Seasonings

55 articles

Baharat Seasoning: What Goes Into It, Regional Versions and Uses
Charcoal Seasoning: The Black Steak Rub Made With Activated Charcoal
Za’atar: The Herb, the Blend, and How Recipes Compare
Chinese Five-Spice Powder: What’s in It, How It Tastes and How to Use It
Gomasio (Gomashio): Japanese Sesame Salt, Its Ratios and How to Make It
Creole Seasoning: What’s in It, How It Compares to Cajun, and How to Use It
Lemon Pepper Seasoning: What’s in It, Where the Flavor Comes From, and How to Use It
Curry Powder: What’s in It, Where It Came From, and How to Use It
Ras el Hanout: What’s in North Africa’s “Top of the Shop” Blend and How to Use It
Shawarma Spice: What Goes Into It and How Two Recipes Compare
Cajun Seasoning: What’s in It, Where It Comes From, and How to Use It
Garlic Salt: What’s in the Jar, How Much Sodium It Carries, and How to Use It
Celery Salt: Salt and Ground Celery Seed, How It’s Used and What It Contains
Mojo Seasoning: The Dry Blend, the Cuban Sauce and the Canary Island Original
Taco Seasoning: What’s in the Packet, Where It Comes From, and How to Use It
Mole Powder: What’s in It, Where Mole Comes From, and How to Use It
Herbes de Provence: What’s in the Blend, the Label Rouge Recipe, and How to Use It
Pickling Spice: What’s in the Blend, What Each Spice Does, and How to Use It
Nanami Togarashi: Is It Different From Shichimi? Name, Ingredients and Uses
Pumpkin Pie Spice: What’s in It, Where It Came From and How to Use It
Garam Masala: What’s in It, How It Varies by Region, and How to Use It
Jerk Seasoning: Allspice, Scotch Bonnet and the Jamaican Way of Cooking Meat
Chai Spices: What Goes Into Masala Chai, and Why
Dukkah: What’s in Egypt’s Nut and Spice Mix and How to Eat It
All-Purpose Seasoning: What the Label Means, What’s in the Jar, and How Much Salt It Carries
Old Bay Seasoning: What’s in It, Where It Came From, and How Hot and Salty It Is
Italian Seasoning: Which Herbs Are in It, Where It Came From, and How to Use It
Vindaloo Curry Powder: The Goan Dish, the Blend, and the Heat
Shichimi Togarashi: Japan’s Seven-Spice Blend, What’s in It and Where It Came From
Harissa Powder: Tunisia’s Chile Seasoning, Dried and Ground
Vadouvan: The Shallot Spice Blend Behind “French Curry”
Chili Powder: What’s in the Blend, How Hot It Is, and Who Invented It
Adobo Seasoning: What’s in It, Where the Name Comes From, and How to Use It
Seasoned Salt: What’s in It, How Much Sodium It Has and How to Use It
Jamaican Curry Powder: What’s in It, How It Differs, and How to Use It
Furikake: Japan’s Rice Seasoning, What’s in It and Where It Came From
Panch Phoran: Bengal’s Five Whole Spices and How to Temper With Them
Khmeli Suneli: Georgia’s Blend of Blue Fenugreek, Marigold and Herbs
Japanese Curry Powder: What’s in It, How It Reached Japan, and How It’s Used
Rogan Josh Seasoning: Kashmiri Versions, Store Blends and What Makes It Red
Sambar Powder: What Is in It, Where Sambar Comes From, and How to Use It
Berbere: Ethiopia’s Chile Spice Blend, What Is in It and How It Is Used
Everything Bagel Seasoning: What’s in It, Who Invented It, and the Poppy Seed Question
Fines Herbes: The Four Delicate Herbs of French Cooking
Apple Pie Spice: What’s in It, How It Tastes and How to Use It
Hawaij: The Two Yemeni Spice Blends, for Soup and for Coffee
Tikka Masala Spice Blend: What’s in It, Where the Dish Came From, and How to Use It
Quatre Épices: France’s Four-Spice Blend for Charcuterie and Braises
Sazón Seasoning: What’s in the Packet, How It Differs from Homemade, and How to Use It
Chaat Masala: What’s in It, Why It Smells of Sulfur, and How to Use It
Greek Seasoning: What’s in the Blend, Where It Came From, and How to Use It
Tandoori Masala: What’s in It, Where the Red Comes From, and How to Use It
Advieh: The Persian Spice Mix of Rose, Cinnamon and Cumin
Fajita Seasoning: What Is in It, Where Fajitas Came From, and How to Use It
Malaysian Curry Powder: Meat and Fish Blends, What’s in Them, and How They’re Used