BooksandMovies Spice Exploration

I have been researching how to make various season blends from various regions and countries to primarily use in legume and meat soups. This research was initially started in an attempt to broaden soup recipe choices that I enjoy but also to try other cuisine blends that I might not otherwise have the opportunity to try.

The more I research the more I have discovered various blends I had not previously been aware. Many of these blends are combinations of very common spices or can be substituted with very common spices.

Also, I have pondered if a lot of these seasoning could inturn be used to make salad vinegrete, creamy salad dressings, dry rub, sauce and in some cases salsas, pestos, chutneys, etc.

I have decided to write some observations as I try various spice blends.

When I saw the title of your thread I got all excited about books and movies that talked about spice blends. lol!

One of my favorite blends is berbere from Ethiopia. Not sure I spelled it correctly. I love it on popcorn, vegetables, meats, stews, soups and more.

LOL can totally see that.

I have read about that spice blend but have not tried yet.

>2 MrsLee: We mix Berbere into store-bought hummus, with garlic powder and a little extra olive oil and lemon juice. Delicious.

>4 Marissa_Doyle: This does sound good.

Baja seasoning

I occasionally watch Pati's Mexican Table TV show. On one episode she was visiting the Baja region and tasting and cooking foods from that region.

I looked up out of curiosity if there was a spice blend from that region. I came across various marinades, but I wanted to try a spice blend since wanting to use in soups. With a bit more research I did find Baja spice blends.

I ended up using the recipe from blog site Kitchen Encounters with a few tweaks to the recipe.
* Removed the salt since the soup broth I use has salt in it
* Don't have Mexican oregano. So I subsituted with dried cilantro which i read from another blog site is a good subsitute
* Mexican style chili powder. I did not have. It is not the same thing as Chili seasoning. I researched and found a subsitute on Foodly.tn blog.

I did a sample testing and enjoyed it, so I have put into soup 2 or 3 times so far. It has a warm tast with complexity that doesn't over power each other.

Jambalaya seasoning

I had heard about this dish for years including listening to Fats Domino version ofJambalaya (On the Bayou) and I had tried a prepacked Jambalaya rice. I remember it tasted good but extremely salty tasting. Since this dish is not served in any restaurants where I am at, making it is my option for tasting this dish fresh. (I know this is likely hard to believe for those that live in Louisiana and surrounding areas where this is extremely popular.)

I researched to see if others had made into a soup, it has been. Typically it appears to be more of a rice dish. From research it appears usually consists of Holy Trinity (onions, bell peppers and celery), protein (either or all sausage, chicken, or seafood), rice, and the seasoning.
There are two types. Very broadly it appears:
* "Red Jambalaya" which is a Creole version that has tomatoes.
* "Brown Jambalaya" which is Cajun version that has no tomatoes and sometimes have beans.

I ended up using the recipe from blog site Texas Real Foods with a few tweaks to the recipe.
* I used chicken only for my protein
* I did not add the additional peppers called.
* Used diced tomatoes not tomato sauce
* Used instant box rice that added towards the end
* Used chicken broth powder instead of bouillon powder

I have put into soup. It has an herby tast with a subtle spice undertone that blends well with the tomatoes and does not overwhelm the dish.

>7 BooksandMovies:

Zatarain's packaged jambalaya, which is all I could find outside Louisiana, is indeed so salty there's no point in making it. From scratch is the way to go.

>8 LolaWalser: Yeah after you mentioned Zatarain's, I think that was the brand I tried as well.

Montreal Steak Seasoning

A while back I was looking at a way to give a "Hamburger Soup" recipe that I found more flavor. I had tasted Montreal Steak Seasoning that was store bought before and thought a version of it might be good in the soup. I was out of this blend and thought making it would have less salt.

(For anyone unfamiliar Hamburger Soup is a type of soup that is very popular for the homecook in some areas. This usually consists of ground beef. Although there are a lot of other soups/stews that have ground beef, in this soup the ground beef is the main focus usually with tomato base, various vegetables, and seasoning that brings out the meat flavor. Often times there is a bit of worecestershire sauce.)

Montreal Steak Seasoning is from Montreal, Canada. The original version is reported to be from the Montreal deli Schwartz. Although this has evolved and there are various ways this is made. This normally consists of black pepper, dill seed, corriander, garlic, and red pepper flakes. Originally this seasoning was used on meat, but today, people use it in various course dishes.

I ended up using the recipe from Epicurious recipe website with a few tweaks to the recipe.
* Black pepper instead of black pepercorn
* Ground mustard instead of mustard seed
* Reduced the dill seed
* Ground coriander instead coriander seed
* No salt
* Garlic powder instead of dried minced garlic

For the Hamburger Soup, I did not use worecestershire sauce.

The first few times I made this I did not have coriander. Having the coriander helped mix more the flavors together. I did a sample tasting with the coriander and enjoyed it.

