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. 

Five Spice enameled can open with raw sp

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.