After several days of hard work, the spice part was finally completed.Compared with the previous article, this part may not be as bright as the vanilla. After all, it is a bunch of dry powder, bark, seeds, etc.... When I write about mustard, I think of salad dressing, so I will follow it later in this article. I have added various sauces commonly found in the American market, such as salad dressing mustard and so on. I hope it will be helpful to everyone.

Let's officially start!

This is the spice counter I just took at the supermarket. It is usually divided by brand and arranged alphabetically. In addition to the supermarket's own brand, the most common one is the Mccormick brand. The price of his home is more affordable and it is a good choice for students.

This translation is too strange...but it is indeed a confusing spice, itWith cloves, cinnamon, nutmeg, and a little pepperthe taste of. But it is precisely because of its complex comprehensive aroma that whether it is sweet or salty, it can blend well with various ingredients.

Common usage isAmerican pumpkin pie, sweet potato pie, meat dishes (stewed, grilled). In addition, since the origin of allspice is Jamaica, so manyJamaican style jerkyAllspice is added as a marinade. The other most important dish isCaribbean, Almost all Caribbean dishes will definitely have allspice.

 

Anise seed / funnel seed / caraway seed

These three are actually different. I put them together because they look similar and taste similar.Sweet and slightly smoked aniseed/Licorice, Can basically be used interchangeably.The more troublesome thing is that cumin also came to join in the fun. The four look quite alike, so I found a comparison chart. Although it is not very helpful, it is just for reference... Name~

Anise seed and fennel seed taste more similar, butanise seedSmaller, darker and heavier.Fennel seedsIt's bigger, the color is off-white, and it tastes sweeter.Some people deliberately like to eat food with funnel seed, the kind of licorice that directly bites into the nose.I personally can't bear it...

Caraway seedsThe overall notes are the same, but not so sweetAnd the smoked taste is a little heavier.

Speaking of this, if you see some bread / flavors in the sandwich or bagel stores are pumpernickel or rye (oats or rye), most of them will contain at least one of these three. If you don't like this flavor series like me, be careful when ordering!

Cumin seed

I won't say much about this, just to mention one point, except for our traditional barbecue in Tianchao, which adds cumin. Cumin is used in Mexico, the Mediterranean, the Caribbean, Jamaica, Africa, India, and especially in northern Europe.

 

Capers

It's hard to say it's a spice, but it should be a condiment, like kimchi, olives or something. But because it tastes unique, I put it here. This is a pickle commonly used in Italian cooking, and the main thing is of course salty.

When I first enteredLemon scent, a little peppery spice, a little floral aftertaste. If you buy better capers, the nitrite taste will be lighter (I always feel that this is the inevitable taste of pickles, such as mustard, such as pickles).

It can be put together with other ingredients at the beginning or put out when it comes out of the pot. The common match isSeafood, chicken, pasta sauce and more. due toThe aroma of caper and lemon is very similar, so all salty dishes that can use lemon can basically have capers..

 

Cardamom

If you have read my previous Indian curry articles, you may be a bit impressed by this.

This contains black / brown cardamom and green cardamom, which are common spices in Indian cuisine.Slightly gingery, in addition to warm notes, there is also a hint of floral notes.

In use,Can be used for desserts (mostly Indian style), but also for rice and barbecue(Especially lamb, chicken)and many more.

 

Cinnamon (cinnamon / cassia)

The common cinnamon in the United States is actually not the same as the common cinnamon in our country, it is sweeter than the domestic cinnamon.I actually didn't like cinnamon very much, but I was gradually domesticated.When we find that the food we hated is slowly becoming acceptable, it shows that our sense of taste is degrading, how terrible...

In addition, careful classmates may find that two types of cinnamon can be seen in the market. The most common in North America is actually cassia orcassia cinnamon, Dark brown red, the bark is relatively complete and very hardIf it is used as a whole, it is usually stewed directly or placed in hot chocolate / coffee. The taste is relatively strong. The other is actually the plant represented by the word cinnamon, also calledceylon cinnamon, Originally from Sri Lanka and Madagascar, light brown, the bark is layer by layer, it is easier to peel, and the taste is softer. So if you can buy ceylon cinnamon, this one is more recommended.

