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Nigella seeds, aka Baraka seeds, are matte black seeds from the kalonji herb. They have a chewy texture and oregano-black pepper notes. To bring out the full flavours of nigella seeds, dry-fry them, or grind them in a pestle and mortar. Try sprinkling some nigella seeds over Moroccan bread and Indian naan, or incorporate them into tagines, pickles and curries – particularly slow braised dishes such as kormas.
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|Content||Nigella seeds, aka Baraka seeds, are matte black seeds from the kalonji herb. They have a chewy texture and oregano-black pepper notes. To bring out the full flavours of nigella seeds, dry-fry them, or grind them in a pestle and mortar. Try sprinkling some nigella seeds over Moroccan bread and Indian naan, or incorporate them into tagines, pickles and curries – particularly slow braised dishes such as kormas.||Mymouné zaatar is made to a recipe typical to the mountainous region of Lebanon where the company is based. Try zaatar the traditional way by mixing with olive oil to form a runny paste - then brush onto flatbread, heat and roll it up to eat. Flatbreads of this type are called manoushi, and are a popular snack and breakfast food in Lebanon and Syria. Also try using zaatar in marinades and dry rubs for lamb, chicken and fish.
Mymouné zaatar is an all-natural blend of wild dried thyme, mildly roasted sesame seeds, sumac and salt. Zaatar is a quintessential Middle Eastern spice blend, and apart from thyme the exact ingredients of zaatar can vary almost from household to household.
Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East.
See full range of Mymouné products hereIngredients: thyme, sesame seeds, sumac, salt. Contains allergens: sesame.
|Orange blossom water is a clear liquid with intense, floral-orange aromas. This orange blossom water is made by boiling orange blossom flowers in water, and then capturing and condensing the steam. The orange blossom water is great in syrups, used in basboosa, sponges and baklavas. It can be used to flavour delicate patisseries such as orange blossom and strawberry marshmallow. Start by adding a small amount of the orange blossom water – it is easier to add than take away, and the perfumed aromas are intense. Brand may vary depending on availability. Ingredients: Distilled orange blossom, water||Aleppo pepper, or pul biber, is a coarsely ground Turkish and Syrian paprika. It’s popular as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after Aleppo, the largest city in Syria, and notably the end of the Silk Road spice route. The dried chilli peppers are intensely coloured, fruity, aromatic, but not particularly hot. Mix aleppo pepper flakes with finely diced preserved lemons and olive oil to make a paste. This is a great coating for chicken or white fish before roasting or grilling. This 1kg bag is ideal for catering purposes. A smaller 100g pot of Aleppo pepper is also available. Ingredients: Aleppo pepper, sunflower oil, salt.||Falafel spice mix is a beautiful and complex spice blend of ten spices to season homemade falafels. Also blend the falafel spice with oil and garlic as a meat rub or marinade, or sprinkle over popcorn just before serving. The Arabic word for spices is baharat, so the falafel spice mix is also an example of baharat. Ingredients: coriander, cumin, cloves, caraway, fennel, turmeric, nutmeg, cardamom, chilli pepper, garlic||Urfa chilli flakes, or isot biber in Turkish, is a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çiğ köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat. To use, sprinkle over salads and meat.|
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