Dinner For Two Spice Kit

Dukkah

• An Egyptian specialty of roasted nuts and spices for dipping bread in olive oil, then Dukkah.
• Other Common Names: Egyptian Dukka, Duqqa.
• Description & Use: Dukkah is an Egyptian specialty made from various roasted nuts and spices. Dip bread into olive oil and then dip it into the Dukkah for a tasty snack. Dukkah is delicious sprinkled over salads or mixed with mayonnaise for dipping crudites. Dukkah makes a tasty coating when put on chicken before grilling or pan-frying.
• CONTAINS SESAME SEEDS
  MAY CONTAIN PEANUTS AND TREE NUTS
• Blended and packed in Australia from imported and local ingredients.
• Contains: Hazelnut, Sesame seed, Coriander seed, Pistachio nuts, Cumin seeds, Salt, black Pepper.
• Heat Level: 1 out of 10

Star Anise Ground

• The key ingredient in Chinese five spice powder, sprinkle into stir-fry vegetables.
• Other Common Names: Badian, Chinese Anise. Botanical Name: (Illicium verum).
• Description & Use: The dried, star-shaped fruit of this Oriental tree are called Star Anise because of their distinctive star shape. Not to be confused with Anise Seed, Star Anise has a similar anise taste however it is quite pungent, clovey and licorice-like. Star Anise is an essential component of Chinese Five Spice powder, and is used in many Oriental recipes, especially those made with duck. Star Anise also adds flavour to chocolate brownies, and stewed compotes of fruit when placed in whole during cooking.
• Product of China packed in Australia.
  

Ras el Hanout

• An exotic blend of 23 herbs and spices for Moroccan tagines and spiced couscous.
  Other Common Names: Top of the Shop.
• Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant in the Souk has to offer.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Paprika, Cumin, Ginger, Coriander seed, Cassia, Turmeric, Fennel seed, Allspice, Cardamom green, Dill seed, Galangal, Nutmeg, Orris root, Bay Leaves, Caraway seed, Cayenne, Cloves, Mace, black Pepper, brown Cardamom, whole Kashmiri Saffron stigma

Chai Spice

• A traditional blend of exotic spices to flavour tea and coffee.
• Description & Use: For a mildly spiced Chai Tea, add 1/4 of a teaspoon of Chai Spice, per cup to the teapot with black tea leaves. This Chai blend is not made from flavours added to carriers such as maltodextrin, so one needs to allow the natural spices to infuse for 5 minutes (the spice will settle) and then serve. Sugar and milk are optional, depending on your taste preferences.
• For a powerful, head-clearing brew – add 1 teaspoon of Chai Spice for each cup of tea.  Chai Spice can also be used in baking and desserts.
• Blended and packed in Australia from imported ingredients.
• Contains: Black Pepper, Ginger, green Cardamom, Cassia, Long Pepper, Cloves, Amchur (green Mango powder).
• Heat Level: 2 out of 10

Herbs de Provenc

• Herbs de Provence is a classic blend of herbs and lavender flowers traditionally used in French cuisine.
• Description & Use: Add to stews, soups, casseroles, sauces, gravies and roast meats in the same manner as mixed herbs. Particularly effective with chicken and game.
  Herbs de Provence is a classic blend of herbs and lavender flowers traditionally used in French cuisine.
• Blended and packed in Australia from imported ingredients.
• Contains: Thyme, Marjoram, Parsley, Tarragon, Celery Seed, Bay leaves, Lavender flowers

Sumac

• A dark purple, Middle Eastern spice that compliments tomato & avocado.
• Other Common Names: Elm Leaved Sumac, Sicilian Sumac, Sumach, Summak, Sumak. Botanical Name: (Rhus coriaria).
• Description & Use: Do not attempt to identify and gather Sumac yourself, as there are many varieties of the Rhus family that are poisonous, and can create severe allergic reactions in some individuals. Sumac of culinary use comes from a tree that grows in the Middle East. Sumac spice is the flesh and skin of the berry that is harvested when crimson. The hard seed that remains after the flesh is rubbed off, looks like a coriander seed and has little flavour compared to the outer flesh, which gets its acidity from Malic Acid, the same as in green apples. Sumac has a delicious, fruity, lemon-like tanginess. Sprinkle over salads, particularly avocado and tomato, and use to season white meats during cooking. Sumac forms a tasty crust when coated onto lamb joints before cooking.
• Produce of Turkey packed in Australia.
• Allergy Statement: Sumac trees belong to the same family as cashew trees.
• Contains: Sumac, Salt

Shichimi Togarashi

• Based on a traditional Japanese seasoning with a hot chilli bite.
• Other Common Names: Chilli Sprinkle.
• Description & Use: Sprinkle on fish, seafood and both white and red meats before cooking, or use as a tasty seasoning at the table instead of salt and pepper.
• CONTAINS SESAME SEEDS
• Warning: Shichimi Togarashi contains poppy seeds. Some countries regard the importation of poppy seeds (even non-viable ones) as drug trafficking, so always check the destination regulations if you are taking them out of Australia.
• Contains: sea salt, chilli, white poppy seeds, unhulled golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper, lemon myrtle.
• Heat Level: 7 out of 10

• A picnic for two: Quail’s Eggs with Dukkah, Pissaladiere, Fattoush, Spiced Brownies.
• A prepare-together dinner for two: Sesame Tuna Sachimi, Moroccan Chicken Bastilla, Chai Panna Cotta with Tea Granita.
• A prepare-ahead dinner for two: Kale Crisps, Provencale Chicken, Chocolate Ice Cream with Spiced Wafer, Dukkah Date Sandwich with Cheese.