The most essential and flavorful spice blends and seasoning mixes from global culinary traditions.
Egyptian dukkah blends toasted nuts (typically hazelnuts or pistachios) with sesame, coriander, and cumin into a coarse, crunchy condiment served with olive oil for bread dipping. Its toasty, nutty complexity has made it a global favorite far beyond its North African origins.
The classic French blend of thyme, rosemary, oregano, marjoram, and savory with optional lavender captures the aromatic herbs of Provence's garrigue landscape. Rubbed onto roasted chicken, lamb, and vegetables, it delivers the essence of Southern French cuisine in a single seasoning.
Old Bay Seasoning's blend of celery salt, black pepper, crushed red pepper flakes, and paprika has been inseparable from Mid-Atlantic American seafood culture since 1939. Synonymous with Maryland blue crabs, it's now used to season everything from popcorn to cocktail rims across American food culture.
Japan's togarashi blends chili flakes with sesame, dried orange peel, seaweed flakes, ginger, and black pepper into a delicate heat-and-citrus condiment. Sprinkled on ramen, yakitori, and udon, it adds complexity without overwhelming the delicate balance of Japanese flavors.
Baharat — meaning 'spices' in Arabic — is a Middle Eastern all-purpose blend of black pepper, coriander, cumin, cinnamon, and allspice used in rice dishes, grilled meats, and soups across the Arab world. Each country and family varies the proportions to reflect local palates and traditions.
The shawarma spice blend — combining cumin, turmeric, coriander, paprika, cinnamon, and allspice — creates the warmly aromatic coating that makes the rotating spit of lamb, chicken, or beef irresistible. Replicating authentic shawarma spicing at home transforms the most ordinary proteins into street food magic.
Za'atar blends dried thyme or oregano with sesame seeds, sumac, and salt to create the tangy, herbal seasoning that defines Levantine cuisine. Mixed with olive oil for bread dipping, sprinkled on labneh, or used in marinades, za'atar is essential to Palestinian, Lebanese, Syrian, and Israeli cooking.
Chinese Five Spice — combining star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds — represents Chinese cooking's theory of balancing all five flavor profiles in a single blend. Used in char siu pork, Peking duck, and red-braised dishes, it delivers the distinctive warm-sweet-anise character of Chinese cuisine.
Louisiana Cajun seasoning combines paprika, garlic powder, onion powder, cayenne, and dried herbs into a bold, slightly spicy seasoning that defines the blackened fish, gumbo, and jambalaya of Creole cooking. Its assertive character makes it versatile across grilled meats, seafood, and vegetables.
India's defining spice blend varies by region and family but typically includes warming spices like cardamom, black pepper, cinnamon, cloves, and cumin ground together to add complexity to curries, dals, and rice dishes. Added at the end of cooking rather than the beginning, it maintains its aromatic potency.
Ethiopia's berbere is a fiery, complex spice blend of chili peppers, fenugreek, coriander, and numerous warming spices that gives Ethiopian cuisine its distinctive red color and warming depth. Essential for doro watt chicken stew and key watt beef, it is one of Africa's most sophisticated spice traditions.
Morocco's signature spice blend contains up to 30 individual spices including cardamom, cumin, coriander, cinnamon, turmeric, and rose petals, creating a complex warmth that is the foundation of tagines, couscous, and grilled meats. Its name means 'head of the shop,' implying a blend of the seller's finest spices.
“Dukkah (Egypt)”
Currently ranked #1. Where will it be in 7 days?
Transform weeknight cooking with these incredible Instant Pot recipes that deliver restaurant-quality meals in a fraction of the time using just one pot.
The ancient and modern fermentation methods that produce some of the world's most complex and healthy foods.
A guide to the world's best cooking oils — their smoke points, flavors, and ideal culinary applications.