Spices for street food
Chaat masala, jerk, suya and shawarma: seasoning made for a fast hand and a hot pan.
Street food is where spice is eaten fastest, in markets and at stalls where a seasoned mixture is put together in front of you. It is one of the best introductions to a place's flavours.
Asia
Indian chaat, Thai som tam, Indonesian satay, Vietnamese banh mi and Korean tteokbokki all rely on spice blends or pastes made at the stall. Chilli, lime, tamarind and sesame are frequent.
Middle East and Africa
Shawarma, falafel and kebab are spiced with cumin, coriander, paprika and sumac. Suya in West Africa is rubbed with yaji, and Ethiopian and North African sandwiches carry harissa or berbere.
The Americas
Tacos al pastor use chilli and achiote, Peruvian anticuchos use aji panca and cumin, Caribbean doubles and jerk stalls use curry and pepper, and American food trucks use smoky rubs.
Street food on EveryMasala
The spices written up so far, best known first.
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