Spice mix: Difference between revisions

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{{Short description|Blend of spices or herbs}}

[[File:Garam Masala.JPG|thumb|upright=1.35|Whole spices used to create garam masala]]

'''Spice mixes''' are blended [[spice]]s or [[herb]]s. 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 salt]]s 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==

{{anchor|Masala}}

'''Masala''' (from [[Hindi language|Hindi]]/[[Urdu language|Urdu]] ''masalah'', based on [[Arabic language|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 roasting|dry-roasted]]) spices, or a [[paste (food)|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 powder|curry]], or in [[masala chai]]. Other [[South Asian cuisine]]s including [[Bangladeshi cuisine|Bangladeshi]], [[Nepalese cuisine|Nepali]], [[Pakistani cuisine|Pakistani]] and [[Sri Lankan cuisine|Sri Lankan]], [[Southeast Asian cuisine]] such as [[Burmese cuisine|Burmese]] and [[Caribbean cuisine|the Caribbean]] regularly use spice mixes.

==Notable spice mixes by region==

[[File:Gulfbaharatingredients.gif|thumb|right|Ingredients for a Gulf-style ''baharat'']]

=== Americas ===

* [[Jerk (cooking)#Ingredients|Jerk]], a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers

* [[Montreal steak seasoning|Montreal steak spice]], a seasoning mix for steaks and grilled meats

* [[Tajín seasoning|Tajín]], a Mexican blend of [[chili powder]], [[salt]], and dehydrated [[Lime (fruit)|lime juice]]

* [[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

* [[Vadouvan]], French version of an Indian masala

*[[Advieh]], a spice mixture used in [[Iranian cuisine]] and [[Iraqi cuisine|Mesopotamian cuisine]]

* [[Afrinj]], an [[Ethiopian cuisine|Ethiopian]] blend that is milder than berbere or mitmita

* [[Za'atar]], a Middle Eastern mix which is both an individual herb and a blend of that herb with [[Sesame|sesame seeds]] and sometimes dried [[Rhus coriaria|sumac]]

* [[Bumbu (seasoning)|Bumbu]], several Indonesian blends.

* [[Five-spice powder]], a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices, usually fennel seeds and szechuan peppercorns.

*Shisan Xiang ([[Chinese_language|Chinese]]: 十三香, Shísān Xiāng), a kind of Wuxiang powder whose names suggests which being made up of thirteen spices. The most popular Shisan Xiang is produced by Wang Shouyi(王守義), a time-honored brand in He'nan(河南) province of China.

=== South Asia ===

* [[Bafat]], used in [[Mangalorean cuisine]]

* Thunapaha, a spice blend of coriander, cumin and fennel seed used in Sri Lankan traditional cuisine

==See also==

{{Portal|Food}}

* [[Seasoning]]

==External links==

*{{Commons category-inline|Spice mixtures}}

{{Herbs and spices}}

{{Authority control}}

[[Category:Herb and spice mixtures| ]]

{{二次利用|date=8 August 2024}}

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