Silk Road Spices
An ancient and almost forgotten blend born at the crossroads of the Spice and the Silk Roads: Indian, Chinese and Persian cuisines intersect in Central Asia. Floral and fragrant, this blend is ideal for seasoning lamb recipes and pilafs. The Silk Road blend is also delicious on chicken and lends itself well to dry fruits and nuts. An excellent addition to desserts and teas.
Fennel, ginger, cassia, cassia buds, cardamom, white pepper, rose, star anise, long pepper, Szechuan pepper, saffron, clove.