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A unique blend of herbs and spices from another era that’s surprisingly useful for modern kitchens.
This blend, also known as baharat, recalls the city from which most of the great Middle Eastern chefs hail.
Traditionally used in southern Spain for seasoning “pinchos,” tapas-sized meat skewers. Will give a great Andalusian taste to all grilled meats, poultry and shrimps.
An aromatic and slightly hot spice blend, with galanga and kaffir lime leaf, which give dishes the unique fragrances typical of Balinese cuisine.
No sugar, no salt – this is 100% genuine barbecue flavor. Perfect for oven-roasted chicken, grilled recipes or fried potatoes.
Traditional Bengali Five Spice blend for fish. With coriander, turmeric and chilies, it's a blend that compliment any fish dish.
This aromatic masala can be used for any kind of rice dish, or as a marinade for meat as well.
An all-puropose blend invoking the flavours of India, ground roughly, featuring black pepper.
A versatile Indian-style blend with a coriander/fennel base with a generous dose of garlic.
This spiced up blend can easily transform a simple dish of sautéed vegetables as well as noodles, with or without meat.
Made up of 18 different herbs and spices. No one flavor dominates, as this blend is subtle and well calibrated, allowing the meat to express its full, moist flavor.
An exceptional spice blend for butter chicken by Arvinda Chauhan. Trust Arvinda to deliver authentic flavour for this Indian classic revered in the West.
The all-purpose blend for blackening fish, steak and other meats. This cooking method was made famous by Chef Paul Prud’homme of Louisiana.
The real flavor of the Bayou in a can. Delicious on meats, seafood and poultry, lentil soups, meatloaf and even pasta sauce.
An everyday spice blend typical of Southern California-style Mexican food : Carne asada, tacos, burritos and anything grilled.
This blend is basically an Indian seasoning salt. Made from green mango powder, black salt and spices.
