Herbs

Avram Israeli Veggie Spice. This blend is savory, nutty, and aromatic. This blend balances savory and earthy perfectly! Inspired by Al (Hebrew name Avram), a man who inspired me to create this spin on a famous Israeli vegetable blend, so we thought it fitting to name it after him! Savory and aromatic, this blend compliments roasted vegetables, raw vegetables or as a topping on salad. Try this blend on anything, you won't be disappointed. This blend is a must try! Refill bag - 2 ounces

Handcrafted in small batches with parsley, pumpkin seeds, and spices.

Quick Recipe - Slice 2 pounds of carrots diagonally about 1 1/2 inches think. In a pot add 2 to 3 cups of water and bring to a boil. Add carrots and bring the water back to a boil until the carrots are somewhat tender. Remove from flame, strain carrots and blot them dry with a towel. In a skillet add 2 tablespoons of butter (or substitute) over high heat. In a bowl toss carrots with 1 tablespoon of olive oil, add 2 tablespoons of this blend and toss to cover. Completely optional, add a pinch of cayenne pepper. Put the carrots in the skillet with the butter over high heat to slightly sear the carrots for about 5 minutes. Remove from flame and serve immediately. 

 

Turkish Bay Leaves. A flavorful herb used extensively to flavor soups and stews, often found in blends. A necessary staple of any well-stocked pantry or spice rack!

Bay leaves are often used in Mediterranean, Mexican, West Indies, and American cuisine.

Good source of vitamin A, vitamin C, folic acid, B complex vitamins. Minerals: copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Contains eugenol.

Basil leaf - Ocimum basilicum, sweet basil, robust, aromatic, minty and slightly peppery in taste. Excellent, bold flavor! Great to spice up, meats, stews, salads, pasta and sauces, pesto, pizza and yes, tea blends!  Basil is best used when added towards the end of cooking as it will loose it's flavor with intense heat.

 

Fenugreek leaves. Aromatic, minty in taste. A staple in Sri Lankan and Indian curries. It's great on fish and it gives vegetables a nice twist! Sprinkle this interesting herb on top of soup or steep as a tea. When steeped as a tea, it produces milk for breastfeeding mothers.

Salty, woodsy and savory. Great when used on chicken, fish, meat, potatoes, pasta or veggies. Blended with nutrient rich pink Himalayan sea salt, thyme, tarragon, basil and spices.

5 ounces

A wonderful blend that goes great with baked breads (add room temperature butter to 1 tbsp) and as a spread on fish and seafood. 

Blended with garlic, paprika, basil, and dried parsley.

The most amazing pizza begins with this blend. Liberally sprinkle this blend on your homemade pizza or store bought pizza for a mouthwatering compliment with a spicy kick.  Great on pasta as well as vegetables. This versatile blend even goes great with scallops, shrimp and fish. Blended with Greek oregano, basil, fennel, crushed red chili and garlic. 2 ounces, refill bag

Quick game time recipe: brush your pizza bread with olive oil and sprinkle the blend on sauce, then build your pizza adding:

cooked sliced chicken (or cooked crumbled Italian sausage)

roasted red bell peppers

mushrooms

red onion

1 cup mozzarella cheese (or pizza blend)

Finally sprinkle this blend liberally on top. Bake at 450 degrees F or until cheese melts, about 12 minutes.

Gotu Kola, is one of the most widely used and important Ayurvedic herbs on the market today. It has been used in Ayurvedic medicine for thousands of years and is thought to be one of the most spiritual and rejuvenating herbs in Ayurveda. It is also thought to increase psychic sensitivity and is often used to treat anxiety due to its calming abilities. Gotu Kola is also one of the largest cultivated crops in India and thrives under organic farming conditions. While popularly used as a food source (in curries, rice, salads and vegetarian dishes) rich in vitamin C in the form of leafy greens within Bangladesh, Thailand and Sri Lanka it also has been internationally recognized within many countries pharmacopoeias and has been a valid, recognized, botanical medicine since 1884.

It is used to support healthy veins and circulation. It is also used externally for minor wounds and burns. The herb is traditionally used to reduce anxiety, promote calmness and relaxation. 

Delicious when prepared as a tea - taste is as delicious and as light as green tea!

DISCLAIMER: ALWAYS CONSULT WITH YOUR DOCTOR BEFORE TAKING ANYTHING IN ADDITION TO YOUR DAILY MEDICATION. THIS PRODUCT IS NOT INTENDED TO TREAT OR CURE ANY ILLNESS AND IS USED AS A COMPLIMENT TO YOUR CUISINE WHILE PROMOTING GOOD HEALTH FROM THE VITAMINS, MINERALS AND COMPOUNDS FOUND NATURALLY IN EVERYDAY COOKING SPICES.

