What are the spice routes?

Standard Spice Combinations

• Hi! I am putting together a spice rack with 120 carefully selected spices. I am a decent 'from the recipe' cook, but i'd like to learn more about combining spices. I've got a list of my spices with good descriptions of each of them. Now I want to make a list of standard spice combinations, correlated with the types of dishes the spice combination works with. This is what I want my final system to look like: --------------------- |list of spices |============== |basil - A good spice, blah blah blah. types of food: pasta. spice | combinations: A, Q --------------------- |list of types of food |============== |pasta - spice combinations: C, G, L - single spice flavor: rosemary |cookies - spice combinations: A, F, Q - single spice flavor: ginger --------------------- |list of spice cominations |============== |A - GaramMasala1 |B - GaramMasala2 |C - peppermint, cayenne - types of food: middle eastern soup, cookies What I want from Google Answers: I'm having trouble with finding the information for the spice combinations. I would like to know about anything you find on the web with information broken out like that. I'm looking for at least 100 unique spice combinations and the associated dishes, in a format that I can parse into a spreadsheet relatively easily. I am *not* looking for lists of recipes. I want something which has been generalized. I can make the determination as to what vegetables to add, etc. In addition, I want to know which forums I should post this question to. I want to get numerous responses from experience chefs who are receptive to less experienced people. There are many forums, but some of them are not very active. and the ones that are active are sometimes unreceptive to new people asking one ofs. thanks! eric

• Answer:

  Hello again, Eric. You've touched on one of my favourite subjects, as is only natural for a cook. While I am not a universal authority on things food-related, I am better-informed than most on this particular subject (a side effect of a broad interest in international foods, and their history and sociology). I'm going to begin with a few brief comments, followed by a list of seasonings and recommended pairings, in alphabetical order by their most common name. That will be followed by a list of specific "classic" spice mixtures found in various cuisines around the world; and finally I will round off this answer with a list of resources you may wish to consult for further information. I will include all of the classic spice mixes I know or can find, though certainly it will not total nearly a hundred. Still, by consulting the pairings I give you, you should have little trouble arriving at scores of combinations. I need to explain right off the bat that I seldom have occasion to cook vegan, as my circle of acquaintance consists almost exclusively of the cheerfully omnivorous. Many of the classic seasoning combinations are utilized in meat/fish/poultry cooking, but I will include them anyway. Where applicable I will suggest alternatives, and I am sure that the literature of the worldwide vegan community contains many more suggestions. Secondly, please be aware that any treatment short of book length will not do justice to the subject, and that this necessarily constitutes the scratching of a very large surface. Treat it as a starting point, and whenever you crank off a recipe you haven't tried before, make a point of consciously evaluating how the seasonings played off one another. In time, you will be able to compose a list of "classics" that please your own palate. Third, let me say that 120 seasonings (while a laudable goal) is a WHOLE LOT to have in your cupboard at once. My personal arsenal, as a professional cook with a varied interest in international cuisine, is about half of that. Rather than running out to your nearest store (or logging onto a reputable website) to fill up your cupboard, I would suggest building your palette of herbs and spices slowly and naturally. In other words, gather related flavours a few at a time, as you cook with them. This way, you'll have the opportunity to use them and learn about them as you go, rather than having a large number of unfamiliar names glaring at you accusingly from the cupboard. This leads me to another key subject, that of freshness. There is a reason why most spice jars are so small; if you're buying more than you will use in a six-month period your spices and herbs will begin to stale on you and lose their savour. If, for example, you crave Italian food during winter weather, fall would be the time to replenish your stock of dried basil and oregano. Always buy your seasonings in the most intact form that is suitable; chopped leaves rather than ground, whole seeds rather than ground, etc. Only a few spices (turmeric springs to mind) are best purchased ground, most will last longer and taste better if purchased whole. A small mortar and pestle is a useful tool for grinding spices and making your own mixes, and inexpensive coffee grinders are excellent for those spices which are difficult or inconvenient to grind in the mortar. TIP: When I am grinding spices for immediate use, rather than for a spice mix I'll be storing, I generally add a pinch of coarse salt to my mortar. It makes the spices grind more evenly. ======================================================================= Alphabetical List ======================================================================= Ajwain seeds (AKA ajowan, omum, bishop's weed): strong thyme-like flavour, widely used in Indian cooking. Used often as a digestive ingredient in deep-fried foods such as vegetable fritters; paired with cumin, coriander, turmeric, paprika, fennel seeds, or black pepper. Annatto seeds (AKA achiote, bijol): Seldom used directly in food, typically infused into sauces or cooking oil then strained out, sometimes ground into spice mixes. Gives a strong red-orange colour and musky flavour, widely used in caribbean cooking with hot peppers, allspice, ginger, and similar spices. Allspice (AKA Jamaican Pepper): Tastes like (but isn't) a combination of other warm spices (cinnamon, clove, nutmeg, ginger, pepper). Can be combined with any of those for baking purposes, but is also used for savoury cooking throughout the Caribbean in particular. Used in "jerk spice" mixes. Amchoor (AKA Amchur): Unripe mangoes, dried and ground to powder. Used in Indian cooking as a souring agent, primarily in vegetable dishes (stir