Cross Knives
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East Asia
South & Southeast Asia
Middle East & North Africa
Europe
Sub-Saharan Africa
Latin America & Caribbean
North America
East Asia
Korean
Gochujang, kimchi and doenjang drive deep fermented umami with chili heat and tang.
Japanese
Dashi, soy and miso center it on clean umami, with restrained heat and sweetness.
Chinese
Soy and fermented-bean sauces build umami and salt; heat ranges widely (mild Cantonese to fiery Sichuan).
Taiwanese
Soy-braised lu wei, sweet soy and five-spice with fried shallots, basil and white pepper — deeply savory-umami with a gentle sweetness.
South & Southeast Asia
Indian
Layered spice blends (garam masala, cumin, coriander) make it intensely aromatic with chili heat; varies greatly north to south.
Thai
Built on a deliberate hot–sour–salty–sweet balance: chilies, lime, fish sauce and fresh herbs.
Vietnamese
Fish sauce and lime over abundant fresh herbs — bright, aromatic and tangy, lighter on heat.
Filipino
Vinegar and soy (adobo), calamansi and fish — pronounced sourness with salty umami.
Indonesian
Sambal heat, sweet soy (kecap manis), lemongrass, galangal and shrimp paste — bold, aromatic and layered.
Middle East & North Africa
Middle Eastern
Warm spices, herbs, lemon, sumac and tahini — highly aromatic and tangy.
Turkish
Lamb, yogurt and peppers with cumin and sumac — savory, herbaceous and tangy.
Moroccan
Tagines balance warm spice (ras el hanout) with dried-fruit sweetness.
Persian
Saffron, dried lime, herbs and barberries — intensely aromatic and tangy, with sweet-savory fruit-and-meat stews.
Egyptian
Fava beans (ful), lentils and rice (koshari) with garlic, cumin, tahini and dukkah — hearty, earthy and aromatic.
Europe
Italian
Tomato, aged cheese and cured pork give savory depth; herb-aromatic, usually low heat.
French
Butter, stock, wine and herbs — richness and umami over gentle acidity, little heat.
Greek
Lemon, olive oil, oregano and brined cheese — tangy, herbaceous and savory.
Spanish
Olive oil, garlic, smoked paprika (pimentón) and cured ham — savory, briny and gently smoky.
Portuguese
Salt cod (bacalhau), garlic, olive oil and piri-piri chili with fresh coriander — briny, savory and gently spicy.
British
Roasts, pies and gravy with mustard, malt vinegar and aged cheese — hearty and savory, gentle on heat and spice.
Belgian
Moules-frites, beer-braised beef (carbonnade) and sausages — rich, buttery and savory with a beer-and-vinegar tang.
Dutch
Hearty stamppot, pea soup and Gouda with mustard, plus Indonesian-influenced spice (sambal, rijsttafel) — comforting and savory with a touch of heat.
German
Pork, sausage and mustard with caraway and sauerkraut — savory, salty and tangy, low on heat.
Swiss
Melted and aged cheese (fondue, raclette), rösti and cured meats with white wine and nutmeg — rich, savory and comforting.
Polish
Pierogi, kielbasa and slow-cooked pork with dill, caraway, sauerkraut and soured rye — hearty, tangy and comforting.
Croatian
Adriatic seafood and slow-cooked meats (peka) with olive oil, garlic, bay and cured pršut — savory, herby and Mediterranean.
Scandinavian
Cured and pickled fish, rye and root vegetables with dill, caraway and juniper, brightened by lingonberry — clean, briny and tangy.
Russian
Sour cream (smetana), dill, beets and pickled vegetables — tangy, herby and hearty with little heat.
Georgian
Walnuts, blue fenugreek, coriander and garlic with sour-plum tkemali and cheese — herbaceous, tangy and richly savory.
Sub-Saharan Africa
West African
Scotch-bonnet heat with peppers, ginger and dried spice — robust and earthy.
Nigerian
Jollof rice, egusi and pepper stews with scotch-bonnet heat, crayfish, smoked fish and fermented locust bean — bold, spicy and deeply savory.
Senegalese
Thieboudienne, yassa and mafé with tamarind, mustard, lime, scotch-bonnet and fermented fish — bold, tangy and deeply savory.
Ethiopian
Berbere spice and spiced butter with sour injera — aromatic, spicy and tangy.
Latin America & Caribbean
Mexican
Dried and fresh chilies with lime and cumin/epazote — earthy heat and citrus brightness.
Peruvian
Ají chilies meet citrus (think ceviche) — bright acidity alongside fruity heat.
Colombian
Corn (arepas), plantain, beans and slow-cooked meats with cilantro, cumin and mild ají — hearty and comforting, mild on heat.
Brazilian
Beans and pork (feijoada), dendê palm oil, lime and malagueta chili — hearty, zesty and warm.
Uruguayan
Wood-fired asado, chivito sandwiches and provoleta with chimichurri — smoky, beef-forward and savory, low on heat.
Argentinian
Grilled beef (asado) with chimichurri — parsley, oregano, garlic and vinegar over smoky, savory char.
Caribbean
Jerk seasoning: scotch-bonnet fire with allspice and a sweet edge.
North America
Southern US
Barbecue, cured pork and baking traditions — sweet-and-salty comfort with smoke.
Cajun / Creole
The 'holy trinity' (onion, celery, bell pepper), cayenne, andouille and seafood over a dark roux — bold, smoky and peppery.
Hawaiian
Soy, ginger, pineapple and pork (poke, kalua, teriyaki) — savory-sweet with island umami.
Cross Knives — blend two cuisines
Or start with a popular fusion
Nikkei
Japanese × Peruvian
Chifa
Chinese × Peruvian
Tex-Mex
Mexican × Southern US
Indo-Chinese
Indian × Chinese
Korean-Mexican
Korean × Mexican
Viet-Cajun
Vietnamese × Cajun / Creole
Dish type
Drink / Beverage
Breakfast
Soup / Stew
Rice / Noodles
Main Dish
Sandwich / Handheld
Snack / Street Food
Salad / Side
Dessert
Sauce / Condiment
Marinade / Rub
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