Posted 2 years ago

National Nutrition Month 2022- Celebrate a world of flavors Seasonings from around the world.

When we talk about the cuisines around the world, what sets them apart are not just  some of the ingredients used, but also the spices and more specifically the  mixes of spices used to give those ingredients, those cuisines the flavors we so strongly associate with that cuisine, region or country.

Some of the most popular world cuisines- India, French, Moroccan, Chinese, Middle Eastern, Cajun and Jerk have one particular flavor or seasoning blend closely tied to them.

In India, one of the best-known spice mixes is Garam Masala. In Hindi, the word Garam means hot, and masala means mixture of spices. So, it is no wonder that Garam masala adds aroma and heat to Indian dishes. In Indian food, you will find the word “masala” in the names of many dishes and even beverages. Chana masala is a chickpea stew, tikka masala uses chicken and masala chai is tea with milk and Indian spices. However, garam masala does not just add an intense flavor to foods, it helps to keep the body warm and aids in digestion. You can find garam masala in two forms – whole spices (whole garam masala) or powder (ground garam masala). Throughout India, you will find variations to the mixture but the most used ingredients in garam masala are:

  • Cumin seed 
  • Coriander seed 
  • Black cardamom 
  • Green cardamom 
  • Cinnamon  
  • Clove 
  • Bay leaf 
  • Mace- dried nutmeg aril  
  • Nutmeg 
  • Star anise 
  • Black pepper  
  • Fennel seed

You can use garam masala in curries, lentils, vegetables, and stew dishes.

 

In France, particularly the southeastern region or Provence, the classic flavors are attributed to the use of Herbs de Provence– a dried herb mix. There is an Herbs de Provence recipe that is protected by the Label Rouge quality mark.

Like many spice mixes worldwide, the original recipe for Herbs de Provence began with what was locally available. The Herbs de Provence recipe according the Label Rouge:

  • 27% Rosemary  
  • 27% Savory 
  • 27% Oregano 
  • 19% Thyme 

In the US and other countries around the world, it is common to find Herbs de Provence that have had other ingredients added like basil, marjoram, lavender, and other herbs.

In French and Mediterranean cuisine, Herbs de Provence are widely used to flavor and season dishes with fish, chicken, and vegetables regardless of preparation of these ingredients.

To add more flavor to the dish, you can make an infusion of olive oil with Herbs de Provence before cooking. To make your own seasoning, use dried herbs (do not roast them), mix well and store in a sealed jar.

 

Chinese 5 Spice is the spice that resulted from the search for the balance of the five flavors: sweet, sour, bitter, salty and umami (pungent). Although widely used in China, this blend of spices is also extremely popular in countries like Malaysia and Vietnam where there is a strong influence of Chinese cuisine.

The main ingredients of the 5 Chinese spices are:

  • Star anise 
  • Fennel 
  • Sichuan (Szechuan) pepper 
  • Cinnamon  
  • Clove  

There are variations to this with the addition of ginger, nutmeg, and galangal, but the base of this mix does not change. The Sichuan pepper adds aroma, freshness, bitterness, and a slight tingling sensation on the tongue.

You can use the 5 Chinese spices in fatty meats like duck, pork, and stews. There have been issues with the importing of Sichuan peppercorns if you cannot find them, you can substitute black pepper.

Harissa is a red chili pepper originating in North-West Africa, Morocco, Algeria, and Tunisia. Harissa can be used in dried powder or paste form. The highlight of Harissa is the smoked and spicy flavor characterized by chilies and bell peppers that are smoked and dried in the sun.

The most used ingredients in Harissa are:

  • Red chili pepper 
  • Smoked red bell pepper or paprika 
  • Garlic 
  • Coriander seed 
  • Cumin seed 
  • Caraway seed 
  • Salt 
  • Olive oil 
  • Lemon juice 

Harissa is a very versatile seasoning, especially if you like a touch of heat. You can use it to season and marinate grilled meats, spice up stews, couscous, or add hummus and even scrambled eggs.

