Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes (or in one recipe that is used frequently), it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
Masala or massala is a South Asian term for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cuisine to add spice and flavour. Other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, and Sri Lankan regularly use spice mixes.
Common blends and sample recipes
For recipes of spice mixes see the mixed spice section in wikibooks
- Advieh, a spice mixture used in Persian cuisine and Mesopotamian cuisine.
- Apple pie spice, usually cinnamon, nutmeg, and allspice
- Baharat, used throughout the Levant
- Berbere, an Ethiopian blend
- Chili powder, a mixture of powdered red chili peppers and other spices and herbs, such as cumin, oregano, and garlic, used in Mexican and Tex-Mex cooking, not to be confused with powdered chili peppers.
- Chinese Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices
- Curry powder used in southern part of South Asia and South east Asia. (This is Western misinterpretation of Indian spice blends, there is nothing called curry powder in South Asia)
- Fines herbes
- Garam masala, an Indian savory spice blend that is used in northern half of South Asia (North India and Pakistan.)
- Garlic salt
- Goda masala, a sweet spice blend used in south western part of Indian peninsula.
- Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
- Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee
- Italian Seasoning, a classic blend of herbs used for Italian cuisine
- Kaala masala, black spice blend used in Indian subcontinent.
- Kanda Lasun masala, a hot spice blend with sun-dried red chillies, garlic and onion with coconuts and other spices. Mainly used in south western part of Indian peninsula.
- Khmeli suneli, a blend used in Georgia and the Caucasus region
- Lemon pepper
- Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices
- Montreal steak seasoning a seasoning mix for steaks and grilled meats
- Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
- Panch phoron, a Bengali five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds
- Pumpkin pie spice, an American blend of cinnamon, clove, nutmeg, and allspice
- Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
- Ras el hanout, a North African blend that includes cinnamon and cumin among other spices
- Seasoned salt
- Taco seasoning
- Tandoori masala, South Asian spice blend for tandoor cooked meats
- Za'atar, both an individual herb and a blend of that herb with sesame seeds and sometimes dried sumac
- masala. CollinsDictionary.com. Collins English Dictionary - Complete & Unabridged 11th Edition. Retrieved December 03, 2012.
- V.K. Modi, G.S. Sidde Gowda, P.Z. Sakhare, N.S. Mahendrakar, and D. Narasimha Rao. "Pre-processed spice mix formulation and changes in its quality during storage". LWT - Food Science and Technology. Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute. Retrieved 25 March 2011.