These are the tastiest spice mixes from all over the world

You can still get the most beautiful ingredients at home, it won’t work at all if you don’t season them with – well, with salt – but especially with tasty herbs and spices. So let’s spice it up!

Spice mixes from all over the world

Herbs and spices are the basis of everyone’s cooking. If you are a little foodie your cupboard with spice jars is therefore the center of your kitchen. If you don’t feel like mixing yourself, you can always use the tried and tested recipes that have been developed and perfected over the centuries in different corners of the world. Today we show you the tastiest spice mixes from all over the world that should not be missing in your collection.

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Five-spice powder

We start our spicy world tour in China. Star anise, Chinese cinnamon, cloves, Szechuan pepper and fennel seeds are the five ingredients of the famous Chinese five spice powder. You can also taste exactly five flavors in the mixture: sweet, bitter, sour, savory and umami. This mix with a unique Asian flavor is usually used as a seasoning for meat and poultry in marinades and rubs. Five spice pork and five spice duck are two examples of a whole series of popular classics. Get the powder from a Chinese supermarket and make, for example, the five-spice pork belly with sriracha. As far as we are concerned, this is one of the tastiest spice mixes from all over the world.

> to the recipe: five-spice pork belly with sriracha

Five-spice pork belly with sriracha

Za’atar

Za’atar is a green spice mixture from the Middle East. The basis is the eponymous green herb that most closely resembles marjoram and oregano. Furthermore, it usually contains sesame seeds, sumac and salt. This blend is one of them ‘Ottolenghi’s ingredients’, the 10 ingredients the renowned British-Israeli culinary guru swears by. We fully agree with him and would like to urge you to get started quickly with this mixture that you can find at the Turkish supermarket. For example, make herbal oil from olive oil and za’atar and brush vegetables, meat and fish with it. Or sprinkle it directly over your dishes for the finishing touch. Discover the taste of za’atar with our muhammara flatbread recipe.

> to the recipe: flatbread with muhammara

muhammara

Ras el hanout

Ras el hanout is a North African spice blend of 20 or more spices, including cinnamon, cardamom, cloves and allspice. Each herbalist makes his own composition of the mixture, so ras el hanout actually means ‘the best of the store’, which means that the grocer has processed the best of the best in his ras el hanout. Ras el hanout is delicious as a seasoning with lamb, game, couscous and rice. Imagine yourself in Morocco with the summer tabbouleh with broad beans. Complete the feast and serve the stewed fish with fennel and chickpeas.

> to the recipe: tabbouleh with broad beans

Garam masala

For the next spice mixture we go to South Asia. Garam masala comes from India where it forms the basis of many dishes. It should not be missing in the famous chicken tikka masala, but it is added to almost every dish.

This delicious mix is ​​undoubtedly one of the reasons why we all love Indian cuisine so much. The spices are first roasted to bring out the flavors better and then ground into powder. Usually it contains coriander, cinnamon, cumin, black pepper, cardamom and cloves, among other things. Sometimes bay leaf, fennel seed, ginger or anise is also added. Since India is a huge country, the recipe differs from region to region. Nowadays you can get garam masala at the supermarket, but a larger selection can be found at the Turkish supermarket or at the toko. For example, make the classic tikka masala, but this vegetarian version with tofu instead of chicken!

> to the recipe: tofu tikka masala

Togarashi

Our culinary journey would not be complete without a contribution from Japan, the Valhalla for everyone foodie. Togarashi, also known as shichimi togarashi or simply shichimi, is a Japanese spice mix. The base forms chili pepper and Szechuan pepper, which makes the mixture quite spicy, so don’t use too much! Togarashi is often used as rub for meat, just a touch over your fish, vegetables or, for example, a poached egg lifts the result to a next level. The steak with miso butter and togarashi fries has everything you dream about on one plate: a tender piece of meat and crispy fries but with the irresistible Japanese umami taste. You can buy togarashi online or at the toko. DIY? Mix equal parts chilli flakes, black and white sesame seeds, ground Szechuan pepper, ginger powder and ground nori.

> to the recipe: steak with miso butter and togarashi fries

steak

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