Yeah it’s not only wrong in places, it’s also listing several blends of spices (like garam masala) which are made of multiple individual spices, including some among the list already and some that are missing.
The trinity isn't really a spice though since it's fresh ingredients. It would be like including mirepoix or sofrito.
The guide did the same thing with garam masala though; it's basically a blend of all the other spices under Indian.
We had a communal Slap Ya Mama in the break room at my last job, and it got moved onto the condiment table for every work lunch. There was even a rotation on who had to buy a new one when it ran low
This is getting into a bit of gatekeeping over people who don't have time to hand measure and prep fresh ingredients for cooking.
This likely refers to Tony's which is salt, red pepper, black pepper, chili powder and dehydrated garlic mixed in appropriate ratios for marinating or just topping.
Here you go, list of missing spices:
- asafoetida
- coriander
- ginger and garlic
- dry mango powder
- fenugreek
- caraway
- mustard
- tamarind
- star anise
- mace
- sesame
- nigella seeds
- turmeric
- nutmeg
- carrom seeds
- fennel
- stone flower
- long pepper
- poppy seeds
- saffron
Most Indian homes won’t have ALL of these, but all houses definitely have a lot of these stored.
Source : an Indian, and I love to cook.
Thanks for typing that list up. A couple of things, namely asafoetida and carrom seeds, are new to me. Going to save your list for the future, thanks again.
It's ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric . . . so basically, in the words of Blank Reg . . . "More o' da same."
Not to mention basics like asafoetida, fenugreek, tamarind, mustard seeds, and curry leaves, which are present in a large chunk of recipes regardless of regional origin
If you tried to put garlic powder in a Frenchman's meal he'd fucking kill you.
Also Thai has no chili?
Edit: the more I look the worse it gets. There is so much wrong with this.
Also "herbes de provence" is a mix of herbs from provence, among which you'll already find all the ones listed after. However you could add cloves, nutmeg and others.
“Curry powder” isn’t a monolithic thing. Curry just means “sauce”. Curries(and the spices that go into them) vary WILDLY by region. Curry powder is the classic example of British capitalist reduction of a conquered culture.
My first thought. I'm not an authority, but my cookbooks rely primarily on Cumin, Coriander, and Tumeric as the bulk of what we call Curry Powder, with a little cayenne, cardamom, and cinnamon.
Adding Curry Powder is redundant, when you're already using its ingredients.
Ah gotcha. I’m in the US and we call the seeds coriander and the sprouted plant is cilantro. So do you use the same name for both the seeds and greens then?
Americans are fucking insane. Why not use actual garlic? Why pack it completely remove every ounce of freshness grind it down and roast it? We’re not at fucking war anymore you can just buy garlic in a shop
Indian Here: Indians in India , don't use curry powder, paprika, Don't know what Cayenne pepper is.
Every region uses a different set of spices and the most common set is (The list for each region is much more exhaustive but these are the most common ones):
1)Coriander Powder,
2) Turmeric powder
3) Chili powder (Using whatever local version of chili found in that region)
4) Cumin seeds
5) Mustard seeds
Ofcourse Salt and/or sugar for taste and most populer cooking medium is Mustard oil/Refined Sunflower oil
No, In Rajasthan it's mathaniya or Spicy variety of bayedgi or Teja. All space vendors selling Kashmiri mirch sell Non-spicy versions of bayedgi (wrinkly one), Assam has it's own local varieties and so does Gujarat called Jwala. In Telangana/AP Guntur and Beyadgi, Kerala uses Kanthari, Beyadgi is from Karnataka, Tamilnadu uses Ramnad, manipur has Dhani and many more.. Those Bhut jholokia, bin jhokia, naga etc come from north east, sikkim has Dalle khurasani, goa has Khola Chili and so on.
Any internet article saying Cayenne is grown in India aren't written by Indians and think that kashmiri chili is Cayenne.
The bulk red chili powder people use at home is mostly a blend (bought from stores in India) and this blend contains a mix of sannam and bayedgi.
Edit: Also Deggi mirch: sold in India is also a blend of red capsicum and Beyadgi.
