Achiote seed Additional aromatics that go into nam prik pao African bird's eye chile Aji panca paste Ajwain Allspice Amchur Amchur powder as the dominant ingredient And anise seed And black pepper And black pepper representing only the dry spice portion the complete sauce And celery root And chervil in equal parts And coriander And doubanjiang as the wet cooking base And dried mint And ethiopian basil And fennel seed notably used And light touch turmeric for color And nori flakes seven components And often amount dried fish or fermented seasoning And often amount grains paradise or long pepper And often dried barberry or amount saffron in And often portion commercial or homemade 'chutney' spice notes And often soy sauce And often splash vinegar or lemon juice And oil And olive oil And oregano And paprika And parsley stems And portion dried chile And possibly sichuan pepper And proportions vary considerably by intended use And sage in varying proportions And salt And salt countless commercial variations exist with additional ingredients like dried egg And scotch bonnet or other chile And scotch bonnet or other chile but with barbadian specific herb ratio And shrimp paste And sometimes amount dried chile And sometimes few strands saffron in And sometimes ginger And sometimes touch dried mint And sour orange juice And than standard garam masala And tomato paste And touch chile powder And touch sugar to balance the tomato's acidity And turmeric And vinegar Aromatic chile oil/paste As for caribbean green seasoning As for classic baharat As for classic ras el hanout As for classic za'atar As for peri peri seasoning As for the dry adobo seasoning As for uzbek plov spice As for wet jerk marinade As panch phoron Asafoetida Basil Bay leaf Bay leaves Bell pepper Black Black cardamom heavier proportion than the base blend Black cardamom pods Black mustard seed Black pepper Black peppercorn Black salt Blended into coarse paste Blended into hot sauce/paste rather than dry powder Blended into marinade Blended into paste Blended into red paste Blended into wet green paste Blended into wet marinade paste Blended together Bouillon powder Brown sugar Builds on tandoori masala with the addition tomato cream sauce base garam masala Built around heavy proportion kashmiri chile powder combined with fennel seed Built primarily from berbere or mitmita Candlenut Caraway seed Cardamom Cassia/cinnamon Cassia/cinnamon heavier proportion than the base blend Cayenne Chana dal Charred dried chiles Chile Chile powder Chinese cinnamon/cassia Chive Cilantro Cinnamon Cinnamon equal part Closely related to nihari masala Coarse salt Coarse salt combined with garlic Coconut Coconut sugar Coffee combined with selim pepper Combination the dried chile trinity Combined into marinade paste Combined into simmered sauce rather than dry spice mix alone Combined with coriander Combined with cumin Combined with lighter touch green cardamom Combined with peanut butter as the stew's defining thickening ingredient Combined with salt Combined with tomato based sauce for the rice Coriander Coriander root Coriander seed Cream Culantro Cumin Cumin seed Curry leaves Curry leaves if available few Curry powder Deeply roasted or charred before grinding Dehydrated carrot Dehydrated lime Dill Distinctive kerala preference for milder chile heat balanced against the region's characteristic use coconut oil in cooking Distinguished from other regional garam masalas by the prominent inclusion fennel seed Distinguishing it structurally from every garam masala family entry above Dried Dried african bird's eye chile Dried ancho Dried barberries Dried basil Dried bonito flakes Dried chile Dried chile powder Dried chives Dried coriander Dried dill Dried fenugreek leaf Dried ginger powder Dried lime Dried lime zest or citric acid Dried marigold/imeretian saffron petals Dried mint Dried oregano Dried parsley Dried pomegranate seed or amchur Dried red chile Dried red chile flake Dried rose petal Dried summer savory Dried thyme Dried thyme or oregano Dried za'atar herb Equal part Equal parts : black pepper Equal parts : cumin Equal parts five seeds: fenugreek Ethiopian long pepper Fennel seed Fennel seed traditionally in equal parts Fenugreek Fenugreek leaf Fenugreek seed Fermented briefly Flaky salt Flavor impact Forming simple Frozen in portions Galangal Garam masala Garam masala spices plus heavier proportion star anise Garlic Garlic but formulated as coating paste for meat that will then be sun dried Garlic heads Garlic powder Garlic to form the final wet