Moroccan Tagine

Ingredients: Coriander, cinnamon, paprika, turmeric, cumin, ginger, black pepper, chilli, white pepper, salt, cardamon, nutmeg, allspice, cloves, aniseed. Famously used: In most Moroccan tajine (stews). In meat chicken fish vegetables.
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Foul Spice

Foul Spice Contains: Garlic, onion, cumin, sweet paprika, tomato, salt, black pepper, coriander, chilli and citric acid
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Baharat

Baharat Contains: Allspice, black pepper, salt, cinnamon, cumin, cloves, garlic powder, nutmeg, coriander, cardamon, ginger and chilli
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Za’atar

A mixture which is constituted mainly of Thyme, Sesame Seeds and Somaq. Commonly eaten with pitta, which is dipped in olive oil and then zahter. This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar. Zahter is used as a seasoning for meats...
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Peri-Peri Spice

Peri-Peri Spice is a seasoning blend with chillies, garlic and citrus peel. Mix it with a little lemon juice and olive oil for a marinade for chicken, prawns, steak or pork. Also delicious sprinkled over pizzas or salmon before cooking.  
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Za’atar

A mixture which is constituted mainly of Thyme, Sesame Seeds and Somaq. Commonly eaten with pitta, which is dipped in olive oil and then zahter. This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar. Zahter is used as a seasoning for meats...
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