Welcome additions to our range of seasoned salts just keep on coming, and we have another gem to offer you here.. unrefined salt is blended with Sicilian orange, plus a smidgeon of organic turmeric and paprika to give it a vibrant sunrise orange colour which will light up your cooking and baking. Obvious uses are in Duck a l’Orange and Crepes Suzettes (with discretion, as you don’t want to take away from the sweetness), and this one is great in salad dressings. Try it sprinkled on a fruit salad, and also over roast vegetables. It is very handy for cuisines such as Caribbean and North African where oranges are used a lot (the same is true of course of Sicilian cuisine), and the balance of flavour between sweet, tart orange and salt is just right. A nice trick is to put some of this on the rim of your negroni glass, in the same way as a Margarita works. All in all, another jewel in our salt collection!
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Matcha Latte
New to our range is this blend for making a deliciously different variation on a classic chai, using Japanese Matcha. The health benefits of Matcha are well-known, as is the energy boost it gives, and our Matcha Latte blend is a great way to take advantage. We blend Matcha with ginger, vanilla and cinnamon, then include coconut sugar for sweetness to make a comforting and aromatic brew. Unlike our other Latte blends, Turmeric and Beetroot, Matcha does contain caffeine, so this one is perfect for those who still enjoy that particular pick-me-up! Matcha Latte can be enjoyed hot or cold, and made with whichever milk you prefer. The blend is suitable for Vegans.
Spice Mountain ‘Elements’ Box
Every blend, every seasoning that we produce at Spice Mountain has basic elements which are the foundation of the perfect mix. The Spice Mountain 'Elements' gift box brings these stepping stones together in one handy package.
We designed this attractive and practical gift box to be both the perfect present for any cook and a great way to show off the building blocks of the spice universe. The Elements box contains eight of the most popular and commonly used spices, and is a fantastic way to begin making your own unique blends – the box includes information on how to make four versatile and popular blends, and also some recipes you can create with your blends. Even if you're a 'novice' in the kitchen, you'll soon be cooking your way around the world!
The Elements box features these eight spices – CORIANDER SEEDS * CUMIN SEEDS * FENUGREEK SEEDS * CARDAMOM PODS * PAPRIKA * TURMERIC * CHILLI POWDER * BLACK PEPPER – each packaged in an eye-catching windowed tin box, meaning they can be topped up with fresh spices when needed and making them an attractive addition to any kitchen.
The primary colours of spice are all here, giving the perfect palette to paint your own palate – and the best way to start bringing the world to dinner!
Burmese Curry
This authentic blend from Burma is a beautiful mixture of Indian and Southeast Asian flavours. The umami of shrimp powder combines beautifully with the carefully selected spices we choose. Chilli and pepper (black and white) bring heat; lemongrass, kaffir lime and mango bring citrus fruit notes, and this is all balanced with the earthy depth of turmeric.
Burmese curry works well with meat, chicken, fish and vegetables. When cooked slowly with coconut milk the dish will have a lovely deep yellow colour, and an equally deep creaminess – this method is extremely good with chicken. It is also very tasty in a stir-fry curry, with prawns or crunchy vegetables (or both).
One of our favourite curries, and deliciously different!
(As this blend contains shrimp powder, it is not suitable for those with a shellfish allergy.)
Ghormeh Sabzi
From Iran, this vibrant and incredibly aromatic herb mix is the basis of the country’s national dish, known by the same name. Gormeh Sabzi translates as ‘green stew’, the green of course being the herbs used. It is a very old recipe, having been enjoyed for over 500 years, and its ingredients typify the flavours of Persia.
Our Gormeh Sabzi blends fenugreek leaf (the dominant flavour), chives, coriander leaf and parsley, and the mixture needs to be used generously to give the correct texture and flavour to the dish. Traditionally the dish is cooked with beef and beans, and also essential in the recipe are whole Iranian black lime and turmeric.The finished stew will have a lovely balance of earthy, grassy herbs and a citrus tang from the black lime, with the onion notes of the chives and the slight smokiness of the fenugreek joining the party too.
Away from this traditional recipe Gormeh Sabzi works especially well with anything involving pulses – try adding some to your homemade lentil soup. It is also delicious when used with vegetables, where we would suggest aubergine or okra as the best options.
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