Spices Spice Blends

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PRODUCT LIST Samples available upon request For a submission and/or an info request, please use our contact form Spices Spice blends • Anise seeds • Apple pie spice • Caraway • Cajun spice • Cinnamon sticks • Chai tea spice • Cloves • Chili powder • Coriander seeds • Coffee rub • Cumin • Curry powder (several kinds) • Fennel seeds • Garam masala (several kinds) • Fenugreek • Herbes de Provence • Ginger • Moroccan spice • Green cardamom • Panch phoran • Juniper berry • Pumpkin pie spice • Kaffir lime leaves • Quatre Épices • Mint • Ras el hanout • Nutmeg • Seven lebanese spice • Saffron • Shichimi togareshi • Star anise • Steak spice • Sumac • Tonka bean Canadian botanics (1) Canadian botanics (2) • Angelica • Mountain ash • Black crowberry • Pin cherry • Black currant • Raspeberry bush • Black spruce • Saskatoon berry • Blueberry • Sea lovage • Broad-leaved meadowsweet • Sea-buckthorn • Bush honeysuckle • Sweet fern • Canada goldenrod • Sweet gale • Canadian elder • Vinegar-tree (sumak) • Common yarrow • White cedar • Dwarf raspeberry • White spruce • Eastern white pine • Wild ginger • Fir • Wintergreen • Fireweed • Green alder • Hemlock • Highbush cranberry • Juniper berry • Labrador tea Flowers, roots Herbs • Chamomile • Curry leaves • Elderberry flower • Hyssop • Hibiscus • Lemon balm • Lavender • Lemongrass • Licorice • Rosemary • Orange flower • Thyme • Orris root • Etc. • Pin cherry • Rosebuds • Rose petals • Salsaparilla • Yarrow Chillies Peppercorns • Aleppo pepper • Cubeb • Allspice • Grains of paradise • Ancho • Green pepper • Arbol • Lampong black pepper • Cascabel • Long pepper • Chipotle • Madagascar wild pepper • Gotchukaru • Malabar black pepper • Habanero • Pink pepper • Mulato • Selim pepper • Paprika (sweet & smoked) • Sichuan pepper • Pasilla • White pepper • Piment d'Espelette (upon request) • Piri piri • Serrano Citrus Miscellaneous • Citric acid • Lemon peels • Citrus oils (lemon, orange…) • Bitter orange peels • Flavours (maple, fruits, butter...) • Sweet orange peels • Oleoresins (paprika…) • Salt (coarse, fine, sea salt…) • Sesame seed (black, white) • Sugar (brown, organic…) • Vegetables (carrot, garlic, onion) Contact form Name : Address : Tel. : Email : Item Qty Price (do not fill) .

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Product Catalog
Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding
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Tips to Roast Vegetables Spice Guide
Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
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Eggpops Are the Perfect Solution for the Hottest Trends in Customized, Portable Protein!