Common usage isDesserts and breadFor example, various pie (pumpkin pie apple pie blueberry pie), cinnamon roll, bread and cake often have the taste of cinnamon sugar, hot chocolate, coffee, and a kind of red wine after heating, like our shochu After the rice wine is hot, drink the samemulled wineCinnamon is also the most important blindly spice. In North America, the combination of apples and cinnamon is highly respected. Although it is not bad, I personally feel that it is more a tradition, and everyone has formed a mindset in the subconscious. For savory dishes, we can use them in stews like we do, and Indian cuisine is often used.

 

clove

tasteA little sweet and a little floral, I think it is the most typical taste of the pickles like plum and nine-skin tanned peel.

Common usage is also dessert.It is also often found in Indian cuisine.In the previous Indian topic "Guide" I mentioned a classic Indian seasoning mix calledgaram masalaClove is very important.

 

Coriander seed

There isA little bit of coriander, but more floral, a little bit spicy. Also I feelCoriander seeds and cumin are the two most amazing spices that modify the scent.Adding these two or any of them can greatly improve the heavier taste of beef and mutton, although beef and mutton in the US are not very tainted...

Most commonly used inCooking in India and the MediterraneanFor details, please refer to the spice mix andhummus (hummus)

 

Fenugreek seeds (Fenugreek seeds)

This is basically only used in Indian cooking, it smells a bitSlightly sweet bean aroma mixed with a little floral aroma, it is very bitter when tasted directly, and a little spicy.

When in use, it is usually put in oil to burst out the fragrance. This is mentioned, as we often use onions, ginger and garlic to stir-fry our woks.Indian cookingIn addition to onions, black mustard seeds, dried peas, fenugreek seeds, and cumin seeds are commonly used in hot pot.

 

Grains of paradise (also known as alligator pepper)

The name is ridiculous, isn't it?When I saw it for the first time, I thought it was too exaggerated... but I couldn't help but buy a little to try.

First of all, it is a ginger plant. Generally speaking, it looks likeCombination of pepper and gingerIt is softer than pepper, not as hot as ginger, and has a slight flavor of cardamom. Second, grains of paradise are used more in cooking in North Africa and the Mediterranean. It's about the same size as pepper, so it works equally well for pepper mills.

It can be said to be usedAll-rounder, All places where black pepper can be used can be replaced with this, and the taste is softer and richer.

 

Juniper

 

The famous Gin (qin or gin) is seasoned with it as the main ingredient.

Strong scentCan be well neutralized and comparedFatty meat cooking. It is also a very good seasoning for poultry.

In terms of matching other herbs and spices,Vanilla(Such as sage, thyme, marjoram, oregano), common black pepper, garlic, and onion are very good.

 

Mustard seed

There are two common types, black / brown mustard seeds and yellow mustard seeds, which come from two different plants.

In general, mustard seeds areNose Spicy(Note that it is not the same as the green mustard in the Japanese material, it is a completely different plant, called wasabi). Black mustard seeds are more delicious than yellow mustard seeds.

The former is often used in Indian cooking, just like the fenugreek seeds just mentioned when it is used in a wok. The latter is an essential part of American food culture. See belowSpecific introduction about mustard.

 

Nutmeg and mace

This spice is originally from Indonesia and contains hallucinogens. It can be used for medicine if it is used in large amounts!

It can be seen from the photo that mace is actually the film on the outside of the nutmeg seeds.

From the point of view of taste, the main notes of the two are the same, a bit sweet and a bitNutty and woody. But nutmeg is more sweet, so it is most commonly used forAutumn and winter dessertsIn addition, it is especially good with red sweet ingredients, such as carrot pumpkin sweet potato.

