Signature Spice Journey kit

Foundational spices and blends selected by Anthony Ambrose Of award-winning restaurant ambrosia on Huntington And his journey from 3 star Michelin chef spice master Oliver Roellinger in Cancale France.

4 ounce by volume

These 4 spice blends are my signature seasonings from my restaurant Ambrosia.
What’s unique is the high oil and perfume content of these blends
Used them in steaming fish , veggies & all plant based dishes to hard roasting and grilling meats & Ocean fish.

SOFT INDIAN OCEAN Busting with flavor this spice has coriander fennel sweet barberry hints of tangerine citrus, lime leaves maple. This spice blend complements sautéed and pan roasted vegetables fish chicken and roasted pig

PHARAOH FIRE... 14 spices blended with heat of red Kampot pepper citrusy voatsiperifery pepper Indian malabar , salt sumac , sweet heat and a coco scent. The spice blend complements strong sautéing , grilling roasting of Beef ,chicken , pig ,venison goat , lamb, wild boar.

CITRUS TOGARASHI... 9 seasonings of seaweed and spices and 4,blended citrus. The local fresh dried seaweed blend from Maine with sesame citrus Indonesian peppercorns. The spice blend complements sushi , sashimi , scrambled eggs all noodles with butter soy and sesame oil, sautéed and pan roasted fish dishes and more.
16 INDONESIAN SPICES ... A blend of 16 Foundational spices with citrus pepper and sweet aromatics, The spice blend was used on my fish station in my restaurants for 20 years was one of the most memorable flavors from my travels in France.

Uncover the others for yourself.....spices changed the WORLD !!!