The Spice Trail’s Very Own Fresh Ground Spice Blends

Since its inception, The Spice Trail has prided itself on grinding and blending spices to create amazing infusions that are capable of transforming a simple meal into an exotic burst of flavours and aroma. Our spice blends are made on the premises in small batches every few weeks, using only the finest ingredients and are free of flavour enhancers, preservatives, additives and salt(except Dukkah). Most of the recipes for these aromatic blends have been handed down through the generations from mother to daughter and some are our own intuitive creations. Initially we started with a few basic blends but over the years have increased the variety to 25 different concoctions and are sure that there is something here for the novice as well the the most discerning foodie.

Indian Spice Blends

Bombay Curry Powder
Is a robust blend of spices, versatile in all kinds of cuisine; great with meat, chicken, fish and even veges. A totally soul satisfying blend.

Ceylon Curry
This roasted spice blend is good enough to tame even the blandest of palates. A hot favorite in Sri Lankan cuisine famous for its roast beef with oomph!

Kashmir Garam Masala
This delicately fragrant spice blend comes from Kashmir, the land once known as paradise with its gentle people and mouth watering rich cuisine

Dhansak Spice
This heart warming Parsi delicacy is a Sunday lunch special. Full of goodness, Dhansak is a blend of lentils and lamb/chicken cooked with plenty of fresh herbs and spices, served with rice.

Korma Spice
From North India, Korma, with its delicate flavors was a hot favorite of the Moguls. Its sublte tone and sensual aroma of nutmeg and cardamon makes it a perfect “first date cook off” guaranteed to impress.

Biryani Spice
Want to transform the humble rice into a dish fit for a king? Biryani Spice is the answer; a combination of whole and ground spices, lends itself well to chicken, beef or lamb

Garam Masala
A hot blend of 16 different spices brought together to create a fragrant explosion of taste and scent. Indulge your senses with this exotic creation

Panch Phora
A combination of 5 spices, Panch Phora, a must have in Bengal cuisine, turns the humble potato into an exquisite dish, guaranteed to impress the toughest critics

Pilaf Spice
Pilaf Spice is that fusion of spices that creates the festive must-have Saffron Rice popular all over the Indian Subcontinent and Middle East, right up to Turkey.

Tandoori Spice
A potent spice blend that is capable of making an event out of a simple Barbeque party. Invite the boss and impress him with your special Tandoori Chicken/lamb

Vindaloo Spice
Not for the faint hearted, Vindaloo comes from the former Portuguese colony of Goa. Once tasted, people have been known to become slaves to this fiery hot blend

Rogan Josh
An all time winner with curry lovers over the world, Rogan Josh is a mild to medium spice blend that goes well with meat, chicken and veges. Lovely winter warmer served with hot naan or crusty bread.

Madras Curry
Hot Southern Indian concoction embellished with the lemony curry leaf is certain to change your opinion about lentils, beans and veges. Try it with our famous Pumpkin Curry recipe

Butter Chicken Spice
The most popular Indian dish over the world, Butter Chicken is a concoction of mild spices simmered in a creamy tomato sauce with chunks of flame grilled chicken

Chai Tea Spice
This blend of spices is what goes into the popular Chai or “Spice Tea”. Add a pinch to your tea along with milk and honey for a refreshing, energizing and stimulating drink


Morrocan Spice Blends

Chermoula
Popular Morrocan blend, medium to hot in heat but packed with flavour, is amazing with fish and other seafood. Also lends itself well with poultry, especially duck

Dukkah
Dukkah is this delightful blend of roasted hazelnuts, toasted sesame seed n exotic herbs & spices from the mysterious land of Morocco. Serve it in a party with some virgin olive oil and balsamic vinegar or use as a sprinkle on a whole host of dishes

Harrissa
A fiery hot blend from Morocco, delicious as a rub on roast lamb, barbeque chicken or grilled fish. A delight for the connoisseur and life changing for the novice

Ras el Hanout
Means “top of the shop” and is the very best blend of spices from Morocco, liberally infused with cinnamon, cardamom and allspice. Great with lamb, chicken, rice or couscous

Tagine Spice
This beautiful, fragrant spice is a must have in Moroccan cooking. Its subtle flavour goes very well with chicken or lamb. Traditionally tagines are cooked in special pots which have a conical lid, but you could get away with using a standard saucepan with a tight fitting lid or a slow cooker.


