Goldhawk Spice Company

The Goldhawk Spice Company roast and mill the finest spices to make authentic blends typical to countries around the Mediterranean Sea.

CHERMOULA - One of the signature spices of North Africa, in Morocco Chermoula is most often used for flavouring fish, but also works well with poultry or meat. To make a marinade mix olive oil with lemon juice and add the spice with fresh parsley and coriander.

RAS AL HANOUT - The famous traditional Moroccan spice blend used in soups, stews and tagines, with rice or couscous.

MOROCCAN TAGINE SPICE - A highly aromatic blend of sweet and hot spices, goes particularly well with lamb, and also delicious in all casserole dishes.

TURKISH SPICE - A traditional mix based on cumin, paprika and oregano, for universal use in the kitchen. Good savoury taste without any chilli/pepper heat. Great with eggs.

BERBERAY - Is the pivot of the Ethiopian cuisine. This fiery spice mix is the universal seasoning for everything, from rich man’s delicacy to a poor man’s piece of bread..... one for the chilli lover.


USING SPICE IS SIMPLE (so long as you follow the basic rules). The object of spices and seasonings is not to mask the natural taste of the food but enhance it. We suggest never overdo the spice, use the minimum rather than the maximum. Spices are integral to the whole cooking process, don’t use as a sprinkle at the end. If you generally start with frying onion, add a few pinches when they are almost done, or rub the spice into fish, meat or poultry prior to cooking. Or use it as a marinade, mixed into a paste with olive oil and a little lemon or lime juice and perhaps some garlic and fresh herbs.

GOLDHAWK SPICE COMPANY
Email goldhawkspicecompany@gmail.com