If you’ve ever stared blankly into the cupboard at seven o’clock on a Wednesday evening, you’ll know the sinking feeling: a row of dusty spice jars, each containing exactly one teaspoon less than a recipe calls for. By the time you’ve measured, chopped, toasted, and blended, the enthusiasm for dinner has collapsed into thoughts of toast.
Enter the humble homemade spice paste. Not the shop-bought tubes that taste vaguely of vinegar, but jars of flavour you can build yourself and keep ready in the fridge. They’re the secret handshake of good weeknight cooking: an easy curry base to save you from takeaway menus, a punchy harissa recipe that perks up veg, or a za’atar marinade that makes chicken taste like it came from somewhere far more glamorous than your grill pan.
Why Turn Spices Into Pastes?
Because spices are at their most charming when given a bit of oil and company. Left alone in jars, they fade. Mixed into a paste with garlic, lemon, or onion, they stay vibrant and spread evenly through food. Oil acts like a bodyguard, keeping air out and flavour in.
There’s also the small matter of laziness. A spoonful of paste is infinitely easier than rummaging for six spice jars while the onions threaten to burn. It’s cooking insurance, or call it meal prep for busy cooks.
The General Formula
Almost every paste, no matter the cuisine, follows a similar outline:
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Dry spices – roasted or freshly ground.
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Aromatics – garlic, onion, ginger, chillies if you like them.
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Something sharp – lemon, lime, vinegar, tamarind.
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Oil – olive, sunflower, or whatever’s friendly with your chosen flavours.
Everything goes into a blender, and out comes a smooth, fragrant paste. Simple.
Three Pastes Worth Keeping on Hand
1. Harissa
A fiery North African blend that perks up couscous, grilled veg, or even a fried egg.
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Soaked dried chillies, cumin, coriander, caraway.
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Garlic and roasted red peppers.
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Olive oil and lemon juice.
Blend until thick and red, then cover with a drizzle of oil in the jar. This harissa recipe is especially good spread under cheese on toast for a quick, spicy snack.
2. Curry Base
The all-rounder. Build almost any curry—or cheat your way to something resembling one—just by starting here.
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Onions (cooked until soft), garlic, ginger.
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Ground coriander, cumin, turmeric, and chillies if you want heat.
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Tomatoes, blended in for body.
This easy curry base benefits from a quick simmer before storing, to mellow the onions. Spoon it into ice cube trays if you want neat little portions ready to toss into a hot pan.
3. Za’atar Marinade
Usually a dry spice mix, but much more versatile when you turn it into paste.
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Za’atar blend (thyme, sesame, sumac).
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Garlic, lemon juice, olive oil.
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Optional: yoghurt for creaminess.
Brush this za’atar marinade over chicken, toss it with roast potatoes, or smear it on flatbread before baking.
Keeping Them Fresh
Here’s where the science bit sneaks in.
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Use clean, sterilised jars. A quick boil in water or a dishwasher cycle works.
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Always smooth a layer of oil across the top of the paste. It keeps out oxygen.
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Store in the fridge for up to three weeks.
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Or freeze in small portions for several months.
The freezer method is especially handy—imagine a bag of little flavour bombs waiting to be dropped into a pan of beans or soup.
How They Make Life Easier
You get home late. The fridge holds one zucchini, half a block of tofu, and eggs. Normally, this ends with toast or cereal. But if you’ve got curry paste, dinner suddenly looks respectable: stir-fry the tofu, add a spoon of paste, splash in coconut milk. Done.
Or it’s barbecue season, and instead of fussing with marinades, you just paint za’atar paste onto skewers. Guests think you’ve worked hard; really, you worked smart last Sunday when you blended the batch.
Spice pastes are less about culinary brilliance and more about looking after your tired, hungry future self.
Beyond the Basics
Once you get into the habit, it’s hard to stop. Green curry paste (lemongrass, coriander, galangal), chimichurri paste (parsley, garlic, vinegar), or a ginger-scallion paste to drizzle over noodles. You’ll start inventing your own, tailored to what you actually cook.
