Spiced Amchur Chicken Wings
Spiced Amchur Chicken Wings are a tantalizing and flavor-packed dish that will delight your taste buds with a unique blend of spices and tangy amchur (dried mango powder). These crispy...
Clearance Banar Mixed Sesame Seeds
Nutty, Sweet, Slight Bitterness
Packed with nutrients, healthy fats, and protein, our sesame seeds come from a farm in Banar, which is in the province of Rajasthan, India. You'll find these little gems sprinkled on everything from bagels and breadsticks to stir-fries and salads, adding a delicious, nutty taste and a satisfying crunch. They can be eaten raw, but toasting brings out their full flavor. Sesame seeds also play a starring role in tahini, which is the main ingredient in hummus. Interesting fact: A ¼ cup of sesame seeds has more calcium than an 8-ounce glass of milk!
Regular price
$6.00
Regular price
$10.00
Sale price
$6.00
Unit price
per
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Top Recipes with Clearance Banar Mixed Sesame Seeds
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Highlights
Origin:
Rajasthan, India
Tasting Notes:
Nutty, Sweet, Slight Bitterness
Ingredients:
Whole black and white sesame seeds
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Origin & Sourcing
Rajasthan, India
The sunkissed Aleppo pepper—also known was the halaby pepper—comes from my family’s native Syria. You’ll recognize the prized ingredient as the raisiny background of Ancient Halaby, which also combines other classic Middle Eastern spices like crimson-hued sumac, lemony and bright, plus the unmistakable earthiness of smoked paprika for a robust blend. As a 24-hour dry marinade for a roast leg of lamb, Ancient Halaby makes tantalizing shawarma to rival Lebanon’s legendary vertical spits. As a finishing spice for a traditional fattoush salad, it beams brightness and warmth onto the cool toss of crisp cucumbers, mint, scallions and parsley. And as a cocktail rimmer mixed with our crushed pink Peruvian salt sourced from the Andes, it gives a famous Baja-born libation—the margarita—blessings from age-old civilizations.
Chef Spotlight
With Chef Trent - Founder
Trent Blodgett's journey started from battling chronic depression to finding solace and purpose in cooking. Trained to cook at an upscale Spanish restaurant in San Francisco led to a chef position running large events and pop up dinners throughout the Bay Area. Immersed in the captivating world of flavors and scents, Trent became fascinated by the history and cultural influences of cuisine.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.
Tips for Success
Cooking tips from our chefs
Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning. Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping. For maximum flavor make sure to use with salt. Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.
Reviews
Frequently Asked Questions
What is farm-direct sourcing and how do you source your spices?
We work as close to the source as possible, this often means directly importing from the farmer or cooperatives who source directly from farms. Each year we purchase the annual harvest for each spice we carry to ensure maximum freshness.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
Do you have recipes to go with this spice?
Yes! We have an ever expanding recipe library of chef tested recipes. Please shoot us an email if there are any recipes you would like to see at support@spicetribe.com.
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years.
