Big 5 Spices: Your Passport to Every Kitchen

I stared at my spice cabinet disaster and knew something had to change.

Half-empty jars of the same spice scattered across three shelves. Mystery powders in unmarked containers. Expired bottles from 2019 still taking up prime real estate. And that moment of panic when a recipe calls for cumin and you’re digging through chaos, wondering if that unlabeled brown powder is what you need.

Sound familiar?

At the beginning of the year, I decided to remix my entire spice game.

The 4-Ounce Solution

I bought uniform 4-ounce containers, matte black, with airtight lids and discovered the secret weapon: chalk markers. Write directly on the black lids, easy to erase and update. Suddenly my spice cabinet looked like something from a design magazine instead of a crime scene.

But then came the real question: What spices actually deserve a spot in these containers?

Most of us collect spices randomly—grabbing whatever a recipe demands, ending up with single-use seasonings we’ll never touch again. But what if there was a strategic approach? What if you could build a collection that unlocks authentic flavors from multiple cuisines with just a handful of essential spices?

The Big 5 Strategy

Every cuisine has its “Big 5″—the essential spices that form the flavor backbone of that culture’s cooking. Master these five, and you can create authentic dishes that taste like they came from that region’s kitchen.

Let’s take a world tour:

Indian Big 5

The legendary masala dabba (spice box) holds these essentials:

• Turmeric – earthy color and warmth
• Cumin seeds – nutty, essential base
• Coriander seeds – citrusy sweetness
• Red chili powder – heat and depth
• Garam masala – the signature warming blend

Mexican Big 5

• Cumin – earthy backbone
• Chili powder – smoky heat blend
• Paprika – color and mild pepper flavor
• Mexican oregano – more floral than Mediterranean
• Garlic powder – savory foundation

Italian Big 5

• Basil – the king of herbs
• Oregano – robust and earthy
• Rosemary – woody aromatics
• Garlic powder – fundamental base
• Red pepper flakes – signature Italian heat

Chinese Big 5 (Five Spice)

This perfectly balanced blend represents the five fundamental flavors:

• Star anise – sweet, licorice-like
• Cloves – warm, aromatic
• Chinese cinnamon – sweeter than regular cinnamon
• Sichuan peppercorns – citrusy, numbing sensation
• Fennel seeds – mild anise flavor

Middle Eastern Big 5

• Cumin – warm foundation
• Sumac – tangy, lemony brightness
• Za’atar blend – thyme, sesame, sumac mix
• Allspice – complex warmth
• Cinnamon – sweet and savory versatility

Thai Big 5

• White pepper – clean heat
• Coriander seeds – foundational in curry pastes
• Cumin seeds – earthy depth
• Dried chilies – essential heat element
• Galangal powder – citrusy, pine-like (or ginger)

Korean Big 5

• Gochugaru – sweet-smoky red pepper flakes
• Sesame seeds – nutty richness
• Garlic powder – fundamental base
• Ginger powder – warming spice
• Korean chili powder – finer grind for different textures

The Universal Truth: Some Spices Appear Everywhere

As I mapped out these regional Big 5s, a pattern emerged. Certain spices show up across multiple cuisines:

Cumin appears in Indian, Mexican, Middle Eastern, and North African cooking Coriander seeds bridge Indian, Thai, Middle Eastern, and North African dishes Garlic powder is practically universal Chili/red pepper exists in every cuisine, just in different forms Ginger spans Asian, Middle Eastern, and North African traditions

This revelation led to the ultimate question: What’s the most strategic spice collection that gives you maximum cuisine coverage?

The Tier System: Your Strategic Spice Collection

Tier 1 – The Absolute Essentials (10 spices):

1. Cumin – Indian, Mexican, Middle Eastern, North African
2. Coriander seeds – Indian, Thai, Middle Eastern, North African
3. Garlic powder – literally everything
4. Paprika – European, Middle Eastern, American
5. Chili powder (American blend) – American, Tex-Mex
6. Ginger powder – Asian, Middle Eastern, North African
7. Oregano – Italian, Mexican, American, Greek
8. Thyme – French, Italian, Middle Eastern, American
9. Cinnamon – Middle Eastern, Indian, Mexican, baking
10. Bay leaves – French, Italian, American, stocks/braises

