Popular Spice Mixes and Combinations

While it is the meat and vegetables that make up the bulk of curry or the chicken that makes it to the plate when someone orders jerk chicken, spice blends are responsible for naming  those and many other popular dishes. Most stores now even have all the spices mixed together into different heat grades (extra spicy, mild, etc.), but that is not to say the mixes are hard to make, or switch up to suit personal tastes and preferences.

Here are some well and lesser-known spice blends to increase your spice lexicon before tomorrow concludes this week with the classic Mediterranean herbs (Poultry seasoning will be covered with the herbs since those are what make it up).

Garam Masala - The name means heat or warmth in Sanskrit. The most popular blends are made from cumin, coriander, cardamom, cinnamon, black pepper, garlic, cloves, dried fennel, mace, dried chillies and nutmeg. It is delightfully sweet and yet gives the palette a nice feel of spice. It is milder in flavorings than any curry, but much earthier. The most important thing to remember about this is to put it in right before serving or toward the end of cooking. Like paprika and other spices, cooking at high temperatures can burn the spices and alter the flavor significantly. 

Harissa - Most commonly found in couscous and native to Northern Africa, this is a hot sauce used in Middle Eastern cooking.  It is made from chilies, garlic, cumin, coriander, caraway and olive oil. It can be found in any Middle Eastern or global market and ranges in values of heat. 

Caribbean or Jamaican Jerk Seasoning - a combination of chilies, onion, garlic, thyme, allspice, ginger, cinnamon and cloves. This blend can be used as a dry rub or mixed with a citrus juice, olive oil or another liquid as a marinade/glaze.

Curry - While the only true authentic way to enjoy this is to go to South India where they grind the spice fresh daily, most people in America settle for pre-ground curry. Buy in small batches from a reputable spice dealer and store for no longer than 2 months; it loses its potency very quickly. There are two varieties that are easy to find. One is yellow and gets much of its color from tumeric. The "madras" is the hotter variety and uses more chilies. Curry is always going to be different and so just experiment. 

> Making these yourself and wondering about which chilies to use? Check out the blog about chilies and pick from the list of powders. Everyone has his own preference, so as always, culinary limits need not apply.

> Need something new to cook for a get-together? Go Middle-Eastern/Indian by making home fries using sweet and yukon gold potatoes sprinkled with garam masala or curry spices. 

> Want some suggestions for combining spices? Here are a few good ones to keep up your sleeve.

Smoky/Spicy Chili Blend - mix these together and use to make a big pot of either chicken or beef chili

- 1 tbsp chipotle chili powder

- 1-2 tbsp cumin 

- pinch - 1/2 tsp cayenne pepper

- 1 tsp unsweetened cocoa powder

- 1-2 tsp white pepper

- 1-2 tsp paprika

- salt to taste 

For Grilled or Roasted Vegetables  - Sprinkle dried oregano, thyme, basil, garlic powder, salt and pepper... about 1/2-1 tsp of each for 3-4 portions of vegetables. 

For Fish - Best to keep it light - Squeeze some lemon juice and salt fish before cooking. This makes it taste fresh from the sea. While cooking sprinkle with black pepper, garlic powder, and marjoram (oregano's dainty cousin)

For Chicken - Combine thyme, paprika, garlic powder, salt and white pepper, basil and sprinkle when chicken is almost cooked