Best Western European Spice Blend and Seasoning Types
Pestèda is a traditional seasoning blend that hails from the ancient village of Grosio, consisting of garlic, salt, pepper, and aromatic herbs such as leaves of dwarf alpine yarrow or musk yarrow, wild thyme, juniper berries, or cinnamon.
Its name means beaten, referring to the method of preparation that involves pounding the combination of herbs and spices in a mortar to produce a highly aromatic mixture, characterized by an intense, slightly spicy flavor. Due to its distinctive aroma and flavor, pestèda has spread throughout the whole region of Valtellina over the years, yielding numerous variations on the traditional blend with some calling for the addition of wine (such as Sasella), brandy, or grappa.
MAIN INGREDIENTS
Quatre épices is a traditional spice blend that's used to season and flavor a wide variety of foods such as roulades, soups, terrines, stews, gratins, and even sausages. The name of the blend means four spices, and those are black or white pepper, cloves, nutmeg, and ginger.
Some spices may be replaced or added in the mix, including allspice and cinnamon. The most common versions of the blend focus on the pepper, and those peppery notes are backed up by the pungency and sweetness of the other spices.
MAIN INGREDIENTS
Vadouvan is a French-style curry mix consisting of ingredients such as shallots, onion, cumin, garlic, turmeric, cardamom, curry leaves, black mustard, black pepper, and fenugreek. All of the ingredients are traditionally dried and pounded into a coarse spice blend.
Vadouvan is used in a variety of dishes featuring poultry, seafood, and vegetables, but it can also be added to salads. This spice blend is sometimes made into a paste by mixing it with oil and water.
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