Spice Blends from Around the World
Spice Blends From Around The World is a structured food & drink dataset with 15 entries. Its fields include Spice Blend, Origin, Key Spices. Community voting appears as a separate signal beside eligible rows and does not replace the source values.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 15 rows
- Fields
- 5 columns
- Source
- Community curated
- Data updated
- Mar 7, 2026
Included fields: Spice Blend, Origin, Key Spices, Used In, Known For.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
No reliable range or grouping can be calculated from the loaded rows without interpreting the source data.
Useful for
- Comparing Spice Blend, Origin, and Key Spices across food & drink entries
- Building reference tables, charts, or analyses from 15 downloadable records
Spice Blend↕ | Origin↕ | Key Spices↕ | Used In↕ | Known For↕ |
|---|---|---|---|---|
Garam Masala | India | Cardamom, cinnamon, cloves, cumin, coriander | Curries, rice dishes, dals | Indian cooking essential, 'warm spice' blend, every family has their own recipe |
Za'atar | Middle East | Thyme, sumac, sesame seeds, oregano | Flatbread, eggs, labneh, salads | Levantine soul seasoning, manakish bread, tangy and herby, breakfast essential |
Ras el Hanout | North Africa (Morocco) | Cardamom, cumin, clove, cinnamon, turmeric + 20 more | Tagines, couscous, grilled meats | 'Head of the shop' — the best spices the merchant has, incredibly complex |
Chinese Five Spice | China | Star anise, cloves, cinnamon, Sichuan peppercorn, fennel | Roast duck, pork belly, stir-fry | Yin-yang balance of five flavors, aromatic and warm, Cantonese BBQ secret |
Herbes de Provence | France | Thyme, rosemary, oregano, lavender, savory | Grilled meats, ratatouille, roasted vegetables | Lavender inclusion (American version), French countryside in a jar, summer grilling |
Baharat | Middle East / Turkey | Paprika, cumin, coriander, cinnamon, cloves, black pepper | Kebabs, rice pilaf, stews | 'Spices' in Arabic, warm and aromatic, every Arab country has a version |
Old Bay | USA (Maryland) | Celery salt, paprika, mustard, red pepper, black pepper | Crab, shrimp, fries, Bloody Marys | Maryland identity, Chesapeake Bay crabs, McCormick brand, cult following beyond seafood |
Jerk Seasoning | Jamaica | Allspice, Scotch bonnet, thyme, garlic, ginger | Jerk chicken, pork, fish | Jamaican soul food, fiery heat, pimento wood smoke, Caribbean party flavor |
Curry Powder | India / British invention | Turmeric, coriander, cumin, fenugreek, chili | Curries, soups, deviled eggs | British colonial invention, no single 'curry powder' in India, gateway spice blend |
Dukkah | Egypt | Hazelnuts, coriander, cumin, sesame seeds | Bread dipping (with olive oil), salads, roasted vegetables | Egyptian street food dip, crunchy texture, bread + olive oil + dukkah ritual |
Shichimi Togarashi | Japan | Red chili, Sichuan pepper, sesame, nori, ginger, hemp seed | Udon, ramen, yakitori, rice | Japanese seven-spice, tabletop essential, citrusy heat, ramen finishing touch |
Berbere | Ethiopia | Chili, fenugreek, coriander, cardamom, ginger, cinnamon | Doro wat, kitfo, Ethiopian stews | Heart of Ethiopian cuisine, complex heat, doro wat essential, injera companion |
Taco Seasoning | USA / Mexico | Chili powder, cumin, paprika, garlic, onion, oregano | Tacos, burritos, nachos | Taco Tuesday essential, Old El Paso packets, homemade is way better, Tex-Mex staple |
Quatre Épices | France | Pepper, cloves, nutmeg, ginger (or cinnamon) | Pâtés, terrines, charcuterie, soups | French 'four spices', charcuterie essential, warm and peppery, understated elegance |
Adobo Seasoning | Philippines / Latin America | Garlic, oregano, black pepper, turmeric, onion | Filipino adobo, Latin meats, marinades | Filipino national dish seasoning, Goya brand, simple but transformative |
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