EGGPOPS ARE THE PERFECT SOLUTION FOR THE HOTTEST TRENDS IN CUSTOMIZED, PORTABLE PROTEIN! See back for recipe inspiration! EGGPOPS ARE SIMPLE, FUN AND ATTENTION GRABBING — which makes them perfect for serving as an LTO item, as part of a PopUp concept or at special events. Sauce ‘em, dip ‘em, coat ‘em, pickle ‘em, dust ‘em! EggPops are an ideal canvas for exploring global ﬂavors. MEDITERRANEAN/ GLOBAL LATIN AMERICAN/ NORTH ASIAN MIDDLE EAST/ CARIBBEAN AMERICA FOCUS NORTH AFRICAN Chili Lime Tandoori Spicy Orange Blossom Water Smoked BRINE/MARINADE/ Salsa Verde Ginger Mirin Piri Piri Dill Pickle Juice SMOKED - Submerge a Jalapeño Pineapple Miso Sauce Pepperoncini Juice Beet Juice shelled hard-boiled egg in Mojo Soy Dashi Green Olive Juice Buffalo Sauce brine or marinade for a few hours to infuse the flavors into the egg. Or trying smoking it for a unique flavor profile. (and/or) (and/or) (and/or) (and/or) Salsa Verde Crema Sriracha Aioli Tzatziki Maple Bacon Glaze Sofrito Aioli Sambal Crema Shakshuka Dip French Onion Dip Zesty Al Pastor Crema Gochujang Aioli Green Goddess Dressing Cajun Remoulade Chimichurri Sauce Thai Sweet Chili Sauce Sun-Dried Tomato Pesto Pimento Cheese Crema DIP - Create a dip/sauce Aji Amarillo Crema Szechuan Orange Sauce Harissa Yogurt Blue Cheese Dip base for the shelled Pinapple Jerk Glaze Korean BBQ Sauce Romesco Aioli South Carolina Mustard BBQ hard-boiled eggpop to Guajillo Pepper Confit Kaya Coconut Cream Balsamic Aioli Blackened Cajun Aioli rest in. (and/or) (and/or) (and/or) (and/or) Elotes Flavored Powder
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Pasta Recipe Builder Inspired by the Flavors of the Middle East*
® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED
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Andrew's Rogan Josh Recipe Ingredients
Andrew’s Rogan Josh Recipe Ingredients: - Garlic/Ginger paste(4 garlic cloves and about 1 inch of fresh ginger chopped if you can’t get the paste - blended with water into a paste) - 2 Tablespoons of oil - 1 lb of meat chopped into cubes (lamb is best but you can use beef or chicken) - 2 or 3 tomatoes (chopped) - 2 onions (finely chopped) - 5 cardamom pods (whole) - 4 cloves - 1 or 2 bay leaves - 5 or 6 black pepper corns - 1 and 1/2 cinnamon sticks - Good teaspoon of cumin seeds - 1 teaspoon of ground coriander - 2 teaspoons of paprika - 1 teaspoon of cayenne pepper - 3 or 4 tablespoons of plain yogurt - 1/4 teaspoon of garam masala (not essential - I usually forget about it) - Juice of 1/2 a lemon Heat the oil and brown the meat cubes. Take the meat out and set it to one side. Put the bay leaves, cloves, cardamom, pepper corns and cinnamon into the oil while it’s still hot. Stir it around until the bay leaves change colour and the cloves begin to swell. Add the onions and fry for 5 minutes or so - until they turn a lovely brown colour. Add the ginger/garlic paste and stir for 30 seconds. Now add the coriander, cumin, cayenne and paprika and stir for another 30 seconds. Return the meat and its juices to the pan and stir for 30 seconds. Add the tomato and after a minute or so add 1 tablespoon of yogurt. After stirring in the yogurt until it’s well blended, add the rest of the yogurt.
