Exotic Flavors

Give the gift of culture,

inspire memories, and create a Global Tasting Experience for your dinner guests.

 100% Natural

Non-GMO, No SALT, No Sugar

Gluten Free, Vegan

Hand roasted and ground in
small batches for explosive flavor!

Restaurant Recipes

Every chef craves inspiration. Capture the essence of international cuisine, induce the exotic, and build your masterpiece. 

Moroccan Harissa

Harissa spice blend has an unforgettably intense, slow burn that will spice up any dish with a flavor that is more than merely chile-hot, possessing a complex flavor that many hot spice blends cannot claim. If you are looking for a spice blend that multi-tasks while tasting stand-alone delicious, then look no further. 

 

Background: an essential accompaniment in nearly every meal at the Moroccan table, Harissa is a common ingredient to the cuisine of Algeria, Tunisia and Libya, and is almost as ubiquitous as olives. Tunisian’s associate its heat with passion. An old tale says that a man can judge his wife's love by the amount of spice in his food! Accordingly, the beauty of harissa is its versatility. 

 

Regional Cuisine: Laden with a prominent, pungent chile taste, harissa is an excellent accompaniment to couscous and tagines. It pairs well with all meats - chicken, beef and lamb - for grilling or roasting. Use harissa as a garnish, marinade or dip; serve it as an appetizer with veggies for dipping or bread for mopping. It elevates anything it garnishes and is guaranteed to fire up your taste buds. 

Moroccan Harissa

Harissa spice blend has an unforgettably intense, slow burn that will spice up any dish with a flavor that is more than merely chile-hot, possessing a complex flavor that many hot spice blends cannot claim. If you are looking for a spice blend that multi-tasks while tasting stand-alone delicious, then look no further. 

 

Background: an essential accompaniment in nearly every meal at the Moroccan table, Harissa is a common ingredient to the cuisine of Algeria, Tunisia and Libya, and is almost as ubiquitous as olives. Tunisian’s associate its heat with passion. An old tale says that a man can judge his wife's love by the amount of spice in his food! Accordingly, the beauty of harissa is its versatility. 

 

Regional Cuisine: Laden with a prominent, pungent chile taste, harissa is an excellent accompaniment to couscous and tagines. It pairs well with all meats - chicken, beef and lamb - for grilling or roasting. Use harissa as a garnish, marinade or dip; serve it as an appetizer with veggies for dipping or bread for mopping. It elevates anything it garnishes and is guaranteed to fire up your taste buds. 

 
 

Moroccan Harissa

Harissa spice blend has an unforgettably intense, slow burn that will spice up any dish with a flavor that is more than merely chile-hot, possessing a complex flavor that many hot spice blends cannot claim. If you are looking for a spice blend that multi-tasks while tasting stand-alone delicious, then look no further. 

 

Background: an essential accompaniment in nearly every meal at the Moroccan table, Harissa is a common ingredient to the cuisine of Algeria, Tunisia and Libya, and is almost as ubiquitous as olives. Tunisian’s associate its heat with passion. An old tale says that a man can judge his wife's love by the amount of spice in his food! Accordingly, the beauty of harissa is its versatility. 

 

Regional Cuisine: Laden with a prominent, pungent chile taste, harissa is an excellent accompaniment to couscous and tagines. It pairs well with all meats - chicken, beef and lamb - for grilling or roasting. Use harissa as a garnish, marinade or dip; serve it as an appetizer with veggies for dipping or bread for mopping. It elevates anything it garnishes and is guaranteed to fire up your taste buds. 

Chinese Five Spice

Chinese Five Spice is well rounded with sweet, pungent, and salty flavors. This is an extremely versatile mixture best suited to rice, vegetables, and virtually any type of stir fry.

Background: While it's commonly believed that Chinese five-spice gets its name because it contains 5 spices, the number actually refers to the 5 elements: wood, fire, earth, metal, and water. In traditional Chinese medicine, these elements manifest themselves in various parts of the human anatomy, and imbalances in these elements are said to be the cause of disease. It is popular in Chinese cuisine, but is also used in other Asian cookery, and is probably most recognizable in the west as the main seasoning in Char Siu (Chinese barbecued pork).

 

Regional Cuisine: Highly aromatic Chinese five-spice powder enhances stir-fried vegetables, chicken, and especially fatty meats like pork and duck. A pinch can add new excitement to muffins, nut bread, or even waffle batter. Five-spice powder isn't hot, but quite concentrated, and should be used in small quantities.

 

Indian Garam Masala

Garam Masala is the most fragrant & wonderfully aromatic blend of spices used throughout India, garam means "hot" or "heating" and masala means "spice blend". The "hot" does not necessarily refer to the kind of heat we find in hot chilies, but to the fact that the spices are first toasted, then ground. 

 

Background: We've heard the delicate marriage of spices in Garam Masala increases body temperature, where one feels a pleasant, warm glow after eating a masala-flavored dish. Masalas most often include black pepper and cinnamon or cassia which carry some heat. Many of the traditional spices used in Garam Masala are most familiar in the West as sweet aromatic spices used in desserts or baking: cloves, cinnamon, nutmeg, and mace, for example. 

 

Regional Cuisine: The diverse regions of India use different combinations and the blends of Garam Masala and will also differ from household to household where proportions may vary according to the dish being prepared. This special blend of spices is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, Garam Masala must be added in small quantities, or else it will overpower the dish. 

