Spices
- Post by Ludwig Arcache
Our very own assortment of spices for any type of cuisine ranging from Gulf to French.
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Bay Leaves
Used for soups, meat, seafood, and sauces.
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Black Pepper
Used to grind into a bowl of olive oil with balsamic vinegar to create a dipping sauce for bread and vegetables.
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Zhourat
Another tea product.
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Cinnamon Sticks
Used as a stirring stick for coffee.
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Roasted Sesame
Used with the traditional tahini sauce.
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Sumac
Pairs well with vegetables, grilled lamb, chicken and fish.
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Thyme Halabi
Also a mankoushe and labneh staple.
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Thyme Baladi
A mix for Manakesh and Labneh.
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Thyme Royale
Our Thyme royale is packed with vitamin C and is also a good source of vitamin A .
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Pumpkin Seeds
Helps improve the Immune System.
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Allspice
Used with a hard boiled egg.
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Turmeric
Prevent heart diseases.
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Cinnamon Powder
Used for desserts such as cinnamon roll.
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Raw Potato Chips
For a fresh basket.
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White Pepper
For a rotisserie chicken