Piquant & Herby Spice Blend, 50g/100g
A zesty and herbal blend with a fresh, sweet aroma and intense flavour. Packed full of fragrant herbs, hints of spice, and a bright, fruity acidity, this blend works just as well with raw dishes as it does in cooked recipes.
Allspice, cinnamon and bay combined with earthy smoked paprika provide a warm base that carries the dominant brighter flavours of the blend.
Sumac, the sharp, small berries of the sumac plant, are dried and coarsely ground into an attractive reddish powder with a citrusy flavour, and is used as a seasoning or as an element of spice blends. Here we use its tangy taste alongside the deeper fruity flavour of Urfa chilli flakes to give a lift to the grassy combination of dill, parsley, mint and oregano.
Urfa chillies, also known as Urfa biber (biber meaning pepper) are grown in southern Turkey, where they are left to ripen to a maroon hue before being picked then dried for a minimum of a week. During this period, the chillies are exposed to the sun which darkens their colour and intensifies their flavour. At night they are covered, which prevents them from drying out fully and gives a soft, oily texture. It has a slight heat that here adds to the piquancy of the blend, and its sweet raisin-like taste gives a delicious depth.
Use this blend to season a salad of fresh basil, mozzarella and tomato, sprinkle over grilled fish, or try mixed with feta, cooked spinach and chopped spring onions to make a filling for crispy filo parcels.
WHY DON'T WE ADD SUGAR OR SALT TO OUR BLENDS?
The spices we skilfully combine give such a flavour boost on their own, so we don't add salt or sugar to our blends. Some spices have an inherent sweetness - combining these makes delicious, sweet-tasting blends. The one exception to our rule on sugar is our Sugar Spice finishing blend, in which we use small pieces of crystallised ginger for its delicious chewy texture and spicy-sweet flavour. Other spices we utilise for their deeply savoury qualities. Salt is sometimes used whilst processing sumac berries and in curing chillies such as Urfa and Aleppo, and as such, may be present in small quantities in some of our blends. We use red miso powder, which is made with salt, as an ingredient in our Savoury and Rich spice blend.
You may like to add a sprinkle of salt to your food when cooking with our spice blends - we leave the choice up to you!
A NOTE ON STORAGE
Spices are best stored in airtight packaging, away from sunlight and heat. To keep our spice blends as fresh as possible, we pack them into resealable, opaque pouches. Seal after each use and store away from sunny windowsills and sources of heat, such stovetops. If you forget to seal the pouch, the spice blend may begin to lose aroma. Please note that even if you keep our spice blends sealed securely, you may notice some clumping - this is because we do not use the anti-caking additives. Don't worry if this happens - simply give the blend a stir or use your fingertips to break down any small clumps.
Urfa chilli, smoked paprika, sumac, garlic, mint, oregano, coriander, dill, parsley, bay, allspice, cinnamon
For allergens, see items listed in bold in ingredients list.
A LITTLE ABOUT US
At spicy chameleon, we believe spices should be celebrated. Our versatile spice blends will bring creativity to your kitchen – use them alone or try in combination with our finishing blends to introduce even more layers of flavour to your cooking!
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