New blends add a spectrum of flavours to the UK spice scene
A range of new spice blends for poultry, meat and fish has been launched by Bart Spices and join the existing range of speciality blends.
Ras El Hanout is a blend of 11 spices (including ginger, paprika, allspice and cardamom), with the addition of rose petals to add a soft, floral touch. It is suitable for flavouring tagines and couscous dishes or can be combined with oil and lemon juice to make a marinade for lamb, chicken and fish, claims the firm.
Meanwhile, Baharat - inspired by Middle Eastern cooking - contains cinnamon, cayenne pepper and nutmeg. It works well with grilled meat and can be rubbed into the protein before cooking. It can also be melted with butter for basting a roasting chicken.
Jerk is another new addition. A hot and spicy blend that is designed for classic jerk chicken and can also add a Caribbean twist to a range of meat dishes.
Inspired by the flavours of America's Deep South, Creole is a blend that uses cayenne to give dishes a piquant and peppery flavour.
In addition, Cajun is a hot chilli blackening spice blend that adds an authentic taste and colour to fish, poultry and potatoes. It's also a great addition to salsas, claims the company.
The spice blends are presented in stylish stainless steel tins and cost £2.99 for 65g. The range is available from Waitrose, independent fine food stores and online from http://www.bartspicesdirect.com.
Contact: Bart Spices Tel: 01179 773474
