Pomegranate & Cardamom-100g

Pomegranate & Cardamom-100g

£8.99

Bring vibrant sweetness and aromatic warmth to your cooking with Pomegranate & Cardamom. Tangy pomegranate and black lime meet fragrant cardamom, warm spices and gently smoky Mulato chilli. Perfect for lamb, chicken, fish, vegetables and BBQ dishes.

Award Winning!

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  • Great Taste Award 2021 Great Taste Award 2021

A really vibrant flavour profile, with lots of sweetness, sharp citrus notes and earthy spice create a really lovely depth of flavour. The flavours weren't lost when used with meat and helped to enhance instead of overpower.

The Great Taste Judges 2021

Description

Award-Winning, Vibrant & Aromatic

Pomegranate & Cardamom combines fruity sweetness, citrus brightness and warming spice. Pomegranate and coconut sugar create a rich, gently sweet base, while black lime adds a distinctive sharp, citrusy lift.

Flavour Profile

Cardamom and cinnamon provide fragrant warmth, balanced by the earthy depth of cumin and dark coriander. Mulato chilli adds mild, smoky complexity, while oak-smoked salt completes the

Award-Winning, Vibrant & Aromatic

Pomegranate & Cardamom combines fruity sweetness, citrus brightness and warming spice. Pomegranate and coconut sugar create a rich, gently sweet base, while black lime adds a distinctive sharp, citrusy lift.

Flavour Profile

Cardamom and cinnamon provide fragrant warmth, balanced by the earthy depth of cumin and dark coriander. Mulato chilli adds mild, smoky complexity, while oak-smoked salt completes the blend with a rounded savoury finish.

Ideal for lamb, chicken, fish and roasted vegetables, this versatile seasoning develops a flavourful crust when grilled, roasted or barbecued. It can be used as a dry rub or mixed with yoghurt and oil to create an aromatic marinade.

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How to use

  • As a dry rub: Lightly oil lamb, chicken or fish, apply the seasoning evenly and rest for at least 30 minutes before cooking.
  • For marinades: Mix with yoghurt, olive oil and lemon juice, then coat the food and refrigerate before cooking.
  • On vegetables: Toss carrots, aubergines, courgettes or butternut squash with oil and seasoning before roa
  • As a dry rub: Lightly oil lamb, chicken or fish, apply the seasoning evenly and rest for at least 30 minutes before cooking.
  • For marinades: Mix with yoghurt, olive oil and lemon juice, then coat the food and refrigerate before cooking.
  • On vegetables: Toss carrots, aubergines, courgettes or butternut squash with oil and seasoning before roasting.
  • On the BBQ: Apply before grilling to create a gently caramelised, aromatic crust.
  • To serve: Pair with tabbouleh, couscous, yoghurt dips, salads or pickled vegetables
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