DRY SPICE BLENDS
These dry spices are best kept in a cool dark place and will retain their freshness and flavour for up to six months.
Baharat
Ras el Hanout
Golden Ras el Hanout
Classic Egyptian Dukkah
Cumin Za'atar
Jordanian Za'atar
RAS EL HANOUT
RAS EL HANOUT
This is the legendary North African spice mix, which loosely translates as 'house blend'. Cooks from Tunisia to Morocco swear by their own Ras el Hanout blends, which can include up to 30 ingredients—even rose buds and the infamous Spanish fly (a powdered beetle rumoured to be an aphrodisiac). Ras el Hanout is especially good as a marinade for poultry and vegetables. For a simple marinade crush a small clove of garlic with a teaspoon of sea salt and add 1to 2 teaspoons of Ras el Hanout and half a cup of olive oil. Ras el Hanout can also be used in soups and tagines; after sauteing onions and garlic, add the spice mix and cook before adding meat, vegetables and stock. It can also be mixed with flour and used as a dusting when grilling, roasting or frying. Add a teaspoon to rice or couscous for further flavour.
PRICE $12.95
GOLDEN RAS EL HANOUT
GOLDEN RAS EL HANOUT
Golden Ras el Hanout derives its colour from the addition of tumeric. With a sweeter flavour than Ras el Hanout it is ideal with seafood and crustaceans. For a simple marinade crush a small clove of garlic with a teaspoon of sea salt and add 1-2 teaspoons of spice mix and half a cup of olive oil. Rub gently onto fish. It can also be mixed with flour and used as a dusting for fish or meats before grilling, baking or frying.
PRICE $14.95
JORDANIAN ZA'ATAR
JORDANIAN ZA'ATAR
Jordanian Za'atar is characterised by its aromatic mix of wild thyme, spearmint and roasted sesame seed and the ground sour berries of the sumac tree. Brush Middle Eastern flatbread with good olive oil, sprinkle with Za’atar and lightly grill. Sprinkle into salads or use as a garnish.
PRICE $12.95
CUMMIN ZA'ATAR
CUMMIN ZA'ATAR
Za'atar is the Arabic word for wild thyme and for the spice mix made with thyme, roasted sesame seeds and the ground sour berries of the sumac tree. This blend includes dry roasted cumin seeds making it the perfect seasoning for roasting meat or poultry; simply mix with good olive oil and use as a rub. It can be sprinkled into salads and used as a garnish. Brush Middle Eastern flatbread with olive oil, sprinkle with Za'atar and lightly grill.
PRICE $12.95
BAHARAT
BAHARAT
Jordanian Za'atar is characterised by its aromatic mix of wild thyme, spearmint and roasted sesame seed and the ground sour berries of the sumac tree. Brush Middle Eastern flatbread with good olive oil, sprinkle with Za’atar and lightly grill. Sprinkle into salads or use as a garnish.
PRICE $12.95
Wet Spice Range
These wet spices will keep for up to 12 months in the refrigerator.Chermoula
Harissa, Red
Harissa, Green
CHERMOULA
CHERMOULA
Chermoula is one of the signature dishes of North Africa and is most often used as fragrant marinade for seafood dishes and also works well with poultry and meat. The predominant flavours are garlic, cumin, paprika, coriander, lemon and chilli. Use as a marinade or rub on roasting joints. Add to a stir fry, tagine or stew; after sautéing onions and garlic, add the spice mix and cook gently (high heat will burn it) before adding meat, vegetables or stock.It will keep in the refrigerator for up to six months.
PRICE $14.95
HARISSA, RED
HARISSA, RED
Found on every table in Morocco this fiery paste will take your breath away and should be used with caution. Dried chillies are mixed with cumin and caraway seeds adding complexity to its flavour. Simply swirled in at the end of cooking Harissa is the perfect seasoning for adding depth and character to sauces and dressings, particularly mayonnaise, hollandaise, vinaigrettes and flavoured butters, and to stews, soups, pasta and risotto. It can also be used as an accompaniment to couscous, rice, tagines, grills, roasts and if you are brave, in sandwiches.
PRICE $12.95
HARISSA, GREEN
HARISSA, GREEN
A milder take on RedHarissa. GreenHarissa is sweeter in flavour and fragrant rather than fiery. A blend of green chillies, garlic and aromatics with plenty of fresh coriander which makes it refreshing. It is an ideal seasoning for stews, soups, sauces, flavoured butters, vinaigrettes, pasta and risotto. Also use as an accompaniment to couscous, rice, tagines, grills, roasts, and in sandwiches.
PRICE $12.95
PRESERVES
Preserved Lemons with Honey
Preserved Limes with Cinnamon
PRESERVED LEMONS WITH HONEY
PRESERVED LEMONS WITH HONEY
Preserving lemons in salt adds complex spicy tones to their sourness. The addition of honey and sweet spices gives further depth and sweetness. Preserved Lemons are perfect for adding piquancy to tagines, braises, salads, dressings, mayonnaise, flavoured butters and hollandaise sauce (Use only the rind of the preserved lemons and discard the flesh).
PRICE $12.95
PRESERVED LIMES WITH CINNAMON
PRESERVED LIMES WITH CINNAMON
These are a lingering pungent aromatic that are common to most parts of the Middle East. The addition of cinnamon gives further depth and sweetness to the limes. will add piquancy to tagines, braises, salads, dressings, mayonnaise, flavoured butters, hollandaise sauce and even guacamole (Use only the rind of the preserved limes and discard the flesh).
PRICE $12.95
Copyright Greg Malouf 2012 / Site designed by Marilyn & Sons and Built by Flint Interactive
Greg Malouf