Middle Eastern Blend

Baharat Spice
Fragrant Middle Eastern blend, with a full bodied flavour, with a hint of cayenne and cardamom, ideal for casseroles or just as a rub for lamb or chicken roast


African Blend

Berbere Spice
Berbere is an essential seasoning in most African cuisine, especially Ethiopian. Great for winter warming hot pots or as a sprinkle for barbequed meats. Try it with our slow cooked lamb/beef shank hot pot recipe.


Other International Blends

Cajun Spice
If you haven’t heard of this hot peppery spice blend, you haven’t been living. Essential ingredient in New Orleans style blackened fish or grilled chicken.

South African Curry Powder
This is the closest you will find to the authentic curry blends of South Africa. Dynamic, with a good dose of heat, is fantastic with coconut based fish, prawn or goat curries


A - G | H - K | L - Q | R to Z

A - G

aniseed.jpgAniseed
Aniseed is one of the oldest spices known to man. Aniseed is a carminative and expectorant and essential in treating respiratory disorders. It is also used to flavor curries, cakes, bread, cookies.


allspice.jpgAllspice
Also known as Pimento is a native of Jamaica where it grows almost wild. Allspice gets its name from the fact that it has the flavours of clove, ginger, cinnamon, nutmeg and pepper.


baharatspice.jpgBaharat Spice
Fragrant Middle Eastern blend with a full bodied flavour, with a hint of cayenne and cardamom, ideal for casseroles or just as a rub for lamb or chicken roast.


berbere1.jpgBerbere Spice
Berbere is an essential seasoning in most African cuisine, especially Ethiopian. Great for winter warming hot pots or as a sprinkle for barbequed meats.


biryani.jpg Biryani Spice
Want to transform the humble rice into a dish fit for a king? Biryani Spice is the answer; a combination of whole and ground spices, lends itself well to chicken, beef or lamb.


BombayCurryPowder.jpg Bombay Curry Powder
Is a robust blend of spices, versatile in all kinds of cuisine; great with meat, chicken, fish and even veges. A totally soul satisfying blend.


BrownCardamomPods.jpgBrown Cardamom Pods
The Cardamom belongs to the ginger family and grows wild in the rich moist forests of Southern India. The brown variety has a strong spicy flavor and is great infused with rice.


cajanspice.jpg Cajun Spice
If you haven’t heard of this hot peppery spice blend, you haven’t been living. Essential ingredient in New Orleans style blackened fish or grilled chicken.


caraway.jpgCaraway
Caraway is one of the most important spices in European bakeries where it is used to flavor bread and biscuits. Caraway tea is excellent as an all round body cleanser .


cayennepepper.jpgCayenne Pepper
Cayenne Pepper is prepared from finely ground, small pungent chilies of East Africa, Japan or India. It has a robust fresh fragrance and is medium on the heat range.


CeylonCurry.jpgCeylon Curry
This dark roasted spice blend is good enough to tame even the blandest of palates. A hot favorite in Sri Lankan cuisine famous for its roast beef with oomph!


