Spices and spice blends for poultry

Curry Anapurna, piquant with roasted aromas, 14 components for lamb and tandoori.

BBQ Chicken Aromatic grilling and frying spice mix – perfect for poultry!

Moroccan king of blends with 25+ components, floral and warm for tagine.

A very mild family curry with 18 components, warm, rounded and lightly sweet.

Curry Goa, South Indian, fruity-hot, with 18 components.

Spanish Pimentón de la Vera, sweet-smoky heat for chorizo and paella.

These are ripe peppercorns that have been separated from the pulp and dried.

Oriental Vegetable Magic with saffron, pomegranate and rose. For couscous and pilaf.

Ducca, an Egyptian sesame blend. A classic with flatbread and olive oil.

Purple Curry with hibiscus flower and anise, acidity-led for fish and poultry.

Mallorcan Herb Garden with tomato and lemon myrtle, a Mediterranean all-purpose seasoning.

This spice preparation tastes delicious with poultry or fish and is ideal for marinating, for example with yogurt.

Freeze-dried marjoram, the sausage herb for bratwurst, liver sausage and potato soup.

Mole, a Mexican chocolate-chili seasoning for braised game, turkey and foie gras.

Curry Hara, a Thai green curry. Fresh and herbaceous with a Szechuan tingle.

Schinus fruits with a mild juniper aroma. An accent for fish, poultry and game.

Roasting seasoning all-rounder for lamb shoulder, veal roast and whole poultry.

To enjoy the full aroma of lemon thyme, please add it towards the end of the cooking time.

Cajun Spice from 11 ingredients, a fiery-piquant rub for BBQ and Creole cooking.

Coffee Curry, a curry blend with strong Fuego del Sol coffee.