Ras el Hanout – [click here for recipe] is a Moroccan spice blend used in many savoury dishes across countries in North Africa. As with Garam Masala (from India), Ras el Hanout is a blend of spices that varies from family-to-family and region-to-region. Generally speaking, Ras el Hanout contains cardamom, clove, cinnamon, ground chilies, coriander, cumin, nutmeg and turmeric.
Garam Masala – is a blend of ground spices common in North India. Garam Masala is a blend of spices that varies from family-to-family and region-to-region. Spices are toasted and ground together. A typical Garam Masala contains black + white peppercorns, cloves, cinnamon, cumin seeds, and black + green cardamom pods. Garlic and ginger may be added as well. According to Wikipedia, the key to a good Garam Masala is balance, so that not one spice overpowers the entire mixture.
Dukkah (Duqqa) – is a spice mix (often used as a condiment) that originated from Egypt. Dukkah is traditionally a blend of herbs, spices, and nuts (usually hazelnuts). It is served as a dip with oil and bread, and eaten as an appetizer. Dukkah is usually prepared with sesame seeds, coriander, cumin, salt and pepper. Mint is also a nice addition.
Cajun Seasoning – [click for recipe] is a blend of spices originating from the southern United States (mainly Louisianna). Cajun seasoning is commonly a blend of paprika, parsley, garlic powder, oregano, thyme, salt and cayenne pepper.
Jamaican Jerk Seasoning – [click for recipe] is a blend of spices originating from Jamaica. Traditionally, Jamaican jerk spice is applied to meat as a sort of rub. However, jerk spice is also really nice on vegetables; especially root vegetables such as sweet potatoes, carrots, parsnips etc. Jamaican Jerk seasoning relies on two main ingredients – allspice and hot peppers. The spice blend also may contain cinnamon, nutmeg, thyme, garlic, onion or cloves.
More information coming soon.