fries) and chutneys. Frequently paired with cinnamon, cardamom, cumin, fennel or anise seed. Amradeen: Thin sheets of "apricot leather," used in the Middle East to make sweet/sour sauces. Often combined with nuts or pomegranate, used in many dishes with vegetables such as eggplant and zucchini. Anise: Seeds have a distinctly licorice flavour and are often used in both sweet and savoury cooking. Pair with cumin, coriander, and most other Indian/MidEast spices. Leaves of the anise plant are difficult to find fresh (unless you grow it in your garden) but have a milder licorice flavour and are wonderful in salads. Asafoetida (AKA hing, "devil's dung): This spice is widely used in Indian cooking, and is thought to be a close approximation of the now-extinct "silphium" so prized by the Romans. Be aware that it has a VERY powerful aroma, distinctly unpleasant to most people. Keep it in a bag, inside a sealed Mason Jar, inside another bag. When heated in oil (usually ghee, in India) the smell subsides and it gives a very mild, pleasant, onion/garlic flavour. Used widely in legume dishes, paired with ginger and turmeric or saffron. Basil: There are many kinds of basil grown around the world, but sweet basil is the one most commonly found in North American supermarkets. Pair it with garlic, nuts, oregano, thyme, tarragon, or (in general) any other member of the mint family. Excellent as a single flavouring with almost any mild dish. Bay: A variety of laurel commonly grown as a hedge in moderate climates. Excellent in soups, broths, and stews; a natural complement to garlic and onions. Beebalm (AKA bergamot): Generally grown for decorative or medicinal purposes, but may be used fresh as a culinary herb. Gives a distinctive citrusy flavour to salads, and is especially suited for use with fruit and fruit salads. Also good in tisanes. Sometimes called "bergamot" because of its resemblance to the flavour of bergamot oranges (the flavouring of Earl Grey tea). Black Pepper: The most widely-used spice of all, it requires little introduction. Buy whole peppercorns and grind them as needed; a good-quality pepper mill is a lifetime investment (and even cheap ones will give good service for several years). Crack coarsely in a mortar and pestle for use in sauces or spice mixtures. May be combined with essentially any other spice, and can be used in small quantities in sweet baking to "perk up" tired cinnamon, ginger, allspice, etc. Tellicherry peppercorns, from India, are considered to be the best and are increasingly available in North America. Borage: Little-grown in America, but a herb worth knowing. Has a mild cucumber-y flavour. Use the fresh leaves in salads or to flavour vegetables, the flowers fresh in salads or dried in herb teas. Burnet (AKA salad burnet): Another little-cultivated salad herb. Cucumber flavour, but sharper and stronger than borage. Combine with other salad herbs and lettuces, or use with raw vegetables and yogurt. Caraway: Seeds resemble cumin, but have a warm licorice flavour. Widely used in baking, either in cookies or as a flavouring in rye breads. Used in Indian and Middle Eastern cooking in conjunction with cumin, coriander, turmeric, ginger, and similar spices. Leaves are hard to find, unless you grow it yourself, but make a fine salad herb. Cardamom: Buy whole pods, if at all possible. Green cardamoms are typically used in sweets, black cardamoms for savoury dishes. Sharp, pine-y flavour complements pistachios well. Arabs use it to flavour their coffee. Commonly paired with caraway or anise, but also used in many savoury dishes with cumin, mustard seeds, and curry leaves. Cayenne: A dried hot Caribbean pepper. Used in many spice mixtures for its red colour and sharp heat. Chervil: A member of the parsley family with a very mild anise flavour. One of the French "fines herbes." Combine with any other mild herbs such as chives or parsley. Chiles (AKA hot peppers, red peppers, capsicums, and many other names): Chiles are a whole subject unto themselves, and there are literally hundreds of varieties. They range from very mild to intensely - almost painfully - hot, but have finely-differentiated flavours to the initiate. Even the strongest, Scotch Bonnet/habanero, have a distinctly fruity "apricot-ish" aftertaste. It is hard to believe, now, that these only spread throughout the world in the last few centuries. Use with cumin, lime, onions, garlic, ginger, and many many more. More than almost any other ingredient, chiles will repay extended experimentation. Try several kinds and pick your own favourites. Chives: Mild oniony flavour. Use in salads or soups as a garnish. Cilantro (AKA "fresh coriander," "chinese parsley"): The leaves of the plant which produces coriander seed. Called cilantro in the Americas, "fresh coriander" or coriander leaves elsewhere. Fresh, citrusy flavour; commonly paired with hot peppers, cumin, and limes. Used widely in the cuisine of almost all hotter climates. Citrus peel/zest: Often candied for baking purposes, but underutilized in Western cooking. Use freshly-blanched zest of oranges, lemons, or limes in sweet or savoury rice dishes; or blanch and dry the zest, powder it in a spice grinder/food processor, and use it in dry rubs. Excellent with cumin, coriander, cilantro, onions, and many other spices. Cloves: Sharp, penetrating flavour; primarily used in North America for baking. Combine with ginger, cinnamon, nutmeg, or allspice. Often used in savoury dishes in the Middle East and India. Coriander: Seeds are best ground fresh, and have a pleasant earthy flavour with citrusy overtones. Used extensively in Scandinavian countries (primarily for baking) and in India and the Middle East. Frequently used with cumin, caraway or anise, and cardamoms. Cubebs: Berries similar to black peppercorns, and used in much the same way. Often found in West African cookery, and occasionally in North Africa. Culantro: A herb unrelated to cilantro, with larger leaves but a very similar flavour. Used primarily in Latin American cooking. Interchangeable with cilantro for practical purposes. Cumin: One of the world's most widely used spices; fundamental to Indian, Middle Eastern, and Latin American cooking. Provides an earthy, slightly nutty flavour, especially when dry-toasted before grinding. Complements most foods, and is often paired with coriander/cilantro, anise/fennel/caraway seeds, hot peppers, and limes. Curry leaf: Not to be confused with curry pastes or powders. Curry leaf is a herb with a pleasantly