A complex, rich and balanced blend from the Turkish tradition. Can be used for roasts, quick grills, stews or hot pots. Key notes are allspice, fennel, thyme, garlic, paprika and a few more.
Chaat Masala is from India, but is totally unlike curry powder. Sour mango powder (amchoor) and tangy ajwan seeds are the key notes of this complex blend. Sprinkle this spice on warm flatbreads, salads, yogurt dips, and best of all, fresh cut fruit. Prepare to be addicted.
This French Caribbean curry mix originated from Guadeloupe, and has little 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.
Perfect for pork tenderloin, chops or just on a roast. Works great with chicken and vegetable dishes as well. Fennel pollen is the main seasoning in this blend and gives it a unique, light fennel taste without being too overpowering. Try it mixed with honey or lemon for an amazing flavor.
Kebabs have become very popular in Western Food culture over the last few decades and are commonly referred to as “shish kebab” at cookouts and American menus. Shish kebab is translated to skewer of grilled meat and encompasses many variations of the kebab. Marinate rub with cubes of sirloin combined with fresh veggies – makes the beef extremely flavorful.
This blend will replace Ketchup all together. For those who love the taste but hate the sugar and artificial flavors, our blend is made without any sugar nor salt. Great on eggs, popcorn and anything else Ketchup goes with.
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.
Make your own authentic Indian chai tea! This masala (blend) has cinnamon, cloves, nutmeg, orange peel, and, of course, cardamom. Simmer a small amount (1-2 teaspoons) in water for 5 minutes, add black tea and sweetener, and after a minute more add plenty of milk. Enjoy!
An aromatic blend of sweet and smoked paprikas, garlic, saffron, rosemary and other spices. Use in traditional Valencian paella, Spain’s iconic rice dish, as well as other seafood and chicken dishes.
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…