Whether you are a cooking layman or a cooking expert, you will be pleased to find  rich and excellent spice blends here . We offer them to you on our online store selling spice mixes but also in recipes to make with tutorials on our blog.

Simple and practical spices  or complex ones dedicated to cult recipes or quick cooking . 

Our  spice blends are rich, balanced and full of flavor .

Spices are ingrained in the culinary traditions of many countries around the world. It is rare to find dishes that use only one spice. Spices, in fact, play an orchestrating role by creating a subtle balance of flavors and aromas. Each country has developed its own favorite combinations of spices and ingredients, creating blends that have become essential ingredients in everyday cooking. We can see this in Brazil, where each state will have its own spice blends, more or less spicy.

Some of these mixtures have remained confined to their country of origin, but others, such as Indian garam masala, Moroccan ras el hanout or even Japanese gomashio, are now known throughout the world.

In this article, we are going to discover 30 essential spice blends, traveling across five continents.

• Spice blends from India and the Indian subcontinent

The richness of spice blends in Indian cuisine

Indian cuisine is renowned for the extensive and varied use of spices in its dishes. Spice blends are key ingredients in most recipes, and contribute to this cuisine's unique palette of flavors and aromas. Its mixtures can be found on Reunion Island and Mauritius. Where the cuisine had a strong Indian influence.

To discover the spices most commonly used in India, do not hesitate to consult my article dedicated to Indian spices!

Garam Masala:  Garam masala is arguably the most famous Indian spice blend. However, there is no standardized recipe and ingredients vary according to regions, families and culinary traditions. The base is often composed of cumin, coriander and black pepper, to which are added aromatic spices such as nutmeg, cloves, green and black cardamom, cinnamon, mace and tej patta (Indian bay leaf). Each spice is individually roasted to release its aromas, then ground. Garam masala is often added at the end of cooking to add a finishing touch to dishes. Purchase of garam masala , recipe for garam masala and video of beef marinated in garam masala

Chaat Masala: Chaat masala is a blend of spices with a tangy taste, which comes largely from amchur, a spice obtained from dried and powdered green mangoes. The word "chaat" roughly means "finger-lickin'" in Hindi, and refers to several types of savory (often fried) street foods originating in Uttar Pradesh (samosa is one of the best known). Chaat masala is the ideal accompaniment for these dishes, thanks to its pleasant acidity. Other typical chaat masala ingredients are anardana (dried pomegranate powder), kala namak (or black salt, which contains traces of sulfur and gives it a special taste), cumin, ginger, black pepper and the asa fetid. It is also delicious on salads, fruits and added to curries.

Curry: is a generic term used in India to designate a wide variety of simmered dishes, prepared with a multitude of different spices. Unlike curry powder found in Europe, which is actually a British invention dating back to the colonial period, Indians use fresh spice blends to prepare their dishes . However, in the 19th century, Indians began producing curry powder for export to the United Kingdom, where it became very popular. Commercial curry blends often contain a base of turmeric and coriander, along with other fragrant spices such as cumin, fenugreek, mustard, cardamom, cinnamon, cloves, nutmeg, ginger, black pepper and chili.

Chai masala: is a very popular Indian tradition, which consists of a decoction of Assam black tea and spices in a mixture of water and milk. The spice blend used to prepare chai, called chai masala, often contains cardamom, cinnamon, fresh or dried ginger, black pepper, cloves, and sometimes nutmeg. It is found in adventurers' black tea 

Panch phoron, or "five-spice": is a mixture of spices from Bengal (eastern India and Bangladesh) which contains radhuni (a rare spice common only in this region, which can be replaced by ajwain), fenugreek, fennel, nigella and black mustard seed. The seeds are coarsely ground and used in vegetable dishes, but never with meat. Discover our 5 spice mix recipe

Sambar is a typical South Indian mixture, used to prepare a dish based on lentils cooked in a tamarind broth. This mixture owes its particularity to the use of shelled lentils (yellow and black), which give it a nutty taste and also serve to thicken the sauces where Sambar is used. Ingredients include coriander, cumin, pepper, fenugreek, turmeric, mustard, asa foul and chili pepper.

