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Glossary

Every spice blend tells a story. Discover the flavours, origins and uses of spices from cuisines around the world. From classic European blends to complex Asian and Middle Eastern mixes, each with its own character and purpose. This glossary will help you understand spices better and use them effectively in your dishes.

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Belgium & Netherlands

NAME: Stoofvleeskruiden (NL), Épices pour carbonade (FR), Schmorbraten-Gewürz (DE), Beef stew spice mix (EN)

 

  • Origin: Belgium. Developed for the classic Flemish stew served with fries.
  • Description: A savoury blend of herbs and spices that tenderises meat and enriches the sauce.
  • Flavour profile: Warm, spicy, subtly sweet, with bay leaf, thyme, pepper, and mustard seed.
  • Use: Ideal for beef stew, ragout, goulash, and other slow-cooked dishes.
  • Product type: Conventional, organic on request.
  • Related products: Bay leaf, thyme, mustard seed, pepper.
  • Cultural and historical fun fact: In Belgium, beef stew, known as carbonade flamande in French, is such a cultural icon that every village has its own version, using beer from a local brewery or even a slice of gingerbread in the sauce. It is one of Belgium’s oldest beer-based dishes, with beer traditionally used as a natural flavouring.
  • Culinary facts: Add a touch of brown sugar together with this spice mix for an authentic Flemish taste. Beef stew spices typically combine bay leaf, thyme, mustard seed, and clove, which slowly release aromas during simmering. The acids from beer or vinegar help tenderise the meat, while the spices round out the sauce with deep, savoury warmth.

NAME: Kipkruiden (NL), Épices pour volaille (FR), Geflügelgewürz (DE), Poultry seasoning (EN)

  • Origin: Belgium and the Netherlands. Developed as a universal seasoning for roast chicken in the 1970s.
  • Description: A well-balanced blend that gives chicken a golden-brown colour and a savoury, aromatic flavour.
  • Flavour profile: Salty, savoury, mildly spicy, with paprika, pepper, onion, and garlic.
  • Use: Suitable for rotisserie chicken, pan-fried chicken, oven dishes, and marinades.
  • Product type: Conventional, organic on request.
  • Related products: Paprika, onion, garlic, pepper.
  • Cultural and historical fun fact: Poultry seasoning gained popularity in the 1970s with the rise of rotisserie chicken – the first fast food product widely sold in Belgian supermarkets. Its success directly contributed to the popularity of this spice blend.
  • Culinary facts: Mix poultry seasoning with yoghurt and lemon juice for a quick and flavourful marinade.

NAME: Viskruiden (NL), Épices pour poisson (FR), Fischgewürz (DE), Fish seasoning (EN)

 

  • Origin: North-western Europe. Developed for white fish dishes.
  • Description: A fresh, aromatic herb blend that enhances the delicate flavour of fish.
  • Flavour profile: Fresh, herbaceous, and lightly lemony, with dill, parsley, and lemon zest.
  • Use: For fish fillets, salmon, shellfish, fish soups, and sauces.
  • Product type: Conventional, organic on request.
  • Related products: Dill, lemon, parsley, coriander.
  • Cultural and historical fun fact: Lemon was originally added to fish as a natural preservative; herbs were added later. The dill and lemon zest in fish seasoning neutralise the amines that cause fishy odours – a natural deodorising effect.
  • Culinary facts: Mix fish seasoning with butter for a quick herb butter to serve with grilled fish.

NAME: Frietzout (NL), Sel pour frites (FR), Fritessalz (DE), Seasoned salt (EN)

 

  • Origin: Belgium and the Netherlands. Originating in the chip-shop culture of the 1960s and 1970s.
  • Description: Salt enriched with spices to give fries an extra savoury flavour.
  • Flavour profile: Salty, savoury, and lightly spiced, with warm undertones of turmeric and paprika.
  • Use: On fries, mashed potatoes, wedges, crisps, and other potato dishes.
  • Product type: Conventional, organic on request.
  • Related products: Turmeric, paprika, pepper, onion.
  • Cultural and historical fun fact: The rise of chip shops in the 1960s made demand for ‘fries seasoning’ soar. The first Belgian chip stands used only salt; spices were added later to bring ‘colour’ to the plastic trays.
  • Culinary facts: Thanks to its specific grain size, seasoned salt clings better to the fat on the fries, making it less likely to fall off than regular table salt. A pinch of seasoned salt on popcorn adds a surprisingly savoury twist.