tart, citrusy flavour, most often used in Indian cuisine for stewed dishes and sauces. Frequently paired with ginger, mustard seeds, hot peppers, tomatoes, cumin, and turmeric. Best when purchased fresh, though dried leaves are more widely available. Dandelion: Yes, that dandelion. Widely used as a salad herb in Europe. Available commercially, or harvest young plants from locations known to be chemical-free. Combine with lettuces and other salad herbs. Dende Oil: A form of palm oil common to West African and Brazilian (especially Bahian) cuisine. Lends a red-orange colour and spicy accent to foods when used as the cooking medium. Dill: Used both as a feathery herb and a disc-shaped seed. The herb has a delicate flavour and enhances salads and milder-flavoured vegetables; the seed has a more pronounced anise-like flavour and is commonly used in combinations of pickling spices with peppercorns, allspice, mustard seeds, coriander, and many others. Elephant Garlic: Technically not a garlic, it is larger and sweeter. For practical purposes, though, use it like garlic. Elder flower/Elderberry: The blossoms are commonly used as a garnish or candied, may also be used in tisanes. The berries contain a poisonous alkaloid and MUST be cooked, they are sometimes used in savoury dishes as a souring agent but are more commonly used to make cordials and preserves. Epazote (AKA stinkweed, wormweed): A strongly-flavoured herb (as its slang names would indicate) essential in Mexican cookery. Use with cumin, peppers, onions, garlic, and oregano. Fennel (AKA sweet anise): A vegetable, a herb, and a spice. The leafy fronds have a mild licorice flavour and may be added to any salad or used to garnish mild-flavoured vegetables like baby potatoes or artichokes. The seeds are larger than true anise, but may be used like anise or caraway seeds for their stronger licorice flavour. Combine with cumin, coriander, ginger, turmeric, and similar spices. Fenugreek (AKA methi, kasoori methi): Both the leaves (kasoori methi) and the seeds (methi) are widely used in Indian and Mid-East cooking. The leaves have a fresh, herbal character with a pleasantly earthy, bitter note. Use fresh or dried. Fenugreek has a special affinity with potatoes and mushrooms, in western cooking, and is used heavily in legume dishes elsewhere. The seeds are actually a legume and are sometimes cooked as a vegetable, but more usually they are ground and used in various masalas. The seeds have a curious bitter flavour with a hint of butterscotch. (NB: While there is no tradition in India of using fenugreek seed in sweets, I have been baking with it for the last year or so and find that it lends an intriguing note to shortbread cookies and piecrust, among other things.) File Powder: Ground sassafrass leaves. Used as a flavouring and thickening agent in the Southern US, most notably in gumbo. Has a nice affinity with vegetables. Galangal (AKA galanga, galingale): Similar to ginger in flavour and appearance, but with a more floral, peppery character. Used widely in SE Asian cooking, also in India. May be used in conjunction with garlic, onions, cumin, citrus, hot peppers, coriander, cilantro, and many other herbs and spices. Ginger is a reasonable substitute. Garlic: What to say about garlic? Used widely in most of the world's cuisines, it combines well with onions, most herbs, tomatoes, and any number of spices. For most purposes, it is best used fresh. Garlic flakes, granules (ground) and salt tend to have a harsher flavour and are (in general) less desirable, especially the salt, but tend to be useful as a convenience. Garlic paste is available in squeeze tubes, and while not as flavourful as fresh it is superior to dried. Garlic Chives: A flatter-bladed chive with a mild garlic flavour. Use with any combination of other salad herbs. Ginger: Available fresh or dried, this is one of the most versatile spices in existence. Use fresh in Indian and Asian cooking, or in Caribbean spice mixtures. Fresh ginger may be sliced, chopped, minced, or grated depending on the preparation. Dried ginger is best used for baking only, as it will not give the desired result in savoury preparations. For cooking, combine fresh ginger with onions, garlic, cumin, coriander, hot peppers, black pepper, citrus, and many more. For baking, combine with cinnamon, nutmeg/mace, allspice, cloves, or any other "warm" spices. An important note for vegetarians is that ginger and turmeric are consdered to counter the flatulence-inducing characteristics of legumes. Grains of Paradise (AKA Melegueta pepper): Hugely popular in the Middle Ages and Renaissance, and currently undergoing a revival. Flavour is pungent and peppery, and it may be used like black pepper. Common in West African dishes. Green Peppercorns (AKA Madagascar peppercorns): The same berry as regular black peppercorns, but harvested unripe and generally pickled. They have a soft texture and a distinctively mild pepper flavour. Widely used in sauces and spice rubs. Hoja Santo: Herb indigenous to Mexico and the American southwest. Has a distinctive sassafrass/root beer flavour, used in many Mexican dishes and also as a leaf wrapper for steaming. Hyssop: Leaves have a strong mint/licorice flavour. Hard to find, but good with other salad herbs. Jasmine: Flowers give a delicate flavor to tea and tisanes, may also be used in fruit salads or sorbets. Juniper berry: Gives a penetrating, "woodsy" character to marinades and braised dishes. For a vegan game dishes are out of the question, but juniper berries are excellent in a slow-cooked sauerkraut with lots of apples, onions, and caraway seeds. Kaffir Lime: Zest and leaves are widely used in Thai and Indonesian cooking. Combine with ginger or galangal, garlic, chiles, cumin, coriander, cilantro, etc. Lemon Balm: A small-leafed herb with a gentle lemony flavour, widely used in baking and savoury dishes. Lemongrass: Long, woody herb with a strong lemony flavour. Widely used in SE Asian cooking. Combine with ginger, cilantro, cumin, coriander, hot peppers, onions, garlic, etc. Lemon Verbena: Larger leaves than lemon balm and a stronger flavour, widely used in desserts. Licorice: Available in "stick" form, or ground. Very sweet, useful in some baked goods, sauces, etc. Note that licorice contains a steroid-like compound which can have serious health repercussions for some people, which is why anise and its cognates are more-widely used for culinary purposes. Limu Omani/aswad/basra (AKA Leimoon, Loomi): Dried