Spices for snacks and tea time
Spiced nuts, crisps, fritters, chaat and everything eaten between meals.
Snacks are where spice is often most playful, with crisp, salty, sour and hot flavours coated in seasoning mixes made to eat between meals.
Savoury snacks
Indian chaat uses chaat masala, with black salt, amchur and cumin. Mexican snacks use chilli and lime, as with tajin on fruit. Japanese rice crackers use shichimi and nori, and North American popcorn and chips use paprika, onion, garlic and cheese powder.
Nuts and seeds
Roasted nuts and seeds are coated in spice mixes from many places, such as dukkah in Egypt, masala peanuts in India and chilli-lime peanuts in Mexico.
Tea time
Tea-time snacks, such as samosas, pakoras, scones and biscuits, bring spice to the afternoon. Cardamom biscuits, ginger cake and spiced fritters are typical.
Snacks and tea time on EveryMasala
The spices written up so far, best known first.
馃嚤馃嚢 Sri Lanka and 5 moreCinnamon
The dried inner bark of Cinnamomum trees, prized for its sweet warmth and essential oil.Bark 路 Warm and sweet-spiced 路 Sweet and mellow
馃嚚馃嚦 China and 2 moreChinese cassia
The thick-barked spice tree of southern China, yielding a bold and sweet bark used in cooking and medicine.Bark 路 Sweet and mellow 路 Warm and sweet-spiced
馃嚠馃嚛 Indonesia and 5 moreIndonesian cinnamon
A strong, affordable bark from Sumatra used as a common spice and oil source.Bark 路 Warm and sweet-spiced 路 Sharp and pungent
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Chinese cassia: Itineranttrader, Public domain, source
- Cinnamon: Luc Viatour, CC BY-SA 3.0, source
- Indonesian cinnamon: Forest & Kim Starr, CC BY 3.0, source