Garam Masala
$10.50 – $28.35
Garam 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. Season burgers or a stir fry, use as salt-free rub on any protein.
Hand blended in small batches with: pepper, cumin, nigella, fennel, cardamom, cinnamon, cloves, and nutmeg.
Recommended Recipe:
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Harissa
$10.50 – $14.20A versatile Tunisian chili blend traditionally used in goat and lamb dishes, in fish stew or as a flavoring for couscous. It has grown in popularity so much that it is now used as a general Chile blend to add heat to any dish. Add boiling water to make a paste then add to any dish to add heat and a savory flavor! Can also be used as a dry rub for meats or fish.
Hand blended in small batches with: Chiles, sea salt, caraway, coriander, cumin, and mint.
Guajillo Chili Powder
$10.00Accenting the rich flavors of the Guajillo Chile, this modern version of a classic blend brings flavors of Central America and the Southwest to a blend more complex and flavorful than those based on paprika. No artificial flavorings, and no added salt. Replaces traditional Chili Powder. Medium heat, hint of smokiness from Chipotle, accents any dish. No added salt or sugar.
Hand blended in small batches with: chiles, garlic, cumin, cinnamon, coriander, smoked paprika, pepper, and oregano.
Quick Tips:
- Add Guajillo Chili Powder to tomato soup and home fries.
Suggested Recipes:
Five Pepper Blend
$10.50 – $28.50Intensely complex and rich Umami flavors with a reduced heat profile. Use in place of black pepper on any dish.
Chermoula
$10.50 – $28.35Chermoula is used as a marinade or sauce for Moroccan tagines of fish, vegetables, or meats. With its spicy, tangy flavor, substituting Chermoula for pesto or chimichurri on any dish delivers a signature Mediterranean flavor. Mix 1½T spice blend w/1-2 C chopped herbs (cilantro, parsley, mint), 3-4 cloves minced garlic, & 2-3T olive oil for traditional marinade. Retain a few dollops to top dish.
Hand blended in small batches with: sea salt, lemon peel, smoked paprika, cumin, coriander, garlic, ginger, black pepper, Persian lime, Chiles, and saffron.
Cinnamon ~ Indonesian Cassia
$3.00 – $21.60The Greek poet, Sappho, referenced Cassia in 7th century B.C. Though not the “true” Cinnamon, Cassia (also called Chinese Cinnamon) is often sold as Cinnamon in the U.S., where it’s preferred for its strong, spicy and lingering flavor.
Use in both sweet and strong savory dishes: candies, baked goods, meats, preserves, curries, and hot beverages. Cassia, with its intense aromatic qualities and taste, is the popular choice for Cinnamon Rolls.
Available whole in 2 3/4-inch quills (approximately 9 sticks per standard pouch; approximately 15 sticks per plus 50 pouch) or milled to a powder.
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