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Garam Masala (100gr)

5.20

Blend of delicate Indian spices, used at the end of cooking on lamb, sheep, potatoes, white meats and fish

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Masala Chai (100gr)

5.40

excellent in desserts, with a strongly aromatic flavor, it is used in Indian cuisine in many recipes, but also to prepare a milk-based drink

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Berberè Blend (100gr)

5.70

Typical blend of Ethiopian and African cuisine. It is very spicy and is used to prepare soups and stews with a typical Afro-Arab flavor

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Mixed for Tzatziki (100gr)

5.50

to prepare the sauce: cut a cucumber into very small cubes, let it drain, mix it with 250 g of Greek yogurt, the juice of half a lemon, 2 tablespoons of extra virgin olive oil and 1 tablespoon of mixed herbs. It is ideal for dressing any dish!

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Tandori Masala (100gr)

5.40

typical mix of Indian cuisine, slightly spicy. Binds well with chicken. A sauce can be prepared by macerating the spices in the yogurt for 24 hours