Chile Colorado

Chile Colorado

by Erica Perez February 24, 2017

Traditionally, this dish is made using whole dried chiles, which are boiled in water, pureed into a paste and pushed through a strainer. But you can replicate the flavors quite closely using ground chiles as well.

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Simple Spicy Hot Cocoa

Simple Spicy Hot Cocoa

by Erica Perez February 06, 2017

It's easy and delicious to whip up a steaming mug of hot cocoa for one using our Cocoa Powder. We add a pinch of Cayenne Pepper for a little kick, but it's optional, of course.

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Chocolate Cake with Beet Buttercream Frosting

Chocolate Cake with Beet Buttercream Frosting

by Erica Perez February 06, 2017

What better way to celebrate Valentine's Day than with a homemade dessert? With pink frosting! The chocolate cake is a classic, and our Beet Powder provides a natural food coloring so you can avoid the synthetic stuff in the bottle.

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Coconut Hot Cocoa with Coconut Whipped Cream

Coconut Hot Cocoa with Coconut Whipped Cream

by Madeline Vidibor February 04, 2017

Coconut milk hot cocoa is a rich, creamy treat perfect for cold weather. Make a spicy version by adding our Ceylon cinnamon and chile powder.

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Spiced Lamb Kebabs and Cucumber Raita

Spiced Lamb Kebabs and Cucumber Raita

by Erica Perez August 23, 2016

This recipe comes to us from Nik Sharma of A Brown Table, via the San Francisco Chronicle. The Juniper Berries add a subtle pine-like flavor note to the lamb, pairing nicely with the traditional Indian aromatics of coriander, cumin and ginger.

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Muhammara

Muhammara

by Erica Perez August 10, 2016

This spread is a tasty Turkish mash-up of super-foods including roasted red peppers, walnuts, pomegranate molasses, cumin, and Aleppo pepper.

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Low and Slow BBQ Ribs

Low and Slow BBQ Ribs

by John Beaver May 25, 2016 2 Comments

We love pre-cooking our ribs in the oven to make them extra delicious, without having to fuss around the grill for too many hours. The resulting ribs are tender, juicy and spiced just right.

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Grilled Yucatan Shrimp

Grilled Yucatan Shrimp

by Erica Perez May 24, 2016

Our Carlito's Rojito Yucatan Rub was crafted with the flavors and colors of the Yucatan in mind. Achiote seeds give this rub a bright red color that permeates anything it touches.

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Urumqi Lamb or Japanese Eggplant Skewers

Urumqi Lamb or Japanese Eggplant Skewers

by Sean Beatty May 18, 2016

You won't find a lot of cumin in Chinese cuisine, at least not in the regional varieties available to us here. But cumin is a staple of Northwest China, where it's a part of the traditional cuisine for the Muslim migrant population.

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Slow Cooker Cochinita Pibil Tacos

Slow Cooker Cochinita Pibil Tacos

by Erica Perez April 28, 2016 2 Comments

Cochinita Pibil, a specialty of Mexico's Yucatan peninsula, is traditionally slow-roasted in banana leaves and served with pickled red onions.

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Horseradish Cream

Horseradish Cream

by Erica Perez April 21, 2016

Ground dried horseradish root is an excellent stand-in for the fresh variety. It's easy to keep on hand and it creates an even texture in sauces, dips and condiments.

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Roasted Brussels Sprouts with Shichimi Togarashi

Roasted Brussels Sprouts with Shichimi Togarashi

by Erica Perez April 13, 2016

I've tried a few variations on this Momofuku-inspired dressing, and I've discovered that you really can't go wrong with these flavors.

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Baked Miso-Shichimi Eggplant

Baked Miso-Shichimi Eggplant

by Erica Perez April 13, 2016

Shichimi Togarashi is an excellent complement to the traditional Japanese pantry ingredients of mirin, miso, sesame and rice wine vinegar.

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Shichimi Togarashi Baked Tofu

Shichimi Togarashi Baked Tofu

by Erica Perez April 13, 2016

These spicy, sweet little tofu cubes are great to have on hand for salads. They'd also be delicious in tacos, rice bowls or on their own as a yummy snack!

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Japanese Noodle Soup with Shichimi Togarashi

Japanese Noodle Soup with Shichimi Togarashi

by Erica Perez April 13, 2016

Our Shichimi Togarashi blend is a perfect match for soups like this, adding a citrusy spicy kick to the savory umami-ness of the dashi. 

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Spicy Sweet Shichimi Togarashi Popcorn

Spicy Sweet Shichimi Togarashi Popcorn

by Erica Perez April 13, 2016 1 Comment

We went through a phase where we ate popcorn nearly every night in our house, and then it just became too much. 

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Crispy Shichimi Togarashi Chicken Cutlets

Crispy Shichimi Togarashi Chicken Cutlets

by Erica Perez April 12, 2016

I admit I love fried food. There's nothing like a little crispy chicken to take the edge off a long day, am I right? 

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Flax-Chia Seed Crackers

Flax-Chia Seed Crackers

by Erica Perez April 02, 2016

Making your own delicious seed-based crackers is easy and fun. Nutty and flavorful, these crackers will disappear almost instantly, with or without the help of cheese.

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Braised Kale with Guajillo Chile Broth

Braised Kale with Guajillo Chile Broth

by Erica Perez March 26, 2016

A savory and spicy broth made with Guajillo and De Arbol chiles elevates this kale into a stand-out side dish.

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Baharat Roasted Lamb Shoulder

Baharat Roasted Lamb Shoulder

by Erica Perez March 26, 2016

Spice butter is the secret to this melt-in-your-mouth lamb.

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Better Than Everything Bagel Deviled Eggs

Better Than Everything Bagel Deviled Eggs

by Erica Perez March 26, 2016

This delectable little appetizer brings together everything we love about brunch into one tasty bite: eggs, smoked salmon, cream cheese and the savory spices of the Everything bagel.

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Deviled Eggs with Zahtar

Deviled Eggs with Zahtar

by Erica Perez March 26, 2016

Easter: An excellent opportunity to feed my egg obsession. I love eggs every which way, but deviled eggs are a special treat. 

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Chana Masala

Chana Masala

by Erica Perez March 26, 2016

Customers often ask us for recommendations on how to use garam masala, a savory and sweet-spicy blend found in Indian cookery. 

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Persian Lime Curry Chicken

Persian Lime Curry Chicken

by Erica Perez March 21, 2016

Loaded with pepper and ground Persian lime, this rub seriously makes chicken sing. It pairs well with rice and salad or roasted veggies.

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