limes, used whole or ground to powder in Middle-Eastern cookery. Lovage: Another long-overlooked calad herb. Leaves and seeds have a strong celery-like flavour and may be used in soups, salads, dry rubs, marinades etc. The seeds are often misidentified as ajwain. Mace: The papery husk surrounding the "nut" of the nutmeg. Flavour is like nutmeg, but milder and slightly floral. Used in many masalas and other spice mixes, and a common baking ingredient (standard in pumpkin pies, for example). Mahleb: The ground pits of a cherry found in the Levant; widely used as a spice in Middle Eastern cooking. Very fragrant, used in both sweet and savoury dishes; combines well with almonds and pistachios for sweets, cumin, coriander, and hot peppers in savoury dishes. Marjoram: A popular Mediterranean herb similar to oregano, but with thyme-y overtones. May be used interchangeably with oregano in most recipes and spice mixtures. Mastic: The gum of a small acacia native to one Greek island. Widely used throughout Greece and the Mid-East as a seasoning, it has a mild licorice flavour with slightly "woodsy" overtones. Used in sweet and savoury dishes. Mint: A HUGE family of herbs. Mint is widely used in the Americas for candymaking, tisanes, and as a dessert garnish. Elsewhere, however, it is more commonly found in salads (either green or yogurt-based), soups, and seasoning pastes. You will see mint used prominently in Arab, Persian, Turkish, and Indian cuisines. Mustard Seed: Available in white and yellow (milder), brown (middlin'), and black (hottest); all are used widely throughout the Middle East, India, and around the world. Used in many masalas, and (of course) in prepared condiments. A very versatile spice. Mustard Oil: Frequently used in Indian cuisine, especially in the South. Imparts a distinctly spicy flavour to foods cooked in it. Unlike any other cooking oil, mustard oil MUST be heated to the "smoke point" before foods are added. Myrtle: The berries have a mild flavour reminiscent of juniper and rosemary, and are used in many Mediterranean cuisines. Nigella (AKA onion seed, black cumin, kalonji): Small black seeds with an oniony character and a faint hint of boiled egg to the aroma. Widely used in Indian cooking, and one of the five ingredients in phanch phoron (Bengali five-spice power). Often added to bread doughs as an ingredient or a topping, both in India and the Mid-East. Used in many masalas. Nutmeg: Best purchased as whole "nuts" and grated as needed. Used the world over for sweet and savoury dishes. Combine with cinnamon, cloves, cardamoms, ginger, and other spices for baking. Combine with onions, peppers, cumin, coriander, ginger, for savoury dishes. Onion: As with black pepper and garlic, I will say little about onions. Compatible with almost all herbs and spices, grown and used worldwide. Onion skins: Generally discarded here, but they are commonly used as a flavouring in stocks (a welcome depth of flavour and colour in meatless broths, especially) and are often used in Egyptian dishes. Orange flower water/syrup: Used throughout the Mid-East and India to add a floral, citrusy note to savoury and especially sweet dishes. Oregano: Used fresh and dried throughout the Mediterranean, Europe, and Latin America. Has a natural affinity for beans, tomatoes, lemon, and other herbs such as basil. Use sparingly, as it can be overpowering. Paprika: Powdered dried red peppers. Ranges from very mild and sweet to quite hot, some varieties have a distinctively smokey flavour. Used throughout Europe, the Mid-East, and into India. Supermarket paprika is relatively flavourless, but gourmet suppliers carry numerous more-rewarding varieties. Combines well with onions, garlic, cumin, turmeric, tomatoes, and many other spices and herbs. Parsley: One of the most widely used culinary herbs, though chronically underutilized in America. Either the curly or flat variety may be used whole or chopped in soups, salads, or any number of sauces. The flat "Italian" variety has a better flavour. The stems are more strongly flavoured and are traditionally used in stockmaking as part of a bouquet garni. Combine with other herbs such as chervil, cilantro, basil, or tarragon. Pepitas: The seeds of squash and pumpkins, toasted and ground. Used widely in Latin American cooking as a flavouring and thickener. Pink peppercorns: Not really a peppercorn, but it has a peppery flavour. Typically used as a colouring accent, more than for the flavour. Poppy Seed: Adds a sweet nutty flavour to savoury or baked dishes. Western baking typically uses whole blue-black poppy seeds, Indian cooking uses the white poppy seeds (generally ground as a thickener). Purslane: A herb with a red, woody stem and small paddle-shaped leaves. Has a tangy flavour, and may be cooked or eaten raw in salads. Seldom grown commercially, but it grows wild everywhere (there may be some in your back yard). Adds a flavour note to vegetable dishes. Ramps (AKA wild onion, wild leek): An indigenous potherb across much of North America, sometimes now cultivated as a niche crop. Very mild in flavour, use like any other onion. Expect to pay a premium price, unless you learn to spot them for yourself in fields. Rosehips: Dried, ground rosehips are sometimes used as a souring ingredient in Mid-Eastern cooking. More usually, they are used in tisanes and preserves. I'm partial to rosehip and crabapple jelly, myself. Rosemary: One of the most versatile herbs, indispensible in the kitchen. Buy the stems fresh and freeze them, rather than drying, for best flavour and versatility. Widely used throughout the Mediterranean and southern France in particular, but welcome anywhere. Combine with lemon, oregano, basil, thyme, tarragon, and many others. Rosemary is winter-hardy in moderate climates, and makes a great indoor "bonsai" plant...neatly solving the freshness issue. Rose Petals: Used as an ingredient (primarily in sweets) from the Middle East to India. Rosewater: Used as an aromatic and flavouring ingredient in sweets and pastries throughout the Middle East. Saffron: The king of spices, and a personal favourite of mine. Lends a vivid yellow colour and distinctively pungent, penetrating flavour and aroma. Has a natural affinity for citrus, tomatoes, olive oil, almonds and pistachios, rice dishes, and seafood (as a vegan, I'm thinking you could create seaweed-based dishes for a similar flavour profile). Widely used in "having guests" dishes such as paella, risotto Milanese, and the Persian wedding dish "Jewelled