Advieh is Persian for 'spice mixture' - and this is a wonderfully warm and fragrant mix used in Persian and Mesopotamian cuisines. Much like Ras el Hanout and Garam Masala most households would mix their own rather than buy a pre-packed mix and the recipe therefore varies from region to region. The common ingredients are cumin, turmeric, ginger, cardamoms, cloves and cinnamon.
Accomplished food writer Alan Davidson made the distinction between advieh from the south of Iran, broadly made from the previous ingredient list, and advieh from the north west which was more subtle and delicate including rose petals or buds. I have combined elements of both to create a spice blend that smells heavenly and can be used for hearty lamb dishes, sprinkled over rice dishes, stirred through soups or added to oil and brushed over fish.
Ingredients: turmeric, cinnamon, green cardamom seeds, ginger, cloves, cumin, rose petals
Allergen Advice: All of our spice blends are prepared in an environment where we use Mustard, Nuts, Sesame and Celery
Berbere is a spice blend found in Ethiopian and Eritrean cuisine. It's production used to...
Mitmita is a very hot spice blend from Ethiopia. It gains it's heat from dried...
Tabil originates from Tunisia and Algeria and is a blend of coriander seeds (tabil means...