The beauty of these homemade spice pastes is that they travel across cuisines without fuss. A spoon of harissa in lentil soup, a smear of za’atar on roasted aubergine, or curry cubes keeping weeknights interesting.
Final Word
Making spice pastes is like writing a love letter to your future appetite. It doesn’t take long, but it pays back every time you’re too tired to chop, measure, and toast. Build a few jars, tuck them into your fridge or freezer, and let them be the small act of kindness that rescues your weekday dinners.
Image from Pixabay.
Seafood is one of the most versatile and delicious proteins out there—but it can also be delicate. The right spices can bring out the natural sweetness of shrimp, the richness of salmon, or the brininess of clams without overpowering the dish. Whether you’re grilling swordfish, making a shrimp boil, or pan-searing scallops, there’s a perfect spice (or spice blend) to take it to the next level.
Here’s your essential guide to seafood-friendly spices and the dishes they pair with best.
1. Old Bay Seasoning
What it is: A legendary spice blend from Maryland, made with celery salt, paprika, red pepper, black pepper, and more.
Best with:
- Steamed shrimp (especially Key West pink shrimp!)
- Crab boils and lobster tails
- Fried fish sandwiches
- Clam chowder garnish
- Popcorn shrimp or fish fries
Pro tip: Sprinkle a little on fries, coleslaw, or even corn on the cob for a seafood-sidekick boost.
2. Paprika (Regular or Smoked)
What it is: Ground red pepper that can be sweet, hot, or smoky, depending on origin and type.
Best with:
- Grilled salmon or tuna steaks
- Shrimp skewers
- Scallops with a browned-butter glaze
- Spanish-style seafood paella
- Blackened fish rubs (combined with cayenne and thyme)
Smoked paprika adds depth to milder fish, while sweet paprika enhances natural sweetness.
3. Garlic Powder
What it is: Dehydrated, powdered garlic—stronger and more concentrated than fresh.
Best with:
- Garlic butter shrimp
- White fish baked with lemon and herbs
- Shrimp scampi
- Fish tacos
- Crab cakes
Garlic powder plays well with nearly all seafood. Use it in rubs, sauces, or even compound butters.
4. Cayenne Pepper
What it is: A fiery, bright red chili powder with major heat.
Best with:
- Spicy shrimp boils
- Cajun blackened catfish
- Spicy seafood pasta
- Fried calamari with heat
- Shrimp étouffée or gumbo
Go easy—just a pinch can wake up an entire dish.
5. Dill
What it is: A light, herby flavor often associated with Scandinavian and Eastern European cuisines.
Best with:
- Salmon (especially cold-smoked or poached)
- Creamy seafood dips
- Tuna salad or smoked whitefish salad
- Pickled herring
- Grilled trout with lemon and butter
Fresh dill is lovely, but dried dill works in a pinch.
6. Thyme
What it is: A woody, floral herb that adds depth and earthiness.
Best with:
- White wine and garlic mussels
- Baked cod or halibut
- Shrimp stews or bisques
- Tuna melts with a savory twist
- Bouillabaisse or fish soups
Thyme pairs beautifully with seafood in brothy or creamy preparations.
7. Cumin
What it is: A warm, earthy spice used in Latin, Middle Eastern, and Indian cooking.
Best with:
- Fish tacos
- Shrimp fajitas
- Grilled mahi-mahi
- Seafood curry
- Crab or shrimp enchiladas
A little cumin adds boldness to fish without masking the flavor.
8. Curry Powder
What it is: A blend that typically includes turmeric, coriander, cumin, and chili.
Best with:
- Coconut shrimp curry
- Curried mussels or clams
- Seafood biryani
- Shrimp and rice bowls
- Lobster masala
If you’re using curry powder, balance it with creamy or acidic ingredients like yogurt, lime, or coconut milk.
9. Lemon Pepper
What it is: A tangy, zesty combo of dried lemon zest, cracked black pepper, and sometimes salt or garlic.
Best with:
- Pan-seared tilapia
- Broiled flounder
- Grilled shrimp
- Salmon burgers
- Air-fried fish filets
Lemon pepper gives you bright citrusy flavor without slicing a lemon.
