Herb and spice mixtures

spice mix

Harissa (, from Tunisian Arabic) is a hot chili pepper paste, native to Tunisia. Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production. The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

Ajika () is a flavored sauce or dip made mainly in the Georgia's breakaway region of Abkhazia and the region of Mingrelia. It is often used to flavor food. Ajika is primarily capsicum-based and usually includes other spices such as coriander or utskho suneli. Common varieties of ajika resemble Italian red pesto in appearance and consistency, although a dry version also exists. Though it is usually red, green ajika is also made with unripe peppers.

spice mixture used in Chinese cuisine

food spice

'''Za'atar' ( ; , ) is a versatile herb blend and family of wild herbs native to the Levant, central to Middle Eastern cuisine and culture. The term refers both to aromatic plants of the Origanum and Thymbra genera (including Origanum syriacum, known as Bible hyssop) and to the prepared spice mixture of dried herbs (traditionally Origanum syriacum''), toasted sesame seeds, sumac, and salt. With roots stretching back to ancient Egypt and classical antiquity, za'atar has been used for millennia as a seasoning, folk remedy, and cultural symbol.

herb mixture used in cooking

thumb|right|upright=1.3|200px|A pile of berbere Berbere ( bärbäre, bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chili pepper itself.

herb mix from the Provence

Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

thumb|upright|A jar of commercially produced shichimi

condiment

thumb|right|100px|A small jar of homemade Gulf-style baharat

traditional Georgian spice mix

blend of spices

South Asian spice blend

Mitmita (, ) is a powdered seasoning mix used in Ethiopia. It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. It occasionally has other spices including cinnamon, cumin, and ginger.

Combination of herbs

Duqqa, dukka, '''du'ah, do'a, or dukkah''' (, , ) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre.

seasoned clarified butter used in Ethiopian and Eritrean cuisine

seasoned salt made of a mixture of dried, ground garlic and table salt

Indonesian blend of spices or spicy paste

South Asian cooking technique

Hawaij ( , ), also spelled hawayej or hawayij, is a class of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.

thumbnail|right|250px|The result of freshly pounded spices, red kroeung Kroeung (, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the "-kroeung" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into kroeung. The eight most commonly used are lemongrass, magrut lime

spiced food paste

seasoning made from granulated lemon zest and cracked black peppercorns

blend of sweet spices

Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar.

vladis favorire spice

spice blend

thumb|230px|Merkén

spice mix

spice blend in Georgian cuisine

spice mix used mainly in French cuisine

mixture of spices used to flavor pumpkin pie

seasoning manufactured in Maryland

Aromat is a food seasoning, developed in Switzerland by Walter Obrist for Knorr Thayngen, the Swiss branch of the German food company Knorr, in 1952. Aromat was originally called "", which means plant extract in German. Knorr dropped the name in 1953 and altered its form, from cubes to a powdered seasoning. Aromat was marketed internationally and is described by Knorr as an "all purpose savoury seasoning".

Vadouvan (occasionally spelled vaudouvan), or French curry, is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. It is a curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India. thumb|Vadouvan Indian recipes for vadouvan blends vary but, at a minimum, must contain pounded onion, garlic, cumin seeds, mustard seeds and fenugreek. The mixture is dried in the sun and then crushed, mixed with castor oil, which has preservati

Pilpelchuma (), also spelled pilpelshuma (lit: "pepper garlic"), is a chilli-garlic paste similar to a hot sauce originating from the Libyan Jews and commonly used in Israeli cuisine.

Spices rubbed on food before cooking

Tunisian spice blend