World Mixed Spices
The history of mixed spices stretches back thousands of years to ancient Mesopotamia, where spices were first used to flavour wine. Shaped by local climates and culinary traditions, distinctive regional blends emerged — from India's Garam Masala to North Africa's Ras el Hanout — and evolved further for purposes of preservation and medicinal use.
Meaning "hot (garam) spice mixture (masala)" in Hindi, this blend is rooted in Ayurvedic medicine and formulated to boost metabolism and warm the body. It prioritises fragrance over heat and is typically added as a finishing touch at the end of cooking.
Rooted in the Chinese philosophy of the Five Elements (wood, fire, earth, metal, water), this blend is not strictly limited to five spices — what matters is the harmony of multiple aromas. It eliminates the gamey odour of meat and fish, imparting a uniquely sweet and exotic fragrance.
Key Spices
Cumin, Coriander, Ginger, Cardamom, Nutmeg, Cinnamon, dried flowers (rose buds), and moreMeaning "head of the shop" in Arabic, this blend originated with spice merchants who staked their reputation on blending only the finest ingredients. Recipes vary by region and vendor, incorporating anywhere from ten to dozens of spices. It is an essential component of Maghrebi cuisine, particularly tagine.
A traditional blend based on herbs (leaves) rather than spices (seeds or bark). Made from wild herbs dried in the arid climate of southern France, it was standardised in the 1970s and gained worldwide popularity. Used in roasted meats, fish, and slow-cooked dishes.
Key Spices
Thyme (or Oregano), toasted sesame seeds, Sumac, SaltAn emblem of the culinary culture of the eastern Mediterranean (Levant). Its defining character comes from sumac — a powder made from the dried berries of the sumac plant — which lends a distinctive tartness and nuttiness. Traditionally mixed with olive oil and spread on flatbread (manakish) before baking.
A traditional fiery seasoning from the Caribbean island of Jamaica. It is said to have been devised by Maroons — enslaved Africans who escaped into the mountains — as a way to preserve and cook wild boar. Jamaican allspice forms the backbone of the blend.
An intensely spicy blend that defines the flavour of Ethiopian cuisine, particularly the slow-cooked stew known as wat. It was born from the fusion of spices that arrived via the trade routes of the Horn of Africa with indigenous local varieties.
A seasoning sprinkled over Indian street food (snacks known as chaat) and fresh fruit. Its hallmark is the sulphurous note of black salt combined with the sharp acidity of amchur, together creating a uniquely savoury-sour flavour.
Originally rooted in the Spanish technique of preserving and marinating meat (adobo), this blend spread to Latin America and the Philippines during the Age of Exploration, where it evolved into a distinctive dry spice mix. (Note: in the Philippines, adobo more commonly refers to a liquid condiment.)
A mixed spice used to flavour Café Touba, Senegal's traditional spiced coffee. It is characterised by a bold peppery warmth and a woody, citrusy aroma. Originally blended for its perceived medicinal properties.
Meaning "four spices" in French, this is a classic blend with origins in medieval European cookery. Long used in charcuterie — pâtés, terrines, and sausages — as well as slow-cooked stews, where it masks gamey odours and adds depth to long-preserved dishes.
Key Spices
Chilli, Sansho pepper, Hemp seeds, Black sesame, Dried citrus peel, Perilla, Poppy seeds, and moreSaid to have been created in 1625 in Edo (present-day Tokyo) by a herbalist named Karashiya Tokuemon, who drew on the wisdom of traditional Chinese medicine to incorporate medicinal herbs into everyday food. The exact blend varies by region and by long-established producers in Tokyo, Kyoto, and Nagano.
Meaning "five spices" in Bengali, this blend is distinctive for being used whole — never ground. The whole seeds are combined in equal measure and used in tarka (tempering): fried in oil at the start of cooking to release their aromas into the dish.