Greek Spice Blend This full flavored spice is warm and sunny with notes of lemon, herbs, pepper and a hint of sweetness. Great on steak, lamb, fish, chicken, vegetables, potatoes, and salads. 

Blended with lemon, salt, oregano, garlic, marjoram, and coarse black pepper.

Herb Rice Blend. This rice blend is no boxed mix! Fresh ground parsley, basil, bouillon and thyme is a delight when added to rice or spaghetti. This blend also shines on chicken, fish, steak and as a compound butter (by adding 2 tbsp. of blend to a tub of butter, stir and refrigerate 24 hours). Great on garlic bread too. A kid favorite!

Try 3 1/2 tablespoons of this pleasing blend with 1 1/2 cups of uncooked rice, 2 1/2 cups of water, 1 tablespoon of butter and 10 pieces of spaghetti broken into pieces. Bring to a boil, then simmer 20 minutes.

This blend is also fantastic as a soup mix. Simply add 2 tbsps of this blend to 4 cups of chicken broth (low sodium please), 1 cup of diagonally chopped carrots and a pinch of crushed red chili. Let simmer for15 minutes or until carrots are tender. Next, add chicken breast and simmer until chicken Is cooked, about 15 minutes. 

Savory, aromatic complex herbal blend. From the French region that bears its name. A staple of France, this savory, yet vibrant blend of herbs is better for flavoring heavier sauces like those made from meat drippings, a sure hit!

Blended with sage, summer savory, rosemary, thyme, Turkish bay leaves and fennel. No salt

 

Herbes de Provence. Aromatic, flavorful, savory and earthy. Wonderful in tomato and lamb dishes. Fantastic on chicken and potatoes! Make a quick compound butter add 1 tablespoon of this blend to 1 stick of butter and spread on steak during the final minute of grilling. This savory blend is traditionally made from a combination of basil, lavender, marjoram, rosemary, savory, and thyme. 2 ounces

Israeli Za'atar. Herbal, nutty, and slightly tart. This blend is commonly eaten with pita (which is dipped in oil and then Za'atar) and is versatile enough to use in meats and veggies or sprinkled on hummus. 2 ounces

Blended with Greek oregano, sesame seeds, sumac, and sea salt.  

For a delicious side dish:

1. boil 2 cups of Kalamata olives with 1/2 cup of olive oil for 15 minutes
2. then add 3 tablespoons of this blend
3. simmer 5 more minutes,
4. serve warm or cool!

For a delicious appetizer:

 

Known as the meat herb, marjoram can be a welcome condiment on sandwiches, but is generally used with roasted meats, in poultry stuffing, and in spice rubs and marinades.

Take a trip to the Mediterranean! This mild and pleasant blend is very tasty with subtle hints of mint. Great on meat, salads, soups, and vegetables. 2 ounces

Blended with oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill weed, and savory.

Aromatic, savory, and complex.This French blend is used for slow cooking, as the flavor intensifies. It goes great with meat or as a dusting on shrimp.

Blended with bay leaves, coriander, white peppercorns, nutmeg, thyme, rosemary, cloves, and spices. 

Oregano is a warm and aromatic yet slightly bitter herb. The best quality oregano is grown in warm dry climates and has a pungency that numbs the tongue. Sunlight encourages the concentration of the essential oils that give oregano its flavor. Mexican oregano is a plant in the verbena family that has an even stronger flavor and more aromatic than that of Greek or Italian oregano and is used in Mexican cooking where bold flavors are a must. 1 ounce 

Recipe using this herb

Strong mint aroma and taste. Mint has a high menthol content, and is often used in Mediterranean cooking, in tea and for flavoring ice cream, in confectionery, spice blends and chewing gum.

This superior complex blend of spices are sure to please. Think shish kebab with rice pilaf or a nice lamb chop!

Great for lamb and as a marinade (1/4 cup of blend, add 1 cup dry red wine and 1/2 cup olive oil). Equally delicious on vegetables.

Blended with cilantro, parsley, mint, onion flakes, marjoram, cumin, cinnamon, white pepper, cayenne powder, cloves, cardamom, and nutmeg.

Aromatic and savory. This leafy herb is used in much of the Italian cuisine that has become a staple of the American diet such as pizza, pasta, and lasagna, just to name a few. Used often in seafood as well as Mediterranean and Cuban cuisine.

Organic Egyptian Basil. Slightly sweet, aromatic. Cooking options with fresh basil are almost unlimited. Basil is often added to pizza, chicken, pasta, sandwiches, sauces, salads, eggs, and fresh fruit. It can also be added to vinegar, oil, jam, and sauces such as pesto.

When cooking, basil is often added to a dish at the last possible moment to preserve the flavor.