TREEBEARD'S PURE SPICE AND HERB MIXES

Here is the current line-up of our pure spice mixes, with the ingredients listed, and a few suggestions for use.
 Use these blends any way you want — the suggestions are just that: starting points for some creative culinary thinking.
 
Mix the blends and create your own experience.
 
You can also use some mixes (like Ras El Hanout, Winelands Rub, Baharat, and Aladdin's Magic) with chunky/flat bread and olive oil for your own dukkah experience. Add crushed pistacchio or hazelnuts and sesame seeds for texture.
 
If you bake your own bread/rolls/roosterkoek, try adding some of these mixes to the flour (feedback from customers indicates that the Greek Mix and Rosemary & Friends add great taste to home-baked bread). Or sprinkle on top of the dough just before it goes into the oven.
 
Think outside the box...and the spice-bottle!
 

COOK, BRAAI, SEASON
1/2/3. BBQ (Mild/Medium/Hot)
	Cumin, paprika, parsley, coriander, salt   Great flavour for potjiekos, general cooking and braaiing! Sprinkle over or dry rub on meat and poultry, then cook, fry, or braai. Mix with olive oil and use for basting. Add to eggs, stirfry or vegetable dishes. Use as seasoning on prepared food.
4. Alice The Third (Saltfree Seasoning)
	Basil, black pepper, cayenne pepper, garlic, nutmeg, onion, paprika, parsley, sage, thyme   Salt-free does not have to mean tasteless! Use on beef and other dishes as you would use salted seasoning mixes; before, during or after cooking - sprinkle over, rub on, use as part of your favourite marinade. Use as table seasoning. Mix with cream cheese for potato topping. Sprinkle over fries. Be creative!
5. Lemon & Thyme
	Dried lemon, thyme, coriander, fennel, salt   Great for grilled seafood and chicken, or mix into batter for fried fish. Sprinkle/rub on chicken and roast/grill/braai, or add as seasoning when cooking. Add to liquid when cooking rice or quinoa. Mix with cream or yoghurt for baked potatoes or other vegetables. Use in seasoning for chicken stuffing.
6. Mixed Herbs
	Basil, marjoram, garlic, Greek oregano, onion, parsley, rosemary, sage, tarragon, thyme   Savoury and slightly sweet herb seasoning with a nice smoky flavour, to boost the flavour of pasta sauces, soups, stews, breads, marinades, butter, salad dressings, stocks, vinaigrettes, and vegetable dips. Sprinkle on any meat before cooking or add to sauces and gravies. Add salt to taste to this mix if you aren't worried about the sodium content of your dishes.
7/9/10. Curry (Mild/Medium/Hot
	Coriander, cumin, garam masala, turmeric, cinnamon, cardamon   A tasty curry mix for everyday use. Use to season your meat for curry and rice. Mix with oil or water for a curry meat marinade. Add to soups or noodle dishes, stews, burger patties, chutneys, or scrambled eggs.
8. Cajun Mix
	Garlic, fennel, black & white pepper, cumin, coriander, salt   Use on grilled fish and chicken for a taste of New Orleans. Season or use as dry rub on pork and red meat, or thick slices of vegetables. Sprinkle over vegetable dishes, fresh popcorn or oven fries. Mix with Greek yogurt or unflavoured cream cheese as a dip, or potato topping. Mix with olive or canola oil for salad dressing; add a little bit of brown suger for a sticky chicken marinade (add chilli flakes for a bit of heat).
11. Rosemary & Friends
	Chilli, rosemary, onion, garlic, coriander, mustard, salt   Create memorable meat, poultry and seafood dishes, and take pasta and vegetables to a new level. Revolutionise Sunday's oven roast lamb & vegetables. Rub on pork ribs, mix with olive oil & lemon juice for basting or salad dressing.
12. Tuscan Mix
	Basil, oregano, thyme, rosemary, garlic, onion, salt   Rub on meat and poultry, or add to stews, casseroles, meatballs, pasta, and vegetable dishes. Sprinkle on pizza and sub sandwiches. Mix with butter and Parmesan cheese for a bread spread.