Rice." Also makes an interesting hot beverage, though few people are willing to splurge on saffron "tea." There is no substitute for saffron, though safflower, marigolds, turmeric and "American Saffron" (the product of a different crocus, without the authentic flavour) are often used to give a similar colour or to "stretch" a modest quantity of genuine saffron. Always buy threads, rather than powder, as powder is all-too-readily adulterated. Sage: One of the most widely-grown herbs, though chronically underutilized in North America (generally confined to stuffing for the turkey). Italians rub their teeth with sage after a meal; the oils have antibacterial properties which help prevent plaque and gingivitis. Matches well with most other herbs (basil, tarragon, thyme, rosemary) depending on the dish. Makes a soothing tea for sore throats and sores in the mouth. If you've only ever had this herb dried and ground, the fresh leaves are a revalation. Try some in sandwiches, or deep fried (seriously) as a crisp garnish. Has an affinity for beans, artichokes, tomatoes, onions/leeks, and most squashes and root vegetables. Salt: I recommend to all my friends to have at least one variety of non-iodized salt on hand for cooking with; be it coarse "pickling" salt, sea salt, kosher salt, Indian "Black" salt, or insanely expensive "fleur de sel" for special occasions. Non-iodized salt has a cleaner flavour; many of the imported gourmet salts have distinctive "notes" to them which add an indefinable something to a dish. I once attended a salt tasting, and sampled twenty different kinds of salt in under an hour. After that, I was highly motivated to visit the wine tasting across the room! Savoury: Summer and winter savoury are underrated herbs. Both have an aromatic, peppery character with hints of thyme, rosemary, and sage about them; winter savoury is stronger, summer savoury has a milder and more delicate flavour. Excellent in soups and stews, and especially good in hearty winter stews and casseroles. Seaweed: As with chiles, there are far too many to enumerate. Also, since I am neither a vegetarian nor an afficionado of Japanese cuisine, I am ill-qualified to comment on anything other than dulse or Irish Moss, both of which are native to my part of the world. Dulse may be eaten out of hand as a salty snack or used as a cooked vegetable; Irish Moss is a source of carageenan and may be used to thicken puddings and custards without the use of eggs. Either would likely be hard to find inland. As for the various seaweeds other seaweeds used culinarily, any good book on Japanese cooking should give you a grounding. Sesame Oil: Available in a light (untoasted) and dark (toasted) version. The light is just a cooking oil, but the dark imparts a nicely nutty flavour to marinades and vinaigrettes. Sesame Seed: Used worldwide to add a nutty flavour and crunch to savoury and baked dishes. Ground to make tahini paste, in indispensible ingredient in Middle-Eastern cooking. Black (unhulled) sesame is often used in Indian cooking, but may be hard to find in your area. Star Anise: Widely used in Indian, Chinese, and other Asian cuisines. Flavour is similar to true anise but much stronger and perhaps a little harsher. I prefer this to other licorice-flavoured spices for soups, but use it with caution as a little goes a long way. Buy this in Asian stores, as it is hugely overpriced in supermarkets. Has an affinity with winter vegetables (squashes, roots) in particular. Sumac: Dried and powdered berries of a shrub native to the Middle East. Lends a red colour and sour, peppery flavour to Middle-Eastern cooking. Generally sprinkled onto a finished dish, rather than cooked in and combined with other flavours. Sweet Cicely: Yet another anise-flavoured herb, little seen outside of historic gardens. Has a very sweet aroma and fine, feathery leaves. Szechuan Peppercorns: The berry and husk of a particular ash tree. Has a hot, peppery, slightly floral character. Grind and add to spice mixtures like five-spice powder, or simmer gently in a neutral oil and then strain the flavoured oil to cook with. Well worth experimenting with. Tamarind: Sticky pods of a tropical fruit; sold either as compressed blocks or as pre-made paste in tubes or jars. Lends a tart flavour to dishes throughout the Middle-East, Asia, and parts of Latin America. Many recipes which now contain tomatoes originally used tamarind as their sour ingredient. The compressed blocks keep for a long, long time. Tarragon: The "little dragon" is one of the best-loved herbs of French and Mediterranean cooking. The flavour is licorice-y and penetrating. Used in most French herb mixtures; excellent in vinaigrettes and sauces especially. Pairs well with basil, mint, parsley, chervil, and most other herbs. Use sparingly. Thyme: Again, an indispensible herb for most French and Mediterranean cooking, though sadly underutilized in North America. Buy fresh if you can, whole dried leaves otherwise. Thyme will thrive in a pot year-round, if you wish to grow your own. Use in soups, stocks, sauces, stews, and vinaigrettes. Complements, lemon, garlic, and basil; has an affinity for sweet peppers, potatoes, rice, tomatoes, cucumbers, eggplant, mushrooms, most of the cabbage family, and most beans. Turmeric: Widely used in Indian cooking especially. Gives a strong yellow colour and a spicy character to foods; turmeric and cumin are the fundamental ingredients of most curry powders. Be aware that it stains dreadfully, you may want to wear yellow when cooking with it. Turmeric, like ginger, is widely used in legume dishes because it ameliorates the flatulence-inducing aftereffects. Combine with ginger, cumin, coriander, mustard seeds, fenugreek, chiles, and similar spices. White Pepper: The same berries as black pepper, but with the husks removed. Milder in flavour, and often used in pale foods where the flecks of black pepper would be undesirable. Vanilla: One of the most complex flavours occurring in nature, real vanilla is mind-bogglingly more flavourful than the cheapie supermarket extracts. I highly recommend having a couple of fresh beans in the house for special desserts, and a good-quality natural extract for baking with. Simmer whole beans in your liquid ingredient (soy milk? coconut milk?) for at least twenty-thirty minutes to get the best flavour. ======================================================================= Classic Spice Blends/Rubs/Marinades ======================================================================= Adobo (Phillipine): Marinade of vinegar and soy sauce with garlic and black pepper. Typically used for pork or chicken, but can be used with vegetables. Cook down the marinade and serve as a sauce with the dish, usually over rice. Adobo (Mexican): Paste or sauce made from ground chiles, herbs, and vinegar. Recipes abound on the internet. Alino Criollo: Venezuelan "Creole Spice Blend" consisting of garlic salt, cumin, ground annato seeds, black pepper, oregano, and sweet paprika. Ata: Nigerian chile sauce made of onions, garlic, tomatoes, chiles, thyme, and Madras-style curry powder. Baharat: An Arabic spice mixture, usually containing (but not limited to) peppercorns, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and paprika. Berbere: Ethiopian spice mix, generally containing garlic, red pepper, cardamom, coriander, and fenugreek. Used in soups and stews. Bharaat: Spice mix containing allspice, cinnamon, nutmeg and cloves. Used in rice dishes (usually sweet) in the Middle East. Bisbas: Yemenite spice mixture consisting of tomatoes, salt, olive oil, and a variety of hot chiles. Similar to harissa, shatta, zhug. Bouquet Garni: A bundle of aromatics tied up in a cheesecloth bag, used in soups/stocks/sauces. A general-purpose bouquet garni will consist of black peppercorns, parsley stems, thyme, and a bay leaf or two. Various other spices and herbs may be added as directed in a given recipe. Bzaar: North African spice mixture of cinnamon, red pepper, cloves, turmeric, ginger, black pepper, and cumin. Chaat Masala: Spice mix used primarily in salads and snack foods; frequently containing asafoetida, mint, ginger, ajwain, cayenne, "black salt," amchoor, cumin, and dried pomegranate seeds. Chai (tea) Masala: There is no one standard mixture for this, and its roots do not go deep even in India (spiced tea really only caught on there in the 1950s). Various combinations of ginger, cinnamon, cloves, cardamoms, and peppercorns will generally give a pleasant result. I find a small amount of star anise has a pleasantly mellowing effect on the overall mixture. If you can, get some jaggery/gur (Indian palm sugar) to sweeten with, as it has a unique flavour of its own. Chili Powder: There are many different preparations, and recipes abound on the internet. A standard mixture would include oregano (preferably the Mexican variety), cumin, garlic, and at least two or three kinds of dried chile peppers. Curry Powder/Paste: There are many curry powders on the market, most of them unfortunately reflecting American/European tastes rather than Indian. Typical ingredients would include black pepper, cinnamon, cloves, coriander, cumin, ginger, mace, turmeric, cardamom, tamarind, fennel seed, fenugreek, chile peppers, etc. Pastes are made by adding vegetable oil to curry powders; the oil maintains fresher flavour. There are many recipes on the internet. See also Garam Masala. Epices Fines: A blend of spices and herbs, typically containing some combination of white peper, allspice, mace, nutmeg, rosemary, sage, bay leaves, cloves, cinnamon, and/or marjoram. Fines Herbes: A standard combination in French cookery. Mince chervil, parsley, thyme, and tarragon finely and add to dishes at the last minute. Five Spice Powder: A standard flavour in regional Chinese cooking. Lots of variations; but cloves, fennel seeds, star anise, cinnamon, and Szechuan peppercorns are a common combination. Garam Masala: The original of the various "curry powders." There are an infinite number of variations to be found in each of India's regions. Some regional variations: Punjabi versions might include cumin, coriander, cinnamon, cloves, nutmeg or mace, peppercorns, star anise, and bay leaves. A simpler Rajasthani masala might only include chiles, cumin, coriander,cardamoms, and ajwain seeds. Southern (Tamil Nadu, Kerala) versions might include mustard seeds, chiles, coriander, tamarind, asafoetida, and cardamoms; these are frequently simmered in oil, water, or coconut milk before use. Gremolada: Chopped parsley, finely-minced garlic, and lemon zest. Traditionally used as a topping for osso buco, but suitable for any similarly rich braised meal. Harissa: Fiery-hot North African condiment/spice paste. Usually contains (but is not limited to) oil, garlic, chiles, cumin, coriander, and caraway seeds. Herbes de Provence: Any combination of basil, thyme, sage, rosemary, summer savoury, marjoram, fennel seeds, and/or lavendar. Jerk spices: There are many variations on the theme, but the three essential ingredients are allspice, Scotch Bonnet (habenero) peppers, and thyme. Other ingredients may include cinnamon, cloves, black pepper, ginger, garlic, green onions, and even liquid ingredients like soy sauce, rum, and citrus juices. Dry rubs are more authentic than wet marinades. Kashmiri Masala: Typically includes cardamom, cumin, peppercorns, cloves, cinnamon, nutmeg, and mace; used in savoury dishes, although to Western tastes these spices are more usually associated with baked goods. Kebsa: A spice mixture of North Africa and the Mid-East. Generally contains cardamom, cinnamon, cumin, black peppercorns, and dried chile peppers. Kochujang: A Korean condiment and rub. Process glutinous rice to a paste with soy paste and ground chile peppers, use *cautiously* in stews, with vegetables, and as a component in dipping sauces. Muliga Puri: Ground fenugreek seed and toasted dried red peppers. Used dry as a dip for breads. Onion brulee: An onion cut in half and then charred on a hot cooking surface (ie, a dry skillet). Used to give flavour and colour to stocks and sauces, very useful in vegetarian cooking. Onion pique: Make a slit in an onion half. Place a bay leaf in the slit. Stud the onion with one or more cloves, to taste. Use in soups, stews, and sauces. Persillade: A paste of bread crumbs, salt, garlic, and parsley. Normally used as a crust on meat (especially lamb), but I include it since could readily be used to coat vegetables. Pastrami spices: Generally include salt, garlic, peppercorns, hot peppers, cinnamon, loves, and coriander. Again, typically used with meat, but I expect that it would prove a pleasant seasoning for (to pick an easy example) smoked tofu, and similar preparations. Pebre: Chilean hot sauce made from olive oil, vinegar, aji chiles, garlic, onion, cilantro, and oregano. Phanch Phoron: The Bengali "five spice powder." Contains equal amounts of cumin, fennel, fenugreek, nigella, and black mustard seeds; all ground together. Picada: A