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Creole Spice,

Both Creole and Cajun cooking terms are used interchangeably. However, Cajun seasoning is a basic blend, use garlic powder, onion, black pepper and cayenne pepper, while creole seasoning goes a bit further than these basic spices with more herbs ranging from marjoram and paprika. This blend is great for seasoning rice, meats, soups and stews, or anything that benefits from a spicy creole flavour. 

Jerk Spice,

Mix the jerk spice with some olive oil/vinegar/citrus fruit juice and pouring over your meat, leave it to marinate for 30-40 minutes then drain the meat and barbecuing as normal, all the delicious flavours from the spice will get absorbed into the meat. Virtually any kind of meat, seafood and vegetables can be cooked jerk style, add to marinades and sauces and its perfect for BBQ’s sprinkle on steak before grilling.

Mixed Spice,

Add this delicious blend to biscuits, sweet bread, cakes, muffins, and desserts like apple pie, fruit crumble and stewed fruit. Run out of Chinese 5 Spice or Pumpkin Spice? Use Mixed Spice instead. For a tasty change make a batch of popcorn, flavour with this delicious, sweet spice blend, drizzle a little golden syrup on top, mix and serve for winter nibbles. Bring a touch of spice to hot drinks with this beautiful blend.

Pumpkin Spice,

Pumpkin spice is a unique spice mix developed in America where it is widely used for creating the popular pumpkin pie. It is an extremely versatile spice that can add a great flavour to baking whilst equally as delicious in a warming pumpkin latte. We have combined these spices which can be used as a single spice in recipes or you can mix into your recipes, Add a touch of pumpkin spice to a warm bowl of creamy oats, Introduce to baking and make a gooey pumpkin bread or pumpkin spiced muffins and experiment with deserts and make a pumpkin spiced mousse.

Shawarma Spice,

Whisk yogurt, vinegar, olive oil, lemon juice and shawarma spice in a bowl and pour into a resalable plastic bag. Add the thinly sliced lamb or chicken coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight. Heat 2 tbsp. of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, cook until the lamb is no longer pink, and tender. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

Za’atar Spice

Za’atar can be used to flavour a wide variety of meals; it lends a tasty tangy flavour to chickpeas and other pulses, it’s often sprinkled over flatbreads prior to baking and served with simple salads or rich meat dishes. Try this aromatic spice blend as a dry rub or wet marinade mixed with oil to add delicious fragrance and flavours to fish, meat, poultry and vegetables. Stir into tahini and add to soups, stews and tagines. Sprinkle it lightly over freshly popped corn to make a tasty aromatic snack, or sprinkle over potato wedges or homemade crisps. Add to minced chicken or turkey with a little chopped onion to make your own deliciously fragrant burgers and serve with flatbreads and a minted yogurt dip. Mix into salad dressings or low-fat yogurt to make marinades, dips or toppings for baked potatoes, salads, grilled/baked fish and roasts.

Ras-El-Hanout

Add Ras-el-hanout spice to tagines, stews, meat, poultry, fish and vegetables, this aromatic and spicy blend is very versatile, use as a dry rub or wet marinade mixed with olive oil and citrus juice it adds flavour to poultry, fish, meat and vegetables. Sprinkle it over potato wedges or homemade crisps. Add to minced chicken or turkey with a little chopped onion to make your own spicy Moroccan burgers. Mix into salad dressings or low-fat yogurt to make marinades, dips or toppings for baked potatoes and salads, add to breadcrumb coatings for chicken and fish or sprinkle on to fish and roasts before grilling or baking.

Asafoetida Spice

Asafoetida is used to add flavour to many Indian vegetarian dishes, it should be used sparingly the taste and aroma when dried is pungent, once cooked the spice changes to have a mild-oniony flavour. The spice works well with fish, grains, red meats, legumes, and most vegetables. Add to curry pastes and powders, pickles, relishes, and chutneys. Asafoetida powder should be stored in an air-tight container to prevent its pungent aroma and flavour from contaminating other herbs, spices and food stuffs.

Chinese 5 Spice

Add to marinades, stocks and sauces, use as a dry marinade for prawns, white fish, chicken, duck, beef and vegetables, add to soups, sauces, rice dishes and stir fries. The blend can also be added to biscuit and muffin recipes and used to make a mulled with an aniseed twist.

Garam Masala

Garam Masala works well with meat and vegetables, add as a base to create your own curry blend and build on it adding chilli for heat, cardamom for additional spicy sweetness, the choice is yours. You can add the blend to savoury bread, soups and sauces. Simply fry off some finely chopped onion, add garam masala to your taste, pour in a tin of baked beans and add a few sultanas and simmer over a low heat until cooked. The blend can also be used as a condiment and sprinkled on to your finished dish just before serving as a seasoning. 

Pickling Spice

Pickling spice can be used to help preserve and flavour many different kinds of foods including meat, game, poultry, vegetables and eggs. Instead of plain vinegar when pickling, make up a batch of spiced vinegar and use this in your recipes that call for vinegar when making, pickles, relishes and chutneys. Simple add 1 tablespoon of pickling spice per 600ml of vinegar in a pan and bring to the boil, and turn off the heat, place a lid over the pan and leaving the spices in, leave to cool for a couple of hours or overnight if possible. Strain off the spices and use the spiced vinegar as per your recipe, the spiced vinegar can also be used to make sauces and marinades. The spices can also be added to the jars of freshly pickled onions, eggs and vegetables to infuse during storage to add a spicier, deeper flavour.

Panch Puran

Panch Puran literally means “five spices.”  It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds:  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  The spices are left whole and, depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavours. It is delicious as a rub for meats, added to Indian stews, sprinkled on vegetables, or used for pickling vegetables. There really are no adequate words to describe its flavor.  It adds a wonderful depth and flavour to any dish it’s added to and really brings to life. 

Chaat Masala

Chaat is a racy blend that gives a wild and lively tweak to the well-worn taste of salads, sandwiches, and fruits salads. Add the chat masala mix to sweet corns or sprinkle over egg toasts, salads, fruits, sandwiches, pizzas, chips and samosa. It is used to spice up the street food called 'chaat' so as to impart a tangy flavour. Chaat Masala also possess various health benefits such as better digestion, improved metabolism and helps in body detoxification.

Store in dry place away from sunlight.

Delivery:

We use Royal Mail's services for our shipping. Most items that are sent 2nd class normally get delivered within 3-5 working days (inc Saturdays) however Royal Mail can sometimes take longer for delivery.

During bad weather conditions, holidays or sale days such as Black Friday, Cyber Monday, Boxing Day, etc, this duration can go up to 10 working days. Please be patient during these circumstances and allow a longer delivery time.

Please allow 10 working days for items posted using Royal Mail's standard services (2nd Class) before contacting us regarding an item not received as the item will still likely be on its way to you. As per Royal Mail, items cannot be considered lost until 10 working days after due delivery date have passed. Contacting us will not speed up the process as once goods have been dispatched it is beyond our control how quickly Royal Mail deliver items.