Cooking at home is a perfect habit to develop when you’re trying to improve your health, since you can have more control over the types of ingredients that go into your food. But while routine is key, your meals can get a bit boring, a bit quickly.
Want a delectable and healthy solution? Try utilizing ethnic spices and herbs from different cultures around the world. If it seems a little intimidating, don’t worry: we’ve got plenty of suggestions to help you get started.

Classic Spice Combos from Around the World

spices health1) European

Herbes de Provence: a classical seasoning blend made with rosemary, fennel seed, thyme, basil, marjoram, lavender, parsley, oregano, and tarragon
Fines Herbes: a well-established French flavoring of chopped parsley, chives, tarragon, and chervil

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2) Asian & Indian

Curry: the gold standard of Indian dishes, this spice includes a mix of turmeric, cumin, fenugreek, and chili pepper
Chinese Five Spice: for an Asian twist, go for this five blend seasoning made with cinnamon, cloves, star anise, fennel, and Szechuan peppercorns
Gomasio: a delicious and easy-to-make Japanese condiment containing ground and roasted sesame seeds mixed with coarse salt

3) African & Middle Eastern

Bahārāt: a classic Middle Eastern cuisine typically made with black peppercorns, coriander, cumin, allspice, cardamom, cinnamon, cloves, paprika, and nutmeg
Ras el Hanout: this Moroccan blend, along with other African mixes, contains things like allspice, cayenne, coriander, ginger, black pepper, and cumin

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4) North & South American

Jerk: transport to Jamaica with this classic blend including red and black pepper, allspice, cinnamon, and thyme
Pumpkin Pie: not just for pumpkin, this hearty and sweet mix includes cinnamon, nutmeg, ginger, and cloves

So, is your mouth watering at the thought of these savory spices? Consider giving them a go with one of these flavorful and nutritious recipes, like Pan-Roasted Chicken with Herbes de Provence, Roasted Chicken Thighs with Bahārāt, or Glazed Carrots with Five Spice.


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