Greg Malouf

Chermoula is the North African wet spice mix favourite of the new world. It is a clever combination of the heady robust flavours of cumin, corriander and sweet spices with lemon and garlic.

Preserving lemons in salt adds complex spicy tones to their sourness. The addition of sweet spices gives further depth and sweetness. They are perfect for adding piquancy to tagines, braises, salads, dressings, mayonnaise, flavoured butters and hollandaise sauce.

Red Harissa is a sauce that takes your breath away. The complex flavour of this harissa is the work of a wonderful blend of of spices that soothes this savage paste. The perfect spice for adding depth and character to a number of dishes.

A milder take on red harissa, green harissa is sweeter in flavour and fragrant rather than fiery. A blend of green chillies, garlic and aromatics with plenty of fresh coriander which makes it refreshing. It is an ideal seasoning for stews, soups, sauces, flavoured butters, vinaigrettes, pasta and risotto. Also use as an accompaniment to couscous, rice, tagines, grills, roasts, and in sandwiches.

Chermoula is the North African wet spice mix favourite of the new world. It is a clever combination of the heady robust flavours of cumin, corriander and sweet spices with lemon and garlic.

Preserved limes and cinnamon is a haunting heady aromatic that is common to most parts of the Middle East. The addition of cinnamon gives added depth and roundness to the lime.

This is the legendary North African spice mix, which loosely translates as 'house blend'. Cooks from Tunisia to Morocco swear by their own Ras el Hanout blends, which can include up to 30 ingredients—even rose buds and the infamous Spanish fly (a powdered beetle rumoured to be an aphrodisiac). It is especially good as a marinade for game, roasts and vegetables or for use in tagine, soups, sautes, risottos and cooked pulses.

Golden Ras el Hanout derives its colour from the addition of turmeric. With a sweeter flavour than Ras el Hanout it is ideal with seafood and crustaceans.

Jordanian Za'atar is characterised by its aromatic mix of wild thyme, spearmint and roasted sesame seed and the ground sour berries of the sumac tree. Brush Middle Eastern flatbread with good olive oil, sprinkle with Za’atar and lightly grill. Sprinkle into salads or use as a garnish.

Za'atar is the Arabic word for wild thyme and for the spice mix made with thyme, roasted sesame seeds and the ground sour berries of the sumac tree. This blend includes dry roasted cumin seeds making it the perfect seasoning for roasting meat or poultry; simply mix with good olive oil and use as a rub. It can be sprinkled into salads and used as a garnish. Brush Middle Eastern flatbread with olive oil, sprinkle with Za'atar and lightly grill.

Baharat means 'spices' in Arabic. Many spice traders throughout the Middle East pride themselves on their own blend of Baharat. In this mix, classic Middle Eastern spices are blended with the sweet scents of cassia bark and nutmeg making the overall flavour similar to allspice.

Originating in Egypt, Dukkah is a blend of coarsely ground roasted hazelnuts, sesame seeds and fragrant coriander and cumin. The most popular way to serve it is to dip crusty bread into good extra virgin olive oil, then into the Dukkah. It is delicious sprinkled on salads and works well with the richness of soft-boiled eggs. Hands down one of the most delicious Dukkahs available.