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Jerk: Fragrant with allspice, garlic powder, cayenne pepper and nutmeg. This spice blend gives chicken thighs a Caribbean twist. Use it as a rub or mix with oil to marinate meat and fish. It’s great with steak, goat and root vegetables.
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Togarashi: A Japanese spice blend with a citrusy kick. It’s made with chilli flakes, sesame seeds, seaweed and Sichuan pepper. Sprinkle it over chicken skewers, rice bowls and yakisoba.
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Harissa: This Tunisian cooking paste gets its heat from crushed chillies, paprika and garlic. Use it as a marinade or to spice up tagines and baked eggs. Harissa is great with fish and seafood. Try this recipe for harissa roast sea bream.
Eat your way around the world with these fiery spice blends. A single spoonful can turn everyday dishes into mouth-watering meals. This trio is a great gift for adventurous cooks.
Spice Kitchen spice blends are made in small batches in the UK. They stay fresh for 6-8 months, even after opening. Each tin provides approximately 12-16 servings.