$8.00 – $25.60
Used for centuries in Mediterranean, African, Indian, and Indonesian cooking. The pepper, shaped like a black spike grows within a flower on a vine. It is said that Attila the Hun once asked for pay in Long Peppers.
A relative of the species piper nigrum, with a hotter earthy taste and sweet spicy overtones. Use as you would black pepper, but particularly good with artichokes, asparagus, and mushrooms. Try with sweet dishes, salads and BBQs.
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Pinchos (aka Street Kabobs)$31.00
(aka Street Kabobs!)
Moorish-based quick snack; small bits of highly-spiced meats cooked on skewers. Pat protein with olive oil & rub with spice or marinate with combination of acid, oil & spice. Grill over a very hot flame.
— Adobo “Pinchos de Maruna”—
Pork or lamb marinated with Adobo Seasoning
creates this classic tapas dish.
— Ras el Hanout “Pinchitos”—
Usually Pork, Lamb, chicken or fish paired with Ras El Hanout, Morocco’s showy curry, said to be the head of the shop.
— Tandoori “Kabobs” —
Named after the clay ovens or tandoors used in Northern India and Pakistan. Add to yogurt and marinate veggies, chicken or fish.
— XiMiTXURRi “Pintxo” —
Pork or lamb marinated with XiMiTXURRi, red wine vinegar, extra virgin olive oil and salt makes this Basque favorite, usually served on bread.
Lovely striped Kraft gift box contains these four spices in our standard size jars. Gift is complete with a tailored message (above) and tied with a Local Spicery bow.
Coriander$5.00 – $16.00
Coriander is one of the world’s oldest spices and has been used for both culinary and medicinal purposes. It is reported that coriander can sooth the stomach and that coriander tea might give colicky babies some relief.
Coriander has a citrusy flavor. Use in curry, meat, fish, and chili recipes. For a little kick of flavor, add coriander to cream cheese and cottage cheese or rub on fresh pork before roasting.
Turkish Baharat$7.75 – $24.80
Use as a salt-free dry rub on lamb, chicken, or fish; or use to season soups, curries, and sauces. Add to olive oil and lime juice to make a marinade, or blend with ground beef or lamb to make meatballs or a Mediterranean meatloaf. Baharat is an Arabic spice blend used in lamb, fish, chicken, beef, & soup dishes. Highlighting Nutmeg, Cumin, Coriander and Ceylon Cinnamon, this version comes from Turkey and features the addition of Peppermint & Oregano. Hand blended in small batches with: nutmeg, cumin, coriander, oregano, cinnamon, and peppermint.
Nigella (Black Cumin)$6.00 – $20.80
Nijella – 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.