This recipe version has a very warm taste that gets warm in the back of your throat. If you enjoy spicy foods, don't get heartburn, and don't have sore throat you might enjoy. Otherwise I would go with milder version that does not have as much black pepper or red pepper.

Herbes de Provence

A while back I came across a soup recipe that called for Herbes de Provence. Although Herbes de Provence is available in many grocery stores. I figured out this differed from the blends that are marketed in France where this blend originated. According to Label Rouge, quality standard certificate issued by France's Ministry of Agriculture, Herbes de Provence defines it as "19% thyme, 27% rosemary, 27% savory, and 27% oregano"
.
I kept this same percentage except substituted savory with more easily accessible sage.

This blend blended really well with soup that had Canalleni beans and chicken along with other ingredients. Had very herby and savory taste.

Baharat spice mix

A while back I came across this type of spice blend while looking at spice blends. From an initial look it kind of reminded me of the Chili seasoning (used in Chilli con Carne) and a holiday spice, but not exactly. It made me curious. I have not utilzed cinamon or nutmeg in too many main course dishes, but I had tried this in a Greek season blend, so I knew that either be good or too strong. This spice blend apparently is popular in Greek and around the Persian Gulf/Arabian Gulf. At that time I did not have critical spices, so I put this off to the side.

I reevaluated and saw I had most of the ingredients and have tried this with a chicken and beef broth base. This is a very intense flavor like Chili seasoning and overwhelmed the chicken broth. It blended better with the beef broth. I also assume it will blend better with a intense legumes like red beans or dark lentils, but I have not tried this yet.

I used the recipe found on The Healthy Table blog site.
I kept all promotions the same except
* Removed the salt
* Subsituted cardamom with ground allspice

Sazon seasoning

I had seen this seasoning off and on for years in the grocery store, but did not know what it tasted like. I saw this once in a smaller size cheaper and was about to try it but noticed it had MSG and decided to pass.

I saw a recipe online for it and researched it further. Sazon is apparently used frequently in many Latin countries. I gathered there is slight variations between sazon from different countries or between different families.

Since I have not had the opportunity to taste much Cuban style food, I decided to try it the Cuban way.

I decided to utilize the sazon recipe found on A Sassy Spoon blog from a young lady that is first-generation Cuban-American from Miami, Florida. I made the following tweaks:
* Removed the salt
* Used paprika instead of other choices given
* Removed onion powder, since I was going to utilize onion in the dish

I knew I wanted to utilize in a bean soup. I thought black beans was a thing in Cuban cuisine based on travel shows, but was not sure. So I researched and saw it was. I ended up with recipe that was from this bloggers beloved father in law for Cuban Black Beans from recipe blog Adriana's Best Recipes. I made the following tweaks:
* Reduced the garlic to 1/8 teaspoon
* Reduced bay leaf to 1
* Subsituted for common sweet peppers
* Removed olive oil
* Added a little bit of chicken
* Used chicken broth

If you want a slight savory flavored layers without heat, this would be a good blend to try.

Pizza Hut breadstick seasoning

Pizza Hut are chain pizza restaurants that started in the United States that has restaurants now in multiple countries.

One of the dishes they are known for and I have eaten are their breadsticks. They serve these with and without cheese. (I personally prefer those with cheese.) I came across a copycat recipe for their breadstick seasoning on the blog site The Tortilla Channel. I cut out the salt. I tried this seasoning on thick butter toasted sandwich bread. This mixture is too garlicky for regular bread. A denser bread like the breadstick are needed for this seasoning blend.

Curry Powder

I had seen this seasoning off and on for years in the grocery store and seen in some cookbooks and recipes from the United States. Most of the recipes I saw just had a little bit of seasoning and it was not the dominant flavor. It was not really associated in my mind with a culture, if anything I associated it more with the south because it seemed like there were more dishes I saw with curry powder that were southern themed cookbooks. There was a recipe that called for curry powder, so I decided I wanted to try this.

From research a while back I discovered that this is was orininally a spice mixture that was marketed to British traders leaving India that were returning back home that wanted something similar to the Indian food that they tasted. Although it has similarities to some Indian spice mixes curry powder is not used in traditionally Indian dishes. However, for years it was viewed as authentic Indian cuisine. This has been debunked and many now view this simply as a spice blend. However there is still confusion by some that this is authentic Indian. There was one Indian heritage recipe blogger I remember coming across once that had explained that used to get very frustrated because of this confusion. However they explained over time they came to the resolution that if trying curry seasoning gets people to ease people into trying authentic Indian food, then it was fine.

One thing I noticed is that curry powder has evolved over time and each cook has their own slight variation. However most versions have turmeric as the predominant spice.

The version I found was from the food blog Curious Cuisiniere.The only tweak I did was subsituted chili powder with red chili flakes.

The recipe I tried this in was a flop. The other ingredients in the recipe were not to my taste and I thought the seasoning would cover it up. Although the seasoning is strong it did not cover it up.

This is such a unique taste to me that I am trying to decide how I would use it.