10. Bay Leaves
What it is: Aromatic whole leaves used to infuse broths and stews.
Best with:
- Shrimp or crawfish boils
- Clam or fish chowder
- Bouillabaisse
- Seafood risotto
- Fish stock
Don’t eat them—just steep them like tea and remove before serving.
11. Chili Flakes / Crushed Red Pepper
What it is: Dried red chili seeds and flakes, typically from cayenne-type peppers.
Best with:
- Garlic shrimp or prawns
- Squid ink pasta with clams
- Spicy crab spaghetti
- Shrimp pizza toppings
- Thai chili-lime fish
Adds heat and color without overpowering brinier seafood flavors.
12. Parsley (Fresh or Dried)
What it is: A mild, bright green herb that adds freshness and color.
Best with:
- Scallops with lemon butter
- Grilled swordfish
- Shrimp cocktails
- Any buttery seafood pasta
- Tuna or salmon patties
It’s not just garnish—parsley lightens and freshens up seafood-heavy dishes.
13. Tarragon
What it is: A French-favorite herb with a slight anise (licorice) flavor.
Best with:
- Baked salmon with mustard sauce
- Lobster or crab in cream sauces
- Shellfish bisque
- Fish velouté
- Poached halibut
Use sparingly. Tarragon is bold but elegant—especially in French cuisine.
14. Black Pepper
What it is: One of the world’s most common seasonings—and for good reason.
Best with:
- Grilled or pan-seared tuna steaks
- Lobster with butter
- Shrimp Alfredo
- Oysters Rockefeller
- Simple lemon fish
Freshly ground is best for bold, aromatic flavor.
15. Za’atar (Middle Eastern Blend)
What it is: A tangy-savory blend of thyme, sesame, sumac, and other herbs.
Best with:
- Grilled octopus
- Pan-roasted snapper
- Shrimp flatbreads
- Mediterranean-style fish bowls
- Fish skewers with yogurt dip
Drizzle with olive oil and use as a rub before roasting or grilling.
Final Thoughts
There’s no one-size-fits-all when it comes to seasoning seafood—but that’s the fun of it. Try blending a few spices to create your own flavor profiles, or keep it simple and let the fish shine. The key is matching the intensity of the spice to the richness of the seafood.
So whether you’re boiling shrimp, searing scallops, or roasting a whole snapper, let these spices be your guide—and don’t be afraid to get a little creative.
Need fresh seafood to go with all those spices? Check out Eaton Street Seafood Market for delivery of premium seafood like Key West pink shrimp, lobster tails, stone crab claws, and more—shipped anywhere in the lower 48.
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As an essential addition to your meal, spices give your food colour, flavour and aroma due to the powerful phytochemicals they contain. They are also rich in phytonutrients, such as minerals and antioxidants, that offer health benefits.
If you are bored with your usual meals and want to give your plate something new, making a spice blend will undoubtedly excite your taste buds. In this article, we’ll give you a valuable nugget of information to help you craft the perfect spice mix. Additionally, we have provided some time-tested spice blends that deliver a rich culinary experience.
The Science of Spices
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| Five Basic Tastes of Spices |
Sweet, salty, sour, umami and bitter |
| Spice Notes |
The top or head notes, especially fresh spices, have fast and volatile aromas. Spices such as smoked paprika and turmeric are high in middle tones, often detectable shortly after the top notes. Warm spices like ginger, clove cardamom and allspice are high in the bottom notes, meaning they have the longest-lasting pungent aromas considered the aftertaste. |
| Treating Spices |
Toasting spices make them more fragrant and flavourful. Blooming involves heating spices in fat to draw out the oil-soluble aroma compounds and extend the flavour, spreading it throughout your dish. |
| Ground vs Whole Spices |
Whole spices are a favourite among cooks because they have a much stronger aroma than pre-ground spices and remain fresh longer. |
| Most Common Ingredients in Spice Blends |
Cinnamon, cardamom, cloves and nutmeg are sweet spices that make your dish taste sweeter. Pungent spices, including coriander and cumin, give your meals subtle bitterness. Garam masala, chilli powder and pepper are hot spices that add a touch of heat. |
Berbéré
We had to start our list with this African cuisine delicacy. This spice blend is a tradition originating from Ethiopia, and it’s prevalent in Eritrea and other nations in the Horn of Africa.
