Global Spice Blend Explorer
Browse 75 spice blends from around the world. Each entry shows where the blend comes from, what usually goes into it, what it tastes like, and what people cook with it. Filter by region, search by ingredient, or let the site pick one for you.
This page is a reference, not a recipe collection. Ingredient lists describe what a blend usually contains; versions differ by cook and region. For exact amounts you can scale, use the blend calculators, where each one is built on a single published recipe with every amount credited.
Browse the blends
By region
Adobo Seasoning
Philippines and Latin America
Typically made with: Salt, black pepper, garlic powder, onion powder, oregano, turmeric.
Tastes like: Salty, garlicky, and robust with umami depth.
Used for: Adobo dishes, marinades, grilled meats, rice, vegetables.
Advieh
Iran
Typically made with: Rose petals, cinnamon, cardamom, cumin, ginger, turmeric, cloves.
Tastes like: Aromatic, warm, and floral with subtle sweetness.
Used for: Rice dishes, stews, desserts, tea, meat dishes.
Apple Pie Spice
United States
Typically made with: Cinnamon, nutmeg, allspice, cardamom, ginger.
Tastes like: Sweet, warm, and comforting with classic baking spice harmony.
Used for: Apple desserts, baked goods, oatmeal, cider, fruit dishes.
Baharat
Middle East
Typically made with: Black pepper, allspice, cinnamon, cloves, cardamom, nutmeg, coriander.
Tastes like: Warm, sweet, and aromatic with hints of cinnamon and allspice.
Used for: Rice dishes, meat stews, soups, roasted vegetables, fish.
Baharat Halabi
Syria (Aleppo)
Typically made with: Allspice, cinnamon, cloves, nutmeg, black pepper, cardamom, rose petals.
Tastes like: Sweet, warm, and aromatic with Aleppan complexity.
Used for: Rice dishes, meat stews, vegetables, desserts.
Berbere
Ethiopia
Typically made with: Chilies, paprika, ginger, cardamom, coriander, fenugreek, nutmeg, cinnamon, allspice.
Tastes like: Complex, fiery, and aromatic with fruity undertones and intense heat.
Used for: Ethiopian stews, lentil dishes, roasted meats, vegetables.
Blackening Seasoning
United States (Louisiana)
Typically made with: Paprika, cayenne, thyme, oregano, garlic powder, onion powder, black pepper, white pepper.
Tastes like: Hot, smoky, and intense with bold Creole flavors.
Used for: Blackened fish, chicken, vegetables, cast iron cooking.
Buffalo Seasoning
United States
Typically made with: Cayenne pepper, garlic powder, paprika, vinegar powder, salt.
Tastes like: Tangy, spicy, and buttery.
Used for: Chicken wings, vegetables, popcorn, chips, dips.
Cajun Seasoning
United States (Louisiana)
Typically made with: Paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, black pepper, white pepper.
Tastes like: Spicy, smoky, and robust with heat that builds gradually.
Used for: Blackened fish, gumbo, jambalaya, grilled meats, vegetables.
Carolina BBQ Rub
United States (Carolinas)
Typically made with: Brown sugar, paprika, mustard seed, garlic powder, onion powder, red pepper flakes.
Tastes like: Tangy, spicy, and vinegar-forward.
Used for: Pulled pork, ribs, chicken.
Chaat Masala
India
Typically made with: Black salt, cumin, coriander, dried mint, amchur, black pepper.
Tastes like: Tangy, salty, and aromatic with a distinctive street food character.
Used for: Street snacks, fruit salads, yogurt, vegetables, as a finishing spice.
Chermoula
Morocco
Typically made with: Cilantro, parsley, garlic, lemon juice, olive oil, cumin, paprika.
Tastes like: Herbal, citrusy, and aromatic with North African freshness.
Used for: Fish marinades, vegetables, couscous, tagines, as a condiment.
Chermoula, Dry
Morocco
Typically made with: Dried cilantro, cumin, paprika, ginger, turmeric, garlic powder.
Tastes like: Herbal, citrusy, and aromatic.
Used for: Fish, vegetables, couscous, tagines, marinades.
Chesapeake Bay Seasoning
United States
Typically made with: Celery seed, bay leaves, mustard seed, black pepper, nutmeg, cloves, allspice, ginger.
