Advieh Ash
Common in Persian and Mesopotamian cuisine, this 6th-century BC blend of herbs and spices originates from the regions of modern-day Iran, Iraq, Syria, and Turkey. Herodotus, the Greek historian, was captivated by ancient Persian spices. Known as Advieh, pronounced (/æd-v/), it loosely translates from Farsi to mean ‘spice mixture,’ with ‘Ash’ (Aash) generally referring to soup.
Taste
Perfect For
Scent
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Fenugreek Leaves
Native to the eastern Mediterranean region, fenugreek leaf is considered great for gut health, a healthy scalp and hair growth. The leaves have a less intense flavour than the seeds.
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Cumin Seeds
Thought to be native to Egypt’s Nile valley and the Eastern Mediterranean region, it is traditionally taken to aid digestion and to relieve flatulence.
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Coriander
Native to the Mediterranean and Southern Europe region, it is one of the earliest consumed spices in the world with origins to 5,000 BC. Traditionally it was used to treat ulcers and stomach problems.
Origin
There are many different Advieh blends suited to different dishes and recipes. Common in Persian and Mesopotamian cuisine, in today’s geographical terms this blend originates from the regions of Iran, Iraq, Syria and Turkey. Herodotus, the Greek historian, was seduced by ancient Persian spices. Known as Advieh, pronounced (/æd-v/) it loosely translates from Farsi to mean “spice mixture.”
Allergen Information
- Vegan
- Low sodium
- No additives
- No added sugar
- No preservatives
Some of our blends will be gluten free, but it is important to note that some spices and herbs naturally contain gluten.
It is also important to note that these have been packaged in a facility that handles, stores, and processes tree nuts and celery. This product may contain traces of celery, gluten, mustard, sesame, soy and nuts.
How to Use
If you love soup but you sometimes feel like it is missing some depth, then this is the blend for you. Soup is great for lunch ideas or even as a healthy snack. It is your very own secret ingredient to add during cooking or to sprinkle over just before serving. In addition to soups, it is the perfect finish to many bone broth concoctions. Just a few pinches, will add a whole new dimension to a simple tomato, leek and potato or chicken soup and poultry broths. It will also go particularly well with a lentil or squash-based soup. Great for batch cooking and freezing, making it quick and easy for a lunch on the go.