1st amendment to the Curry Powder: For a trial sample of 2/3 tsp curry powder, I tried this with 1/16 tsp garlic powder. This helped round it out more.

My go-to books for curries are Indian Delights for Durban-Indian traditional recipes and My Cape Malay Kitchen for Cape Malay (descended from Indonesian) ones. The former uses spice mixes "from first principles", the latter often adds a bit of curry powder to the mix. Both are still in print and should be quite easy to find.

Thanks!
I will definitely be adding these to my list of cookbooks to lookover.

Beau Monde

I saw a recipe in the cookbook that called for Beau Monde, so I searched for this recipe. I did not search extensively before I picked out one.

I tried my recipe, which was a bust, because of another ingredient that was too strong. Then I tried the seasoning with a broth base and enjoyed the seasoning.

I then researched this blend a bit more and made a discovery. So this blend although has a French name it appears to be from the United States. Furthermore there are two types of seasonings that have developed that are both referred to as Beau Monde that has caused disputes on food blog comments. There is a type that has been trademarked by Spice Islands spice company then there is a version that has evolved from the Elbow Room Steak House in New York (state).

* Spice Islands spice company -- uses onion powder, celery powder, and salt. This appears to be the most wide spread

* Elbow Room Steak House --- which has more spices. This appears to be the version the recipe I picked out was mimicking. I used the recipe from the food blog The Spruce Eats.

I altered by:
* Cut out the salt
* Took out the Bay Leaf, since making a small trial blend
* Cut out Celery Seeds, since I don't know if recipe I end up with will have celery

I am still need to determine the right mixture of ingredients for my recipe

Okay getting on my soap box for a couple of minutes... regarding reducing salt content.

I know the human body needs a small amount of salt to function and in some coking and baking methods salt is critical and I respect that. However a lot of us are getting more salt than needed no matter their age or overall health.

But after looking at recipes closer and food labels, I have come to realize that often times salt is just added in without careful consideration. Reducing your salt content is getting easier if you make your meals. (I do personally realize it is still hard to try reduce it substantially if you are going out to eat.)

Here are a few manageable ways to reduce salt intake. Yes you can reduce this further, but the following I have observed work long term without driving yourself completely bonkers.

* With your season blends mix your own or buy salt free blends, which are becoming more commonly sold in stores and online.

* With the vegetables, legumes, or fruits that you buy canned buy low salt or no salt. Buy fresh produce when a good price and when not possible buy frozen. Use your favorite spices to stir fry, roast, or simmer amazing flavors.

* (Provided you are not allergic) With your nuts buy low salt or no salt.

* With your chips buy low salt or no salt chips.

* Reduce your drinks that have salt soda intake. A few have lots of salt.

* Reduce your lunch meat consumption and compare salt content when you do buy.

* Reduce your cheese consumption to ocasional shreaded cheese to top at the end and keep it to one slice of cheese on the sandwich.

* Reduce your bread and sweet content.

* Finally any pre made items that you decide to buy compare salt content. Expand your recipe knowledge when practical. The more you make the greater you can control your salt.

One amendment to the Curry Powder.

For a trial sample of 2/3 tsp curry powder, I tried this with 1/16 tsp garlic powder. This helped round it out more.

One comment for anyone considering expanding their spice collection and concerned about cost.

* Before buying looking around at prices and selection.
* Don't overlook the cheaper off brand. (These usually sell quicker, so sometimes fresher.)
* Unless you have very large family, start with the regular size container, at least until you figure out how quickly go through.
* Start out with spices you have tried before and like and then slowly venture out. (You will have more success and stay inspired.)
* Start out with spices and then venture to try mixing spice blends.
* With spice blends always reduce the recipe to 2 Tablespoons at most, so if it is not good you will not waste as much seasoning.
* Experiment on the weekend and do the tried and true on the work week
* Expand your selection to one or two new spices a month. (You will have more time to research and decide which ones you want to try and this will be a cheap splurge for you.)

Here's something I learned yesterday about spiced. If you have whole seed spices and decide they are getting old and need to be replaced, sow them in some dirt and keep moist. You may end up with a crop of cilantro from coriander seeds, or cumin, etc. I haven't done this myself, but saw photos from someone.

>22 MrsLee: Very interesting. This makes logical sense, but I had not thought of that either.

Chimichurri

I came upon on this recently. Technically this is considered a condiment rather than a spice blend. That is very much a vinegrete that has parsley pieces in it. But I gather many people use this as a dipping sauce in Argentina and Uruguay, especially for their beef.

I tried dipping beef in this mixture and it was good. However, we discovered it was really good on pasta. With it being a highly vinegar mixture I think at least in many parts of the US this would go over even better over spriral pasta and served as a pasta salad or over a regular salad.

I tried the recipe found on the blog site, Cafe Delites.com. I substituted olive oil with vegetable oil and did not add salt.

