Coriander

Coriander Cumin

Honey-Glazed Cumin & Coriander Cornbread

Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.

Coriander Cumin

Lamb Martabak (Martabak Daging)

1 Comment

This martabak is one of Coconut & Sambal author Lara Lee's favorite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty.

Amchoor Coriander Cumin Kashmiri Red Pepper Powder

Grilled Spiced Chicken Salad with Amchur

1 Comment

This is The Flavor Equation author Nik Sharma's weekday afternoon salad. The salad itself is very simple—a splash of lime juice and a bit of amchur for a dose of acidity—but it’s the chicken that carries the strongest punch of flavor.

Coriander Cumin White Peppercorns

Prawn and Chicken Fried Noodles (Mie Goreng Udang)

Mie goreng translates as "fried noodles" and there are as many variations as there are islands in Indonesia. Common to each version are the chewy egg noodles that form the base of the dish, coated in a delicious sweet and salty sauce, stirred together with vegetables, meat, tofu or seafood.

Coriander

Coriander Shrimp Chow Fun

The ingredients in this dish are all pretty typical for a Chinese stir-fry, but we wanted to avoid the muddiness of flavor and presentation that can result from tossing a whole bunch of stuff together with some soy sauce.

Cayenne Coriander Cumin Juniper Berries

Spiced Lamb Kebabs and Cucumber Raita

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.

Amchoor Cayenne Coriander Cumin Garam Masala Hungarian Paprika Turmeric

Chana Masala

1 Comment

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

Coriander Cumin

Basic Hummus (with Leeks and Dukkah)

Recipe courtesy Mezze and Dolce

Basic Hummus Ingredients:

1/6 cup tahini
1/4 cup lemon juice
2 cloves garlic
1/3 cup olive oil
1 tbsp ground cumin
3/4 tsp salt
hot water
2 cups cooked chickpeas
generous ground black pepper

Directions: Basic Hummus

Pulse tahini, lemon juice, garlic in food processor. Add the rest of the ingredients with 1-2 Tbsp hot water until desired texture.

Variation: Hummus with leeks and Dukkah (Egyptian spices)

Roast chopped leeks with olive oil, salt, and pepper on baking sheet at 350 for 30 minutes or until brown.

For the Dukkah, blend 2 tablespoons chopped nuts, 1 tablespoon sesame seeds, 1 tablespoon coriander, 1/2 tablespoon cumin and a pinch of salt and pepper. Mix most of the Dukkah into the leeks. Place the leeks on the hummus and sprinkle the remaining Dukkah atop.