Fenugreek
$7.50 – $20.25
Fenugreek was one of the ingredients used in early Egypt incense that emitted the holy smoke for embalming and purification ceremonies. It is now most commonly used in Thai and Indian cuisines.
Add to curries and chutneys. Use sparingly as over using can cause bitterness in food.
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Berbere
$10.50 – $28.35This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn.
Hand blended in small batches with: Chiles, fenugreek, ginger, long pepper, cardamom, cinnamon, nigella, coriander, allspice, and clove.
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Asafoetida/Fenugreek Blend
$10.50This powdered gum resin is used in Indian cooking. It has a foul smell, but when cooked it takes on an onion/garlic/leek flavor. Known as food of the Gods, it is also said to aid with digestion.
Asafoetida (Hing) is often used as an onion/garlic substitute in Indian dishes. Use sparingly–a little goes a long way. This blend uses Fenugreek as a processing agent rather than the more commonly found wheat.
Rajkot Chaat
$10.50 – $28.35Bright aromatic flavors of Indian Chaat marry the smoky heat of Southwest chiles. Intended for veggies, but also makes a great dry rub.
Hand blended in small batches with: cumin, cardamom, cinnamon, Persian lime and Chiles.
Ginger
$9.25 – $25.00Due to its appearance, Ginger was originally referred to as Horn Root. Versatile enough to use in both sweet and savory dishes, ginger is known for its spicy, sweet, and warm flavor.
Use in savory sauces, curries, chutney, and stir fry as well as in cookies, cakes and other desserts. Often called for in Chinese, Caribbean and Japanese cuisine.
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Vadouvan
$10.50 – $28.35Known as French Curry, Vadouvan pairs an aromatic, high-toned curry with french favorites ~ Shallots and Onions. We add Star Anise to level out the spikey bright tones necessary to achieve the aromatic qualities of Vadouvan. Use as any curry powder. For traditional-style, sauté 1lb chopped shallots and 2lb chopped onion with 3T of blend.
Hand blended in small batches: onion, cumin, shallot, cardamom, garlic, fenugreek, turmeric, nutmeg, chives, star anise, clove, and jalapeno.
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Madras Curry
$10.25 – $27.70Originally from Chennai, India this spicy sweet curry was intended for vegetarian dishes, but also complements proteins. “Madras” is the 17th century name of Chennai, adopted by British cooks to name this popular curry powder. Cook with vegetables, coconut milk or yogurt to make a traditional curry sauce.
Hand blended in small batches with: coriander, pepper, cumin, mustard, turmeric, cardamom, Chiles, curry leaves, and cloves.
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