Spice mix
According to the German Food Book , a spice mixture is a mixture that consists exclusively of spices . In contrast, seasoned sauces also consist of liquid components. Spice mixtures are mostly named according to their type, origin or their intended use.
List of spice mixtures
| designation | Region of origin | use |
|---|---|---|
| Advieh | Persia | Rice and meat dishes |
| Apple pie seasoning | UK and USA | for apple pie |
| Baharat | Arabia | Meat and fish dishes |
| Berbere | Ethiopia | |
| Bouquet garni | France | Broths, soups, stews and stews |
| Café de Paris | France | Meat and fish dishes, butter mixes, sauces, gratins , dips, mayonnaises |
| Chat Masala | India | |
| Chmeli Suneli | Georgia | Stews |
| Curry powder | India | including meat dishes and stews |
| Insert spice , Einmachgewürz, Pickling Spice | worldwide | for flavoring of pickled vegetables |
| Fines herbes | France | |
| Frankfurt herbs | ||
| Five-spice powder | Asia | Meat sauces |
| Garam masala | India | |
| Harissa | Maghreb | Soups, sauces, pasta, rice dishes |
| Hawaij | Israel , Yemen | |
| Honey cake spice | Bakery products | |
| Jerk seasoning mix | Jamaica | |
| Herbes de Provence | France | |
| ginger bread spice | Gingerbread or gingerbread | |
| Pie spice | ||
| Panch Phoron | Bengali , Assamese and Orissan cuisine | among other things to legumes ( Dal ) |
| Quatre-épices | France | Game ragouts, pies, sausages, pickled vegetables |
| Qâlat daqqa | Tunisia | |
| Ras el-Hanout | Morocco | including couscous and meat dishes |
| Turtle herbs | ? | Turtle soup |
| Tanduri masala | India | for marinating meat dishes |
| Vindalho | India | for meat dish of the same name, also available in paste form |
| Zatar | North Africa , Middle East , Turkey | Dip |
| Lemon pepper |
See also
Web links
Wiktionary: Spice mixture - explanations of meanings, word origins, synonyms, translations
- Principles of the German Food Book for Spices and Spice Products (PDF file; 55 kB)