Grand Tasting of Spice Blends

Traveling the World to discover the 15 Spice Blends that have made History, reinterpreted by Bembo.

Average weight per jar: 10 g

MADRAS CURRY:
This Curry is so famous that it has become synonymous with the word Curry worldwide.
Madras is the ancient name for the city of Chennai, in southeastern India.
It is a strong Curry that, depending on the amount of chili pepper, can be more or less spicy.
The predominant flavor is that of turmeric: dry and enveloping.
Then follow the spicy and particular 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, Chili Pepper.

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

Origin: Spain
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 origin is uncertain, but it is believed to have been influenced by Spanish, Portuguese and African cuisine. This blend of garlic, chili pepper, salt and other spices must be marinated in olive oil with the addition of vinegar, to give the sauce an acidic touch and a more balanced flavor. Ideal for flavoring rich and fatty meats: ribs, pork belly and shoulder, duck breast or chicken or general grilling meats.

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

ZA'ATAR:
Za'atar is a very popular spice mix in the area of the former Ottoman Empire (Lebanon, Egypt, Turkey, Syria, Israel, and Jordan).
In Israel it is very popular, as well as in Palestine where they consider it a typical ingredient of their cuisine.
In Lebanon, children are raised on bread and za'atar as it is believed to strengthen the body and mind.
Very versatile, Za'atar is simply mixed with oil for dipping bread, bagels, pita, or manakish, a kind of pizza widespread throughout the Middle East; in Palestine it is served with chickpeas and olives and is eaten, in addition to breakfast, also as a mid-morning snack, served with hummus; it is added to labneh, 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 is very pleasant to use it as a dry marinade for chicken or lamb and it is also tasty on tomatoes and mozzarella or on eggs.

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

HARISSA:
Harissa is a spicy sauce originating from North Africa, commonly associated with Tunisian and Moroccan cuisine. It is mainly prepared with dried red chili peppers, garlic, coriander, cumin marinated in olive oil, but there may be variations in the recipe depending on the region. Ideal for grilled meats, fish, and vegetables. It is particularly appreciated for its intense and spicy flavor and its ability to give a pungent taste to any dish.

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

CHIMICHURRI:
This blend of herbs and spices originated in Argentina and has spread throughout South America and Northern Europe.
The flavor and aroma of onion and garlic stimulate its pairing with grilled meat and fish.
It lends itself to creating marinades with extra virgin olive oil, by spreading it on the meat and letting it rest for at least an hour.
The result will be surprising.

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

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

Origin: Italy
Ingredients: Chili powder, Black Pepper, Cinnamon, Coriander, Ginger, Fenugreek, Caraway, Cardamom, Allspice, Cloves.

RAS EL HANOUT:
It is a spice blend with warm and "sweet" rather than spicy aromas, such as cinnamon, cloves, and nutmeg.
As it can be considered a seasoning, it is easy to use for marinating meats, perhaps mixed with a fat, or transformed into a spreadable cream not only for meats, fish, or vegetables, but also for stews and tagines.
To prepare a spreadable cream, add a teaspoon of Ras el Hanout to softened butter, sour cream, or Greek yogurt; if, on the other hand, you want an emulsion to make your crudités special, mix it with extra virgin olive oil.

Origin: Spain
Ingredients: Turmeric, Salt, Fenugreek, Fennel, Garlic, Anise, Coriander, Cumin, Hot Paprika, Cinnamon, Black Pepper.

MYKONOS:
The Mykonos herb blend was invented in the 1960s.
It seems that one of the chefs on Aristotle Onassis' yacht, on the occasion of Jacqueline Kennedy's first visit, who would later become the Greek shipowner's wife, 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 encompasses all the scents of the Mediterranean in an aromatic bouquet.
It is a blend particularly suitable for flavoring fish and white meats, eggs, and sauces, and dishes based on steamed vegetables and legumes.
Also excellent for marinating meats to be grilled.

Origin: Italy
Ingredients: Rosemary, Basil, Thyme, Bay Leaf, Mint, Marjoram, Oregano, Fennel.

PAIN D’ÉPICES:
Pain d'Épices is a spice blend created to flavor desserts, biscuits, bread, panna cotta, puddings, and more.
It originated in 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.
Greeks and Romans used to make sweet breads flavored with honey, but the oldest ancestor of Pain d'Épices as we know it today can be found in a honey bread flavored with herbs and used as rations by the Chinese army around 1100 AD.

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

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

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

CAJUN:
Cajun cuisine is a typical American cuisine born with French immigrants from Acadia, Canada, who were forcibly moved by the British to Acadiana, a colonial region of present-day Louisiana and parts 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: Italy
Ingredients: Cane sugar, Smoked paprika, Fine salt, Black pepper, Cumin, Garlic, Onion, MUSTARD.

PANCH PHORON:
The spice blend known as "Panch Phoron" is a traditional combination of five whole spices used in Indian subcontinent cuisine, particularly in the Bengal and East Indian regions. "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 usually used in Bengali cuisine to prepare soups, stews, stir-fried vegetables, vegetable curries, fish, and meat. It is often added at the beginning of preparation, when oil or butter is heated, so that the spices release their aromas and flavors into 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: Italy
Ingredients: Cumin, Nigella, MUSTARD, Fenugreek, Fennel. May contain traces of Sesame, Celery.

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

Origin: Spain
Ingredients: Coriander, Pepper, Cinnamon, Bay Leaf, Salt. May contain traces of Sesame, Celery, Mustard.

TANDOORI MASALA:
The Tandoori Masala spice blend is an essential element of Indian cuisine, particularly associated with dishes prepared in the tandoor, a traditional clay 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 an intense, aromatic, and slightly spicy taste.

Origin: Spain
Ingredients: Paprika, Turmeric, Cumin, Fenugreek, Ginger, Black Pepper, Salt, Cayenne Pepper. May contain traces of Sesame, Celery, Mustard.