Welcome to Savouree!
Hi! I'm Laura, the founder of Savouree. I started this business as side-hustle to share my love for food with whoever I can. Cooking has always been my hobby and something I tinker with. It comes fairly 'easy' to me, so I wanted to share that ease with all of you. My goal is simple - just add our spice, some salt, and cook however you would normally. There's nothing more for you to do for a great meal. All of our spices can work with your day-to-day recipes.
All spices are either home grown or sourced from trusted suppliers. I toast them in small batches before I grind them for the best aroma possible. The spices are small batch and hand-blended to ensure that each blend is fresh, pure, and packed with flavour, ready to use the minute you receive it.
The blends
I started this business with 3 signature blends, that are very near and dear to my heart. I'll be introducing more in the future, and if you have a request please let me know!
The Palestinian five spice is my mom, Mimi's, creation. She uses it in many dishes, but her signature is on lamb. In our family, even when people say they don't like lamb, they admit they like Mimi's lamb. She's perfected the ratios here to bring out the best flavour and cut through any gaminess. Add this spice to any meat or roasted root vegetables. I've even added it to my rice for that warm earthy flavour.
All profits from the sales of this blend go to the Palestinian Children's Relief Fund.
Smokehouse spice is my husband Marc's signature. People always ask him for a batch to keep on hand! It was inspired by an appetizer we had at a restaurant a few years ago called 'Gunpowder prawns'. The restaurant has since changed ownership, so he did the work to recreate it! I think this new blend is even better than the original. Now each summer, we grow a bunch of chillies in our family gardens in and around Toronto so we get the heat on this one just right.
Baharat is my signature blend. It's super versatile. There's a friendly battle between my mom and I on who makes the better mujadara, but most people agree that it's me. My dad is 'neutral' :) This blend packs a punch and adds dimension to anything. Sprinkle it before roasting cauliflower, try it on chicken wings with a garlicky tzatziki dip, or add it to refried beans when making bean tacos!
For inspiration, head to the recipes section. If you have a recipe to share that used one of my blends, send it over and I'll publish it and welcome you to the Savouree family.
Happy cooking!