Spice mixes: yeh or nay?

Cooking Discussions Cooking, Cookbooks, Ingredients
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Hoping this makes sense to post here

I’m making Serious Eats Perfect Pan Seared Pork Chops, and trying to decide between adding my usual Ras al Hanout, or trying Baharat, which I struggle to find a use for. Today it occurred to me they are similar!

This article compares them. Which one do you find more useful, and why?

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Thanks for the reminder about this topic, @shrinkwrap.

My local spice shop is Oaktown Spice, with a branch in nearby Albany, CA. The aroma in the store is captivating. I get Tellicherry peppercorns there, but also the blends Montreal spice, vadouvan, Mexican-style adobo. Baharat is ok. I don’t like their Ras al Hanout, and haven’t figured out what to do with Dukkah or Shichimi Togarashi yet.

1 Like
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I proceed much like you. I can add that, on occasions when I buy mixes, I avoid any that include salt (often labeled here in USA as “seasoned” spice mix).