Unlock Global Flavor —
Region by Region
Use this as inspiration toward more authentic flavor. Pick a region, then bring in 1–2 hero spices with the right aromatics to echo its pantry. Add simple prep moves—toast or bloom spices, build in fat or acid—to land closer to the profile guests expect without overhauling your kitchen.
70% of operators report growing demand for global flavors, and over 70% say global dishes are easier to position as premium and earn more.* Use spices to bring global flavor to apps, bowls, mains—and price with confidence.
How to Put It to Work:
Start with a familiar dish, swap in a regional spice or blend, use one technique tweak like toasting or blooming, then call out the origin on-menu to signal premium.
Mexican
Signature spices: chili pepper, cumin, oregano, garlic, onion, coriander, sesame seed, cinnamon, vanilla, lime, cilantro
Ideal for: tacos al pastor with achiote and pineapple, mole poblano with chilies and cinnamon, pozole with oregano and garlic, elote with Chile and lime
Chinese
Signature spices: ginger, garlic, scallion, sesame, chilies, five-spice blend, white pepper
Ideal for: char siu with five-spice, hot and sour soup with white pepper, map-style tofu with chilies and garlic, scallion pancakes with scallion and sesame
Italian
Signature spices: garlic, oregano, basil, onion, sage, fennel, marjoram, parsley, rosemary, bay leaf, nutmeg, red pepper, black pepper
Ideal for: marinara with garlic and oregano, arrabbiata with red pepper, pesto with basil, porchetta with fennel and rosemary, cacio e pepe with black pepper
French
Signature spices: tarragon, thyme, black pepper, basil, garlic, marjoram, chive, nutmeg, saffron, bay leaf, white pepper, herbes de Provence
Ideal for: coq au vin with thyme and bay, béchamel with nutmeg, ratatouille with herbes de Provence, bouillabaisse with saffron
Spanish
Signature spices: paprika, garlic, onion, parsley, cumin, sweet pepper, saffron
Ideal for: paella with saffron, patatas bravas with smoked paprika, pollo al ajillo with garlic, chorizo-style dishes with paprika and garlic
Indian
Signature spices: curry powder, cumin, coriander, cilantro, turmeric, red pepper, black pepper, ginger, cardamom, mustard seed, dried chilies
Ideal for: tikka-style sauces, dal, biryani, chana masala
Mediterranean
Signature spices: mint, oregano, thyme, bay leaf, garlic, onion, cinnamon, fennel
Ideal for: Greek salad, souvlaki, tzatziki, lamb kofta
Thai
Signature spices: chilies, black pepper, cilantro, garlic, turmeric, ginger, basil, lemongrass
Ideal for: tom yum, green curry, pad kra pao, grilled meats with lemongrass marinades
Caribbean
Signature spices: chilies, black pepper, white pepper, allspice, curry powder, garlic, red pepper, ginger, nutmeg, turmeric, mace, cinnamon, caraway seed, coriander, thyme, jerk seasoning
Ideal for: jerk chicken, curry goat, rice and peas, escovitch fish
Korean
Signature spices: garlic, ginger, scallion, sesame seed, sesame oil, gochugaru (red pepper flakes), gochujang (fermented chili paste), soy sauce, doenjang (fermented soybean paste), black pepper
Ideal for: bulgogi with garlic and soy sauce, kimchi jjigae with gochugaru and garlic, bibimbap with sesame oil and gochujang, japchae with sesame seed and soy sauce
Make your own blend
Create a custom house blend tailored to your menu and unique flavor needs.
Simple formula: base 60% + accent 30% + heat 10%
- Base ideas: cumin, coriander, paprika
- Accent ideas: oregano, thyme, garlic, onion, turmeric
- Heat ideas: red pepper, chili powder, white pepper
Example variations:
- Mediterranean rub: oregano 40% + garlic 20% + thyme 20% + lemon zest 10% + white pepper 10%
- Caribbean jerk-style dry mix: allspice 30% + thyme 20% + garlic 20% + ginger 10% + black pepper 10% + red pepper 10%
- Indian-inspired curry dust: coriander 30% + cumin 30% + turmeric 20% + ginger 10% + red pepper 10%
Want supplier formulas?
We can ask for a handful of tested blends tailored to your specs.