The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.
This versatile spice blend is a great addition to any pantry. This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. Use as a marinade, dry rub, or seasoning for many veg, meat or seafood dishes.
All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.
Made from imported and local spices ; sweet paprika, black pepper, cumin, coriander, cinnamon, nutmeg, cloves and cardamom
Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clovey, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.
Star Anise Ground is a dominant spice in Chinese five spice powder native from the southwest o China and used in many Oriental recipes. It can be mixed with other species to give an Asian seasoning to many dishes. It is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. Star anise ground is more practical when using it as a spice rub and in baking. Ground star anise has a red-brown colour and is more versatile than star anise whole. It can be used in breads, pastries and in many desserts due to is unique, sweet and licorice flavour.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
Pepper Mill Mix is a blend of pink, green, white and black whole peppercorns, which produce beautiful colours. The pepper is noted for its strong aromatic pungency. This exotic blend complements most dishes with its amazing flavours due to each of the different peppercorn taste. It is good for use in grinders.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
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.