Unleash these bold blends from some of the oldest cuisines in the world in your kitchen!
Each set contains Baharat, Ethiopian Berbere, Ground Cumin, Dukkah – Nut Free, Harissa Blend, Pilpelchuma, Ras el Hanout, Ground Sumac, Suya, & Ground Turmeric.
Baharat is a warming mix of sweet, spicy, full-flavored seasonings packed with cumin, coriander and cardamom with spicier ingredients like paprika and black peppercorns.
Berbere is the quintessential spice blend of Ethiopian cuisine. It’s earthy, slightly sweet and spicy flavor adds a rustic, bold flavor to traditional dishes and grilled meats.
Cumin is especially associated with Morocco, where it is often the fragrance of the abundant street cookery of the Medinas. Cumin is a crucial ingredient in several world cuisines from, boasting a peppery and slightly citrus flavor, warm aroma and earthy essence.
Dukkah (sometimes transliterated to “duqqa”) is a warm, fragrant blend of nuts, seeds and spices that is traditionally used as a condiment in many Middle Eastern cuisines. Our nut-free version uses crunchy flaxseeds, sunflower seeds and pumpkin seeds to achieve its signature crunch.
Harissa is a hot chile paste ubiquitous in North African cuisine and made from a variety of spicy chiles. Our blend is crafted from hand chosen chiles (including African Birdseye Chiles), finely ground and blended with other traditional spices to create our Harissa Spice Blend.
Pilpelchuma is an intensely flavored condiment prepared throughout the region of Libya and increasingly popular in areas of Israel. It is an essential ingredient in traditional Shakshuka.
Ras el Hanout is an exotic and complex Moroccan spice blend that contains a multitude of ingredients, offering an addictive balance of robust savory spiciness, salt and exotic fragrance.
Sumac is simply the tangy, citrusy powder from the fruit of the sumac shrub, most often used in classic Middle Eastern seasonings. It is an essential ingredient in Arabic, Turkish, Iranian, and Moroccan foods, being preferred to lemon for sourness and astringency.
Suya is a balanced blend of ground almonds, cayenne, ground chiles, spices and other seasonings inspired by the flavors of west Africa, typically made with skewered beef.
Tumeric provides a warm, aromatic flavor with a slightly bitter undertone. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color.
- Baharat – use to season all meats, poultry and fish and can be used in soups and stews.
- Berbere – use dry or mix with oil to form a paste. Traditionally it is used to season slow-cooked wats (stews) that may contain lentils, beans, and meat.
- Cumin – use to give a strong spiced flavor to stews, meats and bean dishes.
- Dukkah – yuou can use for truly anything! From creating a crispy coating on fish to dips, flatbread topping, and even seasoning for a fried egg.
- Harissa – use as a seasoning for tagines (stews) and couscous and as a spread. Harissa is also often used in harira and lentil soup. Almost any bland dish can be enhanced with this spicy and flavor-packed sauce or paste
- Pilpelchuma – use for traditional Shakshuka, spread on fish or meat for grilling, toss with root vegetables before roasting.
- Ras el Hanout – use to rub on meats or fish, add to tagines, and stews and also sprinkle in rice or couscous.
- Sumac – use a great deal in Arabic cooking as a souring agent for meats, stews and dressings.
- Suya – Use as a dry rub for proteins and vegetables, add to marinades, sauces, and dressings
- Tumeric – used in Indian and Caribbean cooking, Tumeric can be used in smoothies, soups, stews, curries, vegetables, and even as a topper for hummus.
Packed in Resealable Natural Kraft Bags
Superior Quality & Simple Ingredients – All Natural, Non GMO, Kosher, Gluten Free