On his pages, Gernot Katzer presents solid
information on (currently) 109 different spice plants; emphasis is laid on
their usage in different cuisines of Asia.
Click on any link below to learn more about these spices: |
Spice Mixture Index
In this index, I shall list all spice mixtures
mentioned in my pages. Descriptions are very basic here; to learn more
about any mixture, read the article on the corresponding single spice.
Baharat -
Berebere - Bouquet
garni - Bumbu - Chinese
Five Spice powder - Curry powder -
Dukka - Fine
Herbes - Glat dagga - Garam
masala - Herbes de Provene
- Jerk - Mole
- Panch phoron - Quatre
pices - Ras el Hanout -
Sambaar Powder - Shichimi
togarashi - Thai curry pastes -
Worchestershire Sauce - Zahtar
- Zhoug |
- Ajwain - grains with thyme fragrance from India's kitchens
- Allspice - cloves, nutmeg and pepper all in one
- Almond - who is afraid of prussic acid?
- Anis - the classical flavour for sweets
- Annatto - an orange dye from Southern America
- Asafetida - a spice called "devil's dung"
- Basil - bears its royal name with good reason
- Bay Leaf - a classic spice in Europe and elsewhere
- Bay-Leaf - Indonesian - the flavour of Bali
- Bear's Garlic - a quiet tip for connoisseurs
- Boldo - a quiet tip for experts
- Borage - the herb with cucumber scent
- Capers - the spicy bud
- Caraway - the taste of the Alps
- Cardamom - Black - smoky capsules from the Himalaya
- Cardamom - the spice behind the Bedouins' coffee
- Celery - seen as a bad omen in ancient Rome
- Chameleon plant - like a strange mixture of lemon, orange and ginger
- Chaste Tree - a would-be aphrodisiac
- Chervil - a token of good French cookery
- Chile - fiery pungency for the whole globe
- Chives - a decoration with a delicate flavour
- Cicely - a sweet flavour from Northern Europe
- Cinnamon - Chinese (Cassia) - the first cinnamon variety in the West
- Cinnamon - Indonesian - grown and exported, but hardly ever used
- Cinnamon - Vetnamese - of quills and noodle soups
- Cinnamon
Sri Lanka - the most popular bark
- Cloves - Dutch prey from the spice islands
- Coconut - the most versatile of all tropic ingredients
- Coriander - a fruits and a herb like day and night
- Coriander Long - under Caribbean sun
- Cress - refreshing pungency
- Cumin -
Black - exclusive taste for the Emperor of India
- Cumin - the soul of Indian cookery
- Curry Leaf - a well-known name for an unknown spice
- Dill - more applications than just cucumber stew
- Epazote - the Mayas' spice
- Fennel - a sweet flavour for spicy dishes
- Fenugreek - a bitter classic
- Fingerroot - Thai cuisine's "secret weapon"
- Galanga - a taste as exotic as the Far East
- Galangale - Lesser - the mysterious flavouring of Indonesia
- Gale - the beer spice of the Middle Ages
- Garlic - loved by some, hated by some others
- Ginger - loved for pungency and fragrance
- Grains of Paradise - peppery grains from Africa's West Coast
- Horseradish - Nature's lachrymatory gas
- Hyssop - blue flowers, aromatic fragrance and bitter taste
- Indian Bay-leaf - aromatic leaves from Northern India
- Juniper - Gin and fermented cabbage
- Lavender - the fragrance of the Provençe
- Lemon - the most important souring agent
- Lemon Balm - bees' food and lemon aroma
- Lemon Grass - refreshing citrus odour from South East Asia's cooking pots
- Lemon Myrtle - a fragrance more like lemon than lemon
- Licorice - a medical plant with culinary applications
- Lime - the tropical relative of lemon
- Lime
Kaffir
- harsh lemon fragrance for Thailand's kitchens
- Lovage - found in granny's herb garden
- Mahaleb Cherry - an exotic spice from Turkey
- Mango - more than just one of the world's best fruits
- Marjoram - a love medicine by confusion
- Mugwort - a bitter flavour for special applications
- Mustard - White - a most familiar taste in Western countries
- Mustard-Black - from Dijon (France) to Goa (India)
- Myrtle - an aromatic firewood
- Nigella - the taste of Turkish bread
- Nutmeg - two spices from one tree
- Olive - a cultural invariant in the Mediterranean
- Onion - despite moist eyes, it's valued all over the world
- Orange - a sweet juice and an aromatic peel
- Oregano - the flavour of pizza
- Pandanus - the palm with rose fragrance
- Paprika - the red and hot temper of Hungary
- Parsley - the most popular green decoration
- Pepper - Black - without doubt, the king of spices
- Pepper - Cubeb - bitter and pungent grains nearly forgotten
- Pepper - Long - the first pepper that made its way to Europe
- Pepper - Sichuan - aromatic pungency from China's highlands
- Pepper - Tasmanian - pungency from the Fifth Continent
- Pepper - Water - a pungent herb for South East Asian cookery
- Pepper Negro - an African pepper surrogate almost forgotten
- Pepper Rosé - grown in popularity in the last years
- Pepper-leaf - Méxican - a fascinating fragrance
- Peppermint - infusion and much more
- Perilla - a fragrant herb in Japan
- Pomegranate - the sour "raisins" of Northern India
- Poppy - opium and yeast dumplings
- Rose - a romantic flower with sweet fragrance
- Rosemary - flowers as blue as the Mediterranean Sea
- Rue - one of the tricks in ancient Rome
- Safflower - not more than fake saffron?
- Saffron - the most expensive spice in the world
- Sage - a secret in contemporary Italian cookery
- Sassafras - from the "capital of Jazz"
- Savory - who could imagine beans without it?
- Sesame - a grain incredibly versatile
- Silphion - a mystery unsolved
- Southernwood - a flavour almost forgotten
- Star anis - the decorative spice of Chinese cuisine
- Sumac - the purple powder with a sour flavour
- Tamarind - tart, sour and dark brown
- Tarragon - sadly enough, only known in mustard paste
- Thyme - dreaming of Southern France
- Tonka Beans - the beans with the fragrance of woodruff cup
- Turmeric - the holy plant of ancient India
- Vanilla - Aztec heritage
- Wasabi - Japan's spice for raw fish
- Zedoary - bitterness' merits
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