our falafel spice is a uniquely arabic blend and flavor profile that's versatile and fun to work with. it's perfectly paired with grains and beans, as well as rice, freekeh, or bulgur.
2.5 oz mixture of ginger, cardamom, cumin, coriander, and sea salt.
our lamb spice was made for the meat lovers out there in mind, and is perfect for grilling kufta, kabab, lamb chops, as well as steak. its smokey base is...
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1 cup freekeh
1 honeynut squash (peeled and diced small)
½ bunch of dino kale
1 bunch of green onions
1 tbl samneh
1 tbl falafel spice
water for blanching
step 1. get a pot of water on the stove and bring it to a boil. make sure to add salt until the water is “salty as the sea”.
step 2. while you’re waiting for the water to boil, peel and dice your honeynut squash.
step 3. when the water starts boiling, add the freekeh and cook for 10 minutes. have a sieve and bowl ready to strain out the freekeh and set aside. keep the water because we are going to use it to cook the squash.
step 4. once the freekeh water is back in the pot and boiling, add your squash and cook for about 5 minutes or until your squash is tender, then strain out. you no longer need the water so you can get rid of it.
step 5. next, cut the green onions into two inch long batons. make sure to use both green and white parts.
step 6. now take the kale off the stem and slice them into 1-inch thick pieces.
step 7. in a large saute pan (make sure its big enough for all your ingredients because thats where we will finish the dish), we will add the samneh and green onion batons and cook on medium-low heat until the green onions gain some color. then add the falafel spice and kale and turn up the heat to medium. once the kale is nice and tender, add the freekeh and squash and saute until everyone gets to know each other very well, then dig in!
we source all of our spices from jordan and india. we’re committed to using spices that are grown in their native lands to best preserve their true flavors that are dependent on the soil and climates they’re grown in.
how are your spices processed?
we get our spices raw and whole. we then roast, grind, and mix them in-house, so you don’t get a spice mix that has been sitting in a warehouse and then on a shelf for months before it gets to your kitchen.
how do i store spices?
our spice jars are pretty airtight and meant for retaining freshness. we would recommend keeping the jars in your pantry and away from direct sunlight to preserve shelf life.
how long are spices good for?
when spices “expire”, thankfully, there isn’t a health risk if they’re consumed. spices expiring means they have lost their flavor and potency. it’s said that spice blends can retain most of their flavor for up to 2 years, but for maximum freshness and potency, we recommend consuming our ground spices within six months.