Can be used for roasts, quick grills, stews or hot pots. Key notes are paprika, rosemary, garlic, marjoram, savory and a few more.
This French Caribbean curry mix originated from Guadeloupe, has really nothing to do with curry blends from India. Very similar to Sri Lankan curry powder, it’s a versatile way to enhance many dishes that need flavor and heat.
A herb based mix of Dill Pollen, Parsley, Onion, Garlic and green peppercorns, with mustard, lime and other spices, this goes well with steamed or foil-baked fish.
We seem to forget about pork as a meat. Well, try this blend on tenderlion, chops or just on a roast. Based on thyme, fennel pollen, dill, rosemary and other spices, mixed with honey or lemon this will make a different meal for sure.
This fiery blend can be rubbed on pork or chicken before grilling, or use it mixed with rum, honey, lime juice and oil to marinade the meat, then BBQ. Also works well with fish.
A most versatile seasoning to have. Add it to pasta sauces and forget about that jar of dolmio. Basil, marjoram and oregano as key notes, also includes allspice, thyme, sun-dried tomatoes, leeks, chives and much more…