Herb & Spice Companion

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HERB & SPICE BLENDS

AFRICA

Berbere (Ethiopia): dried hot chili peppers, peppercorns, fenugreek seeds, cardamom,

coriander seeds, ajwain, nigella, cumin, allspice, cloves, ground ginger, cinnamon

Qâlat Daqqa, or Tunisian Five-Spice Blend: peppercorns, cloves, grains of paradise,

cinnamon, nutmeg

Ras el Hanout (Morocco): can contain more than 20 spices, typically including

cardamom, cumin, cloves, cassia, cinnamon, allspice, nutmeg, chili peppers, coriander seeds,

peppercorns, grains of paradise, paprika, fenugreek seeds, turmeric, ground ginger

ASIA

Chinese Five-Spice Powder: star anise, Sichuan peppers, fennel seeds, cloves, cassia or

cinnamon

Shichimi Togarashi, or Japanese Seven-Spice Powder: white sesame seeds, black

sesame seeds, hemp seeds (or poppy seeds), powdered dried tangerine peel, nori flakes, hot

chili flakes, sansho, ginger

EUROPE

Bouquet Garni: fresh or dried herbs tied into bundles or sachets; parsley, thyme,

marjoram, bay leaves; sometimes oregano, savory, sage, rosemary, and tarragon

Fines Herbes: fresh chervil, parsley, tarragon, chives, marjoram

Herbes de Provence: fresh or dried basil, bay leaf, hyssop, chervil, marjoram, fennel

seeds, lavender flowers, oregano, rosemary, sage, summer savory, tarragon, thyme

Italian Seasoning: dried basil, oregano, rosemary, thyme, garlic powder or flakes

Quatre Épices: black or white peppercorns, cloves, nutmeg, ground ginger

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