Mill & Mortar
Fusion Spices by Mill & Mortar
FUSION – as the name suggests – comprises of a range of spice blends. In the Fusion series, you will find both classic and brand new spice mixtures.
All our spice blends are primarily based on organically produced herbs and spices of the finest quality. What makes our Fusion spice blends special is that they do not contain salt, gluten, fillers or any other additives – only pure spices.
Ras El Hanout (55 g): Middle Eastern spice blend for couscous and meat.
RAS EL HANOUT means “the spice handler’s head” and has numerous variations in the Middle East just as curry is predominant in south and east Asia.
Our Ras el Hanout spice blend is enhanced with notes of nutmeg, cinnamon and hot spices with sweetness derived from petals of rose and lavender. Can be used on lamb or chicken, in couscous, roots, etc.
Tandoori (50 g): Versatile spice blend for grilled meats and vegetables.
Our own TANDOORI masala in which we have used a variety of classic Sri Lankan spices with curry leaves and black sesame.
‘Tikka Tandoori’ is typically small pieces of meat marinated in yoghurt and spices, traditionally cooked in a clay oven called a Tandoor. Originating from the Indian subcontinent, you can accomplish the authentic taste of tandoor by using your own grill or oven. Our Tandoori masala mix can be used in a myriad of marinades, rubs and sauces and with all types of meat or fish.
Tandoori dishes team well with fresh green salads, raita (yoghurt-based salad with cucumber, red onion and tomato), lemon rings, naan bread and chutney.
Garam Masala (50g): Classic Indian spice blend.
GARAM MASALA means “hot spice blend” in Hindi and is an active participant in almost every savoury preparation in the Indian cuisine. Depending on the ingredients used, this mix can be combined with other spices to give your dishes a distinctive character. One of the most popular spice blends of India, our Garam Masala can be used to enhance any meat or vegetable based dish.
Garam masala is typically used to finish rounding up the flavours in food towards the end of cooking as opposed to curry which is typically sautéed in oil at the beginning.
Gringo (55 g): Luxury blend for homemade Mexican food.
No, this is no Western flick, but our own take on an organic spice mix with Mexican inspiration. GRINGO is perfect for creating a delectable filling to pack in your tacos, tortillas, cabbage or salad wrap. It can be used to season meat, fish, vegetables and beans. You could also mix it with chunky salsas, creams or slaws and fresh greens and herbs. Use 1-2 teaspoons of spice per 250g of filling and add salt as desired.
GRINGO is also excellent in tomato sauce or meatballs, on a grilled pork chop or with roasted potatoes.
Rasta Pasta (55 g): Revive pasta, noodles, fish and soups.
We have been inspired by Caribbean’s colours and flavours to develop a spice mixture that both children and adults can enjoy.
The spice blend has notes of lemon thyme, nutmeg, garlic and allspice and can be used to flavour pasta, noodles, rice or chicken.
Use as a rub on white meat or in a simple sauce that binds pasta, rice or noodles before serving.
Kandyan Curry (50 g): A nuanced and versatile curry - M & M's signature product.
Our spice products are a result of sustainable and organic goodness and meet the highest quality standards. Curry means sauce with vegetables in Tamil, and these classic food preparations are getting increasingly popular in national and international cuisine. We have developed a warm and aromatic curry blend that leaves a full and rounded sensation on your taste-buds without scalding your tongue.
Our curry contains coriander, fennel seeds, black pepper, cumin, ginger, cardamom, cloves, Ceylon cinnamon and curry leaves. The curry blend must be fried briefly in hot oil before adding the other ingredients to bring the aromas and flavours out. Season your curry dishes with salt, and even a little sugar to get the nuances of the spices. It is common practice for every household in Sri Lanka to have its own curry, tuned to the taste of the family and the availability of the spice crops. If you prefer a stronger curry, mix some chilli powder in the curry before sautéing it in oil.
Flaming Dust (50 g): Prize-winning grill rub.
Flaming Dust won the first prize at The Danish BBQ Championship in the “Best Grill Rub” category. It's a rounded spice blend resulting from the combined exquisite flavours of fennel, liquorice powder, star anise, ginger and oregano, with an added kick from Smoked Paprika and Dilip’s Chili.
Flaming Dust can be used as a spice-rub on all types of meat, but it shines in chicken and pork. Mix 2 teaspoons of salt, 2 teaspoons brown sugar and 1.5 teaspoons BBQ Rub and rub the mixture on to the meat and let it marinate ½-1 hour before grilling or frying.