Blend

Typically Contains

Uses

Italian

Basil, marjoram, oregano, rosemary, and thyme

Great in long-simmered soups, stews, and tomato sauces, as well as on roast potatoes, chicken, and fish

Asian

Black, red, and white peppers; cardamom; cinnamon; cloves; coriander; cumin; fennel; fenugreek; garlic; ginger; lemon peel or lemongrass powder; nutmeg; onion; and turmeric

Sprinkle on sautéed bok choy, broccoli, or pea pods. Tasty on grilled steaks, chicken, or pork, and steamed or baked fish

Garam masala

Black peppercorns, caraway, cardamom, cinnamon, cloves, coriander, ginger, and nutmeg

Used in many Indian recipes, often with curry powder. Great on poultry, lamb, fish, potatoes, and cauliflower

Chili powder

Ground chili pepper (averaging 80 percent of total volume) with the addition of spices such as cumin, garlic powder, and oregano. Some varieties contain salt

A must in meat or vegetable chili, try it rubbed onto chicken breasts or steaks before grilling. Also good with cooked onions and bell peppers

Herbes de Provence

Basil, fennel seed, lavender, marjoram, rosemary, savory, tarragon, and thyme

Enhances sautéed asparagus and mushrooms. Excellent sprinkled over chicken, beef, or pork tenderloin before roasting

Cajun

Basil, black and red peppers, celery seed, garlic and onion powders, oregano, paprika, rosemary, sugar, thyme, and sometimes salt.

For that authentic Louisiana taste, rub into chicken, seafood, steak, or pork chops

—L.E.