AndMaceBecause it is not so sweet, it is often used in salty dishesin.But mace is not common in ordinary spice shops, and it is very expensive (in fact, I think the whole nutmeg is also quite expensive...), so you can use a small amount of nutmeg instead.

In addition, I would like to mention that some spices powders are similar to the whole material, and some spices, especially volatile oils, are high in powder form, such as black pepper, such as nutmeg. So if there are conditionsIt is best to buy whole materialsYes ~

 

Peppercorn

Poppy seed

 

This is my favorite spice recently. Not only the color is beautiful, but the fragrance is also unique. I personally feel kind ofRemoves the bitterness and spicy volatile oils, the taste of pure sunny oranges, and a warm feeling. From the picture below, you can see that the safflower plant has three red flower stamens connected together, and this spice is made after drying. Perhaps the most famous feature of Safflower is that it is expensive! The saffron flower is commonly found in the US market, that is, it is produced in Spain. Because the output is acceptable, the price is slightly better, about 3-6 US dollars and 8 g. Of course, it is also classified according to the flower type and the length and thickness of the stamen. The cheapest saffron is actually the stamen root with a yellow species. If it is saffron, or it is produced near India and Afghanistan, it can reach 1 US dollars and 30 g.

In terms of use, saffron is generally soaked in a little warm water and added to the dish. The most common is probablypaella(Spanish seafood paella)It feels like paella without safflower. Also Indian Baked Ricebiryani(For details, please refer to the "Guide" for the introduction of Indian curry). Saffron will also be sprinkled, and the orange color in the final product has become an iconic feature of biryani.

This is also a very expensive spice, generally produced in the tropics, such as Madagascar, Mexico, Tahiti, etc. (Just read the statistics on the wiki, China is the third largest producer of vanilla, and the first two are Madagascar and Indonesia. Where did all the vanilla go? How do you think that the celestial dynasty always meets the needs of others? It...) The price of each vanilla pod ranges from 2-4 US dollars.Regarding the flavor of vanilla, the classic "vanilla flavor" in our impression is actually a combination of milk and sugar.If you have the opportunity to directly touch the vanilla and dissolve it in white water, the taste is actually very different from the classic taste, a little sour, and a little woody incense.Only with the addition of cream and sugar can the intoxicating and sweet fragrance of vanilla be inspired.

Also, I feelThe best match of vanilla is egg, milk, sugar, Such as custard sauce (actually a transliteration of custard) used as puff stuffing, custard pudding, and ice cream.

Vanilla is not necessarily used for sweet dishes. The traditional salty dishes of the Maori people in Oceania have vanilla in them, but I have n’t tried it personally, so I do n’t comment much.

The following briefly introduces the use of vanilla:

Vanilla bean / pod: Carefully cut the vanilla pods from beginning to end with a knife, scrape off the seeds inside with the back of the knife, cook in the liquid with the empty pods, and finally remove the pods. The used empty pods can be dried with a paper towel, put in a sugar bowl to make vanilla sugar, and placed in hot cocoa, coffee, and tea.

Vanilla powder）: This is ground whole bean pods, which can basically be used as vanilla pods, but the price is much cheaper. My own vanilla is this form and I like it very much.

Vanilla extract):this isMost commonly used vanilla form, Liquid, just add directly to the raw material. Extract is to soak vanilla in alcohol for alcohol extraction. Essence is not necessarily, some are extracts that are further concentrated and have a heavier taste, while others are vanilla-flavored analogues extracted from other raw materials through industrial processing.I personally recommend extract. After all, it must be a natural ingredient, but if there is only an essence, please read the instructions carefully to see if it is a natural vanilla extract.Another point here is that the Mccormick brand mentioned just now is not suitable for vanilla extract. The taste is simply too weak. Adding a bunch of them will not taste... So red fork!

Vanilla paste）: This is a more advanced vanilla extract,Thick syrupy, The taste is much richer than extract, alsoVery recommended useIn terms of conversion, a tablespoon of vanilla sauce is equivalent to a vanilla pod.

