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I love Ras el Hanout, and use this spice mix quite often, adding a bit to any meat dish or roasted vegetables. If you haven't tried it before, give it a go, you will love it. Ras el hanout is a Moroccan cuisine blend, and its ingredients include ginger powder, paprika, cassia, coriander powder, cumin powder, demerara sugar, turmeric powder, chilli powder, black pepper, allspice, cardamom, coriander seeds, cumin seeds, nutmeg and rose petals. Use it as a rub for meat or sprinkle during the cooking to add a wonderful deep flavour. And the aroma is a pure delight!
Panch Phoran is a Bengali spice mix, used to season a variety of dishes. It is lovely in curries. It consists of black mustard seeds, cumin seeds, fennel seeds, fenugreek and kalonji seeds. It will easily jazz up fried potatoes, or cauliflower dal.
The third spice is a well known and much loved Garam Masala. This aromatic mix of ground spices is perfect in the Indian cuisine dishes, like curries, or use it to make spiced chai. You can also add a bit to your crumbles or bakes. The ingredients include ground cassia, ground black pepper, ground cardamom and ground clove.
This giveaway is not sponsored or affiliated with anything or anyone. All the spices are bought by me, and once the winner is selected, I will post the prize myself.
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Only one entry per person is allowed (however, you can tweet daily to increase your chances).
The giveaway is open to the UK residents only. Once the Rafflcopter picks the winner, I will check if the winner has done what was requested. I will contact the winner, if they do not reply within 28 days, the prize will be allocated to another person.
Only one entry per person is allowed (however, you can tweet daily to increase your chances).
The giveaway is open to the UK residents only. Once the Rafflcopter picks the winner, I will check if the winner has done what was requested. I will contact the winner, if they do not reply within 28 days, the prize will be allocated to another person.
The giveaway will close on 16 June midnight (from the 15th to 16th).
a Rafflecopter giveaway
I'd use the Panch Phoran in a potato and chickpea curry.
ReplyDeleteI would make a curry with Garam Masala
ReplyDeleteAshleigh
I'd use the Garam Masala for a nice curry x
ReplyDeleteGaram masala in a veggie curry
ReplyDeleteGaram Masala in a dopiaza curry
ReplyDeleteGaram Masala in a dopiaza curry
ReplyDeleteSo much better than a paste
ReplyDeletemasala for curry yum yum xx
ReplyDeletemasala on some roasted veg
ReplyDeleteMasala for a tasty curry! :D
ReplyDeleteGaram Masala - I would use it for Garam Masala Seared Haddock which I saw a recipe for a while back, it looked and sounded delicious and would love to try making it myself.
ReplyDeleteThe Garam Masala in a vegetable curry.
ReplyDeletethe Garam Masala, in a meat curry
ReplyDeleteGaram Masala in a beautiful curry
ReplyDeleteGaram Masala in a king prawn curry
ReplyDeleteRas el Hanout in a veggie bake:)
ReplyDeleteGaram Masala in a curry.
ReplyDeletei would make a lamb curry with the Garam Masala
ReplyDeleteI would use the Garam Masala in a curry.
ReplyDeleteI love onion seeds & fenugreek so would plump for the Panch Phoran first in some kind of veggie curry I have yet to devise but am already devouring in my mind ;)
ReplyDeleteGaram Masala to make a nice curry from leftovers
ReplyDeletemasala to spice up some potatoes
ReplyDeletePanch Phoran to make a lovely lamb curry
ReplyDeletei would use it to make Cauliflower Dal
ReplyDeleteRas el Hanout in a chicken and preserved lemon dish I often make.
ReplyDeleteThe Garam Masala for a turkey curry.
ReplyDeletemasala, with some braised beef!
ReplyDeleteI'd use the Panch Phoran in a potato and cauliflower curry
ReplyDeleteMasala in curry
ReplyDeleteLamb kebabs with the Ras el Hanout.
ReplyDeletemasala infused sweet potato cchips :) x
ReplyDeleteGaram Masala and I would make a curry
ReplyDeletegaram masala I use it for curries and rice dishes x maria blythin
ReplyDeleteWhich spice would you use first and in what dish if you win?
ReplyDeletePanch Phoran in a chicken curry as l have not used this spice before
Definately Curry
ReplyDeleteGaram Masala in a nice hot chicken curry
ReplyDeleteGaram Masala in a lamb curry
ReplyDeletegaram masala in some sort of curry that we can make
ReplyDeleteThe ras el hanoui in a lamb tagine
ReplyDeleteI would use ras el hanout to make lamb kebabs with vegetables.
ReplyDeleteI would use Ras El Hanout to make spicy Moriccan lamb with chickpeas and couscous
ReplyDeleteIt would be the Ras-el-Hanout, which I'd use to make a vegetarian shakshouka - fantastic first thing in the morning!
ReplyDelete(https://www.facebook.com/sophie.hudson.77)
garum masala in a curry
ReplyDeleteGaram masala in a curry
ReplyDeleteGaram masala in a curry
ReplyDeletegarum masala in a curry
ReplyDeleteI'd use the garam masala in a curry recipe my friend just sent me!
ReplyDeleteI'd love to try the Garam Masala!
ReplyDeletehttp://ninegrandstudent.co.uk/
I would use the Ras el Hanout in a tagine, yum!