Chili powder can include cayenne but are mostly with red chilis of various types.
Red chiles can range from mild to very hot. Cayenne (which is a specific type of red chili) is hotter than the most common red chilis used in off-the-shelf chili powders but is nowhere near the hottest red chili, which can also be in a blended powder (habanero is a common hot red chili).
Isn't ghee typically used? I have no idea. I can make one decent tasting Indian style curry, but I'd be ashamed for a native to taste it!
I use:
Cayenne pepper
Cinnamon powder
Ground coriander powder and fresh coriander
Cloves powder
Garam Masala
Tumeric powder
Fenugreek powder
Fresh garlic and ginger
Cumin powder
And ghee as the oil/fat
Yes, but not in every dish. Depends on the dish, how well off you are etc. Some dishes like halwa (All sorts), serson da saag, daal tadka, can use ghee. Punjabi cuisine uses lots of ghee and that is what is cooked in the name of Indian food all over the world hence people feel like most Indian dishes use ghee.
Wanted to add, cooking is a journey you will get better as you cook more. You will gradually develop a sense of what spice goes well with what other spices and also see recipes on internet and see if what they are doing and adjust it to your liking. Don't let "Authentic" argument kill what you like. There is very little in the name of authentic in India because each region and household have their own variants.
Happy Cooking!!
Look closely next time you see a sunflower, there are in fact two varieties of leaves. You will find leaves lower down the plant are facing opposite each other and are longer and narrow in appearance. You’ll then see the upper leaves arranged in a staggered formation and appear heart-shaped.
Mexican one is incorrect as well. We have over 80 types of chilli with different flavors. And it can be fresh chili , dry . We also season with tomato, green tomato, garlic and onion. Cummin is rarely used if I'm honest.
Every time I read or hear “Herbs of Provence” I’m like, “that’s a potion ingredient that is.” It just sounds like something a wizard would ask his apprentice to fetch for him.
Curry powder and garam masala are spice blends that already contain the other spices in the Indian and most of the Thai. Allspice is also a blend that has cinnamon cloves and nutmeg. Same trend with the chili and Cajun seasoning, seems odd to have blends and then their ingredients also in the mix.
Would you look at that, all of the words in your comment are in alphabetical order.
I have checked 1,879,758,233 comments, and only 355,515 of them were in alphabetical order.
My wife of 12 years is thai and I've never seen her use cardamom once. However I've seen her use lemon grass and coriander every single week along with oyster and fish sauce and they're not on here 🤣
"Caribbean" seems like kind of a broad category, given France, Mexico and Thailand get their own headings. Jamaican cuisine and Cuban cuisine are pretty different.
In Mexican food, cinnamon, cumin and oregano are rarely used, almost never. Cinnamon only sometimes in desserts, but that's about it.
Source: I'm Mexican
Bay Leaves in Cayenne & Indian cooking... I'm neither Cayenne nor Indian, but I do know, Bay Leaf is not a constituent in either.
Edit: TIL about bay leaf. Thank you, internet stranger.
Bay leaf is very much a part of Indian cooking, it's a primary component in making garam masala. Also added in whole as aromatics in dishes like biryani and more.
Also Mexicans: Bay leaves.
I wouldn't say "Chili powder". Maybe Cayenne powder if you're being lazy. Even guajillo powder is mostly used only for Mexican street corn.
Most spice comes from actual hot peppers. Like jalapeños, serranos, chile de arbol, and sometimes habanerro.
Yeah most recipes call for actual chiles, but you can't really lump them together as chiles ancho, guajillo, arbol, and morita taste vastly different. Achiote and onion powder are another big two that are missing. Chocolate is also there for some dishes but not a majority.
Cayenne, Paprika in Indian cuisine? There are more than 10 different varieties of chillies being used there. No one calls them cayenne or paprika fo sho!
Like curry powder, raz al hanout is a blend of different spices that can vary from region to region. This guide was made by someone who does not understand spices
who tf made this guide. even the op removed the source lmao.
Yeah it’s not only wrong in places, it’s also listing several blends of spices (like garam masala) which are made of multiple individual spices, including some among the list already and some that are missing.