If you want to make Harissa at home, first make the chili, paste (soak red chilies and remove the seeds), add the garlic and blend in food processor, add the olive oil, spices, and other ingredients.

 

Ras El Hanout is a spice blend from North Africa that is extremely popular in Moroccan cooking. Ras El Hanout is a mixture of dried spices that bring aroma, heat, and complexity to dishes. Ras El Hanout means “head of the shop” to indicate that is it the best spice mix in the house. The recipe for Ras El Hanout is a chef-style recipe, so there are many variations. Ras El Hanout made with 12 spices is quite common, but you can see it with as many as 30 spices in the mix. The most used spices to make Ras El Hanout are:

  • Black pepper 
  • Allspice 
  • Paprika 
  • Coriander seed  
  • Cumin seed 
  • Clove 
  • Cinnamon 
  • Cardamom 
  • Mace 
  • Nutmeg 
  • Turmeric  
  • Ginger powder  

Some of the best uses for Ras El Hanout are to season chicken, couscous, lentil soup and roasted vegetables.

 

Baharat is a spice mixed widely used in Levantine cuisine, a region that currently includes countries Lebanon, Syria, Jordan, Israel, Palestine, and Turkey. Like masala in Hindi, Baharat means spices in Arabic and there are many variations to the recipes. These spices add aroma, warmth, and sweetness to the dishes. The most used ingredients in Baharat are:

  • Black pepper 
  • Coriander seed 
  • Paprika 
  • Cardamom 
  • Nutmeg  
  • Cumin seed 
  • Cloves 
  • Cinnamon  

Again, you will see regional variations to this. In Syria, it can include allspice and ginger. In Turkey, it is common to add mint leaves. It is also common to find Baharat with saffron.

Baharat is great for seasoning lamb, chicken, and stews. To make a marinate mix with olive oil and lemon juice.

 

The Lebanese Baharat, known as Lebanese 7 spices, is another classic spice blend from the Levantine and Middle East region. The classic ingredients in Lebanese 7 spices blend are:

  • Black pepper 
  • White pepper  
  • Allspice 
  • Cinnamon 
  • Clove 
  • Nutmeg 
  • Mahleb (St Lucie Cherry)  

There are also versions that include ginger powder, cumin seed, cardamom, and coriander seeds. Lebanese 7 spices is used to season kafta, kibbeh, meatballs, as well as vegetarian dishes like tabbouleh and babaganoush.

 

Zaatar is another mix typical of Levantine cuisine. The most characteristic ingredient in Zaatar is Sumac which is a spice found in the Mediterranean that refers to a sour like lemon but milder. Zaatar seasoning uses only 4 basic ingredients:

  • Thyme 
  • Sumac 
  • Sesame seeds 
  • Salt  

In addition to these basic ingredients, it is possible to find Zaatar with:

  • Oregano  
  • Cumin seeds 
  • Black pepper 
  • Marjoram  
  • Savory

It is common to mix zaatar with olive oil to marinate fish and other white meat. You can use it to season salads and babaganoush as well. It is delicious sprinkled on hummus (which originated in Lebanon) as well as sprinkle with olive oil on pita bread. If you are unable to find Sumac, you can use lemon zest- but do not overdo it.

Cajun seasoning is an essential part of Cajun Cuisine, which originated with the migration of the Acadian people, descended from French colonists, who settled in the Southern US after being expelled from Canada. These immigrants had a strong influence of rural French cuisine and over the years have adapted with local ingredients and traditions making it quite a unique cuisine. The main ingredients for making Cajun Seasoning:

  • Cayenne pepper 
  • Paprika 
  • Salt 
  • Garlic powder 
  • Onion powder  
  • Thyme 

You can also use black pepper, oregano, and red chili flakes.

 

Chimichurri is an herb sauce used with fresh or dried herbs and is typical of South America. The most used ingredients to make chimichurri are:

  • Parsley 
  • Oregano 
  • Chive 
  • Garlic 
  • Black pepper 
  • Salt 
  • Vinegar  
  • Olive oil  

For a spicier chimichurri, add some red chili flakes. Other variations can include onion and thyme. Chimichurri is used to season barbecue either before or after grilling.

