Teaching Michael Mondays (2/15) -- Flavor Profiles

Several weeks ago, Michael had a pasta mix up where a recipe called for parsley and red pepper flakes. He didn't have the former, opted to leave out the latter, and ended up with spaghetti swimming in olive oil.

My advice to him in the post was that if you have to leave out a spice -- think about replacing it with an alternative from the same flavor profile. For instance, if you're making Italian and you don't have parsley -- try basil.

But alas, what spices and in each flavor profile. Michael and my fellow readers, see below:

Common Ingredients and Spices in Various Flavor Profiles

• Italian: Basil, Marjoram, Rosemary, Thyme, Oregano, Garlic, Parsley, Fennel Seeds, Red Pepper Flakes
• Japanese: Miso (paste), Sesame Oil, Sesame Seeds, Rice Vinegar, Soy Sauce,Ginger
• Mediterranean: Oregano, Rosemary, Thyme, Bay Leaves, Cardamom, Cinnamon, Cloves, Coriander, Basil, Ginger
• French: Oregano, Nutmeg, Thyme, Garlic Powder, Rosemary, Herbs de Provence, Tarragon
• Tex-Mex: Cumin, Chili Powder, Oregano, Garlic, Cilantro, Cinnamon, Chipotle