Spice mixes are blendedspices orherbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such aschili powder,curry powder,herbes de Provence,garlic salt, and otherseasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such aspumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.

Masala (derived fromSanskritमषि (maṣi), to mash or powder/grind to powder)^[1] is a term from theIndian subcontinent for a spice mix. A masala can be either a combination of dried (and usuallydry-roasted) spices, or apaste (such asvindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively inIndian cuisine to add spice and flavour,^[2] most familiarly to Western cuisine inchicken tikka masala and chickencurry, or inmasala chai.^[3] OtherSouth Asian cuisines includingBangladeshi,Nepalese,Pakistani andSri Lankan,Southeast Asian cuisine such asBurmese, andthe Caribbean regularly use spice mixes.^{[citation needed]}

• Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers
• Montreal steak spice, a seasoning mix for steaks and grilled meats
• Old Bay Seasoning, a seasoning mix ofcelery salt,black pepper,crushed red pepper flakes, andpaprika originally created inBaltimore^[4] and regionally popular inMaryland as well asMid-Atlantic andSouthern states, parts ofNew England, and theGulf Coast^[5]
• Pumpkin pie spice, a North American blend of cinnamon, clove, ginger, nutmeg, and allspice
• Italian seasoning, a blend of rosemary, thyme, basil and oregano
• Seasoned salt, a blend of table salt, herbs and spices.
• Tajín, a Mexican blend ofchili powder,salt, and dehydratedlime juice

• Adobo, amarinade of paprika,oregano, salt, garlic, andvinegar originating in Iberia and widely adopted in Latin America and elsewhere; not to be confused by the Philippines preparation given the same name by colonial-era Spaniards
• Beau Monde seasoning, containing salt,onion powder andcelery powder, sometimes with other ingredients
• Fines herbes, a French blend ofparsley,chives,tarragon, andchervil for seasoning delicate dishes
• Garlic salt, a mixture of driedgarlic andtable salt
• Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
• Italian seasoning, a blend oforegano,thyme,basil,parsley, andsage
• Khmeli suneli, a blend used in Georgia and the Caucasus region
• Lemon pepper, a blend oflemon zest, crackedblack peppercorns, salt, and spices
• Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices
• Mulling spices, a European spice mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
• Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger
• Seasoned salt, a blend of table salt, herbs, spices, other flavourings
• Sharena sol, a Bulgarian mixture ofsummer savory, paprika and salt, with other optional ingredients
• Vadouvan, French version of an Indian masala

• Advieh, a spice mixture used inIranian cuisine andMesopotamian cuisine
• Afrinj, anEthiopian blend that is milder than berbere or mitmita^[6]
• Baharat, used throughout theMiddle East
• Berbere, an Eritrean and Ethiopian blend
• Duqqa, a blend popular in Egypt and its surroundings, made from nuts, spices and herbs
• Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee
• Mitmita, an Ethiopian blend of African birdseye chili peppers, cardamom, cloves and salt
• Ras el hanout, aMaghrebi blend that includes cinnamon and cumin among other spices
• Qâlat daqqa, also known as Tunisian five-spice
• Tabil, aTunisian spice mix made from herbs, spices, and sometimes roses^[7]
• Yaji, aHausa spice mix for traditionalsuya andchichinga kebabs inSahelianWest Africa; made from cayenne, ginger, peppercorns, ground peanuts, dried onion, and chili
• Za'atar, a Middle Eastern mix which is both an individual herb and a blend of that herb withsesame seeds and sometimes driedsumac

• Bumbu, several Indonesian blends
• Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices, usually fennel seeds and Szechuan peppercorns
• Thirteen-spice powder [zh] (十三香), eight more (not always fixed) ingredients mixed withFive-spice powder
• Húng lìu, a Vietnamese blend
• Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori

• Bafat, used in Mangalorean cuisine
• Chaat masala, ground spices used for flavouringchaat
• Garam masala, most commonly used spice blend in theIndian subcontinent
• Kaala masala, black spice blend used in the Indian subcontinent
• Panch phoron, a five-spice blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds originating from theIndian subcontinent
• Tandoori masala, spice blend originating from the Indian subcontinent for tandoor-cooked meats
• Thuna paha, a spice blend of coriander, cumin and fennel seed used in traditional Sri Lankan cuisine^[8]

• List of culinary herbs and spices
• Seasoning

• Media related toSpice mixtures at Wikimedia Commons

• Herb and spice mixtures

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