Different Spices List
The easiest way to bring different tastes to food in kitchens is to find spices and spice blends towards the right food. In addition to classical spices, different spice mixtures easily increase our taste and help our customers to sell more. It was fashionable to recognize and try other country kitchens as a new trend in our country. We have also investigated different mixes used in different country kitchens for you and your customers.
Adobo Seasoning (Spanish) – This dry seasoning mixture, especially used in the latin kitchen; Garlic, onion, black pepper, thyme, cumin and cayenne pepper. This mixture is mainly used in meat dishes such as fajita
Chermoula (North Africa) – This fragrant, spicy mixture of cumin, spanish pepper, turmeric, garlic, coriander and albino pepper. For the completion of moss, onion, parsley and lemon juice are added to sweeten and marinate fish and chickens.
Chili Powder (American) – It consists of a mixture of hot peppers. There are cumin, thyme, garlic, salt, black pepper, cinnamon, coriander, muskat and turmeric in ancho pepper, cayenne pepper, chipotle pepper (dried jalapeno pepper), New Mexico pepper and / or pomegranate pepper. This mixture of spices is indispensable for the Mexican cuisine used in bitterness.
Chinese Five Spice – (Chinese) This spice mixture of 5 spices such as the name is used to sweeten the bitter chicken wing and the red dishes of chinese cuisine. 5 Spice consists of clove, cinnamon, ginger, anise and star.
Curry Powder (Indian, British) – a blend of spices in Indian cuisine that is most commonly used in the United Kingdom. It’s always delicious. It’s pretty much everything until the chicken salad. This mixture of spices consists of coriander, turmeric, cumin, fennel, ginger, garlic, cinnamon, clove, mustard powder, green cardamom, black cardamom, nutmeg and red pepper.
Fines Herbes (French) – This bajarat mixture is used in omelets in French cuisine. It consists of a mixture of fresh onion, tarhun, chervil (french parsley) and fresh parsley.
Garam Masala (India) – This famous Indian spice mix, which can be prepared in many different ways, shows different flavors of gore when used. At the beginner level this mixture consists of white and black pepper, cloves, red pepper, cumin seeds, cinnamon, star anise, coriander and muskat.
Herbes de Provence (French) – This delicious mixture of spices used by the French to translate chickens is prepared by adding thyme, bay leaf, rosemary, marjoram and sometimes lavender. A Provencal mixture of dried herbs including thyme, bay leaf, rosemary, marjoram, basil and sometime
Montreal Steak Seasoning (America) – Especially used in hamburger, steak and other grilled meats, this mixture contains black pepper, salt, paprika, onion, garlic powder, coriander and dill.
Old Bay Seasoning (America) – This spice mixture used when boiling seafood such as crab, lobster, shrimp, celery salt, bay leaf, mustard seed, black pepper, red pepper, cinnamon and ginger.
Ras el Hanout (Morocco) – This spice mixture, which is found on the top shelf of all the casseroles, is the most popular spice mixture of Morocco created more than 30 baht. Essential spices of this spice mixture; Cumin, ginger, turmeric, cinnamon, coriander, cayenne pepper, muskat, clove, and other peppers. This spice is used both in grilled meats and in stewed dishes of Tajin in Morocco.
Vadouvan (India) – This spice mixture, which was recently discovered again by great chefs, is used in many foods. The content is; Curry leaves, fennel, mustard seeds, garlic and sometimes kimyondur. Garlic, green onion and onion can also be added.
Shichimi Togarashi (Japanese) – This mixture of seven spices with red pepper, sansho (like Sichuan pepper), orange peel, poppy, sesame, hemp seed and nori seaweed is the most used spice in Japanese noodles and sausages.