Tastes like: Complex, aromatic, and coastal.
Used for: Crab cakes, seafood boils, fish.
Chimichurri Spice
Argentina
Typically made with: Parsley, oregano, garlic, red pepper flakes, salt.
Tastes like: Herbal, garlicky, and bright.
Used for: Grilled meats, vegetables, marinades, as a condiment.
Chinese Five Spice
China
Typically made with: Star anise, cloves, Chinese cinnamon, Sichuan pepper, fennel seeds.
Tastes like: Sweet, sour, bitter, pungent, and salty, the five basic flavors in Chinese cuisine.
Used for: Roasted meats, stir-fries, marinades, duck dishes, pork belly.
Chinese Master Stock Spice
China
Typically made with: Star anise, cinnamon, Sichuan peppercorns, fennel seeds, cloves, ginger.
Tastes like: Aromatic, complex, and deeply flavored.
Used for: Braised meats, tea eggs, tofu, master stock.
Chinese Salt and Pepper Mix
China
Typically made with: Sichuan peppercorns, salt, white pepper, five spice powder.
Tastes like: Aromatic, numbing, and savory.
Used for: Fried foods, seafood, tofu, vegetables, as a table condiment.
Curry Powder
India and Britain
Typically made with: Turmeric, coriander, cumin, fenugreek, ginger, red pepper.
Tastes like: Warm, earthy, slightly sweet with varying levels of heat and complexity.
Used for: Curry dishes, rice, soups, marinades, roasted vegetables.
Dill Pickle Seasoning
United States
Typically made with: Dill, garlic powder, onion powder, salt, citric acid.
Tastes like: Tangy, herbal, and briny.
Used for: Popcorn, chips, vegetables, salad dressings, fish.
Dukkah
Egypt
Typically made with: Hazelnuts, sesame seeds, coriander, cumin, salt, black pepper.
Tastes like: Nutty, crunchy, herbal, and slightly spicy with a textural contrast.
Used for: Bread dips with olive oil, salad toppings, crusting for meats, vegetables.
Duqqa, Egyptian Style
Egypt
Typically made with: Hazelnuts, sesame seeds, coriander seeds, cumin, salt, dried mint.
Tastes like: Nutty, herbal, and textured.
Used for: Bread dips, salad toppings, fish crusts, vegetables.
Everything Bagel Seasoning
United States
Typically made with: Sesame seeds, poppy seeds, dried garlic, dried onion, salt.
Tastes like: Savory, garlicky, and aromatic with a mix of textures and umami depth.
Used for: Bagels, avocado toast, salads, roasted vegetables, eggs, popcorn.
Fajita Seasoning
Mexico and United States
Typically made with: Chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne.
Tastes like: Smoky, spicy, and robust.
Used for: Fajitas, grilled meats, vegetables, nachos, burritos.
Fines Herbes
France
Typically made with: Parsley, chives, tarragon, chervil.
Tastes like: Delicate, fresh, and herbaceous.
Used for: Omelets, fish, chicken, vegetables, sauces.
Furikake
Japan
Typically made with: Sesame seeds, nori, salt, dried fish flakes, sugar.
Tastes like: Umami-rich, salty, and oceanic with a mix of textures.
Used for: Rice, onigiri, salads, popcorn, noodles, vegetables.
Garam Masala
India
Typically made with: Coriander, cumin, cardamom, cloves, black pepper, cinnamon, nutmeg.
Tastes like: Warm, sweet, peppery, floral, and aromatic.
Used for: Curries, lentil dishes, soups, roasted vegetables, seasoning meats.
Garam Masala, Bengali Style
Bengal (India)
Typically made with: Cinnamon, cardamom, cloves, bay leaves.
Tastes like: Sweet, aromatic, and warm, with fewer ingredients than other versions.
Used for: Fish curry, rice dishes, vegetables, sweets.
Garam Masala, Punjabi Style
Punjab (India)
Typically made with: Cumin, coriander, cardamom, cinnamon, cloves, black pepper, bay leaves.
Tastes like: Robust, warm, and intensely aromatic.
Used for: Punjabi curries, tandoori dishes, rice, meat dishes, vegetables.
Greek Seasoning
Greece
Typically made with: Oregano, basil, dill, garlic powder, onion powder, salt, black pepper.
Tastes like: Bright, herbal, and Mediterranean with oregano prominence.
