The cuisine of South Africa is one of the most cross-pollinated in the world with influences from native tribes, Dutch, British, and German colonizers, Indonesians, Indians, and Malays. Try Capetown Masala in an ostrich stew (use beef or chicken if ostrich isn't availabale) with corn meal porridge and washed down with one of South Africa's excellent white wines. Expect a little more heat than in our other masalas because a pinch of African Cayenne was called for. Also contains Coriander, Cumin, Cardamom, Turmeric and Paprika. This blend is salt free.