13. Herbes de Provence (French Mix)
	Basil, dill, fennel, lavender, marjoram, mint, oregano, parsley, Rosemary, thyme, tarragon [Contains no salt]   The most reliable way to instantly feel like an experienced French chef is with a sprinkling of the country's most famous spice blend, Herbes de Provence! This all-purpose seasoning that originated in the southeastern region of France is often used to tie together the fresh meats, eggs, cheeses, and locally grown vegetables, for which traditional French Provençal cuisine is known, and should be added before or during cooking. Coat meat or fish or chicken with olive oil, season with salt and herbes de Provence, and grill/sear/roast according to your preference. For extra Provençal flavour, whisk into soups, stews, sauces, and salad dressings. Add a pinch or two of herbes de Provence to the hot coals of your grill to infuse the smoke with flavor.   Add your own twist: More tarragon for roast chicken, more rosemary for roast lamb chops, and more fennel for grilled fish.
14. Greek Mix
	Oregano, black pepper, basil, garlic, parsley, rosemary, thyme, nutmeg, salt   Rub on meat and poultry, or add to stews and casseroles. Sprinkle on vegetable dishes, and French fries or potatoes. Mix with vinegar and olive oil for salad dressing. Mix with Greek yoghurt for a marinade or dip. Be creative!
15. Baharat (Middle Eastern Mix)
	Paprika, black pepper, cumin, coriander, cloves, cinnamon, cardamom, nutmeg, Himalayan rock salt   Create the flavours of Middle Eastern cuisine. Use as a dry rub on fish, poultry and meat, or add to stews, lentils, rice, couscous, or tomato sauces. Mix into ground lamb/mutton patties, grill, and serve in a pita with cucumber salad. Toss vegetables with olive oil and baharat before roasting. For a vegetable condiment mix with olive oil, garlic, and fresh parsley or mint.
16. Chip Mix
	Black pepper, chilli, garlic, ginger, onion, paprika, raw brown sugar, thyme, Himalayan rock salt   Potatoes and other vegetables' best friend! Sprinkle over French fries and slap chips. Mix with unflavoured cream cheese for baked potato topping. Mix with olive oil and drizzle over potatoes before roasting, or coat potatoes, wrap in foil, add to braai. Sprinkle over roasted vegetables. Be creative!
17. Aladdin's Magic
	Black pepper, coriander, chilli, cumin, fennel, garlic, onion, paprika, parsley, cardamom, cinnamon, cloves, nutmeg, raw brown sugar, salt   SA braai meets the Middle East: rub onto meat, or mix with olive oil and brush onto meat, let marinate for a while, and braai! Mix with Greek yoghurt or unflavoured cream cheese and use as topping for roasted or baked potatoes, or other vegetables. Serve with olive oil and chunky bread for a delicious Dukka! Be creative!
18. Winelands Rub
	Basil, coriander, onion, black pepper, cumin, fennel, paprika, chilli, garlic, parsley, raw brown sugar, Himalayan rock salt   South Africa in a bottle! For a legendary braai, rub onto meat, braai, let it rest for a while, and then enjoy with a bottle of good South African wine. Use as seasoning on large chunks of vegetables and roast as side dishes, or sprinkle over prepared vegetable dishes. Mix with cream for baked potato topping, or sprinkle over wedges.
19. Redneck Chip Mix
	Basil, black pepper, cayenne pepper, garlic, onion, oreganum, paprika, parsley, thyme, Himalayan rock salt   For those who prefer a bit more heat, this is potatoes and other vegetables' slightly hot best friend! Sprinkle over French fries and slap chips. Mix with unflavoured cream cheese for baked potato topping. Mix with olive oil and drizzle over potatoes before roasting, or coat potatoes, wrap in foil, add to braai. Sprinkle over roasted vegetables. Be creative!
20. Ras El Hanout (Moroccan Mix)
	Paprika, onion, chilli, black pepper, garlic, ginger, thyme, raw brown sugar, salt   Traditionally used in food for special occasions, this North African legend adds a warm pungent flavour with sweet overtones. Use in marinades, as a rub, as seasoning, and as condiment for prepared food. Mix with softened butter or sour cream for food topping, or sprinkle over popcorn.
22. Advieh Khoresh (Persian Mix)
	Black pepper, cardamom, cinnamon, cloves, coriander, cumin, dried lime, nutmeg, dried rose petals   A staple in Persian (Iranian) kitchens. Rub onto meat, chicken or fish before grilling/roasting. Use as seasoning in stews, rice dishes, vegetable dishes, frittatas, soups, pickles. Can also be used for general seasoning and vegetarian dishes.
