Here are a few of the blends I purchased:
This elaborate spice blend contains every spice that I have. At the moment about 49-57 depending. From Rose petals to Grains of Paradise; everything is in there. It is used for Tagines be it meat, fish or vegetable. Kind of sweet with aromatic fragrances this will turn you into a master chef even if you dont have a tagine pot. Just use it in a stew.
This very old English traditional spice mix is used for stews, soups, bean dishes, spiced red cabbage, or root vegetables. Based on pepper, ginger, anise, coriander and cloves it adds a rich warm winter flavour to the dishes.
Scappi's Spice mix "Early European"
Bartolomeo Scappi , pope Pius V 's personal cook was one of the most influential chefs in the early Italian cookery scene. Based on ginger, nutmegs, saffron, grains of paradise, cloves and a few more this mix is so aromatic it goes with almost anything; meat, vegetables or puddings.
I can't wait! I make my own Za'atar which I've posted the recipe for on The Witch's Kitchen. I gotta tell you Rue's Za'atar Chicken is one hell of a crowd pleaser!