 

Jamaican Jerk is the name of a Jamaican spice blend widely used to season and even preserve meat. Jamaican Jerk seasoning can be used to marinate meats before grilling, roasting or smoking. The main ingredients to make Jamaican Jerk seasoning are:

  •  Scotch Bonnet Pepper 
  • Allspice pepper 
  • Black pepper 
  • Thyme 
  • Garlic powder  
  • Ginger powder  
  • Cinnamon 
  • Clove 
  • Nutmeg 
  • Brown sugar 
  • Salt  

To keep its originality, use allspice pepper and Scotch bonnet pepper, known as Caribbean red pepper (similar to Habanero pepper).  If scotch bonnet is not available you can use cayenne pepper in its place.

 

The variety of spices around the world is endless. Once you explore them and understand the characteristics of spices and what they add to the mixes, you can create and prepare your own blends.

You do not need to buy seasoning ready for use. Buy the separate spices and dried herbs and make the mixes yourself.

Dried whole spices will last longer and are ideal for keeping in the cabinets, but a grinder is needed (a coffee grinder will work, but there are spice grinders available). To make powder seasoning, heat the spice in a skillet before grinding. After grinding, store the seasoning powder in a glass jar. If you already have the spices in powder form, just mix according to the recipe, or if creating your own, to your own taste. Powder spices do lose essential oils and aromas more quickly so store in sealed glass jar at room temperature.

 

Get inspired by these seasonings from around the world and celebrate a world of flavors all year round.

 

 

Recipes


Baked Zaatar Eggplant Fries with Lemon Tahini Dip

INGREDIENTS

For the fries:

1 large eggplant

1/2 cup all-purpose flour

3/4 cup panko breadcrumbs

3 tablespoons grated Parmesan

1/4 cup zaatar spice blend

1 teaspoon kosher salt

Pinch cayenne pepper

2 large eggs

Flaky salt (like Maldon), to finish

For the dip:

1/2 cup tahini

1 tablespoon sour cream

2 tablespoons lemon juice

1 teaspoon apple cider vinegar

1 tablespoon tamari (or soy sauce)

1/4 teaspoon garlic powder

1 teaspoon zaatar spice blend

2 to 4 tablespoons water, to thin

INSTRUCTIONS

To make the eggplant fries, preheat the oven to 425°F. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet)

Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.

Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, zaatar, salt and cayenne.

Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

Serve the fries with the dipping sauce while the fries are still hot.

 

Jerk Salmon with Mango Salsa

INGREDIENTS

4 equal portion  salmon fillets

2 Tbsp  Jerk Seasoning (see recipe below if you want to make your own)

1 cup basmati rice cooked

For the mango salsa

1 avocado diced

1 red capsicum deseeded and diced

1 mango diced

1/2 red onion finely diced

1/2 cup mint leaves picked

1 lime juiced

INSTRUCTIONS

Place Jerk Seasoning in bowl. (recipe below)

Drizzle salmon with olive oil, then rub the spice mix into the salmon.

Heat a large frypan on medium-high heat.
Add fish into the pan and cook for 4 minutes each side, until salmon is cooked through (this will depend on how thick your salmon fillet is). You want the salmon to be still pink in the very middle as it will continue to cook when taken off the heat.

 

To make the mango salsa

Add all ingredients into a large mixing bowl and toss to combine.

Place one salmon fillet on a plate with 1/4 cup of cooked basmati rice and a big handful of Mango Salsa to serve

To make your own Jerk Seasoning.

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons Scotch Bonnet Pepper OR cayenne pepper

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme (or use 1 teaspoon ground thyme)

2 teaspoons brown sugar

1 teaspoon ground allspice

1 teaspoon dried parsley

1 teaspoon paprika

1/2 teaspoon hot pepper flakes

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove

1/4 teaspoon ground cumin