The characteristic tastes of a region's cuisine begin with signature blends of spices. The art of mixing spices is at the heart of a cook's skill

Amount Measure Ingredient -- Preparation Method ----

2 tsp white sesame seeds 3 tsp sansho, * 1 tsp small pieces of dried laver (a seaweed,

called nori in japan) 3 tsp flakes of dried tangerine peel 3 tsp chili powder (togarashi) 1 tsp black sesame seeds 1 tsp poppy seeds * sansho Zanthoxylum piperitum, close relative of

Sichuan pepper

This popular Japanese spice mixture translates as seven-flavor or seven-spice mix. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dried tangerine peel, with a hint of iodine from the laver: the taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is gritty. Sometimes rape seeds are substituted for the poppy seeds. Grind the white sesame seeds and sansho coarsely. Add the laver and dried tangerine peel and grind again briefly. Stir in the remaining spices and blend well. In an airtight container, the mixture will keep for 3-4 months.

Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes. Additional flavorings such as paprika(pimenton dulce), oregano, cumin, thyme, cilantro, 

lemon, and bay leaf (laurel) may also be added.

The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are similar to French persillade.

Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.

In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French cuisine and Greek cuisine, as well as in Cajun cuisine,Louisiana Creole cuisine, and the cuisine of Quebec.

The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, e.g. bay leaf, oregano, basil or tarragon for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks.Anchovy is a common addition in Provençal cooking.[4] A small amount of olive oil is often added to persillade to make it easier to work with. Adding more olive oil and perhaps some grated Parmesan produces Pistou.

Berbere is a hot pepper seasoning essential for most Ethiopian dishes.

cumin seeds, whole cloves, cardamon pods, whole black pepper, whole allspice, whole fenugreek seeds, dried shallots, red dried chilies, ground ginger, turmeric, salt

Thanks to its pre-Inca and Inca heritage and to Spanish, Basque, African, Sino-Cantonese, Japanese and finally Italian immigration , Peruvian cuisine combines the flavors of four continents. The majority of the ingredients found in every Peruvian dish are rice, potatoes, chicken, pork, lamb, and fish. Most of these meals include one of the different kinds of "aji", or Peruvian hot peppers.  Peruvian has a diverse culture which has been split into its geographic regions because of the Andes mountains. . 

Best with parmesan and olive oil.  Excellent with chicken, white fish, or in vegetable stews. 

Nước chấm, also known as nước mắm pha, refers to a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. The consistency is close to water, and is clear, with an orangey-brown color to it. A common recipe is:

1 part lime/lemon juice. Vinegar has also been known to be used in a pinch

1 part fish sauce (nước mắm)1 part sugar2 parts waterTo this, people will typically add minced garlic,

chopped or minced serrano peppers, and in some instances, shredded carrot, etc.

Tahiti is the largest island of French Polynesia.  The island has become the definition of paradise to much of the world.  The volcanic mountainous terrain makes the island very isolated, covered in tropical, lush, rainforest. 

The cuisine of Tahiti known for its fresh fish, exotic fruits, and vegetables; prepared with Polynesian influence and a touch of French flair. Tahitians are also known for their delicate sauces, which often contain home-grown vanilla beans and freshly squeezed coconut milk. Parrot fish, Ahi, mahi-mahi, and other fresh fish perfect in this light sauce.

Orange zest, vanilla beans infused in grapeseed (3 beans to 1 cup oil) or nut oil and peppercorns

Za'atar is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt.[6] Some varieties may add savory, cumin, coriander[7] or fennel seed. A Lebanese variety of Za'atar usually contains sumac berries, and has a distinct dark red color.

Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for severalsauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. The word is also widely known in the combined form guacamole(avocado concoction).In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to each other and include black, red, yellow, colorado, green, almendrado, pipián

Mole AmarilloMole Amarillo uses Ancho, Costeño, and Guajillo chiles, green tomatoes and tomatillos, onion, garlic, clove, cumin, black pepper, cilantro, chilcoxle, and hoja santa or pitiona, depending on the type of mole vessel.Mole de CacahuateMole de cacahuate, or "Peanut Mole", made of ground peanuts and chiles, is typically served with chicken.Mole ChichiloMole Chichilo is also one of the less common moles, with an odd ashy flavor. It has Chilguacle Negro, Mulato, and Pasilla chiles, tomatillos and tomatoes, cloves, black pepper, and corn dough. Avocado leaves add a hint of anise flavor.Mole ColoraditoMole coloradito has a brick red color and a simple taste. It uses Ancho and Pasilla or Guajillo chiles, almonds, sesame seeds, tomatoes, garlic, oregano, cinnamon, and sugar.

Mole Mancha MantelesMole Mancha Manteles has a strong Ancho chile flavor and is often used to dress plantains and pineapple.Mole NegroMole negro is the most difficult to prepare. Traditionally, black mole has six different kinds of chile peppers, Chilguacle Negro, Mulatto, Pasilla, Ancho, Guajillo, and Chilpotle, although many sauces that carry the name contain less. The ingredient list is very long, featuring many seeds, nuts, spices, herbs, and chocolate.Mole PoblanoMole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/orsesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocadoleaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix.

Mole RojoMole rojo is lighter red and spicier than Coloradito. It uses Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano, chocolate.Mole VerdeMole verde achieves its distinctive green color from the toasted pumpkin seeds that form the sauce's base. As well as using ingredients such as Romaine Lettuce, cilantro, epazote, and tomatillos (also "tomate verde" in Spanish).

There are various procedures to make mole. Generally the following are universal when making mole. Dried chili peppers, cut up onions and whole garlic are lightly fried in oil. In a blender, chicken broth along with the fried dried peppers and the rest of the ingredients are mixed and placed in a large pot. The resulting mixture sauce has to be continuously stirred on a low-medium flame. Bread crumbs or crackers mixed with chicken broth are also put in a blender and added to the pot.

Za'atar is used as a seasoning for meats and vegetables. It can be mixed with olive oil to make a spread called za'atar-wu-zayt as a dip for the sesame bread rings known as ka'ak.[14] Za'atar can also be spread on a dough base and baked as a bread, in which case it is called manaeesh bi zaatar.[15] It can be sprinkled on labneh (yogurt that has been drained until it becomes a tangy, creamy cheese), a combination that is common, for example, among Lebanese, Palestinians and Syrians.[16] Za'atar can also be sprinkled on hummus

Literally "top of the shop," ras el hanout is a Moroccan spice blend that can contain more than 30 ingredients. For the Moroccan souks (spice merchants) it is a point of honour to have the most sought after version of this blend. There are stories of these spice merchants creating custom blends of ras el hanout for special clients with ingredients that might include hashish and even Spanish fly.

Ras el hanout is somewhat curry-like with a spicy kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden colour and an aromatic and enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transend the ordinary.

Ingredients:1 teaspoon ground cumin1 teaspoon ground gingerI teaspoon turmeric1 teaspoon salt3/4 teaspoon ground cinnamon3/4 teaspoon freshly ground black pepper1/2 teaspoon ground white pepper1/2 teaspoon ground coriander seeds1/2 teaspoon cayenne1/2 teaspoon ground allspice1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves

The increasing popularity of Moroccan food has made chermoula a regular feature on many restaurant menus. Regarded by.many as being more user-friendly than some of the hotter spice blends, chermoula is a clever combination of robust flavors such as cumin, Spanish paprika and turmeric balanced by the freshness of onion, parsley and coriander leaves with hints of garlic and cayenne pepper. Chermoula is often made with fresh herbs (garlic and onion forming the bulk) like a salsa, which is then lightly spiced and applied as a dressing or used to marinade fish and chicken before lightly cooking.

Ingredients:1/2 an onion, finely chopped1 tsp fresh coriander leaves2 tsp of chopped fresh parsley1 clove of garlic, crushed3 tsp ground cumin seed2 tsp mild paprika1 tsp turmeric1 pinch each of cayenne pepper, black pepper and salt