Grand Tasting of Spice Blends

Traveling the world to discover the 15 spice blends that have made history, revisited by Bembo.

Average weight per jar : 10 g

MADRAS CURRY:
This curry is so famous that it has become synonymous with the word curry itself in the world.
Madras is the ancient name of the city of Chennai, in southeastern India.
It is a strong curry that, depending on the quantity of chilli pepper, can be more or less spicy.
The prevailing flavour is that of turmeric: dry and enveloping.
This is followed by the distinctive spicy notes of mustard and pepper, enhanced by the light smokiness of paprika.
Cardamom, with its floral aroma, completes the blend.

Origin : India
Ingredients : Coriander, Turmeric, Fennel, Salt, Cumin, Garlic, Fenugreek, Bay Leaf, Cloves, MUSTARD, Pepper, Smoked Paprika, Cardamom.

TAJINE :
Tajine cuisine is a traditional North African cuisine, named after the conical earthenware vessel in which food is cooked. Tajine, in addition to being a cooking vessel, is also the name of the dish prepared within it. Tajine dishes are characterized by a mixture of ingredients, including meat, chicken, fish, or vegetables, flavored with a combination of spices and herbs, such as ginger, cumin, cinnamon, coriander, and turmeric. Meat-based dishes often include lamb, pork, or beef, while fish-based dishes are prepared with squid, shrimp, cuttlefish, or bluefish.

Origin : Tunisia
Ingredients : Salt, Garlic, Onion, Turmeric, Coriander, Ginger, Cinnamon, Black Pepper, Cumin. May contain traces of Gluten, Celery, Mustard, Sesame.

MOJO PICON :
Mojo Picon is an important part of the culinary culture of the Canary Islands and has become an iconic dish of the region. Its origins are uncertain, but it is believed to have been influenced by Spanish, Portuguese, and African cuisine. This mixture of garlic, chili pepper, salt, and other spices must be marinated in olive oil with the addition of vinegar, giving the sauce a touch of acidity and a more balanced flavor. Ideal for flavoring flavorful and fatty meats: ribs, pork belly and shoulder, duck breast, or on chicken or any other meat intended for the grill.

Origin : Spain
Ingredients : Salt, Cayenne Pepper, Coriander, Cumin, Paprika. May contain traces of Gluten, Sesame, Mustard, Celery.

ZA'ATAR :
Za'atar is a spice mix very popular in the area of ​​the former Ottoman Empire (Lebanon, Egypt, Turkey, Syria, Israel and Jordan).
It is very fashionable in Israel, as well as in Palestine where it is considered a typical ingredient in their cuisine.
In Lebanon, children are raised on bread and za'atar because it is believed to strengthen the body and mind.
Highly versatile, za'atar is used simply mixed with oil to dip bread, bagels, pitta, or manakish, a type of pizza popular throughout the Middle East. In Palestine, it is served with chickpeas and olives and is eaten not only for breakfast but also as a mid-morning snack, served with hummus. It is added to labne, a yogurt that has the consistency of cheese; it is also used to flavor meats and vegetables.
You can use it to season an onion pizza or to flavor stewed potatoes; it's very pleasant as a dry marinade for chicken or lamb and is also delicious on tomatoes and mozzarella or on eggs.

Origin : Lebanon
Ingredients : Sesame, Sumac, Thyme, Marjoram, Coriander, Dill, Salt.

HARISSA :
Harissa is a spicy sauce originating from North Africa, commonly associated with Tunisian and Moroccan cuisine. It's primarily made with dried red chili peppers, garlic, coriander, and cumin marinated in olive oil, but the recipe may vary depending on the region. Ideal for grilled meats, fish, and vegetables, it's particularly prized for its intense, spicy flavor and its ability to add a spicy kick to any dish.

Origin : Morocco
Ingredients : Paprika Flakes, Garlic, Cayenne Pepper, Coriander, Paprika, Salt, Cumin, Onion.

CHIMICHURRI:
This blend of herbs and spices originated in Argentina and spread throughout South America and Northern Europe.
The flavor and aroma of onion and garlic make it a perfect match for grilled meat and fish.
It lends itself to the composition of marinades with extra virgin olive oil, sprinkling the meat and leaving it to rest for at least an hour.
The result will be surprising.

Origin : Argentina
Ingredients : Garlic, Onion, Sweet Paprika, Oregano, Salt, Parsley, Pepper.

BERBERÉ :
Berberé is the name of a mix of African spices, used in Eritrea and Ethiopia to prepare the famous national dish, zighinì stew.
The blend includes spices with countless properties: cardamom, chili pepper, ginger, cloves, coriander, allspice, common rue, ajowan, and sometimes even long pepper and fenugreek.
There are essentially two types of Berberé: fenugreek and cardamom.
Berberé can be used to spice up countless foods and dishes and to increase the use of spices in cooking, also helping to eliminate salt and fat.

Origin : Eritrea, Ethiopia
Ingredients : Nutmeg, Coriander, Cardamom, Allspice, Black Pepper, Kummel, Cayenne Pepper, Ginger, Cloves, Salt, Fenugreek.

RAS EL HANOUT:
It is a blend of spices with warm and “sweet” aromas and not spicy ones, such as cinnamon, cloves, nutmeg.
Since it can be considered a condiment, it is easy to use to marinate meats, perhaps mixed with a fat, or transformed into a cream to spread not only on meat, fish or vegetables, but also on stews and tagines.
To make a spread, add a teaspoon of Ras el Hanout to softened butter, sour cream, or Greek yogurt; if you'd like an emulsion to make your dip extra special, mix it with extra virgin olive oil.