Chili pepper

Paprika/pimentón : Hungarian, Spanish paprikaPaprika is a collection concept, which can be made of different kinds of peppers, and then divided into sweet and hot according to different spicy degrees. Sometimes there are smoked paprika, this is mostly Spanish paprika or pionton. Sweet is almost not spicy at all, and the hot ones seen in the US market are not very spicy. Smoked tastes very good. It can be used to marinate meat, put in barbecue sauce, fried rice, fried noodles, and so on. In addition, paprika is generally very bright red and strong, so it can also be used as a pigment to a certain extent.

Paprika is the most important spice in Hungarian cooking. If you have the opportunity to eat Hungarian cuisine, you may encounter a famous dish called chicken paprikash (Csirkepaprikás), as shown in the picture below.Inside is a lot of sweet paprika.Hungarian cuisine is not particularly the same as many European cuisines. I will introduce it to you in the future.

Cayenne pepper powder: American Chili PowderIn fact, I don't know how to translate it better, but this kind of pepper is usually used in American cooking. Spicy depending on the situation, some are very very spicy (usually marked Scoville scale,), in general not very spicy.

Red pepper flake / crushed pepper: The small pieces of pepper that I saw in Pizza Hut are not very spicy but I feel very fragrant, especially after they are fried and sprinkled on top of fried rice and pasta.

Guajillo pepper : Large dried chili peppers are only a little spicy and have a stronger sweet pepper flavor. They are commonly used in Mexican cuisine. When used, soak in warm water until soft, chopped or grind with other spices to make a sauce.

Ancho pepper : If you have read my first "Guide" on Mexican cuisine and common types of chili, you may remember that fresh poblano becomes ancho after drying, and the spiciness is very light.

Chipotle : Similarly, as mentioned in the "Guide" on the types of peppers (Mexican cuisine topic), fresh jalapeño is dried and smoked and called chipotle. The spiciness depends on the situation, but it is generally medium.

 

Common sauces:

mustard(Yellow mustard): First of all, to clarify, American yellow mustard and Japanese green mustard are from two different plants, but it is the same plant used in the mustard and Chinese mustard, and mustard ducks, but the processing methods are different. The following types of mustard are common in the US market and restaurants. I basically followFrom spicy to spicy :

Honey mustard: I personally like this sauce very much, it is usually available in the dressing selection of the sandwich shop. Common snacks such as potato chips will also have this taste.Sweet and sour with a slight spicy taste. It's an easygoing choice whether it's bread or salad dressing.

Yellow mustard(American yellow mustard): Yellow mustard itself does not have such a deep yellow color, but by adding Turmeric turmeric powder. Yellow mustard itself tastes a bitSlightly sour and slightly bitterIt is definitely not a wise choice to eat directly. It is better to pair it with thicker and greasy ingredients such as hot dogs, burgers, or other salad dressings.

Spicy brown / deli-style mustard(Fresh mustard sauce): As mentioned above, there are two types of mustard seeds, brown and yellow, and the brown spice is more exciting. Yellow mustard is yellow, and this brown mustard isSpicier than yellow mustard sauce, but in general it can be eaten directly due to the addition of sugar and vinegarof. The mustard seeds in this mustard sauce are not completely ground, so it tastes a little bit crunchy. It is sometimes seen in American restaurants to dip raw ham. More common is dressing as Sandwich.

Dijon mustard(French mustard): This one feels a little bit more similar to our Chinese mustard sauce. First of all, it does not add turmeric powder and vinegar,Spicier than previous mustards, and slightly flushed nose. There will also be a small amount of white wine in it. It is almost the same as yellow mustard, and it is also a good choice to apply it on the surface of roasted chicken and roasted ham.

 

Salad dressing:

Mayonnaise or dairy based (Myonnaise, buttermilk, yogurt, sour cream base） :

Myonnaise / mayo: Mayonnaise is actually formed by mixing and emulsifying vegetable oil, egg yolk or whole eggs and vinegar.

