Gathers the standard mixtures in which several spices and herbs are combined to season a dish, together with the general article on spice. It includes garam masala, chaat masala, curry powder, five-spice powder, za'atar, herbes de Provence, berbere, ras el hanout, baharat, dukkah and file powder. Within the Spices, Herbs and Seasonings subcategory it sits beside the groups Warm Spices and Aromatic Barks, Peppercorns and Chili Spices, Culinary Herbs, Seed and Fruit Spices, Roots, Rhizomes and Fresh Aromatics, Salt and Flavoring Crops, and each entry is placed in the one group whose description fits it best.