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'Round the World Spice Set

10 Jar Set of Seasonings from Around the World

Round the World Spice Set from Savory Spice
Round the World Spice Set from Savory Spice
Round the World Spice Set from Savory Spice
Round the World Spice Set from Savory Spice

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Details

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

Za'atar Seasoning

Chinese Five Spice

Herbes de Provence

Garam Masala

Tan-Tan Moroccan Seasoning

Chimichurri Dry Marinade

Limnos Lamb Rub

Vietnamese Sweet Lemon Curry

Shichimi Togarashi

Ingredients

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

Dietary Information

Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Corn-Free


'Round the World Spice Set Recipe

INGREDIENTS:

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),
halved lengthwise
2 cups (packed) spinach leaves,
roughly chopped
4 to 6 eggs
4 oz. feta cheese, cubed

DIRECTIONS:

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


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