Spice Blend Guide

Spice Blend Guide
 
Garam masala: It comes from North India and the word masala means a mixture of spices. It is not hot but spicy. It goes well with lamb, goat, pork, chicken and vegetables with eggplants or potatoes. It can flavor wonderful and hot drinks.
Tandoori masala: This also comes from India. It will give a special aroma to rice, chicken, and minced meat.
Ras el Hanout: This is also a combination of spices, representative of Moroccan cuisine. You can combine it with couscous, vegetables and meat casseroles.
Its main ingredients are nutmeg, cardamom, anise, ginger, and peppers.
Curry powder : Curry powder came to Europe from India. In fact, curry is the name of a local stew in India. It can consist of twelve to forty different ingredients, so its composition is the cook's secret. Curry powder adds flavor and aroma to rice dishes, meats, poultry and various soups, sauces and vegetables.
Five-spice blend: Five-spice blend is a spicy and highly aromatic Chinese powder, used primarily to enhance meat, poultry, and fish but also pairs well with sauces, marinades, compotes, tarts, and fruits.
This particular mixture contains ginger, cinnamon, fennel, cloves and anise.
Herbs de Provence: As the name suggests, this is a blend of herbs that comes from France (the blend). They go well with pasta, rice, soups and salads. Together with olive oil, they can flavor meats and fish.
Za'atar: A spice blend typical of the Middle East. For breads, pies, salads, meatballs, kebabs, chicken, fish, potatoes and eggs. Contains thyme, marjoram, sesame, and sometimes sumac.
Vegeta: Ideal in broths, soups, salads, rice, oil dishes, legumes, etc. Its origin is from the Balkan countries. Its ingredients are yellow radish, black pepper, carrot, celery, onion, parsley.
Berbere (Ethiopian): Ethiopian spicy blend of herbs and spices. Goes well with steaks, meatballs, chicken, lamb, vegetables, potatoes, legumes, stews and soups.
The berbere spice blend usually contains hot peppers, pepper, cumin,
cloves, ginger, cayenne pepper.