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Global Spice Mixtures
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Za'atar
Constituent Spices: Sesame seeds, sumac, thyme, oregano, marjoram; Culinary Origins: Middle East.
Garam Masala
Constituent Spices: Cinnamon, mace, peppercorns, coriander seeds, cumin, cardamom; Culinary Origins: India.
Herbes de Provence
Constituent Spices: Thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf; Culinary Origins: France.
Ras el Hanout
Constituent Spices: Cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, paprika, fenugreek, turmeric; Culinary Origins: Morocco.
Chinese Five Spice
Constituent Spices: Star anise, cloves, Chinese cinnamon, Sichuan peppercorns, fennel seeds; Culinary Origins: China.
Advieh
Constituent Spices: Cardamom, cinnamon, cumin, coriander, rose petals; Culinary Origins: Iran.
Jerk Spice
Constituent Spices: Allspice, Scotch bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme, garlic; Culinary Origins: Jamaica.
Baharat
Constituent Spices: Black peppercorns, coriander seeds, cumin seeds, cloves, cardamom pods, nutmeg, paprika, cinnamon; Culinary Origins: Middle East.
Quatre Épices
Constituent Spices: White pepper, nutmeg, cloves, ginger; Culinary Origins: France.
Shichimi Togarashi
Constituent Spices: Chili peppers, orange peel, sesame seeds, Japanese pepper, ginger, seaweed, and poppy seeds; Culinary Origins: Japan.
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