There are few things more healthy and invigorating in the morning than a cup of Turmeric Latte, or Golden Milk. This new Spice Mountain blend makes it easy to make your own, combining turmeric with Ceylon cinnamon, ginger, vanilla powder, cardamom and black pepper. It’s not only the turmeric that’s healthy here, with the other spices all having their own health benefits too. To make your Turmeric Latte, simply stir 1/2tsp (use a small whisk if you have one) of the blend into your milk of choice – almond, coconut, soy and of course dairy all work beautifully as a great way to start the day! And likewise, the milk can be sweetened with your choice of sweetener; whether it be honey, coconut sugar or even date syrup, they’d all work well. You can also use the blend for smoothies, energy balls, and to make an energy-giving turmeric tonic; simply blend apple, carrot, lemon, mint leaves and Turmeric Latte spice for a real boost to the system.
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Mulled Spice Sachets
You may be familiar with our Mulled Wine spice and also our Mulled Wine Spice Bombs, but besides these we also offer this selection of sachets to liven up those boozy Winter Warmers. We have three varieties available to suit your drink of choice;
SPICED CIDER – with Cinnamon, Cloves and Allspice.
WHISKY TODDY – with Ginger and Nutmeg.
MULLED WINE – with Nutmeg, Cinnamon and Cloves.
All three are produced using Fairtrade sugar and spices, and are easy to use – simply drop the bag into the required booze while warming it (recipes are provided on the packaging of the sachets), and bingo! All three can of course be used for non-alcoholic drinks too which means the kids can get involved too. All in all, these are great to have around at Christmas for those occasions when unexpected guests pop round, or just when you feel like a little livener during the proceedings!
Please note in the comments box which mulled wine sachet you would like to receive.
Coconut and Beetroot Curry
This new curry blend is a Spice Mountain original, combining the sweet and colourful beetroot with coconut milk and carefully selected spices to create a wonderfully full-flavoured, mild curry. We use aromatic spices such as curry leaves, star anise and cinnamon, together with tart amchur (green mango) for balance. The coconut powder gives the curry a touch of creaminess. This blend works very well in veggie curries, especially ones where potatoes are a major player, and it is lovely with chickpeas. Beef is the best meat to use, preferably in a slow-cooked curry, and the blend can also be used as an alternative to tandoori blend when marinading chicken which will be grilled or roasted – use coconut milk instead of yoghurt for the ‘liquid’ element of the marinade. Fish and prawns can also be prepared in this way. Finally, try using this lovely blend to season minced meat kebabs or kofte for something a little different to throw on the barbie.
Zanzibar Curry blend
Another curry blend which shows how the Indian diaspora made themselves at home allover the world, in this case East Africa. Many of the emigres to this part of the world came from the state of Gujarat, where the vast majority of people are vegetarian, and this blend reflects that as it makes an amazing veggie curry! It is medium hot, featuring mustard and cinnamon to lend a sweet fragrance and an earthy kick. For a veggie curry we would suggest one combining potato (or sweet potato), carrot and cauliflower, as the veg holds together and really takes on the flavour of the curry. If you need your meat, however, Zanzibar blend works really well with chicken (especially when used as a spice rub rather than a curry powder). Zanzibar curry can be made with coconut milk, but works equally well with tomato, yoghurt or just plain water.
Lebanese Kofte Kebab
A very popular street food throughout the Middle East and the Indian Subcontinent, kofta are made of seasoned minced meat (usually lamb) which is moulded onto a skewer and then grilled over charcoal or wood. It is also common to find kofta shaped into balls when the kofta are to be cooked in sauce. Each country has its own unique seasoning for kofta, and this blend is typical of Lebanon. We mix the aromatic notes of cinnamon, clove, cardamom and nutmeg with mint and parsley, together with black pepper and chilli for a gentle kick, all rounded off with the warm earthiness of cumin. While lamb is the meat of choice in Lebanon, the mix works just as well with beef mince, and can be used to give your barbecue burgers an exotic twist. The blend is also fantastic used to season veggieburgers, and can be used to give a Middle Eastern flavour to casseroles and stews, while blending a teaspoon or two with some natural yoghurt will make an authentic sauce for your kofta. And for fans of Indian food, by combining kofta seasoning with a bit of tandoori masala you can make your own Seekh Kebab!
View our recipe for Lebanese Kofte
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