Massalé is a spice blend used in Reunion Island and Mauritius, where Indian influences on the cuisine are evident. This mixture is very similar to Indian garam masala, although every family and cook has their own recipe. Common ingredients include coriander seeds, cumin, black pepper, cardamom, nutmeg, cloves, cinnamon, chili pepper, fenugreek and curry leaves

• Asian spice blends

Asian spice blends are a wonderful way to experience the flavors and aromas of this region of the world. Here are some examples of popular spice blends in Asia.

Chinese 5 Spice Blend is a potent yet balanced blend that includes star anise, Sichuan pepper, fennel seed, cassia cinnamon and cloves. The spices are toasted, then finely ground. This mixture is perfect for marinades, simmered dishes and for seasoning grilled or roasted meats. Read our article what is cassia cinnamon

Shichimi Togarashi is a Japanese blend which means “chili pepper with seven flavors”. The main ingredient is coarsely crushed chili pepper, to which we add sansho (Japanese cousin of Sichuan pepper which can be replaced by green Sichuan pepper ), citrus peel (yuzu or mandarin), seeds of sesame (white and black), poppy seeds, hemp seeds and nori. Created in the 17th century, this mixture is used in soups, noodle dishes and on rice dishes. Discover the recipe for Shichimi Togarashi

Gomasio is a mixture of sesame and salt that is very useful for those trying to reduce their salt intake. The sesame seeds are lightly toasted and coarsely ground with coarse salt. This mixture is often used in Japanese cuisine to season vegetables and rice dishes. Traditionally, Gomasio is ground by hand with a special mortar called suribachi.

In Thailand and throughout Southeast Asia, curry pastes are more popular than dry spice blends. Among the best known are red, yellow, green and massaman curry pastes. Fresh ingredients such as lemongrass, galangal, chilies, shallots, onions, garlic and coriander are combined with spices such as cumin, coriander seeds , turmeric and black pepper, then crushed to form a fresh dough. The krung kaeng, which are often used in these pastes, include shrimp paste, kaffir lime leaves and zest. Similar pastes can also be found in Cambodia (called kroeung, which also includes peanuts and fish sauce) and Indonesia (bumbu).

• Discover America's Spice Blends - The flavors of America and the influence of Indian cuisine in spice blends with rare aromatic power 

Adobo (Latin America): Adobo, meaning “marinate” in Spanish, was originally used to preserve meat before the invention of the refrigerator. Today this seasoning is a typical ingredient of Latin American cuisine. Based on vinegar, garlic and spices, this mixture is mainly composed of paprika (sometimes mixed with hot pepper), oregano and cumin. It can be used as a marinade or powder to season a variety of dishes, such as guacamole, baked potatoes or grilled meats. In the Philippines, also a former Spanish colony, adobo refers to a dish simmered in a broth of vinegar and soy sauce.

Cajun Blend (Louisiana): Cajun cuisine, influenced by French, Spanish and Native American culinary traditions, is known for being rustic and spicy. The Cajun blend, made with paprika, cayenne, salt, garlic, onion powder, dried herbs such as oregano and thyme and sometimes cumin, adds a touch of heat to any what a dish. It is often found under the name Jambalaya discover our Cajun mixture recipe

Chili Powder (Tex-Mex Cuisine):  Contrary to what one might think, chili powder is not just chili powder. This blend includes several varieties of chili peppers, paprika, cumin, oregano and garlic powder, which gives it a unique flavor. Used to season chili con carne, a classic Tex-Mex dish, it is also delicious sprinkled on avocado toast, scrambled eggs or in breading to fry chicken pieces.

“Jerk” Spices (Jamaica):  “Jerk” is a seasoning used to rub chicken or pork before grilling it on the barbecue. This blend includes fresh ingredients such as scotch bonnet pepper, chives, garlic and thyme, as well as spices such as allspice , black pepper, cinnamon, cloves and nutmeg.

Spices Colombo (Antilles): We immediately think of the French West Indies and in particular Guadeloupe and Martinique for the following spice mixture. Colombo powder is a spice blend that takes its name from the city of Colombo, the capital of Sri Lanka. Sri Lankan workers introduced this mixture to the West Indies, where it became an essential ingredient in the local cuisine. Composed of toasted and ground rice, cumin, coriander, pepper, fenugreek, mustard, turmeric and cloves, it brings a unique nutty flavor to all the dishes it accompanies.

