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Kaffe Baharat
We're beyond excited to introduce you to our newest partner, Chef Tarik Abdullah (aka Cooka T) and his new blend, Kaffe Baharat, a coffee-infused concoction inspired by Seattle's vibrant food scene and Tarik's love for Middle Eastern flavors. Based in the heart of Seattle, Chef Tarik is well-known for his Lumen Field food stand, Cooka T's Kitchen (offering the "best vegan options in Lumen Field" by Eater Seattle), as well as Feed the People, a community-driven initiative focusing on food and youth development programs. Now after years of requests, Tarik has crafted a coffee-infused blend in collaboration with Seattle's own Boon Boona Coffee. This blend is perfect for lamb meatballs, grilling steak, or as a tasty companion for sheet pan veggies. Photographer @berhanuimagesFun Fact: Our blend has a playful twist on the English pronunciation and the Arabic word for coffee! In Arabic, it's 'القهوة' (pronounced as 'al-qahwa'). On another note, 'Baharat' is the Arabic term for 'spices' in English.
Kala Masala
Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's Western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness from coconut, a hint of chile, and black cardamom in the mix. Kala Masala is wonderful on fish, seafood, rice, and vegetable dishes. Sweet potatoes are a perfect pairing with Kala Masala, whether roasted, mashed, or baked in a pie! *This is a limited run blend. Only available while supplies last.
Kashmiri Curry
At India's northern tip lies the cold and rugged Kashmir region. The curries here rely on the warmth of aromatic spicing, and often include an extra measure of cinnamon and cardamom as we've done here. The bold, aromatic flavors of Kashmiri curry work well with meat—lamb being a favorite. Both ground almonds and yogurt are used as thickeners and dried apricots are frequently included in traditional preparations. This blend also makes a lovely seasoning on sweet potato dishes.
Kashmiri Garam Masala
Masalas are incredibly diverse and can include just about any spice. This Kashmiri version is darkly roasted and intense, producing the deepest aromatic flavors possible.
KC Tailgater's BBQ Rub
Folks from Kansas City like to say they'll barbecue anything that moves, and we've created a classic rub that is versatile enough to bear the name. Our KC tailgater's rub will do justice to pork, beef, chicken, lamb, venison, and even catfish. And it will taste just as fine at stadiums other than Arrowhead.
Keemun
This Keemun is one tea we have consistently liked year after year and for good reason: the subtle smoky character is balanced by the smallest hint of sweetness. If you were to travel back in time a few hundred years, this tea would be sold pure as classic "English Breakfast," but in modern times it is blended with other teas from India to make some of the hundreds of recipes on the market.Brewing Instructions: Steep 1-2 teaspoons per cup at 205°F- 212°F for 3-5 minutes
Kharcho
This traditional seasoning for Georgian beef soup has a distinctive flavor from fenugreek leaf and caraway with additional savory spices and a touch of chile. Try this blend in beef stew, lamb stew, or pot roast. *This is a limited run blend. Only available while supplies last.
Khmeli Suneli
This traditional Georgian spice blend is a fusion of culinary influences from the east and west. Basil and savory are mixed with fenugreek seed and leaf, cinnamon, black pepper, cloves, and coriander. Khmeli Suneli is a versatile blend, delicious in bean, grain, and vegetable dishes. It's also wonderful on lamb chops, fish, and chicken.
Kofte Spice
Kofte Spice is a wonderful all-purpose seasoning with a complementary base of savory and sweet spices and herbal top notes. Chefs in Turkey use this blend as a seasoning for meat dishes such as kofte, grain pilafs, and vegetable dishes. Use Kofte as a rub on lamb prior to grilling. This blend has a great flavor synergy with eggplant, so try perking up your next batch of ratatouille with these flavors of Turkey.
Korean Chile
Korean Chile has a bright fruity flavor similar to the Aleppo pepper, but with a little more heat. This fine flake form disperses evenly into dishes so you don't have to worry about biting into a whole chile pod! It is also known as Gochugaru, which is typically used in Korean cooking.Perfect for those spicy Sichuan stir-fried dishes or in making kimchi, you can also use Korean Chile anywhere in any Asian cuisine that simply 'chile' is called for.