 

Persian Advieh

Advieh is as essential to the Persian kitchen as Garam Masala is to Indian cuisine and Ras el Hanout is to Moroccan. If you ask anyone who has never eaten Persian food before they always imagine that it’s heavily spiced, a lot like Indian food! And then they’re always surprised to learn it isn’t! Persian cooking is made with a delicate balance of sweet and sour, and the flavors are subtle and memorable.

Quite unlike most other Middle Eastern food, Persian cuisine has a flavor all of its own. The ingredients of Persian food are largely the same ingredients that food all over the world is made from,  and yet when Persian spice  is added to a recipe,  it literally transforms it.

Persian cooking uses fruits, herbs, flowers and ground roots to create a delicate aroma and a rich flavor. Each spice has a purpose and is helpful in maintaining a healthy mind, body and soul.

  
Although similar to Garam Masala, the emphasis in Advieh is less on hot, and more on flavor. Sprinkle Advieh on grilled and braised meats, add a pinch to sautéed vegetables and salad dressings, or stir it into basmati rice for a Persian rice pudding.

Egyptian Berbere

Berberé is an Ethiopian spice blend possessing a coarse, earthy texture and a zesty, hot flavor. When it comes to complex, spicy flavors, nothing surpasses Ethiopian cuisine. With it’s earthy aromas of fenugreek, cardamom, cloves and cumin Berberé embodies some of our favorite flavor combinations. 


Background: We truly enjoy the Ethiopian collective dining experience … everyone sits around low tables and eats from the same plate. Usually prepared from a cupboard-full of herbs and spices, Berberé is pan-roasted and fresh-ground. The combination of fenugreek and red pepper is essential to Berberé; while one or two of the other ingredients may be left out, the fenugreek and red pepper are must-haves. 

Regional Cuisine: Pheasant would be an ideal partner, to make a version of doro wat, a chicken stew considered the national dish of Ethiopia; remember African chickens tend to be old and tough — closer to pheasant than American chicken. Or, you could use venison to make a dish of segi wat, which is typically prepared with lamb. Berberé adds wonderful spiciness when used as a rub on red or white meats for roasting, grilling, barbecuing or pan-frying. Add water or oil to form a paste to flavor stir-fries, soups and casseroles or use it as a base for curry. 

 
 

Japanese Togarashi

Togarashi, referring to the Japanese word for “chiles,” is a group of table additions, always including chiles, that bring out the clean and simple flavors of Japanese food. It is one of the most popular seasonings in Japan. 

Red chilies were introduced into Japan in the 16th century, originally as a medicine, and this seasoning blend likely followed soon afterward. Yagenbori Nakajima Shoten, an apothecary established in 1625 in old Edo (now Tokyo), claims to have introduced the Togarashi blend. The shop, now one of Japan’s most revered spice stores, still exists in the Asakusa district.

Chile peppers contain capsaicin, a chemical that induces warmth, so you can stick it in your shoe or mitten to keep toes and fingers warm. It is apparently also useful for keeping rice from becoming bug-infested. Capsaicin has also been tested on rats for things like pain relief, cancer cell reduction, diabetes prevention, and weight loss.  

Togarashi is used to add both heat and flavor to dishes such as soba noodles, udon, beef tataki, jasmine rice. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Our personal favorite is mixing togarashi with sesame oil and tamari as a marinade for salmon, and especially beef tenderloin. 

 

Egyptian Dukkah

Dukkah is an specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. With it's pleasant crunch and scrumptious smoky taste, it transforms any simple dish into something original and extremely flavorful. 

 

Background: The word “dukkah” is derived from the Arabic verb "to pound" since the mixture is neither powdered nor paste-like. It has been told that weary desert travelers would gather by a small fire and roast this nutritious nut-spice combination. It’s full of protein, calcium, minerals and fiber, and quickly replenished their energy. 

 

Regional Cuisine: Today this warm, aromatic mixture is typically used as an interactive appetizer, becoming addictive when served as a dip with bread and olive oil. Dukkah makes a crunchy coating for chicken or fish when put on before pan-fying. It is also good sprinkled over fresh salads, roasted vegetables, pasta, feta cheese, and even peaches. This spice blend is delightfully fragrant, unique and heavenly aromatic.

Our Goal:  To cultivate lasting memories around Exquisite Food and Exceptional Hospitality. 

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Call Today! 406-541-0752

Email: silkroadcatering@gmail.com

Address for appointments only:

700 SW Higgins Ave, Suite 100A

Missoula, MT  59803 

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berbere-roast-potatoes-001
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pita bread
diner roll
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baguette pane
glazed french beans
butternut squash Jan 6, 2017, 6-58 PM
dijon Mashed Potato.gif
Tarragon-Glazed-Carrot May 5, 2013, 8-19 AM.jpg
berbere-roast-potatoes-001
med Rice
penne pesto
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Asparagus on the grill
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Berbere Pork Tenderloin Nov 6, 2012 5-015
New Enameled Cans
Outside New Location1
Chicken Cafrael Garam Masala SOMC Apr 10, 2013, 3-16 AM
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Carrot Cake Bites HRA Dec 12, 2013 7-099.JPG
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