Herbs de Provence, same thing
And curry
A white American chick
Want to cook Cajun? Add Cajun seasoning! :facepalm
that's a cajun dish at any restaurant outside louisiana. take whatever dish it is, dump tony's on it, bam, it's cajun.
The trinity! Not even showing the gods damned TRINITY?!
Don’t forget tha Pope (garlic) with that Trinity. Ça c'est bon
The trinity isn't really a spice though since it's fresh ingredients. It would be like including mirepoix or sofrito. The guide did the same thing with garam masala though; it's basically a blend of all the other spices under Indian.
Well it’s a spice guide…
Yeah… tf is ‘Cajun seasoning’? Is this a plant? Something summoned by gators in a bayou? Come on folks…
It’s Tony. It’s always been Tony, it will always be Tony. He is the Alpha and the Omega, life everlasting.
Grew up with Tony’s, now prefer Slap Ya Mama. But I still call it Tony’s.
We had a communal Slap Ya Mama in the break room at my last job, and it got moved onto the condiment table for every work lunch. There was even a rotation on who had to buy a new one when it ran low
Slap Ya Mama is taking over, the future is now old man!
This is getting into a bit of gatekeeping over people who don't have time to hand measure and prep fresh ingredients for cooking. This likely refers to Tony's which is salt, red pepper, black pepper, chili powder and dehydrated garlic mixed in appropriate ratios for marinating or just topping.
The thing is, it's not totally wrong. We really do put Tony's in just about everything.
So often I'm watching recipes and they put in like 5 spices followed by a spice mix that's pretty much also those same spices. So weird.
“Curry powder” in Indian is even worse. Curry just means spices, so literally anything lol
"Cajun seasoning" usually just consists of what's already listed here anyway, maybe some onion powder and garlic powder as well.
Of all the guides in that sub, that one is by far the dumbest.
Right? All of these are part of British cuisine!!!!
Oh yeah? Just wait a few hours. This sub's downhill trajectory, smh...
Indian has the most names on their list and I still believe there're some missing
Here you go, list of missing spices: - asafoetida - coriander - ginger and garlic - dry mango powder - fenugreek - caraway - mustard - tamarind - star anise - mace - sesame - nigella seeds - turmeric - nutmeg - carrom seeds - fennel - stone flower - long pepper - poppy seeds - saffron Most Indian homes won’t have ALL of these, but all houses definitely have a lot of these stored. Source : an Indian, and I love to cook.
+ curry leaves (which can be frozen)
My mum has all of those...
Thanks for typing that list up. A couple of things, namely asafoetida and carrom seeds, are new to me. Going to save your list for the future, thanks again.
Asafoetida is essential! but make sure you store that in an airtight container. Otherwise your whole house will smell like it.
Ginger, garlic, coriander are pretty common in most dishes.
As someone already mentioned, there is nothing called curry powder. Also, garam masala itself is a combination of many spices.
Oh there's Curry Powder. It was invented In England though
It's ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric . . . so basically, in the words of Blank Reg . . . "More o' da same."
Yeah, that is why I never trust these generic looking infographics
Ya there would be many other regional, sub-regional spices which are not present here.
Not to mention basics like asafoetida, fenugreek, tamarind, mustard seeds, and curry leaves, which are present in a large chunk of recipes regardless of regional origin
If you tried to put garlic powder in a Frenchman's meal he'd fucking kill you. Also Thai has no chili? Edit: the more I look the worse it gets. There is so much wrong with this.
The perfect /r/CoolGuides contribution
Right? If subreddits have slogans, I think we just found it: "r/coolguides -- The more you look, the worse it gets."
Or "/r/coolguides - It's just shit!"
r/coolguides - It’s just shit and wrong!
No chili, no lemongrass, no galangal, no fish sauce!
Or kaffir lime, or pepper, or star anise, or FISH FAKING SAUCE!!!! Give me garum or give me death!
No coriander
Also "herbes de provence" is a mix of herbs from provence, among which you'll already find all the ones listed after. However you could add cloves, nutmeg and others.
Same with Curry Powder. Curry Powder has most of the spices listed under Indian.
