Welcome to the Celtnet Spice Blend Recipes Home Page

Welcome to Celtnet's Spice Blend Recipes Page — Spice blends are a critical component of most of the world's great cuisines. Everything from French Bouquet Garni to Chinese Five Spice and North African Berbere Spice. They're a way of preparing large quantities of standard spices that are commonly used. Spice blends also provide a way of providing consistency and quality across dishes and between meals.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

As well as the list of recipes presented below you can also fetch Modern and Traditional Spice Blend recipes by meal type via these links:

Starters Fish Courses
Meat Courses Vegetarian
Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams
Snacks Drinks
Spice Blends


Alphabetical list of Spice Blend recipes follow (limited to 100 recipes per page). There are 145 recipes in total:


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Achari Masala
     Origin: India
Dried Petalonia
     Origin: British
Laksa Paste
     Origin: Singapore
African Fish Curry Powder
     Origin: West Africa
Dried Sweet Woodruff
     Origin: British
Lawry's Seasoned Salt
     Origin: American
African Stew Curry Powder
     Origin: West Africa
Dried White Clover
     Origin: British
Lemon Pepper Seasoning
     Origin: British
Alicha Kimem
     Origin: Ethiopia
Dry Italian Dressing Mix
     Origin: American
Lime Pepper Seasoning
     Origin: Cayman Islands
Amchar Masala
     Origin: Trinidad
Dukkah
     Origin: Egypt
Lungwort Leaf Powder
     Origin: British
Apple Pie Spice Blend
     Origin: American
East African Curry Powder
     Origin: East Africa
Madras Curry Powder
     Origin: India
Armenian Mixed Spice
     Origin: Armenia
Eritrean Berbere Spice
     Origin: Eritrea
Magic Sarap Substitute
     Origin: Philippines
Aromatic Herbaceous Seasoning
     Origin: British
Fines Herbes
     Origin: France
Malawi Curry Powder
     Origin: Malawi
Aussie Barbecue Seasoning
     Origin: Australia
Gâlat dagga
(Tunisian Five Spice)
     Origin: Tunisia
Malaysian Kurma Powder
     Origin: Malaysia
Balti Garam Masala
     Origin: India
Ga Lei Fan
(Chinese Yellow Curry Powder)
     Origin: China
Mallow Leaf Powder
     Origin: British
Barbecue Seasoning
     Origin: American
Garam Masala
     Origin: India
Masalé Réunionaise
(Reunion Masala Powder)
     Origin: Reunion
Bayou Blast Seasoning
     Origin: Cajun
Granny's Season All
     Origin: American
Masala Meusi
     Origin: East Africa
Beau Monde Spices
     Origin: American
Hararat
(Libyan Five-spice)
     Origin: Libya
Mediterranean Bread Seasoning
     Origin: Mediterranean
Berbere Spice
     Origin: Ethiopia
Harissa
     Origin: North Africa
Mexican Fish Rub
     Origin: Mexico
Boharat
     Origin: Middle East
Hawayij
(Yemeni Spice Mix)
     Origin: Yemen
Mignonette Pepper
     Origin: France
Bzaar
     Origin: North Africa
Herb Powder for Flavouring
     Origin: British
Mitmita
     Origin: Ethiopia
Cajun Blackening Spices
     Origin: Cajun
Herbes de Provence
     Origin: France
Mole Seasoning Blend
     Origin: Mexico
Cajun Dynamite Dust
     Origin: Cajun
Himalayan Balsam Seed Dukkah
     Origin: British
Monk's Pepper Rub for Barbecued Fish
     Origin: British
Cajun Rustic Rub
     Origin: Cajun
Hot Curry Powder
     Origin: Anglo-Indian
Mrs Dash Seasoning
     Origin: American
Cape Curry Powder
     Origin: South Africa
Hot Jalfrezi Spices
     Origin: African Fusion
Mushroom Powder
     Origin: British
Caribbean All Purpose Seasoning
     Origin: Jamaica
Hot Spice
     Origin: British
Nam Ya Curry Paste
     Origin: Thailand
Chaat Masala
     Origin: India
Hot, Red Barbecue Rub
     Origin: Fusion
New Mexico Powder
     Origin: American
Chaimen Spice Mix
     Origin: Armenia
Indian Curry Paste
     Origin: Fusion
Nigerian Pepper Soup Seasonings
     Origin: Nigeria
Char Masala
     Origin: Afghanistan
Indian Curry-Powder
     Origin: British
Old Bay Seasoning Mix
     Origin: American
Chat Masala
     Origin: India
Indian Mustard Curry Paste
     Origin: India
Panang Curry Paste
     Origin: Thailand
Chili Seasoning Mix
     Origin: American
Indonesian Island-style Curry Powder
     Origin: Indonesia
Panch Phoron
     Origin: Bengal
Chinese Chilli and Garlic Paste
     Origin: China
Italian Herbs
     Origin: American
Pefferposthas Spice
     Origin: Germany
Chinese Five Spice
     Origin: China
Italian Seasoning
     Origin: Italy
Pickle Masala Powder
     Origin: India
Colombo Curry Paste
     Origin: Martinique
Jalfrezi Curry Powder
     Origin: India
Pickling Spice
     Origin: British
Creole Seasoning
     Origin: Louisiana
Jamaican Curry Powder
     Origin: Jamaica
Pickling Spices
     Origin: British
Dhansak Masala
     Origin: India
Jamaican Jerk Seasoning
     Origin: Jamaica
Pilau Masala Powder
     Origin: East Africa
Dried Dulse
     Origin: Ireland
Khmeli-Suneli
     Origin: Georgian
Poudre de Colombo
     Origin: Mauritius
Dried Laver
     Origin: Ireland
Korma Curry Powder
     Origin: India
Dried Pepper Dulse
     Origin: Scotland
Laksa Paste
     Origin: Malaysia

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