>24 BooksandMovies: In spite of loving vinegar, I have not yet found a chimichuri that I love. It is ok, it doesn't send me. That being said, I've only tried making it once, and I tried a prepared one once.

>25 MrsLee: Oh another vinegar lover out there. :)

I don't think I would have personally liked it as much if I still had the salt and hadn't substituted the olive oil with vegetable oil. I think for some people that is the attraction. Without those dominate layers, I felt like I could enjoy the other flavors and it be a tad bit healthier.

So last year I skimmed over several old cookbooks that are in the public domain.

I was not researching new spice blends in particular at that time. There are a few observations I noticed when thinking back:

* A lot of cookbooks did not call out spice blends per say. (Ocassionally you saw a common known blend of herbs or a spice blend used in spice baked goods)

* Many other times it was one one or two spice or herbs and sometimes they simple put season to taste.

* A lot of times it seemed like they used herbs that could be grown easily and maybe spices that were widely accessible.

* There were not as many tomato based soups. Instead the soups to be more broth or creamy texture

* Roux was discussed more extensively and creamy texture seemed to be viewed as a much as texture as a taste

>27 BooksandMovies: "There were not as many tomato based soups."

For a given value of "old" there may be a good reason for that. It's only relatively recently (say, in the last 200 years) that the Old World realised that tomatoes are edible and not poisonous. And it's much more recently that Italian tinned tomatoes became ubiquitous and the preferred way of adding them to a dish. However, I still cringe at the idea of a tomato soup. When I was a year or two from the end of school, there was a local travel agency that did a roaring trade in six-week schools tours to Europe. My parents sent me on one when I was 15-going-16. Every lunch and every bleep dinner for six weeks started with tomato soup! As the next course was almost invariably veal, I tend to avoid that, too.

>28 hfglen: Yeah I heard that before that tomatoes were seen as poisionus. One thing that I read was that the acidity in the tomatoes did react with the pewter plates that had lead in them and it did cause lead poisioning. There are actually some very interesting articles about tomatoes and its thoughts being posionious.

For me I grew up in an area where tomatoes are a thing and anyone that has vegetable plants in their garden or one on their porch in all likelihood it is a tomato plant, it being seen as poisonous is hard to imagine. For those who don't grow during growing season there are usually acquaintances that are giving away their abundance. During growing season there are discussions among small and large growers about the best tomato varieties, and people can tell the difference between greenhouse and fresh garden tomatoes.

Not everyone likes fresh tomatoes, but it is still often in dishes that people in the area still eat, whether Chili (con Carne), pizza, spaghetti, Spanish/Mexican rice, salsa, etc. I gather it is ingrained as olives in Italy, potatoes in Ireland, etc.

Even though I like tomatoes and crushed tomatoes as a soup base, I did not encounter a creamy tomato soup that I craved until a few years ago, so I understand what you mean about the tomato soup.

Jamaican Jerk Seasoning

I stumbled upon a (Jamican) Jerk Seasoning blend. I had heard about Jerk seasoning before on different travel shows and cooking shows for years, but I had not tried it before.

Technically, Jerk seasoning is as much about the cooking method as the seasoning. This has evolved and there are various aspects, so I won't go into the details I read about online.

I know I wouldn't be cooking dishes in the traditional Jerk way. However, I wanted to give the spice blend a try.

I tried the recipe from the blog A YouNique Journey. The only change I made was that I did not include the salt.

I have made this a few times now. I find this to have a sweet and spicy combination. This really is good in a chicken based soup recipe.

(Halifax) Donair Seasoning

I stumbled upon a recipe for the Donair pita sandwich. Until I stumbled upon this recipe, I had never heard of this sandwich. This comes from Halifax, Canada and has become very popular in that area. There are claims to have originated by Peter Gamoulakos, a Greek immigrants to Canada, whom tried selling traditional Greek Gryos. The traditional lamb meat and the sauce did not go over well. So instead, he developed a sandwich on pita bread with seasoned ground beef cut into slices and with garlic based sauce.

Since ground beef is utilzed in the sandwich, I surmised that this seasoning would be good in a beef based soup.

I utilzed the recipe found for the Donair on Food.com only using the seasoning, not the sauce. I did the following alterations:
* Removed the salt
* Removed the flour

Because of the abundance of garlic and onion powder it gave the illusion of salt. Also the pepper and the herbs was the other two strong tastes. This blend was a blend that had strong blends that each were distinct stil. I like it, but I know for anyone that does not care for black pepper in abundance, this would not be for them.

Further update: Initially I used beef broth when I made the soup as well with the ground beef. I have figured out that
since this is a strong seasoning the beef broth is not needed when making it with ground beef. The beef broth however is a great way to try how new spice blends will mix with ground beef.

A couple observations

*People have a preference with spices, more than I initially thought. (I assume there are some scientific and physiological reasons.)

*Also I have noticed how peoples presence on spices can vary. This is based on observations of my family. Who will be very honest if they like a new spice blend or don't care for it.