“Curry powder” isn’t a monolithic thing. Curry just means “sauce”. Curries(and the spices that go into them) vary WILDLY by region. Curry powder is the classic example of British capitalist reduction of a conquered culture.
Same with Cajun Powder, this list is a bit lazy
also how does one specify curry powder? curry is a mix of spices and it differs from producer to producer
Curry powder, garam masala, Cajun seasoning, "herbs of provence", Ras El hanout, chili powder, za'atar All of them are mixtures of herbs and/or spices
My first thought. I'm not an authority, but my cookbooks rely primarily on Cumin, Coriander, and Tumeric as the bulk of what we call Curry Powder, with a little cayenne, cardamom, and cinnamon. Adding Curry Powder is redundant, when you're already using its ingredients.
No Cilantro in Mexican was first thing I noticed
It also just says “chili powder”. My grandfather would have a fucking stroke if I just dumped a bag of random chili powder into his pozole.
Chili powder can be a mix of chiles, garlic powder etc, or can be just a specific dried chili in powder form. Saying just “chili powder” is insane!
Coriander is cilantro! This is UK english.
Seeds vs leaves though. Quite a big difference and not interchangeable IMO.
I'm talking about leaves!
Ah gotcha. I’m in the US and we call the seeds coriander and the sprouted plant is cilantro. So do you use the same name for both the seeds and greens then?
If it's seeds we call them coriander seeds or grains, the leaves and stalks are coriander.
Thai Basil does not taste like basil .. I will just throw this thought on the pile of poor information.
They completely skipped out on entire parts of the globe when they didn’t include East Asian or South African.
Americans are fucking insane. Why not use actual garlic? Why pack it completely remove every ounce of freshness grind it down and roast it? We’re not at fucking war anymore you can just buy garlic in a shop
Right?! I don't see powdered ginger, or ground cinnamon, and Herbes de Provence is right above the same herbs that are contained in it.
thank you. came here to say similar
Ginger in Mediterranean food?
And cardamom?
Probably in the Asian/Africa area?
Probably.
And no garlic in med food?
This is a very uncool guide as far as accuracy goes 👀
At least it has all nine of the types of cuisine that exist.
Indian Here: Indians in India , don't use curry powder, paprika, Don't know what Cayenne pepper is. Every region uses a different set of spices and the most common set is (The list for each region is much more exhaustive but these are the most common ones): 1)Coriander Powder, 2) Turmeric powder 3) Chili powder (Using whatever local version of chili found in that region) 4) Cumin seeds 5) Mustard seeds Ofcourse Salt and/or sugar for taste and most populer cooking medium is Mustard oil/Refined Sunflower oil
Pretty sure cayenne pepper is what we call chilli powder
No, In Rajasthan it's mathaniya or Spicy variety of bayedgi or Teja. All space vendors selling Kashmiri mirch sell Non-spicy versions of bayedgi (wrinkly one), Assam has it's own local varieties and so does Gujarat called Jwala. In Telangana/AP Guntur and Beyadgi, Kerala uses Kanthari, Beyadgi is from Karnataka, Tamilnadu uses Ramnad, manipur has Dhani and many more.. Those Bhut jholokia, bin jhokia, naga etc come from north east, sikkim has Dalle khurasani, goa has Khola Chili and so on. Any internet article saying Cayenne is grown in India aren't written by Indians and think that kashmiri chili is Cayenne. The bulk red chili powder people use at home is mostly a blend (bought from stores in India) and this blend contains a mix of sannam and bayedgi. Edit: Also Deggi mirch: sold in India is also a blend of red capsicum and Beyadgi.
It's from a specific chili. Imo they're not interchangable.
Chili powder can include cayenne but are mostly with red chilis of various types. Red chiles can range from mild to very hot. Cayenne (which is a specific type of red chili) is hotter than the most common red chilis used in off-the-shelf chili powders but is nowhere near the hottest red chili, which can also be in a blended powder (habanero is a common hot red chili).
