Baharat can be used in marinades, braises and stews and is particularly suited to dark meats such as lamb, veal, and beef.
A partially dried pepper, it's a darker, sweet-smoky flavoured chilli flake. Gently hot, it is three times less than cayenne pepper and wonderfully fragrant.
It derives its colour from the addition of tumeric. With a sweeter flavour than Ras el Hanout it is ideal with seafood and crustaceans.
Characterised by its aromatic mix of wild thyme, spearmint and roasted sesame seed and the ground sour berries of the sumac tree.
This dressing works well with vegetable salads, like spinach or eggplant as well as bitter salad leaves. Works brialliantly with oysters and barbecued fish and poultry.
Chermoula is most often used as fragrant marinade for seafood dishes and also works well with poultry and meat. The predominant flavours are garlic, cumin, paprika, coriander, lemon and chilli.
A milder take on Red Harissa. Green Harissa is sweeter in flavour and fragrant rather than fiery. A blend of green chillies, garlic and aromatics with plenty of fresh coriander which makes it refreshing.
Whether it's binding a potato salad, used a spread on bread with cold meats or as an accompaniment to fish and chips, this is the go-to versatile sauce with a tangy chilli bite.
This is the legendary North African spice mix, which loosely translates as 'house blend'. Ras el Hanout is especially good as a marinade for poultry and vegetables.
This fiery paste will take your breath away and should be used with caution. It is perfect seasoning for adding depth and character to sauces and dressings.
Use only the rind of the preserved lemon and discard the rest. Add piquancy to tagines, braises, salads, dressings and hollandaise sauce.
Dukkah is a blend of roasted hazelnuts seasoned with strong aromatics and toasted sesame seeds.