Pemba Swizzle

Pemba Swizzle

by Erica Perez June 08, 2017

Our single-origin Pemba cloves are the star of this refreshing citrus cocktail made with the help of homemade Falernum syrup. 

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Homemade Falernum Syrup

Homemade Falernum Syrup

by Erica Perez June 08, 2017

Make your own version of a classic bar syrup using our new single-origin Pemba cloves. We kept this recipe simple, with the Pemba cloves as the star of the show, to highlight their standout flavor.

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Chickpea Sumac Salad

Chickpea Sumac Salad

by Erica Perez June 08, 2017

When we first got samples of our new single-origin cured sumac into the shop earlier this year, we were so excited about their flavor that we pulled staffers into our office to sprinkle the berries into their palms.

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Yellow Cardamom Ice Cream with Candied Fennel Seeds

Yellow Cardamom Ice Cream with Candied Fennel Seeds

by Erica Perez June 08, 2017

Yellow cardamom is the perfect muse for ice cream because the pods have been allowed to fully ripen, imparting a sweet flavor with notes of grass.

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Chicken Korma

Chicken Korma

by Erica Perez June 08, 2017

I added our garam masala because the aromatic blend of cumin, coriander, cinnamon, cardamom, bay leaves and black pepper is the perfect fit.

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Spinach with Ginger, Fennel and Black Cumin

Spinach with Ginger, Fennel and Black Cumin

by Erica Perez June 08, 2017

For a recent Sunday evening meal, we picked up six beautiful bunches of spinach from Happy Boy Farms at the Grand Lake farmer's market. 

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Bhopali Pilaf with Black Cumin, Peas and Carrots

Bhopali Pilaf with Black Cumin, Peas and Carrots

by Erica Perez June 08, 2017

This simple rice pilaf is the perfect accompaniment for our Chicken Korma, as well as lamb or raita.

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Beetroot Chai

Beetroot Chai

by My Berkeley Kitchen May 04, 2017

Ever since I saw pictures of this pretty pink drink, I knew I had to recreate it at home. I'm not much of a coffee drinker so adding beetroot to my version of traditional chai seemed like an interesting twist.

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Thai "Green" Curry Meatballs

Thai "Green" Curry Meatballs

by Erica Perez April 20, 2017

It's easy to transform our Thai Curry blend into a delicious homemade green curry paste using fresh cilantro and basil. You can play around with adding other ingredients, such as fresh lemongrass, chiles, kaffir lime leaves and shallots. 

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Ghormeh Sabzi (Persian Beef Stew)

Ghormeh Sabzi (Persian Beef Stew)

by Glenny Schmidt March 30, 2017

Ghormeh Sabzi, a traditional Persian beef and bean stew, is loaded with herbs, citrus, and earthy turmeric.

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Sake Penicillin Cocktail with Matcha Rim

Sake Penicillin Cocktail with Matcha Rim

by Glenny Schmidt March 15, 2017

A new twist on the Penicillin, this drink combines the subtle floral notes of sake, a pop of citrus, and warm honey sweetness to balance out the bite of Japanese whisky.

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Grand Lake Veggie Dip

Grand Lake Veggie Dip

by Erica Perez March 01, 2017

Take your crudite game to the next level with some veggies from the farmer's market and this oh-so-easy dip, made with our Grand Lake Shake. It's got the perfect balance of onion, garlic and mustardy zing.

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Chile Colorado

Chile Colorado

by Erica Perez February 24, 2017 1 Comment

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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