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This is as close as you can get to the dukkah of the Egyptian market place. Its flavour is warmed with desert salt and lemony sumac.Try some mixed with cream cheese as a spread.

As exotic as the name suggests, this dukkah is flavoured with Lebanese Seven Spice, parsley and garlic as well as a suite of nuts.Sprinkle over hummus or roll a soft cheese wheel in the dukkah for great flavour.

Blended with La Kama spice mixture, Moroccan dukkah is a little sweeter and a little hotter than most dukkahs and is one of the most popular flavours.Try mixing Moroccan dukkah with breadcrumbs to coat lamb cutlets before frying or grilling.

A tasty mixture of toasted and spiced seeds and nuts that Kiwis eat by the handful. Great on salads or just on bread and butter.A local favourite

Soft and aromatic, Persian dukkah carries the flavour of scented rose, cinnamon and cardamom.Great as a sprinkle for mixed salads or in an omelette or over scrambled eggs.

This is one of the most robust Dukkahs, flavoured with mint, caraway seed and a little chilli.We recommend using Adventure Kitchen chilli and garlic olive oil for a taste sensation