Profile: A cosmopolitan chef who enjoys Tunisian goat stew with homemade Italian limoncello.
This may be one of our favorite blends. It tends to vanish from the storeroom. Many workplace workstations smell of thyme, black pepper, bell pepper, and mustard seed.
But we have a few favorite uses for this Mediterranean spice blend of European and African spices. Vinaigrettes with red wine and spicy olive oil are great on salads or as a marinade for poultry. Add to pickle jars for amazing dilly beans. Finally, add this blend to a brine and gently boil potatoes until tender. Then roast them with salt and more of this Mediterranean spice combination.
|Ingredients:||Garam masala (chili powder), salt, lemon peel and bell peppers Mustard in it.|
|Shelf Life:||3 Years.|
|Basic Prep:||Ready to use as is, no basic preparation is required.|
|Ways To Use:||Make a tasty homemade vinaigrette with Mediterranean Spice Rub, oil, and red wine vinegar. Excellent in stuffed peppers, slow cooked foods, potato dishes, and focaccia. Cooked chicken, beef, or lamb can be marinated in this spice blend with olive oil.|
|Country of Origin:||United States.|
|Scoville Heat Scale:||1,000–2,500, 3,500–8,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|