What we often eat in China isChubby mayonnaiseKewpie）Compared with the mayonnaise from the United States, it has a stronger egg flavor, MSG is added, and the acidity is higher. I personally like this. In the United States, Kraft is more recommended. It has a more balanced taste and is not very greasy.

Dutch sauce(Bearnaise sauceBeDutchAddedtarragonA variant of tarragon): This one appeared in my last vanilla "Guide", it is an American breakfastegg benedictThe sauce on topCompared with mayonnaise, it uses butter instead of vegetable oil, so the flavor is more intense. In addition, in the use of egg yolk,DutchThe egg yolks need to be heated slightly before being emulsified with the remaining material. It is more difficult to make than mayonnaise. Not only the raw material ratio is important, but also the water and oil are easily separated during the whipping process. I remember last season in the United Statesmaster chefOne challenge is to dohollandaise sauceTo be honest I look throughmaster chefThe evil supplements a lot of basic knowledge of western food.generalThose who are interested in western cooking are highly recommended.

Aioli: This is actually what Europe says about mayonnaise. It seems to be more advanced, but it's all the same thing. onlyaioliOften there are other flavors in it, such as garlic, mustard, pepper and so on.

Caesar (Caesar Salad Dressing):This is the simplest and most classic variant based on mayonnaise. AddedGarlic, lemon juice, mustarddijon mustard), black pepper andparmesan cheesebroken. The picture shows a typical Caesar salad. By the way, teach everyone a word, square ruskscroutons.

Thousand islands(Thousand Island dressing): Another classic variant of mayonnaise. I first got to know it through Pizza Hut Salad Bar. It feels like a particularly good seasoning choice for vegetable salad. The taste as a whole is sour and has a more pronounced onion and garlic flavor. In addition to mayonnaise, there are usually very crushed and crushed garlic, onions, green red peppers, pickles, olives, lemon juice, tomato sauce, mustard sauce (dijon mustard), sweet soy sauce (Worcestershire, please see below, there is a special introduction ), Paprika, black pepper

blue cheese(Blue cheese sauce): I do n’t like blue cheese in general. If it ’s a heavier ingredient such as bacon or spicy lettuce (such aswatercress.endive, I plan to briefly introduce all kinds of lettuce in the "Tips" on Weibo. Interested students are welcome to follow my Sina Weibo).In preparation, in addition to mayonnaise (sometimes sour cream) and blue cheese shreds, garlic, shallots, sweet soy sauce, mustard sauce, and black pepper are usually added.

Ranch (I really do n’t know how to translate this, scallion milk sauce?):  This is a kind of salad dressing that I liked when I first came to the United States. It is similar to the general direction of Qiandao sauce. It has a sour taste and is also a vegetable salad. , Lighter herbs (such asparsleyParsley,dillDill) and a few spices such as black pepper,pPaprika and yellow mustard powder.

Tzatziki Sauce (pronounced: / zɑːdˈziːki /, Greek onion yoghurt sauce): I put this andranchPut together because the two are basically the same idea, except thatTzatzikiThere is fresh crushed cucumber in it, this is very important!

tartar willow(I don’t know how to translate this... Kimchi milk sauce?): Don't be scared to see kimchi, here kimchi refers topickle和relish(This is also difficult to translate... the sweet and sour chopped pickled cucumber has only a very slightly fermented taste).In addition to the mayonnaise and the kimchi just mentioned, a small amount of onion, black pepper and herbs such as parsley are added as a blend.Sometimes mustard sauce is added.The most classic combination is fried fish nuggets, fried squid nuggets and fried shrimp nuggets.

green goddess(This is relatively rare, but the name is really interesting so I put it here. Green Goddess Sauce): Actually andranchIt is the same idea, but the amount of vanilla has increased greatly, resulting in the final product appearing light green. The vanilla usually added is mentioned in the previous issuefine herbs(chervil.chips.parsley.tarragon)

 

Explain firstVinaigretteThe term is in principle a mixture of vegetable oil (usually olive oil) and vinegar. So the balsamic / Red wine / raspberry vinaigrette you see is actually different types of vinegar inside, which are Western-style brewed rice vinegar, red wine vinegar, and cranberry vinegar.

