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Each order contains these 9 high quality African and Middle Eastern spices and spice blends:
Fenugreek With hints of toasted maple, this adds both sweet and delicately bitter notes to stews and curries. Common throughout kitchens of the Middle East and North Africa.
Baharat A rich, earthy Middle Eastern Spice mix combining allspice, black peppercorns, cardamon, cassia, cloves, coriander, cumin, nutmeg and paprika. Great to rub into meat as a marinade, especially lamb and chicken.
Berbere One of the building blocks of Ethiopian Cuisine, combining dried red chilli, garlic, ginger, basil, cumin, nigella, caraway and fenugreek. Gives an amazing kick to stews and as a meat rub.
Ras el Hanout A deep, warming spice mix used throughout North Africa, combining cumin, coriander, cinnamon, ginger, black pepper, turmeric and cardamom. Perfect to give depth to tagines.
Sumac A beautifully tangy, vibrant spice with amazingly fresh citrus notes. Very versatile, can be used to garnish salads, hummus, or as a rub for meat and works brilliantly with fish.
Za'atar The King of Middle Eastern spice mixes. A fragrant combination of oregano, marjoram, sumac, salt and sesame seeds.
>Pul Biber / Aleppo Pepper Grown in Syria and Turkey, these dried chilli flakes add a hint of cherry like fruitiness to dressings and marinades. Mild heat, slight saltiness.>Urfa Biber A dried Turkish pepper with a deep raisin, smokey flavour. Fantastic to rub into lamb or sprinkle over hummus.
Harissa A fiery North African chilli mix with dried red chilli, garlic, coriander, paprika and caraway. Great mixed with olive oil to make dressings for salads and couscous or as a marinade for meat.
Produced by: Spice Kitchen
Country of Origin
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|Typical value||Per serving ()||Per 100|