Fiery & Fruity Spice Blend, 50g/100g

Fiery & Fruity Spice Blend, 50g/100g

A vibrant blend, with richly flavoured anardana (a spice made from sundried pomegranate) and a trio of tasty chillies, to give balanced flavour and fiery heat.  Anardana translates as pomegranate seed - it has a sharp, tangy acidity, but during the slow drying process it also develops a subtle sweetness.  Notes of red berries and molasses can be discerned both in its aroma and taste, giving depth and fruitiness to the dishes it is used in.  The chillies we have selected for this blend all have their own individual fruity notes as well as varying levels of heat:  Ancho chilli is on the milder end of the scale, with a rich, chocolatey flavour and hints of sweetness, reminiscent of raisins; Aji Amarillo has a medium heat level, with flavours that have been described as lemony and berry-like; Habenero, hotter than Aji Amarillo, has subtle tropical fruit flavours and a slight smokiness. 


Other ingredients, including green peppercorns, oregano and thyme, give fresh green aromas, whilst a background layer of spice brings a little sweetness.  But make no mistake – this is a punchy blend with an assertive heat!


As a rub for duck breasts, this spice blend gives a deep, rich and fiery flavour.  Score the skin side of two duck breasts, then rub 15g of spice blend all over them both.  Season with salt, then put aside for thirty minutes.  Pan-fry, ensuring to switch on the extractor fan, open all kitchen windows, or both!  Or try as a spicy marinade for tofu – remove a block of firm tofu from its packaging, discarding the liquid.  Chop into bite-sized pieces and throw in a bowl.  Mix 10g of the fiery & fruity blend with 3 tablespoons of pomegranate molasses, 1 tablespoon of dark soy sauce, and 1 teaspoon of soft brown sugar.  Pour over the tofu, then leave in the fridge for up to an hour before using in a stir fry.


    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.


    Anardana, Ancho chilli, garlic, Aji Amarillo chilli, green pepper, oregano, allspice, Habenero chilli, nutmeg, thyme, black pepper, coriander 


    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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