While there are few greater joys than a classic cheesecake, this updated version features fragrant yuzu zest, and a sprinkling of vanilla sugar, for a springtime twist.
This salad uses two unexpected vegetables: celery and raw asparagus. It's loaded with fresh herbs, sharp sheep’s cheese, and Oaktown's flavorful Bombay Orange blend, packed with orange zest, Aleppo chile, green onion, coriander and fennel.
Flavored with Oaktown's Wildflower Dream Tea, this cake has notes of floral chamomile and herbal lemon verbena. It’s the perfect end to your springtime meal, or an accompaniment for a festive tea party!
We love using Harissa with tomatoes, bringing out the natural sweetness and umami flavor. This soup also uses carrots and date syrup for natural sweetness.
This creamy, cheesy corn dip is sure to be a crowd pleaser at your next event. Inspired by East Asian flavors, the Sesame Miso Shake is laced with umami and adds slight heat to the dish. Serve with chips or bread for the perfect appetizer.
We love highlighting fresh and vibrant produce in time for spring holidays like Easter and Passover, made even tastier with Grand Lake Shake, a delicious blend of onion, mustard, white pepper, celery seed, dill, and more.
Chicken tinga is a simple Mexican dish consisting of braised, shredded chicken in a chipotle, tomato, and onion sauce. The addition of orange juice and our Mexican-style Adobo blend lends sweetness and tang that helps balance the smoky heat of the chipotle.
These fun-sized baked sushi cups are perfect as a light bite or snack. Each cup is filled with tender salmon, sushi rice, and roasted seaweed. What makes the salmon extra special is the addition of Sesame Miso Shake, which provides extra umami and color.
Za’atar is one of our most-used spice blends. We love sprinkling it onto eggs, salads, avocado toast, or hummus, but our new favorite way is adding it to garlic confit for a zesty, rich dish that is anything but ordinary.
Pili Pili (or Piri Piri) is the Swahili name for chiles. In many places throughout sub-Saharan Africa, bird's eye chiles are either blended with salt, fat, acid and herbs, or oil is infused with bird's eye chiles and herbs and used for drizzling over vegetables, grains, and any other food to add some kick.
With a little bit of sugar and spice, cinnamon buns are our favorite way to treat ourselves in the morning. We’re making them extra special for our sweethearts, with Oaktown Spice Shop Beet Powder,for a naturally vibrant hue!
This cake was inspired by the Italian dessert, torta caprese (flourless chocolate cake). The recipe yields a small, semi-thin cake that's decadent, silky, and moist. A little slice goes a long way! The Madras Curry Powder adds an edge that is slightly spicy, bringing a depth to the cake beyond the chocolate.