23. Black (Seasoning)
	Black pepper, black sesame seeds, dried lime, Himalayan rock salt, Hawaiian black lava salt, sumac   Crunchy salt and pepper seasoning with a slight citrus flavour. Use as seasoning on prepared food, or in food preparation. Rub into lamb, beef, pork, chicken before roasting, grilling or braaiing. Mix into salads or rice for a crunchy taste, or sprinkle over for visual effect. (Contains a minimal amount of activated carbon.)
24. Coffee Rub
	Black pepper, chilli, coffee (Arabica), cumin, garlic, Himalayan rock salt, onion, paprika, raw brown sugar &nbdsp; Rub into quality steak a few hours (even a day) before the braai to create your own legend! Imparts a subtle dark earthy flavour, combined with a nice balance of onion and garlic, and a background flavour of cumin. Mix with olive oil for a basting sauce, add cayenne pepper for a spicy kick. Contains just enough sugar and salt to enhance the food flavour. (The coffee enhances the "meatiness" of the meat – the coffee smell and taste disappear after cooking or braaiing.)
25. Red (Seasoning)
	Black pepper, cayenne pepper, cinnamon, cumin, garlic, habanero and African Birds' Eye chilli, Himalayan rock salt, mango, onion, oreganum, paprika, red chilli, sumac   Very hot seasoning for all types of food. Use while cooking, or afterwards as seasoning. Create a very hot sticky braai rub by adding raw brown sugar; rub on dry, or add olive oil for a hot basting sauce. Mix with olive oil and/or tomato paste to create your own hot sauce. Add coriander and vinegar, and use to make and dry your own chilli bites.
26. Shichimi Togarashi (Japanese Seasoning)
	Black & white sesame seeds, ginger, nori, orange, poppy seeds, red chilli, Kashmiri chilli, Sichuan pepper   This ancient Japanese seasoning mix adds a fiery umami kick to any dish, and is traditionally added to finished food as a seasoning, rather than in the cooking pot. Sprinkle on noodles, eggs, and steamed rice; use to season crackers and rice cakes; add to grilled meats, chicken, seafood, and Japanese hotpots; even sprinkle on fries and popcorn! In short, use it wherever you would use salt and pepper.
30. Garam Masala (North Indian)
	Bay leaves, black cardamom, black pepper, green cardamon, cloves, coriander, cumin, nutmeg   An extremely versatile seasoning, used extensively in Indian cuisine, that can be mixed into almost any dish. It is usually added near the end of cooking, and may also be sprinkled on top of the dish. Add to curries, lentil dishes, soup, stews, and vegetarian dishes; apply as a dry rub to add a strong flavor to meats cooked on the grill or in the oven.
32. Indian 5-spice
	Cumin, fennel, fenugreek seeds, black mustard seeds, kolanji seeds   Traditionally, panch phoron is used while preparing chicken or mutton curry, fish, lentils, cooked vegetables, and in pickles, but you can add panch phoron to something as simple as a stir-fried sweet pumpkin and potato dish, and get beautiful flavours and aroma from it. The flavour of panch phoron is distinctive, yet rarely does it overpower the dish.   Use it as a rub for your favorite meat. Season a slow cooker pot roast with Panch Phoron and soy sauce. Mix it with molasses or honey to make a sweet glaze for pork or chicken wings. Add a delicious taste to naan and and other breads.   NOTE: The spices are nearly always roasted whole in oil or ghee before they are used in dishes. When they sizzle and pop a little bit, begin adding the other ingredients of your dish.
34. Argentinian Chimichurri Dry Rub
	Basil, black pepper, chilli, garlic, marjoram. onion, oregano, smoked paprika, parsley, Himalayan rock salt, thyme   Rub the dry mix onto meat, or create a sauce (see below) and rub onto meat before grilling or roasting; or use as sauce for grilled meat. Use with vegetables, salads or dressings. Sprinkle over pizza before baking, or spice up hamburger patties. Mix a quarter cup with half cup olive oil and 3 tablespoons red wine vinegar (or red wine) for roast chicken marinade. Can also be used as sauce or seasoning for prepared food.   To make chimichurri sauce: first add 2 teaspoons each of water and vinegar to approximately 4 tablespoons of the mix, and allow to rehydrate for 15 minutes. Add 4 tablespoons olive oil, mix well, and use. (Increase/decrease quantities according to your need.)
