Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Three spice mixes to try this Christmas

These exotic and versatile spice mixes will transform meals, whether you’re cooking with meat, vegetables, fish or simply wanting to create an accompanying side dish and condiment recipe with added zing! Simply mix the dry ingredients together - or layer the spices if you prefer a more decorative and multicoloured appearance – then store in an assortment of glass jars and decorate with ribbon or gift tags for a unique and edible Christmas gift.

  1. Spice it up

    With these aromatic global mixes - Caribbean-inspired jerk seasoning, Middle Eastern zata'ar and chimichurri from South America – meals are lifted to new heights. So be experimental and why not try a pinch or a dash of seasoning to your meals and taste how recipes can be transformed.

    Spice it up

  2. Jerk spice mix

    The flavours of this jerk seasoning work brilliantly with fish. For a serving of succulent jerk prawns, coat 250g jumbo raw king prawns in 1 tbsp spice mix and fry for 2-3 mins until cooked. 

    Makes 1 jar (about 12 servings) 

    2 tsp garlic powder
    2 tsp cayenne
    2 tsp dried thyme
    1 tsp paprika
    1 tsp ground allspice
    ½ tsp ground cinnamon
    1 tsp coarsely ground black pepper
    ½ tsp ground nutmeg
    ½ tsp mild chilli powder

  3. Za'atar spice mix

    Stir a spoonful of za'atar into Greek yogurt with a little olive oil to make a versatile spiced yogurt - an ideal accompaniment for chicken, fish or roasted vegetables. 

    Makes about 16 servings (1 jar) 

    2 tbsp dried thyme
    1 tbsp sumac
    1 tsp salt flakes
    2 tbsp sesame seeds
    ½ tsp ground cumin

  4. Chimichurri spice mix

    Chimichurri is a great flavouring for red meat. Just rub a generous spoonful of the mix and a little olive oil into your steak before frying for some fiery flavour. 

    Makes about 18 servings (1 jar) 

    2 tbsp dried oregano
    2 tbsp dried basil
    1 tbsp dried parsley
    1 tbsp dried thyme
    2 tsp salt flakes
    2 tsp coarsely ground black pepper
    1 tbsp smoked paprika
    2 tsp garlic powder