We learned about the gomasio and how to prepare it at home . We went to sneak in many spices until a few years ago unexplored by most of us, and nowadays more and more popular – starting from ginger, naturally (and also Japanese) and then the prodigious turmeric, the exotic cumin, the paprica and its intriguing smoked version. Now let's take care to mix them well together and in particular let's get to know some of the more traditional mixes that are used in the various cuisines of the world (did you know that women practice and enjoy preparing ethnic dishes when the partner is not there?!?)

The mixture of exotic spices popularized first in Italy was undoubtedly the curry – full of virtues – which is actually one variety of mixtures of which one of the most famous is the Garam masala. 'Masala ' it is in fact the Indian name of what we call curry (the spice mixture) while with the term 'curry' one refers to the Indian subcontinent variety of traditional dishes who use a sophisticated combination of spices and herbs (and indeed 'masala'). Also in tropical Asia with 'curry' refer to the leaf of the "Curry tree" Murraya koenigii, plant belonging to the Rutaceae family (of which they are a part citrus fruits).

The mixture of 5 spices it's a ubiquitous mix Chinese based on anise pepper, fennel seeds, Chinese cinnamon, anise flowers and cloves. Actually it is used throughout Asia (and now in the middle of the world!) To flavor and flavor dishes. In particular it is used as dry marinade, especially with chicken, pork and duck meats and as a breading for fries. But what is the anise pepper? It is also called pepper flower, but it is perhaps better known as Sichuan pepper. It is the small berry of such plants Zanthoxylum, also belonging to the Rutacce family, whose appearance resembles that of the berries of black pepper but that really does not have no correlation with it. It is not spicy but it is pungent, leave a citrusy aftertaste and a feeling of numbness in the mouth. The seed inside the berry is usually removed because it is bitter. It is mainly used with dishes based on fish or meat (chicken and pork). And the anise flower? Is thestar anise, the eight-point star-shaped fruit of the tropical bush Illicium verum. Finally the so-called Chinese cinnamon and the cassia, aromatic tree similar to cinnamon.

The Bahārāt is a spice mix used throughout the Middle East (the term means "spices" in Arabic) whose ingredients vary from region to region but whose traditional basis is made up cumin, cardamom, pepper, nutmeg, allspice, paprika (or chilli), cinnamon (or cassia), cloves. In addition there may be, for example, curcuma, saffron (Gulf countries), ginger, rose petals (Tunisia), mint (Turkey), dehydrated lime and cumin, or the "Caraway" (Carum carvi), which has nothing to do with cumin !. This blend is polyvalent, ie it is used for every type and kind of dish. It is basically a mix from thesweet and vaguely smoky aroma, but it can also be very pungent and earthy. And what is meant by pimento?!? It is the pepper of Jamaica or peppered pepper, which is called in English "Allspices" because it looks like a combination of clove, cinnamon and nutmeg.

dukkah it's a mix Egyptian which combines spices with nuts and is used especially as breading (lamb, fish rather than tofu) and to flavor pasta, roasted vegetables but also fresh fruit, bread and cheese, It is prepared with sesame, coriander, seeds and toasted nuts – primarily cumin and hazelnuts, but also for example pumpkin seeds and almonds. Another often present spice is black pepper, while as aromatic herbs thyme and mint.

Persian advieth: rose petals, cinnamon, cardamom, cloves, nutmeg. It is often used with recipes based on rice and stews.

Now let's see some ideas coming from American continent. To flavor the cajun cuisine, the very tasty, rustic and poor typical of the descendants of French immigrants in the Southern States (Louisiana in particular), is the most famous Blackening Seasoning. It is prepared with paprika cajun (which gives the color black-red), garlic, thyme, oregano and black, white and cayenne pepper. Pike depending on the amount of pepper. To be used with meat and fish.

The so-called Italian Seasoning it is a creation typically toMerican which usually includes oregano, basil, rosemary, thyme, garlic and a representative of the genus Capsicum – pepper or chili pepper.

dall 'Latin America is the ubiquitous Kilos, that in the contamination Mexico-United States of the South becomes the Chili powder, a powder that includes ‘ancho chile ' ie the dry version of the variety of Poblano chilli, with heart-shaped and mildly spicy fruits. And then paprica, cumin is Mexican oregano, a plant with a taste similar to our local oregano but which actually has no botanical correlation with it.

From Europe we have the Herbs of Provence, "invented "in France in the 1970s for use and consumption abroad. The mixture varies according to the manufacturer but is composed normally with a base of lavender, fennel, basil and thyme. There may also be rosemary, sage, marjoram, mint and oregano. To use con fish, vegetables or even grilled meat. Always from forest interpretation of French cuisine comes the defined mixture Fine herbs, which comprises chervil, chives, tarragon and prezzemolo. Multipurpose.

Carola Traverso Saibante
December 2019

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