Advieh Mahi (Persian spice mix for seafood) Front product view

Advieh Mahi

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Introducing Advieh Mahi - This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BCIt is aromatic and flavourful, with highlights of cumin seeds and fenugreek leavesAll natural, low sodium and vegan.

Endless Culinary Adventures - Advieh Mahi (Persian for "fish spice"), is the perfect spice mix for seafood dishes! When mixed with a neutral oil and brushed over fresh fish, this nutritious blend provides a tasty health boost. Why not try for seasoned cod or salmon? Our customers tell us that this is the perfect spice mix for kedgeree, fish pie and even octopus lollipops with tempura batter!

At Cameler Spice Co., we take pride in milling and blending our spices in-house. We do our utmost to use the freshest cooking spices within one year from field to jar. Our main objective is to minimize our supply chain by sourcing ingredients directly from regenerative farms. Indulge in the rich flavours of Advieh Mahi for up to two years, meticulously handwritten on the lid for a personal touch.

Similar to all the Advieh family, the Mahi blends origins lie in the Persian region. Persia is one of the oldest civilisations on the planet and is where modern-day Iran now stands. Its borders have fluctuated through history, but at its most expansive, the Persian Empire extended to Egypt, Greece and Turkey. As a result of this, Persian cooking draws upon a multitude of cultural influences including Russian, Greek, Asian and Armenian cuisine which is very apparent in this blend. The influence of Persian cooking can be felt far beyond the borders of the old empire. Many dishes in India and the Middle East have their roots in ancient Persia, so much so that many Indian dishes still have Persian names. In fact, India’s spice-centric cuisine is believed to have descended from Persia’s love of seasoning.
Mildly piquant in taste, the blend has a garlicky and earthy-sweet taste, and carries a punch of heat from the peppery bite of celery salt and a little kick from the red chilis.
Tangy and fruity notes with a slight garlic undertone.
How to use
The Mahi Blend can be used in any seafood dish. Mixed with a pinch of a salt and neutral oil (grapeseed, vegetable, canola or a light olive oil) brush the mix over grilled or roasted cod, sea bass or even salmon, for a perfectly seasoned fish. You could even marinade the fish in the same way as above, pan fry or use in a fish stew for dinners and suppers. We would recommend any sustainable fish that is in season to enjoy with this blend.
Nutritional value
  • per 100g
  • Energy 918kJ/220kcal
  • Fat 7.9g of which Saturates 0.8g
  • Carbohydrate 20g of which Sugars 2.5g
  • Protein 10g
  • Salt 18.2g

Weight 25g / 0.88 oz ℮

Comes in an attractive 60ml dark amber, food safe, stackable glass jar with an aluminium lid.

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.

Always store in a dry place. A pantry, press or cupboard will suffice. We have made that easy by housing our blends in dark amber mason jars under an aluminium lid. Aluminium reflects both heat and light, making it the perfect material for food preservation under its closing. Spice and herb blends typically have a use by date, in our case, 24 months from manufacture.

Ingredients' Benefit

Celery Salt
As sodium is considered to increase heart disease, by the mere fact that you are reducing your salt content with “celery salt” this is considered a positive. It is also considered to alleviate the pain of gout.
Fenugreek Leaves
Native to the eastern Mediterranean region, fenugreek leaf is considered great for gut health, a healthy scalp and hair growth. Its flavour profile is less intense than the seed variety.
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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