Spices and Spice Blends

Garam Masala Spice Blend. Aromatic, warm, complex, savory with a touch of sweetness.  From the spice marts of Central India, this is your basic masala which is delicious on all kinds of meat, lamb, fish, shrimp and vegetables. So versatile, it even does wonders with tofu! 3 ounces, refill bag

Blended with Turkish bay leaves, cumin, coriander, black peppercorns, mace, and spices.

Nairobi Steak Spice Blend. Course ground, spicy, well rounded savory with a touch of sweet heat. This robust spice blend is amazing on meats in general. It's sweet and savory components will have your taste bud singing. 2 ounces, refill bag

Blended with organic palm sugar, sea salt, peppercorns, garlic onion and spices

Sizzlin Shawarma Spice is a blend straight out of the Middle East. Absolutely amazing flavor and can be used to flavor lamb, beef or chicken to be served in pita bread, couscous, in a fattoush salad or over a bed of rice. Also wonderful when sprinkled in hummus,

Hand-blended with lemon verbena , sumac, onion, garlic, cumin, mace, cayenne pepper and kosher salt.

To use as a marinade: add 1/2 cup yogurt, 1/4 cup water, 3 tablespoons fresh lemon juice, chopped onion, 3 garlic cloves chopped, 1 1/2 tablespoons olive oil and 1 tablespoons of this spice blend per pound of meat, mix until well blended. Add 3 pounds of boneless lamb shoulder cut in 1 1/2" strips (or your choice of meat) and marinate overnight or at least 12 hours. Pan sear meat on medium high heat for 4 to 6 minutes per side, squeeze juice of 1 lemon directly in the pan and then spoon over cooked meat several times to coat. Add a sprinkle of this spice blend prior to serving.

Avram Israeli Veggie Spice. This blend is savory, nutty, and aromatic. This blend balances savory and earthy perfectly! Inspired by Al (Hebrew name Avram), a man who inspired me to create this spin on a famous Israeli vegetable blend, so we thought it fitting to name it after him! Savory and aromatic, this blend compliments roasted vegetables, raw vegetables or as a topping on salad. Try this blend on anything, you won't be disappointed. This blend is a must try! Refill bag - 2 ounces

Handcrafted in small batches with parsley, pumpkin seeds, and spices.

Quick Recipe - Slice 2 pounds of carrots diagonally about 1 1/2 inches think. In a pot add 2 to 3 cups of water and bring to a boil. Add carrots and bring the water back to a boil until the carrots are somewhat tender. Remove from flame, strain carrots and blot them dry with a towel. In a skillet add 2 tablespoons of butter (or substitute) over high heat. In a bowl toss carrots with 1 tablespoon of olive oil, add 2 tablespoons of this blend and toss to cover. Completely optional, add a pinch of cayenne pepper. Put the carrots in the skillet with the butter over high heat to slightly sear the carrots for about 5 minutes. Remove from flame and serve immediately.