Used for: Grilled meats, Greek salads, roasted vegetables, potatoes, fish.
Gremolata
Italy
Typically made with: Lemon zest, garlic, parsley.
Tastes like: Bright, citrusy, and herbaceous with fresh, vibrant flavors.
Used for: Osso buco, risotto, grilled fish, vegetables, as a finishing touch.
Harissa
Tunisia
Typically made with: Hot chilies, garlic, caraway, coriander, cumin, mint.
Tastes like: Fiery, smoky, and aromatic with intense heat and complex spice layers.
Used for: Stews, marinades, condiment, couscous, grilled meats.
Harissa Spice
North Africa
Typically made with: Dried chilies, caraway, coriander, cumin, garlic powder, salt.
Tastes like: Fiery, smoky, and complex with intense heat.
Used for: Stews, marinades, roasted vegetables, couscous, as a rub.
Herbes de la Garrigue
France
Typically made with: Wild thyme, rosemary, savory, oregano, lavender.
Tastes like: Wild, aromatic, and Mediterranean.
Used for: Grilled meats, vegetables, bread, cheese, olive oil.
Herbes de Provence
France
Typically made with: Lavender, thyme, rosemary, oregano, marjoram, savory.
Tastes like: Aromatic, floral, and herbaceous with a Mediterranean warmth.
Used for: Roasted chicken, grilled vegetables, bread, tomato-based dishes, fish.
Italian Seasoning
Italy and America
Typically made with: Basil, oregano, rosemary, thyme, marjoram, sage.
Tastes like: Herbal, aromatic, and Mediterranean with a balanced herb profile.
Used for: Pizza, pasta sauces, salad dressings, roasted vegetables, bread.
Jerk Seasoning
Jamaica
Typically made with: Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, ginger, garlic.
Tastes like: Hot, sweet, and aromatic with intense heat and tropical fruit notes.
Used for: Grilled chicken, pork, seafood, vegetables, marinades.
Jollof Rice Seasoning
West Africa
Typically made with: Curry powder, thyme, bay leaves, nutmeg, ginger, garlic powder.
Tastes like: Aromatic, slightly spicy, and tomato-forward.
Used for: Jollof rice, stews, vegetables, meat dishes.
Kansas City BBQ Rub
United States (Missouri)
Typically made with: Brown sugar, paprika, chili powder, garlic powder, onion powder, celery seed, cumin.
Tastes like: Sweet, molasses-rich, and robust.
Used for: Burnt ends, ribs, brisket.
Khmeli Suneli
Georgia
Typically made with: Fenugreek, coriander, cinnamon, cloves, saffron, bay leaves, mint, parsley.
Tastes like: Aromatic, herbal, and complex with a unique Georgian character.
Used for: Khachapuri, meat dishes, soups, sauces, vegetables.
Korean BBQ Seasoning
Korea
Typically made with: Sesame seeds, garlic powder, ginger powder, brown sugar, salt, red pepper flakes.
Tastes like: Sweet, savory, and umami-rich.
Used for: Grilled meats, vegetables, rice, noodles, tofu.
Laksa Spice Paste
Southeast Asia
Typically made with: Lemongrass, galangal, chilies, shallots, garlic, turmeric, candlenuts.
Tastes like: Aromatic, complex, and rich.
Used for: Laksa soup, coconut curries, noodle dishes, seafood.
Lebanese Seven Spice
Lebanon
Typically made with: Allspice, black pepper, cinnamon, cloves, fenugreek, ginger, nutmeg.
Tastes like: Warm, aromatic, and balanced.
Used for: Kibbeh, meat dishes, rice, vegetables, Lebanese sweets.
Lemon Pepper
United States
Typically made with: Black pepper, lemon zest, salt, garlic powder.
Tastes like: Bright, citrusy, and peppery with zesty freshness.
Used for: Fish, chicken, vegetables, salads, pasta.
Memphis BBQ Rub
United States (Tennessee)
Typically made with: Brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, cayenne.
Tastes like: Sweet, smoky, and robust.
Used for: Ribs, pulled pork, brisket, grilled meats.
Mitmita
Ethiopia
Typically made with: Bird's eye chilies, cardamom, cloves, salt.
Tastes like: Extremely hot, aromatic, and complex.
