NEW: Blends of world spices

Baharat

Baharat means 'spice' in Arabic and this all-puporse blend is widely used in the Middle East. This blend fits perfectly in dishes like hummus, falafel and meat. But it can also be used in soups, sauces and stews.

Ingredients: paprika, cinnamon, black pepper, coriander seed, cardamom, garlic, onion, cumin seed, turmeric, allspice, nutmeg, cayenne pepper, cloves

Vadouvan

Vadouvan is an Indian curry with a French twist that can be perfectly used as a base for sauces and soups. In addition, it can be applied on chicken, fish or in a dressing. 

Ingredients: mustard seed, onion, turmeric, coriander seed, garlic, fenugreek seed, fennel seed, cinnamon, cumin seed, cardamom, cayenne pepper, cloves.

Ras el Hanout

Ras el Hanout from North Africa means 'best offering of the shop'. This is a rich and warm blend which greatly suits in Moroccan dishes such as couscous, tagines and (slow-cooked) meat.

Ingredients: cinnamon, laos root, paprika, nutmeg, turmeric, cardamom, black pepper, ginger, coriander seed, cumin seed, all spice, mace, cloves.

Garam Masala

Garam Masala is a very popular spice blend, widely used in India.
This blend has a spicy and rich flavour and can be used to make the perfect Indian curry such as Tandoori. But it can also be applied on fish and chicken. 

Ingredients: coriander seed, cumin seed, paprika, black pepper, cardamom, cinnamon, onion, garlic, bay leaf, cayenne pepper. 

Which blend fits best to grow your business?

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