Product Info

Taste the spice route with's collection of iconic spice mixes from all corners of the globe. Each exotic spice is packed in a PET tub with an aluminium lid for fresh and convenient storage.

  • Paella (83g): Inspired by the traditional Spanish rice dish. Simply add this blend to your chosen stock for a paella, or for a quick and tasty risotto and let it steep while the stock heats.
  • Singapore Noodles (70g): A Malaysian spice mix used commonly to season noodle dishes.
  • Indonesian Nasi Goreng (80g): One of the most well known spice blends in Indonesian cuisine used as a noodle or rice dish seasoning. 
  • Masala (83g): Masala in Hindi means 'blends of spices' and is a wonderfully aromatic blend specifically created for meat – ideal for beef, lamb or chicken.
  • Goan Fish Curry (90g): A wonderfully aromatic blend of spices and herbs inspired by Kerala, traditionally used with firm white fish fillets.
  • Japanese Togarishi (70g): This Japanese 7 Spice is widely used in Japanese cuisine. Sprinkle over tuna or salmon tartar to give it a flavoursome kick, or use as a garnish for Japanese soups, salads and noodle dishes.
  • Brazilian Gaucho (78g): A fragrant spice mix traditionally used by 'gauchos' or Brazilian cowboys to season meat before grilling or barbecuing. Generously season beef steak being prepared for an open grill or 'Asado' as known in Southern Brazil.
  • Italian Caprese (96g): This fragrant blend was created around the signature foods of the Mediterranean.
  • Ras El Hanout (66g): Ras El Hanout means 'top of the shop' and is a mix of prized spices from Morocco, traditionally the best a souk has to offer. 
  • Argentinian Chimichurri (68g): A flavoursome ready-made mix of dried herbs and spices of the famed spicy Argentinian chimichurri sauce.
  • Vindaloo (81g): This fiery hot Indian curry is known as the 'king of curries'. Gently dry roast the spice and add oil, fresh ginger and a splash of vinegar to create a marinade for thmeat.
  • Caribbean Jerk (76g): This fragrant spice mix is synonymous with the fiery flavours of Jamaican style of cooking. The distinctive flavours of all spice and chillies work best with chicken or pork.
  • Za'atar (60g): A blend of Middle Eastern speciality herbs, ground sumac, sesame seeds and sea salt. The versatile spice can be mixed with olive oil to make a dip for pit breads, or baked into or on top of breads.
  • Rogan Josh (78g): An aromatic flavoursome curry from the Kashmir Valley of North West India. The bold, rich red colour is signature of the dish, traditionally cooked with lamb.
  • Tandoori (76g): Named after the traditional Indian Tandoor clay oven, this spice is typically used to flavour meat or chicken to be cooked in a tandoor. 
  • Egyptian Dukkah (61g): An Egyptian speciality spice blend, mixed with sesame seeds. It is typically used as a dipping spice mixed with olive oil for warm pita breads and other Middle Eastern breads.
  • Middle Eastern Baharat (80g): A spice mix inspired by a Middle Eastern recipe
  • New Mexican Fiesta (73g): A spice mix inspired by Mexican flavours
  • New North African Harissa (79g): A spice mix inspired by a North African recipe

Eat Art

Rubs, Herb and Spice Blends

Was R49
Code: KBFEXOC045
Feature: Vindaloo Code: KBFEXOC034
x R49.00
Feature: Goan Fish Curry (Fish Masala) Code: KBFEXOC041
x R32.00
Feature: Argentinian Chimichurri Code: KBFEXOC049
x R49.00
Feature: Japanese Togarishi Code: KBFEXOC045
x R39.00

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Customer Reviews & Ratings

5.0 out of 5 stars from 2 reviews

2 out of 2 people would recommend this product

5 out of 5 stars


Delicious. I rubbed this on a leg of lamb before roasting, best ever.

I would recommend this product to a friend.

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5 out of 5 stars

Amazing tubs of flavour

These tubs are so flavourful, so you do not need to use a lot at a time. The tub lasted me almost 9 months. The Mexican flavour is amazing for making Chilli con Carne, Mince for Tacos and for Nachos. This one works really nice with mince to get a great Mexican flavour in your food.

I would recommend this product to a friend.

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