SPICE MIXES

CURRY POWDER

Curry Powder is typically made from blending Coriander, Turmeric, Cumin, Fenugreek, Chili Pepper.

Used in South Asian cooking.

"Don't be afraid to make your own Spice/Herb Blend"

Here is a LINK to a great article on how to make your own spice and herb blends.

GARAM MASALA

Garam Masala is typically made of Black Peppercorns, Bay leaves, Cloves, Cinnamon, Cumin, Green Cardamom and Mace.

CHINESE FIVE SPICE POWDER

Five spices powder is typically made of Star Anise, Cloves, Cinnamon, Pepper and Fennel.

It is typically used in cooking poultry and meats.

HERBES de PROVENCE

Herbes de Provence is typically made of Marjoram, Oregano, Rosemary, Savory, and Thyme.

French Origin.

Typically used for grilling meats and fish.

ITALIAN SEASONING

Italian Seasoning is typically made of Basil, Oregano, Rosemary and Thyme.

KHMELI SUNELI

Khmeli Suneli is typically made of Basil, Bay Leaf, Black Peppercorn, Celery, Coriander, Dill, Fenugreek, Marjoram, Mint, Oregano, Parsley, Pepper, Rosemary, Saffron, and Thyme.

Origin Caucasus Region (Georgia).

PAACH PHORON

Paach Phoron is made of equal portions of Coriander,  Fennel, Fenugreek, Black Mustard & Nigella seeds.

Origin Bengal.

Paach Phoron

QUATRE EPICES

Quatre Epices is made of Cloves, Ginger, Nutmeg and Peppercorns.

French Origin.

RAS el HANOUT

Ras el Hanout is made of a blend of the best spices a shop keeper/company or family has. Therefore, the spices and their proportions always vary along with the number of spices used in the blend.

A typical blend includes Cardamom, Cumin, Coriander,  Clove, Cinnamon, Fenugreek, Nutmeg, Mace, Allspice, Ginger, Chili Peppers, Paprika, Peppercorns, and Turmeric.

Moroccan/North African Origin.

Usually used in meat dishes.

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