CinnamonGround.jpg Cinnamon Ground
Cinnamon is the dried outer bark of the cinnamon tree. Sri Lanka grows the world’s best cinnamon which is spicy sweet. Cinnamon is an essential ingredient of the famous Indian Chai tea.


cloves.jpgCloves
Cloves are the dried unopened flower buds of an evergreen tree of the myrtle family, native to South-East Asia. Clove oil is used to relieve toothache as it is antiseptic in nature.


clovesGround.jpgCloves Ground
An essential ingredient in Garam Masala, curing ham and deserts. Many battles have been fought over cloves by the Colonials. Cloves were once touted as aphrodisiac in Europe.


coriander.jpgCoriander
Coriander is a versatile spice/herb since all parts of the plant are used in cooking and interestingly enough all parts taste different. Coriander tea is useful in fighting cholesterol.


corianderground.jpgCoriander Ground
Ground coriander seeds are a must have in every Asian Chef’s kitchen. It gives curries its distinctive flavor. Coriander aids digestive functions and is packed with vitamin C.


cumin.jpgCumin
Cumin is native to North Africa and the Mediterranean but is now cultivated in many parts of the world. Cumin is not only great in flavoring food but has many health promoting benefits as well.


cuminground.jpgCumin Ground
One could go on and on about the many benefits of cumin in our diet. Not only does it taste great but is also used in treating, sores, colic, insomnia, amnesia, and a boon for pregnant and nursing mothers.

Dhansak Spice
This heart warming Parsi delicacy is a Sunday lunch special. Full of goodness, Dhansak is a blend of lentils and lamb cooked with herbs and spices, served with rice.



dukkah.jpg Dukkah
Dukkah is this delightful blend of roasted hazelnuts, toasted sesame seed n exotic herbs & spices from the mysterious land of Morocco. Be sure to impress your friends.


fennel.jpg Fennel
Fennel has a sweet liquorice flavor. The seeds are used in pickling and in meat and rice dishes. Fennel tea, had first thing in the morning is supposed to speed up our metabolism.


fenugreek.jpgFenugreek
Fenugreek is a strong, bitter tasting spice used in curries, but is essential for keeping good health since it balances the body’s doshas . Its seeds can be sprouted and used in salads.


FenugreekGround.jpgFenugreek Ground
Fenugreek is a fantastic spice because of its many health promoting qualities. Its tea had daily helps remove excess mucous, which is the main cause of disease in the body.


garammasala.jpgGaram Masala
A hot blend of 16 different spices brought together to create a fragrant explosion of taste and scent. Indulge your senses with this exotic creation.


GingerGround.jpgGinger ground
Ginger is known to be the elixir of life. It is said that a person who consumes ginger daily will live a long and healthy life. Ginger stimulates the digestive fire and is also an aphrodisiac.


greencardamompods.jpgGreen Cardamom Pods
This fragrant cardamom can be used to flavor savory and sweet dishes. It takes the place of vanilla in eastern cooking. Cardamom promotes vitality, fights depression and cures digestive disorders.

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H - K

Harissa.jpgHarrissa
A fiery hot blend from Morocco, delicious as a rub on roast lamb, barbeque chicken or grilled fish. A delight for the connoisseur and life changing for the novice.


chilipowder.jpgHot Chili Powder
Chilies are native to South America and the Spanish spread them to the rest of the world. A must have ingredient in curry dishes, chili powder determines how hot your curry will turn out.


JuniperBerries.jpgJuniper Berries
This plump purple berry is native to Europe. It has a bitter sweet pine flavor with a peppery aftertaste and is used to flavor gin, sauerkraut and game meats like venison and wild boar.


kashmirmasala.jpg Kashmir Garam Masala
This delicately fragrant spice blend comes from Kashmir, the land once known as paradise with its gentle people and mouth watering rich cuisine.


kormamasala.jpg Korma Spice
From North India, Korma, with its delicate flavors was a hot favorite of the Moguls. The sensual aroma of nutmeg and cardamon is perfect to impress your date.

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L - Q

mace.jpg Mace
Mace is the outer covering of the nutmeg seed. It is bright red and lacy when fresh but turns dull orange when dried. It is used to season corned meats and is one of the ingredients of Garam Masala.

Madras Sambhar
Hot Southern Indian concoction embellished with the lemony curry leaf is certain to change your opinion about lentils, beans and veges.


mustardSeed.jpgMustard Seeds
There are two varieties of mustard seeds, yellow which are mild and the dark brown which are pungent and bitter. Mustard is a universal spice and can be found as a flavoring in all kinds of cuisines.

