Herbs Blends and Rubs

Ras El Hanout

Ras El Hanout

Regular price $7.00
/

Ras el Hanout is a spice blend common in North African cooking, and features especially heavily in Moroccan cuisine. The name in Arabic means “head of the shop,” and literally refers to the best spices the store has to offer.

Some say it refers to its Ethiopian roots, where the term ras’ is a title for a king, a way of slightly glorifying the spice purveyor and his wares. Others suggest that it simply refers to the fact that the merchant makes his blends in the front of the shop in full view of the purchaser. It has also been suggested that the term could refer to the shape of the conical piles of ground spices, perfectly sculpted, perfectly enticing. More likely, according to one of my Moroccan friends, it simply refers to the house blend of the particular shop or stall, suggesting that the offering is the best of the shop, the finest the merchant has to offer.

Use it to flavour chicken, lamb or beef at the barbeque.

en.

Cart
Lebanese Charcoal Chicken

Lebanese Charcoal Chicken

Regular price $7.00
/

A delicious blend of garlic, sumac and cumin, our Lebanese Charcoal Chicken blend is for anyone who wants a mild but flavoursome barbequed chicken.

While the garlic speaks of Mediterranean roots, the sumac, cumin and cinnamon give it a nice middle eastern twist.

Great for a summer lunch with a nice Greek salad to go with.

Ingredients: Garlic, paprika, sumac, cumin, cinnamon, salt, cayenne pepper, natural citric acid.

Cart
Baharat

Baharat

Regular price $7.00
/
  • East India Spice Company's Baharat: Bahārāt (Arabic: بَهَارَات‎) is a spice mixture or blend used in Middle Eastern, Turkish cuisine and Greek cuisine. Bahārāt is the Arabic word for 'spices' and probably derived from the ancient name of India, Bharat. India was the primary producer and trader of spices in the known world. It was the major trading partner with Middle East from 700 AD to 1400s AD.
  • Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's all-purpose spice blend is Baharat, it is often added to frying onions to release its fullest flavor, Baharat spice is a superb lamb rub. It also seasons kofta, chicken kebabs, and many vegetable recipes.
  • Cooks in the Middle East often turn to the Baharat blend to add spice and a little heat to ground meat dishes, vegetables, couscous, and Tunisian egg tagines. The flavorful and subtly exotic taste of this Arabic spice mix are great for Mediterranean cooking, or a simple way to spice up plain dishes like rice and meatballs.
  • This mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment it is a mixture of the most fragrant spices. Dash over your favorite meat and chicken stew dishes during preparation for an exotic flavor.
  • No Artificial colors, flavors or preservatives, 100 Grams Pouch, Shelf life 365 days.

Product description 

• No artificial flavors or preservatives!
• Made in Australia.
• HACCP Certified.
• Sprinkle or Rub on to meat or vegetable of your choice. Barbeque or Bake as desired.
• Quality spices sourced from all over the world.

Ingredients : Cinnamon, allspice, cardamom, cloves, coriander, nutmeg, paprika, pepper, sumac, cumin. 

Cart
Jamaican Jerk

Jamaican Jerk

Regular price $7.00
/
  • East India Spice Company's Jamaican Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub.
  • Jamaican Jerk cooking is 100% Jamaican right down to its very core. Fragrant, savory, sweet and tenaciously hot, jerk is truly a part of Jamaica’s history and can be traced back hundreds of years (at least since the middle of the seventeenth century) to the Maroons.
  • Traditional Jamaican Jerk is a method of cooking pork. Nowadays chicken, seafood or beef can be seasoned in this manner as well. Jerk is a complex blend of seasonings including scallions, onions, scotch bonnet peppers, salt, thyme, allspice, black pepper and many other spices. All of its ingredients grow on the island’s fertile green landscape.
  • Jerk cooking has developed a global following, most notably in the United States, Canadian and Western European cosmopolitan urban centers The word jerk is said to come from charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English
  • No Artificial colors, flavors or preservatives, 100 Grams Pouch, Shelf life 365 days.

Product description 

• No artificial flavors or preservatives!
• Made in Australia.
• HACCP Certified.
• Sprinkle or Rub on to meat or vegetable of your choice. Barbeque or Bake as desired.
• Quality spices sourced from all over the world.

Ingredients: Garlic, onion, thyme, pepper, sugar, cinnamon, nutmeg, paprika, chilli, salt, parsley, cumin.

Cart
Southwest Ranch

Southwest Ranch

Regular price $7.00
/

A great recipe for a steak or lamb chops on the grill. The garlic and onion create a nice depth of flavour while a dash of pepper and specially selected spices give it that unmistakable Southwestern kick.

Try it with lamb, beef or even chicken.

Cart
Herb Lemon and Pepper

Herb Lemon and Pepper

Regular price $7.00
/

Taste the sunshine in the herb garden all year long with this classic combination of pepper, citrus and herbs. This blend hits all the high notes on your palate, making it an excellent all-purpose seasoning. Citrus has a great ability to enhance other flavours, and the pepper and herbs will complement almost any dish. Sprinkle Lemon Herb Pepper over fish, chicken, vegetables, pasta, or just about anything else. Perfect for those of you trying to reduce your salt intake, but who don’t want to sacrifice great flavour.

Cart
Dukkah

Dukkah

Regular price $7.00
/

A mixture of spices— along with toasted nuts, salt and garlic—was used to sweeten the coarse bread of daily life in ancient Egypt. That tradition lives on today in dukkah, a popular spice blend that modern Egyptians enjoy just as their ancestors did thousands of years ago.

In North Africa, street vendors will sell it in small paper cones, along with pita bread dipped in oil, for you to dip into the mix.

Our Dukkah blend is used not only as a dip but also to season lamb or chicken.

Ingredients: Hazelnut, sesame seed, coriander, cumin, pepper, salt, thyme.

Cart
Chipotle

Chipotle

Regular price $7.00
/

The word “chipotle” comes from the ancient Aztec word for hot pepper, “chil” and the term “potle” for smoked. In Mexico, “chipotle” almost always refers to smoked jalapeños. Because large, fleshy jalapeños did not dry well in the sun, the Aztecs turned to smoking them for preservation.

With the delightful flavour produced by the smoking process, smoked jalapeños became popular in the marketplaces of Tenochtitlán, the ancient Aztec capital now known as Mexico City.

Our Chipotle seasoning carries the same traditional flavours with the addition of garlic and coriander. Excellent to barbeque chicken.

Ingredients: Crushed chilli, coriander, garlic, onion, pepper, oregano, paprika, cumin, salt.

Cart
Cajun Creole Seasoning

Cajun Creole Seasoning

Regular price $7.00
/

Cajun Creole cuisine is influenced by people born to settlers in French colonial Louisiana, specifically in New Orleans. Creole foods are a combination of many different cultures, from French to Irish to West African. Creole seasoning primarily relies on herbs like oregano, bay leaf, basil, thyme, rosemary, parsley and paprika.

Ingredients: Garlic, Onion, Oregano, Thyme, Black Pepper, Salt, Paprika, Chilli Flakes.

Cart