A complex and distinctive mix of over 21 aromatic & rich spices. It originates from the villages of North Africa. Its ancient meaning is "best of the shop" and this blend represented the best spices the merchant had to offer. Touted as an afrodisiac, traditional mixes have included hashi sh, spanish fly but our version omits these - its legal and healthy.

Other ingredients used in Spice Bazaar's have anti cancer properties (tumeric, gingers and garlic for example).

This mix is widenly considered by spice experts and chefs as among the best on the Australian Market! Try it for your self and you will see why.

Ingredients Cumin, coriander, fennel, allspice cardamom, caraway, cloves, paprika, cayenne, saffron, nutmeg, cinnamon, mace, aniseed, turmeric, chilli, pepper, galangal, ginger, rosebuds, spices
(No added salt)

Ideas Best when simmered over a period of time to allow the complex flavours to permeate the food. Use with meat, game, poultry, rice or cous cous.

Ingredients
2 tablespoons Olive Oil
1 Red Onion, chopped
2 Bay Leaves
3 Coriander roots , cleaned well, and finely chopped
2 teaspoons Ginger, peeled & finely chopped
2 cloves Garlic, crushed

2 teaspoons Spice Bazaar Ras El Hanout
½ teaspoon Spice Bazaar Harissa
1 Teaspoon Spice Bazaar Smoked Paprika
Pinch salt & pepper

1 small Sweet potato, peeled and cubed, half in very small cubes, half in larger cubes
Approx 500 grams 8 Chicken drumettes or 4 chicken thigh fillets
1 tablespoon Pomegranate molasses
¼ - ½ cup Chicken Stock

1 medium Red Capsicum, chopped
2 tablespoons olives, green, pitted
2 tablespoons Parsley, washed and chopped (reserve half for garnish)

2 tablespoons walnuts, roughly chopped (for garnish)
1 Tablespoon Sesame seeds, toasted (for garnish)

This is a traditional slow cooked dish that highlights the intense aromatics and complex flavours of Moroccan cooking. Uses the famous Ras el hanout spice blend intermingled with the sweetness of pomegranate

1. Chop Chicken into large chunks (if using thigh fillets)

2. Add 2 tablespoons Oil to heated Tagine and add onion. Sauté for a few minutes until it starts to soften.

3. Add bay leaves, coriander roots, ginger and garlic & sauté briefly (add a little stock if dry)

4. Add Spice Bazaar spices, pinch of salt, pepper and sauté to release flavours for a minute or so taking care not to burn the spices - do not let it dry out!

5. Add the diced sweet potato, chicken and pomegranate to the tagine and mix well. Add a little stock
(Avoid the temptation to use too much stock as the vegetables and chicken will also give off liquid)

6. Cover & simmer for 10 minutes.

7. Add Red capsicums, olives & half the parsley & simmer approximately 30 minutes until tender. Taste for seasoning.
8. If there is too much liquid, simmer uncovered to reduce.
9. Serve garnished with\ walnuts, Parsley & sesame seeds, alongside a cous cous or rice side dish.

SPICE BAZAAR TAGINE KIT
FOR SALE