The new Spiced-series by Sara!

Create delicious taste experiences with the Spiced Spice blends developed by Sara La Fountain.

Our selection

  • Spiced Lemon Seasoning

    Lemon Seasoning

    Lovely lemon curing seasoning for fish

    • Sprinkle the curing mix over the fish and let it cure for a day
    • Cut in slices and enjoy!
    • 1–2 tablespoons for curing 1 kg of fish
    • Sea Salt, Sugar, Lemon Juice Powder, Dill, Black Pepper
    • Contains no allergens

    Dry the fish. Sprinkle over the curing mix (if you are using a skinned fillet, rub the mix on both sides). Tightly wrap the fish in cling film, squeezing out the air. Let the fish cure for at least 24 hours. After unwrapping the fish, dry well. Slice and serve.


  • Spiced Beetroot Seasoning

    Beetroot Seasoning

    Gives the fish a wonderful color and taste

    • Sprinkle the curing mix over the fish and let it cure for a day
    • Cut in slices and enjoy!
    • 1–2 tablespoons for curing 1 kg of fish
    • Sea Salt, Sugar, Beetroot Powder, Dill, Acidity Regulator (Tartaric Acid E334), Black Pepper, Horseradish
    • Contains no allergens

    Dry the fish. Sprinkle over the curing mix (if you are using a skinned fillet, rub the mix on both sides). Tightly wrap the fish in cling film, squeezing out the air. Let the fish cure for at least 24 hours. After unwrapping the fish, dry well. Slice and serve.


  • Spiced Provence Rub

    Provence Rub

    Delicious herb mix for seasoning and marinating

    • Suitable for meat, fish and vegetables
    • For marinating use good 3-4 tablespoons / 600g
    • Sea Salt, Coriander, Chili, Rosemary, Basil, Oregano, Thyme, Onion, Sage, Parsley, Dark Cane Sugar, Black Pepper, Garlic, Bay Leaf
    • Contains no allergens

    For seasoning: sprinkle on top of the meat before or after cooking.

    For marinating: Mix the rub into a good splash of water and add a bit of oil. Place the meat into a plastic bag and pour the marinade over. Massage the contents to distribute the marinade evenly all over the meat. Squeeze out the air and close. Let the meat marinate for at least a few hours, preferably overnight. Wipe away the marinade before cooking.


  • Spiced BBQ Rub

    BBQ Rub

    The perfect spice mix for all kinds of barbequing

    • Season ribs and other meats easily
    • Suitable for marinating and seasoning
    • For marinating use good 2 tablespoons / 600g
    • Sea Salt, Dark Cane Sugar, Smoked Paprika, Dried Red and Green Bell Peppers, Onion, Garlic, Black Pepper, Cinnamon, Caraway, Chili Flakes, Rosemary, Cumin, Bay Leaf, Clove
    • Contains no allergens

    For seasoning: sprinkle on top of the meat before or after cooking.

    For marinating: Mix the rub into a good splash of water and add a bit of oil. Place the meat into a plastic bag and pour the marinade over. Massage the contents to distribute the marinade evenly all over the meat. Squeeze out the air and close. Let the food marinate for at least a few hours, preferably overnight. Wipe away the marinade before cooking.


  • Spiced Mexican Smoky

    Mexican Smoky

    Smoky spice seasoning for minced meat

    • Great for hamburger patties
    • good 1 tablespoon / 500 g of minced meat.
    • Sea Salt, Paprika, Onion, Dark Cane Sugar, Garlic, Black Pepper, Chili, Cumin, Oregano, Mesquite Smoke Powder
    • Contains no allergens

    Mix in the seasoning according to the amount of minced meat in your recipe. You can add salt or use more seasoning if you prefer saltier food. Test the amount of salt you need by cooking a small bit of the mince in the microwave or a frying pan. CAUTION: If you use readymade breadcrumbs for meatloaf or meatballs, it also contains sodium.

    You can make a meaty hamburger patty right from high quality minced meat by mixing in 12 g of the seasoning per 500 g.