herbsandspices.food The reference guide to herbs and spices

🥣 Blends & rubs

Garam masala, ras el hanout, za'atar, jerk, five-spice and the rest.

28 pages in this section

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Advieh
🫑 Heat No heat
Baharat
🌶️ Heat Mild to medium
Berbere
🌶️ Heat Hot
Bouquet garni
🫑 Heat No heat
Cajun seasoning
🌶️ Heat Medium to hot
Chaat masala
🌶️ Heat Mild to medium
Chili powder
🌶️ Heat Mild to medium
Chinese five-spice
🌶️ Heat No heat to faint
Curry powder
🌶️ Heat Mild to hot
Dukkah
🌶️ Heat No heat to mild
Fines herbes
🫑 Heat No heat
Garam masala
🌶️ Heat Mild to medium
Hawaij
🌶️ Heat Mild
Herbes de Provence
🫑 Heat No heat
Italian seasoning
🫑 Heat No heat
Jerk seasoning
🌶️ Heat Hot to very hot
Mixed spice
🫑 Heat No heat
Mulling spice
🫑 Heat No heat
Panch phoron
🫑 Heat No heat
Pickling spice
🌶️ Heat Mild
Pumpkin spice
🫑 Heat No heat
Quatre épices
🌶️ Heat Mild
Ras el hanout
🌶️ Heat Mild
Sambar powder
🌶️ Heat Medium to hot
Shichimi togarashi
🌶️ Heat Medium
Suya spice
🌶️ Heat Hot
Tandoori masala
🌶️ Heat Mild to medium
Za'atar
🫑 Heat No heat