Origin : Morocco
Ingredients : Turmeric, Coriander, Allspice, Cinnamon, Chili Pepper, Black Pepper, Cardamom, Ginger, Cumin, Fennel, Nutmeg, Star Anise, Orange Peel, Fenugreek, Bay Leaf.

MYKONOS :
The Mykonos herbal blend was invented in the 1960s.
It seems that one of the chefs on Aristotle Onassis' yacht, on the occasion of the first visit of Jacqueline Kennedy, who would later become the wife of the Greek shipowner, prepared this melange to season a salad of carrots, cucumbers and tomatoes that Jacqueline was fond of.
The guests were so enthusiastic that the recipe soon went around the world.
This blend contains all the scents of the Mediterranean in an aromatic bouquet.
It is a blend particularly suitable for flavouring fish and white meat, eggs and sauces and dishes based on steamed vegetables and legumes.
Also excellent for marinating meats to be grilled.

Origin : Greece
Ingredients : Thyme, Rosemary, Basil, Fennel, Sage, Marjoram, Mint, Oregano.

PAIN D'ÉPICES:
Pain d'Épices is a blend of spices created to flavor desserts, biscuits, bread, panna cotta, puddings and more.
She originates from the town of Colmar, the capital of Alsace, also known as the capital of Alsatian wine production.
The origins of this sweet blend are lost in the mists of time.
The Greeks and Romans used to make sweet breads flavoured with honey, but the oldest ancestor of Pain d'Epices as we know it today can be found in a honey bread flavoured with herbs and used as food by the Chinese army around 1100 AD.

Origin : France
Ingredients : Cinnamon, Anise, Cardamom, Coriander, Mace, Allspice, Ginger, Black Pepper, Cloves.

SHAWARMA:
The Shawarma spice blend is used to marinate the meat before cooking. This combination of spices gives the meat its characteristic aromatic and spicy flavor. The marinade allows the spices to penetrate the meat, imparting a delicious flavor and helping to make the meat more tender and succulent. Once the meat has been marinated in the spice blend, it is cooked on a slowly rotating vertical spit. During cooking, the spices mix with the meat's juices, creating a rich and savory flavor. The outer surface of the meat crusts over, forming a crispy, golden crust, while the inside remains soft and juicy.

Origin : Lebanon
Ingredients : Onion, Garlic, Oregano, Cinnamon, Chili Pepper, Cardamom, Cloves, Nutmeg, Smoked Paprika, Black Pepper, Pink Pepper.

CAJUN :
Cajun cuisine is a typical American cuisine that originated with French immigrants from Canadian Acadia and was forcibly moved by the English to Acadiana, a colonial region of present-day Louisiana and part of eastern Texas.
Cajun foods are characterized by simple preparation and the use of rustic ingredients.
This spicy spice blend is very popular in the United States and is suitable for all red meat and game dishes.

Origin : Louisiana
Ingredients : Thyme, Onion, Garlic, Sweet Paprika, Black Pepper, White Pepper, Salt, Chili Pepper, Oregano, Nutmeg, Cumin.

PANCH PHORON :
The spice blend known as "Panch Phoron" is a traditional combination of five whole spices used in the cuisine of the Indian subcontinent, particularly in the regions of Bengal and East India. "Panch" means "five" and "phoron" means "to temper" or "to fry" in Bengali. This spice blend is often used to temper or season various dishes. It is commonly used in Bengali cuisine to prepare soups, stews, stir-fries, vegetable curries, fish, and meat. It is often added at the beginning of the preparation, when the oil or butter is heated, so that the spices release their aromas and flavors in the hot oil. The combination of these five spices gives a unique and distinctive flavor to dishes, helping to create a balance of sweet, bitter, and spicy flavors.

Origin : Bengal
Ingredients : Cumin, Black Pepper, Mustard, Fenugreek, Fennel. May contain traces of Sesame and Celery.

GARAM MASALA :
Garam Masala spice blend is an important component of Indian cuisine and is used to enrich dishes with a rich, complex flavor. The word "garam" means "hot" in Hindi, but it doesn't refer to spiciness, but rather to the warming effect of spices in Ayurvedic medicine. It is used in many Indian dishes, such as curries, stews, meat dishes, soups, and even some desserts. It is often added at the end of cooking to preserve the spices' intense aromas. Garam Masala blend gives dishes a warm, spicy, and aromatic flavor, making Indian dishes so distinctive and delicious.

Origin : India
Ingredients : Fenugreek, Cinnamon, Fennel, Black Pepper, Cardamom, Coriander. May contain traces of Sesame, Celery, and Mustard.

TANDOORI MASALA :
Tandoori Masala spice blend is an essential element of Indian cuisine, particularly associated with dishes prepared in the tandoor, a traditional charcoal oven. The spices that make up this recipe are generally lightly toasted to enhance their aromas before being ground together to create the Tandoori Masala blend. The combination of these spices gives the blend a rich, aromatic, and slightly spicy flavor.

Origin : India
Ingredients : Paprika, Black Pepper, Coriander, Cumin, Garlic, Cucumber, Cinnamon, Cloves, Nutmeg. May contain traces of Sesame, Celery, and Mustard.