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Chickaluma ~ For Eggs
$10.25
Named after “The Egg Capital of the World,” this blend ensures that un oeuf is indeed enough! A mixture of Sea Salt, Fines Herbes, Chiles and more, specially blended for hard-boiled eggs.
Hand blended in small batches: sea salt, Chiles, mustard, garlic, tarragon, parsley, marjoram, and chives.
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Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
Sazon
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Hand blended in small batches with: axiote seed, sea salt, coriander, garlic, pepper, turmeric, paprika, cumin, and oregano.
La Kama
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Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains.
Hand blended in small batches with: turmeric, ginger, white pepper, cinnamon, pepper, nutmeg, and allspice.
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Hand blended in small batches with: garlic, cayenne, paprika, onion, pepper, thyme, and oregano.
Suggested Recipes:
Ras el Hanout
$11.25 – $15.20Ras el Hanout (“top of the shop” in Arabic) is an inclusive curry blend from Morocco using the most valuable spices in the shop. Our blend pairs Mace, Galangal, Cardamom, Turmeric, and Cinnamon, supported by just the right amount of heat from de Arbol Chiles. Rub into meats or vegetables, build a traditional curry, or add to oil to create a marinade. Perfect with chicken, lamb, pork, or squash, yams, or sweet potatoes.
Hand blended in small batches with: mace, turmeric, cardamom, galangal, cinnamon, allspice, coriander, Chile, nutmeg, black pepper and green pepper.
Quick Tips:
- Mix 2 tsp olive oil and 1 tsp Ras El Hanout. Toss with bite-size pieces of cauliflower (or any in-season vegetable) and roast.
Recommended Recipes:
Brenda (verified owner) –
Eat it on almost anything. Mildly spicey.