The Savory Spice Shop www.savoryspiceshop.com Savory http://www.savoryspiceshop.com/spice-blends/savory/ Crushed brown mustard seed Garlic Rosemary Black pepper Mediterranean thyme Savory Parsley Lavender Sage Bohemian Forest European Style Seasoning Bouquet Garni Marjoram Dill weed Chervil Lemon thyme Rosemary Greek oregano Turkish bay leaves California basil Tarragon *A very interesting Accessory Note to perfume with
Dry grey sea salt Granulated garlic Ground rosemary Orange peel Lemon peel Black pepper Lemon thyme Lovage Nantucket Rosemary & Citrus Poultry Rub Curry and Exotics: http://www.savoryspiceshop.com/spice-blends/curry-exotics/ Baharat Baharat means spice in Arabic and is an all-purpose Middle Eastern blend. It is also known as Lebanese Allspice. Like curries, there are many variations. Our version has a little heat to it, about a 3 on a scale of 1 to 10. It s traditionally used in kibbeh and to flavor ground meats, stews and soups. Used sparingly it can be sprinkled on fish before grilling. Try it on lamb or as a dry marinade on your next roast. For a dry marinade, rub it thoroughly into the roast and refrigerate for one hour, then cook. - See more at: Spanish paprika Lampong peppercorns Indonesian cinnamon Coriander Cumin Cloves Ginger Cayenne (Capsicum) Cardamom Nutmeg
Cambodian Lemongrass Curry Tapping into the flavor of lemongrass and the traditions of Cambodia, we have developed a curry powder that captures that lemony zest and spice filled flavor. This is a great curry powder for spicy flavor without a lot of spicy heat. We handcraft this blend from mild green chile powder, lemongrass, shallots, salt, garlic, onion, Lampong peppercorns, galangal root, ginger, Kaffir lime leaves, red Thai chilies and citric acid. Mild green chile powder Lemongrass Shallots Salt Garlic Onion Lampong peppercorns Galangal root Ginger Kaffir lime leaves Red Thai chilies citric acid Za'Atar Seasoning There are, like curries, hundreds of variations of Za atar. To handcraft our Za atar we mix sumac berries, toasted sesame, salt, cumin, thyme, oregano and marjoram.. All throughout the Mediterranean, Za atar is commonly used as a table condiment. As a condiment, you can sprinkle it on chicken or fish for a delicious taste of Med-Rim cuisine. Sumac (can substitute Juniper Berry) Toasted sesame seeds Salt Cumin Mediterranean thyme Greek oregano and marjoram
Spice Blends http://www.savoryspiceshop.com/spice-blends/whole/ Mulling Spices When temperature drops, you will find this concoction a must. This is just the thing to warm you up around the fire with friends during the holidays. Fortify your wine or apple cider in this robust blend of Saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace and inner cardamom seeds. Saigon cinnamon Allspice Ceylon and Madagascar cloves Blade mace Inner cardamom seeds Chai Spices We take extra care making this blend to ensure that the exact proportions of each ingredient are added to the finished product. Chai tea is a much loved Indian blend of ginger, cinnamon, bay leaves, cardamom, fennel and anise seeds. Mixed with a black tea, a sweetener and a heavy milk, the results are simply heavenly. Bay leaves **A wonderful ingredient in Men s Fragrances Indonesian cinnamon Ginger Green cardamom Fennel Anise Cloves Black pepper à Chai and pumpkin pie spices are considered to be some of the most alluring materials for men when worn by women.
The Four Corners Peppercorn Blend This is by far our most popular peppercorn blend, so treat your pepper grinder right and give it a try. This is a delicate combination of black, white, green and pink peppercorns. Each of the flavors will dance along your tongue and come together for a grand finale. You will notice the robust Tellicherry followed by the subtle complexity of the Sarawak white, next a sharp hint of the Mysore green and to end it all, a little floral sweetness from the rosies. - See more at: http://www.savoryspiceshop.com/blends/pprcrn4.html#sthash.neiu6c 3J.dpuf Tellicherry black peppercorns Sarawak white peppercorns Mysore green peppercorns Reunion pink peppercorns à I d look into tincturing this blend
Vanilla Profiles: The standard for this single strength is 100 beans per gallon to assure you only the best vanilla flavor. **For fragrance, it is standard to use 1 lb of beans per gallon of alcohol. à I want you to consider that different Vanillas have different profiles, and can be used in different combinations, depending on the other ingredients in a perfume. Consider these simple descriptions: Madagascar, Bourbon : Perfect for cakes, cookies, custards, frosting, meringues and puddings. Mexican: This complex vanilla pairs nicely with desserts that are heavily spiced. Surprisingly, it is also useful in tomato-based sauces. Just a dash cuts acidity and will help bring the flavors to the surface. Tahitian: Tahitian extract is perfect for all your vanilla needs, but it pairs particularly well with fruit-based foods (and fragrances).
Korean Black Garlic Produced using a patented, high heat fermentation process, aged black garlic is an all natural product with no additives, preservatives or any other ingredients. The month long aging process not only changes the color of the garlic, but also the taste and the texture. In Taoist mythology, black garlic was rumored to grant immortality. The flavor and aroma of garlic as we expect it is diminished but in its place is a rich, almost demi-glaze like flavor that finishes with the sweetness of figs and the subtle undertones of garlic. - See more at: http://www.savoryspiceshop.com/spices/garlbla.html#sthash.wv4ee Kyo.dpuf à I tincture these black bulbs and use it in perfumes containing Tuberose. Mmm Mmm Good!