
· Garam Masala
· Asafoetida
· Garlic
This spice mix has also found place in Kashmiri marriage traditions. It is kept in a Thaali (Plate) along with rice , a packet of salt and some cash to be handed over to the Head cook or Waaza as soon as he starts the cooking of dishes for the marriage feast.
Authentic kashmiri Vaaeri or Masala Tikki is available in Kashmir and Jammu and I have heard that you also get it in New Delhi, has anyone seen it here, do let us know in the comments? I have tried the Shikara Brand – Kashmiri Masala Tikki, someone brought it from Kashmir and gave it to my uncle, he gave some to me, I put some in my rajma preparation, and it added a delicious flavor to the rajma.
7. Pickling spice is a blend that lends complex flavor to preserved fruits and vegetables. My favourite’s are the Indian pickles, when you can, let me know about it if you already have, try some stuffed red chilli pickle and bamboo shoot pickle, I just adore them. And I need to get some Indian pickling jars, in my Pots & Pans Collection, they are so pretty. Also check out the Blue Ball Mason Jars that can be used for pickling and canning.
Most include the following basic spices:
• bay leaves
• mustard seeds (yellow or brown)
• peppercorns (black, white, red, or green)
Other spices may include:
• allspice berries
• cardamom seeds
• celery seeds
• dried chili peppers (whole or flakes)
• cinnamon sticks
• coriander seeds
• whole cloves
• dill seeds
• fennel seeds
• dried ginger
• juniper berries
• mace blades
• star anise
8. Chaat Masala has a sweet and soury (khata-meetha) taste. It is used to flavour fast foods of Pakistan and India like Bhelpuri, Golgappa, Aloo Chaat and Dahi Wada.
It is a spice that can be added to foods and drinks like Jal Jeera and Aam Panna.
It typically consists of:
· amchoor (dried mango powder)
· cumin
· kala namak (black salt)
· coriander
· dried ginger
· salt
· black pepper
· asafoetida (hing)
· Red chili powder
9. Baharat is a spice mixture or blend used in Arab cuisine, as well as in Turkish and Iranian cuisine. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
Typical ingredients of baharat may include:
· Allspice
· Black peppercorns
· Cardamom seeds
· Cassia bark
· Cloves
· Coriander seeds
· Cumin seeds
· Nutmeg
· Dried red chili peppers or paprika
10. Ras el hanout is a spice mix from North Africa. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.
Commonly used ingredients include:
· Cardamom
· Clove
· Cinnamon
· Ground chili peppers
· Coriander
· Cumin
· Peppercorn
· Paprika
· Fenugreek
· Turmeric
In the past, ras el hanout sometimes included cantharides in its ingredients, for its aphrodisiac properties, but the sale of cantharides was banned in Morocco in the 1990s. For population control?
11. Za’atar is used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East. It is commonly eaten with pita, which is dipped in olive oil and then za'atar.
It is generally prepared using:
· Ground dried thyme, oregano and marjoram
· Mixed with toasted sesame seeds and salt
Though other spices such as sumac might also be added.
12. Chili Powder is used in traditional Latin American dishes like enchiladas, tacos, grilled meat, a pot of beans, and lots more.
The base spices are:
· ancho chile powder
· paprika
· cumin
· Mexican oregano
The other spices could be:
· Dry coriander seeds
· Cayenne
· garlic powder
McCormick is a famous brand for such spice mixes, I have tried their Grill Mates – Spicy Montreal Steak spice mix, which is very good. Have you tried any, let us know in the comments.
13. Advieh or adwiya is a spice mixture used in Persian cuisine and Mesopotamian cuisine. It is used in rice dishes, as well as in chicken and bean dishes.
There are two basic varieties of advieh:
a) Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)
Common ingredients include:
· Turmeric
· Cinnamon
· Cardamom
· Cloves
· Rose petals or rose buds
· Cumin
· Ginger
It may also include:
· ground golpar
· saffron
· nutmeg
· black pepper
· mace
· coriander
· sesame
b) Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats.
Often includes:
· Saffron
· Sesame
· Cinnamon
· Rose buds
· Coriander
· Cardamom
And other spices.
