By Joseph Steele.
Spices have played pivotal roles throughout history. From being used as a form of currency to grand gestures of love and diplomacy, the power of spice has long been revered. Fortunately, we are lucky enough to have access to so many incredible spices and blends, bringing the whole world to our kitchens.
We take a look at some popular blends, expertly crafted by the team at Gewürzhaus and explore the stories behind these exquisite concoctions:
Step into the bustling streets of 17th-century Tokyo with every sprinkle of Shichimi Togarashi. Originally blended by Tokyo’s herb dealers, this ‘seven-flavoured chilli’ is a vibrant spice designed to enhance the umami flavours so prevalent in Japanese cuisine. While this blend may vary regionally, the core stays the same – spicy, citrusy and nutty. Traditionally made with chilli, sesame, orange peel and several other spices the flavour profile is deliciously unique.
Shichimi Togarashi is a must in the repertoire of any adventurous flavour hunter. Whether you’re enhancing a steaming bowl of udon or adding a fiery kick to yakitori, the balance of spice and citrus adds depth and brightness to any dish that instantly elevates the experience. Sprinkle the blend over grilled meats, add it to broths or noodles and watch the dish transform into something that is both deeply traditional and excitingly innovative.
Herbes de ProvenceBe transported to the sun-drenched fields of Southern France with this aromatic mixture. Popularised in the 1970s, Herbes de Provence captures a far older tradition - a blend that celebrates Provence’s agricultural diversity where local herbs are gathered to create this fragrant, slightly sweet and savoury mix. Typically made from thyme, basil, rosemary, tarragon, savoury, marjoram, oregano and lavender it is the essence of the French countryside encapsulated in a jar.
Versatile but transformative, this blend delivers an enchanting flavour to roasted or grilled vegetables, meat and fish. Infusing a floral and herbal warmth into every dish, it is a superb addition to marinades or as a seasoning for stews and sauces offering an herbaceous lift. Bring a little Provencal flair to your kitchen.
Chai Masala
Chai Masala’s roots can be traced to ancient Ayurvedic traditions in India. Steeped in traditions where spices were used for their health benefits, the specific blend of spices in chai has evolved to enhance both flavour and medicinal properties. Raj’s Majestic Chai Masala from Gewürzhaus is a perfect example – a tealess blend bursting with the warm aromatics of cinnamon, cardamom, cloves, star anise, ginger and pepper.
This blend strikes a beautiful balance between sweet, woody and spicy notes. Add it to a milk of your choice (with or without tea) to create a restorative chai, or use it to create luxurious desserts. Bring a spicy twist to your baking with a dash of this blend where hints of lingering ginger and pepper will add a warm hit to your confections.
Ras el Hanout
This complex blend heralds from Morocco and is arguably the jewel in Moroccan cuisine’s crown. Central to the cuisine for centuries, Ras el Hanout means 'head of the shop' implying it is made with the best spices available, a practice that mirrors the trade history of Morocco. It can include more than a dozen ingredients like cumin, ginger, turmeric and allspice.
As a foundational flavour base explore the exotic flavours of North Africa through lamb stews, spiced couscous, rich tagines or roasted vegetables. With such a wide flavour profile, Ras el Hanout is ideal for creating dishes with a deep, rich and aromatic profile. A spice collection without Ras el Hanout is one that is missing out. Don’t be put off by the complexity of this blend, it is a stunning addition to any kitchen.
Jamaican Jerk Spice
The fiery and sweet jerk spice blend captures the heart and soul of Jamaican cooking. Originating from the fusion of indigenous Arawak techniques with African, European and Asian influences, it’s a celebration of Jamaica’s history. Typically crafted from allspice, thyme, Scotch bonnet peppers and cloves it is perfect for dry or wet marinades for grilled, slow-cooked, smoked or roasted meats.
Traditionally used with pork or chicken it is also delicious with char-grilled vegetables and fish. With an unmistakable flavour profile, it is also perfectly at home with plant-based dishes utilising tofu or pulled jackfruit. Balanced with the heat from chilli, ginger and cinnamon, the top notes of allspice carry a deliciously bright medley of flavours. Transport your tastebuds to the sunny, vibrant beaches of Jamaica with a Caribbean feast.
Gewürzhaus offers 250 spices, herbs, salts, peppers, teas and sugars from around the world, and over 100 exclusive small-batch blends. Shop now.
