These spices are prominent in all the Yotam Ottolenghi cookbooks. We have chosen those that are often used and those that are more unique.
COLLECTION INCLUDES 8 SPICES:
HARISSA ,CARDAMOM PODS,FENNEL SEEDS,BAHARAT,ZA'ATAR,SUMAC,TURMERIC, NIGELLA
Also used in Yotam Ottolenghi cookbooks: dried limes, cascabel chilis, black garlic, urfa pepper, lime leaf powder, rose harissa, pomegranate molasses,
TINS IN THE PHOTO ARE NOT THE SAME AS ABOVE!