Used for: Kitfo, lentil dishes, vegetables, stews.
Montreal Steak Seasoning
Canada
Typically made with: Coarse salt, black pepper, garlic, coriander, dill, red pepper flakes.
Tastes like: Bold, peppery, and garlicky with a coarse texture.
Used for: Steaks, burgers, roasted vegetables, grilled meats.
Nashville Hot Seasoning
United States (Tennessee)
Typically made with: Cayenne pepper, paprika, brown sugar, garlic powder, salt, black pepper.
Tastes like: Fiery, sweet, and smoky.
Used for: Fried chicken, roasted vegetables, popcorn, grilled meats.
Old Bay
United States
Typically made with: Celery seed, bay leaves, mustard seed, black pepper, nutmeg, cloves, allspice, ginger, mace, cardamom, cinnamon, paprika.
Tastes like: Salty, spicy, and aromatic with a distinctive seafood-friendly profile.
Used for: Seafood boils, crab cakes, french fries, popcorn, bloody marys.
Panch Phoron
Bengal (India and Bangladesh)
Typically made with: Fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, fennel seeds.
Tastes like: Aromatic, slightly bitter, and complex with a distinctive Bengali character.
Used for: Vegetable dishes, lentils, fish curry, chutneys, pickles.
Peruvian Anticuchera
Peru
Typically made with: Aji panca peppers, cumin, garlic, oregano, paprika.
Tastes like: Smoky, spicy, and earthy.
Used for: Grilled meats, anticuchos, vegetables, marinades.
Pickling Spice
Various
Typically made with: Mustard seeds, coriander, bay leaves, allspice, cloves, ginger, peppercorns.
Tastes like: Aromatic, warm, and slightly sweet with complex layers of spice.
Used for: Pickled vegetables, corned beef, pastrami, brines, preserving.
Piri Piri Seasoning
Portugal and Africa
Typically made with: Piri piri peppers, paprika, garlic powder, oregano, bay leaves, lemon zest.
Tastes like: Fiery, citrusy, and aromatic.
Used for: Grilled chicken, seafood, vegetables, marinades.
Poultry Seasoning
United States
Typically made with: Sage, thyme, marjoram, rosemary, black pepper, nutmeg.
Tastes like: Savory, herbal, and comforting.
Used for: Turkey, chicken, stuffing, gravy, roasted vegetables.
Pumpkin Pie Spice
United States
Typically made with: Cinnamon, nutmeg, ginger, allspice, cloves.
Tastes like: Warm, sweet, and aromatic with autumn comfort spice notes.
Used for: Pumpkin pie, baked goods, coffee, oatmeal, roasted squash.
Quatre Epices
France
Typically made with: White pepper, nutmeg, ginger, cloves.
Tastes like: Warm, sweet, and elegant, a classic French four-spice mix.
Used for: Pates, sausages, stews, roasted meats, vegetables.
Ranch Seasoning
United States
Typically made with: Dried dill, garlic powder, onion powder, salt, black pepper, dried parsley.
Tastes like: Herbal, garlicky, and tangy.
Used for: Salad dressings, dips, roasted vegetables, popcorn, chicken.
Ras el Hanout
Morocco
Typically made with: Cumin, coriander, cinnamon, turmeric, ginger, cardamom, nutmeg, rose petals.
Tastes like: Complex, warm, and slightly sweet with floral notes and subtle heat.
Used for: Tagines, couscous, roasted lamb, rice dishes, vegetables.
Recado Rojo
Mexico (Yucatan)
Typically made with: Annatto seeds, cumin, black pepper, allspice, cloves, garlic.
Tastes like: Earthy, smoky, and complex.
Used for: Cochinita pibil, marinades, stews, grilled meats.
Rendang Spice
Indonesia
Typically made with: Galangal, lemongrass, chilies, turmeric, ginger, garlic, shallots.
Tastes like: Rich, complex, and deeply spiced.
Used for: Beef rendang, coconut curries, meat dishes, vegetables.
Sandwich Seasoning
United States
Typically made with: Garlic powder, onion powder, sesame seeds, poppy seeds, salt, herbs.
Tastes like: Savory, garlicky, and versatile.
Used for: Sandwiches, wraps, salads, roasted vegetables, bread.