35. Australian Outback Rub
	Black pepper, cayenne pepper, coriander, cumin, garlic, onion, paprika, Himalayan rock salt, turmeric   Lots of flavour with no heat. Rub into each side of steak/chops/ribs or other meat before grilling or roasting. Mix with olive oil, unrefined brown sugar, and/or red wine, and use as a kebab marinade. Mix with olive oil or unflavoured yoghurt to create a basting sauce. Sprinkle over large vegetable pieces and roast as side dish. Use in burger patties, or as additional seasoning for prepared foods.   (Fine or coarse mix, depending on availability of turmeric granules.)
36. Caveman Tomahawk Rub
	Black pepper, cardamom, coffee, coriander, cumin, fennel, garlic, onion, paprika, parsley, Himalayan rock salt   For any really thick bone-in steak, not just ribeye! Use dry, directly on meat, or first coat the meat with olive oil before applying the rub. Or mix with olive oil and/or red wine vinegar and/or mustard sauce for a basting sauce or marinade. Can also be used in stews, vegetable dishes, and soup. Also suitable for chicken.
37. Five Seas Rub
	Cardamom, chilli, citrus peel, cocoa, coffee, garlic, ginger, jaggery, Kalahari desert salt, onion, paprika   Enhance the flavour of any good cut of meat, without overpowering it. Coffee "beefs" up the flavour and, with jaggery, improve caramelisation of the meat. Add the earthiness of cocoa, the brightness of citrus, and a slight chilli bite, and you are in for a taste experience! Excellent for red meat and chicken
38. Everyday Seasoning
	Black pepper, cayenne pepper, garlic, onion, oregano, paprika, Himalayan rock salt, thyme   Our swiss knife of seasoning, anywhere, anytime, anyhow. As a rule of thumb, use wherever you would use salt and/or pepper, while cooking or as seasoning on prepared food. Also works well for a braai, giving a mild taste suitable for all tastes and ages.
40. Red Magic
	Black pepper, brown sugar, cayenne pepper, red chilli & Kashmiri chilli, cumin, garlic, Himalayan rock salt, mustard seeds, Sichuan pepper, sweet & smoked paprika   Reasonably hot seasoning. Keep a shaker on the table to use as seasoning - sprinkle over popcorn, slap chips, vegetables, anywhere you want to add flavour. And keep a shaker at the stove to use while cooking in any dish, on pan-fried meats, or add to sauces and stews. Also keep a shaker at the barbeque - use as dry rub on beef, chicken, pork, or to turn your potjie into a legend. In short, use wherever you would use salt and pepper, to add a burst of flavour to anything!
41. Hokkaido Pumpkin Spice (Savoury)
	Black pepper, red chilli, cumin, Kashmiri chilli, paprika, salt, Sichuan pepper   Spicy savoury spice mix for Hokkaido pumpkin (also known as red kuri squash) and other pumpkin, butternut, squash, zucchini, and similar vegetables. Some of our customers use this "on absolutely everything"...!   To make savoury (Hokkaido & other) pumpkin: Cut pumpkin in half, remove seeds and stringy bits, and cut into wedges. Place in a bowl, drizzle with olive oil, and shake to coat. Sprinkle with spices, using your hands to work it in, ensuring an even coating. Arrange in a single layer on a lined baking sheet, and roast for ?20 minutes, until crisp outside and tender inside. Transfer to serving platter, drizzle with honey, sprinkle with sea salt, garnish with peppery microgreens if desired, and enjoy!
42. Lemon & Herb Seasoning
	Basil, black pepper, Himalayan rock salt (24%), dried lemon zest, onion, oreganum, thyme   Adds a bright herbal flavour to anything, especially fish, chicken, and vegetables, and will soon be a go-to seasoning in your kitchen! Sprinkle over chicken before cooking, or mix with some olive oil and marinate for a few hours. Sprinkle over seafood, or add to a dill yogurt sauce. Use on roasted potatoes and other vegetables like zucchini, cauliflower and beans.
43. Thai Seasoning
	Adds a bright herbal flavour to anything, especially fish, chicken, and vegetables, and will soon be a go-to seasoning in your kitchen! Sprinkle over chicken before cooking, or mix with some olive oil and marinate for a few hours. Sprinkle over seafood, or add to a dill yogurt sauce. Use on roasted potatoes and other vegetables like zucchini, cauliflower and beans.