Poultry seasoning (US version)

This is another spice I have heard about for years. However I had never used the seasoning. I started seeing recipes that called for Poultry Seasoning including "Dr. Baker's Original Cornell Chicken Recipe".

I decided to try a small batch. I ended up using a recipe for Poulty Seasoning off the blog site The Spruce eats.
* The only substitution I did was substitute marjoram with Oregano.

When looking at the ingredients it very much reminded me of a lot of soup recipes from the early 1900's that had these ingredients (not usually all in one).

When I did my trial run I tested a 1/4 teaspoon with 1 cup chicken broth and that seemed strong enough. It had a nice spice warm taste to it. However when I added the seasoning to the chicken broth and tomato based soup, I used the full remaining amount of 1 teaspoon, which did not result as strong as wanted. Next time, since the tomatoes absorbed the heat (taste wise), I will try this closer to the 1 tablespoon amount I use in soups with milder seasoning.

Also side crazy note, I think the sage clove combination in dry form reminded me kind of a perfume smell, but in a good weird way.

Side note observation:

As I use more spice blend recipes and reduce them so more economical, I am using fraction math constantly.

Anyone with kids or grandkids or any one that is a kid at heart out there reducing a recipe would be a fun way to practice fraction math! (Yes I realize that sometimes the fractions get into funky non conventional measurements that would have to go to the nearest teaspoon or tablespoon. So a conversion table might be needed.)

Soul Food seasoning

This is another seasoning that I have seen for years in the store, but did not know what dishes to use it in.

(Soul Food is a type of cuisine originating from African Americans. Technically this is not just the seasoning. For anyone that wants to learn more about the origins and changing perspectives of this cuisines, the Wikipedia article gives a broad initial overview.)

I ended using a recipe found on the blog site Black People's Recipes
The only tweaks I did was remove the salt and celery salt. Since at least one of my recipe ingredients will have salt and I will be using fresh celery.

I tried this spice blend in a soup with blackened peas and bacon with carrots, onion, and celery, this was a good blend.

I tried it in a little bit of broth and liked the seasoning. It has a bit of heat to it, without being spicy.

Interesting article related to flavor

https://www.simplyrecipes.com/the-1-ingredient-upgrade-for-better-soups-works-ev...

>37 BooksandMovies: That was interesting. I would have never thought about using vinegar except for a couple of recipes.

>36 BooksandMovies: I have Ralphs Fajita Seasoning that I bought years ago at my hometown grocery store (Monahans, Texas) that I have kept. I see Krogers in Texas sells it. It is not as strong but I still have use it.

>38 mnleona: Yeah I really like vinegar, but the time or two I tried vinegar in soup or chilli it was a bust. I'm thinking i also used too much and used a kind that did not blend as well. I might try it again the guidance of this article.

This post I am compiling an ongoing list in this section of spice blends that I want to further research and perhaps try. I need to compile it in one area rather than across multiple devices, etc. I figured this would be the smoothest for me since I writing my observations in this thread.

* Achar Masala
* ACHIOTE SEASONING
* Achu spice
* Adana kebab
* Adobe seasoning
* Advieh
* ALHAMBRA MERGUEZ SEASONING
* Apple pie spice
* Aussie Barbie spice rub
* Bafat
* Baharat
* Bajan
* Béarnaise
* Berbere
* Biriyani Masala
* Blackening seasoning
* Buffalo wing seasoning
* Bzar
* California Spice Blend
* Chai spice seasoning
* Chaat masala
* Chaman
* Char masala
* Carolina BBQ seasoning
* Chaimen
* Chermoula
* Chettinad masala
* Chili Lime Powder seasoning
* Clubhouse seasoning
* Cocoa mix
* Currywurst Gewürz
* Dukkah seasoning
* Emeril's Essence
* Fines Herbs
* Fiorentina Seasoning
* Garam Masala
* Gunpowder
* Gyro seasoning
* Hararat
* Harissa
* Hawaij
* Hilbeh
* Jhal Muri Masala
* Kabsa spice (Bahārāt al-kabsa)
* Kan Kan Kan
* Karavay
* Kebab Spice Mix
* Khmeli Suneli
* Kimchi seasoning
* Krambabulya
* Kuchynskiya Przypravy
* Lemon Pepper seasoning
* Machanka
* Merquén
* Mitmita
* Mojo
* Old Bay Seasoning
* Omani spice mix
* Panch Phoron
* Parrapu Podi
* Pestèda
* Piri Piri
* Powder-dounce
* Powder-forte
* Pumpkin spice blend
* Quatre épices
* Ransam Masala
* Ras el Hanout
* Recado Negro
* Recado rojo
* Salsa di Erbe (Tuscan Herb Blend)
* Sambar Masala
* Santa Maria Seasoning
* Samardala Salt
* Sharena Sol
* Shichimi Togarashi
* Southwest seasoning blend
* Steiner Kraemer ( Stryrian herbs)
* Sumac
* Suwanda kudu
* Suya spice
* Szechuan Seasoning (Xinjiang Spice)
* TANDOORI MASALA
* Tourtière (Meat Pie) Spices
* Tsire
* Turkey seasoning
* Vadouvan Spice
* Vindaloo curry powder
* Wu xiang fen (Five-spice powder)
* Yaji
* Za’atar Seasoning blend
* Zazharka
* Zhug

