There’s an infinite number of spice blends across the Middle East, depending on what’s championed by each region. Each spice shop has its own unique spice mix and customers will visit the shop for the particular concoction. So, in the spirit of spice blends, we have developed our own unique range, as always, with the Ottolenghi twist.
Baharat: No single flavour dominates here - it’s an aromatic, warm spice made up of black peppercorns, coriander seeds, cinnamon, cloves, allspice, cumin, cardamom and nutmeg. Adding a sweet depth and flavour to a huge range of dishes, this is a pantry must-have.
Ras el Hanout: This usually includes sweet spices such as cinnamon, nutmeg and allspice but we've added some celery salt and white pepper for extra savouriness. Use for meats or vegetables for a North African flavour flare.
Hawaij: A Yemenite spice mix used for soups and stews. It's an intense mix that will warm you up in winter or spice up your bbq in summer. Just make sure to avoid putting it in your coffee - Coffee Hawaij is a completely different thing.
Berbere: If you haven't tried a Berbere spice mix, prepare to be blown away. This is the predominant spice in Ethiopia and Eritrea and the secret is Fenugreek