Spice Collection: Mediterranean
Each of the spice collections features 7 fresh exotic spices in metal canisters with labelled lids and sides. A description of each spice is included with suggested uses, tips and recipes. The spice collections are beautifully packaged in embossed tins. The Mediterranean Collection includes:
These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavour and fragrance.
In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called loomi, is often used to impart a distinct citrus odour and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to flavour basmati rice.
The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and black pepper.
RAS EL HANOUT
The exotic Moroccan spice blend that translates as “head of the shop”, indicating this is the spice merchants best; in this tradition, our mix includes over twenty spices, from the common cinnamon and pepper to the rarer monk’s pepper, grains of paradise, orris root, cubebs and rose petals.
One of the oldest of culinary herbs, spear-mint is used in a variety of Mediterranean dishes. It is the variety used in mint tea.
This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is often mixed with freshly cut onions and eaten as an appetizer.
In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme. Similar mixtures are reported from Syria and Israel. Zatar is often mixed with olive oil and spread on pita bread.
37.00 CDN is aprox $28.25 US
View all the spice collections.