Brazilian spice blend : In Brazil, it is in the southern state of the mainland country and in Bahia that you will discover the most beautiful spice blends that will take your taste buds on a journey. And in the south of the country we will marinate the meat in a BBQ mixture then cook it slowly for more than 24 hours for an explosion of flavors. It's an incredible journey into the world of spices and especially grills.

• African spices: an explosion of flavors

Berbéré: is a powerful blend of spices typical of Ethiopia, prepared with a chili base and kororima seeds (wild African cardamom, cousin of maniguette, which has a strong, fresh taste, a touch of ginger and slightly smoked). The other spices that make up this mixture are nigella seeds, ajwain, cloves, black pepper (or long pepper), cinnamon, fenugreek, cumin and coriander, as well as ginger, nutmeg, allspice Jamaica, turmeric and rue (or passion) berries. Like all traditional spice blends, each family has its own version of berbere, which is used in a variety of stews (called wats in Ethiopia) made with meat and/or vegetables.

Dukkah (Egypt):  Dukkah is a mixture of spices, seeds (sesame), nuts (hazelnuts) and herbs (thyme), typical of Egypt. It is often eaten simply with bread dipped in olive oil, but it is also very versatile and can be sprinkled over salads or grilled vegetables, or used to bread a chicken or fish fillet. Dukkah Mix

Spices for Harissa, the Tunisian specialty: Harissa is a typical condiment from Tunisia, a paste made from fresh peppers and garlic flavored with caraway, cumin and coriander (and possibly dried and ground hot pepper to give more strength to harissa). The classic proportion of spices is 2 teaspoons of caraway, 2 spoons of coriander and 1 spoon of cumin. Also discover our Harissa recipe from chef Arnaud

Ras el Hanout (Morocco): Ras el hanout, literally "the top of the grocery store", is a Moroccan spice blend that can contain up to 50 different ingredients! There is no single recipe, but each attar (the grocer) keeps his mixture secret. Among the ingredients that are (almost) always part of ras-el-hanout, we find coriander, cumin, turmeric, black pepper, long pepper, ginger, cardamom, mace, cloves, fennel, maniguette, cinnamon, caraway, allspice, nutmeg, orange peel, rosebuds, mustard seeds and star anise. In a good ras el hanout, no spice should be predominant, but a myriad of aromas in perfect balance emerge in several layers of fragrance and taste. Try this mixture in mrouzia, delicious lamb tagine with honey and Ras El Hanout. Purchase of Ras El Hanout and the recipe for Ras El Hanout

• Middle Eastern aromatic blends

Advieh (Iran): Advieh, also known as adwiya, is a spice blend used in Persian cuisine of Iran. It is composed of cardamom, cinnamon, cloves, cumin, ginger, turmeric and rose petals (of the Rosa Damascena variety, also known as Isfahan roses). Regional variations may include additional spices such as black pepper, coriander, mace, nutmeg, sesame, saffron and lime powder. Several versions of this mixture exist depending on its use. For example, advieh polo (or berenj) is very fragrant, containing mostly rose petals, and is sprinkled on rice dishes just before serving them. Advieh koresh is used in casseroles and often includes lime powder. Discover our rose water

Baharat: Baharat, meaning spices in Arabic, is a blend commonly used in the Middle East with regional variations. Spices are often roasted to amplify their flavors before being ground. Basic ingredients include chili peppers or paprika, black pepper, cumin, coriander, cassia (or cinnamon), cloves, nutmeg, cardamom and allspice. Jamaica. In Turkey, dried mint is added, in Iran dried lime powder and turmeric, in Saudi Arabia fennel seeds and saffron, and in Syria the proportion of allspice is greater. Baharat is used to flavor meats (especially kebabs and meatballs), for tomato-based sauces, soups and marinades.

