Afghani Spice is created fro the spices commonly used in the cuisine of South Central Asia. It is a very flavorful and complex blend of spices, reminiscent of an Indian curry, but without the chili pepper heat popular in Southern and Eastern Asia.
Certified USDA Organic
80 gm (2.8 oz) of Spice in a Reusable Tin
0 out of 5 Heat
- Black Peppercorn
- Coriander Seed
- Cardamom Seed
- Green Cardamom
- Sweet Cinnamon
- Himalayan Pink Salt
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This one I love with sweet potatoes, in homemade flax crackers and even eggs! Though honestly I use it everywhere like all the rest! So grateful for this amazing spices. And all close to my home town of TImberville VA
Spicy and complex! Creates an interesting rich well-seasoned vegetable soup.
Another teeny tiny star! I love it with roasted sweet potatoes and black seed ( nigella) as side or blended into a soup. These are truly the best blends anywhere! I cannot live without them! thank you!!!
Tastes just like the qabili palau that we loved at our favorite Afghan restaurant
A teaspoon of Afghani Spice (a new one for us) to 1 and 1/2 cups of dried Israeli couscous. He said 'gourmet meal in a can', meaning it was delicious. Topped with a dollop of plain home made yogurt. Oh, Oh, so good.
This spice mix is so good, my husband stands in the kitchen poking his finger into it and licking it off! I have to buy two canisters -- one for cooking (that he has to keep his mitts off), and one that he can have for sneaking pinches! We have used this Afghan spice mix in tagines, stews, and, best of all so far, on roasted butternut squash. It makes the whole house feel fragrant and welcoming, and dinner guests love it.
I put in everything (kinda weird in oatmeal). You want to make knock your socks off rice for a dinner--slap a spoonful into a frying pan where you have been sweating a minced onion or shallots in ghee (butter and/or oil okay)throw the hot mess over some cooked rice. I always add bits and pieces before mixing into rice--dried fruit, coconut shreds, nuts. Seriously, I've used this blend in everything from meatballs to red beans, it can't fail to help (same with the most excellent harissa).