India

NAME: Kerriepoeder (NL), Poudre de curry (FR), Currypulver (DE), Curry powder (EN)

 

  • Origin: Developed during the colonial era when British traders blended Indian spices to replicate the flavour of curries.
  • Description: A mild to moderately spicy mix of spices forming the base for countless Asian and European curries.
  • Flavour profile: Savoury, aromatic, warm, with turmeric, cumin, coriander, and ginger.
  • Use: Ideal for sauces, rice dishes, soups, meats, and vegetables.
  • Product type: Conventional, organic on request.
  • Related products: Turmeric, cumin, coriander, ginger.
  • Cultural and historical fun fact: Curry powder is not an Indian invention – it was patented in London in 1780 for colonial trade. The word ‘curry’ comes from the Tamil kari, meaning ‘sauce’, referring to the preparation rather than a single flavour.
  • Culinary facts: Most curry flavours come not from the spices themselves but from the Maillard reaction between spices and fat. Blooming the spices in oil activates each one, creating a fuller, richer sauce. Mix curry powder with mayonnaise for a quick Indian-style dressing or dip.

NAME: Madras curry (NL), Curry de Madras (FR), Madras-Curry (DE), Madras curry (EN)

  • Origin: Southern India, particularly the region around Chennai (formerly Madras).
  • Description: A spicy, aromatic curry blend that gained worldwide popularity through British cuisine.
  • Flavour profile: Spicy, aromatic, with chilli, cumin, coriander, and turmeric.
  • Use: Perfect for chicken, lamb, fish, and vegetables; ideal for curries with coconut milk or tomato-based sauces.
  • Product type: Conventional, organic on request.
  • Related products: Chilli, cumin, coriander, turmeric.
  • Cultural and historical fun fact: Madras curry became better known in England than in India itself and was one of the first ‘export curries’.
  • Culinary facts: Chilli was only added to Madras curry after the 16th century, when Portuguese traders brought peppers from South America. Add a splash of lime juice for a balance of heat and freshness.

NAME: Garam masala (NL), Garam masala (FR), Garam masala (DE), Garam masala (EN)

 

  • Origin: India. Originating in northern India and later spread across the entire subcontinent.
  • Description: A classic Indian spice blend whose name literally means ‘hot spices’ – not necessarily spicy, but warming for the body.
  • Flavour profile: Warm, aromatic, and complex, with notes of cinnamon, cardamom, clove, and nutmeg.
  • Use: In curries, stews, soups, rice dishes, and marinades. Often added only at the end of cooking.
  • Product type: Conventional, organic on request.
  • Related products: Cinnamon, cardamom, clove, coriander.
  • Cultural and historical fun fact: ‘Garam’ means warming for the body rather than ‘hot’, and according to Ayurvedic tradition, the blend stimulates digestion and blood circulation.
  • Culinary facts: The aromatic compounds eugenol (from clove) and cinnamaldehyde (from cinnamon) work together to intensify the ‘warm’ aroma. Sprinkle a pinch of garam masala over fresh fruit or yoghurt for a surprisingly aromatic twist.

NAME: Tandoori masala (NL), Épices tandoori (FR), Tandoori-Gewürz (DE), Tandoori masala (EN)

 

  • Origin: The Punjab region (India and Pakistan), traditionally used in clay ovens (‘tandoors’).
  • Description: An aromatic, colourful blend, often tinted red by paprika and chilli, used for grilled meat dishes.
  • Flavour profile: Spicy, smoky, and aromatic, with notes of paprika, cumin, coriander, and ginger.
  • Use: For chicken, lamb, prawns, and vegetables, often mixed with yoghurt as a marinade.
  • Product type: Conventional, organic on request.
  • Related products: Paprika, chilli, cumin, coriander.
  • Cultural and historical fun fact: The name comes from the ‘tandoor’, a clay oven in which meat is roasted at high temperatures. A tandoor can reach temperatures above 450°C – the spices caramelise and form a natural crust.
  • Culinary facts: Add a little lemon juice to tandoori masala for extra freshness and colour. In India, tandoori meat is often served sprinkled with chaat masala for extra freshness after grilling.

