Used in Greece and throughout the Mediterranean for roasting lamb and poultry.
Sea salt, garlic, lemon peel, onion, black pepper, fennel, rosemary thyme, sage, basil, parsley, oregano, spearmint
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A spicy, pungent blend of traditional spices, including cardamom, cinnamon, cloves, and others that can be used in Indian dishes such as pilafs, meat dishes, and onion-based sauces. Great as a rub on lamb, beef, chicken, or salmon.
Use the kick of chili pepper (with or without an added array of complimentary spices) to create lively Mexican or Tex-Mex fare. Or experiment in unexpected places.
Taste and Aroma: Spicy, full flavored, strong with a hint of mint. Uses: Pork, turkey, vegetables, veal, lamb and sauerkraut.
A refreshing blend of Asian and Caribbean influenced citrus peel, herbs and spices. These subtle flavors bring out the best in poultry, pork and beef.
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