This bright, intensely spicy chili paste is the national condiment of Israel. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would...
This nutty, earthy blend of dried herbs and spices is a versatile seasoning for hummus, labneh, cheeses, meats, and fish. The recipes are from Science...
Use in meat kofte, pilafs, or with roast vegetables, espcially eggplant. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly...
A versatile, savory blend usually added to soups and stews just before serving. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the...
This Iraqi version of the regional blend is sweet and fragrant, and can be used as an all-purpose rub, marinade, or seasoning. The recipes are from Science of Spice by...
A heady blend of Persian spices to sprinkle over savory rice, rub over meats, or add to stews. It is good on Persian rice pudding too. The recipes are from...
This bright, intensely spicy chili paste is the national condiment of Israel. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the book....
