Zahtar, Togarashi & Vadouvan Spice Trio
A Trio of Worldly Spice Blends
This Zahtar, Togarashi & Vadouvan Spice Trio from Whole Spice takes you on a culinary tour through the Middle East, to Japan and finally stops in France. Purchase as a trio and save $1 per jar. Also available individually.
Zahtar: To make their Zahtar spice blend, Whole Spice sources fresh zahtar herb (a relative of oregano) in Israel and combines it with ground sumac, toasted sesame seeds, sea salt and a touch of olive oil. The herbal bitterness plus the tartness of sumac and nuttiness from the sesame come together in an intriguing rich and savory mixture. Stirred into hummus or yogurt dip or added to spinach turnovers, it gives appetizers a touch of exotic flair. The mixture can also be added to marinades or used as a dry rub for fish or chicken. To make your own zahtar flatbread, simply mix with olive oil to make a paste, brush over pizza dough and bake.
Shichimi Togarashi: A popular condiment at Japanese tables, Shichimi Togarashi is a seven-spice blend that excites the taste buds with a full range of flavors in mouthwatering harmony: hot Korean chili, cayenne and ginger, toasty sesame seeds, umami-rich roasted seaweed, sweet brown sugar, Japanese sea salt and aromatic orange peel. Commonly sprinkled on yakitori (grilled skewers), rice bowls and Asian noodle dishes and soups, this spicy seasoning works magic on rich foods such as tempura, broiled eel and grilled pork, bringing out the clean, simple flavors of great ingredients.
Vadouvan: One of the mildest and most delicate of curries, Vadouvan is a French take on Indian seasoning, having originated in the French settlement of Pondicherry in southern India. Featuring tangy, aromatic curry leaves and a medley of classic Indian spices, this blend gets a French twist and a hint of earthy sweetness from the addition of shallots, onion and garlic. Cooking coaxes out the deep roasted and smoky flavors of Vadouvan, while a sprinkle at the end of cooking plays up its lighter, brighter notes. Or have fun experimenting with Vadouvan—on popcorn and candied nuts, in dips and dressings, as a rub for grilled meat, even in ice cream—and discover just how versatile this multicultural curry powder can be.
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