Mauste

Mauste is Finnish for spice or seasoning. The term refers to ingredients added to food to flavor or aroma, including dried powders, seeds, herbs, aromatics, and condiments. Mauste can be used individually or as part of blends and is commonly considered alongside other flavor enhancers such as salt and fat.

Etymology and scope: the word mauste derives from the verb maustaa, meaning “to season,” with mauste meaning the seasonings themselves. In everyday Finnish, it covers both single ingredients (such as pepper) and preparations (like spice mixes). The concept is parallel to what in many languages is called spice or seasoning.

Types and examples: mauste encompasses whole spices (kokonaiset mausteet) and ground forms (jauhetut mausteet), as well as herb mixtures and spice blends (mausteseokset). Common Finnish examples include pippuri (pepper), kaneli (cinnamon), neilikka (clove), kardemumma (cardamom), and maustepippuri (allspice). Herbs such as tilli (dill) and persilja (parsley) are also used as mauste, though some are more accurately termed aromatics or herbs. Regional and international cuisines contribute many blends, such as curry, paprika-based blends, or garam masala, which are widely employed in Finnish cooking too.

Usage and storage: mauste is used to flavor soups, meats, fish, sauces, baked goods, and pickling. For best flavor, spices should be stored in cool, dark, dry conditions in tightly closed containers; potency declines over time, especially after grinding.

See also: culinary spices; herb and spice terminology; spice blends.