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Item Tag: SpiceJungle

Baharat Spice Blend – 16 oz. | Bulk | Spice Jungle

Baharat Spice Blend – 16 oz. Baharat is sort of the meatloaf of spice blends. Every single region (and every family in that region) has its own measurements and variations. This country uses sumac, that one saffron, another uses paprika. Yet, they all generally use black pepper, paprika, cinnamon, cumin, and cloves. The variations are somewhat inconsequential because regardless of the subtleties and secret ingredients baharat makes everything taste so much frickin better.   Baharat, which is Arabic for “spice,” is a warming blend of aromatic spices used in Middle Eastern and North African cuisine Commonly used as a seasoning for lamb, this all-purpose spice blend enhances the flavor for lentils, beef, fish, chicken, tomato sauces, and various soups All Natural, Gluten-Free, Kosher Parve, Non-GMO   Baharat isn’t the cleverest of names. It just means “spice” in Arabic. However, it’s a widely used blend throughout the Middle East and Africa. The blends vary from region to region, but generally always include black pepper, paprika, cinnamon, cumin, and cloves. In North Africa the blend often uses dried rose petals, in Turkey you’ll find it laced with mint, in Morocco smoked chiles give it a piercing heat. Our blend is hand-crafted and carefully measured, ensuring a reliable heat and nourishing balance. This blend is an all-purpose one. Add to hamburger meat and then stuff the patties with blue cheese. Add to vegetables and pop them on the grill. A dash will make for an unforgettable tomato sauce for pasta or slathering over pizza dough. Of course, our blend makes for an excellent base if you want to experiment and make your own baharat. Recommended Applications Commonly used as a seasoning for lamb, this all-purpose spice blend enhances the flavor for lentils, beef, fish, chicken, tomato sauces, and various soups as well. Great when used as a rub to grill anything desired, or to liven up a plain meatloaf. Baharat has been traditionally used by adding the spice blend to a pan with a little butter before frying food. Basic Preparation Ready to use as is, no preparation is required. Ingredients Cinnamon, cumin, coriander, cardamom, nutmeg, cloves, black peppercorns and paprika.

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French Mustard and Herb Blend | Bulk | Spice Jungle

French Mustard and Herb Blend We also call it Date Spice. Take a chicken, rub it with olive oil, and then massage it heavily with this French mustard and herb blend and some salt. Roast until done. Watch as your date falls madly in love with your elegant cooking skills.   French Mustard and Herb Blend is fantastic with pot roast, meat loaf, or any traditional recipe that needs a little zest! Sharp yellow mustard powder blended with fennel, parsley and aromatic garlic and onion give this seasoning its fragrant, herbaceous flavor. All Natural, Gluten-Free, Kosher Parve, Non-GMO   Ground mustard, gratings of orange peel, some fennel seed, a dash of celery seed for spice, granulated onion, and a pinch of thyme and pepper. Smell the French mustard and herb blend and just try to resist licking your finger and dipping it in the bag. You can’t. Why? Because this zesty seasoning mix is amazing. Aside from chicken, we love adding this to ground beef for burgers stuffed with Taleggio cheese. For salads, whisk it together with Dijon mustard, red wine vinegar, and olive oil for a fantastic dressing. Need a quick but impressive side? Mashed potatoes or celery root spiked with a hit of this zesty seasoning mix. Recommended Applications French Mustard and Herb Blend is fantastic with pot roast, meat loaf, or any traditional recipe that needs a little zest! Great as a dip or vinaigrette, but also add that distinctive and bold flavor to any ground beef dish or potatoes. Basic Preparation Ready to use as is, no preparation is required. Ingredients Salt, mustard powder, spices, granulated onion, orange peel, minced garlic, dried cane syrup, celery seed, arrowroot. Contains mustard.

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Jamaican Jerk Seasoning – 16 oz.

We classify our Jamaican jerk seasoning from our regular jerk seasoning in that this one has a lot of chile pepper blended in. The rub is a strange mix that has a dark history. Classic jerk seasoning with a spark of heat made of fire.

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Jerk Seasoning – 4 oz.

Jerk seasoning is an all-purpose seasoning and ours isn’t as hot as many other jerks can be so as to make it more palatable to people who can’t handle hyper-intense heat but who still love jerked foods.

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Crushed Red Pepper (Extra Hot) – 16 oz.

Extra Hot Crushed Red Pepper is native to the cuisine of southern Italy, perfect for adding vibrant color and heat to any dish. We got what you need right here. Dried red pepper. Of course, heat levels are subjective so you may only see these as “Dang, that’s pretty flippin’ hot.”.

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Mediterranean Spice Blend | Bulk | Spice Jungle

Vinaigrette’s with red wine and a spicy olive oil makes for a fantastic use of it – either on a salad or a straight-up poultry marinade. Add to pickling jars for dilly beans that will astound. Spices, garlic, onion, chile peppers, salt, granulated lemon peel and bell peppers.

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Paprika, Hungarian, Smoked (Bittersweet) | Bulk | Spice Jungle

Paprika, Hungarian, Smoked (Bittersweet) Garnet colored and pleasantly bittersweet this unique smoked Hungarian paprika spice is rambunctious and clever. Perfect for game meats and adding to hot chocolate.   This Hungarian Paprika, rich in color with a slightly smoky flavor is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes. It is rich orangey-red in color and tastes smoky and mild with a touch of spice All Natural, Gluten-Free, Kosher Parve, Non-GMO   Bittersweet smoked paprika spice is a Hungarian variety. Think sweet, slightly bitter at the back, and with a bit of oak wood smoke. This will turn cream sauces a delightful ruby-pink hue and add a sensual sweetness as well as smoky flavor. Best for game meats, eggs, cream-based dishes, and desserts. If there was any spice with a more complicated history or confusing categorization, it must be paprika. Paprika is made from the Capsicum annuum plant, which sounds simple enough. However, there are dozens of varieties of this pepper – both chile and bell. Yet, genetically, they’re all the same species. (Think of it in the way all people are human, but look very different from each other.) Paprika is technically native to North and Central America and was used by the indigenous peoples as a food and as a coloring agent. Spanish explorers became enamored with the plant and brought it back to Spain along with tomatoes, potatoes, and other produce. The Spanish – particularly the lower classes, as the heat of paprika was considered undignified by the rich – began using the seeds in food preparation. The seeds spread past Iberia to Turkey and throughout the Ottoman Empire, as well as throughout Europe to the Balkan countries and Russia. Later on it became endeared by India and the Middle East. And, of course, each country began breeding it to their tastes; the Spanish by smoking it, the Turks preferring hotter varieties, and the Hungarians loved it sweet and mild. Hungary and Spain, however, are the major producers of paprika, with the United States as a distant third. Thus, we have endless varieties of paprika. Whew. Recommended Applications This Hungarian Paprika, rich in color with a slightly smoky flavor is great with stews, egg dishes, rice dishes, poultry shrimp, steamed vegetables or rice dishes. Also wonderful when added to a cream based sauce or soup. Basic Preparation Ready to use as is, no preparation is necessary. Ingredients Dried red peppers.

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