Herb and spice mixtures are found all over the world and give a touch of personality to every meal.
- A bundle of herbs “bouquet garni” is used in the classic French cooking to flavor dishes. It is a group of herbs tied together during cooking and usually removed before serving. A basic bouquet garni consists of bay leaves, parsley, and thyme
- Herbes de Provence are used for braised meat, dishes cooked in red wine sauces, and with tomato dishes
- Fine Herbs, a classic mixture from French cooking, is an excellent seasoning for omelettes, egg dishes, cream sauces and salads
- Garlic added to a mixture of fine herbs made of basil, marjoram, thyme, rosemary, tarragon and/or sage is an excellent blend when grilling meats
- A Sofrito is a mixture of herbs, spices and vegetables cooked together, adding basic flavoring to meals from Spanish-speaking Caribbean islands and the Latin American countries
- Adobos, usually made from a mixture of thyme, oregano, cilantro, garlic, cumin, and black pepper, dried or liquid, are used in Central and South American cooking to flavor any meal
- Mojo is a Cuban blend used with steak, chicken and vegetables
- Some spices are added to well-prepared sauces, oil, vinegar and limejuice to obtain a tasty meal
- English speaking Caribbean islands use seasoning pastes for flavoring meat poultry and fish. Herbs such as parsley, mint, thyme, celery, oregano, cilantro, chives and garlic are used. Spices includes, ginger, cloves, cinnamon, allspice, curry powder, paprika, pepper and chili pepper
- Middle East spices include a mixture of sesame seeds, saffron, cinnamon, coriander, cardamom, caraway and cumin