Trio of Spice Blends For Food Lovers

Some of the world’s most loved flavours come not from a single spice but from a blend. Combining spices, seeds, herbs and nuts creates layers of taste that no single ingredient can deliver – often touching several of the five basic flavours at once: sweet, sour, salty, bitter and umami.

Here are three classic blends from very different culinary traditions, and easy ways to bring them into everyday cooking.

1. Dukkah – a Traditional Egyptian Blend

Dukkah originates from Egypt and is one of the oldest spice blends in the world. The name comes from the Arabic word for “to pound”, because the ingredients are crushed rather than finely ground.

A typical dukkah combines roasted nuts (usually hazelnuts), sesame seeds, cumin, coriander, black pepper and salt. The result is crunchy, nutty and warmly aromatic.

How to use it: the classic way is to dip bread in olive oil and then into dukkah. It is also excellent sprinkled over roasted vegetables, salads, eggs or hummus – and, surprisingly, over sweet dishes like puddings, mousses or ice cream.

Read more in our dukkah guide.

2. Za’atar – the Taste of the Levant

Za’atar is a staple across the Middle East. It is usually made from dried thyme or oregano, toasted sesame seeds and tangy sumac, often with a pinch of salt.

Its flavour is herbal, nutty and pleasantly sour – a combination that works with almost anything savoury.

How to use it: mix with olive oil and spread on flatbread before baking, sprinkle over labneh, yogurt, roasted potatoes or grilled vegetables, or use as a rub for tofu, fish or chicken.

Learn more in our article What Is Za’atar? and the za’atar guide.

3. Shichimi Togarashi – Japan’s Seven-Flavour Spice

Shichimi togarashi translates as “seven-flavour chili pepper”. The blend was first sold by herbalists in 17th-century Edo (today’s Tokyo), who combined flavour with ingredients believed to support health.

A traditional mix includes chili, sansho or Sichuan pepper, roasted sesame seeds, dried citrus peel, ginger, poppy or hemp seeds and nori seaweed. It is spicy, citrusy and slightly numbing.

How to use it: sprinkle over noodles, ramen and miso soup, rice bowls, grilled vegetables, tofu or edamame. A pinch also livens up popcorn and avocado toast.

Read more in our shichimi togarashi guide.

Tips for Cooking with Spice Blends

• Add at the end. Blends with seeds and nuts, like dukkah and za’atar, keep their crunch and aroma best when sprinkled over a finished dish.
• Bloom in oil. Warming a blend briefly in olive oil or sesame oil releases its aromatic compounds and makes a quick dressing or dip.
• Watch the salt. Many blends already contain salt, so taste before seasoning further.
• Store well. Keep blends in an airtight container away from light and heat, and use them within a few months for the best flavour.

Spice Blends… In Short

Spice blends are an easy way to expand your culinary horizons: a single jar brings the flavours of a whole cuisine to simple ingredients. Start with one – dukkah for crunch, za’atar for tang or shichimi togarashi for heat – and see how it changes your everyday dishes.