Go on a culinary trip around the world without stepping out–all thanks to these multi-tasking spice blends that are sure to bring oodles of flavour (and heat) to your cooking. From Egypt’s nutty dukkah to Japan’s umami togarashi, take your pick from our spicy list. 

Five spice from China

Want to replicate your favourite restaurant’s five spice duck at home? Then definitely keep a jar of five spice in your pantry. As the name suggests, the Chinese staple has five spices that make up the blend– cinnamon, fennel seed, star anise and clove are non-negotiable, while the fifth member can be customized depending on what you have at hand–choose from Sichuan pepper, white pepper, or dried ginger. While Peking duck seems to be the most popular usage of the blend, move beyond the dish and use the mix in your weeknight stir-fries and roasts. 

Za’atar from Lebanon

From giving a plain ol’ bowl of popcorn a bold glow-up to taking simple naan up a spicy notch, Za’atar is the superhero that can do it all.  The word za’atar is used for both the specific herb from the mint family and the Middle Eastern spice mixture, but more often than not refers to the blend. The herb, along with thyme, oregano, sumac, and sesame seeds lays the foundation on which the lemony and nutty spice stands. It is a key ingredient in Lebanese and Middle Eastern dishes and finds itself sprinkled on top of hummus, smeared as a dry rub on meat or stuffed inside pastries. But the easiest way to enjoy za’atar is to simply dunk a piece of pita first in olive oil and then in the seasoning!

Berbere from Ethiopia

Always that person who has the lowest spice tolerance at the dinner table? Then you need berbere in your life. Coriander, fenugreek, black peppercorns, allspice berries, cardamom pods and cloves are the building blocks of the mild blend–they are first toasted until aromatic, and then ground with dried onion and chilli flakes into a fine powder. Berbere walks the line of sweet, spicy, and floral perfectly, which means it can be added to everything from hearty stews to grilled meats. Go ahead and dust it on fruit salads in place of the usual chaat masala for smoky heat.

Dukkah from Egypt

Nuts? Yes. Seeds? Yes. Spices and herbs? Yes! Dukkah is the Egyptian all-rounder that is traditionally made by coarsely grinding the ingredients with a mortar and pestle. Hazelnuts, almonds, sesame seeds along with coriander seeds, cumin and mint come together in a mix that is eaten the same way like za’atar–dip your bread of choice in olive oil and then smear it with dukkah. But use your imagination and use it to slather roast chicken, sprinkle on fried eggs or add a dash to your shawarma.

Baharat from Arabian Gulf region

Baharat, which means “spices” in Arabic, is the all-rounder spice blend you’ve been waiting for. With pepper, cumin, and paprika at its core, it brings a rounded flavour to dishes without being overwhelmingly spicy. Baharat takes on different avatars depending on the region–the Turkish version has fennel while the Moroccan one features rose petals. Traditionally used in curries and as a marinade, feel free to get creative with the blend. Try it in any dish that you think would benefit from a warm hit– swirl it into dal or sprinkle a pinch in your gingerbread. 

Ras-el-hanout from Morocco

This Moroccan number is the top-tier spice blend (it means “head of shop” in Arabic) ready to breathe life into your dishes. Ras-el-hanout is more floral and sweet than spicy and savoury, which means you can use it to elevate your humble cup of chai or favourite dessert. It is one of the few mixes on our list that feature more than a handful spices, but clove, cinnamon, cardamom and allspice are the usual suspects. When it comes to the blend, balance is essential–overuse of one spice can tip the scales quickly.

Khmeli Suneli from Georgia

Starring in kharchio, an unctuous Georgian stew made from beef, lamb or chicken, khmeli suneli is a subtle amalgamation of herbs and spices with grassy notes. Like most spice blends, the ingredients used in khmeli suneli differ from region to region–some recipes use a sparring five while some make use of 11. But all editions feature coriander and fenugreek seeds along with dried marigold (that imparts the turmeric-like hue to the mix). Much like our garam masala, it is a multi-dimensional all-purpose seasoning used by Georgians in their soups, dumplings, and vegetarian dishes. Employ it in your own kitchen to add depth to salads, marinades, and curries.

Jerk spice from Jamaica

Spice lovers, assemble! Traditionally made with infamously hot Scotch Bonnet peppers, Jamaican jerk spice is your shortcut to flavour town. The well-known (and well-loved) blend is a fusion of dried allspice, nutmeg, and onion powder, along with other everyday herbs and dark brown sugar that round off the mix. While the fiery seasoning marries well with all sorts of proteins, and is the eponymous star of jerk chicken, don’t let that limit you. Sprinkle it on deviled eggs, stir it into your favourite dip to liven it up or add it to pulao for an extra kick.

Shichimi Togarashi from Japan

Togarashi, which translates to “Japanese chilli pepper”, is the umami bomb that will take your spice game to the next level. Salty, briny nori is the superstar of the mix, while toasted sesame seeds and chilli flakes bring earthiness and plenty of heat. It also features orange zest, which is a good way to make use of leftover peels that may have been hanging around in your fridge. While togarashi and ramen is a perfect match, the mix is endlessly versatile–use it in instant noodles, on top of your avocado toasts, or sprinkle generously on rice crackers for a citrusy punch.

Quatre épices from France 

The French blend, which means “four spices”, is a pepper-forward mix that comes together in a jiffy and is a must-have in your spice repertoire. Despite its name, quatre épices can sometimes feature five or more spices but four remain constant–white (or black) pepper, cloves, nutmeg, and ginger.  It’s a staple in French classics like ragoûts, terrines and pâtés–so take a cue from them and use it in curries or stews. Pair the seasoning with vegetables that are inherently sweet and earthy–think carrots, sweet potatoes or beetroot.  And if you’re feeling adventurous, add a dash of it in your cookie dough or even your ice cream for a warm peppery note!

Lead image: Pexels