Asia

NAME: Chinees vijfkruiden (NL), Cinq épices chinois (FR), Chinesisches Fünf-Gewürz (DE), Chinese five-spice (EN)

 

  • Origin: China. Used for centuries in traditional cuisine to create balance between the five fundamental flavours: sweet, sour, bitter, salty, and umami.
  • Description: A well-balanced blend of aromatic spices used in both sweet and savoury dishes.
  • Flavour profile: Intense, sweet-spicy, and lightly aniseed-like, featuring star anise, cinnamon, clove, fennel, and Sichuan pepper.
  • Use: Ideal for duck, pork, tofu, stir-fries, and even baked goods.
  • Product type: Conventional, organic on request.
  • Related products: Star anise, fennel seed, cinnamon, Sichuan pepper.
  • Cultural and historical fun fact: The blend is rooted in the Chinese philosophy of yin and yang, creating harmony between flavours. The five spices symbolise the five elements of Chinese philosophy: wood (anise), fire (pepper), earth (cinnamon), metal (clove), and water (fennel).
  • Culinary facts: The aroma of star anise is enhanced by alcohol, which is why Chinese five-spice is often used in marinades with rice wine. Sprinkle a pinch over chocolate or caramel for an unexpected Eastern twist.

NAME: Shichimi togarashi (NL), Mélange japonaise aux sept épices (FR), Japanisches Sieben-Gewürz (DE), Japanese seven spice (EN)

  • Origin: Japan. Developed in the 17th century by spice merchants in Edo (modern-day Tokyo).
  • Description: A spicy, aromatic blend of seven spices with chilli as its base.
  • Flavour profile: Spicy, fresh, and lightly citrusy, with chilli, sesame, dried orange peel, and seaweed.
  • Use: Used for noodle soups, ramen, rice dishes, meats, or as a table condiment.
  • Product type: Conventional, organic on request.
  • Related products: Chilli, sesame, nori, ginger.
  • Cultural and historical fun fact: Shichimi togarashi was originally developed by a spice apothecary in 17th-century Edo as a medicinal blend to stimulate blood circulation and warm the body. The addition of dried citrus peel (yuzu) gives the blend its characteristic fresh citrus lift, while the chilli’s heat promotes endorphin release. The seven elements of shichimi – sharp, bitter, sour, salty, sweet, spicy and aromatic – create a rare balance of flavour, aroma and wellbeing.
  • Culinary facts: Try Shichimi togarashi on popcorn or avocado toast for a Japanese accent.

NAME: Thaise currypasta (NL), Pâte de curry thaïlandaise (FR), Thailändische Currypaste (DE), Thai curry paste (EN)

 

  • Origin: Thailand. Each region has its own version: red, green, or yellow.
  • Description: An aromatic spice blend based on chilli, garlic, and lemongrass, developed to make Thai curry paste quickly and easily.
  • Flavour profile: Spicy, fresh, and aromatic, with notes of lime leaf, galangal, and coriander.
  • Use: For curries, stir-fries, soups, and marinades.
  • Product type: Conventional, organic on request.
  • Related products: Galangal, lemongrass, chilli, coriander.
  • Cultural and historical fun fact: Every Thai region has its own curry: red in Central Thailand, green in Bangkok, and yellow in the south. The scent of galangal root (Thai ginger) is chemically unique thanks to galangin, a compound with antibacterial properties.
  • Culinary facts: Thai curry pastes are traditionally made in a mortar, using circular movements rather than pounding, to release the aromas. Simply mix this curry blend with a little oil or coconut milk for a quick, full-flavoured, and authentic Thai curry paste.

NAME: Satékruiden (NL), Épices pour satay (FR), Saté-Gewürz (DE), Satay spice mix (EN)

 

  • Origin: Indonesia and Malaysia. Originally used for grilled skewers.
  • Description: A savoury, aromatic blend with a mild, nutty flavour.
  • Flavour profile: Sweet, savoury, and aromatic, with coriander, cumin, garlic, and peanut.
  • Use: For satay, marinades, sauces, and grilled dishes.
  • Product type: Conventional, organic on request.
  • Related products: Peanut, coriander, garlic, cumin.
  • Cultural and historical fun fact: Satay was popularised by Indonesian street vendors in the 19th century. The word is said to derive from the Tamil word catai, meaning ‘meat on a stick’. In Indonesia, the flavour of satay depends on the fuel it is grilled over: coconut shell gives a light caramel note.
  • Culinary facts: Add coconut milk to satay seasoning for a smooth peanut sauce. The combination of coriander and peanut enhances umami through the interaction of glutamate and guanylic acid, a natural flavour enhancer.

