Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, 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 (from Hindi/Urdu masalah, based on Arabic masalih) is a term from the Indian subcontinent 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, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cuisine in chicken tikka masala and chicken curry, or in masala chai. Other South Asian cuisines including Bangladeshi, Nepali, Pakistani and Sri Lankan, Southeast Asian cuisine such as Burmese and the Caribbean regularly use spice mixes.
Notable spice mixes by region
- Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers
- Montreal steak spice, a seasoning mix for steaks and grilled meats
- Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore and regionally popular in Maryland as well as Mid-Atlantic and Southern States, parts of New England, and the Gulf Coast
- Pumpkin pie spice, a North American blend of cinnamon, clove, ginger, nutmeg, and allspice
- Italian seasoning, a blend of rosemary, thyme, basil and oregano
- Tajín, a Mexican blend of chili powder, salt, and dehydrated lime juice
East and Southeast Asian
- Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices
- Húng lìu, a Vietnamese blend
- Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori
- Adobo, a mix of spices used in Spain and Latin America
- Fines herbes, a French blend of parsley, chives, tarragon, and chervil for seasoning delicate dishes
- Beau monde seasoning, salt, onion powder and celery powder - sometimes other ingredients
- Garlic salt, a mixture of dried garlic and table salt
- Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
- Khmeli suneli, a blend used in Georgia and the Caucasus region
- Lemon pepper, lemon zest, cracked black peppercorns, salt, and spices
- Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices
- Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
- Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
- Seasoned salt, a blend of table salt, herbs, spices, other flavourings
- Sharena sol, a Bulgarian mixture of summer savoury, paprika and salt, with other optional ingredients
- Vadouvan, French version of an Indian masala
Middle East and Africa
- Advieh, a spice mixture used in Iranian cuisine and Mesopotamian cuisine
- Afrinj, an Ethiopian blend that is milder than berbere or mitmita
- Baharat, used throughout the Middle East
- Berbere, an Eritrean and Ethiopian blend
- Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee
- Mitmita, an Ethiopian blend of African birdseye chili peppers, cardamom, cloves and salt
- Ras el hanout, a Maghrebi blend that includes cinnamon and cumin among other spices
- Yaji, a Hausa spice mix for traditional suya and chichinga kebabs in sahelian West Africa. Made from cayenne, ginger, ground peanuts, dried onion, and chili
- Za'atar, a Middle Eastern mix which is both an individual herb and a blend of that herb with sesame seeds and sometimes dried sumac
- Bafat, used in Mangalorean cuisine
- Chaat masala, ground spices used for flavouring chaat
- Curry powder, A blend of spices like coriander, turmeric, cumin, fenugreek, and chili peppers popular in India with many variations
- Garam masala, spice blend used in the Northern regions of the Indian subcontinent
- Kaala masala, black spice blend used in the Indian subcontinent
- Panch phoron, a five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds originating from the Indian subcontinent
- Tandoori masala, spice blend originating from the Indian subcontinent for tandoor-cooked meats
- Thunapaha, a spice blend of coriander, cumin and fennel seed used in Sri Lankan traditional cuisine
- ^ "Masala". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved October 12, 2022.
- ^ "Masala | Definition of masala in English by Oxford Dictionaries". Oxford Dictionaries | English. Archived from the original on May 1, 2018. Retrieved April 30, 2018.
- ^ V.K. Modi; G.S. Sidde Gowda; P.Z. Sakhare; N.S. Mahendrakar & D. Narasimha Rao (2006). "Pre-processed spice mix formulation and changes in its quality during storage". LWT - Food Science and Technology. 39 (6): 613. doi:10.1016/j.lwt.2005.05.004.
- ^ "Spices in Chicken Masala and Chicken Curry Kabsa".
- ^ Tomlinson, Mary (December 11, 2017). "What's Really in Old Bay Seasoning?". Coastal Living. Retrieved June 18, 2020.
- ^ Ingraham, Christopher (March 8, 2016). "They put Old Bay on everything in Maryland. Soon you will, too". The Washington Post. Retrieved June 18, 2020.
- ^ Kloman, Harry (February 13, 2011). "Glossary". Ethiopian Food ♦ Mesob Across America. Retrieved October 24, 2017.
Afrinj አፍርንጅ. A very mildly spiced condiment for kids or anyone who can't handle berbere or mitmita.
- ^ "Visiting Sri Lanka soon? Bookmark our guide to feast like a local in Colombo". Vogue India. December 11, 2019. Retrieved September 20, 2021.
- Media related to Spice mixtures at Wikimedia Commons