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Each of the spice collections features 7 fresh exotic spices in metal canisters with labelled lids and sides. A description of each spice is included with suggested uses, tips and recipes. The spice collections are beautifully packaged in embossed tins.
CASSIA BARK From the dried bark of the cassia tree, it is similar to cinnamon, but with a more robust flavour, appropriate for combining with the intensity of other Asian spices. Cassia is also known as Chinese cinnamon.
GALANGAL Galangal has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk. Also known as laos (Indonesian) and kha (Thailand).
KAFFIR LIME LEAVES Unlike ordinary citrus leaves, kaffir lime leaves have a pronounced flavour and fragrance that combines well with rich coconut milk and hot chili spices. Very good with fish
LEMON GRASS Essential to Thai cooking, this aromatic grass has a small bulbous root with a light lemonlike flavour and aroma that mixes well with strong Asian spices. One teaspoon of our powdered lemon grass is equal to one stalk of fresh.
SZECHUAN PEPPERS From the Szechuan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the peppercorn family, Szechuan berries resemble black peppercorns, but contain a tiny seed. Szechuan pepper has a distinctive flavor and fragrance, slightly reminiscent of camphor. Szechuan pepper is also known as fagara, sansho and Sichuan pepper. Dry roast before using.
STAR ANISE This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. Its smokey, licorice flavour makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries. Or, use it as a garnish. Call (705) 292-5247 to order[/pane]
BLACK CUMIN Black cumin (kali jeera) is a rare variety, smaller and sweeter than regular cumin. Preferred in Northern India for meat dishes (kormas) and rice dishes (biryani). It is also known as Imperial cumin, refering to its popularity with visiting Moghul emperors.
FENUGREEK When roasted, fenugreek seed tastes vaguely like maple syrup. Its pleasant bitter flavour lends itself to curry blends, chutneys and rich vegetarian stews.
GARAM MASALA A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is “hot spices”.
GREEN CARDAMOM This aromatic spice has a warm, spicy-sweet flavour. Cardamom seeds may be removed from the pods and ground, or the entire pod may be fried in ghee or oil for several minutes to release its oils. Usually cardamom is added before a dish’s other ingredients are browned. The pod is quite bitter and should be discarded after frying.
PANCH PHORON Panch phoron is a Bengal classic mixture of five spices; cumin, black cumin, mustard, fenugreek and fennel seeds. It is rarely ground, though should either be toasted or fried in oil before using in vegetable dishes and chutneys.
TURMERIC Turmeric, or haldi, is a pungent underground root. Ground turmeric is used to flavour and colour curries: its brilliant yellow colour gives an appetizing look to a dish. Don’t over do it with turmeric, a quarter teaspoon is often enough to flavour an entire dish.
Call (705) 292-5247 to order [/pane]
[pane]ALEPPO PEPPER These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavour and fragrance.
LOOMI In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called loomi, is often used to impart a distinct citrus odour and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to flavour basmati rice.
KEBSA SPICES The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and black pepper.
RAS EL HANOUT The exotic Moroccan spice blend that translates as “head of the shop”, indicating this is the spice merchants best; in this tradition, our mix includes over twenty spices, from the common cinnamon and pepper to the rarer monk’s pepper, grains of paradise, orris root, cubebs and rose petals.
SPEARMINT One of the oldest of culinary herbs, spear-mint is used in a variety of Mediterranean dishes. It is the variety used in mint tea.
SUMAC This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is often mixed with freshly cut onions and eaten as an appetizer.
ZATAR In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme. Similar mixtures are reported from Syria and Israel. Zatar is often mixed with olive oil and spread on pita bread.
Call (705) 292-5247 to order[/pane]
[pane]ACHIOTE The slightly musky-flavoured seed of the annatto tree is also called annatto seed. It is used for both colouring and flavouring food, usually as a base of seasoning pastes for meat and fish dishes.
ANCHO CHILE POWDER The rich, mild, slightly fruit-flavoured ancho (hints of raisin and plum) is the sweetest of the dried chiles. It is a basic ingredient for many Mexican sauces.
ROASTED CUMIN Dry-roasted cumin has a full-bodied, nutty flavour that is complementary to Mexican cooking. It combines well with other herbs and spices for rubs and blends for roasting or braising.
CANELLA Canella is the softer cinnamon bark from Ceylon. It has a more delicate flavour than the darker, stronger bark from Malabar.
CHIPOTLE CHILE POWDER This hot chile is actually a dried, smoked jalapeno. It has a wrinkled, dark brown skin and a smoky, sweet, almost chocolate flavour. Use sparingly to add heat and an exquisite smokey flavour to a soup, salsa or sauce.
EPAZOTE Epazote is a pungent herb with pointed serrated leaves, a native of tropical America. Epazote is essential for making Mexican bean dishes, with a unique flavour best described as aromatic and pungent, slightly citrus and bitter.
MEXICAN OREGANO Mexican oregano has a considerably stronger flavour (with more anise flavour) than its European cousin. It is very aromatic and sweet smelling, combining well with chiles, cilantro and epazote.