Mysoore Magic
Need some magic in your kitchen? Try Mysoore Magic, a versatile spice that can transform a simple curry into an exotic delight. Not too hot, just right.


Nigella.jpgNigella
Often called wild onion seed and sometimes even black cumin, Nigella has a hot pungent taste and used liberally in Bengali cuisine. It is also used to garnish Turkish and other Mid Eastern breads.


Nutmeg.jpgNutmeg
Nutmeg is the seed of the nutmeg tree and is enclosed in a hard shell. Its flower is the spice Mace. It has a sweet spicy aroma and is best bought whole and grated for use as and when needed.


nutmegGround.jpgNutmeg Ground
Nutmeg is native to South East Asia and the West Indies. Nutmeg Nutmeg is used to enhance seasonings and flavor sweets and desserts. It is a very potent spice and should be used sparingly.


panchphora.jpg Panch Phora
A combination of 5 spices, Panch Phora, a hot favorite in Bengal cuisine, turns the humble potato into an exquisite dish, guaranteed to impress the toughest critics.


paprikaSmoked.jpgPaprika Smoked
This is the smoked version of the paprika and comes from the region of Murcia in Spain. It is this paprika that gives the distinctive flavor to chorizo sausages and the condiments that make up tapas.


PaprikaSweet.jpg Paprika Sweet
This Hungarian Paprika is made from dried sweet chili-pepper pods. It is mild flavored and imparts a rich red hue to whatever dish it is added. It is rich in vitamin C content.


PepperCornsBlack.jpgPepper Corns Black
Pepper is one of the oldest and most widely used spices. It is known as “King of Spices” and many battles have been fought over it in the Middle Ages. Black pepper is a stimulant and tonic.


PepperCornsWhite.jpgPepper Corns White
When the fruit of the pepper corn is treated in water and its outer layer removed, we have what is called White Pepper Corns. Besides its culinary uses, white pepper has many health benefits.

PilafSpice.jpgPilaf Spice
Pilaf Spice is that fusion of spices that creates the festive must-have Saffron Rice popular all over the Indian Subcontinent and Middle East, right up to Turkey.


poppyseeds.jpgPoppy Seeds
Poppy seeds are found in the heads of the opium flower. They are ground into a paste and used to thicken curries and gravies. Opium, derived from poppy is the source of the valuable drug morphine.

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R - Z

Rogan Josh
An all time winner with curry lovers over the world, Rogan Josh is a mild to medium spice blend that goes well with meat, chicken and veges.


SesameSeedBlack.jpgSesame Seed Black
These are the unhulled variety of sesame seed, used extensively in Japanese cuisine and on Continental breads as a sprinkle. Sesame seeds are a rich source of Estrogen.


SesameSeedWhite.jpgSesame Seed White
These tiny seeds are native to India where they are highly valued for their nutritional oil and used in confectionery. In the Mid East sesame seeds are used to make tahineh and halwa.

South African Curry Powder
This is the closest you will find to the authentic curry blends of South Africa. Dynamic, with a good dose of heat, is fantastic with coconut based fish, prawn or goat curries.


staranise.jpgStar Anise
The Star Anise is perhaps the prettiest and most sweet smelling spice. Rice cooked with Star Anise is the most appetizing and aromatic. Star Anise is widely used in potpourri for its fragrance.

Tandoori Spice
A potent spice blend that is capable of making an event out of a simple Barbeque party. Invite the boss and impress him with your special Tandoori Chicken/lamb.


Turmeric.jpgTurmeric
Turmeric is a rhizome of the lily family, and its root is dried and used in powdered form as a spice. It imparts a unique flavor and color to the dish and when fresh can be sliced and added to salads.

Vindaloo Spice
Not for the faint hearted, Vindaloo comes from the former Portuguese colony of Goa. Once tasted, people have been known to become slaves to this fiery hot blend.

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