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.
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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.
Here is the curry created with the official recipe that the English colonists have perfected over time, thanks to the help of Indian chefs. A harmonious and light blend of spices, designed to adapt it to British taste and recipes, also perfect in many exotic dishes and for creative ideas in our cuisine.
coriander seeds, turmeric, fennel, salt, cumin, garlic, fenugreek, bay leaves, cloves, chilli.
Ethiopian curry is the most emblematic blend of aromatic spices of traditional Ethiopian and Eritrean cuisine. This spicy mix adds quite a spicy flavour, with smoky and musky notes that make the taste intense in recipes. Excellent for flavouring traditional dishes from the Horn of Africa, African, exotic or creative dishes from our cuisine.
chilli, salt, cardamom, garlic, turmeric, paprika, ginger, ajowan, basil, lippia abyssinica, thyme, fenugreek, cinnamon.
A blend of spices used throughout Thailand, it reveals a wealth of fruity flavors and aromas. Intense green in colour, this Bangkok curry proves to be an intense aromatic delicacy, used for stews with meat or fish, vegetarian soups or typically vegan dishes.
green coriander, turmeric, leek, parsley, ginger, garlic, brown sugar, kummel, fenugreek, pepper, dill, chili, onion.
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.
Experience the exotic flavour of a unique and versatile blend of spices. Its delicate balance contains all the notes of spiciness, sweetness, a hint of bitterness and sourness. Ground Thai Red Curry is complex and refined, with a medium heat, perfect for giving its harmonious and complete flavour to vegetable, meat, fish and rice dishes.
lemongrass, ginger, pepper, chili pepper, 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, coriander, MUSTARD POWDER, fenugreek seed, chilli, ginger, fennel, black pepper, cumin, sea salt, garlic, cinnamon, cardamom, basil.
La Pampa Argentina a timeless classic of the South American tradition, tasty and slightly acidic, which adapts to almost all types of meat prepared on the grill or barbeque, but also boiled meats, in some cases it is also used (more diluted) to marinate meat before cooking.
paprika, oregano, garlic, pepper, onion, parsley, basil, chilli, tomato (tomato paste, corn starch).
This mix of Middle Eastern spices is widespread in Lebanese, Israeli and Syrian cuisine. Elevates the flavors of each dish and creates a unique, pungent and slightly smoked aroma, on white and sheep meat dishes, legume soups, fish. Also called a blend of 7 spices, Baharat is also used on rice and marinades.
nutmeg, cinnamon, garlic, coriander, cardamom, allspice, paprika, cloves, cumin, black cumin.
Chinese five spice powder is a traditional spice blend, used in Chinese cuisine. This mix gives the dishes a light hint of minty taste, which still includes all the five flavors in cooking: sweet, sour, salty, spicy and bitter. A special taste to flavor meat and fish dishes, marinades and exotic sauces.
star anise, cloves, cinnamon, Sichuan pepper, fennel.
Harissa is a specialty that Tunisians use to accompany all types of meals, adding a spicy and intense note to dishes. The culinary use of Harissa spices is versatile, combining pungent aromas and flavors with fresh and fruity notes. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy and tasty accent.
cumin, chili pepper, sea salt, paprika, garlic, coriander.
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
