Tandoori Spice is a bright red powder that is often used to give foods the traditional red-orange coloring used in Tandoori oven cooking.
Salt, Spices (Including Coriander, Fenugreek, Cinnamon, Cumin, Black Pepper, Onion Powder, Ginger, Cloves, Bay Leaves, Nutmeg, Celery), Lemon Peel, Beet Powder, Tomato Powder, Paprika, Garlic, Cayenne
Country of Origin: USA
Himalayan Pink Coarse Salt, with its range of pink crystals from white to red, tastes just like its namesake; salty. The iron oxide content ads a subtle sweetness. While the taste may not be very different from white sea salt or table salt the mineral content is. The coarseness of the mineral-rich crystals makes it easier to determine how much salt you are adding to your dish. It also contains less sodium per portion than processed table salt.
Herbs de Provence Signature blend is a versatile addition to many dishes. Summer herbs, that brings the fresh, earthy taste of South France! This classic mix of thyme, rosemary, fennel, basil tarragon, and marjoram creates a savory, woodsy flavor with floral hints and notes of pine. It goes well with poultry, rabbit, and meat. Marinate or braise rabbit or chicken with the herb before cooking. Use it in a classic ratatouille, blended in oils alongside a charcuterie platter, and as the base of a vinaigrette for salads.