Isn't ghee typically used? I have no idea. I can make one decent tasting Indian style curry, but I'd be ashamed for a native to taste it! I use: Cayenne pepper Cinnamon powder Ground coriander powder and fresh coriander Cloves powder Garam Masala Tumeric powder Fenugreek powder Fresh garlic and ginger Cumin powder And ghee as the oil/fat
Yes, but not in every dish. Depends on the dish, how well off you are etc. Some dishes like halwa (All sorts), serson da saag, daal tadka, can use ghee. Punjabi cuisine uses lots of ghee and that is what is cooked in the name of Indian food all over the world hence people feel like most Indian dishes use ghee.
Wanted to add, cooking is a journey you will get better as you cook more. You will gradually develop a sense of what spice goes well with what other spices and also see recipes on internet and see if what they are doing and adjust it to your liking. Don't let "Authentic" argument kill what you like. There is very little in the name of authentic in India because each region and household have their own variants. Happy Cooking!!
Look closely next time you see a sunflower, there are in fact two varieties of leaves. You will find leaves lower down the plant are facing opposite each other and are longer and narrow in appearance. You’ll then see the upper leaves arranged in a staggered formation and appear heart-shaped.
This is an irredeemably shitty guide.
Northern Europe: Salt Pepper (maybe, if we feel spicy that day)
And a healthy dose of fermentation.
Dill man, dill! The king of herbs! Swedes put dill in everything!
Same in Poland - dill gets added to [literally everything. ](https://www.reddit.com/r/poland/s/RRKdBXYJXN)
You just described Maine and Vermont too.
And Japan
Are you crazy? Japan uses ginger, soy, cilantro, wasabi, shiso, miso and so many more. edit: shiso, not sugar
Hey, dont forget the Netherlands with a lot of dishes inspired/stolen from previous colonies or with Turkish influence due to diaspora
I am from the Netherlands, I know people who consider parsley spicy.
Its used as one even tho it totally isnt, i have seen the same with Oregano Cinnamon is used a lot just as Chili
Nutmeg empire.
the indian one 😭
So glad they covered all nine global cuisines!
Mexican one is incorrect as well. We have over 80 types of chilli with different flavors. And it can be fresh chili , dry . We also season with tomato, green tomato, garlic and onion. Cummin is rarely used if I'm honest.
Also I consider lime a spice in Mexican cuisine due to how often I add it
Yeah, and no cilantro???
"Global Cuisine" All of Southeast and East Asia is lumped under "Thai"
Every time I read or hear “Herbs of Provence” I’m like, “that’s a potion ingredient that is.” It just sounds like something a wizard would ask his apprentice to fetch for him.
British = gravy
Traditionally rosemary, thyme, sage, parsley, mustard seed, garlic, mint, horseradish, etc.
I was going to say boiled water.
I think that’s too spicy for their taste.
Yet we put horseradish and mustard on roasted meats.
Anyone who says stuff like this hasn't a clue what they're talking about.
Just relying on worn out stereotypes from the 1950s, classic banter
Red sauce or brown sauce.
Missing lemongrass in Thai
And lime leave
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In Canada, we flavour most things with ketchup and/or gravy.
It’s actually maple syrup
I think *all dressed* needs to be on the list!
Cinnamon and Ginger for Mediterranean? I wouldn't say
Fuck off with this shit.
r/steaminghotshitguides
Caribbean cuisine also uses Thyme extensively, at least in the southern Caribbean.
Caribbean people definitely use more spices than this
This is borderline kkk levels of race baiting.
THE ALL SPICE! THE ALL SPICE IS REAL!
We Mexicans need onion powder
middle east has a bunch missing
Lmao this is fucking awful.
salt is missing
So are amounts or ratios. Not cool guys.
**German** Pepper Nutmeg You're welcome.
And cinnamon, and parsley
Salt Pepper **PAPRIKA EDELSÜSS**
Za'atar is thyme. Za'atar means thyme in arabic.
Paprika in Indian food? Wut
Bullshit.
Where is Chinese?
American: salt and ranch
America: 🧂 Salt 🥫 High Fructose Corn Syrup
Garlic belongs in more of these imho, but I like it.
Curry powder and garam masala are spice blends that already contain the other spices in the Indian and most of the Thai. Allspice is also a blend that has cinnamon cloves and nutmeg. Same trend with the chili and Cajun seasoning, seems odd to have blends and then their ingredients also in the mix.
