Herb and Spice Blends Around the World

by | Feb 25, 2021 | Herbs, Spices and Flavouring Agents | 0 comments

Herb or Spice Blend



Amchur Powder

Dried Mango Powder

Indian & Cape Malay Curries and Pastes.


The Berries from the Wild Sumac Flower are dried and crushed into a Powder.

Used in Ancient Greece as an Antiseptic Medicine.

Today, it is often used in the Middle East and now also found in the West.

Sprinkled over Meats, Vegetables, Breads.


Oregano, Thyme, Marjoram, Sumac and Toasted Sesame Seeds.

Lebanese Spice blend used on Beads, Salads, Avo, Tomato, Breakfast Eggs, Fish etc.

Chinese Five Spice

Star Anise, Cinnamon, Fennel, Cloves, Szechuan Pepper.

Used in Vietnamese and Chinese Cuisine. Used in Hoisin Sauce, Minced Pork & Rice, Duck, Marinades, Curries.


Toasted Nuts, Sesame Seeds, Coriander and Cumin.

Classic Egyptian Spice that was used as a dip for Khubz, Egyptian Flatbreads, for Fish, Chicken or Lamb before Grilling.

Bread is dipped in Olive Oil first and then in the blend. Make a Paste with Olive Oil or use as a Rub.

Sprinkle over bread or Eggs.


Cumin, Coriander, All Spice, Garlic, Sweet Paprika, Turmeric, Salt.

Classic Israeli Spice Blend used for Soups, Stews, Pasta, Chicken Wings, Noodle Bowls, and Meat Dishes.

Garam Masala

Indian Spice blend of Cinnamon, Mace, Peppercorns, Coriander, Cumin, Cardamom toasted and ground.

Used as a Base Spice to many various Indian Curries, Lentil Dahl, and Soups.

Cajun Spice Mix

Louisianian Spice Blend of Oregano, Thyme, Dried Garlic, Ground, Dried Onions, Ground, Paprika, Black Pepper, Cayenne Pepper and Salt.

Seafood, Vegetables, Potato Sprinkle, Stir-fries, Dips, Grills.

Jerk Spices

Jamaican Spice Blend of Red & Black pepper, All Spice Cinnamon and Thyme.

Jamaican Jerk Chicken, pairs well with Pork, Seafood, Sausage, Lamb, Goat and Vegetables.


North African Tunisian Fiery Hot Chili Paste of Roasted Red Peppers, Baklouti Peppers, Garlic Paste, Caraway, Coriander Seeds, Cumin Seeds and Olive Oil. Rose Harissa adds the addition of Rose Petals.

Spread over Meat, Fish, Flatbreads.

Ras el Hanout

North African & Moroccan Spice that means “Head of the Shop” in Arabic. It is a warm, pungent, and spicy blend of Cardamom, Cumin, Cinnamon, Clove, Nutmeg, Mace, All Spice, Dried Ginger, Chili Peppers, Coriander, Peppercorns, Sweet & Hot Paprika, Fenugreek and Dried Turmeric.

Often used in Tagines, Stews and with Meats.

Herbs de Provence

French Herb blend of the Southeast consisting of Savory, Marjoram, Rosemary, Thyme and Oregano.

Used during Cooking and Roasting, e.g., a Classic French Roast Chicken.

Epice Rabelais

A French Spice that originated in the 1800’s, consisting of Provincial Herbs, African and Asian Spices.

Used for Pâté, Rillettes and Ready-Made Dishes. Often found as a dry rub used for meat, fish, and poultry.

Four Spice (Quatre Epice)

A French Spice blend of Fine White Pepper, Cloves, Ginger and Nutmeg.

Use for Soup, Ragu, Pot-cooked Dishes, Vegetable Preparations, Charcuterie (Pâté, Sausage and Terrines). Some Spice Blends substitute the White Pepper with Cinnamon.

Fine Herbs

French herb blend using Chives, Tarragon and Parsley.

Used for White Meats, Chicken and Fish Dishes.


Italian Herb, Garlic & Nut Paste.

Used in Pasta Dishes, Salad Dressings, Over Bruschetta or Roasts.

Speculoos Spice Blend

Dutch Spice Blend from Belgium and The Netherlands using Cinnamon, Cardamom, Ginger and Mixed Spice Blend.

Traditionally used for Spekuloos Biscuits, Cakes and Sweet Tea Breads Served for Breakfast, garnished with crystalised sugar.


Ethiopian and Somalian Spice blend of Chilies, Fenugreek, All Spice and Cinnamon.

Used for “Wats” or Stews made with Lentils, Beans and Meat. It is also sprinkled over Vegetables, used in Meatballs and over a Roast of Chicken.


A Japanese Condiment made from Dried Chillies, Citrus peels, Sesame, Seaweed and Salt.

Sprinkles over Rice or Onigiri (Triangular Japanese Rice Balls).

Togarashi (Shimichi and Nanami)

Condiment made from Dried Chillies, Citrus peels, Sesame and Seaweed.

Sprinkled over Udon noodles, Steamed Rice, Grilled Meats, used in a Fish Marinade, used as a Rub, or in Soups, Tempura and Salad Dressings.

Khumeli Suneli

Georgian Five Spice Blend of Fenugreek, Bay Leaf, Dill, Coriander and Peppercorns.

Used in Soups, Stews, on Barbeque Meats, Fish, Chicken and Lamb.

Panch Phoron

Bengali Five Spice Blend of Fenugreek, Cumin, Black Onion Seeds, Black Mustard Seeds and Fennel Seeds.

Use whole, never ground. Best dry fried or fried in a little oil, used with Vegetables, Meats, Lentils, Fish and Pickles.


Garlic, Oregano, Pepper and Chillies.

Mexican & Latin American Cuisine use this for Meat and Non-Meat Dishes, even sprinkled over Eggs.


Cinnamon, Dried Rose Petals, Cardamom, Cloves, Nutmeg & Cumin.

Persian Spice Blend.

Stews, Rice Dishes and on Flat Breads.

Pumpkin Spice

Cinnamon, Nutmeg, Ginger, Cloves and sometimes Brown Sugar.

Soft warm spices used traditionally with Pumpkin Pie, Soup or Roasted Pumpkin.

Cape Malay “Bo-Kaap” Curry Spice

Cloves, Coriander, Fennel Seeds, Black Mustard Seeds, Dried Red Chillies, Cumin Seeds, Cardamom, Turmeric, Curry Leaves.

Cape Malay Spice Blend in the Western Cape, South Africa. Used in Bobotie, Curries and Pickled Fish.

Lebanese Seven Spice

All Spice, Black Pepper, Cinnamon, Cloves, Coriander, Cumin, Nutmeg.

Use best for Kafta, Beef, Eggplant, Cabbage Rolls, Stews, Bean Stew and Okra Stew.

Thai Seven Spice

Thai Spice blend of Cinnamon, Nutmeg, Ginger, Fenugreek, Allspice, Pepper and Cloves.

Often used with Kamut Lime, Coconut Milk and Lemon Grass in Thai Curries, served with fresh Thai coriander, Thai Mint, and fresh herbs.

Dead Sea Salt

From Jerusalem, The Dead Sea

Used in Cosmetic Products and Cooking.

Maldon Salt

From England

Top Flake, Hand Harvested Salt from the UK.

Fleur du Sel

From France

Finest Top Flake Hand Harvested Salt.

Himalayan Rock Salt

From the Himalayas

Pink Rock Salt, Ground and used in Cooking.

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