There are different versions of this fiery hot spice mixture bursting with flavour. But the common spices in all the variations are:
- Garlic
- Onion
- Long pepper
- Black pepper
- Cinnamon
- Nutmeg
- Ajwain
- Fenugreek
- Allspice
- Rue
- Coriander
- Ginger
- Cloves
- Red pepper
You can use the smoky, spicy blend to marinate lamb, chicken or meat, and the result will be heavenly. Alternatively, you can make your Mac and Cheese sauce scrumptious by sprinkling this spice mix on it. The choice is yours!
Baharat
Baharat means spices in Arabic, and it’s the all-purpose spice blend commonly used in Greek and Middle Eastern cuisines. What makes this spice mix a must-have in your pantry is that you can whip it up within two minutes.
Although the ingredients vary slightly depending on the region where it’s blended, the traditional spice mixture comprises up to 11 ingredients. These include:
- Black
- Pepper
- Cinnamon
- Nutmeg
- Ginger
- Turmeric
- Cardamom
- Cassia,
- Cumin
- Caraway
- Paprika or dried chilli flakes
While you can use it to season meat dishes, Baharat as a rub provides a mild spiciness to chicken, lamb, and fish. Baharat is also tasty in soups and on top of roasted veggies.
Garam Masala
Widely used in Indian cuisine, the name garam masala translates to hot spices. And the ingredients may vary from one region and chef to another.
Crafting this aromatic blend of Indian spices is a breeze; you will need several ground spices, including black pepper, mace, bay leaf, nutmeg, cardamom, cinnamon, cloves, cumin and coriander. Before you ground these spices, toast them separately to bring out more aroma and flavour.
As you would expect, garam masala can add warmth, floral notes, sweetness and a touch of heat to curries, soups and chicken. You can also use this aromatic spice in vegetable stir-fries like lentils and cauliflower.
Gomashio
While Gomashio comprises 2-3 ingredients, it’s one of Japan’s famous flavourful, low-sodium and umami-rich spice blends. When making this unique Japanese blend, toasted sesame seeds are ground before being tossed with sea salt. The toasted sesame seeds add a nutty flavour and texture to your food.
Gomashio is the perfect garnish for an array of your favourite dishes. If you are a spice head and want to give this all-purpose seasoning a go, why not sprinkle it on a bowl of rice, stir-fries, eggs, pasta, stews and soups?
Jamaican Jerk Seasoning
As the name suggests, Jamaican Jerk will bring authentic island sizzle straight to your table. And it’s not your average seasoning blend, as it is chock full of aromatics, sweet yet smoky nuances, earthy notes and a lingering heat sensation that will excite your senses.
The main ingredients that give this seasoning blend the authentic flavour and taste are the warm spice mix of allspice, cinnamon, nutmeg and cloves. But you can also include scotch bonnet peppers, parsley, garlic and thyme to add a personal touch.
Historically, people have been using jerk seasoning marinade as a rub for pork and chicken, but you can use it on roasted, grilled or other tender meats. You can also amp up your pot of chicken soup with Jamaican Jerk seasoning.
Colombo
The earthy, nutty aroma of Colombo powder invites you on a captivating journey, with roots going back to the Sri Lanka capital. Toasted rice is the most prominent ingredient in this spic blend, and it acts as a natural thickener while giving your dish a nutty taste.
To make Colombo powder, toasted rice is ground with cloves, garlic, cumin, turmeric, chiles, fenugreek, and coriander. If you want to explore more and pamper your taste buds, you can include tamarind, star anise, saffron and cinnamon.
Colombo’s delicately sweet and aniseed aroma complements and enhances vegetarian dishes, seafood and meats.
Quatre Épices (Four Spices)
While quatre épices is mainly used in French cuisine, you can also find it in the kitchens of some regions in the Middle East.
The spice mix is a fusion of ginger, cinnamon, cloves, nutmeg and pepper. Let your imagination run wild, as there is no specific recipe. While the blend of spices often uses a larger ratio of white pepper than the other spices, you can use equal portions of each spice.
