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Turkish Baharat
$10.50 – $28.35
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.
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Protected: Ragin’ Cajun Spice Blend Recipe, Sourcing Information & Processing Notes
$500.00“Laissez les bons temps rouler” with this traditional blend of flavors from the center of Cajun culture in Louisiana. This blend has no salt added. Use with any dish, including stews, soups, stir-fries, or as a dry rub on any meat to capture a medium hot Cajun essence. If desired, add salt to taste.
This service — Ragin’ Cajun Spice Blend Recipe, Sourcing Information & Processing Notes — will include as deliverables: a scalable annotated recipe in excel file & PDF copy with list of ingredients and weights and a written explanation with processing notes and sourcing contact information.
Local Spicery retains the right to sell their current limited inventory on hand (approximately 64 jars) through their website and at their stores in Tiburon and Marysville until sold out, but will not continue to make this blend.
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Axiote
$9.00 – $25.00The Annatto tree is often referred to as the Lipstick Tree as it is used to color many cosmetics including lipstick. Native to the rain forests of the Yucatan and Belize, the spice is known throughout Central America by its Nahuatl name, Axiote. Blended with other spices and herbs, and ground into a paste, axiote is a mainstay of Yucatecan cuisine, and is used to season primarily chicken, but is also used on fish, lobster, and pork (achiote paste is marketed throughout Central America as “recado rojo”). In India, Hindu women use it to make the mark on their foreheads.
With a distinctive mildly bitter, earthy flavor, the annatto seed is most commonly used in Western culture as a food coloring for cheese, margarine, butter, rice, and smoked fish. We use it as a primary ingredient for our Belizean-inspired Axiote rub for chicken and fish.
Madras Curry
$10.25Originally 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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Chermoula
$10.50Chermoula 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.
Bouquet Garni ~ Three Pack
$9.50This classic blend, of peppercorns, French herbs and orange peel, is cleverly packaged in three over-sized tea bags, so they can be added directly to savory soups and stews. Just toss one or two bags in your pot! Enjoy the scent and savor the taste! Each bag approximately 1-1/2 T. Hand blended in small batches with: peppercorns, thyme, marjoram, parsley, tarragon, orange peel and bay leaf.
d. pellma. –
surprisingly fresh The cumin notes are pleasant and subtle I sprinkled a dab on my hash browns, this morning, and loved how it elevated a usually bland dish
Michael –
My wife uses this on so many different dishes and every one of them turns-out deliciously.