Seafood Seasoning
United States
Typically made with: Celery seed, mustard seed, bay leaves, black pepper, allspice, ginger, mace, cardamom, cinnamon, paprika.
Tastes like: Briny, aromatic, and coastal.
Used for: Crab boils, shrimp, fish, clam chowder.
Shawarma Seasoning
Middle East
Typically made with: Cumin, coriander, paprika, turmeric, cinnamon, cardamom, allspice.
Tastes like: Warm, aromatic, and complex.
Used for: Roasted meats, vegetables, rice, pita sandwiches.
Speculoos Spice
Belgium and Netherlands
Typically made with: Cinnamon, nutmeg, cloves, ginger, cardamom, white pepper.
Tastes like: Sweet, warm, and aromatic, the European cookie spice tradition.
Used for: Cookies, cakes, coffee, desserts, ice cream.
Steak Seasoning
United States
Typically made with: Coarse black pepper, salt, garlic powder, onion powder, coriander, red pepper flakes.
Tastes like: Bold, peppery, and robust.
Used for: Steaks, burgers, roasted vegetables, grilled meats.
Sumac
Middle East
Typically made with: Ground sumac berries.
Tastes like: Tart, lemony, and fruity with a burgundy color and no heat.
Used for: Fattoush salad, grilled meats, rice dishes, hummus, as a garnish.
Suya Spice
Nigeria
Typically made with: Groundnuts, ginger, garlic, onion powder, cayenne pepper, salt.
Tastes like: Nutty, spicy, and aromatic.
Used for: Grilled meats, vegetables, snacks.
Taco Seasoning
Mexico and United States
Typically made with: Chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne.
Tastes like: Warm, earthy, and mildly spicy with cumin and chili predominance.
Used for: Ground meat, tacos, burritos, nachos, roasted vegetables.
Tandoori Masala
India
Typically made with: Paprika, cayenne, cumin, coriander, garam masala, garlic powder, ginger.
Tastes like: Smoky, warm, and slightly tangy with a vibrant red color.
Used for: Tandoori chicken, grilled meats, marinades, vegetables, yogurt-based dishes.
Texas BBQ Rub
United States (Texas)
Typically made with: Coarse black pepper, salt, garlic powder, paprika.
Tastes like: Bold, peppery, and simple.
Used for: Brisket, ribs, steaks.
Togarashi (Shichimi)
Japan
Typically made with: Red chili peppers, orange peel, sesame seeds, poppy seeds, hemp seeds, ginger, nori.
Tastes like: Spicy, citrusy, and complex with heat, umami, and aromatic elements.
Used for: Noodle soups, grilled meats, tempura, rice dishes, as a table condiment.
Tom Yum Seasoning
Thailand
Typically made with: Lemongrass, kaffir lime leaves, galangal, chilies, lime zest.
Tastes like: Sour, spicy, and aromatic.
Used for: Tom yum soup, seafood, stir-fries, noodle dishes.
Turkish Baharat
Turkey
Typically made with: Allspice, black pepper, cinnamon, cloves, nutmeg, paprika.
Tastes like: Warm, sweet, and aromatic.
Used for: Rice pilaf, meat dishes, vegetables.
Vadouvan
France and India
Typically made with: Turmeric, cumin, coriander, fenugreek, mustard seeds, curry leaves, onions.
Tastes like: Complex, aromatic, and slightly sweet, a French take on Indian spices.
Used for: Seafood, vegetables, rice, soups, as a finishing spice.
Za'atar
Middle East
Typically made with: Sumac, thyme, oregano, sesame seeds, salt.
Tastes like: Tangy, herbal, nutty, and earthy with a distinctive sourness from sumac.
Used for: Flatbreads, olive oil dips, roasted vegetables, salads, grilled meats.
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How to use this page
- Filter by region to see what a part of the world builds its cooking on.
- Search by ingredient to find blends that use what's already in your cupboard. Searching "sumac" or "fennel" works.
- Pick at random when you want something new rather than something specific.
- Scale a blend on its calculator page, where one exists, to get exact amounts for the batch you need.
How this was checked
Cedrick Reese publishes this reference for Ready Utilities. The entries describe what each blend is typically made from and what it's used for, which is general culinary knowledge rather than figures from a single source, so no amounts are given here and none are cited. Blends with their own calculator on this site link to it, and those pages are each built on one named published recipe with every amount credited.