Zaatar (Lebanon): Zaatar is a variety of oregano (Origanum syriacum) that grows in the Middle East or a mixture that includes this herb, sumac and ground sesame. The term zaatar has also become a generic name for several varieties of herbs that grow wild in the region, such as thyme, savory, oregano, marjoram and calament, sharing similar aromas. Many commercially available zaatar mixes do not contain Syrian oregano, but rather a mixture of thyme, savory and common oregano, added to sesame (more or less coarsely ground) and sumac. Zaatar is a typical ingredient of zaatar manoush, a pita seasoned with olive oil and zaatar. Zaatar recipe

• European spice blends: discover the flavors of the old continent

Epices Rabelais (France):   The Epices Rabelais brand is the first French spice brand, founded in 1880 in Marseille. Its eponymous blend mixes oriental spices and herbs from Provence to create a unique culinary experience. Although the exact recipe is kept secret, the ingredient list includes 68% aromatics such as rosemary, bay leaf and coriander, and 32% spices such as cloves, cinnamon and nutmeg.

Herbes de Provence (France): Herbes de Provence are a blend of herbs typical of the Provençal scrubland, used to flavor a variety of dishes, from grilled meats to stews to ratatouille. Although the composition may vary according to regions and recipes, the label rouge production mixture, which guarantees the provenance of the herbs, is composed of 27% oregano, 27% rosemary, 27% savory and 19% thyme. . Purchase Provence herbs or discover the best recipe for Provence herbs

Four spices (France):  Four spices is a mixture of spices used in France to season terrines, simmered meat dishes and cold meats in general. The mixture is composed of pepper, nutmeg, cloves, cinnamon and ginger, which recall the aromas of allspice when crushed. Purchase 4 spice mix and discover our recipe for homemade 4 spice

Spices for Mulled Wine: In cold regions of Europe, mulled wine is a popular drink, often flavored with spices. Common ingredients include cinnamon, star anise, cloves and nutmeg, as well as additions such as ginger, bay leaf, cardamom and vanilla. Zests of oranges and other citrus fruits are also often used. Traditional mulled wine recipe 

Sharena Sol (Bulgaria):  Sharena Sol is a mixture of salt, paprika and savory, often sprinkled on cheeses, breads, vegetables and potatoes in Bulgaria. Although each family and region has its own variations, ingredients such as fenugreek leaves, thyme, cumin, and toasted and ground corn can be added to the basic trio to create a unique flavor.

Spices for Speculoos (Belgium):  Speculoos cookies are a St. Nicholas tradition in Belgium, often made with flour, butter, brown sugar, salt, baking soda, cinnamon and a pinch of cloves. Other recipes may include nutmeg, ginger, anise and pepper. Cinnamon (or cassia) plays a key role in the mixture, as it does in gingerbread which can include spices such as star anise and cardamom.

Khmeli suneli is a traditional Georgian herb and spice blend used to flavor various dishes, including khartcho, a beef stew with dried fruits such as prunes or apricots, rice and nuts, but also soups, roasted vegetables, chicken, etc. This blend is made with dried herbs such as savory, dill, marjoram, mint, parsley, fenugreek leaves and bay leaf, as well as spices such as coriander seeds, black pepper, blue fenugreek, celery seeds and marigold petals - called imeruli shaphrani in Georgian, meaning "Imereti saffron".

What makes this blend so special are ingredients such as marigold petals, which when dried and crushed provide a unique, earthy, lemony flavor. On our blog, we present to you every week a spice blend recipe to help you discover the cuisines of the world. séchée et du curcuma, en Arabie Saoudite des graines de fenouil et du safran, et en Syrie la proportion de piment de la Jamaïque est plus importante. Le baharat est utilisé pour aromatiser les viandes (spécialement les kebabs et les boulettes), pour les sauces à base de tomates, les soupes et les marinades.

