Massalé is a popular spice blend used in Seychellois cuisine.
It is a blend of Indian-inspired spices that have been adapted to local tastes and ingredients.
This spice blend is used in a variety of dishes, from curries to grilled meats and seafood.
Making your own spice blend ensures that it is fresh and of the highest quality, and allows you to customize the blend to your liking.
Tunisian Baharat is a spice blend commonly used in North African and Middle Eastern cuisine. It typically consists of a mixture of cinnamon, black pepper, and other spices such as cloves, coriander, and cumin. This blend adds depth of flavor to dishes such as stews, soups, and meat rubs. In this recipe, we've added culinary grade rose petals to the mix to add a subtle sweetness and floral aroma. This spice blend is easy to make at home and can be stored in an airtight container for several months.
Berbere is a spicy and flavorful blend of herbs and spices that is a staple in Ethiopian cuisine. It is often used to season stews and soups, and can also be used to add flavor to grilled meats and vegetables. This recipe for Berbere paste is a great way to make a large batch of the spice blend that you can store and use throughout the week. The combination of paprika, cayenne pepper, and other aromatic spices make this blend the perfect addition to any dish that could benefit from a kick of heat and bold flavor.
Dukka is a traditional Egyptian spice blend made of toasted nuts, seeds, and spices. It is often used as a seasoning for bread dipping or topping and can also be used as a spice rub for meat or vegetables. There are many variations of dukka, but the base ingredients usually consist of sesame seeds, hazelnuts, and spices such as coriander and cumin. Dukka is unique in that it can be enjoyed as a snack or used to add flavor to a wide range of dishes. It is a tasty and healthy way to add some variety to your meals.
Lebanese Seven Spices is a spice blend commonly used in Lebanese cuisine. It typically includes black pepper, cumin, paprika, coriander, cloves, nutmeg, and cinnamon.
This spice blend adds a complex and delicious flavor to meat dishes such as beef, lamb, and chicken. It can also be used in soups, stews, and vegetable dishes to add depth and warmth.
Lebanese Seven Spices can easily be made at home and stored in an airtight container for future use.
Berbere is a traditional Ethiopian spice blend that is used in many of the country's signature dishes.
It is a complex blend of spices, including chili powder, paprika, coriander, ginger, and fenugreek, among others. Berbere is known for its heat, and is used to add depth and complexity to stews, soups, and sautéed dishes. The spice blend is often used in Ethiopian cuisine, and is beginning to make its way into menus in other parts of the world.
Berbere Spice Blend is a popular seasoning in Ethiopian cuisine, used to add a bold, spicy flavor to a variety of dishes. The blend typically includes dried chilies, ginger, cumin, and other spices, all ground together to create a powder. It is commonly used in stews, soups, and vegetable dishes, but can also be used as a rub for meats. Making your own Berbere Spice Blend allows you to customize the ingredients and tailor the spice level to your own preferences. Try experimenting with different proportions of spices to find your perfect blend!
Recado Rojo, also known as Achiote Paste, is a traditional spice blend commonly used in Mexican and Central American cuisine.
The paste is made using annato seeds and a variety of other spices, resulting in a bold and flavorful blend with a distinct red hue.
Recado Rojo is primarily used as a marinade for meats or a seasoning for stews, sauces, and soups. It can also be used to add flavor and color to rice or vegetables. The habanero pepper in this recipe adds an extra level of heat, making it a popular choice for those who enjoy spicy foods.
Quatre-épices is a French spice blend that translates to 'four spices' in English, traditionally consisting of pepper, nutmeg, cinnamon, and cloves.
This recipe uses a slightly different combination of spices, with white pepper replacing black pepper for a milder taste and allspice adding a unique flavor.
It is widely used in French and European cuisine, particularly in soups, stews, and meat dishes.
Make this spice blend ahead of time and use it whenever a recipe calls for quatre-épices.
Mixed spice, also known as pudding spice, is a traditional blend of spices commonly used in British cooking.
This aromatic spice mix adds warmth and flavor to a variety of dishes, including cakes, cookies, pies, and custards.
It is typically made up of cinnamon, nutmeg, allspice, cloves, and ginger, and may also include optional spices like cardamom or coriander, depending on the recipe.