Garam masala is an intensely aromatic blend of ground spices such as cinnamon, cumin, cardamom, cloves, and peppercorns. Its name can be literally translated as hot ingredients, and is sometimes described as an aromatic blend that is meant to heat the body.

This spice blend has origins in Northern India, where winters are typically colder than in the rest of the country. The spices used in garam masala vary from region to region, but no combination of spices is believed to be more authentic than another. 

Za'atar is a traditional spice blend with Middle Eastern and Levantine origins. The ingredients used in za'atar vary from region to region, and the list often includes the wild za'atar herb (hyssop, growing throughout the Levant), marjoram, thyme, oregano, coriander, cumin, toasted sesame seeds, sumac, and salt.

The sumac imparts a lemony, citrusy flavor, oregano gives a slight bitterness, while marjoram gives notes of sweetness. The spice blend is commonly sprinkled over soups, dips, bread, meat, rice, pasta, vegetables, or rice dishes.

Translated from Arabian as spice, bahārāt is an aromatic blend of spices native to the Middle East. Although it is hard to pinpoint the exact spices used in the mix, the most common ingredients include black peppercorns, allspice, cassia bark, coriander, cardamom, chili peppers or paprika, cinnamon, cloves, and cumin.

The amount of added spices influences the final aroma, which is typically smoky, sweet, and spicy. Bahārāt can be used as a seasoning for fish and meat, it is commonly added to soups and stews, but it also works well in marinades or as a dry rub.

Sometimes referred to as the seven-spice powder, shichimi togarashi is a spice blend widely used in Japanese cuisine for imparting a nice smoky-sweet heat to a variety of dishes, from a steaming bowl of soba noodles to grilled fish. The origin of shichimi togarashi dates back at least to the 17th century when it was produced by local herb dealers in what was then a small, little-known fishing village of Edo, currently known as Tokyo.

Its Japanese name literally translates to seven-flavor chili pepper, which is a reference to the usual seven ingredients that are used to make it: ground chili pepper, sansho or Japanese pepper, roasted satsuma mandarin peel, black or white sesame seeds, hemp seeds or hearts, ground ginger, and nori seaweed. 

Wu xiang fen or five-spice powder is a traditional spice blend originating from China. The spice blend consists of five spices: fennel seeds, cinnamon, cloves, Sichuan peppercorns, and star anise. The number five refers to the five flavors that are represented in the blend – sweet, salty, bitter, sour, and umami.

There are many ways to use the aromatic five-spice powder – in marinades, stir-fries, soups, stews, as a seasoning for the breading for fried foods, as a glaze, or a dry rub for meat and seafood. Interestingly, the spice blend has antiseptic properties and it's sometimes used to cure indigestion.

Chaat masala is a spice mixture that's widely used in Indian, Pakistani, and Bangladeshi cuisine. It often consists of coriander, asafoetida, red chili powder, tamarind powder, cumin, amchoor (dry mango powder), and kala namak (black salt). The origins are somewhat murky, but it is believed that the spice blend was invented in the 17th century by Mogal emperor Shah Jahan's kitchen staff.

The flavors of chaat masala are best the day after it's been prepared, but it keeps for up to 3 months in airtight containers. Although it has an unusual aroma (mostly due to kala namak), people love it for its complexity and perfect flavors. It's recommended to use chaat masala on different Indian snacks called chaat, such as papri chaat, but it's also worth trying it over vegetables, salads, curries, dals, and fruit.

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or as a seasoning.

Its name is derived from the Egyptian Arabic word for to crush or to pound, referring to the method of production. Duqqa originated as peasant food and people mostly consumed it as a seasoning for bread. Due to its high protein and fat content, it provided sustenance throughout the day. 

The Bengali spice mix known as panch phoron (lit. five spices) is an aromatic combination of cumin, fennel, fenugreek, black mustard, and nigella or kalonji onion seeds. This spice blend adds a wonderful depth and flavor to various dishes of Bangladesh, Eastern India, and Southern Nepal, especially in the regional cuisines of Bhojpuri, Mithila of Nepal, Bengal, Assam, and Oriya.

Unlike other similar blends which are made with ground spices, panch phoron is made with whole seeds that are typically either dry roasted or fried in mustard oil or ghee - this helps to release the aromas and the bittersweet flavor of the blend. Traditionally, panch phoron is most often used with chicken or beef curry, fish, legume stews, and various vegetable-based dishes like the Bengali shukto. 

Hawaij is a traditional spice blend that is deeply rooted in Yemenite Jewish tradition. The spice mix consists of ingredients such as saffron, turmeric, black pepper, and cardamom. Variations include other ingredients such as cumin, coriander, cloves, cinnamon, and even ginger.

The flavor of hawaij can be best described as earthy, peppery, and floral. It can be bought throughout Yemeni markets, but also in Arabian-specialized stores internationally. Although it is primarily used in soups, stews, as rice flavoring, and on grilled meats as a rub, it can also be combined with olive oil and lemon juice to make a stellar dressing for grilled fish.