Spice Blends

For the additional 20 boxes in the periodic table I felt it would be appropriate to make a list of spice blends that allow people who are less confident than others to introduce cooking with spices to their list of culinary skills. I will add recipes for each of these mixed spices as a basic set of guidelines for cooking with them.

Taken from here & here

1 - Ras Ela Hanout - "Head of the Market" (arabic)
Includes - ginger, cardamon, tumeric,
Can also include - cumin, coriander, mace, cubeb pepper, cayenne, cinnamon & dried rose petals
Used for - Water in rice or couscous, rubber on lamb or pork, used in pastille or traditional Moroccan chicken pie.
Arabic

2 - Chinese five Spice Powder
Includes - peppercorns, cloves, cinnamon or cassia, fennel seed, anise
Used for - A little bit to stir fried meat or vegetables or most Chinese foods
Chinese

3 - Chilli Powder
Includes - Ground chili peppers, cumin, garlic, oregano, salt
Used for - Stews, BBQ sauces, chips, general seasoning's
American (don't confuse with chili powder which is made from ground chili's)

4 - Georgia
Includes - Marajoram, dill, savoury, fenugreek, coriander & basil
Used for - Satsivi a chicken dish with a garlic and walnut sauce, Karcho, meaty soup
Soviet Republic

5 - Masala - 'Seasoning's' (arabic)
Includes - cinnamon, cloves, nutmeg, cardamon, coriander, ground black pepper
can also include - cumin, mace or bay leaves
Used for - meat, chicken or onion dishes, flavour rice based biriyanis or indian Quinoa Salad
Added at the end of cooking so it doesn't lose its potency
Arabic

6 - Old Bay Seasoning
Includes - Celery salt, mustard, red pepper flakes, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon and paprika.
Used for - Steamed crabs or shrimp, baked chicken, chips, popcorn, or hot crab dip
Baltimore 1939


7 - Za'atar 'wild thyme' (Arabic)
Includes - Wild herb, summer savoury, oregano or marjoram, sesame seeds, sumac
Used for - bake into bread, dip for pita, mixed with yoghurt, seasoning eggs
Arabic

8 - Shicimi Tagarashi
Includes - Red pepper, citrus peel, sesame seeds, poppy seeds, rapeseeds, Szechuan pepper, nori flakes
Used for - table seasoning, sprikled over soups, noodles or grilled meats, pickled ramps
Japanese

9 - Dukkah
Includes - Coriander, cumin, sesame seeds, salt, black pepper, thyme, ground roasted almonds, pistachios or hazel nuts
Used for - Coat grilled meats, sprinkle over salads, chicken skewers

10 - Curry Powder
Includes - coriander, cumin, turmeric, fenugreek
Can also include - ginger, garlic, red pepper, mustard seeds, cloves, black pepper
Used for - all kinds of dishes, chicken salad to meat loaf or burgers

11 - Tabil
Includes - Caraway, coriander, cayenne, garliv place,
Used for - soups, stews, chickpea soup, roasted vegetables, grilled fish
Tunisian - (blend with a bit of oli)

12 - Herbes de la garrigue
Includes - Redolent, rosemary, thyme, savoury & bay leaves
Used for - grill roasted leg of lamb, massage into torn pieces of stale pain for bread salad
South of France

13 - Berbere
Includes - chilis, paprika
Used for - Stews, vegetables, soup, garnish for deviled eggs
Ethopia

14 - Panch Phoron
Includes - Cumin seeds, fennel seeds, Nigella seeds, fenugreek seeds, mustard seeds
Used for - fish curries, vegetable curry, dry rub on pork shops or lamb
Northern India

15 - Tempero Baiano
Includes - white pepper, oregano, parsley, chili
Also includes - turmeric and cumin, marjoram, basic and bay leaves
Used for - season a pot of beams, shellfish boil or a mess of sharp greens

16 - Thai Seven Spice 
Includes - salt, chilli powder, garlic, ginger, coriander seed, lemon peel, cassia, cumin, red chillies, white pepper, green pepper, onion powder, star anise, sugar, jalapeno pepper, cayenne pepper, cloves
Used for - Stir fry, pork prawns or beef

17 - Apple pie spice
Includes - Cinnamon, nutmeg and allspice
Used for - Apple pie or other sweet seasonings

18 - Vadouvan
Includes - Shallots, garlic, onions, fenugreek, turmeric, curry leaves, nutmeg, cloves, pepper flakes
Used for - Gourmet cooking, soups, cream sauce

19 - Quatre Epices 'four spices' (French)
Includes - Ground pepper, cloves, nutmeg and ginger
Used for - Soup, ragout, pot cooked dishes, vegetable preparations
French / Arabic mix

20 - Mixed Spice
Includes - Cinnamon, nutmeg and allspice
Used for - baking or to compliment fruits or other sweet foods