I have a list that I keep in my mind of the different seasonings that I can use which offer flavors of different cuisines. My personal list on includes seasonings or foods that I am likely to keep on hand. I reference this list almost every day, as the chief cook in our household who needs to dream up dinner menus on a budget.
Having a cuisine in mind helps me organize my thoughts about each night's meal and bring varied ingredients together with a theme. The most recognizable example would be a Mexican meal. I may be planning on using beans, rice, meat, tomatoes, and any of various veggies. Without adding Mexican seasonings, this would make for a rather bland dinner. By adding chili powder, cumin, oregano, garlic, and onions, a flavorful and cohesive menu bursts forth.
As a frugal cook, I skip commercial seasoning blends and packets, as I feel they are expensive for what you get. So my list of seasonings is basic. Many of these ingredients appear in several cuisines, which makes for more condensed storage.
Speaking of storage, I don't organize the seasonings in my cupboards by cuisine. Instead, I organize the herbs and spices by savory vs. sweet, the size of container, and whether the seasoning needs refrigeration or freezing. This just works best for me and my household of cooks with various interest in keeping things organized.
As a note, I don't use every seasoning in a cuisine category for each meal. This is merely a list to get me thinking.
Mexican
Chinese (see comment by Allie)
- garlic
- chili powder
- cumin
- oregano
- cloves
- cinnamon
- cilantro
- lime juice
Italian
- basil
- oregano
- rosemary
- garlic
- red pepper flakes
- fennel (or anise)
- savory
- bay leaves
Mediterranean/North African
- lemon
- oregano
- garlic
- rosemary
- mint
- dill
- cumin
- plain yogurt
- Harissa chili paste (sometimes called Tunisian chili paste) -- a spicy blend of dried chilis, olive oil, garlic and spices (thanks Mrs. Armstrong)
Middle Eastern
- Za'atar -- a spice blend used as a condiment, rub, or sprinkle, typically containing toasted sesame seeds, dried sumac, oregano, marjoram or thyme, cumin, coriander, and salt (thanks Mrs. Armstrong)
Indian
- curry powder
- cumin
- cinnamon
- coconut milk
- cilantro
- bay leaves
- Garam Masala
Asian (generic for stir fries)
- garlic
- ginger
- soy sauce
- sugar
- red pepper flakes
- sesame oil
- garlic
- ginger (fresh preferred)
- soy sauce
- sugar
- red pepper flakes
- black vinegar
- hoisin sauce
- oyster sauce
- Sichuan peppercorn
- broad bean paste (or red bean paste or doubangiang)
- star anise
- cloves
- white pepper
Korean
- fermented products, such as soybean pastes like mild doenjang, spicy gochujang, and ssamjang
- gochugaru (mild pepper flakes)
Japanese
- miso
- kombu (dried seaweed)
- mirin (sweet rice wine)
- katsuobushi (shaved dry fish flakes)
French
- thyme
- mustard powder
- tarragon
- chervil
- rosemary
- lavender (as in herbes de provence)
Thai
- coconut milk
- lemon grass
- lime
- dried red chili peppers
- basil
Jamaican (such as for Jerk)
- scallions
- Scotch Bonnet peppers (substitute jalapenos or serranos)
- thyme
- allspice
- ginger
- nutmeg
Creole
- paprika
- garlic powder
- onion powder
- cayenne pepper
- black pepper
- thyme
- white pepper
- basil
- oregano
- roux made with butter/flour
- tomatoes
- creamy sauces
Cajun
- above Creole seasonings along with
- additional cayenne pepper
- ground allspice
- ground cloves
- onion, celery, bell pepper in a mirepoix
- file
- green onions
- parsley
- roux made with oil/flour
Hawaiian
- fruits such as pineapple, guava, passion fruit
- ginger
- garlic
- sea salt
- Chinese five spice
It's nearly 2 PM and I'm still working on tonight's menu. Having a list such as this one is especially helpful when I have no idea what to make for my household's dinner. I have some leftover cooked pinto beans, leftover cooked rice, canned corn, red cabbage, tomatoes, corn tortillas, cheese, and salsa. I think I'll make a Mexican-inspired, mock bean/rice/corn/veggie enchilada casserole for tonight's supper. See how easy I find this? Meal planning solved. Now to go and actually make this.
I'm looking to expand my list. You may have noticed that there are several blank spots. What seasonings would you add to any of these cuisines? (I'll update this main post as we generate an additional ingredients' list.) What other cuisines do you like to use for home-cooked meal preparation?
