79 spice blend recipes

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

Tilapia fillets rubbed with a smoky spice blend of paprika, cumin, oregano, and dry mustard, then seared in a screaming-hot skillet until bronzed and crispy. Dinner in 15 minutes.

Chaat masala, the tangy, sour Indian spice blend built on amchoor (dried mango powder) with cumin, coriander, ginger, and a kick of cayenne. Sprinkle it on fruit, potatoes, and snacks for instant zing.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Butter-dipped pork chops coated in a fiery Cajun spice blend and seared in a screaming hot cast-iron skillet until crusty and charred. Warning: this generates serious smoke and even more serious flavor.

Easy garam masala: a streamlined four-spice blend of black cumin, peppercorns, cloves, and nutmeg ground fresh. Essential warming Indian spice mix.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.