How to use our spice blends

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Baharat is a versatile Middle Eastern spice blend used to add warm, smoky, and aromatic flavour to meats, rice, and vegetables. It is commonly used as a rub for roasted lamb, chicken, or fish, a seasoning for ground meat dishes  and added to savory stews, soups, and pilafs

Savoury

• One-pot dish with marinated chicken thighs, onions, garlic, and rice.
• A dry rub for grilled lamb, beef, or chicken.
• Kofte (Meatballs) ground lamb or beef for savory meatballs.
• Use for a Hashweh: A savoury mixture of ground meat, onion, and rice used for stuffing.
• Ideal for roasting vegetables like aubergine (eggplant), cauliflower, sweet potatoes, and red peppers.

Sweet

• sweet notes work well with fruity dishes like pluot cobbler or even chocolate

Berbere is a fiery, aromatic Ethiopian spice blend featuring chili peppers, garlic, ginger, and warming spices like cinnamon and cloves. It is best used for slow-cooked stews

Savoury

• Ethiopian Stews (Wats): The most traditional use, including Doro Wat (chicken), Sega Wat (beef/lamb), and Kik Wat (red lentils).
• Rub onto pork, chicken, or beef steaks before grilling or pan-frying.
• Sprinkle on carrots, cauliflower, or potatoes before roasting to add smoky, spicy warmth.
• Excellent in lentil soups, chickpea stews, or sautéed with green beans and greens like gomen (collards or kale).
• Use as a Condiment or Dip. Mix with olive oil or yogurt to create a paste (awaze) to serve with meat, or mix into sour cream for a dip.

Cajun spice blend is highly versatile for adding bold, smoky, and spicy flavors to proteins, vegetables, and snacks. 

Savoury

• Blackened salmon, shrimp and trout.
• Cajun grilled chicken, fried chicken seasoning, oven-baked chicken skewers, and chicken wings.
•  Pork chops, andouille sausage, steaks, and homemade burgers.
• Creamy Cajun chicken pasta, Alfredo sauces, and jambalaya pasta.
•  Gumbo, jambalaya, and red beans and rice.
• Cajun fries, roasted chickpeas, roasted potatoes, and roasted vegetables. 
•  Sprinkle over scrambled eggs, deviled eggs, or egg salad. 

Blackening - Heavily coat fish or chicken and cook in a very hot pan for a smoky crust.

Fajita spice blend is a versatile seasoning for Mexican-inspired dishes, adding smoky, savory flavor to proteins, veggies, and grains. 

Savoury

• Combine chicken, peppers, and onions with cream and fajita spices blend
• Use as a filling seasoning for cheese and meat quesadillas.
• Taco/Burrito Bowls
• Add a teaspoon to tomato or chicken-based soups. 
• Sprinkle on grilled peppers, Courgette, onions, or corn.
• Season roasted potato wedges or stuffed sweet potatoes.
•  Mix into guacamole, sour cream, or hummus.
• Use on salmon, pork, or shrimp before grilling.

Sweet

• Sprinkle on popcorn for a spicy kick. 

Garam masala is a versatile, warming blend used to add depth and aroma to dishes, typically added towards the end of cooking or in marinades. 

Savoury

• A fundamental addition to Butter Chicken, Tikka Masala, Korma, and Rogan Josh, providing a fragrant finish.
• Mix with yogurt or oil for chicken, lamb, or fish to create a flavourful crust.
• Excellent in chickpea curry (chana masala), lentils (dal), cauliflower gratin, or potato dishes.
•  Sprinkle over roasted potatoes, homemade potato wedges, or mix into the batter for pakoras and bhajis.
• Stir into rice for a fragrant aroma.

Sweet

• Elevate hot chocolate, spice up oatmeal.
•  Add to cookie dough like gingerbread
• Spice up sweet treats like chai 

A hibiscus spice blend, is highly versatile due to its tart, cranberry-like flavor and vibrant colour. It works equally well in savory main dishes and sweet treats

Savoury

• Dry Rub for chicken, pork, or steak before grilling or roasting to add a tangy, slightly charred bark
• Fish: Sprinkle directly onto sardines or white fish before barbecuing or pan-frying
• Marinades, mix with orange juice, honey, and olive oil to create a vibrant marinade for pork or chicken.

Sweet

• Incorporate into muffin, cake, or financier batter for a floral, tangy berry flavor
• Combine with powdered sugar and lemon juice to create a bright pink icing for cookies or scones
• Sorbets and Granitas, blend with fruit purées (like mango or red berries) to make a tart granita.

A Katsu spice blend is primarily used to create a thick, savory-sweet Japanese curry sauce.