Europe

NAME: Provençaalse kruiden (NL), Herbes de Provence (FR), Provenzalische Kräuter (DE), Herbes of Provence (EN)

 

  • Origin: Southern France, particularly the Provence region. Developed from local Mediterranean cuisine, where wild herbs were dried and blended to enhance dishes.
  • Description: An aromatic mix of dried Mediterranean herbs with a fresh, herbaceous, and floral scent. Symbolic of Southern French cuisine and sun-drenched flavours.
  • Flavour profile: Herbaceous, aromatic, lightly floral, with notes of thyme, rosemary, oregano, and basil.
  • Use: Suitable for meat, fish, vegetables, oven-baked dishes, sauces, and marinades; widely used for grilling and barbecuing.
  • Product type: Conventional, organic on request.
  • Related products: Italian herbs, basil, oregano, thyme, rosemary.
  • Cultural and historical fun fact: Although the name ‘Herbes de Provence’ sounds centuries old, the blend was only commercialised in the 1970s as a recognisable seasoning.
  • Culinary facts: Traditional French versions typically do not include lavender, but it is often added for export because it is considered typically ‘Provençal’ abroad.

NAME: Fijne kruiden (NL), Fines herbes (FR), Feine Kräuter (DE), Fines herbs (EN)

  • Origin: France. Originating from classical haute cuisine. Made famous by French chef Escoffier in the early 20th century.
  • Description: A delicate blend of soft, fresh herbs that refines dishes without overpowering them.
  • Flavour profile: Fresh, light, aromatic, with subtle notes of parsley, tarragon, chives, and chervil.
  • Use: Perfect for omelettes, fish, chicken, soups, sauces, and cream-based dishes; often added at the end to preserve the fresh flavour.
  • Product type: Conventional, organic on request.
  • Related products: Parsley, tarragon, chives, and chervil.
  • Cultural and historical fun fact: The term fines herbes is protected in French culinary tradition–only soft green herbs may be included.
  • Culinary facts: Fines herbes are often added raw to give dishes an elegant, almost ‘Parisian’ refinement.

NAME: Kruidenboeket (NL), Bouquet garni (FR), Kräutersträußchen (DE), Herb bouquet (EN)

 

  • Origin: France. Dating back to 17th-century cooking, when bundles of fresh herbs were used to flavour broths and stews.
  • Description: A bundle or blend of aromatic herbs, usually thyme, bay leaf, and parsley, tied together or placed in a sachet.
  • Flavour profile: Savoury, herbaceous, and well-balanced, adding depth to soups and stews.
  • Use: In stocks, sauces, stews, and marinades; removed after cooking.
  • Product type: Conventional, organic on request.
  • Related products: Thyme, bay leaf, parsley, celery leaf.
  • Cultural and historical fun fact: The ‘bouquet’ technique is centuries old: herbs were tied together with kitchen string so they could easily be removed after cooking.
  • Culinary facts: Some French chefs add leek or celery to the bundle for extra aroma.

NAME: Italiaanse kruiden (NL), Mélange italien (FR), Italienische Kräuter (DE), Italian seasoning (EN)

 

  • Origin: Italy and later the United States, where Italian immigrants developed an all-purpose blend for pasta and pizza.
  • Description: A classic combination of Mediterranean herbs that captures the essence of Italian cuisine.
  • Flavour profile: Warm, herbaceous, and aromatic, with notes of oregano, basil, thyme, and rosemary.
  • Use: Ideal for pasta, pizza, tomato sauce, bruschetta, and meat dishes.
  • Product type: Conventional, organic on request.
  • Related products: Oregano, basil, marjoram, granulated garlic.
  • Cultural and historical fun fact: In Italy itself, ‘Italian seasoning’ does not exist – it is an American creation inspired by Italian flavours.
  • Culinary facts: A pinch of sugar combined with Italian seasoning enhances the tomato flavour in sauces.

