This classic French blend is used primarily for charcuterie and other meat products such as patee’ or glazed ham etc. Key notes pepper, cloves, nutmeg and ginger
Ras el hanout is somewhat curry-like with a spicy kick, a floral fragrance and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden color and an aromatic and enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or cous cous while cooking to transend the ordinary. Our favourite is to use ras el hanout as a spice rub on lamb chops grilled on the barbeque.
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.
This Mexican cocoa-based spice mix is easy to use for making that special mole sauce for Chicken. Key notes are chocolate, cumin, cloves, cinnamon, coriander and 6 types of chillies, from cascabels to new mex. Mild to medium hot.
A French curry that is traditionally blended with onions and shallots before being added to dishes, but can be used on its own. Vadouvan is similar to a traditional yellow curry but blended with cloves and curry leaves giving it its unique flavor.
In Lebanon, a spice mixture called zahtar is a
popular condiment and used to season fried and
barbecued meats. It combines the nutty taste of
sesame with sumac and dried thyme. Similar
mixtures are reported from Syria and Jordan. Zahtar
is often mixed with olive oil and spread on pita bread.