Common spice mixtures

* Berbere (Ethiopia and Eritrea)
* Colombo (paprika, cumin, coriander, nutmeg, ginger, black pepper, star anise, cardamom, cloves, mustard grains, saffron)
* Curry powder (Indian-style, used in the West and Japan)
* Five bays
* Five-spice powder (China)
* Herbes de Provence (Southern France)
* Jerk spice (Jamaica)
* Khmeli suneli (Georgia)
* Masalas, including garam masala (India)
* Old Bay Seasoning (United States)
* Panch phoron
* Poultry Seasoning (United States)
* Pumpkin pie spice (United States)
* Quatre épices (France)
* Ras el hanout (Middle East/North Africa)
* Shichimi togarashi (Japan)
* Za'atar (Middle East)