Whether you’re chasing their amazing health benefits or new, exotic flavours, premixed spice blends will transform your favourite eats, says Patricia Erd, co-owner of US online retailer The Spice House. Punch up your meats and other dishes with these great blends.
Photos Ted Cavanaugh
Warm and savoury with cinnamon, clove, allspice, lemon juice powder, cayenne pepper, parsley, and more, this Middle Eastern mix is commonly usedfor kebabs. Blend it with olive oil or yogurt to marinate meat (lamb, chicken, turkey, beef, veal, or mixed meats) that’s going on a spit, or as a dip for pita and veggies.
This Ethiopian blend has a bit of a bite. It usually includes coriander and fenugreek seeds, peppercorns, chillies, allspice, cardamoms, and ground nutmeg, ginger and cinnamon, as well as paprika. Berbere is used to season everything from vegetables to meats and stews.
JAPANESE SEVEN SPICE BLEND
Shichimi togarashi – a hot, savoury, gingery and citrusy powder that contains coarsely ground red chillies and sansho (Japanese peppers), sesame seeds, roasted orange peel, nori, and more – is sprinkled over all sorts of dishes, including noodles, soup and even popcorn. Allspice Emporium at www.etsy.com has all three blends.