|
Culinary Herbal Blends
PureRealms through its "Spice of Life" product line offers a wide variety of international culinary blends
Click here to Contact us for pricing.
Culinary blends currently offered include:
Tunisian Berbere
Tunisian Berbere is a complex fiery African spice blend. The explosive flavor is traditionally used as in stews and stir-fries.
Spices include: Cumin seeds, Cloves, Cardamom, Black pepper, Allspice, Fenugreek seeds, Coriander seeds, Chili pepper and Ginger, Turmeric, Paprika, Cinnamon and Ajowan. |
|
Palestinian Za'atar
Za'atar is a nutty, herbal blend used to flavor meats and vegetables or mixed with olive oil as a spread on pita bread. It is delicious with soft cheeses.
Spices include: Roasted sesame seeds, Thyme, Marjoram, Basil, Summer Savory and Sumac.
|
|
Arabian Baharat
Arabian Baharat is a North African spice blend. It is used to season lamb, fish, chicken, beef, and soups. It's a great addition to lentil dishes, pilafs, kibbeh, as a BBQ rub and with tomato-based sauces.
Spices include: Pepper, Coriander seeds, Paprika, Cumin seeds, Cloves, Ginger, Cinnamon, Cardamom, Paprika, Chili pepper and Persian limes
|
|
Persian Advieh-E Khoresh
Persian Advieh-e Khoresh is used in stews, with chickpea or bean dishes and as a rub for grilled meat.
Spices include: Coriander seeds, Cardamom, Black pepper, Cinnamon, Cumin seeds, Nutmeg and Persian lime. |
|
Tunisian Qalat Daqqa
Tunisian Qalat Daqqa is a five-spice blend primarily used with lamb and vegetable dishes. Try it with pumpkin and winter squashes, chickpeas and legumes.
Spices include: Black pepper, Cloves, Grains of Paradise, Nutmeg and Cinnamon.
|
|
Moroccan La Kama
Moroccan La Kama is a mellow, sweet and peppery blend used to flavor soups, stews, chicken and in tagines.It is used with hari ra soup, eaten to break the Ramadan fast.
Spices include: Black pepper, Ginger, Turmeric, Nutmeg and Cumin seeds.
|
|
Yemini Harwaij
Yemeni Harwaij is a rounded rustic earthly blend with tart, peppery notes used to flavor soups, vegetables and as a meat rub.
Spices include: Black pepper, Caraway seeds, Cardamom, Turmeric and Saffron.
|
|
Tunisian Tabil
In Tunisian, the word 'Tabil' (pronounced 'table') once referred to ground coriander - this blend's main ingredient, Tabil, is used together with harissa to season stews with meat, chicken, fish, or preserved lamb. On its own, it seasons cooked vegetable salads and stuffings for vegetables.
Spices include: Coriander seeds, Caraway seeds, Garlic powder, Chili pepper and Ra's El Hanout.
|
|
Russian Khmeli-Suneli
Georgian Khmeli-Suneli from the Black Sea is used to flavor the traditional dishes Satsivi and Karcho.
Spices include: Parsley, Coriander,seeds, Oregano, Tarragon, Fenugreek leaves and seeds, Marigold flowers, Marjoram, Dill, Summer Savory, Mint and Bay leaves.
|
|
Russian Kviteli-Ovali
Georgian Kviteli-Qvavili is a Russian blend used to flavor the traditional dish Karcho.
Spices include: Cumin seeds, Cassia, Fennel seeds, Thyme, Black Pepper and Nutmeg.
|
|
Bengali Panch Phoran
Bengali Panch Phoran is used to flavor legumes and vegetables.
Spices include: Fennel seeds, Mustard seeds, Nigella seeds, Cumin seeds and Fenugreek seeds.
|
|
Moroccan Ra's El Hanout
Moroccan Ra's El Hanout means the "best spices in the shop". Our blend of over 20 herbs and spices is particularly excellent with chicken dishes.
Spices include: To be announced later.
|
|
Egyptian Kabsa
Egyptian Kabsa is a fiery spice blend tempered with citrus notes.
Spices include: Cayenne pepper, Cinnamon, Cumin seeds, Black pepper, Cardamom, Persian limes, Cloves and Coriander seeds.
|
|
|
|
More Links:
Contact us for help and product info
View our Newsletter
Site Map
|