The World in 16 Spice Blends

Sixteen spice blends inspired by the world's most fascinating culinary traditions. A journey through cultures, aromas, and flavors, to discover authentic recipes and bring the taste of great international cuisines to your table. In this guide, you will find the history of each blend, its traditional use, practical tips, and a selected recipe to best enhance its characteristics.

No. 1 - CAESAR SALAD - Mexico
Ingredients: Garlic, onion, MUSTARD, parsley, black pepper, lemon zest, chives.
How to use: Mix 2 teaspoons of the blend with 4 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice. For a creamier dressing, add 2 tablespoons of Greek yogurt or mayonnaise. Dress the salad just before serving.

No. 2 - VINAIGRETTE - France
Ingredients: Shallots, MUSTARD, chives, parsley, tarragon, black pepper, lemon zest, garlic.
How to use: To prepare the dressing for 4 people, mix 2 teaspoons of Vinaigrette with 4 tablespoons of extra virgin olive oil and 2 tablespoons of white wine vinegar or lemon juice. Emulsify thoroughly until a homogeneous sauce is obtained and dress the salad just before serving.

No. 3 - TZATZIKI - Greece
Ingredients: Garlic, dill, mint, parsley, black pepper, salt, lemon zest.
How to use: To prepare Tzatziki for 4 people, mix 2 teaspoons of Tzatziki with 250 g of Greek yogurt, add half a grated and well-squeezed cucumber, 1 tablespoon of extra virgin olive oil, and, if desired, a few drops of lemon juice. Mix thoroughly and let it rest in the refrigerator for at least 30 minutes before serving.

No. 4 - HERBES DE PROVENCE - France
Ingredients: Thyme, rosemary, basil, bay leaf, fennel, marjoram, mint, oregano, lavender. 
How to use: For 4 people, add 2 teaspoons of Herbes de Provence during preparation or sprinkle them directly on food before cooking, along with extra virgin olive oil. They are also ideal for flavoring sauces and vinaigrettes.

No. 5 - CHIMICHURRI - Argentina
Ingredients: Garlic, onion, sweet paprika, oregano, salt, parsley, pepper.
How to use: To prepare the dressing for 4 people, mix 2 tablespoons of Chimichurri with 4 tablespoons of extra virgin olive oil, 2 tablespoons of white wine vinegar, and 2 tablespoons of warm water. Let it rest for at least 15 minutes before use.

No. 6 - CAJUN - United States
Ingredients: Cane sugar, smoked paprika, salt, black pepper, cumin, garlic, onion, MUSTARD.
How to use: For 4 people, spread 2 tablespoons of Cajun on the meat and massage thoroughly. Let it rest for at least 30 minutes before cooking. For a more intense marinade, add 2 tablespoons of extra virgin olive oil and let it marinate for a few hours.

No. 7 - BERBERE - Ethiopia
Ingredients: Chili pepper, black pepper, cinnamon, coriander, ginger, fenugreek, caraway, cardamom, allspice, cloves.
How to use: For 4 people, use 2 tablespoons of Berbere during the preparation of stews, braises, or slow-cooked meats. For grilled meats or roasts, mix the blend with 2 tablespoons of extra virgin olive oil and spread it evenly before cooking.

No. 8 - SHAWARMA - Turkey
Ingredients: Onion, garlic, oregano, cinnamon, chili pepper, cardamom, cloves, nutmeg, smoked paprika, black pepper, pink pepper.
How to use: For 4 people, spread 2 tablespoons of Shawarma on 800 g of meat, add 3 tablespoons of extra virgin olive oil and mix thoroughly. Marinate for at least 2 hours, preferably overnight, before cooking in a pan, oven, or grill.

No. 9 - TERIYAKI - Japan
Ingredients: Cane sugar, garlic, onion, ginger, SESAME, orange zest, black pepper, Szechuan pepper, nori seaweed.
How to use: For 4 people, mix 2 teaspoons of Teriyaki with 4 tablespoons of soy sauce, 2 tablespoons of water and 2 tablespoons of seed oil or extra virgin olive oil. Marinate meat or fish for at least 30 minutes before cooking. During cooking, brush several times with the marinade to obtain the typical glaze.

No. 10 - AMOK - Cambodia
Ingredients: Lemongrass, galangal, turmeric, garlic, onion, coriander, ginger, lime zest, white pepper, chili pepper.
How to use: For 4 people, mix 2 teaspoons of Amok with 400 ml of coconut milk and 1 tablespoon of seed oil. Add the diced fish and cook over low heat for about 15-20 minutes, stirring gently.

No. 11 - CHERMOULA - Morocco
Ingredients: Coriander, garlic, cumin, paprika, parsley, lemon zest, black pepper, ginger, chili pepper, turmeric.
How to use: For 4 people, mix 2 tablespoons of Chermoula with 4 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice. Spread the marinade on the fish and let it rest for 30 minutes before cooking.

No. 12 - SHICHIMI TOGARASHI - Japan
Ingredients: Chili pepper, tangerine, paprika, WHITE SESAME, BLACK SESAME, Szechuan pepper, poppy seeds, nori seaweed.
How to use: For 4 people, sprinkle 1-2 teaspoons of Shichimi Togarashi directly on the preparation a few moments before serving. It can also be used during cooking to impart a more intense aromatic note.

No. 13 - PUMPKIN PIE SPICE - United States
Ingredients: Cinnamon, ginger, nutmeg, allspice, cloves, cardamom.
How to use: For 4 people, add 2 teaspoons of Pumpkin Pie Spice directly to the pastry dough or pumpkin cream. It can also be used to flavor whipped cream, yogurt, hot milk, and coffee-based drinks.

No. 14 - SPECULOOS SPICES - Belgium
Ingredients: Cinnamon, nutmeg, ginger, cloves, cardamom, white pepper, star anise.
How to use: For 4 people, add 2 teaspoons of Speculoos Spices to the dough for cookies, cakes, or baked goods. The blend is also ideal for flavoring creams, whipped cream, hot chocolate, and milk-based drinks.

No. 15 - PISTO NAPOLETANO - Italy
Ingredients: Cinnamon, cloves, nutmeg, coriander, black pepper, star anise, mace.
How to use: For 4-6 people, add 2 teaspoons of Pisto Napoletano directly to the pastry dough. The blend can also be used to flavor creams, honey, and dried fruit preparations.

No. 16 - PAIN D'ÉPICES - France
Ingredients: Cinnamon, star anise, cardamom, coriander, mace, allspice, ginger, black pepper, cloves.
How to use: For 4-6 people, add 2 teaspoons of Pain d'Épices to the dough for sweet bread, plum cake, cookies, or cakes. The blend is also ideal for flavoring honey, jams, and fruit-based desserts.

Products may contain traces of Celery, Mustard, Sesame.

Average weight per jar: 20 g