Some variations of this spice mix use cinnamon instead of ginger or can replace pepper with cinnamon or allspices. This spice blend is added to terrines, sausages, pâté and meat stews in French cooking. For a savoury puree, you can top hot mashed potatoes with quatre épices.
Final Thoughts
If you are bored of insipid food and want to add excitement to your culinary adventure, give your palate something new and exciting by crafting any of the above spice blends. They will enhance the flavour, colour and palatability of your food.
The flavours these blends contain will make your meals as enjoyable as receiving a 25 free spins no deposit bonus. Don’t know how this promo works and where to find it? You can get this juicy offer when you sign up with a casino that offers 25 free spins no deposit UK bonus. You can then use this special reward to spin the reels of slots without spending money. To learn more about how 25 free spins no deposit UK bonuses work, visit this site: https://www.slotozilla.com/uk/free-spins/25-free-spins-no-deposit.
Let’s dive into the world of spices and flavours!
When it comes to Indian cuisine, the first thing that comes to mind is the spicy curries that are known to tantalize the taste buds. From the fiery Chicken Vindaloo to the creamy Butter Chicken, Indian curries are loved all around the world. Here are three of the most popular Indian curries that are a must-try for anyone who loves food that is both flavorful and spicy. Black Cumin, one of the best Indian restaurants in Bristol
1. Chicken Tikka Masala
Chicken Tikka Masala is one of the most popular Indian curries, and it’s no surprise why. This creamy, tomato-based curry is made with marinated chicken that is grilled or roasted and then simmered in a rich and spicy sauce. The dish is believed to have originated in the UK, where it is often called the national dish. However, it’s also a favourite in India, known as Murgh Tikka Masala.
Legend has it that Chicken Tikka Masala was invented by a Bangladeshi chef in Glasgow, Scotland, who improvised a dish by adding tomato soup to a curry. The dish was an instant hit and has been enjoyed worldwide ever since. In fact, it’s so popular that some people even call it the “Burger of Indian Food.”
2. Rogan Josh
Rogan Josh is a classic Kashmiri dish that is known for its rich and bold flavours. The name Rogan Josh literally translates to “red juice-infused meat,” and it’s easy to see why. The dish is made with lamb or goat that is cooked in a spicy tomato-based sauce that gets its rich red colour from Kashmiri red chilli powder.
Rogan Josh is said to have originated in Persia and was brought to India by the Mughals. However, the Kashmiri version of the dish is quite different from the original Persian recipe. The Kashmiri version is milder and uses yogurt instead of cream to give it a tangy flavour.
3.Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a creamy and indulgent Indian curry that is known for its rich, buttery flavour. The dish originated in the 1950s in Delhi, India, and was invented by a chef named Kundan Lal Gujral. Gujral was looking for a way to use leftover tandoori chicken, and he came up with the idea of simmering it in a tomato-based sauce that was enriched with cream and butter.
The dish quickly became a favourite among the customers at Gujral’s restaurant, and it has since become a staple of Indian cuisine. Today, Butter Chicken is enjoyed all around the world and is one of the most popular dishes on Indian restaurant menus.
The recipe for Butter Chicken typically involves marinating chicken in a blend of yogurt and spices before grilling or roasting it. The chicken is then simmered in a creamy tomato-based sauce that is flavoured with a blend of spices, including garam masala, cumin, and turmeric. The sauce is enriched with cream and butter, which gives the dish its signature richness and flavour.
Butter Chicken is typically served with rice or naan bread and is garnished with fresh cilantro. It’s a favourite among meat lovers who appreciate the dish’s bold flavours and creamy texture. In fact, it’s so beloved that some people even call it “chicken tikka masala’s cooler cousin.”
Curry is one of the most popular dishes across the world and for good reason! It’s comforting, and tasty and can be served with your favourite sides to make a meal to remember. The great thing about curry is that there are so many different variations to choose from, meaning that there are options for all tastes and palettes!
If you are keen to make your own curry from home but can’t choose from all the different options available then we have the 5 most famous curry recipes for you to enjoy – take a look and get the inspiration you need!