Zaatar (Liban) : Le zaatar est une variété d'origan (Origanum syriacum) qui pousse au Moyen-Orient ou un mélange qui inclut cette herbe, du sumac et du sésame moulu. Le terme zaatar est également devenu un nom générique qui désigne plusieurs variétés d'herbes qui poussent à l'état sauvage dans la région, telles que le thym, la sarriette, l'origan, la marjolaine et le calament, partageant des arômes similaires. Beaucoup de mélanges zaatar disponibles dans le commerce ne contiennent pas d'origan de Syrie, mais plutôt un mélange de thym, de sarriette et d'origan commun, ajouté au sésame (moulu plus ou moins grossièrement) et au sumac. Le zaatar est un ingrédient typique du zaatar manoush, une pita assaisonnée d'huile d'olive et de zaatar. Recette du zaatar

• Les mélanges d'épices européens : découvrez les saveurs du vieux continent

Epices Rabelais (France) :  La marque Epices Rabelais est la première marque d'épices française, fondée en 1880 à Marseille. Son blend éponyme mélange des épices orientales et des herbes de Provence pour créer une expérience culinaire unique. Bien que la recette exacte soit gardée secrète, la liste des ingrédients comprend 68% d'aromates tels que le romarin, le laurier et la coriandre, et 32% d'épices telles que le girofle, la cannelle et la muscade.

Herbes de Provence (France) :  Les herbes de Provence sont un mélange d'herbes typiques de la garrigue provençale, utilisé pour aromatiser une variété de plats, des grillades aux ragoûts en passant par la ratatouille. Bien que la composition puisse varier selon les régions et les recettes, le mélange de production label rouge, qui garantit la provenance des herbes, est composé de 27% d'origan, 27% de romarin, 27% de sarriette et 19% de thym. Achat herbes de Provence ou découvrez la meilleure recette des herbes de Provence

Quatre épices (France) : Le quatre épices est un mélange d'épices utilisé en France pour assaisonner les terrines, les plats mijotés de viande et la charcuterie en général. Le mélange est composé de poivre, muscade, girofle, cannelle et gingembre, qui rappellent les arômes du piment de Jamaïque lorsqu'ils sont broyés. Achat mélange 4 épices et découvrez notre recette du 4 épices maison

Epices pour vin chaud : Dans les régions froides d'Europe, le vin chaud est une boisson populaire, souvent aromatisée avec des épices. Les ingrédients communs incluent la cannelle, l'anis étoilé, les clous de girofle et la noix de muscade, ainsi que des ajouts tels que le gingembre, le laurier, la cardamome et la vanille. Les zestes d'orange et d'autres agrumes sont également souvent utilisés. Recette du vin chaud traditionnel 

Sharena Sol (Bulgarie) : Le Sharena Sol est un mélange de sel, de paprika et de sarriette, souvent saupoudré sur les fromages, les pains, les légumes et les pommes de terre en Bulgarie. Bien que chaque famille et chaque région aient leurs propres variations, des ingrédients tels que les feuilles de fenugrec, le thym, le cumin et le maïs toasté et moulu peuvent être ajoutés au trio de base pour créer une saveur unique.

Epices pour Speculoos (Belgique) : Les biscuits spéculoos sont une tradition de la Saint-Nicolas en Belgique, souvent préparés avec de la farine, du beurre, du sucre roux, du sel, du bicarbonate de soude, de la cannelle et une pincée de clous de girofle. D'autres recettes peuvent inclure de la noix de muscade, du gingembre, de l'anis et du poivre. La cannelle (ou la cassia) joue un rôle clé dans le mélange, tout comme dans celui du pain d'épices qui peut inclure des épices telles que l'anis étoilé et la cardamome.

Le khmeli suneli est un mélange d'herbes et d'épices traditionnel géorgien qui sert à parfumer divers plats, notamment le khartcho, un ragoût de boeuf avec des fruits secs tels que des pruneaux ou des abricots, du riz et des noix, mais aussi les soupes, les légumes rôtis, le poulet, etc. Ce mélange est composé d'herbes séchées telles que la sarriette, l'aneth, la marjolaine, la menthe, le persil, les feuilles de fenugrec et le laurier, ainsi que d'épices comme les graines de coriandre, le poivre noir, le fenugrec bleu, les graines de céleri et les pétales de tagète - appelé imeruli shaphrani en géorgien, ce qui signifie "safran d'Iméréthie".

Ce qui rend ce mélange si particulier, ce sont les ingrédients tels que les pétales de tagète, qui, une fois séchés et broyés, offrent une saveur unique et terreux au goût citronné. Sur notre blog, nous vous présentons chaque semaine une recette de mélange d'épices pour vous faire découvrir les cuisines du monde.