ReplyDeletePanch Phoran to make a beef curry
ReplyDeleteGaram Masala for a lamb biriani
ReplyDeleteGaram Masala in an aubergine curry
ReplyDeleteGaram Masala in a curry
ReplyDeleteGaram masala in a curry. mmmmmmmmm
ReplyDeleteI would use Garam Masala first and in a curry
ReplyDeleteGaram Masala in a chicken curry
ReplyDeleteGaram masala in some kind of curry!
ReplyDeleteGaram Masala in a curry.
ReplyDeleteRes El Hanoit - in some meat dish - beef or pork
ReplyDelete(Spencer Broadley)
oh desisions a masala curry sounds yummy
ReplyDeleteI would use the Ras el Hanout on smoked chicken, for starters. All of these spices sound so wonderful!
ReplyDeleteInterested to try the Panch Phoran in a curry! I'm already a heavy user of garam masala so would be nice to try something new!
ReplyDeletethe Garam Masala is great for a curry, cannot beat a good curry, yummy
ReplyDeletePanch Phoran sounds interesting, love to try it in a potato and cauliflower dry side dish maybe.
ReplyDeletePanch Phoran in chicken curry
ReplyDeletepinkstone@hotmail.com
jessica agyin
The masala for a curry.
ReplyDeleteclaire.bob23@hotmail.co.uk
Garam Masala in a vegetarian curry.
ReplyDeletechris.hill97@yahoo.co.uk
The Ras El Hanout in a Morrocan Meatball Stew.
ReplyDeleteras el hanout - I'd use it with salmon for a spicy fish dish
ReplyDeleteThe garam masala in a madras curry
ReplyDeleteI'd use the Panch Phoran first
ReplyDeleteI'd try Ras el Hanout on roasted vegetables as per your suggestion!
ReplyDeleteThe garam masala in a curry! :)
ReplyDeleteRas el hanout - in a nice Moroccan lamb stew! Sounds delicious!
ReplyDeleteGaram Masala in a tasty curry
ReplyDeleteGARAM MASALA IN MY TASTY CURRY :)
ReplyDeleteId do a Tagine with the Ras el Hanout
ReplyDeleteI'd use the garam masala first in a chicken or lamb curry.
ReplyDeletei use Panch Phoran regularly as the first ingredient toasted in my chicken dupiaza it gives it a lovely flavour.
ReplyDeleteGaram Masala in my lentil dahl
ReplyDeleteGaram Masala to make a yummy vegetarian curry LOVELY :)
ReplyDeleteRas el hanout - Moroccan mushroom and chickpea dish would be first on my list
ReplyDeleteyummy
ReplyDeleteGaram Masala in a king prawn curry
ReplyDeleteI would use Panch Phoran in a chicken curry.
ReplyDeleteI'd add Ras-el-Hanout to a beef dish with roasted potatoes
ReplyDeleteGaram Masala in a dopiaza
ReplyDeleteGaram masala, would try to make a curry, bit of a useless cook
ReplyDeleteI'd make a lovely lamb and apricot tangine with the Ras el Hanout
ReplyDeleteRas el Hanout on a marinade for chicken kebabs with hummous
ReplyDeleteGaram Masala - Love curry
ReplyDeleteI would use the Panch Phoran in a curry served with with jasmine rice
ReplyDeleteGaram masala in a keema curry.
ReplyDeleteGaram Masala in a curry
ReplyDeleteI'd make a vegetable curry with the garam masala
ReplyDeleteThe Garam Masala in a prawn curry
ReplyDeleteThe Dutch Spiced Cookies look nice and the Dutch won as well
ReplyDeleteGaram masala, I love cooking curries x
ReplyDeleteI'd use Garam Masala in my chicken curry
ReplyDeleteI would use the garam masala first .I slice potatoes (skin on) into wedges, toss in olive oil and sprinkle with the garam masala. Cook in the oven for about 40 minutes, depending on how small you made the wedges, turning occasionally. Serve with balti salmon - salmon fillet, covered with balti paste and sprinkled with coconut. Cook the salmon in the oven for abour 20 mins. Delicious! :-)
ReplyDeleteRas el Hanout in a lamb tagine maybe
ReplyDelete@jaizduck
Ras el Hanout I would season on fresh salmon the steam it
ReplyDeleteGaram Masala in a lamb curry
ReplyDeletegaram masala in a chicken bhuna
ReplyDeletekay panayi
Garam masala for one of my speciality carrys
ReplyDeleteI would use Ras el Hanout to rub on pork loins or chops and leave to take in all the flavours of this wonderful creation. The BBQ (weather permitting) served with a crispy salad.
ReplyDeleteI would use the garam masala first for my favourite chicken curry, but i'd also love experimenting with the spices
ReplyDeletemake a beautiful tasty curry firstly using garam masala
ReplyDeleteGaram Masala for a lovely fish curry :)
ReplyDeletelamb curry / Garam Masala
ReplyDeletecumin in a curry (lamb)
ReplyDeleteid use Garam masala in a delicious curry
ReplyDeleteGaram masala in a chicken and mushroom curry!!
ReplyDeleteGaram Masala in Chicken Curry
ReplyDeleteGaram Masala in a curry
ReplyDeletelisa ann tebbutt
Panch Phoran Aloo panchporan (Stir-fried potatoes)
ReplyDeleteGaram Masala is a curry
ReplyDelete