African & Middle Eastern Blend Spices

Contains:
Fenugreek: to add sweet and delicately bitter notes to stews and currie.
Baharat: a rich, earthy Middle Eastern Spice mix combining allspice, black peppercorns, cardamon, cassia, cloves, coriander, cumin, nutmeg and paprika. Great to rub into meat as a marinade, especially lamb and chicken.
Berbere: one of the building blocks of Ethiopian Cuisine, combining dried red chilli, garlic, ginger, basil, cumin, nigella, caraway and fenugreek. Gives an amazing kick to stews and as a meat rub.
Ras el Hanout: a deep, warming spice mix used throughout North Africa, combining cumin, coriander, cinnamon, ginger, black pepper, turmeric and cardamon. Perfect to give depth to tagines

Sumac: a tangy, vibrant spice with fresh citrus notes. Very versatile, can be used for garnish salads, houmous, or as a rub for meat and fish.
Za'atar: the King of Middle Eastern spice mixes. A fragrant combination of oregano, marjarom, sumac, salt and sesame seeds.
Harissa: a fiery North African chilli mix with dried red chilli, garlic, coriander, paprika and caraway. Great mixed with olive oil to make dressings for salads and cous cous or as a marinade for meat.
Pul Biber / Aleppo Pepper: grown in Syria and Turkey, these dried chilli flakes add a hint of cherry like fruitiness to dressings and marinades. Mild heat, slight saltiness
Urfa Biber: a dried Turkish pepper with a deep raisin, smoky flavour. Fantastic to rub into lamb or sprinkle over houmous