3 Pack Sam Fore Signature Spice Blends

$22.95

Punchy and bold, these three spice blends from chef and Friend of Milk Street Samantha Fore pack powerful flavor into any dish. Inspired by Sri Lankan flavors, the blends got their debut at Fore’s pop-up restaurant, Tuk Tuk Sri Lankan bites; they lend themselves to traditional applications, like rich curries, and or add tangy, savory depth to unexpected options, like perfect fried chicken.

Fried Chicken Spice Boost fried chicken, small plates or chaat, grilled vegetables or protein with this vibrant, warmly spiced rub: garlic, cumin, lemon grass and Kashmiri chili subtly accent the main dish. Try it in Tuk Tuk’s famous party wings or as a rub for a roast chicken.

Meatball Curry Powder Perfected in Tuk Tuk’s meatball curry sandwiches, this blend stars a warm blend of coriander, cinnamon and turmeric, finished with a kick of acid from tomato and lime juice. Try it as Sam does in a meatball mix or added to a coconut broth, simmered with protein.

Seafood Curry Powder Bright, green and earthy, this curry powder features hard-to-find ingredients that make it seafood’s best friend; try it in a simple shrimp curry or fish stew or as a rub for grilled seafood. Turmeric, curry leaf, tart tamarind and toasted black pepper get a boost of fresh flavor from green tea-like moringa, a bittersweet leaf from the Indian subcontinent. Serrano chilies pack a moderate heat.

Ingredients

Ingredients:
Fried Chicken Spice: Cumin, coriander, garlic, ginger, salt, brown mustard seed, ceylon cinnamon, curry leaves, black pepper, lemongrass, turmeric, kashmiri chili, fennel seed, cardamom, clove
Meatball Curry: Coriander, onion, cumin, curry leaf, sea salt, black pepper, rice, borwn mustard seed, fennel, turmeric, garlic, lemongrass, tomato powder, tamarind, pandan leaf, cinnamon, cayenne, kashmiri chli, dill seed, ginger, serrano chili, green cardamom seed, lime juice powder, cloves
Seafood Curry: Onion, sea salt, coriander, turmeric, curry leaf, garlic, tamarind, black pepper, serrano chili powder, moringa pwder, fenugreek dill seed, cumin, pandan leaf
Allergens: ALLERGENS
Specifications

Net Weight:
Fried Chicken Spice: 1.6 ounces (44 grams)
Meatball Curry: 1.4 ounces (40 grams)
Seafood Curry: 1.8 ounces (50 grams)
Place of Origin:
How to use

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HOW TO USE

Try the Fried Chicken Spice in Sam Fore’s Kentucky party wings. For an easy meatball curry, simmer one can of full-fat coconut milk, 1 tablespoon of Meatball Curry Powder, a pinch of salt and a diced onion, then add meatballs of your choice and cover. Cook until heated through (or longer to infuse more flavor). For easy shrimp curry, simmer one can of full-fat coconut milk, 1 tablespoon of Seafood Curry Powder, a pinch of salt, a sliced clove of garlic and a diced onion; add shrimp and cook until heated through, then served over rice. Use these spice blends anywhere you want to add warm flavor; for example, try the Meatball Curry Powder as a rub for smoking ribs.