This spice mix contains: (1) 50-90 mass% of a first powdered spice in which the average boiling point of the five main types of aromatic components therein is 220-250 DEG C, inclusive； (2) 5-30 mass% of a second powdered spice in which the average boiling point of the five main types of aromatic components therein is less than 220 DEG C； and (3) 5-30 mass% of a third powdered spice in which the average boiling point of the five main types of aromatic components therein is over 250 DEG C. Furthermore, it is preferable for the spice mix to also contain 20-200 parts by mass of one or more types of powder selected from a group consisting of a vegetable protein powder and an animal protein powder, relative to 100 parts by mass of the total of the powdered spices in the spice mix.本發明之香料混合物含有：(1)主要5種香氣成分之平均沸點為220℃以上且250℃以下之第1香料粉50~90質量%；(2)主要5種香氣成分之平均沸點未達220℃之第2香料粉5~30質量%；及(3)主要5種香氣成分之平均沸點超過250℃之第3香料粉5~30質量%。較佳為，進而含有相對於上述香料混合物中之全部香料粉100質量份為20~200質量份之選自由植物性蛋白粉及動物性蛋白粉所組成之群中之1種以上。