French / Catelina (French sauce, catelinaCan be regarded as the US version, sweeter than the former, the proportion of ketchup is generally higher): This is actually seen in Pizza Hut Salad Bar at the beginning, the overall taste is more like tomato sauce, the raw materials are generally olive oil, lemon juice, tomato sauce, mustard sauce, paprika, onion, black pepper, sweet soy sauce. In combination, in addition to salad dressing, you can also use it to marinate meat, especially chicken. In addition, wherever ketchup is used, it can be used basically.French dressinginstead.

Italian:I personally don't like it very much, the taste is too direct, and the feeling is sour. Let's look at the ingredients: In addition to vegetable oil and vinegar (sometimes lemon juice), there are usually chopped green bell peppers, onions, garlic, and various herbs (such as oregano leaves, cumin, dill).

other:

Worcestershire sauce(Sweet soy sauce) :

This is a mysterious seasoning, the origin of the recipe is still inconsistent.The following information is taken from Wikipedia.The most famous brand is one of them. It is said that the great movement of the universe during the great nautical era at that time allowed a nobleman in Rome to retrieve a recipe from the East, but the raw materials were hard to find.A friend of hers said that there were two genius chemists John Wheeley Lea and William Henry Perrins in Worcester County, and it is possible to synthesize this kind of thing, which is today's Lea & perrins.After a lot of setbacks, they actually made it, but the taste was very exciting when it was just made.I thought it failed, but after a few years, when they found out the original mixture again, they found that it became very delicious.There is no smell of time!

Anyway, let ’s take a look at the ingredients of this sweet soy sauce: vinegar, molasses, sugar, anchovies, water, onions, salt, garlic, tamarind concentrate, clovesand chili pepper extract (vinegar, black syrup, sugar, salted fish, Onion, salt, garlic, sauerkraut juice, clove, pepper)My personal feelingIs a mixture of oyster sauce, soy sauce, vinegar and pepper, It's a combination of oriental flavors!

molasses(Black syrup) :

The most common coking syrup on the market is the one with a grandma in the picture.According to the degree of coking, it is divided into ordinary and rich.In use, it is generally added to the barbecue sauce introduced below, which can enhance the special "scorched" aroma of barbecued food.In addition, if it is brushed on the surface of the food to be roasted, it also speeds up the Maillard reaction (milard, protein and sugar are heated and coked together to deepen the color, also called browning reaction, which is the most common one in grilling and baking. One of the characteristics of this kind of reaction is that it takes a relatively long time to start from scratch, but once it begins to form, the speed will increase rapidly and increase exponentially. For example, when roasting nuts and fried peanuts, once it starts If it turns yellow, take it out immediately, otherwise it’s easy to overbake. The barbecue sauce here is also the same. Because there is already a coking reaction in molasses, it will speed up the coking reaction of the grilled food and strengthen the smoky taste ).In addition, there is a kind of traditional biscuits (molasses cookies) in the United States that also use this as a sweetener.

I basically use molasses as brown sugar, so I can make brown sugar buns, cakes, and so on. Another wonderful use, fry sugar!

 

bbq sauce(Barbecue sauce) :

American

I mainly want to putteriyakiTeriyaki sauceIt's here, because the sense usage is basically the same.

The raw materials are: ginger, garlic, brown sugar, soy sauce, mirin (also called misoline), sesame oil, vegetable oil

Equivalent toSoy sauce in Southeast Asian cooking, Very salty, there is a taste of bad seafood. (In fact, it was originally made of bad seafood...).Be careful when using it, if you put it too much, it will be quite tragic.Common dishes include the aforementioned pad thai, Thai salad (such as green papaya salad, green mango salad, etc.).

