| Pomegranate Molasses |
Sticky, intensely fruity and slightly tart syrup |
Dressing for grilled meats, dark salad leaves, and ice cream; marinades |
| Preserved Lemons |
Lemons cured in salt and lemon juice |
Adds citrus flavour to rice dishes, salads, and other recipes |
| Rose Harissa |
Harissa with aromatic spices, chilli, rose petals & rose water |
Adds fiery flavour with a touch of sweetness to stews, grills, and other dishes |
| Dried Barberries |
Tart berries that provide bursts of flavour |
Adds tartness and visual appeal to recipes |
| Tahini |
Ground sesame seeds with nutty and savoury flavours |
Mixes well in dressings for salads, rubs for grilled and roasted meats & vegetable dips |
| Za'atar |
Blend of ground sumac, thyme, sesame seeds & salt |
Adds fresh savoury flavour to roast vegetables, meats and poultry |
| Sumac |
Tangy citrus-flavored spice |
Dust over tomatoes for roasted tomatoes or use with chicken, fish, and shellfish |
| Black Garlic |
Fermented white garlic with umami flavor |
Brings rich balsamic and liquorice flavours to recipes without bad breath inducing aromas |
| Urfa Biber |
Mild red chili flake with smoky and chocolatey flavours |
Sundried and tightly wrapped chili with unique and warming flavour |
| Ground Cardamom |
Aromatic spice with warm, zesty, and slightly peppery flavour |
Balances sweet and savoury flavours in winter desserts and popular in Indian and Middle Eastern dishes |
