A perfect hit of flavour from salads to grilled fish.
It is herbaceous and sour and earthy and nutty. Ours has: THYME, SUMAC, SESAME SEEDS. We suggest adding salt if you are using it on flatbread, or to sprinkle on vegetables.
SUGGESTED USES: Za'atar is used as a condiment to sprinkle on grilled pita with olive oil or on salads. You can also use it in soups and it works well on grilled fish.
This is a signature Spice Trader blend. It stays true to traditional Mexican flavours, including OREGANO, GARLIC, PAPRIKA and CHIPOTLE. This blend is full of flavour with a little smoky heat.
SUGGESTED USES: This blend works as a bbq rub ( add salt), or as a flavouring for tacos, salad dressings, ground beef, chili con carne, soup or stews.
The Spice Trader's own BBQ RUB is tangy, spicy and full of flavour.
SUGGESTED USES: This rub can be put on any meat before grilling, or mixed with ground beef to make delicious hamburgers! The rub can also be mixed with a little tomato ketchup & pineapple juice, and used as a great baste/marinade. It goes very well with salmon, shrimp and tofu. If you are using the rub traditionally, then add a pinch of kosher salt.
This is one of our newer blends; we like to have blends that use other flavours besides paprika as a base. This is an herb-based blend, but with a little twist owed to the nutmeg and cinnamon.
SUGGESTED USES: It is perfect for Greek souvlaki and as a seasoning for Greek salad. It works equally well with chicken and with lamb on the bbq. Try mixing with yogurt for a great dip.
The Spice Trader's madras curry powder is lovely and mild, with no heat. Perfect for those who are just venturing into cooking Indian food.
SUGGESTED USES: Delicious mixed with mayonnaise as a dip for raw veggies. Try dipping fresh lime wedges into the curry powder and rubbing them onto barbecued corn on the cob - it's healthier (and more delicious) than butter!
Herbes de Provence
Dried herbs are normally used in fall, or winter cooking. However, this blend is fabulous in potted fish, salad dressings, or stock for cold soups.
This is a traditional mixture of dried herbs from the Provence region. Each herb adds its own unique characteristic to the blend. The LAVENDER is sweet and floral, the TARRAGON has an ANISE taste, the CELERY SEED is light and fresh, the BAY LEAF brings the bass note. The MARJORAM, PARSLEY and THYME help blend and mellow the flavours.
SUGGESTED USES: It can be used with poultry, in casseroles and salad dressings, or sprinkled on grilled vegetables.