Six Middle East Spice Blends
The spice trade developed in the Middle East over 4000 years ago and initially made its way to Europe in the Middle Ages through the spice and silk routes. The main use of spices in those days was medicinal and for preserving food and only subsequently were spices seen from an aroma and taste perspective.
Consider yourself on an adventure across continents experiencing flavours, from the heat of North Africa to the ancient flavours of the Middle East.
Each of the ingredients are individually packed in clear round containers and holds between 8 grams and 18 grams of spice blend. Six containers are held in a clear gift tube measuring approximately 170 mm in length.
Please note that the spices may contain ingredients like Sesame & Nuts
::: Moroccan Ras El Hanout :::
The base of many North African cuisines, Ras el Hanout has a rich floral aroma from its edible rose petals and a strong fragrant flavour with a hit of peppery heat. Its name means "head of the shop" in Arabic.
A teaspoon of this spice with some olive oil and honey rubbed onto lamb, chicken or beef creates that perfect balance of sweet and warm spice. You can also mix with mince to make koftas or flavour tagines and soups to make authentic Arabian dishes.
::: Persian Sabzi Gormeh :::
This is a fine, aromatic and mystical herb blend with distinct citrus lime notes and used extensively in Iranian cooking. Used in traditional meat & vegetable stews, Sabzi Gormeh can also be used to flavour rice and salads.
Not only is Sabzi Gormeh the name of the herb blend but also the name of the stew; made with kidney beans and lamb, the deep green herbs satisfy two Persian flavour obsessions: it’s sour and full of herbs. See our recipes page on our website for more information
::: Persian Advieh :::
This is a spice mixture traditionally used in rice dishes as well as chicken and bean cooking. Simply boil rice with 2-4 tsp for an authentic Persian flavour. You can also try in soups & stews too. The blend is fragrant, a little sweet, and gently warming rather than spicy.
::: Tunisian Harissa :::
This is a hot and intensely powerful chilli-pepper blend of spices used throughout North Africa for over 500 years.
Simply mix with garlic and olive oil as required to make this traditional rub/BBQ coating. It is frequently used with meat, fish and vegetables as both a marinade and a rub.
::: Egyptian Dukkah :::
Dukkah is a blend of herbs, nuts and warm subtle spices, traditionally served with ‘street-food’, used as a starter or dip mixed with olive oil or simply as an all-purpose seasoning sprinkled over meat and vegetables.
As a dip it is often served with Arabic bread or artisan bread and served as an early-evening snack. The word ‘Dukkah’ comes from the Arabic words ‘to pound’ since the herbs, spices and nuts are pounded together after being dry roasted.
::: Persian Barberries :::
Popular in Iranian cooking, these small dried sweet & sour whole berries grow in clusters like grapes. Called ‘Zereshk’ in Persian, these berries are used to make rice dishes such as ‘Zereshk Polo’ or chicken rice and as a flavouring for other poultry & meats.
A berry that is quite tangy, they are sometimes cooked with sugar before being added to Persian rice. The bright red jewel-like berries contrast perfectly against the saffron-infused rice, both in flavour and colour.
Used as a wedding dish as a symbol, the sourness of the small, red berries is said to represent the occasional sourness of life.
Simply rehydrate for 10 minutes in cold water or use dried.
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