Spice Bazaar® “Around the World” Boxed Set with Cookbook - St Euphrosynos's Kitchen

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This boxed set includes Spice Bazaar Cookbook: An adventure in fine cuisine from the Middle East, Greece and around the world and one container each of Damascus Kibbie Spice, Ethiopian Hot Spice (Salt Free), Garam Masala Indian Blend (Salt Free), and Herbes de France (Salt Free).

Damascus Kibbie Spice

“With this perfectly balanced spice, the classic dish, ‘Kibbie’, can be prepared easily every time. Use it to prepare other dishes including Samboosiks (Meat-filled Filo Rolls) and Lamb Ouzi (Lamb and Rice Platter).”


Salt, Spices (Allspice, Cinnamon Cloves, Coriander, Black Pepper and others).

Net Weight: 3.5 oz. (98 g)

Ethiopian Hot Spice (Salt Free)

“Add zip to your meals with this authentic Ethiopian hot and spicy blend. Add some to your favorite dip and sauce recipes. Keep it on your table to add zest to any dish you serve. For a quick and easy one-dish meal, try ‘Ethiopian Chicken Stew’. You control the heat by the amount of spice you add.”


Spices (Black and Brown Caraway, Cinnamon, Coriander, Cumin, Curry, Fenugreek, Black Pepper, Turmeric and others), Chile, Cayenne.

Net Weight: 2 oz. (56 g)

Garam Masala Indian Blend (Salt Free)

SPICE BAZAAR’S version of this classic Indian blend is used in New Delhi Eggplant Stew and in soups, sauces and on marinated meats, chicken and fish.”


Spices (Cardamom, Cinnamon, Cloves, Coriander, Cumin, Black Pepper & others).

Net Weight: 2 oz. (56 g)

Herbes de France (Salt Free)

“This aromatic blend of herbs enhances the flavor of cheese, vegetables and fish. It is wonderful in sauces and cream cheese dips. Prepare piquant Herbed French Vinaigrette and French Artichoke Dip with HERBES DE FRANCE.”


Herbs (Basil, Fennel, French Lavender, Savory, Thyme and others).

Net Weight: 0.85 oz. (24 g)

Publication data: Phoenix, AZ: Karadsheh’s Spice Bazaar, Inc., 2007
Format: softcover
Number of pages: 198
Dimensions (l × w × h): 21.6 cm × 15.0 cm × 2.0 cm
ISBN: 978‒1‒4276‒4119‒9
Second Edition

Mary Ajalat Karadsheh

“In 1978, my husband, Shafik, and I bought the Middle Eastern Bakery and Deli in Phoenix, Arizona. Our goal was to change a simple Arabic bread bakery into a busy, vibrant food emporium. As I expanded the deli menu with many new dishes, I was faced with the challenge of how to maintain consistency of flavors. I found that by developing a unique spice blend for each recipe, there was little chance for error in the preparation of the dishes. As our deli’s reputation for flavorful and unique foods grew, the demand for my recipes and spices also grew. By bottling my spice blands, I was able to share my trade secrets with my customers. Thus, SPICE BAZAAR was born.”