Africa & the Middle East

NAME: Ras el Hanout (NL), Ras el Hanout (FR), Ras el Hanout (DE), Ras el Hanout (EN)

 

  • Origin: Morocco. Literally “the head of the shop”, referring to the best spices a merchant had to offer.
  • Description: A complex, aromatic blend, combining warm, floral, and spicy notes.
  • Flavour profile: Warm, spicy, slightly sweet, and full-bodied, with cinnamon, ginger, cardamom, nutmeg, and coriander.
  • Use: Ideal for tagines, couscous, stews, and chicken, lamb, or vegetable dishes.
  • Product type: Conventional, organic on request.
  • Related products: Harissa, baharat, cumin, coriander.
  • Cultural and historical fun fact: Every Moroccan spice vendor used to have their own secret recipe, some with as many as 50 ingredients, including luxurious additions such as dried rose petals or musk! In the old souks of Fez and Marrakech, Ras el Hanout was sometimes freshly prepared upon request, much like a perfume, but made of spices!
  • Culinary facts: Add a pinch of Ras el Hanout to ground meat or roasted vegetables for an authentic Moroccan touch.

NAME: Baharat (NL), Baharat (FR), Baharat (DE), Baharat (EN)

  • Origin: Middle East, particularly popular in Lebanon, Syria, Jordan, and Turkey.
  • Description: A universal ‘seven-spice blend’ from the Arabic cuisine, used similarly to black pepper in Western cooking.
  • Flavour profile: Warm, aromatic, and slightly sweet, with cinnamon, clove, cumin, paprika, and black pepper.
  • Use: Perfect for meat, stews, rice dishes, soups, and vegetables.
  • Product type: Conventional, organic on request.
  • Related products: Ras el Hanout, cinnamon, cumin, clove.
  • Cultural and historical fun fact: The word baharat literally means ‘spices’ in Arabic, but it refers to one specific aromatic blend with countless regional variations from Turkey to the Persian Gulf. In the Levant, baharat symbolises refinement. In Kuwait and Bahrain, it often contains saffron and dried lime – a sign of luxury. During Ramadan, baharat is used in soups served to break the fast, as it is gentle on the stomach.
  • Culinary facts: Mix baharat with tomato paste or oil for a rich marinade for chicken or eggplant.

NAME: Dukkah (NL), Dukkah (FR), Dukkah (DE), Dukkah (EN)

 

  • Origin: Egypt. Traditionally eaten as a dip with bread and olive oil.
  • Description: A dry blend of roasted nuts, seeds, and spices with a crunchy texture.
  • Flavour profile: Nutty, aromatic, and lightly citrusy, with sesame, hazelnuts, coriander, and cumin.
  • Use: As a dip, or as a topping for salads, meat, fish, or hummus.
  • Product type: Conventional, organic on request.
  • Related products: Sesame, coriander, cumin, pistachio.
  • Cultural and historical fun fact: The name dukkah comes from the Arabic word for ‘to pound’, referring to the traditional way Egyptian families ground nuts and spices in a mortar. Dukkah was already eaten in ancient Egypt as a simple yet nourishing snack. Every family had its own recipe, from poor farmers to urban market traders, making dukkah not just a blend but an edible expression of origin and status.
  • Culinary facts: The perfect dukkah is made by slowly roasting nuts such as hazelnuts or almonds until golden and fragrant, then mixing them with sesame, coriander, and cumin. The fat from the nuts binds with the aromatic oils of the spices, creating a crunchy, nutty, spiced texture that gives bread, vegetables, or fish unexpected depth and warmth. Sprinkle dukkah over roasted vegetables or avocado toast for extra crunch.

NAME: Hawaij (NL), Hawaij (FR), Hawaij (DE), Hawaij (EN)

 

  • Origin: Yemen. Used in both savoury and sweet dishes.
  • Description: An aromatic spice blend that adds warmth and depth to dishes.
  • Flavour profile: Warm, spicy, and lightly smoky, with cardamom, turmeric, cumin, and pepper.
  • Use: For soups, stews, coffee, and tea (in the sweet version).
  • Product type: Conventional, organic on request.
  • Related products: Turmeric, cardamom, cumin, pepper.
  • Cultural and historical fun fact: Hawaij literally means ‘mixture’ in Yemeni Arabic, but it is much more than that: it is the fragrant heart of Yemeni cuisine. There are two versions, one for savoury dishes and one for coffee. The coffee version, with cardamom and cinnamon, is part of the daily ritual in Yemen, where spices and hospitality are inseparably linked.
  • Culinary facts: Try a pinch of hawaij in a cappuccino or latte for a spicy Middle Eastern twist.