Savoury

• Classic Katsu Curry: A fragrant curry sauce prepared using onions, carrots, ginger, garlic, coconut milk or stock, and the spice blend, served over breaded chicken or pork.
• Use the spice blend to make the sauce for fried aubergine, sweet potato, or firm tofu.
• Use the spice in the breadcrumbs and in a dipping sauce for breaded shrimp patties.
• Create a thick paste from the spice blend and curry sauce, then use it as a filling with crispy chicken in a Japanese-style sandwich.
• Can be adapted to create a thick chip shop sauce.
• Sprinkle in mayonnaise for a dip.
• Toss with roasted vegetables, or add to ramen broth. 

A Lebanese spice blend, is an aromatic mix used to elevate meats, rice, and vegetables. It also enhances soups, stews, roasted root vegetables, and even dips.

Savoury

• An essential for roasting lamb, seasoning chicken thighs, flavouring ground beef for Sfeehas (meat pies), and creating grilled kafta patties.
• Combine it with ground beef, cinnamon, and onions for authentic Lebanese rice dishes, or add it to Mujadara (lentils and rice).
• Enhance tomato-based Auberginestews, braised green beans, or sprinkle on potatoes and carrots before roasting.
• Use a tiny hint in tabbouleh salad or mix it into yogurt dips. 

Madras spice blend is a versatile, hot, and tangy blend perfect for creating fiery Indian dishes like Chicken, Beef, or Lamb Madras, usually cooked with tomatoes and chili. It is also excellent for vegetarian curries (lentils, aubergine, potatoes), creating spicy marinades for BBQ meats, roasting vegetables, or adding heat to soups and dips

Savoury

• Chicken, Lamb, Beef, or Prawn Madras are the most popular, often featuring a rich, spicy tomato base.
• Use in vegetable curry, with lentils, or in potato-based dishes like Bombay potatoes.
• Mix with yogurt or oil to marinate meats (chicken, lamb) or fish before cooking on a BBQ or grill.
• Adds a warm kick to lentil soup, coconut-based soups, or parsnip soup.
• Stir into mayonnaise for a dip, mix with salad dressings, or add to tuna/chicken salad for a spicy twist. 

Shawarma spice blend is a versatile, warm, and earthy mix used primarily as a marinade for chicken, lamb, or beef, and as a rub for roasted vegetables like cauliflower. 

Savoury

• Chicken Thighs or Breasts: The most popular use; mix with olive oil, yogurt, and lemon juice before grilling or roasting.
• Use as a dry rub on lamb shoulder, leg, or steak before searing or roasting.
• Mix into ground meat (beef, lamb, or turkey) for skewers into a dish like shawarma-spiced meatballs.
• Season grilled white fish or shrimp with the blend for a smoky flavor. 
• Toss cauliflower florets, sweet potatoes, carrots, or chickpeas in oil and shawarma spice before roasting.
• Add to your falafel mix for a deeper, more robust flavour.
• Stir the blend into hummus or Greek yogurt for a fast dip or sauce.
• Sprinkle into rice while cooking to make aromatic side dishes.
• Add to lentil soup or tomato-based stews.

Tikka masala spice blend is highly versatile for creating creamy, tomato-based dishes, 

Savoury

• Combine with yogurt, tomato puree, and cream for Chicken Tikka Masala, Butter Chicken, or Lamb Tikka Masala. 
• Substitute chicken with paneer, tofu, chickpeas, or cauliflower for a rich vegetarian tikka dish. 
• Use the spice blend in a marinade with yogurt and lemon juice to create tender roasted chicken skewers or Tikka Kebabs. 
• Use the sauce as a base for pizza with grilled chicken and onions.
• Use leftovers to make wraps or sandwiches with chutney.
• Sprinkle into lentil soups or vegetable stews for a smoky, aromatic boost. 

Vindaloo spice blend is primarily used to create a fiery, tangy curriy—most traditionally pork, chicken, or lamb—by marinating the meat in vinegar and spices. It is also excellent for beef, prawns, paneer, tofu, or vegetables like potatoes. It pairs well with steamed basmati rice, naan, or poee

Savoury

• Pork shoulder, lamb, or chicken thighs are commonly marinated in a blend of vindaloo paste, garlic, ginger, and vinegar, then slow-cooked. 
• Potatoes are frequently added to the curry, often inspired by the similar pronunciation of "aloo," though the dish name originates from the Portuguese vinha d'alhos (wine and garlic). 
• Prawns, paneer (Indian cheese), or tofu can be used for faster-cooking alternatives, with the intense sauce acting as a bold coating. 
• The spice blend can be mixed with vinegar to create a robust paste for marinating meats before grilling or roasting.