Tried but don't have recipes
* Chicken bouillon powder
* Chili (con carne)
* Fijita seasoning
* Italian seasoning
* Onion soup mix
* Shrimp scampi
* Sloppy Joe Seasoning
* Taco seasoning

BBQ styles
* Kansas city
* Memphis
* Alabama
* St Louis
* Hawaiian
* Central Texas BBQ
* East Texas BBQ
* West Texas BBQ
* South Texas BBQ
* Barbacoa (Mexican type of BBQ)
* Tex-Mex BBQ
* Eastern North Carolina BBQ
* Western North Carolina BBQ (Lexington Style)

California
* South Carolina

Tried and have recipes
* Baharat spice mix
* Baja seasoning
* Beau Monde
* Bouquet garni seasoning
* Cajun
* Chimichurri
* Curry Powder
* (Halifax) Donair Seasoning
* Herbes de Provence
* Jamaican Jerk Seasoning
* Jambalaya seasoning
* Montreal Steak Seasoning
* Mulling seasoning
* Pizza Hut breadstick seasoning
* Poultry seasoning
* Sazon seasoning
* Soul Food seasoning
* Shawarma or Shoarma
* Tempero Baiano (Bahian seasoning) is a Brazilian seasoning

Bouquet garni seasoning

This is another seasoning that I have seen in cookbooks, but had not tried it. This is common in French cooking. Although there are variations, I stuck with a version that the purists view that this seasoning should comprise. The recipe I was used was listed on the Daring Gourmet cooking blog.

I compiled a soup recipe, which will need tweaks. However the blend of herbs I could tell would be a very good mild herby blend. That would easily give a recipe that was very mild a slight umph.

>42 BooksandMovies: Bouquet Garni is wonderful with cooked white beans.

>43 MrsLee: I can see that. I'll have to give that a try.

(My recipe had crushed tomatoes, which i usually have in a lot of my soup recipes.
However, this time, the tomatoes overwhelmed the blend, resulting in tasting like a vegetable soup that had a bit more taste than a simple black pepper vegetable soup. Nothing bad, just did not crave.)

Update with the soul food seasoning,

I tried this spice blend in a soup with blackeypeas and bacon with carrots, onion, and celery, this was a good blend.

Although blackeypeas are sold in grocery stores where I am at and are a frequently used bean in some regions nearby, i had not had these type of beans for years. For anyone that has not cooked these beans before, they have a strong aroma. With the right blend it will taste better than it smells.

When trying new blends for soups I like to try it with a cup of chicken or beef stock. For me I use the powder because i always have these on hand.

I recommend anyone that wants to try new spice blends this method because it is:
* Easy
* Quick
* Less wasteful if it doesn't work out

Besides beef and chicken broth there is also vegetable broth, fish broth, clam juice, etc.

However, I have discovered when actually making the soup with beef in it that the beef stock is not usually needed and will help reduce the salt content.

Also vermicelli noodles with stock is a great substitute for the packaged raman noodle packets, which although tastes good, traditionally has a ton of salt.

Mulling seasoning

This is another seasoning that I have seen in cookbooks, but had not tried it. Traditional Mulling seasoning appears to have been used in wine. (Interesting history it appears with this.) However people use it in a variety of other drinks. I decided to try it in apple juice.

Outcome it tasted good inbetween apple cider and Wassail. Also because of the version I used no additional sugar was added just the natural sugar in the apples.

I used a recipe from the website All Recipes.com. I kept all the proportions the same with the seasoning. However I substituted ground cinamon for cinamon sticks and used ground cloves instead of whole cloves. If making a whole batch I would use more juice than spice ratio that is recommended.

I haven't had extensive time or energy for new spice exploration lately, but I am still looking at ways spices are used periodically.

One thing I have noticed is the trend for flavoring nuts, Also I noticed it seems like these flavored nuts are marked up more than cost of spices, so it seems like making your own spice flavored nuts would be economical if you already have the spices.

I see savory flavored nuts often sold. But I've pondered for a while using different spice blends that are often used in the sweet baked goods using with nuts. This could be a quick and healthier snack when craving sweet spices.

>48 BooksandMovies: I always make my own flavored nuts because I don't like how salty the purchased varieties are. Or they are too sweet. One of my favorite spice blend to use on them is berebere which I blend myself. That is a spicier blends, which with a little sweet, like agave nectar, is delicious. I'm sure a blend of baking spices would also be yummy.

>49 MrsLee: I still have the berebere blend a try sometime. Too many yummy spice blends to try.