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Gerard's Bistro
GERARD’S EVENTS AND CATERING MENUS BANQUET STYLE Shared dining is at the heart of our culinary philosophy, our menu is designed to be paired and shared, encouraging interaction and conversation. Led by Ben Williamson, our chefs reimagine the flavours of the Middle East to create contemporary dishes that engage all of the senses. Be inspired by our menus below, or ask us about creating a bespoke menu for your next event. SET MENU ONE / $50PP SET MENU TWO / $70PP SET MENU THREE / $90PP Organic house bread, smoked cultured butter Organic house bread, smoked cultured butter Organic house bread, smoked cultured butter Aged carrots, carotene, red yuzu kosho, Aged carrots, carotene, red yuzu kosho, Laham nayyeh, harissa, preserved lime, carrot advieh, labne carrot advieh, labne shallot, pickled cucumber, egg yolk Bekaa wings, kishk yoghurt, rose Bekaa wings, kishk yoghurt, rose Noosa red tomatoes, almond tarator, green peach, salted barberry, riberry Slow-roasted brisket with seasonal White fish, caramelised tahini, Aleppo accompaniments chilli condiment, pinenuts, karkalla Bekaa wings, kishk yoghurt, rose Coal grilled broccolini, kale, shallot oil, Coal grilled broccolini, kale, shallot oil, White fish, caramelised tahini, Aleppo chilli lemon, roasted yeast lemon, roasted yeast condiment, pinenuts, karkalla Fried cauliflower, tahini, ras el hanout, Blackmore wagyu flap, white turnip puree, Coal grilled broccolini, kale, shallot oil, pomegranate, almond coffee crisp, baby turnip lemon, roasted yeast Pistachio, barberry, white chocolate nougat
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Feeling Blue Instead of Yellow
Scene Issue 4; 2009 - 2010 www.wessexscene.co.uk Thursday 3rd December 2009 Politics and Features Feeling Blue Instead of Yellow As the leaders of the The Diocesean Synod pass budget, ending Chaplaincy on campus ‘free’ world meet Chaplain ‘Yellow’ to lose his job as Church recession-proofs in Copenhagen to Carla Bradman not have their own venue. The Christian Union, Saturday 28th November the Synod passed the review the Kyoto Student Christian Movement, Catholic Society budget through unamended. This means that Funding for Southampton University’s Chaplaincy and Jewish Society will no longer have a suitable the funding for the Chaplain and Chaplaincy will Agreement has been cut, as the latest budget plan is passed location on campus to hold events. The end of the be withdrawn, an obvious disappointment to the by the Diocesean Synod (the council that runs the Ecumenical Chaplaincy at the University may also Chaplaincy community in Southampton. Politics take a closer look at the conference Church of England in the Winchester area), to help end the growing ministry amongst students at the Many ammendments were tabled, but were all and decrease the large deficit the Diocese is facing. University. vetoed due to technicalities and so were not voted Features present a framework for the University of Southampton to become The posts of Chaplain to the Deaf, Chaplain to A protest was planned for Thursday 26th upon. Those who campaigned against the budget Wessex sustainable Southampton Solent University and the Chaplain November outside Winchester Cathedral, but was cut are said to feel betrayed by the Diocesan to Further Education Colleges in Bournemouth cancelled because a law from the 1500s prohibits Secretary and by the Bishop of Winchester, due to Page 6 and Poole have been abolished, with Reverend any protest to take place on Cathedral grounds.
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Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish.
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Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
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Product List Various Formats Available Contact Us for More Details