paste of garlic, parsley, and saffron with ground pine nuts or almonds. Used in Spanish cuisine. Pizza seasoning: Basil, oregano, garlic, salt, pepper. Pumpkin Pie spices: Ginger, mace (or nutmeg), cinnamon, allspice, cloves. Quatre epice: Literally "four spices," a French spice mix used in much the same way as Chinese Five Spice powder. Grind together any combination of cloves, mace, nutmeg, ginger, cinnamon, black pepper, or white pepper (most cooks have their own version). Ras al-Hanout: Literally, "the grocer's head," metaphorically "the best in the shop." Individual mixtures are reputed to contain up to a hundred aromatics, but generally a dozen or so is more common. Will generally contain cinnamon, nuteg, dried rosebuds, binger, cloves, cubebs, and various peppers. Used in North African, especially Moroccan, cooking. Sabzi: Okay, I'm kind of making this one up. Sort of. In Persian cuisine, large quantities of herbs (sabzi) are used, more so than spices. Bundles or bouquets of fresh herbs are placed on the tablecloth to be nibbled throughout the meal, or used to garnish individual dishes. Some of the best-known dishes in the Persian repertoire (Sabzi Kuku, Sabzi Polou) use large bundles of mixed herbs (those two are, respectively, a baked omelet and a rice dish). Typically these would include parsley, cilantro, chives, mint, spinach, and/or whatever else happens to be fresh and available. Sambhar Masala: Sambhar is a classic South Indian dish, typical Sambhar masala might include cumin, coriander, curry leaves, asafoetida, fenugreek, turmeric, mustard seeds, chiles, and peppercorns. This masala, like many others, may also contain a small quantity of toasted and ground lentils or split peas. Seven Spice Powder: Blend including anise, black pepper, sesame seeds, flax seeds, rapeseeds (canola), poppy seeds, nori, and dried orange or tangerine peel; used in Japanese cooking. Shatta: A Mid-Eastern spice mix, similar to bisbas and harissa. Generally contains hot chiles, cumin, coriander, olive oil, and tomatoes. Tandoori Masala: As the name suggests, a rub for foods which will be roasted in the tandoor oven. Might contain garlic, ginger, cloves, nutmeg, mace, cumin, coriander, fenugreek, cinnamon, cardamom, peppercorns, and...usually...a little bit of red food colouring. Personally, I'd leave that out. Tunisian Five-Spice Powder: A combination of cinnamon, cloves, grains of paradise, nutmeg, and black pepper. Turtle Herbs (AKA Herbes a tortue): Blend of basil, chervil, fennel, marjoram, and savoury; individual blends will vary widely. Zaatar: Middle Eastern seasoning mix consisting of dried thyme, dried marjoram (or oregano), sumac, and toasted sesame seeds. Used dry or mixed with oil, most frequently as a dip for bread. Zhug: A fiery condiment popular in Yemen and Israel. Contains sweet and hot peppers, lemon juice, garlic, cardamoms, coriander, and cilantro. ======================================================================= Resources ======================================================================= =To begin with, a few pertinent books. There are many more, of course, which you may find useful. Several recent celebrity-chef cookbooks include excellent vegetable dishes (Thomas Keller, Charlie Trotter et al) for days when you feel like trying something a little finer and/or more ambitious. Ethnic Cuisine by Elisabeth Rozin Analyses thirty international cuisines by the combinations of herbs, spices, and savoury ingredients they use; reducing each to specific, easily-replicated "flavour profiles." The closest thing I know of to a cookbook geared around specific mixtures of seasonings. Amazon link: http://www.amazon.com/exec/obidos/tg/detail/-/0140469311/102-1630151-5980113?v=glance Lord Krishna's Cuisine by Yamuna Devi Indian cuisine undoubtedly offers the greatest range of vegetarian cooking in the world. Yamuna Devi was a first-generation convert to Hare Krishna back in the day, and spent years travelling with the sect's founder as his personal chef. It is as good a single-volume compendium of Indian vegetable cookery as I know. Amazon link: http://www.amazon.com/exec/obidos/tg/detail/-/0525245642/qid=1116875086/sr=8-1/ref=pd_csp_1/102-1630151-5980113?v=glance&s=books&n=507846 A New Book of Middle Eastern Food by Claudia Roden Middle-Eastern cooking also has a great tradition of vegetable cookery, and this book is the gold standard for that cuisine. I own a copy, and highly recommend it. Amazon link: http://www.amazon.com/exec/obidos/tg/detail/-/0375405062/qid=1116875235/sr=8-1/ref=pd_csp_1/102-1630151-5980113?v=glance&s=books&n=507846 Rodale's Illustrated Encyclopedia of Herbs ed. Claire Kowalchik, William H Hylton The Rodale family began publishing Organic Gardening magazine in the 1920's, and have been ahead of the curve ever since. This is as good a general-purpose guide to herbs and their uses (culinary and otherwise) as I have seen. I own an older edition, and plan to get the newer one within the current year. Amazon link: http://www.amazon.com/exec/obidos/tg/detail/-/087596964X/qid=1116875343/sr=8-1/ref=sr_8_xs_ap_i1_xgl14/102-1630151-5980113?v=glance&s=books&n=507846 Webster's New World Dictionary of the Culinary Arts by Steven Labensky, Gaye Ingram, and Sarah Labensky If you like to have hardcopy, this book is a good single-source quick reference to all things cooking-related including herbs and seasonings. Amazon link: http://www.amazon.com/exec/obidos/tg/detail/-/0130966223/qid=1116875598/sr=8-1/ref=sr_8_xs_ap_i1_xgl14/102-1630151-5980113?v=glance&s=books&n=507846 Foodlover's Atlas of the World by Martha Rose Shulman A cursory but interesting review of the world's major cuisines by region, with significant attention paid to ingredients and culture. Personally, had this not been one of my cooking-school textbooks, I would probably choose to get it from the library rather than owning it. Amazon link: http://www.amazon.com/exec/obidos/tg/detail/-/1552975711/qid=1116875755/sr=8-1/ref=pd_csp_1/102-1630151-5980113?v=glance&s=books&n=507846 There are many other books related to spices, and their historic trade routes, which I find fascinating reading. Since the history and sociology of it all is outside the scope of this question, I have not listed those that I've read and enjoyed. Some time in your local library would undoubtedly lead you to the same titles I've read. =Online Resources The best food-related forum I've found online is the grandly-named "eGullet Society for Culinary Arts and Letters", found