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Earthy & Warm Spice Blend, 50g

Earthy & Warm Spice Blend, 50g

A savoury, subtly earthy and warming blend that combines juniper with aromatic herbs and spices.  Surprisingly flexible, it’s as much at home in chutneys, ketchups, and aromatic brines for pickles as it is in stews and casseroles.  It’ll give an interesting, delicately spiced edge to home-cured salmon and adds fruit sauces to serve with game.


Although juniper berries aren’t actually berries in the botanical definition of the word, they bear enough similarity to be referred to as such.  Once mature, the small purple fruits of the common juniper have a sharp, citrussy quality alongside green, slightly piney notes.  We’ve complimented juniper’s distinctive flavour profile with rosemary – its savoury, herbal taste also has hints of pine.  If not used carefully, rosemary can dominate, so here we add it with a light touch and balance it with ground coriander seed, which has a complex combination of softly earthy, nutty aromas together with zesty and sweet floral flavours.  Small amounts of carraway contribute to the herbaceous elements of the blend and add savoury depth, whilst warming hints of nutmeg, allspice and cinnamon round out all of the flavours, giving it a wonderful versatility.  It makes a great match with meat based-stews and casseroles, but we also love it with sautéed, roughly chopped portobello mushrooms – turn the heat up to high for the last couple of minutes of cooking and deglaze the pan with a splash of wine vinegar, then remove from the heat and let the mushrooms sit for a moment before spooning them over wedges of crusty toast.


    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!


    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.


    Smoked garlic granules, juniper berries, rosemary, ajwain, allspice, bay, black cumin, carraway, celery, cinnamon, coriander, dill seeds, cumin, nutmeg, black pepper, asofetida, fenugreek


    For allergens, see items listed in bold in ingredients list.


    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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