Tier 2 – Level Up Your Game (5 more): 11. Turmeric – Indian, Thai, Middle Eastern 12. Cayenne pepper – pure heat for any cuisine 13. Sesame seeds – Asian, Middle Eastern 14. Whole black peppercorns – everything (fresh ground is key) 15. Basil – Italian, Thai (different varieties but dried works)

The Magic of Strategic Spice Building

With these 15 spices, you can make recognizable dishes from:

• Italian (pasta sauces, pizza)
• Mexican (tacos, chili)
• Indian (curries, rice dishes)
• Middle Eastern (kebabs, rice)
• French (braises, roasts)
• American (chili, BBQ rubs)
• Basic Asian dishes

Your Spice Cabinet Audit

Here’s the fun part: Check your current spice cabinet against your favorite cuisine’s Big 5.

Love Thai food? You need white pepper, coriander seeds, cumin seeds, dried chilies, and galangal powder. Notice that coriander and cumin already appear in Tier 1—that’s why they’re foundational spices that earn their spots.

Passionate about Italian cooking? Basil, oregano, rosemary, garlic powder, and red pepper flakes. Three of these (oregano, garlic powder, and conceptually the red pepper) are already covered in your strategic collection.

The Remix Approach to Spice Collecting

Instead of randomly accumulating single-use seasonings, you’re building a strategic foundation that multiplies your cooking potential. It’s the DJ approach to spices—taking core elements and remixing them into countless flavor combinations.

Your 4-ounce containers aren’t just storage; they’re an investment in culinary freedom. Each carefully chosen spice unlocks authentic flavors from multiple food cultures.

Pro Tips for Your Spice Collection:

• Start with Tier 1, then add Tier 2 gradually as you cook more
• Buy from bulk bins when possible—fresher and cheaper
• Store in airtight containers away from heat and light
• Label with purchase dates using your chalk marker
• Toast whole spices before grinding for maximum flavor

The Bottom Line

You don’t need 50 different spices collecting dust in your cabinet. You need the right 15 spices, strategically chosen and properly stored.

Your uniform containers with their chalk-marked labels aren’t just Instagram-worthy organization porn. They’re your passport to authentic flavors from around the world.

The next time you open your spice cabinet, instead of chaos, you’ll see possibility. Every container represents cuisines you can master, dishes you can create, flavors you can explore.

That’s the power of strategic spice collecting. It’s not about having everything—it’s about having the right things that unlock everything else.

What’s your favorite cuisine’s Big 5? Check the list and see how many you already have. You might be closer to culinary freedom than you think. Drop a comment or share your passport spices on IG @remixology

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P.S. More Big 5s for Your Collection

Japanese Big 5:

• Togarashi (shichimi) – seven-spice blend with chili, sesame, nori, orange peel
• Sesame seeds – nutty flavor, used whole or ground
• Nori flakes – umami-rich seaweed for finishing
• Ginger powder – clean, warming spice
• Sansho pepper – Japanese peppercorn with citrusy, numbing quality

North African/Moroccan Big 5:

• Ras el hanout blend – the “top of the shop” master blend
• Harissa spice blend – smoky, hot chili blend with caraway and coriander
• Preserved lemon powder – tangy, salty citrus (or lemon zest powder)
• Cumin – earthy foundation used heavily throughout the region
• Ginger – warming spice essential for tagines and couscous

Ethiopian Big 5:

• Berbere spice blend – the heart and soul of Ethiopian cooking
• Mitmita – fiery hot spice blend with bird’s eye chilies and cardamom
• Fenugreek seeds – nutty, slightly bitter, used whole and ground
• Nigella seeds – earthy, onion-like flavor
• Ethiopian cardamom – more intense than regular cardamom

French Big 5:

• Thyme – backbone of French cooking, essential for bouquet garni
• Bay leaves – adds depth to braises, stews, and stocks
• Tarragon – distinctive anise-like flavor, classic in béarnaise
• Herbes de Provence blend – lavender, rosemary, thyme mix
• White pepper – more refined than black pepper, preferred in French cooking

Bonus: American Chili Big 5:

• Chili powder – the namesake blend, usually ancho/chipotle based
• Cumin – earthy, warm backbone that makes it taste like “chili”
• Paprika – adds color and mild pepper flavor
• Garlic powder – savory foundation
• Oregano – herbal note that balances the heat