Spices have been around since the earliest time of man. Archaeologists discovered spices in Egyptian tombs dating back as early as 3000 BC, and it is this demand for herbs and spices used in the embalming process that helped stimulate the spice trade. By around 2000 BC it had developed through South Asia and Middle East, and by 1000 BC world trade had extended to China, Korea and India where herbs were used medicinally. By the time the Middle Ages rolled around, spices were among the most sought after and expensive products in Europe.

Today, spices might not cost the earth as they once did, but their worth is no less valuable – just try to imagine life without black pepper crusted rump steak or aromatic curry. Interestingly enough while many of us would consider the most commonly used spice to be salt; according to the Food Channel salt is not a spice but technically a mineral. Taking salt out of the equation, the next most commonly used spice seems to be a tie between black pepper and cumin. While there doesn’t seem to be a definitive answer as to what tops the spice chart, indisputable is that without spice, food would be dull and dreary which is why N1 go to great lengths to ensure they use only the best-quality spices masterfully blended and prepared exclusively for their use by Freddy Hirsch, Exim and Deli Spices.

Some of the more popular spice mixes known and used throughout the world and better left up to the master blenders are:

Chilli powder – comprised of ancho chile, paprika, cumin and Mexican oregano – it is a spicy and smoky blend which complements beans, chicken, beef and fish.

Herbs de Provence – comprised of rosemary, marjoram, thyme, oregano, sage and tarragon – it is an earthy blend which complements chicken, beef, lamb and fish

Garam Masala – compromised of cinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander, turmeric and cumin – it is a warm, sweet and bitter blend which complements chicken, beef, beans and lentils.

Curry powder – comprised of turmeric, coriander, cumin, fenugreek and red pepper – it is a warm and spicy blend which complements chicken, lentils, pork and tofu.

Cajun seasoning – comprised of black pepper, paprika, cumin, cayenne pepper and thyme – it is a spicy and earthy blend which complements chicken, beef, pork and shellfish.

Chinese five – comprised of cassia, clove, fennel, star anise and Szechuan peppercorns spices – it is a warm, sweet and bitter blend which complements beef, duck, tofu and pork.

For this and more on how N1 – one of South Africa’s leading wholesale meat suppliers – can meet your specific Halaal and non-Halaal meat and frozen food needs, give them a call today.