
What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful.
Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So consider this a shorthand reference to a few culinary stereotypes. Don’t overdo it. Try incorporating two to four ingredients from a cuisine group to tilt a flavor profile in that general direction.
Cajun/Creole
dark roux, onions, celery, green pepper, tomatoes, parsley, cayenne, Cajun spice blends, blackening seasonings, lemon, scallions, andouille sausage, crab, shrimp
French
butter, shallots, onions, celery, carrots, thyme, tarragon, herbs de Provence, bay leaves, chives, chervil, capers, red and white wine, truffle, soft cheeses, Dijon mustard, mushrooms, cream
Indian
tandoori spices, garam masala, curry, yogurt, coconut milk, basmati rice, tamarind, cardamom, cumin, coriander, cilantro, fennel, garlic, saffron, fenugreek, dried chilies
Italian
garlic, onions, celery, basil, pesto, prosciutto, Parmigiano-Reggiano cheese, mozzarella cheese, pine nuts, tomatoes, artichokes, olives, olive oil, oregano, lemon, fennel, flat-leaf parsley, red pepper flakes, rosemary, white beans, balsamic vinegar
Japanese
miso, sesame seed oil, sesame seeds, rice vinegar, sake, soy sauce, wasabi, ginger
Greek
oregano, lemon, olives, tuna, rosemary, bay leaves, thyme, olive oil, lamb, garlic, feta cheese, tomatoes, red onions, fish, shellfish
Mexican/Tex-Mex
cumin, chili powder, hot sauce, green peppers, oregano, lime, garlic, onions, celery, cilantro, tomatoes, scallions, black beans, Cheddar cheese, avocado
North African/Moroccan
mint, lemon, harissa, saffron, turmeric, parsley, cilantro, honey, olives, almonds, dates, raisins, chickpeas, eggplant, green bell peppers, carrots, lentils, onion, ground ginger, paprika, cumin, cayenne, figs
Central/South Asian
ginger, garlic, scallions, shallots, lemongrass, Thai basil, cilantro, fish sauce, shrimp paste, soy sauce, coconut milk, sesame seeds, sesame oil, rice or sweet wine vinegar, cilantro, lime, oyster sauce, galangal, hot chili peppers
Where this information came from
This is excerpted from The Kitchen Counter Cooking School by Kathleen Flinn with permission from Viking/Penguin.
What about the rest of Africa, please. Good food comes from there too.
Yes, a great point! I am a huge fan of Ethiopian food after visiting there years ago. I will add some spices from West Africa. If you’ve got any suggestions, let me know!
Sounds good!
Hey there! This post was great. Reading through
this post reminds me of my previous room mate who went to culinary school. He always
kept talking about this. I will forward this post to him.
Fairly certain he will have a good read. Thank you for sharing!
Just a slight suggestion: the Mexican flavor profile is based on the white cheeses like Monterrey Jack and queso fresco which tend to taste a little less acidic than cheddar and can be somewhat saltier. It also has less of the “cheddar” flavor which can be jarring in the context of Mexican foods.
Thanks for the suggestion, I will make a note of that.
Cheddar is Tex-Mex, not Mexican.
Great point!
Great posts. Loved it.
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Sure!
Would love to see some Cuban recipes, I miss their cuisine after moving from Florida.
I love Cuban food. Will add!