This fragrant hen seasoning can move on a whole hen earlier than roasting it, or on fowl portions which can be going to be roasted. Use it similar to you would use a dry rub.
Another all-reason seasoning in order to go together with some thing savory: hamburgers, chook breasts, grilled greens, even soups and broths.
Berbere – A heady combination of highly spiced, bitter, and sweet spices utilized in Eritrea, Djibouti, Ethiopia, and Somalia.
Dukkah – An Egyptian blend of toasted nuts and seeds like hazelnuts, sesame seeds, coriander, and cumin.
Harissa – Made from smoked purple peppers and widely featured in Tunisian and different North African cuisines.
Ras el Hanout – A various combo of spices used in North African cooking, specially Moroccan.
Chinese Five Spice – A little of this pungent mix is going an extended manner, giving dishes a balanced hit of sweet, savory, sour, and sour.
Gomasio – A Japanese condiment of toasted sesame seeds floor up with coarse salt. Especially delicious over rice.
Togarashi – A Japanese condiment made from seven spices together with chile pepper, citrus peel, sesame seeds, and seaweed.
Fines Herbes – A French mixture of 4 clean or dry herbs, along with chervil, chives, tarragon, and parlsey.
Herbes de Provence – A seasoning mixture providing a number of the herbs that grow maximum abundantly in southern France.
Khmeli Suneli – A Georgian mix of heat, nutty, grassy, and sour spices like fenugreek, coriander, savory, and black peppercorns.
Quatre Epices – Meaning “four spices,” this French mixture normally includes ground black and/or white pepper, cloves, nutmeg, and ginger.
Chaat Masala – A tangy masala, or spice blend, made with amchoor (dried mango); often sprinkled on snacks and road ingredients.
Curry Powder – An Indian-inspired British invention, this normally includes turmeric, coriander, cumin, fenugreek, and red pepper.
Garam Masala – Garam method warm, or warm, and the mixture typically carries warming spices like cinnamon and cardamom.
Panch Phoron – A Bengali 5-spice combination of whole fenugreek, nigella, cumin, black mustard, and fennel seeds.
Adobo – An all-purpose seasoning that incorporates garlic, oregano, pepper, and other spices; utilized in Mexican and different Latin American cuisines.
Chili Powder – A mixture of the spices maximum typically discovered in Latin American cooking, together with ancho chile, paprika, cumin, curry and Mexican oregano.
Jerk Spice – A highly spiced Jamaican combination such as purple and black pepper, allspice, cinnamon, and thyme.
Advieh – A Persian mix of dried rose petals and spices like cinnamon, cardamom, cloves, nutmeg, cumin; frequently utilized in rice and stews.
Baharat – An all-purpose seasoning in Middle Eastern cuisine, normally which include black pepper, cumin, cinnamon, and cloves.
Za’atar – A aromatic and tangy combination of thyme, sesame seeds, and sumac. Check out our tour of a Lebanese za’atar farm.
Dry Rub – From Kansas City, this candy and smoky fish fry rub consists of brown sugar, paprika, and different spices.
