15 Global Spice Blends to Transform Your Cooking
These spice blends from around the world can bring bold, authentic flavor to your everyday meals.
- Daisy Montero
- 4 min read
These spice blends are used in dishes all around the world. Each one brings a special flavor that can change how your food tastes. You do not need fancy tools — just the right mix of spices can make your meals more exciting. Try one of these blends to bring something new to your cooking.
1. Garam Masala (India)
Badagnani on Wikimedia Commons
This warming blend usually includes cardamom, cloves, cinnamon, cumin, and coriander. It adds a deep, sweet-spicy note to curries and stews. Garam masala is usually sprinkled at the end of cooking for a final punch of fragrance.
2. Ras el Hanout (Morocco)
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Often translated as “top of the shop,” this Moroccan mix can contain over a dozen spices. It gives depth to tagines, couscous, and roasted meats. The flavor is rich, floral, and just a little mysterious.
3. Za’atar (Middle East)
Nsaum75 on Wikimedia Commons
A mix of thyme, sesame seeds, and sumac, za’atar is bright, tangy, and herby. Sprinkle it on flatbread with olive oil or stir it into dips and dressings. It is as versatile as it is delicious.
4. Herbes de Provence (France)
Arnaud 25 on Wikimedia Commons
Lavender gives this blend its unique floral edge, paired with rosemary, thyme, and oregano. It is perfect for grilled vegetables, chicken, and stews. This mix brings a whiff of the French countryside into your kitchen.
5. Shichimi Togarashi (Japan)
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This seven-spice Japanese blend adds both heat and crunch. It usually includes chili flakes, sesame seeds, orange peel, and seaweed. Try it on noodles, grilled meats, or even popcorn.
6. Baharat (Middle East)
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Baharat is sweet, smoky, and earthy — great for rice, soups, and meat rubs. Its name literally means “spice” in Arabic. Think of it as the Middle Eastern answer to pumpkin spice.
7. Jerk Seasoning (Jamaica)
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Bold and spicy, jerk blends usually contain allspice, thyme, and Scotch bonnet peppers. It is a must for grilled meats like chicken and pork. The flavor is fiery, aromatic, and unforgettable.
8. Cajun Seasoning (USA - Louisiana)
Cajun Mixed on White Surface
This Southern classic brings together paprika, cayenne, garlic, and herbs. It gives a smoky heat to dishes like gumbo, fries, or shrimp. Every cook in Louisiana has their own special version.
9. Berbere (Ethiopia)
Berbere (Ethiopia)
Berbere is a bold, chili-forward blend used in Ethiopian cuisine. It is spicy, earthy, and slightly sweet, made with ingredients like paprika, ginger, and fenugreek. It’s essential in dishes like doro wat and lentil stews.
10. Chinese Five-Spice (China)
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A unique combo of sweet, sour, bitter, salty, and umami all in one. It usually includes star anise, cloves, Chinese cinnamon, fennel, and Sichuan peppercorns. Use it in braised meats or stir-fries for serious depth.
11. Advieh (Iran)
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Floral and delicate, advieh often includes rose petals, cinnamon, and cardamom. It is commonly used in rice dishes and stews. A little goes a long way in giving your meal a Persian flair.
12. Dukkah (Egypt)
Sheri Wetherell on Wikimedia Commons
A crunchy mix of nuts, seeds, and spices, dukkah is unlike most other blends. Dip bread in olive oil, then into dukkah for a satisfying bite. It also makes a great topping for eggs or roasted veggies.
13. Taco Seasoning (Mexico/USA)
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This blend of chili powder, cumin, garlic, and oregano gives tacos their signature taste. It is easy to whip up at home and tastes way better than store-bought. It’s great for seasoning beef, beans, or roasted veggies.
14. Panch Phoron (India/Bangladesh)
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This “five spice” blend is made of whole seeds — fenugreek, nigella, cumin, black mustard, and fennel. It is tempered in hot oil before being added to dals and vegetables. It brings a crunchy, toasty flavor to Bengali dishes.
15. Harissa (North Africa)
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Though often found as a paste, harissa also exists in dry spice form. Made from chili peppers, garlic, coriander, and caraway, it adds smoky heat to everything from eggs to couscous. It is bold, spicy, and addictive.