This spice blend is used in Lebanese sfihas—spiced meat in a bread dough basket. It can be used as a dry rub for virtually any fish or seafood.

Balinese cooking relies heavily on delicious, aromatic spice pastes. This is one of them. But you don’t need to be cooking Balinese food to use these pastes. Try them as a marinade. They freeze well, so you can make a large batch and have it on hand.

Bananas, pressure-cooked, puréed · Sugar, brown · Coconut oil · Plain flour · Banana, freeze-dried, lightly crushed · Egg whites · Egg, yolk · Hazelnuts, lightly crushed · Sugar, coconut · Pistachio, lightly crushed · Wholewheat flour · Cornflour · Salt, fine · Mace, ground · Baking soda · Cinnamon, ground · Vanilla beans · Nutmeg, ground · — · Flour

This is a general spice blend for barbecue meat and vegetables. It has no particular origin which is great if you’re trying not to offend visitors from any particular region. The sumac is tangy and reminiscent of lemon, so it goes well with fish and chicken. Make sure the grind is extremely fine, because sumac has an odd texture if not ground fine enough. For a modernist version, sieve through a lab sieve with a very fine particle grade after grinding.

Onion, grated · Tomato sauce · Spring onions · Brown sugar · Lemon juice · Dijon mustard · Worcestershire sauce · Olive oil · Malt vinegar · Garlic, chopped · Coriander, ground · Cumin, ground · Allspice, ground · Cayenne pepper · Salt

General curry powder most closely related to podi. This recipe by default makes a very large amount. Scale as necessary for amounts that will be used within a couple of months.