Garam Masala is an aromatic mixture of ground spices used in Indian cuisine. The mixture consists of: fenugreek, cinnamon, fennel, black pepper, green cardamom, coriander. It is not a very spicy mixture, it is used for its deep and warm flavor. It is found in numerous recipes for curries, meats or vegetables.
Zathar of The Lebanon (50gr.)
Zathar is a very precious spice mixture in Lebanon. Its acidic, aromatic and slightly salty flavor is also used to flavor white meat and poultry, during cooking and why not in marinade. Its warm lemon flavor deliciously enhances the taste of the fish.
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TASTING: acidified, slightly salty taste.
USE: meat, fish and vegetables.
FORMAT: 50 gr.
INGREDIENTS: sumac, white sesame, golden sesame, thyme, salt.
CONSERVATION: in a cool and dry place, protected from light.
DATE OF CONSUMPTION: 5 years.
COLOR AND SHAPE: brown. Powdered.
This mixture, with its delicate aromas and notes of cinnamon aromatize meats, vegetables or fish with cream and provide an original touch for a sorbet or an apple pie. Among the ingredients of this mixture are cinnamon, cardamom, coriander and nutmeg.
Raz El Hanout is a traditional Moroccan spice mix, essential for tajines, couscous. It can contain up to 30 ingredients, but some foods are always essential, such as cumin, Cubeba pepper, etc. It has a spicy, hot, salty and sweet taste, soft and captivating, with complex and harmonious notes.
It is difficult to know until when the composition of the mixture 5 spices, also called "5 flavors", is traced, being so implanted in Asian cuisine. This famous Chinese blend combines: pepper, fennel, anise, cinnamon and cloves. Light, sweet, warm and intense flavor. On white meats, fish or vegetables, their aniseed notes lighten the cakes, cookies and fruit.