Countries have different signature spices that define their cuisines, and it is interesting to note how often the key flavours are not those grown locally, rather that spices have crisscrossed east and west to be embraced in faraway lands. Dive into a selection below.
MALAYSIA
- Complex, rich
- Signature spices: dried chilli, ginger, galangal, lemongrass, curry leaf
- Blends: rempah
JAPAN
- Umami, savoury, fresh
- Signature spices: sesame, ginger, sansho, white pepper
- Blends: shichimi togarashi, gomashio, furikake
THAILAND
- Hot, sour, fresh
- Signature spices: lemongrass, chilli, coriander (cilantro) root, pepper, pandan leaf
- Blends: curry pastes, khao kua
MYANMAR
- Fragrant, savoury
- Signature spices: ginger, chilli, lemongrass, cumin, turmeric, star anise
- Blends: curry powder, garam masala
HIMALAYAN BELT
- Hot, astringent
- Signature spices: ginger, fenugreek, chilli, coriander, cumin, turmeric, black cardamom, mustard
- Blends: panch phoron, timur ko chop
NORTH INDIA & PAKISTAN
- Pungent, earthy
- Signature spices: ginger, cumin, coriander, turmeric, chilli, cinnamon, fennel, clove
- Blends: garam masala
IRAN
- Floral, musky
- Signature spices: saffron, rose petals,
- Blends: advieh
ARABIAN GULF
- Fragrant, intense, musky
- Signature spices: cardamom, dried lime, saffron, clove
- Blends: baharat, hawaij
HORN OF AFRICA
- Fiery, aromatic, smoky
- Signature spices: fenugreek, chilli, Ethiopian cardamom, cumin, coriander
- Blends: berbere, mitmita, xawaash
This is an edited text and image extract from The Nutmeg Trail by Eleanor Ford, photography by Ola O. Smit. Published by Murdoch Books, RRP $49.99.
This article was originally published in Issue 29 – Flights of Fancy. You can purchase this issue and enjoy more enchanting content here.