paste Generally milder Ginger Grains paradise Grains paradise combined with salt Grains paradise together Gratings nutmeg few Green cardamom equal part Green cardamom lighter proportion than the base blend Green cardamom pods Green or red chile Guajillo chiles Hazelnuts Heavier Heavier cardamom presence reflecting sri lankan flavor preferences Heavier emphasis on black pepper Heavier emphasis on butter Infuse it Into paste Kashmiri chile Kashmiri chile powder Korarima Leaf Lemon Lemon juice Lemon zest Lemongrass Less chile forward than mexican adobo Lesser galangal/kencur Lighter Lime juice Long pepper Makrut lime leaf Makrut lime zest Maldive fish flakes Marble sized tamarind Marigold/imeretian saffron Marinade oriented seasoning rather than complex dry blend Marjoram Minced Mixed into yogurt as marinade base Mixed with turmeric More floral formulation than the general purpose advieh: dried rose petal More robust More turmeric forward curry powder than some neighboring regional traditions Msg Mustard seed Never Nigella Nigella seed Nori flakes Notably hotter Notably including marjoram more prominently than some neighboring islands' versions Nut Nutmeg Often prepared in bulk Often with slightly heavier hand on black pepper Olive oil Onion Onion powder Or cracked rather than Or dried red and/or green chiles Or dried thyme Or shiso Oregano Panch phoron's five seeds Pandan leaf few Paprika Parsley Parsley root Peanuts Per the name Pink peppercorns Poppy seed Pounded together Pounded together into coarse relish Powdered versions the same core aromatics Pre toasted Presumed: dried chile flake Pure dried red chile pepper Rather than rub applied just before grilling Red chile flake Red chile pepper Red chile powder Red onion Regular salt Rich Rich blend building on kashmiri garam masala Roasted Roasted and Roasted chickpea flour as the base Roasted cumin powder Roasted orange/yuzu peel Roasted shrimp paste Roasted turmeric Rosemary Rosewater adjacent formulation building on the base garam masala with added mace Saffron Salt Sansho Sansho combined with salt Sautéed candlenut Savory Scallion Scotch bonnet chile Sesame seed Shahi jeera as the dominant ingredient Shallot Sharing the same long simmer oriented warming spice profile Shrimp paste Sichuan pepper Sichuan peppercorn Similar base to chana masala coriander Similar base to sambar powder but with lighter dal proportion Similar base to standard sambar powder but typically incorporating more coconut Similar base to suya spice/yaji peanut Similar core to chinese five spice but vietnamese formulations often favor vietnamese cinnamon specifically for its notably higher essential oil intensity Similar spice list to sri lankan roasted curry powder but or only very lightly toasted Similar to sri lankan roasted curry powder but with heavier proportion cinnamon Similar to tikka masala's spice base Similar warming spice base to indian biryani masala but incorporating pandan leaf Similar wet herb paste structure to caribbean green seasoning onion Simmered together with butter to clarify Sometimes amount chile as simple table seasoning Sometimes with amount salt added Sometimes with few dried red chiles added South asian style curry powder base adapted with local caribbean influences Specific spice combination five ingredients: cinnamon Spice marinade: cilantro Star anise Star anise often added Stuffed into fish before cooking Styled after the multi ingredient shichimi format Sugar Suited to standing up to long simmered meat Sumac Sweet coffee spicing version significant internal naming duality worth flagging clearly Tarragon Tempered with mustard seed Though exact composition varies by maker Though star anise often dominates by both quantity Threads dried ginger few Thyme Tied together To fine powder Toasted and Toasted sesame seed Toasted sesame seed with salt Toasted sichuan peppercorns together with salt Together into seasoned salt Together into spicy Tomato Turmeric Turmeric forward formulation than advieh e polo Two genuinely distinct sub traditions exist under this one name: savory soup/stew version Typically combined with dried baklouti chile powder Urad dal Used largely rather than Vegetable stews Vinegar Wasabi Wet aromatic paste parsley Wet herb Which is finished with parsley White pepper White pepper combined with salt White peppercorn White sesame seed With generally milder chile presence With lavender included in many commercial versions With less black pepper than the general or stew versions Without the oil Yellow mustard seed Yuzu zest