Use our gourmet lime sugar whenever you want a crisp, citrus splash. Lime is an extremely versatile flavor. Combine lime sugar with sea salt and use as a simple but tasty seasoning.
Sweet: Top coconut pudding or a tropical parfait.
Fresh: Add Lime sugar to grilled veggies for some refreshing pizazz.
Savory: Especially good on chicken and white fish.
Liquid: Rim a glass of cold sparkling water.
Twist: Try a dash of Lime sugar in homemade guacamole.
Mukwas are part breath-freshener, part digestive remedy. Eat a spoonful of this tasty mix after a large meal to perk up the tummy and clean the palate. It is also nice added to thick yogurt to make raita (a cooling yogurt sauce).
Mace is the aril (lacy covering) of the nutmeg seed shell. A small amount will add fragrance without imposing too much flavor. It works especially well with milk dishes like custards and cream sauces. Included in soufflés and cheese sauces.
MEDICINAL: Can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
This homemade rub is best for chicken kabobs. This basic recipe will marinade the chicken to give it the middle-eastern flavours. BBQ it over
the grill for complete experience and you can add vegetables to the skewer if desired. We suggestonions, green peppers, tomatoes and mushrooms on the grill.
The Magic Potion Sac includes the following:
Witch’s Brew (2 oz)
Belly Care (2 oz)
Ginger Sugar (1 oz)
This collection of herbs and spices are a good alternative and holistic remedy to soar throats, belly aches and when feeling under the weather.
A combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste. Used in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavoring. A traditional Greek Easter bread is flavored with mahlab and decorated with colored eggs.
The flavor resembles somewhat like sweet roasted peppers. It also has a nice level of heat. It can be added to soups and stews. It makes a great addition to Mexican chili or any kind of meat dish. Very hard to find, this pepper only grows in a region that once was shared by Turks and Armenians called Marash.
It’s added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb”. Middle Easterners use marjoram in lamb, mutton, barbecues, vegetables, and seafood. It is usually added at the end of cooking to retain its delicate flavor or as a garnish.
MEDICINAL: Used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.
As a spice, it continues to be used in Greece to flavor spirits and liquors, chewing gum and a number of cakes, pastries, spoon sweets and desserts. Sometimes it is even used in making cheese. Mastic resin is a key ingredient in Dondurma (Turkish ice cream), and Turkish puddings granting those confections its unusual texture and bright whiteness. In Lebanon and Egypt, the spice is used to flavor many sauces, ranging from soups to meats to desserts.
We sell Mastic at $10.00 for 10 grams
Matcha is a premium green tea powder harvested in the famous tea fields of Japan. A lengthy harvesting technique produces the gorgeous color, a high level of amino acids, and a sweet flavor. The tea leaves are stone ground to the fine powder which we use to create Fusion Matcha Salt. Matcha is renowned for its health benefits but is now making a splash in gourmet cooking world wide. Traditional uses include finishing for Asian foods such as tempura, edamame and tofu dishes. Matcha salt is perfect for lighter dishes that will allow the delicate aroma to come through. Try on scrambled eggs, steamed fish, chocolate and desserts.
ORIGIN: USA - Pacific Ocean / JAPAN - Tea
- Green Zahtar
- White Cyprus Flake Salt
- Shawarma Rub
- Aleppo Pepper
- Falafel Blend
- Seven Spices
-For the adventurous cook in your life
-Authentic Middle Eastern spices
-Hard to finds Sumak, Aleppo, Green Zahtar
-Many spices are interchangeable with other cuisines
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.
MEDICINAL: Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. A general pick-me-up, good for colds, flu and feversand at times helps with motion sickness.
Montreal Steak Spice is a dry spice rub used to flavor steak that was made famous in Montreal and has become a marketing term for a number of commercial spice mixes. The recipe varies, but Montreal Steak Spice usually includes ingredients such as pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds.
In Spanish Chile morita means small blackberry pepper. The morita peppers are smoked jalapenos like the chipotle peppers, the difference is that the morita is often made from a smaller variety of ripe red jalapeno. Just crush a few and add to soups, Mexican food dishes, and sauces.
Australian Murray River salt crystals are light & delicate peach colored flakes. They have a wonderfully mild flavor. The texture is ideal for use as a finishing salt. The crystals melt quickly and evenly making Murray River flake salt ideal for finishing, roasting, and baking. The Murray River is the greatest of Australia’s rivers. The source of its water is the snowy Australian Alps.
The brown seed is pounded with other spices in the preparation of curry powders and pastes. Useful for flavouring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash.
MEDICINAL: Can relieve scorpion stings and
snake bites, epilepsy, toothache, bruises, stiff
neck, rheumatism, colic and respiratory troubles.
Used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to sauerkraut and is sometimes used in marinades.
MEDICINAL: Can relieve scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles.
Used extensively in Southwestern cuisine, the whole pods are often seen in decorative chile bundles called ristras that have become the symbol of New Mexico. Pureed in traditional sauces, combined with tomatoes or tomatillos, in stews, soups and casseroles you won’t spend a half hour in Santa Fe without running into these versatile chiles. Convenient crushed form.
ORIGIN: New Mexico