at http://www.egullet.org There are forums (fora?) related to all the world's major cuisines and regions, and almost all of them are lively and active. There is not, as yet, a specifically vegetarian/vegan forum on this site, but I have seen many threads on related topics during the year and a half that I've been on the site. Basic membership is free, but paid memberships offer additional perks. The site primarily consists of "average foodies" from around the world, though it is liberally provided with well-known names (Tony Bourdain), leading chefs (Grant Achatz, Michael Laiskonis), food journalists (David Leite, Russ Parsons), and cookbook authors (Paula Wolfert, Suvir Saran). The attitude (barring the odd quickly-moderated flame war when tempers run high) is uniformly helpful, and newbies are welcomed. One of my first posts was a question about an obscure Middle-Eastern ingredient, and I was thrilled to receive a private message in response from multi-award-winning author I admired. Another site I recommend to all vegetarians (and especially vegans) of my acquaintance is called "Beyond Vegetarianism." Don't jump to the wrong conclusion, the site is founded and operated by a longtime vegetarian/sometime vegan. His contention was that the various dogmas and misinformation rife within the vegetarian community constituted a disservice to the community, and to those who were or wished to become vegetarians. Hence, his site is geared to providing accurate and scientifically-valid information about vegetarianism, while debunking the various forms of quackery which have sprung up around the vegetarian community. There is excellent information here about meeting one's nutritional needs (short- and long-term) on a vegan diet. In short, while some parts of the site may conflict with what you've been told, it is well-researched and iconoclastic, and in general an excellent resource. The URL is http://www.beyondveg.com/ There may be excellent vegetarian sites out there aside from this one, but I do not have any personal knowledge of them and would be making a blind recommendation (which I am reluctant to do). I would suggest going the word-of-mouth route, asking longer-term vegans and vegetarians for their recommendations. For recipes and cooking ideas in general, I highly recommend the "Cooking with Google" applet created by Tara Calishain, author of the "Research Buzz" newsletter and various search-related publications. It is self-explanatory to use, restricts its results to a handful of good recipe sites, and is a great all-around timesaver. The link is http://www.researchbuzz.org/cookin_with_google.shtml ======================================================================= Search strategy ======================================================================= In compiling this answer I made limited use of Google, leaning heavily on hardcopy resources. The two I used most were the Rodale herbal and the Dictionary of Culinary Arts listed above. Personal experience, and threads I'd read on eGullet, also were also factors. I primarily went to Google for details on various spice mixes, searching on them by name. ======================================================================= Afterthoughts ======================================================================= As regards your list of items you're thinking about adding to your pantry...my list of spices and herbs, above, contains pretty much any of those items that I would find culinarily useful. Obviously, things like shiitake mushrooms are tasty, too, but I don't consider them in the light of a spice or herb. As for premade spice mixes, those are your call. I generally make my own, especially for simple ones like pizza seasoning or pumpkin pie mix. Agar-agar and Irish Moss are both useful thickeners for vegans. Agar-agar is a vegetable-based gelatin product, which does not melt as easily as regular meat-based gelatin once it has set. Innovative chefs such as Ferran Adria, in Spain, have taken advantage of that to make hot gels. Irish Moss, as I'd said above, makes acceptable custards and puddings without the use of eggs; and without the stodginess of the various vegetable starches. Flax seed is neither a flavouring nor a herb, and is not on your list. It can replace eggs, though, for some vegan baking, and may therefore be of use to you. The other items on your list are primarily medicinal in nature and purpose. Since many of them have known toxicities and/or are contraindicated with various medications, I would strongly suggest you resort to a reputable herbal (such as the Rodale) before self-medicating with any of them, no matter how much your friends swear by them. In fact, I strongly urge you to cross-check any herbal medication with a reputable source before using it. A good choice would be ToxNet or PubMed. Having said that, I will personally vouch for echinacea, which has a solid century of clinical trials to back its efficacy. As for hard-to-find spices and mixtures, there are two online suppliers recommended more often than the rest by my online acquaintances. The Spice House has an outstanding selection, and their own "house blends" are above-average. The proprietors are very hands-on and will personally respond to email inquiries. The link is http://www.thespicehouse.com/info/home.php Kalustyan's is a great source for Indian and Middle-Eastern ingredients in particular. They offer a great selection of chutneys, masalas, teas, medicinal herbs, and more. The link to their site is http://www.kalustyans.com/ There are many other single-product sites out there such as www.saffron.com and www.vanilla.com, which range widely in quality (those two are pretty good, and affordable). Ask around before you order, some are reputable and some are not. ======================================================================= I trust that this will provide you with the information you need to cook fearlessly. North Americans in general tend to stick with a relatively small handful of favourite foods and flavour combinations, which is a real shame given the wealth of interesting flavours out there. In time, with diligent attention to the question of what you like and why, you will undoubtedly be able to cut yourself free from the chains of by-the-recipe cooking and fly on your own wings. Thank you for an interesting weekend's work! Good luck, and happy cooking. -Chromedome PS: feel free to ask for additional detail if I've left out anything you REALLY wanted to know about.