Barbecue-Braised Moroccan Lamb Shanks with Honey-Mint Glaze by Fine Cooking. Sweet and savory flavors—a hallmark of Moroccan food—combine in this dish. The vegetables and lamb are served over couscous.
Asian Blend ("Argyle Street" for the Chicago neighborhood). Here, a Thai-inspired blend. Use in stir-fry; quickly flash fry in the oil. Add to cold pasta or Thai noodle salads. Encrust chicken or fish before baking or sauteeing, or for seasoning sushi, spring rolls, and sauteed or steamed vegetables. The blend: Toasted and black sesame seeds, lemon grass, ginger, cilantro, onion, garlic, chile peppers, coriander, white pepper, and salt. / The Spice House
Coriander, Cumin & Turmeric | Pure Vegetarian By Lakshmi
Zhoug: a popular Israeli condiment similar to a chimichurri with fresh ground herbs and bright lemon, but also smokey flavors from ground cumin and cardamom and fiery qualities from fresh hot peppers. (Pin expands to show ingredients for lamb shawarma with zhoug.)
Brazilian: An especially pungent, nose-clearing bite gives way to a more mild, easygoing flavor. Some detected very mild citrus and herbal notes. A quick, punchy black pepper that won't linger - add it to blends for its strong opening notes.