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.
