Fenugreek
$5.50 – $17.60
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
$7.00 – $22.40This 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.
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Asafoetida/Fenugreek Blend
$8.00 – $12.00This 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.
Sea Salt, Kala Namak (Black Salt)
$5.50 – $8.25Popularly called “black salt,” this Indian mineral salt has a pinkish-grey color and a sulfurous taste. Commonly used in Indian cuisine as a condiment and as an ingredient in raitas, chaats, and chutneys.
Garam Masala
$7.00 – $22.40Garam Masala is a versatile blend from Northern India traditionally used in samosas, dahl and tandoori. Combining the sweet curry flavors of Cardamom, Nigella & Cumin with black pepper, Garam Masala can be used as an accent in any curry dish, or as a finishing spice. Add to ground turkey for a great burger, or use as salt-free rub on lamb, beef or chicken.
Bo Kaap Curry
$8.00 – $25.60Mild aromatic curry from South Africa for fish, chicken and veggies. Named after an area of Cape Town, Bo-Kaap Curry dishes are generally made using fresh vegetables, fish or meat. Not as hot as traditional Indian curries, the rich and full body flavor of Bo-Kaap Curry is enhanced by fresh flavorful ingredients. Serve with rice.
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Curry Leaf
$5.00 – $16.00The curry tree (Murraya koenigii) is native to India and Sri Lanka. The leaf of this tree, commonly known as Curry Leaf, also translated as “sweet neem leaf,” is a key ingredient to curry dishes.
Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
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