Chinese Five Spice

Great for meat, vegetables, even baked goods.  Contains star anise, Szechuan peppercorns, fennel, cassia, and clove

http://www.thekitchn.com/inside-the-spice-cabinet-chinese-five-spice-powder-74672

Ingredients

2 whole star anise
2 teaspoons Szechuan peppercorns (or generic peppercorns)
1 teaspoon cloves
1 teaspoon fennel
1 cassia or cinnamon stick

Optional sixth spice:

1 teaspoon coriander seed 

Other recipes also include:

1/2 teaspoon white pepper and/or 1/2 teaspoon ground ginger

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Dukkah-Egyptian condiment/spice mix

Dukkah-Duqqa, du'ah, do'a, or dukkah -Egyptian condiment/spice mix with a combination of herbs, nuts, and spices. 

http://www.seriouseats.com/2014/07/what-is-dukkah-middle-east-spice-blend.html

INGREDIENTS

110g (2/3 cup) hazelnuts

80g (1/2 cup) sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

2 teaspoons freshly ground black pepper

1 teaspoon flaked sea salt (like Maldon brand)

Extra virgin olive oil, to serve

Crusty bread, to serve

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Khmeli suneli-Traditional Georgian spice mix

khmeli suneli is a traditional Georgian spice mix. Popular in the entire Caucasus region.  Contains fenugreek seeds and leaves, coriander, savory, and black peppercorns.

https://www.chowhound.com/recipes/khmeli-suneli-10587

Ingredients

2 tablespoons dried marjoram

2 tablespoons dried dill

2 tablespoons dried summer savory

2 tablespoons dried mint

2 tablespoons dried parsley

2 tablespoons ground coriander

1 tablespoons dried fenugreek leaves

2 teaspoons dried ground marigold petals

1 teaspoon ground black pepper

1 teaspoon ground fenugreek seeds

2 crushed bay leaves

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Bahārāt-Middle Eastern cuisine

Derived from the word bahar, Baharat means "spice" in Arabic, and literally translates "pepper".  Used as an all purpose mix in Lebanon, Syria, Jordan, and Palestine.

http://www.daringgourmet.com/baharat-middle-eastern-spice-blend-2/

Ingredients

1 tablespoon black peppercorns

1 tablespoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon whole cloves

½ teaspoon cardamom seeds

1½ tablespoons paprika

1 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

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Ras el hanout-North African/Moroccan spice mix

Considered to as the National Spice of Morocco. It translates "Head of the Shop" or "Best of the Best"  The perfect mix to finally try out that Tagine Lamb Recipe.

http://www.epicurious.com/recipes/food/views/ras-el-hanout-101070

INGREDIENTS

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander seeds

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

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Recipe and how to use Garam Masala

Garam Masala translates “warm spice mix,” this bronze-colored combination includes cinnamon, nutmeg, cloves, cardamom, and mace. Use to build flavor in hot dishes and enhance dressings and marinades, or dust over curried dishes.

Monica Bhide’s Garam Masala from the Seattle Times is a good resource for learning more about a quintessential Indian spice.

http://www.seattletimes.com/life/food-drink/how-to-use-garam-masala/

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Curry Powder lesson applied: Simple chicken and red pepper curry

The ingredients in curries span hundreds of possible spices, though the one most familiar to us is a combination of coriander, cumin, turmeric, and fenugreek. Use in sauces and to add interest to dips, fries, and tuna or egg salad.

Apply your curry skills with this riff on Madhur Jeffrey's curry from the The Guardian

https://www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-curry-onion-ginger-garlic-mamta-gupta-back-to-basics-henry-dimbleby

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