Top of the Shop Spice Set
Our Top of the Shop spice set was a top seller last year. By popular demand the set is back!
Buy 3+ Small Jars and Save
$1.50 off 3 Small Jars
$0.50 off each additional jar
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In Arabic, Harissa means “pound or made into a paste”, and it is perhaps the most important condiment in Tunisian Cooking. When the chile pepper was brought from the New World by European sailors to the Mediterranean, Tunisians improvised this method of creating a long-lasting hot condiment from it to use in their meals.
Sumac is the ground spice of an edible round berry, popular in the Levant and Turkey. The crimson spice brings a pop of colour and a savoury lemony fruity note to many dishes. Levantine Arab cooks even use it in lieu of lemons when the latter is unavailable or out of season.
Our Memphis style BBQ & Roast Rub is terrific with ribs, pulled pork, tacos, chilli, roasted vegetables and much more. The versatile Punjabi Garam Masala with roasted warm spices is quintessential in many Indian recipes. Kowloon Curry brings an Indian-Chinese flavour bouquet with no heat to please everyone. Our favourite blends from around the globe in our new World Traveler Spice Box.
This box includes heat lovers favourite blends. Voyage into the Caribbean islands with Tobago Habanero Curry and then all the way over to the tropical beaches of India with Goan Vindaloo. Head then down to the warm lush rivers of Southern India with Kerala Chaunk.
Bengali Panch Phoron
The cuisine of West Bengal relies heavily on the earthy flavour of Panch Phoron, a mixture of cumin, black mustard, fennel, fenugreek and nigella seed. It is literally the Bengali Five-Spice, but you'll find it in cuisines of neighbouring regions such as Northeastern India, Nepal and Bhutan.
Like Chinese Five Spice, it is hard to pinpoint the exact origin of this blend, but it is believed to have ancient roots related to Eastern or Ayurvedic medicine. The number five has significance in Indian and Eastern culture and mythology. It also is characterized by balance, which is reflected in the character of this blend.
Panch Phoron is almost always used whole, with the seeds roasted in oil to bloom at the beginning of cooking and the other ingredients added afterwards. The hearty mild taste lends itself to bean, fish and vegetable dishes and pairs wonderfully with some of our other blends like Kerala Chaunk (the spicy Southern cousin of Panch Phoron), Punjabi Garam Masala or Moghul Curry. We also make our famous Bengali chicken curry with Panch Phoron.