Chicken Tikka
Many people assume that chicken tikka originated in India but this is not exactly true. In fact, the origins of tikka tend to be mixed between Indian butter chicken and a curry invention from the UK, made by the South Asian community. It first hit the curry houses of Britain in the 60s and was a massive hit as it offered high levels of taste but wasn’t as spicy as other curries that were on offer.
To make chicken tikka, you first marinate chunks of chicken in yoghurt and masala spices before cooking them off. Tikka can be served dry as a starter or placed in a tikka masala sauce as a main dish. There is a range of different masala options but chicken remains the most popular choice with diners who eat it with rice, naan or even chips.
Katsu Curry
Japanese food is another popular option, with many people enjoying the delicate flavours that each dish has to offer. Katsu curry is one of the most popular choices and is the combination of Katsu curry sauce, rice and a breaded and fried piece of meat or vegetable. Interestingly, whilst the breaded meat (tonkatsu) was first invented in Japan, the Katsu curry sauce was introduced to Japan by the British during the Meiji era.
To make Katsu curry sauce you will need to fry onion, garlic and ginger in a pan before adding flour, curry powder, turmeric, soy sauce and coconut milk to get a thick, tasty sauce. Once cooked, it is strained through a sieve to get a smooth finish and then served with freshly steamed rice and your breaded meat or vegetables.
Many people pour the sauce over the top of the dish but it can also be served on the side if you prefer to dip your food into it. The result of the sauce is a sweet and mild curry that is popular with people across the world.
Rogan Josh
Rogan Josh comes from Kashmir, India and is traditionally made with lamb or goat meat, although many people enjoy it with vegetables or other red meats. It is not overly spicy to eat but the heat that comes through is from Kashmiri chillies which are red and give the finished curry a deep red look that is incredibly appetizing.
To make a rogan josh curry, marinate your meat or vegetables in garlic, cardamon, cloves, ginger and cinnamon as well as yoghurt. Once marinated, braise the meat and vegetables to cook them through before putting them in the rogan josh sauce. Once ready, the rogan josh is served with rice, roti or dry sides such as naan or potatoes.
Thai Green Curry
If you want something sweet and hot then a Thai green curry is a great choice that is very popular in its home country of Thailand as well as the rest of the world! There are a number of different popular Thai curries, with their names deriving from the colour of the curry once it has been cooked. The Thai green is possibly the favourite because it has deep flavours and offers the heat of chillies that many of us love.
To make a Thai green curry sauce you will need green chillies, ginger, garlic, coconut milk and kaffir leaves, lemongrass, shallots and coriander. This sauce is then used to cook protein such as fish, meat or even vegetables to create an aromatic dish that is served with rice, noodles or roti.
If serving with rice, there should be other dishes to enjoy too, making a plate of different curries and sides. Rroti or noodles are the traditional accompaniments.
Vindaloo
The last recipe on our list is a vindaloo – a hot Indian curry that was fashioned from a spicy Portuguese dish. Vindaloo originated in Goa and traditionally uses marinated pork that is cooked in the vindaloo sauce. These days you can make vindaloo with any type of meat, vegetable or seafood of your choice, making it a popular dish for curry lovers.
To make your vindaloo at home you will need to marinate your chosen meat, fish or vegetables in a mix of spices, ginger, vinegar and sugar while you prepare the spicy sauce. Typical spices used in a vindaloo include cardamom, cumin, red chillis, cloves, coriander and cinnamon.
When you are ready to eat, simply cook off your marinaded items and then put them into the sauce to allow the flavour to develop and heat up. A vindaloo is typically served with freshly basmati rice or naan bread – but you can opt to add chips or even have a bit of everything if enjoying the curry with others.
Enjoy Curry for Your Next Meal
It’s clear that there are a wide range of curries on offer for you to choose from, meaning that you can be confident that you’ll be able to find a style that suits your taste.
The great thing about all of these curries is that they can be prepared for one or made for a large group, making them the ideal choice for gatherings when you want to spend your time enjoying company rather than standing in the kitchen all night. With so many choices to go for, it’s time that you add curry to your menu!
