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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.

One of my favourite ways to use this blend is to make vegan bean burgers, or patties. It gives a great lift to an otherwise ‘flat’ tasting lentil burger. There are some great recipes out there on the web but the one I use time and time again can be found by clicking here.


Ingredients: turmeric, cinnamon, green cardamom seeds, ginger, cloves, cumin, edible rose petals

Allergen Advice: All of our spice blends are prepared in an environment where we use Mustard, Nuts, Sesame and Celery

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