2 oz. Cumin, cinnamon, coriander and thyme are blended to create this Moroccan inspired blend capturing the many scents of the “souks” and small spice shops with the influence of this cuisine full of aromas.
2.25 oz. This is a mild and fragrant curry blend with floral and sweet notes. It could be used in any curry preparation and seafood but also in vegetable dishes and even pastries. Try adding a bit of the Bombay blend to your next milkshake or fruit smoothie.
2 oz. The combination of tea leaves with anise and lemon creates a sezty floral blend perfect for fish and seafood as well as duck and even desserts. Try sprinkling a bit of the blend into your mixed greens.
5.7 oz. Kombu, kelp, a tall, dark green plant which grows in shallow to medium deep cold seawater, is an indispensable staple in the preparation of Japanese foods. Most of the kelp consumed in Japan comes from the cold, clean waters off Hokkaido, the northern-most large island. Among the many species, Ma-Kombu is...
The Art of Blending, 198 beautifully photographed and written pages, looks into the mind and work of spice master Lior Lev Sercarz, who has created custom blends for some of the world’s top culinary minds.