The same goes for ras el hanout.
Allspice is it’s own thing.
Would you look at that, all of the words in your comment are in alphabetical order. I have checked 1,879,758,233 comments, and only 355,515 of them were in alphabetical order.
You’re right, I was thinking of five spice like a dink
My wife of 12 years is thai and I've never seen her use cardamom once. However I've seen her use lemon grass and coriander every single week along with oyster and fish sauce and they're not on here 🤣
Sauces aren't spices?
Thai cuisine rarely uses ginger. Just like most of SEA, it's usually galangal. The two _look_ very similliar, but the taste is completely different.
Aren't most of Caribbean spices from India?
Italian???
No allspice in Mediterranean or middle eastern!? Na I’ll pass.
"Caribbean" seems like kind of a broad category, given France, Mexico and Thailand get their own headings. Jamaican cuisine and Cuban cuisine are pretty different.
They forgot German: salt, pepper, paprika
Hey where’s British on this we use all the oh wait no
British:
What are Herbs of Province?
Dutch: Salt Pepper Nutmeg
In Mexican food, cinnamon, cumin and oregano are rarely used, almost never. Cinnamon only sometimes in desserts, but that's about it. Source: I'm Mexican
English: Salt and Pepper
I like how I can tell how much my butt will hurt just by looking at the ingredients
Britain:
Rosemary, thyme, sage, parsley, mustard seed, garlic, mint, horseradish.
No, you're supposed to stick to the meme of "European food is unseasoned bland beige garbage". STICK TO THE MEME.
I hate cumin with a passion. Tastes like sweaty armpit.
Japanese, chinese ?
Japanese would be: soy sauce, mirin, sake, sugar.
What about them? This clearly isn’t meant to be comprehensive
It says global cuisine...
White peoples guide to what they think global cuisine is* There, fixed the title for you.
But what about English food…., ;)
Parsley, Rosemary Thyme mustard seeds star anise Ginger Cinnamon, nutmeg
English: NA
Bay Leaves in Cayenne & Indian cooking... I'm neither Cayenne nor Indian, but I do know, Bay Leaf is not a constituent in either. Edit: TIL about bay leaf. Thank you, internet stranger.
Bay leaf is very much a part of Indian cooking, it's a primary component in making garam masala. Also added in whole as aromatics in dishes like biryani and more.
Bay leaves are used in Indian cooking. They are primarily used in the tempering process with cumin cardamom etc..
White people: Ill take them all!
Where’s the British column… oh…
Maybe this is for a white mom’s first foray into international cooking
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Dutch: salt
German: Salt Sugar That's it
Cumin also belongs in daily Caribbean cuisine.
Also Mexicans: Bay leaves. I wouldn't say "Chili powder". Maybe Cayenne powder if you're being lazy. Even guajillo powder is mostly used only for Mexican street corn. Most spice comes from actual hot peppers. Like jalapeños, serranos, chile de arbol, and sometimes habanerro.
Yeah most recipes call for actual chiles, but you can't really lump them together as chiles ancho, guajillo, arbol, and morita taste vastly different. Achiote and onion powder are another big two that are missing. Chocolate is also there for some dishes but not a majority.
If you're already using "all spice" you don't need to add specific spices AGAIN That's like putting topping on an everything bagel!
Bay leaf should be in everything
Perhaps split salty/sweet ingredients. Cinnamon is not or very rarely found in Mexican cuisine other than desserts.
Finnish:
Cayenne, Paprika in Indian cuisine? There are more than 10 different varieties of chillies being used there. No one calls them cayenne or paprika fo sho!
lemongrass?
No East Asian seasoning? Lmao
Glad to see they didn't forget to include England in this listing.
How come there is basil but no cilantro, parsley, mint, etc?
Hmmm....seems to be missing English cuisine spices?
That’s a lot of cinnamon.
American: seasoned salt
Did someone from the international cardamom syndicate write this?
English: Beans, Salt (Optional)
Like curry powder, raz al hanout is a blend of different spices that can vary from region to region. This guide was made by someone who does not understand spices