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A Spice Blend is a carefully crafted blend of two or more specific spices and/or herbs, generally for use in foods or teas. Traditionally, Spice Blends are the flavour base of regional recipes and many, like garam masala, berbere or za’atar have been used by specific cultural groups, or in the reproduction of regional ethnic flavours, for many generations. Today's Spice Blends incorporate a wide range of products, and can be made at home by following a traditional recipe, or purchased from artisan producers to large spice merchants like McCormick's, Frontier or Spice Island.

Generic Spice Blends like curry powder, chili powder, pumpkin pie spice or italian seasoning, commonly used in modern recipes, can be blended with differing high points or top notes, but all share a primary core of flavours and are blended with the same main ingredients, though quantities vary and often these blends have a distinction of accent herbs or spices which subtly shift flavour intensities.

Every region of the world has its own favorite spices and dozens of traditional spice blends are found around the globe. The characteristic tastes of each region's cuisine, starts with the classic spice blends: often built from the herbs and spices found growing in each area. The secrets of blending these spices is in and of itself a culinary art form and a much coveted skill, often passed through generations of families, groups or tribes.

Spice Blends are often considered to have no nutritional value, as a minute quantity is used in each serving, but modern science is revealing surprising nutritional and medicinal benefits in many herbs and spices. Potent antioxidant and immune enhancing properties have been noted in spice blends, as well as well documented antimicrobial properties. "Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything), followed by thyme, cinnamon, tarragon and cumin (any of which kill up to 80 percent of bacteria). Capsicums, including chilies and other hot peppers, are in the middle of the antimicrobial pack (killing or inhibiting up to 75 percent of bacteria), while pepper of the white or black variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes". - These primary spices are used in the majority of world spice blends. Spice or herb blends are also recommended to people on low sodium diets, as their flavours enhance foods with low or no salt content.

Beyond traditional or generic spice blends is a new world of rubs, dip mixes and artisan spice blends, new combinations of spices, herbs and often dried vegetables designed to make cooking simple and easy. Specific spice blends for certain foods: i.e fish blend, poultry blend or culinary signature blends from notable personalities dominate today's spice culture.

Artisan Spice Blends are a modern genre, the word "artisan" denoting hand-crafted blends made by farmer/artisans, often with organic, small farm, fairly traded or local ingredients, evoking images of farmer's markets which promise fresher flavours and new taste excitement for the conscious urban gourmet.

[Forms of Herbs and Spices] [ B.01.401(2)(a)]