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ChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the Flavor HarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The Test MarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & Exports HarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop Raids HarvestKashmir Squanders Saffron ChilliChesapeake Chili Crisp? A DC-Area Chef Is Putting Unexpected Spins on the Condiment.HarvestRed Gold In Cold Desert: Iranian Corms Take Root As Ladakh Begins Saffron Farming Under 'Him Sarovar'TradeSpice market update: cumin continues its upward trend HarvestOyster Mushroom Cultivation Using Large Cardamom Residue: A Waste to Wealth Innovation by KVK Anjaw Foodde' tandoor: Chinese ex-property agent turned hawker now serves masala rendang mutton & Indian mee siam ChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the Flavor HarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The Test MarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & Exports HarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop Raids HarvestKashmir Squanders Saffron ChilliChesapeake Chili Crisp? A DC-Area Chef Is Putting Unexpected Spins on the Condiment.HarvestRed Gold In Cold Desert: Iranian Corms Take Root As Ladakh Begins Saffron Farming Under 'Him Sarovar'TradeSpice market update: cumin continues its upward trend HarvestOyster Mushroom Cultivation Using Large Cardamom Residue: A Waste to Wealth Innovation by KVK Anjaw Foodde' tandoor: Chinese ex-property agent turned hawker now serves masala rendang mutton & Indian mee siam

EveryMasala

Blends and masalas

67 spice blends, pastes and rubs, each drawn as a ring of its parts and made step by step: toast, grind, blend, temper, store.

Presented by ClearTrust Free for cooks, makers and the curious.

RegionAll South Asia Southeast Asia East Asia Central Asia and the Caucasus Middle East North Africa Sub-Saharan Africa Europe North America Latin America and the Caribbean

Regional blends

The signature mix of a country, a coast or a city: garam masala, ras el hanout, baharat.

🇨🇳 Regional blendsMala seasoningThe numbing-and-hot mix of Sichuan pepper and chilli behind Sichuan hot pot and skewers.

Classic blends

Blends the whole world knows: curry powder, five-spice, herbes de Provence.

🇨🇳 🇹🇼 🇻🇳 Classic blendsFive-spice powderChinese blend built on star anise, cloves, cinnamon, Sichuan pepper and fennel.🇯🇵 Classic blendsShichimi togarashiJapan's seven-flavour chilli blend with sansho, orange peel, sesame and seaweed.🇨🇳 Classic blendsThirteen-spice powder (shisanxiang)A northern Chinese multi-spice powder with a long list of warm and aromatic ingredients.

Pastes and wet masalas

Ground wet: curry pastes, harissa, recado and the mortar-made bases of the kitchen.

🇰🇷 Pastes and wet masalasKimchi seasoning pasteA gochugaru, garlic and fish sauce paste rubbed between cabbage leaves for kimchi.🇰🇷 Pastes and wet masalasGochujangKorea's fermented red chilli paste of glutinous rice, soybean and gochugaru.

Salts and finishing mixes

Furikake, dukkah, gomasio and the seasonings sprinkled on at the end.

🇯🇵 Salts and finishing mixesFurikakeA dry Japanese rice topping of seaweed, sesame and salt, with fish or egg in some versions.🇨🇳 🇹🇼 Salts and finishing mixesSichuan pepper salt (jiaoyan)Toasted Sichuan pepper ground with salt, a dry dipping seasoning for fried food.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.