Literally translated as the “head of the shop,” this Moroccan mixture is considered to be one of the world’s great blends.

In Morocco, this blend can contain upwards of fifty different ingredients such as nutmeg, cinnamon, rosebuds, pepper, ginger, allspice, turmeric, cloves, cardamom, chilies, lavender, plus the occasional ingredient famous for its aphrodisiac qualities.

This sweet blend is an essential part of Moroccan cooking, and goes especially well with fruit and meat dishes.

Size : 2 oz.

This wildly hot, North African chili pepper gets its name from the fact that the plant seeds are dispersed by wild birds that eat its fruits.

African Bird pepper is the North African equivalent of our cayenne pepper. These fiery devils arrived in Africa around 1500 AD, soon after Christopher Columbus sailed to the New World.

Used throughout Africa, in sauces, soups, and stews and as a condiment. Also known in Southern Africa as Peri Peri.

Size : 1.5 oz. 

Also called, Gâlat dagga, this unique and exotic blend of peppers, grains of paradise, cloves, cinnamon, and other spices creates a rich and flavorful taste to Arabic stews and vegetable dishes.

This moderately hot blend works wonderfully as a rub on duck or lamb. Add a dash to couscous.

Delicious when rubbed on white fish for baking or frying.

Size : 2 oz.