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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Hand blended in small batches with: paprika, sea salt, black pepper, garlic, Chiles, coriander and, of course, dill seed.
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Hand blended in small batches with: coriander, fenugreek, cardamom, turmeric, cumin, pepper, Chiles, mustard seed, clove, ginger, and fennel.
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$10.50 – $28.35This spicy seasoning from Yemen is common throughout the Middle East, usually served as a hot sauce for Falafels, Hummus, and Shawarma. Use as dry rub, seasoning or hot sauce: 1½T blend, juice 1 lime, ½C olive oil, 3 bunches Cilantro & 4 garlic cloves in food processor/blender.
Hand blended in small batches with: garlic, Chiles, coriander, cumin, caraway, cardamom, cilantro, parsley, citric acid, and pepper.
Black Truffle Sea Salt
$34.00Prized by Roman chefs since the early fifth century, a taste of Truffle turns everyday meals into gourmet creations. Wealthy Romans would give a Truffle as a gift to honor the recipient as well as the giver. Sprinkle this finishing Salt on meats, eggs, potatoes, vegetables, pasta, seafood and popcorn to add a hint of earthy, mushroomy flavor. Mix with a swirl of olive oil to create a gourmet bread dipper.
Packaged in our gold-top glass size jar, approximately 1/2 cup.
Vieux Carré Ragin’ Cajun Blend
$10.00 – $27.00“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.
Hand blended in small batches with: garlic, cayenne, paprika, onion, pepper, thyme, and oregano.
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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