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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Cumin
$8.50 – $24.30Native to the Mediterranean and South Asia, Cumin is also a signature flavor for Central American and European cuisines. As a symbol of love and fidelity during the Middle Ages, wedding guests carried Cumin in their pockets, and wives of soldiers added it to baked bread for their husbands. Our Cumin is hand harvested, and has a high percentage of essential oils, delivering more powerful aromatics, and a slightly astringent, citrusy quality.
Nigella (Black Cumin)
$9.25 – $25.00Nijella – the seeds of Nigella sativa – are also known as kalonji or black cumin. Used primarily as a spice in Indian and Middle Eastern cuisines.
Use in curries and salads or with vegetables, legumes, and poultry. Nigella adds flavors akin to onion, black pepper and oregano with a mustard-like bitterness.
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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Tandoori Seasoning
$10.25 – $27.70Named after the clay ovens or tandoors used in Northern India and Pakistan, this exotic spice blend can be used as a dry rub for grilling veggies, chicken or fish or as the base flavor in a traditional marinade with yogurt and lemon (recipe on label). Dry rub for meats, poultry or fish, or mix 1-2 T with 1 cup plain yogurt & 2-3 T lemon juice for marinade. Marinate overnight; grill at high heat.
Hand blended in small batches with: cumin, coriander, ginger, garlic, turmeric, fenugreek, mace, pepper, cardamom, and cinnamon.
Cardamom Seed
$22.50Part of the ginger family, Cardamom means grains of paradise. Historically, Cardamom has been used to flavor foods, as an ingredient in perfumes, and even for medicinal purposes.
Known for its sweet and spicy taste, Cardamom seed is used equally in sweet dishes such as breads and cakes and in savory dishes such as meats and curries. Use in baked goods, sprinkle on oatmeal, ice cream, or iced melon, and add to curry. Cardamom has a sharp aroma and distinctive flavor that can be compared to anise or eucalyptus. For a Middle Eastern treat, sprinkle in your coffee.
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