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They make many dishes more flavorful and aromatic, and for this reason spices are very popular with those who want to vary and experiment in the kitchen. In addition to the individual aromatic herbs of plants known since ancient times for the preservation of food, for a long time spice blends have been increasingly used. Blends that combine and enhance the properties, tastes and aromas of various substances.
An always different mix, which can give the palate some pleasantly contrasting suggestions, other times it enhances the basic active principle. In some cases, moreover, the preparation performs a beneficial function for the body, as well as gastronomic. A mixture of spices is a real resource for cooking food in a unique way, and for this Natura d'Oriente reserves you exclusive packages of spiced blends . Aromatic herbs we know well, oriental spices , dry tropical vegetable products, or from distant latitudes to recreate their essence in the kitchen, are combined.
On naturadoriente.com you will find mixes of spices for meat , to transform first courses, sweet spices, aromatic herbs for soups, broths and salads. They are combined with the right balance, and you will find some ideal for meat such as the Argentine Chimichurri (mix of spices from the Pampas), the spicy Cajun Seasoning from Lousiana, the Arabic mix of Ras El Hanout spices.
Other spice blends are also suitable for stews, soups, cheeses or vegetables such as Zathar from Yemen, Chili Mexican and Middle Eastern Baharat . You will also find a mix of Chinese Five Spices with a minty flavor, and the versatile Tunisian Harissa.
Famous is the Tandoori Masala, queen of the spice blends of Indian cuisine, with the variations of spicy Masala (Indian saffron) or sweet Masala, more delicate.
A special place deserve the historical spice blends such as Curry, available with mixtures such as Spicy Madras Curry and Curry English, Ethiopian Curry, Indian Malabar Curry and Goa Curry (spice mix left whole to be pounded on the spot).
Oriental curry types are also available on our site for purchase, with blends such as Thai Green Curry, Thai Red Curry and Thai Yellow Curry (all in paste) , Bangkok Green Curry and Java Curry.
There are 41 products.
Cajun is a spicy spice blend typical of Louisiana (USA). Suitable for all types of red meat and game, it adds an extra edge to shellfish.
paprika, oregano, garlic, pepper, thyme, onion, nutmeg.
May contain traces of CELERY and MUSTARD, SOYA and MUSTARD.
Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.
coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli pepper, cloves, hot paprika.
Official recipe that the English settlers have perfected, with the help of local cooks, to adapt it to British tastes and recipes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
The Ethiopian curry is the most traditional and emblematic blend of spices and aromatic of Ethiopian and Eritrean cuisine. It is a fairly spicy spicy mix with smoky and musky notes.
chilli, salt, cardamom, garlic, turmeric, paprika, ginger, ajowan, basil, lippia abyssinica, thymus, fenugreek, cinnamon.
The green curry paste used throughout Thailand is a small delicacy rich in flavor and aroma that would be a shame not to experience this wonderful blend of spices.
chilli, spinach, lemongrass, garlic, salt, shallots, galangal, shrimp paste, kaffir lime, coriander. (this product may contain traces of fish)
If you like spicy cuisine then Thai red curry paste is an ideal condiment to enhance your taste buds, giving a boost of energy to your soul and your mood.
Ingredients: chilli pepper, tomato, lemongrass, garlic, salt, shallot, galangal, kaffir lime shrimp paste, cumin. (this product may contain traces of fish)
Origin: Thailand
Spice blend used throughout Thailand. Intense green in color, it is a delicacy rich in flavor and aroma, with an intense and fruity smell. It is used for stews with meat or fish, vegetarian soups, or for typically vegan dishes.
Ingredients: green coriander, turmeric, leek, parsley, ginger, garlic, brown sugar, kummel, fenugreek, pepper, dill, chili, onion.
A particular Curry, left whole to be pounded in a mortar when needed. Originating in the Goa area, it has a full-bodied and moderately spicy hot blend.
kummel, turmeric, galgant, Jamaican pepper, cloves, chili, mustard, coriander, ginger, fenugreek, fennel.
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
lemongrass, ginger, pepper, chilli, coriander, cumin, turmeric, fenugreek seeds, paprika, MUSTARD seeds.
This spice mix is complex and with multiple tones on the palate and smell. Perfect for flavoring fish, meat and vegetable dishes, and especially vegetarian dishes. Take advantage of the spiciest and most intense Indian flavors, which come directly from the culture of the Malabar region, on the southwest coast of Kerala.
turmeric, chili, garlic, ginger, fenugreek, cinnamon, basil , pepper, fennel, rice, cardamom, dextrose, kummel, cloves, salt, mustard.
Ras el hanout literally in Arabic "head of the grocery store" is a mixture of about 30 different plants. It can be considered North African Curry. Excellent in stews and fish and chicken dishes in a pan. Appreciated in lamb dishes and couscous.
Ingredients: rose hip, long pepper, turmeric, cloves, anise, cumin, nutmeg, cinnamon, cardamom, ginger.
Origin: Morocco