In addition, I personally feel that Chinese supermarkets in the United States have a common strange smell, which should be fish sauce.

To be honest, I am very careful when using it myself. Generally, it is at least half of the recommended amount.It may be a matter of personal preference. I still can’t like the taste of fish sauce very much anyway, no matter how I use it where I use it... But after inquiries, I might have the wrong brand... This...If you want to try, find the brand above ~

 

hot sauce(Hot sauce): I can write a whole article again, but first of all I have n’t eaten much, so it ’s not difficult to mislead others, just to mention a few common ones:

Tabasco :

荳Introduce someCommon Spice MixIf you are interested in making it yourself at home, you can use it as a reference. The raw material ratio is based on your preferences (the following does not include salt):

Taco Seasoning (Mexican marinade):

Cumin, chili powder / paprika, garlic powder, onion powder, oregano, black pepper

(Cumin powder, paprika powder, garlic powder, onion powder, oregano leaves and black pepper)

 

Cajun SeasoningIn fact, it is a bit like Mexican style, but depending on different dishes and personal preferences, cumin powder can be added or not. It is widely used, such as chili, a stew, commonly mixed beef or pork stew beans (see the picture below):

Paprika, garlic powder, onion powder, black pepper, Cayenne pepper, oregano, thyme

Paprika, garlic powder, onion powder, black pepper, oregano leaves, thyme

 

Caribbean Jerk Seasoning:

Onion Powder, garlic, Thyme, ground Allspice, Cinnamon powder, nutmeg, Soy sauce, Brown sugar, Lemon juice

Onion powder, thyme, allspice, cinnamon, nutmeg, soy sauce, brown sugar, lemon juice, paprika or minced pepper (the hotter the better, usually habanero or Scotch Bonnet)

 

Berbere spice (ethiopian bacon) :

Ground coriander seeds, fenugreek seeds, black peppercorns, whole allspice, cardamom pods, cloves, dried onion flakes, dry chilis, paprika

, ground nutmeg, ground ginger, ground cinnamon

Coriander seed powder, fenugreek seed powder, black pepper, allspice, cardamom, clove, onion, dried pepper, paprika, nutmeg powder, ginger powder, cinnamon

 

Chermoula (morocco):

Ground Cumin, cilantro, coriander powder, paprika, ground ginger, garlic, ground cinnamon, ground allspice, saffron, lemon

Cumin powder, coriander or coriander seed powder, paprika powder, ginger powder, garlic powder, cinnamon powder, allspice powder, safflower, lemon

 

Homemade Curry Powder:

Paprika, cumin, fennel powder, mustard powder, coriander powder, turmeric powder, cinnamon powder, cardamom powder, clove powder

(Chilli powder, cumin powder, anise, yellow mustard powder, coriander powder, turmeric powder, cinnamon powder, cardamom powder, clove powder)

Satay (indonesia) :

Coriander powder, lemongas, onion or shallot, garlic, chili powder, Turmeric powder or ground ginger, soy sauce, oyster sauce

Coriander seed powder, lemon grass, onion, garlic, paprika, turmeric powder or ginger, soy sauce, oyster sauce

 

Asian 5-Spice Seasoning (five spice powder, pure nostalgia):

Anise Powder, Ground Pepper, ground Fennel, Cinnamon, ground Cloves

Aniseed, white pepper, cumin, cinnamon, cloves

 

Pumpkin pie spice(Squash pie sweet potato pie apple pie blueberry pie and other baked desserts in autumn and winter can be added, Cinnamon powder is the most important, others can be personal preference):

Cinnamon, ground Ginger, Nutmeg, Allspice powder, Cloves powder

Cinnamon powder, ginger powder, nutmeg powder, allspice powder, clove powder

Vanilla spices are very knowledgeable,[Guide to eating abroad] Common herbs and spices 1Please pokeHere

Article transferred from the ardent Renren blog:http://blog.renren.com/blog/232663999/927856801

 

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