~We
searched the world over for the best organic ingredients
for these outstanding blends. Made from the freshest
organic or wild-crafted herbs and spices.
Each tin comes with a history
of the blend and recipes.
|
 |
|
 |
Ethiopian
Berbere
Berber
is the "signature" spice of Ethiopia. It
is used in traditional stews, called "wats",
and in sauces and coatings for fried food. Add to
stews, or mix with water or oil for a paste. Its wonderful
aroma comes from the toasting of many of the spices
before grinding |
 |
Chinese
5-Spice Tonic
"5-Spice"
symbolizes nature's fine elements in five basic flavours:
sour, sweet, pungent and salty. 5-spice adds wonderful
character to stir fry dishes and marinades and mixes
well with soy sauce, garlic and ginger. |
 |
Herbes
de Provence
From
the south of France we have the classic herbes
de provence with lavender. Indispensible in salads,
soups, quiches, casseroles, sauces and in grilling,
sautéing, steaming or baking. |
 |
Savory
Masala
"Masala"
actually means "spice blend" and often masalas
from India are fiery hot, but this one is smooth and
more mild. Masala may be added to any dish while cooking,
or made into a paste to be a coating or marinade.
|
 |
Zahtar
Zahtar
is a Middle Eastern blend of herbs and spices, ground
sumac and sesame seeds. The sumac adds a wonderful
lemony note. Used in hummus, dips, soups, and is traditionally
mixed with oil to make a paste for spreading on flatbread
that is grilled for breakfast and appetizers or snacks.
|
|
|
|
SPICE
BLENDS