AFRIKYA - Flavorbank World Spice Collection

African Spices We’re proud to announce the launch of Flavorbank’s World Spice Collection with the introduction of the AFRIKYA Spice Line by Marcus Samuelsson, inspired by the recipes in his James Beard Award Winning cookbook “The Soul of a New Cuisine”.

Ethiopian born and Swedish raised Samuelsson is the famed chef of New York City’s Aquavit restaurant. His show, “Inner Chef” is top-rated on the Discovery Channel.

Afrikya logo These spices will be available in the fall nationally at the finest specialty food and gourmet shops in America, where all Flavorbank products are sold.

The first offerings in the line are now available below:

Item

Item #

Size

Price

Order

Information

Berbere Spice

berbere

$10.00

Berbere: a traditional Ethiopian Spice mixture is a hypnotic, rich and exotically delicious rub. This is delicious on grilled meats and fish equally. This is the roots of our own "BBQ". It is at once sweet and savory, spicy and mellow. The base of chile and paprika are blended with over 12 additional spices including a kiss of cardamom.

"In my native Ethiopia, every family has their own recipe for preparing Berbere, a mild chile and spice rub that takes days to make. I hope you enjoy my family's recipe for this universal seasoning that I use on beef, lamb and on fish." M.S. The food editors at "O" magazine had this to say in the December 2007 issue "...one whiff of Marcus Samuelsson's Berbere- a smoldering blend of smoked paprika, and chipotle, laced with soul-warming ginger and cardamom-stokes the appetite..."

Za'Atar Spice

za'atar

$11.00

This mixture blends thyme, sumac, sesame and other spices to form a rich bright herbacious blend. It is traditionally eaten for breakfast in the middle east by dipping bread into olive oil and then the Za'atar mixture. This can also be used on chicken and fish with success. Za'atar (Arabic ____, Hebrew ____) is a popular mixture of spices that originated in the Middle East. Green za'atar is traditionally composed of wild oregano (Origanum syriacum, formerly Majorana s.), toasted white sesame seeds, and salt.

"Za'Atar is one of my favorites of North Africa's many spice blends. It is at once delicate and fragrant with a distinctive citrusy flavor from the Sumac spice in the blend. Its rich texture makes it an excellent rub for fish, poultry or meat. Mix it with olive oil in 3to1 ratio for a dip for bread." M.S.

Jerk Spice

jerk

$8.50

"Featuring notes of cinnamon, thyme and ginger, this Jamaican-inspired rub is an excellent seasoning for chicken, pork, beef, shrimp or firm white fish." M.S.

Harissa Spice

harissa

$9.50

"Harissa can be found in virtually every Tunisian kitchen, where this spice blend becomes a fiery red paste when mixed with olive oil. It is the hottest spice mix in the region of North Africa, where it is served alongside couscous, and as a poultry rub (it is delicious on roast turkey breast) or as a flavoring for soups, stews or meats." M.S.

Ras Al-Hanout Spice

ras al-hanout

$9.00

"Ras Al-Hanout means "best of the shop" Each North African spice merchant develops a signature recipe using the best exotic cinnamon, tumeric nutmeg, pepper and other rich spices. this simple recipe is a basic mix that makes an excellent rub for almost anything including chicken, lamb, salmon or tuna." M.S.

The Food Editor's at The Food & Wine Radio Network also suggest..."we loved the the Afrikya Spice Ras Al-Hanout as a substitute for the garden variety pumpkin pie spice in our favorite pumpkin pie and sweet potato pie recipes. The delicious difference is amazing..."

African Devil Chiles

african devil

$7.50

African Devil Chiles also known as Bird's Eye Chiles are fiery, small chiles which are the basis for the intensely hot Piri Piri seasoning/sauce, and derives from the Portugese colonial influences. Pungency can vary according to precise variety of birdseye, where it is grown, and environmental conditions.

The birdseye, particularly the Ugandan variety, is thought to be the most pungent chile that is not of the Chinese species, measuring up to 175,000 Scoville Heat Units. It has grown wild in Africa for centuries but has been under commercial cultivation in for many years in Uganda, Malawi, and Zimbabwe. Other countries where it is cultivated include Papua New Guinea, China, Mexico, Chile, and India.