African & Middle Eastern Blend Spices

Tantalise your taste buds with a selection of 9 spice blends inspired by African and Middle Eastern cuisine. Contains: fenugreek (to add sweet and delicately bitter notes to stews and curries); 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: 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); and Urfa Biber (a dried Turkish pepper with a deep raisin, smoky flavour. Fantastic to rub into lamb or sprinkle over houmous)

Ingredients & allergen information