Moroccan Spice Kit

Harissa Mix

• A fiery Tunisian blend that may be sprinkled on food or made into a hot paste.
• Other Common Names: Tabil; Similar to Harissa, but hotter.
• Description & Use: Harissa is a fiery Tunisian paste, made predominantly from red-hot chillies, and used as an accompaniment to a wide variety of foods, in much the same way as the Italians use pestou, the Asians chilli sauce, and the Indians their lime pickles. Make as much harissa paste as you need at a time by simply mixing Herbie’s Spices Harissa mix with an equal amount of water, then just enough oil to create the consistency you desire. Delicious with North African rice and cous cous dishes, on cold meat sandwiches instead of mustard and with hommos on crusty bread. Fiery food lovers adore harissa sprinkled onto meats as a dry marinade before cooking.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Red Chilli Flakes, Garlic, Mild Paprika, Caraway Seed, Coriander Seed, Cumin, Salt, Mint.
• Heat Level: 8 out of 10

Berbere

• Sprinkle this traditional African spice blend onto meats before grilling, or add to soups and stews.
• Description & Use: Berbere spice blend is particularly delicious with mushrooms.
  Use this coarsely ground African spice blend as a coating on meat before cooking or as a base for the following Ethiopian Berbere paste recipe.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Sea Salt, Cumin seed, Coriander seed, Black Peppercorns, Ajowan seed, Fenugreek seed, Allspice, Ginger, Chilli, Nutmeg, Cloves.
• Heat Level: 2 out of 10

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.
  When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation. Herbie did leave out the Spanish Fly and the Hashish! However the Herbie’s Spices Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice blend.
• 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
  

Tagine mix

• A Moroccan Tagine is a type of casserole, and this blend provides a traditional and complete flavour.
• Description & Use: Herbie’s Spices Tagine Spice Blend is a beautifully balanced selection of spices that compliment tagines style of cooking. Tagines can be made in steel casseroles and slow cookers. The spice blend may also be sprinkled over pieces of chicken, pork or red meats, seasoned with a little salt to taste and then grilled, barbecued or pan-fried.
  Nutrition information applies only to spice blend.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Paprika, Coriander seed, Cassia, Allspice, Chilli, Cloves, green Cardamom.
• Heat Level: 1 out of 10

Paprika Spanish Mild

• A dark red paprika with a touch of sharpness. Balances well with other spices in Moroccan recipes.
• Other Common Names: Sweet Paprika, Mild Paprika. Botanical Name: (Capsicum annuum).
• Description & Use: Paprika is the name given to the sweet and only slightly hot members of the capsicum family. While chillies are used mostly for their flavour and heat, Paprika is most appreciated for its vibrant colour and agreeable, full-bodied flavour.
  This Mild Spanish Paprika is dark red in colour and has a slightly sharp (but not hot) edge to it. Mild Paprika is the best type for Moroccan and Middle Eastern cooking.
• Produce of Spain packed in Australia.

Chermoula

• Sprinkle this Moroccan spice blend onto lamb and chicken before cooking.
• Other Common Names: Moroccan Spice.
• Description & Use: Chermoula is a North African spice blend which, when sprinkled onto chicken and lamb before cooking, gives a spicy Moroccan flavour. Suitable for grilled, barbecued and roasted meat.
• Nutrition information is only for spice blend.
• Blended and packed in Australia from imported and local ingredients.
• Contains: Cumin, Paprika, Onion, Turmeric, Cayenne, Garlic, Parsley, Salt, Pepper, Coriander Leaf (Cilantro).
• Heat Level: 3 out of 10

• Lamb Shank Tagine
• Eggplant Salad
• Spice Couscous
• Baked Lamb or Goat
• Tagine of chicken and Olives
• Spiced Orange Slices
• Moroccan Lamb Cutlets