International Seasoning Differences

Here is a listing of the key ingredients that put an identifying imprint on cuisines from around the world.

Brazil
Bay leaves, black pepper, cardamom, cloves, coriander, garlic, ginger, ground red pepper, nutmeg, parsley, saffron, cilantro, coconut milk, olives, onion, palm oil, sherry, thyme.

Cajun
Black pepper, cumin, dry mustard, filé powder, ground red pepper, garlic powder, onion powder, thyme, crab boil, hot sauce, lemon, tomato, Worcestershire sauce.

China
The many regions of China-Hunan, Sichuan, Canton, Suchow, to name just a few-share similar seasonings, but they're used in different ways. The fiery hot and spicy dishes of Sichuan seem cultures away from the mild foods of Canton, yet many of the flavorings remain the same.

Chives, cilantro, coriander leaves, dried red peppers, five spice powder, garlic, ginger, sesame seeds, star anise, Sichuan peppercorns, white pepper, chili oil, chili paste, Chinkiang vinegar, chives, cilantro, daikon (white radish), dried mushrooms, fermented beans and bean pastes, green onions, Hoisin sauce, honey, lotus root, monosodium glutamate, nuts (cashews, peanuts), onion, oyster sauce, peanuts, rice wine, rice wine vinegar, sesame oil, shiitake mushrooms, soy sauce (light, thick and dark varieties).

France (Classic Parisian)
Basil, black, white, green and pink peppercorns, chervil, fines herbes (a blend of chervil, chives, tarragon and parsley), garlic, marjoram, nutmeg, Parisienne Spice (also known as "Quatre Epices," a blend of black pepper, nutmeg, ginger and cloves), parsley, rosemary, savory, tarragon, thyme, apples, brandy, butter, lemon, mushrooms, onion, shallots, truffles.

France (Alsace)
Anise seeds, basil, chervil, cinnamon, cloves, coriander, cumin, ginger, juniper berries, mace, marjoram, rosemary, saffron, sage, horseradish, leek, shallots.

France (Provence)
Chervil, chives, garlic, Herbes de Provence (blend of basil, bay leaf, savory and lavender), lavender, mace, marjoram, mint, mustard, oregano, parsley, rosemary, saffron, sage, tarragon, thyme, almonds, anchovies, capers, lemon, olives, olive oil, onion.

Germany and Eastern Europe
Black and white pepper, bay leaves, caraway seeds, cinnamon, cloves, dill, garlic, ginger, Hungarian paprika, juniper berries, mustard seeds, nigella seeds, nutmeg, parsley, poppy seeds, rosemary, saffron, celery root, dried mushrooms, horseradish, onion.

Greece
Bay leaves, black pepper, cinnamon, cloves, dill, fennel seeds, garlic, fruity olive oil, honey, lemon, mastic, Mediterranean oregano, mint, nutmeg, parsley, rosemary, thyme, nuts (almonds, hazelnuts, pine nuts, pistachios, walnuts), onion, orange.

India
In India, Northern and Southern regions have distinctly separate flavors, yet share many of the same ingredients. Here is a sampling:

North: Asafoetida, black and green peppercorns, cardamom, ground red pepper, dried chili peppers, chives, cinnamon, coriander leaves, coriander seeds, cumin, curry powder, fenugreek, galangal, garam masala, ginger, Kari leaves, mint, saffron, turmeric, mustard seeds, nigella seeds, poppy seeds, lime, pistachio nuts, rose water, tamarind.

South: In addition to the ingredients above, you will find black pepper, coconut, garlic and orange flower water.

Indonesia
Black and white peppercorns, cinnamon, cumin, coriander, dried chili peppers, curry powder, garlic, ginger, parsley, saffron, turmeric, annato oil, brown sugar, celery, coconut, green onion, lemon grass, lime, onion, peanuts, shrimp paste, soy sauce, tamarind.

Italy (Northern)
Basil, bay leaf, garlic, Mediterranean oregano, nutmeg, parsley, saffron, sage, rosemary, thyme, white pepper, butter, lemon, onion, Parmesan cheese, pine nuts, porcini and wild mushrooms, prosciutto.

Italy (Southern)
Basil, bay leaf, black pepper, crushed red pepper, fennel seeds, garlic, marjoram, mint, nutmeg, oregano, parsley, rosemary, sage, capers, lemon, Marsala, olives, olive oil, onion, pancetta.

Jamaica
Allspice, annatto seeds, bay leaves, black pepper, cilantro, curry powder, ginger, mace, nutmeg, oregano, Scotch Bonnet peppers, thyme, coconut, lime, orange, tamarind, vanilla.

Japan
Chives, garlic, ginger, mustard, sesame seeds, "seven-flavored pepper" (a blend of Japanese pepper, flax seeds, poppy seeds, black sesame seeds, dried tangerine peels and hot, dried chilies), burdock root, daikon (white radish), dried mushrooms, horseradish (wasabi), onion, mirin (rice wine), miso, monosodium glutamate, nori (dried seaweed), rice vinegar, sake, sesame oil, shiitake mushrooms (dried and fresh), soy sauce, sugar.

Malaysia
Black and white pepper, cardamom pods, cinnamon bark, coriander seeds, cumin seeds, ground red pepper, fennel seeds, garlic, ginger, mace, mustard seeds, star anise, turmeric, blachan (shrimp paste), coconut, peanuts, lemon grass, lime leaves, macadamia nuts, onion, tamarind.

Morocco
Black pepper, cardamom seeds, cinnamon, coriander seeds, cumin seeds, fenugreek, mint, parsley, turmeric, sesame seeds, almonds, harissa paste, lemons, olives, pine nuts, pomegranate, tamarind, sumac.

Scandinavia
Allspice, anise seeds, bay leaves, black and white pepper, cardamom, chives, cinnamon, dill, fennel seed, juniper berries, mace, mustard, nutmeg, parsley, saffron, almonds, anchovies, capers, currant jelly, horseradish, lingonberries,

Southwest United States
Basil, black pepper, chili peppers, chili powder, cilantro, cinnamon, coriander seeds, cumin, garlic, ground red pepper, oregano, huitlacoche (black corn fungus), jicama, lime, masa harina, blue corn, corn husks, prickly pears, semisweet chocolate, tomatillos.

Spain
Basil, cinnamon, cloves, garlic, ground red pepper, nutmeg, piquillo peppers, parsley, saffron, Spanish paprika, tarragon, white pepper, anchovies, capers, cured ham, fruity olive oil, lemon, olives, onion, orange, pine nuts, piquillo peppers, raisins, sherry wine, tomatoes.

Thailand
Basil, black pepper, chili peppers, cilantro, galangal, garlic, ginger, mint, star anise, thyme, white pepper, coconut milk, lemon grass, lime leaves, Nam Pla (fish sauce), peanuts.

Turkey
Black pepper, caraway seeds, ground red pepper, cinnamon, coriander, cumin, garlic, mint, paprika, parsley, saffron, dates, harissa paste, lemon, nuts (almonds, hazelnuts, pistachios, walnuts), olives, tomato, yogurt.

Prepared by the American Spice Trade Association. For more information contact the association via E-mail at info@astaspice.org. Or visit ASTA's Web site at http://www.astaspice.org/