North & South America

NAME: Cajunkruiden (NL), Épices cajun (FR), Cajun-Gewürz (DE), Cajun seasoning (EN)

 

  • Origin: Louisiana, United States, rooted in Cajun cuisine – a fusion of French, Spanish, and Creole influences.
  • Description: A spicy, smoky blend that gives meat, fish, and vegetables a bold Southern kick.
  • Flavour profile: Spicy, savoury, aromatic with paprika, cayenne pepper, garlic, and oregano.
  • Use: For chicken, fish, stews, potatoes, and barbecue dishes.
  • Product type: Conventional, organic on request.
  • Related products: Paprika, cayenne pepper, garlic, thyme.
  • Cultural and historical fun fact: Cajun spices originated out of necessity: the Acadians used dried spices to preserve food longer in the humid heat of Louisiana. The base of paprika, cayenne, and thyme not only helped prevent spoilage but also provided natural cooling: spiciness stimulates sweating and helps regulate body temperature. The iconic blackened fish technique, in which spices and butter caramelise into a dark crust, only became famous in the 1980s thanks to chef Paul Prudhomme.
  • Culinary facts: Mix Cajun seasoning with butter to create a spicy blackened marinade for fish or chicken.

NAME: Creoolse kruiden (NL), Épices créoles (FR), Kreolisches Gewürz (DE), Creole seasoning (EN)

  • Origin: New Orleans, United States – closely related to Cajun seasoning, but slightly milder and more aromatic.
  • Description: A spice blend with European and Caribbean influences, characteristic of Creole cuisine.
  • Flavour profile: Savoury, aromatic, and lightly spicy with paprika, garlic, basil, and thyme.
  • Use: For gumbo, jambalaya, fish, poultry, and vegetables.
  • Product type: Conventional, organic on request.
  • Related products: Paprika, thyme, basil, garlic.
  • Cultural and historical fun fact: Creole cuisine is a true melting pot of French, Spanish, African, and Caribbean influences, and this spice blend embodies that cultural fusion. Unlike Cajun blends, Creole seasonings often include basil and oregano, which were only introduced to New Orleans by Italian immigrants. The aromatic compound anethole, found in basil, also helps soften seafood odours, a subtle yet practical benefit in the humid coastal kitchens of Louisiana.
  • Culinary facts: A pinch of Creole seasoning in tomato sauce instantly adds a ‘New Orleans’ flavour.

NAME: Chilipoeder mix (NL), Mélange poudre de chili (FR), Chilipulver (DE), Chili powder mix (EN)

 

  • Origin: Texas, United States. Developed in the 19th century for Tex-Mex cuisine.
  • Description: A blend of ground chilli peppers and spices for warm, spicy dishes.
  • Flavour profile: Spicy, smoky, and earthy, with chilli, cumin, garlic, and oregano.
  • Use: For chili con carne, stews, tacos, and sauces.
  • Product type: Conventional, organic on request.
  • Related products: Chilli, cumin, paprika, garlic.
  • Cultural and historical fun fact: Chili powder is a true American invention: the first commercial version was developed in 1894 by William Gebhardt in Texas, who dried and ground Mexican chillies to preserve their flavour. The characteristic smoky aroma comes from reactions between capsaicin and fat at around 160°C, which is exactly why chilli dishes often taste even more intense the next day.
  • Culinary facts: A little cocoa in chili powder (an old Mexican practice) enhances umami and softens the heat. Add a pinch of chili powder mix to dark chocolate for an Aztec twist.

NAME: Tacokruiden (NL), Épices pour tacos (FR), Taco-Gewürz (DE), Taco seasoning (EN)

 

  • Origin: Mexico and the south-western United States. Developed to recreate the flavour of authentic Mexican tacos.
  • Description: A mild, aromatic blend with chilli, cumin, and garlic.
  • Flavour profile: Warm, savoury, and mildly spicy, with chilli, paprika, and oregano.
  • Use: For tacos, burritos, fajitas, minced meat, or chicken.
  • Product type: Conventional, organic on request.
  • Related products: Chilli, paprika, cumin, oregano.
  • Cultural and historical fun fact: The modern taco mix emerged in the United States in the 1960s, when spice manufacturers began standardising Mexican flavours for supermarket cooking. Authentic Mexican versions often use epazote, a herb traditionally used to aid digestion and reduce the bloating caused by beans. The combination of chilli and cumin also activates the salivary receptors, which scientifically explains why tacos taste so irresistibly moreish.
  • Culinary facts: Mix taco seasoning with sour cream or yoghurt for a quick dip.

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