A Tagine is the true taste of authentic Morocco, combining sweet spice elements like nutmeg, cassia, paprika, and allspice blended with savoury notes of sea salt, fennel, caraway, and cumin, and the warm hum from cayenne, turmeric, galangal, and ginger. These are offset by the heady fragrance of coriander. Whether it be meat, veg, fish or poultry, bring the flavours and aromas of a Moroccan Souk straight to your kitchen. Each packet has a recipe on the back of the packet or you can scan the Qr code and choose one of our other favourites! Servings: 8 Packet wt: 30g
Made across Morocco a Tagine refers to both the conical-shaped dish and the food inside which is usually a blend of delicious sweet and savoury flavours. This type of slow-cooked stew requires very little work from the cook – the spice blend and the pot does it all! You can make a tagine even if you don’t have the conical dish – just use a deep frying pan with a lid or a flameproof casserole dish. You can dive deeper into this cuisine and its rich history on our Morocco page.
turmeric, cumin, ginger, paprika, sea salt (2g), fennel, coriander, cayenne, cardamom, cinnamon, allspice, galangal, nutmeg, caraway, garlic. Allergen advice: Packed in a facility that processes tree nuts and sesame seeds. We are 100% Australian, and we create this delicious pure spice blend here in Australia from at least 13% Australian ingredients
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.
Our Smoky BBQ rub is a must have for any cook passionate about grilling. We came up with this blend with the idea of having it as a staple on-hand spice mix in the pantry for whatever occasion strikes. Whether it be roasting potatoes or grilling meat let this blend do all the flavour work for you!
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.