Originally made in Mozambique by the Portuguese, this zesty spice blend is most commonly used as a spice rub on grilled chicken. With rich, smoky flavours and a little kick, this versatile spice rub can be used to jazz about just about any meat, seafood, or even veg! Our Portuguese Piri Piri blend has a medium-hot heat rating.
The heart and soul of this blend comes from the African peri peri chillies which were bought back by the Portuguese explorers. This zesty spice blend is most commonly used as a spice rub on grilled chicken. With rich, smoky flavours and a little kick, this versatile spice rub can be used to jazz about just about any meat, seafood or even veg! Our Portuguese Piri Piri blend has a medium-hot heat rating.
All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, and filler-free. The intense flavour from our spice blends means a little goes a long way.
Made from local and imported ingredients: Paprika, chilli, salt, pepper, lemon peel.
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.
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The cracked form tends to be used in grinders and preserving meats. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
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.
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!
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.