Middle Eastern Spice Collection
A versatile collection of spices from some of the oldest cuisines in the world. These three blends hailing from the the Fertile Crescent, make great rubs for a quick dinner or can easily be mixed with olive oil for a delicious dip.
Includes three 2oz tins:
Complex, zesty, tart, and floral. With sumac, sesame, cumin, and herbs, it's a quintessential spice mix of the Middle East. Try it on roasted vegetables, savory yogurt sauces, or mix with olive oil to brush on flatbread.
Warm and aromatic with a touch of sweetness. "Berbere" literally translates to "hot." Goes great with lamb or lentil dishes, but for an easy treat try it sprinkled on some popcorn!
Spicy, herbaceous, and bright. Harissa is the darling of the spice world as of late, and staple on North African tables. Goes great on vegetables, soups, and egg dishes. Or, use it as a rub for roasted or grilled meats.
Handmade in Asheville, North Carolina
With five James Beard Award nominations for Best Chef in the Southeast under his belt, Meherwan Irani is finally confident this crazy idea of getting into the food biz might just be working out. Growing up in India, Meherwan noticed that spices, like produce, are part of the natural rhythm of the seasons. Seeds are planted, and grow until procured at different times of the year. Then they're used in making blends and masalas. The entire family is involved in this process. Each family’s blend is distinctive and a source of pride. Every fall, a whole week was dedicated to making their own dhansak masala in Meherwan’s grandmother's home. Many of these recipes are handed down for generations. In this case from Meherwan’s grandmother, down to his mother, and eventually passed on to Meherwan. When Chai Pani first opened, Meherwan’s mom came to the U.S. and spent two months teaching the staff of Chai Pani about her blends and how to work with spices. Now Meherwan has found his own tradition as a chef and his spice blends reflect that journey.
We source directly from quality suppliers in small quantities, anywhere from twenty-five to one hundred pounds in a delivery. This method of buying and receiving smaller shipments ensures the freshness of the product not only for our benefit, but for the benefit of our customers. This is also why we roast, grind, and pack our spices to order.