Shawarma or Shoarma

This is a seasoning blend that I came across. This blend which has become popular in Holand and elsewhere. According to Wikipedia this originated during the Ottoman Empire in the region of Levantine.

Traditional this is used to marinate roasted meat (lamb, mutton, chicken, turkey, beef, veal) or falafel that is sliced and put on either pita, lavish, or laffa.

I wondered if this season blend could be utilzed in a soup.

I utilzed the Shoarma Spice Mix from Food.com. I kept the same proportions and reduced this to use 1/4 teaspoon to 1 cup chicken broth based soup.

Update regarding the Shawarma or Shoarma use in a soup.

I tried this with lentils, chicken, chicken broth, and some veggies. Unlike a lot of the other soup recipes I make this did not have crushed tomatoes or tomato paste.

For me this was a unique soup that has a dominant taste. I can't really explain it. It's like nothing else I have had before.

It would be a once in a while for me. If you serve for a group, I would recommend appetizer size soup portions. However I can see how this would be good as a marinate on the meat and how a cream sauce is often served with the meat.

Taste Atlas has a section of their website that discusses spice blends very interesting and informative

https://www.tasteatlas.com/spice-blends

>53 BooksandMovies: Great site. Thanks.

Tuscan seasoning is a seasoning that I had seen in grocery stores, but had not tried.

As far as I can tell, there is not a seasoning blend that is specifically marketed as "Tuscan seasoning" within Tuscany, Italy. It appears that individuals in Tuscany commonly mix up their own blends.

I researched seasonings commonly used in Tuscan cooking and found one that was already formulated on recipe blog A Kichen Hoors Adventure. I kept all the proportions the same with the seasoning in a soup recipe I compiled used commonly used ingredients in Tuscany.

Overall very good herby seasoning with a slight warm.

Per The soup and sauce book by Elizabeth Douglas published 1903

"Herbs.—To flavour stock with herbs, it is best to use a bouquet (i.e. a small bunch of mixed herbs, a sprig or leaf each of sage, thyme, marjoram bay and parsley). This can be easily taken out of the soups before serving. If ground herbs are used, add about a tea-spoonful of mixed herbs to every quart of stock.

Seasoning.—It is not necessary to season the original stock. In making it into different soups, the seasoning is of course a matter of taste; but, roughly speaking, to each quart may be put one small tea-spoonful of salt, two pepper-corns, or half a salt-spoon of ground pepper, and one clove."

I will be comparing to my recipes to see if I agree or not.
Side note, this cookbook was published in the UK, so I assume they are using UK imperial measurements not US.

* 1 UK teaspoon = 0.9608 US teaspoon. So the measurement is really close but not quiet exact.
* 1 quart (UK) = 4.8038cup (US)

In soups:
* For a blend that is primarily herb based blend, I use 1 Tablespoon (US).
* For a blend that is primarily a spice blend, I use 1 teaspoon (US)
* For water to help make broth I do use 3-5 cups of water. It depends on the overall bulk of the soup.

Homecooks that have made homemade soup, usually discover even with draining meat before through ingredients there is still fat. It is easier to get most of fat off after it has cooled especially after placed in the fridge. The fat congiels to the top, which you can scrap off. Also the deeper and smaller circumference of the top, the thicker the fat and it is easier to scrap off.

There is always a few fat particles that stray. I just came across a YouTube video that shows a metal spoon chilled with ice dragged across the top will cause the fat to cling to the bottom of the spoon.

https://www.youtube.com/watch?v=MYugpggPaTs

Many countries have a cooking Trinity, three ingredients that they commonly use that help create the flavor base, especially in soups.

The cookbook I mention made reference to using onions, carrots, and celery which according to an online search is often used in a mirepoix, the cooking trinity used commonly in UK cooking. Also they mentioned using turnip, which now appears to be more common in French cooking.

Specifically the book The soup and sauce book, "Vegetables should be added in the proportion of about one carrot, one onion (or leek), half a turnip, a piece of celery, to every quart of stock. In the onion can be stuck a clove."

Taking into consideration
* 1 quart (UK) = 4.8038cup (US)
* For water to help make broth I do use 3-5 cups of water. It depends on the overall bulk of the soup.
* Carrots, when I use them I do use close to equivalent to 1 large carrot
* Onion, when used I usually have beans and crushed tomatoes going on in the soup, so I don't feel like I need a lot of bulk so I don't use a whole onion
* Celery, I do use a stock (one section of celery)
* Turnips are not widely available, so I don't use them

As stated in Soup and soup making by Emma Pike Ewing, Superintendent of the Chicago Training School of Cookery, published in 1882, they recommend the following amount regarding water in soup.

"Authorities differ somewhat in regard to the quantity of water that should be used in preparing stock and making soup.

If the simmering is to continue six or eight hours, as some recommend, a little more water is required than when it is to continue only half that length of time. But as the correct proportions are about one quart of water to each pound of meat and bones, it is absurd to use an additional quantity of water, and waste time and material in reducing the stock to the proper consistency by evaporation."

