Advieh-E Halegh
Originating from modern-day Iran, this 6th-century BC blend has earned a ‘Quality Food Award 2021’ endorsement. Certain cultural practices stipulate that it should be blended by the women in charge of the household and the spice merchant from whom it is purchased. A delicate floral delight of spices and herbs, Advieh, pronounced (/æd-v/), loosely translates from Farsi to mean ‘spice mixture,’ with ‘Halegh’ generally meaning pudding.
Taste
Perfect For
Scent
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Turmeric
Native to South East Asia, this earthy superfood has notes of ginger and orange. It's properties are considered to ease arthritis, support cognitive behaviour and benefit towards those who suffer from diabetes.
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Cardamon
Native to southern India and Sri Lanka. In Ayurvedic medicine (traditional Hindu Medicine) it is used to treat depression, skin conditions, urinary conditions and jaundice.
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Rose
“Gol Mohammadi” is a type of wild rose used in Persian cooking that grows only in certain areas of Iran. Traditionally used as an antidepressant, antiseptic, and for the treatment of anxiety.
Origin
This blend is believed to originate from modern day Iran. As an ancient spice blend, no one can be sure of the blend’s exact origin. However, there are certain cultural practices surround this spice, for example, Adviehs ‘Spices’ are supposed to be blended only by the woman in charge of a household or the spice merchant from which it is bought from.
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
This dessert and baking blend can be used in a variety of sweet dishes such as cakes, puddings, biscuits and crumbles. It even goes well with all day smoothies and breakfast porridge. This blend is often used in “Persian Rice Puddings”. It also goes very well with baked oats and overnight oats with some grated apple. This will become the secret elevation to your baking and dessert dreams.
