Mr Wolf Spices available to buy in Christmas Gift Box options

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The new Mr Wolf Spices brand of up to seven pre-mixed dry spice blends are now available to purchase in seven special Christmas Gift Box options for cooking enthusiasts,  valid until 31 December. The most popular combinations have been curated into three Christmas Gift Bundles which can purchased in either three full 100 gram soft pack sizes for £25 (normally £35) or in three smaller and reusable glass pots for £12.50 (normally £18). The complete Mr Wolf Spices range of seven blends (see below for ingredients) are presented in distinctive 100g soft packs and normally retail at £9.97each / £69.79 for all seven (not including postage) but are available for  purchase in an elegant black Christmas gift box for £49.50 – all prices inclusive of VAT and delivery within the UK. Mr Wolf Christmas Gift Orders are also available online – purchasers can select the spice blends preferred and leave a personal message online under the ‘Order Note’, advising Mr Wolf Spices of the  address for delivery before X’mas conditional to orders received/paid by 8pm on Friday 18 December.

Selected from a plethora of individual spices, each combination is designed to enrich and enhance the core flavour of all types of meats, poultry, seafood or vegetables. All the spices are plant-based and are expected to appeal to vegetarians looking to add some zest to otherwise bland dishes.   Please visit  www.mrwolfspices.com  where recipes and testimonials by professional chefs can also be reviewed and other purchase information and offers.

The Spice Combinations:

Mr Wolf’s ‘Mediterranean’ Gift Bundle:                                  

The Imperial, the colourful Mediterranean one: Paprika, Black Peppercorns whole, Fenugreek leaf, Thyme, Citrus powder, Black onion Seed, Pink Peppercorns whole, Cumin powder, Garlic powder, Nutmeg, Piquin chilli powder, Szechwan Pepper, Bay, Rosemary, Caraway seed….an exotic splash of flavour created by combining ingredients widely used in the Middle East and Mediterranean with fish, meat, casseroles, stews, stir-fries and stocks – can also be used in sauces or on flatbreads. Ideally suited to add as a flavourful flourish over food cooked.
The Peaceful Turk, the Turkish/Middle Eastern one: Sweet Paprika, Hot Paprika, Dill Leaf, Mint Leaf, Cumin Powder, Sumac, Coriander, Coriander Leaf, Oregano, Cinnamon, Celery, Celery Seed, Onion Seed, Hibiscus Powder, Onion Seed powdered, Saffron….inspired by the rich flavours of Turkey and the Middle East, this combination is essentially herbal with a touch of exotic heat and is most at home with sweet, fatty meats, such as lamb or chicken, but also loves seafood and vegetables.
La Rossa , the Zingy, Spicy one:  Paprika, Fennel, Oregano, Rosemary, Garlic, Bay, Cayenne Pepper, Coriander…the rich red colour and spice combinations make this an ideal companion to Italian or Spanish-style pasta dishes, soups, stews and casseroles, vegetables – especially good with dark and white meat dishes, including seafood and shellfish.                                                                               

Mr Wolf’s ‘Personal Favourite’ Gift Bundle

My Cellar Salt, Universal Seasonal Salt: Himalayan Rock Salt, Fenugreek, Fenugreek Leaf, Cumin, Turmeric, Sweet Paprika, Piquin Chilli, Garlic ….a playful nod to the universally popular Masala curry flavouring…an everyday seasoning salt to add to practically everything for additional interest – use as a dip mixed with crème fraiche/mayonnaise.                                                   
Pink Pecker, the Meaty, Beefy, Hearty one: Pink Peppercorn, Green Peppercorn, Black Peppercorn, Aniseed, Cinnamon, Pequin Chilli, Allspice, Cloves….a punchy blend with a note of sweetness that can be used instead of black pepper and/or chilli when seasoning dishes  – add a pinch to soups, stews and slow cooked dishes to add a bit of zing.                                                      
Pierre’s Erld Smokey, the Smokey Rustic one: Paprika sweet, Smoked paprika,  Black pepper, Green cardamoms, Black cardamoms, Tarragon, Piquin Chilli, Sundried tomatoes, Garlic powder, Rosemary, Ajwain seeds, Nutmeg….Pierre’s Erld Smokey – named for a Michelin-star Chef in the north – is a subtle, smokey blend with gentle heat and aromatic notes.  It is equally at home with soups, stews, casseroles, vegetables, beef, pork, lamb, seafood and shellfish.

Mr Wolf’s ‘Chef’s Favourite’ Gift Bundle

Pink Pecker, the Meaty, Beefy, Hearty one: Pink Peppercorn, Green Peppercorn, Black Peppercorn, Aniseed, Cinnamon, Pequin Chilli, Allspice, Cloves….a punchy blend with a note of sweetness that can be used instead of black pepper and/or chilli when seasoning dishes – add a pinch to soups, stews and slow cooked dishes to add a bit of zing.
Sweet Raby James, the Mild and Gentle one: Pink Peppercorns, Cumin, Coriander, Coriander Leaf, Liquorice, Tamarind, Green Cardamom, Smoked Paprika, Chipotle, Black Cardamom, Guajillo Chilli….a sweet, aromatic and slightly fruity blend that was created specially to complement rich, fatty ‘sweet’ meat dishes such as lamb, pork and chicken with herbs and spices that lift the dish…named for a Michelin-star chef in the North.
The Peaceful Turk, the Turkish/Middle Eastern one: Sweet Paprika, Hot Paprika, Dill Leaf, Mint Leaf, Cumin Powder, Sumac, Coriander, Coriander Leaf, Oregano, Cinnamon, Celery, Celery Seed, Onion Seed, Hibiscus Powder, Onion Seed powdered, Saffron….inspired by the rich flavours of Turkey and the Middle East, this combination is essentially herbal with a touch of exotic heat and is most at home with sweet, fatty meats, such as lamb or chicken, but also loves seafood and vegetables – ideal for roasting.

Professional chefs who enjoy using Mr Wolf Spices include: MasterChef finalist and Chef Patron of Peace and Loaf Restaurant, Dave Coulson; cookery author and demonstration cook, Carmela Sereno Hayes; cookery author and Exec Head Chef at The Mytton and Mermaid, Chris Burt; former Head Chef of The Stoke By Nyland and culinary educationalist, Alan Patton MCGB MCGC ; Exec Head Chef for Vacherin of London, Jason Ring; Michelin-star French chef and now Chef Patron of Lune in Vayres, Bordeaux, Pierre Rigothier (hence Pierre’s Erld Smokey); award-winning Chef Patron Roy Brett of Ondine in Edinburgh; award-winning two-Michelin-star chef, James Close, of The Raby Hunt in Co. Durham (hence Sweet Raby James); Natalie McVeig, Director of I.O.Shen Knives, and Sue Currie, co-owner Netherton Foundry.