We all experience flavor through the five basic tastes: Sweet, sour, salty, bitter, and umami. While some cultures have a natural preference for one or more combinations of the five, the interchange and desire to create unique combinations of these flavors is universal.
Many chefs struggle to find fresh and exciting flavor combinations with familiar ingredients. We encourage you to look beyond the horizon and take inspiration from international foods and spices to transform your dishes and food products.
The Global Spice Guide
It’s important to understand the traditional uses and context of a particular spice. Was it used to cover up an undesirable flavor like bitterness, to enhance the natural flavors of the main ingredient, or for another reason? It is also important to have a basic understanding of the volatile oils and phenolic compounds contained in spices and the best ways to extract those oils.
Above all else, experimentation is key. Playing with new spices in familiar recipes or using them in a completely non-traditional way is a terrific approach for understanding the interplay of ingredients.
Let’s explore the world and its many flavors through our spice guide. Here are nine essential spices and ingredients to get you started.
The Flavors of Asia
While hundreds of regional culinary styles are found in Asia, there are many unifying characteristics of an Asian diet. In general, many Asian-inspired cuisines have a distinct balance of umami flavors thanks to key ingredients like soy sauce and miso paste.
Garam Masala – South Asia
Garam masala, a popular spice mix from India, combines fennel seeds, Indian bay leaves, cloves, and cinnamon to create a fragrant seasoning and curry powder.
In 2021, when the global blended spice market size was valued at $20.23 billion USD, garam masala’s revenue share was over 35.0 percent—the highest market share of every spice blend measured. This is likely attributed to the rising popularity of Indian food across the globe. A recent study found that Indian food was the third most common restaurant type worldwide.
Garam masala can be used as the base for a curry sauce and served with proteins like chicken or tofu. You could also simply season your meats and vegetables and grill them up for an earthy flavor. Or consider creating your own garam masala from scratch, adjusting the spice ratio and adding new spices like chili powder or allspice to twist the flavors into new experiences.
East Asia – Fish Sauce
Fish sauce, made from fermented fish, is an easy umami enhancer. It’s a staple in countries like South Korea and Japan but is making its way west as more and more home cooks and culinarians discover fish sauce’s rich flavors—a recent study found the U.S. is the largest importer of fish sauce globally, with 41,413 shipments in 2024 alone.
Often mixed with sesame oil, rice vinegar, and other seasoning liquids, fish sauce is used in stir-fries, dipping sauces, and marinades. Many chefs today are also taking a modern twist, using fish sauce as a savory booster to cocktails or balancing it with sweet elements in a fish sauce-caramel brittle.
Central Asia – Shawarma Spice Blend
Shawarma blends many earthy seasonings, like cumin and coriander, to create a balanced flavor for meat dishes.
Shawarma spices are most often associated with shaved pieces of meat that are served with vegetables, sauces, and flatbread. Most restaurants serving the dish use shawarma machines to efficiently cook meat. Demand for these machines are steadily growing as Mediterranean food has become more popular—social conversations about Mediterranean Food have increased by 14.26 percent over the past year.
You don’t have to buy a shawarma machine to bring these flavors into your restaurant. This spice mix could simply be incorporated into global fusion dishes, like shawarma-flavored tacos, pizza, and burgers. You may also mix it into sauces like BBQ sauce or salad dressings to give an extra savory kick.
The Flavors of the Americas
Food culture from the Americas benefits from the melting pot of culture that brewed as the New World was discovered. North American cuisine is deeply rooted in the settlers of a particular region, from the African-inspired meals of the South to the Italian-American flavors of the Northeast. South American cuisine sees the merging of indigenous ingredients with those brought from Europe, while Caribbean dishes are full of flavor thanks to the many cultures that passed through the area.
North America – Creole/Cajun Seasoning
The country food of rural Louisiana, these seasonings blend flavors from French, Spanish, African, and Native American cultures.
Recent data suggests the market for Cajun and Creole flavors is increasing outside of the U.S.; the European market for Cajun spice is growing steadily. This seasoning blend benefits from the rising consumer demand for bold, flavorful seasonings. Many manufacturers are also focusing on product innovation within this spice blend, introducing organic and clean label Cajun seasoning to meet the rising demand for healthier and more natural food products.
