'Round the World Spice Set
10 Jar Set of Seasonings from Around the World
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As featured in the New York Times Wirecutter's 2020 gift guide for frequent travelers, this spice set is your flavor passport to the rest of the world. Take your taste buds on a journey to India with Garam Masala, then jet over to Japan with a sprinkle of Shichimi Togarashi before embarking on a tour of the Mediterranean with Limnos Lamb Rub. With ten big flavors from all corners of the world, your global adventure awaits.
This spice set contains the following products in 1/2 cup glass jars:
Peruvian Chile Lime Seasoning
Chinese Five Spice
Herbes de Provence
Tan-Tan Moroccan Seasoning
Chimichurri Dry Marinade
Limnos Lamb Rub
Vietnamese Sweet Lemon Curry
Peruvian Chile Lime Seasoning: Cumin, salt, mild chili powder, annatto, turmeric, aji amarillo chiles, makrut lime leaves, Mexican oregano and cilantro
Za'atar Seasoning: Sumac, toasted sesame seeds, salt, cumin, Mediterranean thyme, Greek oregano and marjoram
Chinese Five Spice: Chinese cinnamon, star anise, fennel seed, cloves, ginger, black pepper
Herbes de Provence: French thyme, savory, fennel, rosemary, marjoram, basil, lavender, tarragon
Garam Masala: Coriander, black pepper, charnushka, cumin, black cardamom, green cardamom, cloves, mace, Saigon cinnamon, bay leaves
Tan-Tan Moroccan Seasoning: Hungarian paprika, white sugar, cumin, salt, Ceylon cinnamon, black cardamom, parsley, coriander, turmeric, cayenne, ginger, fenugreek, anise, Saigon cinnamon, black pepper, mustard powder, mace, sugar, spices, garlic, onion, lemon peel, arrowroot
Chimichurri Dry Marinade: Tomato powder, red bell peppers, paprika, Aleppo chiles, arrowroot, garlic, parsley, cumin, minced green onion, cracked bay, Mexican oregano
Limnos Lamb Rub: Coarse sea salt, garlic, lemon peel, onion, black pepper, fennel, rosemary, Mediterranean thyme, sage, basil, parsley, Greek oregano, spearmint, marjoram
Vietnamese Sweet Lemon Curry: White sugar, turmeric, lemongrass, cumin, black pepper, California paprika, salt, coriander, garlic, cardamom, citric acid, cayenne and curry leaves
Shichimi Togarashi: Toasted sesame seeds, black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chiles, Szechwan peppercorns, ginger and toasted seaweed
'Round the World Spice Set Recipe
2 Tbsp. Limnos Lamb Rub, divided
1 lb. ground lamb
2 Tbsp. olive oil
1/2 red onion, diced
1 red bell pepper, diced
1 (28 oz.) can crushed tomatoes
1 to 2 tsp. California Paprika
4 cloves garlic, minced
1/2 cup pepperoncini peppers
(about 10), sliced
1/2 cup Kalamata olives (about 12),
2 cups (packed) spinach leaves,
4 to 6 eggs
4 oz. feta cheese, cubed
Mix 1 Tbsp. of the Limnos into ground lamb. Cover and refrigerate for about 1 hour. Heat oil over medium-high heat in a medium oven safe skillet. Take half of the seasoned lamb and pinch off pieces to add to the skillet. Cook until pieces are browned on all sides, about 5 min. then transfer to a plate. Repeat with remaining lamb. Add onion and bell pepper to skillet with lamb drippings and cook until tender, about 5 min. Add tomatoes, paprika, garlic, and remaining 1 Tbsp. Limnos Lamb Rub. Stir to combine and simmer over low heat for 10 min. Meanwhile, preheat oven to 350 degrees. Stir in pepperoncini, olives, and spinach. Use a serving spoon to make craters in the sauce. Crack an egg into each crater, keeping the eggs a couple inches apart. Nestle cubes of feta and cooked lamb into the sauce around the eggs. Bake, uncovered, for 12 to 15 min. until yolks are just set and whites are no longer translucent. Let cool for a few minutes before serving.
SERVING SUGGESTIONS: Serve with pita or naan bread for dipping into the sauce. Great with our Mt. Olympus Spiced Tzatziki Sauce as a topping.
YIELDS: 4 to 6 servings
THANKS TO: Savory Spice Test Kitchen