Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
SpiceOn Flavour - Mediterranean. Salt Free
Why SpiceOn Mediterranean is so easy to use - Magic !
Wonderfully easy, simply add to your favourite cut of Meat, Chicken or Pork. The pure and natural Spices have been blended to add exceptional Salt Free flavour and save you kitchen time - Magic !
Your SpiceOn Flavour Profile:
A Pure and Natural Spice Blend wonderful flavours for your favourite recipe.
The Oregano, Cumin Rosemary and Coriander work beautifully together to give a lovely, savoury flavour of Pine, Cloves and Mint backed up by the warm flavours of the Cinnamon and Nutmeg.
Your SpiceOn Health Profile
The SpiceOn Mediterranean - Slow Cooker Spice Blend does not contain salt, preservatives, processed sugar or artificial flavouring and is sent to you in lovely Spice Jars to preserve freshness.
How SpiceOn Mediterranean will work for you when you are pressed for time.
It is always nice to blend your own Spices but often there is simply not enough time. SpiceOn Mediterranean is blended from only the pure and natural premium Spices you would use in your kitchen.Just add to your dish for lovely time saving flavours
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Classic Beef Casserole with Moroccan Spice - Salt Free
A recipe with the lovely rich flavours of Green Cardamom, Cinnamon and Cumin.
600g Diced chuck steak
1 x Large brown onion, diced
1 x Cup x Rich chicken stock
½ Cup x red wine.
1 x Tin 400g diced tomatoes
2 x Tablespoons tomato paste
2 x Medium carrots, peeled and diced
3 x Celery stalks, washed and diced
6 x Full teaspoons of Spice Roads, SpiceOn Moroccan Spice Blend
Lightly coat the meat with the flour and brown in a large heavy based pan using the olive oil.
When brown set meat aside, add a little more olive oil and the onions and fry down until just starting to soften. Add the carrots, celery and the tomato paste and stir to lightly caramelise the mix.
Now add the SpiceOn Moroccan Spice Blend and the chicken stock and stir to blend. Return the beef to the pot with a sprinkle more flour and add the tomatoes, red wine and pepper.
Place in a preheated oven at 180c for 2 hours or until meat is almost falling apart. After 1 hour stir and add a little water if the casserole is drying out.