Adjika • Advieh • Afghan spice rub • Baharat • Berbere • Bouquet garni • Buknu • Chaat masala • Chaunk • Chermoula • Chili powder • Curry powder • Fines herbes • Five-spice powder • Garam masala • Garlic salt • Harissa • Herbes de Provence • Jerk spice • Khmeli suneli • Lemon pepper • Masala • Masuman • Mitmita • Mixed spice • Mrs. Dash • Niter kibbeh • Old Bay Seasoning • Panch phoron • Pumpkin pie spice • Qâlat Daqqa • Quatre épices • Ras el hanout • Recado rojo • Shake 'n Bake • Sharena sol • Shichimi • Spice rub • Tabil • Tajín • Tandoori masala • Tony Chachere's • Za'atar For other uses, see Herb (disambiguation). ... Spice mixes are blended spices or herbs. ... There are very few or no other articles that link to this one. ... Advieh (Persian ادویه) is a spice mixture used in Iranian cuisine. ... There are many different spice rubs used in Afghanistan. ... Berbere is an Ethiopian spice mixture whose ingredients usually include chilies, ginger, cloves, coriander, and allspice. ... Bouquet garni of thyme, bay leaves, and sage, tied with a string. ... Buknu is a powdered mixture of several spices. ... Chaat masala is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red pepper. ... A chaunk (sometimes pronounced chawnce) is a garnish used in Indian cuisine, consisting of whole spices (and sometimes also other ingredients such as minced ginger root or sugar) that are fried briefly in oil or ghee before being poured, together with the oil, to a dish at the end of... Chermoula is a mixture of herbs that originated in Morocco. ... Chile Powder for sale in Bolivia Chili powder (also spelled chile powder) is a generic name for any powdered spice mix composed chiefly of chili peppers, most commonly either red peppers or cayenne peppers, which are both of the species Capsicum annuum. ... Curry powder in a jar Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India. ... Fines herbes are a culinary staple in French cuisine. ... Five-spice powder (五香粉, wÇ”xiāngfÄ›n in hanyu pinyin) is a convenient seasoning for Chinese cuisine, particularly Cantonese cuisine. ... It is proposed that this article be deleted, because of the following concern: marked for copy to wikibooks, but would be speedily deleted as a bad stub If you can address this concern by improving, copyediting, sourcing, renaming or merging the page, please edit this page and do so. ... A can of harissa This article is about the Tunisian sauce; for the Armenian dish, see Harissa (dish). ... Herbes de Provence (Provencal herbs) is a mix of aromatic plants, sometimes dried. ... Jerk chicken being cooked Jerk spices packaged in jars Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish, beef, sausage and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice. ... Khmeli Suneli (also spelled as Chmeli Suneli, Xmeli Suneli or Hmeli Suneli, from Georgian ხმელი-სუნელი - dried herbs) is a traditional Georgian spicy herbs mixture. ... Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. ... Massala redirects here. ... Massaman curry (Thai: แกงมัสมั่น kaeng matsaman or gaeng masaman. ... Mitmita (Geez: ሚጥሚጣ mÄ«á¹­mīṭā) is a spicy powdered seasoning used in the Cuisine of Ethiopia. ... Mixed spice, also called pudding spice, is an English[citation needed] blend of sweet spices, similar to garam masala. ... Mrs. ... Niter kibbeh or niter qibe (Geez ንጥር ቅቤ niá¹­er ḳibÄ“) is a seasoned clarified butter used in Ethiopian cooking. ... Old Bay Seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company. ... Panch Phoron (also called Panch Phoran, Panch Puran, or Bengali Five-Spice Mix) is an Indian spice mixture, consisting of equal parts of five spices: fenugreek (methi) nigella seed (kalo jira) mustard seed (rai or shorshe) fennel seed (mouri) cumin seed (jeera) In some variations, wild onion is used in... Pumpkin pie spice is a spice mix commonly used as an ingredient in pumpkin pie. ... Quatre épices is a spice blend used mainly in French cooking, but also found in the Middle Eastern kitchen. ... Ras el hanout, also called Moroccan seasoning, is a popular blend of herbs and spices that originated in Morocco and used in other parts of North Africa. ... Recado rojo or achiote paste is a popular blend of spices from Mexico. ... Binomial name Satureja hortensis Summer savory (Satureja hortensis) is the better known of the Savory species. ... Shichimi, also known as shichimi togarashi, is a common spice mixture from Japan. ... Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. ... Tajín is a Mexican company that produces several varieties of seasoning, most consisting primarily of chile peppers, lime, and salt. ... Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Afghani cooking. ... Tony Chacheres is a seasoning indiginous to Acadiana (a portion of south Louisiana where Cajun culture is strongest). ... Zaatar, a blend of herbs, sesame seeds and salt Zaatar (Arabic زعتر) (also satar, zahatar) is a mixture of spices used as a condiment with Middle Eastern origins. ...