Collection: Classic mixtures

Under the name 'classic blends' we offer you authentic spice and herb blends. The traditional shichimi, ras el hanout, berbere and baharat were the first, adviehs and masalas followed. For our blends we search for grinds that best approach the authentic taste. Of course we do not ignore the origin of the spices, making a tasteful, also responsible blend is after all more than just mixing.

Berbere and Ras-el-hanout are examples of blends that we offer in the more familiar basic version to start with. Beautiful full flavors, complex, but not too pronounced. Try combining berbere with a touch of tena-adam, a fruity, bitter accent that is highly valued in Ethiopia, but has proven to be a bit too pronounced for Western tastes. Feel free to try it.

Our ras-el-hanout is used in stews that also contain sweet elements, as is the case in many tagines, just as advieh khoresht is used in khoresht, the collective name for Persian stews, also often containing fruit, but then in the sour spectrum, such as unripe grapes, unripe plums or . . . rhubarb.

Both adviehs may be less well-known, but they are certainly among the mixtures that you would not want to miss in your kitchen, once you have become acquainted with them. Beautiful mixtures, with a different area of ​​application. Advieh khoresht is most similar to the much better-known masala. We have this in three variations: garam masala, Punjabi masala and Kashmiri masala. Both of the latter come from the north of India, both contain chili pepper, in the Punjabi it is the spicy teja chili, in the Kashmiri the much milder Kashmir chili. Recommended!