Creole and Cajun seasonings are primarily used for gumbo and jambalaya. You can mix these dishes with other items like fries, pizza, and pasta for a unique application of these earthy and spicy flavors.
South America – Chimichurri
Blending fresh herbs, oil, and vinegar, chimichurri is traditionally served as a finishing sauce for grilled meats or as a dip for breads.
A recent report suggests that Latin American cuisines outside of Mexico are expected to have a big impact in 2025, as more and more consumers look to explore new flavors from around the world. Chimichurri was specifically mentioned as an appealing ingredient used to enrich the palette of Latin American flavors.
Consider twisting the traditional chimichurri recipe with non-traditional herbs like cilantro or basil or adding smoked paprika and other spicy elements to the sauce to make it your own.
Caribbean – Jerk Seasoning
Jerk seasoning is a bold, aromatic spice rub that blends Jamaican tradition with global flavors. It pairs well with grilled or roasted meats, which can be mixed with a creamy pasta or soup to create flavorful, rich dishes.
The jerk spice seasoning market is slated to exceed $40 million USD by 2028, fueled by its continued admiration in Latin American countries.
Jerk seasoning has a distinct sweet, spicy, and aromatic balance to it, a flavor combination that many chefs take advantage of in unconventional ways. Add it to mayo as a dip for fries or with guacamole to combine Jamaican heat with Mexican freshness.
The Flavors of Africa & Middle East
With restaurants like Nando’s and Habib’s taking the global stage, African and Middle Eastern flavors are winning over consumers’ taste buds. African food is incredibly diverse, reflecting the rich culinary traditions across the continent. For example, East African food is very vegetable- heavy, while West African food focuses on meats. Middle Eastern cuisine, meanwhile, brings a lot of fresh ingredients and herbs to bring brighter flavors.
North Africa & Middle East – Harissa
Harissa’s composition of roasted red peppers and other spices, like cumin, coriander, and smoked paprika brings a bold, smoky, and earthy flavor with a kick of spice.
A longtime culinary cornerstone in North African countries like Tunisia, Morocco, and Algeria, harissa has been used for centuries to preserve flavor and add heat to traditional dishes. That deep-rooted history has helped fuel its modern resurgence, as more consumers seek out bold, spicy foods—a recent survey found one in three shoppers are always open to trying a new type of spice.
Traditionally used as a base for North African stews and couscous, you may also use harissa in condiments and dips, such as hummus topped with harissa, or by drizzling it over eggs and sandwich toppings.
West & Central Africa – Jollof Rice Seasoning
Jollof rice seasoning is a staple in West African cuisine. Its spice mix includes bay leaves, thyme, paprika, garlic, and ginger and is the primary ingredient in Jollof rice. Adding it as a spice rub for grilled proteins is also an easy way to get a bold, smoky, and herbal flavor.
A recent trend report from Tastewise found that the snack category holds the fastest rising consumer demand for jollof rice, with veganism as the dominating diet referencing jollof. This could inspire you to create jollof-style rice crackers or fried jollof rice balls mixed with mushrooms and leeks.
East and Southern Africa – Peri-Peri
Peri-peri hails from Mozambique and Angola, where Portuguese settlers introduced chili peppers to the region. Spicy, smoky, tangy, and aromatic, peri-peri is often served as a spice blend for chicken and a base for marinades and dips. Beyond its traditional use, peri-peri has also gained popularity in global fusion cuisine, often seasoning fries and roasted vegetables.
Peri-peri seasoning enjoyed a surge in popularity in recent years, particularly in the UK. Grocery stores like Trader Joe’s now carry peri-peri sauces that can be used as a marinade, basting sauce, or a simple condiment for sandwiches or dipping sauces.
Unlock Global Flavors in Your Kitchen
International spices are more than just ingredients—they are cultural touchstones, time-honored traditions, and vessels of flavor that connect us to different corners of the world. By understanding their origins, traditional uses, and how they interact with other ingredients, we can deepen our appreciation for global cuisines and push the boundaries of our own menu items and product offerings.
As you continue to experiment with flavors from around the world, aim to create something new by merging spices and cultures—you may find your restaurant’s new signature flavor along the way. Culinary mashups open the door to new experiences. Keep experimenting and discovering new flavors in your restaurant’s kitchen.