Épices du monde entier - Spices from around the world 160, rue Pomerleau, Magog (Quebec), Canada J1X 5T5 Tel. (819-868-0797 F. (819) 868-4411 E. [email protected] PRODUCT LIST VARIOUS FORMATS AVAILABLE CONTACT US FOR MORE DETAILS Seasonings Seasonings Advieh (iranian blend for rice) Mulling Wine Ankara Spice (turkish blend) Paella Spice (saffron free) Apple Pie Spice Panch Phora Arrabiata Mix Pilaf Rice Seasoning Baharat (arabic spicy blend) Piri-Piri Spice Bangkok Curry (thai seasoning) Pizza Spice Barbecue spice Porchetta spice Beef Seasoning Pork Rub (orange flavored) Blackened spice Potted Meat Spice (salt free) Bombay red curry (salt free) Poudre de Colombo (West Indies Curry) Bourbon Rub Mumbai Red Curry Bruschetta Seasoning Mulling Wine Cajun Spice Paella Spice (saffron free) Chai Tea Spice Panch Phora Chicken Rub (lemon flavored) Pilaf Rice Seasoning Chipotle-Lime Rub Piri-Piri Spice Coconut curry powder Pizza Spice Coffee Rub Porchetta spice Creole Spice Pork Rub (orange flavored) Dukkah (egyptian blend with chickpeas) Potted Meat Spice (salt free) Ethiopian Berbéré Poudre de Colombo (West Indies Curry) Fajitas Spice Quatre épices Fish Rub Ras-el-hanout (24 ingrédients) Fisherman Blend Red meat ru8b Five Chinese Spice Ribs seasoning Foie Gras Spice Roastbeef Spice Game Herb Salad Seasoning Game Spice Salmon Spice Garam masala Sap House Blend Garam masala balti Satay Spice Garam masala classic (whole spices) Scallop spice (pernod flavor) Garlic pepper Seafood seasoning Gingerbread Spice Seven Japanese Spice Greek Spice Seven
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Culinary Uses[
For more information damascena rose Culinary uses[ nougat with damascena rose and pistachio Damascus roses are used in cooking as a flavouring ingredient or spice. It appears as one of the ingredients in the Moroccan spice mixture known as ras el hanout. Rose water and powdered roses are used in Persian, Indian, and Middle Eastern cooking. Rose water is often sprinkled on meat dishes, while rose powder is added to sauces. Chicken with rose is a popular dish in Persian cuisine. Whole flowers, or petals, are also used in the herbal tea "zuhurat". The most popular use, however, is in the flavoring of desserts such as ice cream, jam, Turkish delights, rice pudding, yogurt etc. Western cookery today does not make much use of roses or rose water. However, it was a popular ingredient in ancient times and continued to be popular well into the Renaissance. It was most commonly used in desserts, and still is found as a flavour in traditional desserts such as Marzipan or Turrón. The main product damask rose, rose water, oil and dried petals, which are in the pharmaceutical industry, perfumery, cosmetics and health products used in the food industry. Drug use in the treatment of rheumatism, heart, nerves and strengthen the stomach and relieve some of the headaches and the preparation of jams and syrups used in industry, confectionery and ice cream producers Medicinal properties Rose: ▪ Rose, cures rheumatic pains. ▪ useful for heart disease. ▪ To strengthen the nervous system is used. ▪ gastrointestinal problems such as stomach pain relieve. ● Rose properties: ▪ has sedative properties. ▪ depression, anger, fear and sorrow, overcome it.
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Al'fez Recipe Book
Al’Fez Recipe Booklet Al’F ez p rod uc ts d on ’t c o n t a i n a n y a r t i ë c i a l a d Al’Fez is a premium food range inspired by the d i t cuisines of North Africa and the Middle East. i v e At the heart of every Al’Fez product lays the promise of discovery; s and we have put together a delightful selection of North African and Middle Eastern inspired products for you to enjoy. Sauces, dressings, spice blends and core ingredients help you to quickly and easily recreate Moroccan and Lebanese classics: from tagines to spiced couscous and delicious falafel to aromatic kebabs. Discover a whole new world with Al’Fez Discover a whole new world online at... alfez.com | alfez.nl @alfezuk @alfezuk Al’Fez Tear & Share Flatbread Recipe Suggestions: 4 Authentic Flatbreads with a Spicy Moroccan Top with crumbled Feta Cheese, Rocket Leaves, Olives, Seasoning Mix Toasted Pine Nuts or Pomegranate Seeds - or drizzle with Lemon Juice for some extra zing! Add a touch of the exotic to your meal with these deliciously moreish Moroccan style ﬂatbreads. Topped with our house-blend • Mix Moroccan Seasoning with oil of spices, these breads make a delicious appetiser or meal • Spread Seasoning on bread accompaniment. • Grill or Bake • Top and serve as desired Figs, Feta & Rocket Olives, Onion & Try with Parsley Za’atar too! Beetroot, Carrot& Goats Labneh Za’atar Al’Fez Za’atar Spice Blend Cheese Salad A herby and aromatic blend of Thyme and Sesame Seeds Za’atar is a versatile, fragrant and tangy seasoning mix that is used throughout Middle Eastern cuisine to add warmth and subtle nuttiness to dishes.
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