a pinch or pack of perfect spices...

Caraway is an essential taste in sauerbraten, sauerkraut and rye bread. It figures prominently in the cuisines of Germany, Austria, Eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages. It is also popular in Middle Eastern and North African cooking.

This sweet and sharp chile from the Aleppo region of Syria has a moderate heat that doesn’t overpower it’s fruity flavor. Some dishes use only this chile as a seasoning because the complexity can stand alone. An all around favorite because it brings out the best in everything from fish and vegetables to tenderloin.

Seven Spices, also known in the Middle East as Bahrat, is a mixture of black and white pepper, allspice, cinnamon, cloves, nutmeg, and coriander; There are regional and familial differences in the recipe.

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.

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.

A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is “hot spices”.

Fines herbes is a delicately balanced combination of finely flavoured herbs found in French cuisine. They go well in egg dishes like omelets or quiche and insauces and butters. Note though, that if a recipe calls for fresh fine herbs, use only one third of what is called for when using a dried blend.

Use in minuscule quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, where the strong onion-garlic flavour enhances many dishes. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida. Please note that asafoetida resin often contains gluten.

This American-grown basil is a great all-purpose basil for tomato sauces, pizza, salad dressings and so many other uses.

Dill seeds are mainly used in pickling, but is also in court-bouillons and sauces for fish, pickled salmon, casseroles and soups. They are seen in some breads, particularly rye breads. Also perfect with chilled, raw vegetable dishes, although it is strong so use carefully.

This recipe originates from the region of Bangal and is commonly used for pickling mango. The blend consists of Kalonji seed, fenugreek, cumin, fennel seed and brown mustard seed.

The Kafta Kebab is a traditional Middle Eastern Kebab rub. An exotic spice mixture for grilling. Add oil to make into a marinade, great for chicken, beef or any other meats. Make sure you marinate your meat overnight to get the most flavor out of your meal.

This spice blend is known throughout India for its
unique flavor. An exotic spice mixture for grilling. Add oil
to make into a marinade, best for chicken, but can be
applied to other meats. Adjust the amount of chili powder
to how hot you like it.

Ras el Hanout is hard to describe. A floral fragrance, a spicy kick and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden colour and an aromatically enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or couscous while cooking to transcend the ordinary, and it’s our favorite as a spice rub for grilled lamb chops.

White Truffle Sea Salt brings the musky aroma of the Italian White Alba truffle to hand-harvested Atlantic grey sea salt. White truffles, from the countryside of northern Italy,are a rare and exceptional delicacy. This highly-prized ingredient is delicately blended with sea salt to bring rich, earthy flavor to your cooking. Use toseason and lend a gourmet touch to hors

d’oeuvres, risotto, cheese, salads, and vegetables.

The pilgrims brought mint to the United States aboard the Mayflower, combines well with many vegetables such as new potatoes, tomatoes,
carrots and peas. Refreshment to any green salads and salad dressings.

Just what you need for the splitting headache, upset stomach and frayed nerves you worked hard for the night before! But this calming, complex herbal tea is also great for settling the stomach for peaceful sleep, and is fine for kids and adults alike. Contains peppermint, lemon verbena, lavender, dandelion root, chamomile, and many other useful herbs.

In Western cuisine, dried ginger is mainly used in sweets, especially ginger snaps, gingerbread, and preserves. In Asia, Africa and the Caribbean, ginger is indispensable in everything from tea, sweet and savory dishes, to ginger beer.

This gift set is full of flavor!

Contains:

  • Szechuan Peppercorn
  • Roasted Chicory Root
  • Sassafras Bark
  • Toasted Sesame Seeds
  • Ghost Pepper Salt
  • Dried Green & White Leeks
  • Chile Cayenne
  • Ground Ginger
  • Salish-Alderwood Smoked Salt

-Two different parts of the world–both with great regional spices that compliment each other and can be used in any style of cooking!

-Includes the Ghost Pepper Salt–hottest pepper recorded, making this the “hottest salt on earth.”