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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/
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