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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.

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.

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.

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.

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.

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.

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