As the name suggests, this blend originated in Argentina and is used mostly for poultry, but it also works very well on fish and pork. Just mix with a little lemon juice or water and a drop of oil.

From the cooking and kitchens of the deep south of the USA, particularly Louisiana. It was found in the cooking of the Mulattos and escaped slaves.The famous 'blackened' mix of Cajun cuisine. Try with fish, chicken or meat.

A fiery spice mix that is used in the deep south of the USA. Try it with some well pounded onion (paste) and then rub it into foods to be grilled or roasted. The Cajun blend that is used with meats and poultry with minced onion.

An all purpose Cajun mixture used with the addition of crushed onion. This can also be used in the soups (gumbo) of the deep south of the USA. It is a bit strong in taste and should be treated with respect.

Used in stir frys, as a marindae and to flavour sauces.

Genuine Sri Lankan Cinnamon Quills renowned for their superior flavour. There is a lot of misinformation about true Cinnamon and it is often the case that you will find it exchanged.

A spice and nut mix that has been long enjoyed in Egypt and neighbouring areas. It does contain hazelnut. I love it just dipped with crusty bread in olive oil. A traditional dipping and topping mixture used with breads, chicken and fish.

A well loved mixture from the South of France where it finds its way into a myriad of dishes. This spice blend is perhaps the best known of all Provencal blends and can be found in so many of the regions dishes.

The most common kitchen spice blend of the Middle East. Usually used with meat dishes. This spice is found in all the middle eastern countries. It is modestly powerful. Remember that you can always add more, removing it is difficult.

This blend is found in a large number of countries. Use a topping for breads and flat breads can be added to a roast or used as a marinade.

When the Moguls invaded India they brought with them, many Persian foods, this is one of them. This is a general mixture used to perk up lots of dishes or as a rub for meats.I love it mixed with real cream to marinade some good beef and grilled.

This spice blend is used in Morocco to marinade and flavour meat dishes. This blend is the most common blend found in the souks and markets of Morocco. It is also found in the bbq meats on sale in the streets

One of the most popular spice blends we have, this is great on foods before cooking. North African marinade or sauce for chicken, fish or white meats. Add lemon juice and olive oil to taste. Eitrher rub into meat before cooking or pour some at serving

This is called the king (Ras) of spices and contains as many as 19 different spices. It is an absolute essential in Moroccan and Middle Eastern cooking.A marinade for meats, fish and vegetables. Found in CousCous and Tajines.

The French four spice blend used in terrines and other meat dishes such as pate. This is a blond that is indispensable in charcuterie cooking.