International Blends

                                                                                                                                                                        
     
                                                            

EUROPE              

HERBS DE PROVENCE  (France)
Use on poultry, roasts, vegetables, soups, and in stews.  Has thyme, savory, sage & lavender.

FLEUR DE SEL  (France)
This is the champagne of sea salts.  This is a seasoned salt containing Fleur De Sel sea salt (from Re France), shallots, California garlic, telicherry peppercorns, leeks, chervil and saffron threads.  Used by French chefs, this blend is great in soups, stews, rice, sauces and as a last garnish when baking fish.

GREEK RUB  (Greece)
Perfect in Greek recipes and in salads, meats and with vegetables

ITALIAN BLEND - Whole-  (Italy)
This is a blend of whole Italian spices including, basil, marjoram garlic, onion, savory, thyme, leeks and shallots.  It is used in developing tomato and pesto sauces from scratch.

ITALIAN BLEND-Ground- (Italy)
Great Italian blend made with porcini mushrooms.  Use in salads, sauces and soups.

BOUQUET GARNI-Whole- (France)
A French herb blend used in soups and sauces and consist of parsley, thyme, bay leaf, marjoram, chives, tellicherry pepper and tarragon.

CHAIMEN (Armenia)
Use on meats.  Can be mixed with water to be used as a dip for bread.

ROASTED GARLIC (Italian)
A blend for baking, grilling and for sauces.  Also contains red and green bell peppers.

KHMELI-SUNELI (Russia)
Our version of the classic Georgian blend mixture.  Rub on beef, chicken and use in stews and soups.

SAUERBRATEN (Germany)
True German mixture containing mustard, bay leaves, cloves and juniper berries.  Use with Cornish hens, racks of lamb, dumplings, and boiled potatoes.

SPICE PARISIENNE (French Mediterranean)
Also known as Epices Fines.  Sweet and peppery with white pepper, ginger and cloves.  Use on pork and chicken.



  

MEXICO

FAJITA BLEND
Good on fajitas and tacos.

SOUTHWEST SPICE BLEND
A blend of Mexican spices good with tortillas, tomatillos, burritos, beans, rice, soups and in Mexican recipes. It contains savory, chipotle pepper, cilantro, epazote, lime, and oregano.

ADOBO
A no salt blend mixture used with chicken, fish, pork or with beans.




AFRICA

AFRICAN CURRY FISH POWDER
This is a North African fish curry powder seasoning with dill, mint, lemon grass, fenugreek and ajowan. Use as you would a curry power.  Particularly good on seafood especially grilled fish.

AFRICAN PEPPER BLEND
A plethora of peppers. Black pepper, cubeb pepper, melegueta pepper, szechwan pepper, chili pepper and African bird pepper.  It also contains ginger, onion and sumac.

BERBERE (Ethiopia)
Hot and spicy for stews and fried foods.  This is the staple of Ethiopian cooking.

BOKHART (Arabian)
This is the Arabic Seven Spice.  It has black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, and cardamon.  Use on fish, lamb and in tomato sauces and soups.

DUKKA (Egypt)
Use as a crust for chicken or fish.  Spread on pita bread mixed with oil.  Heat on bread in oven for approximately 5 minutes. It has roasted chick peas and sesame seeds.

LA KAMA (Morocco)
This blend is used in Morocco and is very popular in Tangiers to flavor soups, stews or a rub on chicken or lamb or pork.  Some of the spice in this blend include ginger, turmeric, black pepper and cubeb pepper.

HARRISA (Morocco/Tunisia)
A fiery blend from North Africa.  Used in stews, soups and with lamb, beef and chicken. It is on every kitchen table in Africa along with salt and pepper.

HARARAT (Libya)
This is Libya's "5 spice". It is used primarily to flavor soups.

QALAT DAQQA (Tunisia)
This is the Tunisian "5 spice". The base for this blend is Grains of Paradise and nutmeg.  Use in vegetable and lamb recipes. 

PILAU (Kenya)
This is a Kenya blend that has Indian overtones.  It is used to flavor rice and meat dishes.

RAS-EL-HANOUT (Morocco)
This blend contains over 20 different spices.  It literally means "Top of the Shelf", because of the number of special ingredients that are used to make the blend.





CARIBBEAN

CARIBBEAN LEMON PEPPER
This blend has the taste of lemon and lime for that great island taste.  Good on chicken and seafood.

WEST INDIAN CURRY POWDER
This is an island curry powder that contains black mustard, fenugreek, cinnamon, coriander, aniseed, ginger, turmeric and habanero pepper.

JAMAICAN JERK
Classic jerk seasoning with moderate heat, with nutmeg, cloves, allspice, and thyme.




MIDDLE EAST

BAHRAT (Persia)
This is a Mediterranean fusion of spices for spicy Italian dishes.

CHAR MASALA (Afghanistan)
This is for rice dishes and includes hand ground black cardamom powder (smoked).

HAWAYIL (Yemen)
Unique spice blend that is good in soups, and as a meat rub.  Includes Cumin, Turmeric and caraway seeds.

ZAHTA (Middle East)
Roasted sesame seeds and sumac.  Use with meatloaf and vegetables.  Can be used also as a marinade for olives.





ASIA

CARDAMOM RUB (India)
A cardamom rub from India for chicken.

GARAM MASALA (India)
Use on fish, lamb, pork and poultry.  Some of the ingredients in the mix are coriander, cumin, aniseed, fenugreek and cardamom.

HUNAN (China)
Named after China's largest province, it is composed of toasted sesame seeds, cilantro, ginger and many other spices.  Use with pork or lamb.

KURMA (Malaysia)
This powder is called the Malaysian "curry".  Use it to flavor lamb, chicken or vegetables.

NASI GORENG (Indonesia)
Used in fried rice and wok cooking.  Some of the ingredients are soy sauce powder, amchor and 100% Chablis wine powder.

PANCH PHORAN (Bangel/banglidesh)
Saute vegetables in hot oil with this blend.  Use with chicken, fish or potato dishes.

SAMBHAR (India)
A blend of coriander, fenugreek, tamarind, asafetida, green and red bell peppers, chili pepper and mustard.  Used to season lentil and vegetable stews.

SEVEN SEAS (Indonesia)
This is the Indonesian "curry powder".  Good in sambals, stews, kebobs, and casseroles.  This mixture is made from orange peel, fennel and cassia bark.

SHISHIMI TOGARASHI (Japan)
Used in sushi and sashimi dishes.  It will perk up fish, poultry and beef.  It contains wasabi powder, orange peel, and toasted sashimi nori (seaweed)

SINHALESE MASALA (Sir Lanka)
This is the base spice blend for Sir Lanka curry dishes.

TANDORRI MASALA (India)
Brick oven taste with hickory and sweet mesquite.  Good on chicken, pork or beef.