In my own personal soup
* For water to help make broth I do use 3-5 cups of water. It depends on the overall bulk of the soup. If I do have meat I do usually have around 1 pound of meat in it

Food Nerdy website has part of website that deals with Spice blends common in different countries.

https://foodnerdy.com/blog/?s=Spice+blends

Tried making gesmoorde hoender (Cape Malay braised chicken), and I just have to crow about the result. The spice mix, which is the link to this thread, is a do-it-yourself on-the-fly blend of fresh ginger, garlic, salt, chillies if you like, jeero (cumin), curry powder, cloves, lemon juice and optional piri-piri sauce. Marinate chicken pieces (I left them for an hour), tan some bits of potato in oil in your saucepan, then braise them and the chicken until done. The whole house smelt delicious!

Sounds good! ... Where is the link?

Tempero Baiano (Bahian seasoning) is a Brazilian seasoning I came across when looking at recipes.

This appears to be one of the all purpose seasons used in Brazilian cooking from meats, stews, and etc. It also appears that this is a blend that can vary.
Therefore, I tried to find one that was authentic.

I found one on Brazillian food blog site Comidinhas do Chef.com.

I did the following alterations to the recipe:
* Tumeric instead of saffron
* Red pepper flakes instead of Calabrian
* No ajinomoto (MSG)
* Paprika used Sweet Paprka and also smoked Paprika

I plan on using this in a soup recipe with black beans.

My family gave me a small mixture of Garam Masala that they picked up, which I am excited to try.
(I have been wanting to try this mixture for a while, but had not mixed up because there were a couple of few spices that are not readily available in a smaller standard size in the stores i frequent. ... Many stores i noticed are expanding their selection of spices so I anticipate this may change.)
Anyway my question for the group, garam masala any particular basic use of it that it elevates it whether sprinkling and roasting or a particular legume soup?

>64 BooksandMovies: I like it in rice.

Made the Baharat spice mix I mentioned above in a lentil, tomato, sweet peppers, and onion soup mix. Used 1/2 teaspoon instead a tsp like I would usually with Spicer soup mixes. With using less it just provided an undertone and emphasized the sweetness of the peppers. Interesting effect but I think I will try more seasoning next time.

Just observation no recipe, so in the the USA there is a dish that is unclear if originated or evolved from a Mexican dish, called chilli con carne or sometimes simply chilli. (There are debates about how should be made beans or no beans, type of meat (or no meat), spice level, etc. There are also cookoffs with all ages and demographics.) If you live outside of USA (or in area of USA that this is not as common), I highly recommend finding a recipe only for the seasoning blend and whip up a version to your liking.
(Chicken chili is also a thing, but usually has a different seasoning blend. This is also a good dish but it is something different.)

In addition to using the seasoning for Chilli, it is really good in stew with black beans and little smokies, this takes on a whole different flavor. (Side not this would not be considered a traditional Chili. :) ) I was inspired by Black Bean Soup recipe found on the Modern Proper blog.

Currently also trying to tweak a recipe blend for a kimchi seasoning with ingredients that is economical to me and is close to the original. This is still a work in progress. There was a type of store bought ramen noodle that is kimchi flavor that is really good. However, after looking at the sodium content, I decided needed a different option, way too much salt even if you are burning off lots of calories in a day.

Also not necessarily a spice blend, but lends taste to dish.

If you like Maple flavored deserts, but don't have pure Maple syrup, I highly recommend investing in some maple flavoring. I made some simple soft maple flavord cookies for a group coworker party and they were none left by the end of the day.

So another comment about flavor of dish not spice blend itself.

As we know flavors that are inspired from previous dishes sometimes work out great and sometimes don't.

So there is a dish I read about in Italy called Spumoni that is a desert. It has a layer of pistachio flavored, chocolate, and cherry flavored gelato.

In the USA Italian bakeries a long time ago started to sell cookies that had the same flavor and 3 colored strips like the original in cookie form.

The recipe I found for a Spumoni Cookies took it a step further and ditched the food color dyes and just used the essentials that made the flavors (cherry, chocolate chips, and pistachios) and what cookie eaters in the USA are familiar in cookies (brown sugar, white sugar, vanilla extract, and almond extract). Very good and easy drop cookie to make.

The recipe I used was Italian Spumoni Cookies ("Spumookies") from Chief Jeff Mauro of the Food Network.

I have noticed some of soup recipes after skimming soup following day (of the fat) looses some of the seasoning depending how much have to skim. As I make some of my soup recipes again reevaluating if need to add more seasoning. I would like my spice soups/stews to have heat level like a medium heat chili (con carne). Tried increasing the seasoning for one recipe and it helped it substantially, but not quite sure if quite there.

I've often noticed that some of my favourite spices dissolve preferentially in the fat phase of the dish I'm making. What would happen if you added the seasoning only after skimming the fat?