Recipes

Goat Horn Chile Flakes

Olive Oil and Balsamic Bread Dip with Goat Horn Chile

by Erica Perez

This dip makes use of one of our current favorite spices: Goat Horn Chile Flakes. This smoked chile hails from the country of Chile, where it is the key ingredient in a popular blend called Merkén. Goat Horn is hot, smoky and savory -- perfect for adding heat with flavor.

Baharat Sumac

Baked Zucchini Fritters with Yogurt Sauce

by Erica Perez

Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.

Cinnamon Cloves Ginger

Mama Jane’s Crinkle-Top Chewy Molasses Cookies

by Erica Perez

These molasses cookies really sing with the addition of our freshly ground cloves, cinnamon and ginger. Thick and chewy with crackled sugary tops, they’re perfect for an after-school snack with cold milk!

Hot Cajun Blackening Spice

Cajun Blackened Cauliflower Steaks with Salsa Verde

by Erica Perez

Roasting brings out cauliflower’s sweetness while allowing its firm texture to hold up. Here, we use our Hot Cajun Blackening Spice to “blacken” thick cauliflower steaks in the oven.

Shichimi Togarashi

Veggie Fried Rice with Shichimi Togarashi

by Erica Perez

With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.

Madras Curry Powder

Spicy Sweet Curry Popcorn

by Erica Perez

We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!

Poivre a la Mode

Lemon Pepper Chicken with Poivre a la Mode

by Erica Perez

This lemony, zesty chicken made with our Poivre a la Mode blend is perfect for the grill or the oven. It's great served with your favorite side dishes, on top of a salad, or tucked into a pita or a sandwich.

Vadouvan

Summer Corn Chowder with Vadouvan

by Erica Perez

This summer corn chowder harnesses the glorious seasonal sweetness of corn in a delicious, creamy soup that will have everyone asking for second helpings.

Moroccan Fish Tagine

Moroccan Tagine-Inspired Fish Stew

by Erica Perez

When we developed our Moroccan Fish Tagine spice blend, we had in mind a dry version of chermoula, a delicious, aromatic Moroccan herb sauce made with fresh herbs, garlic, lemon and spices.

Chili Powder

Rockfish Ceviche with Chili Powder

by Erica Perez

The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.

Golden Milk

Golden Milk Mango Lassi

by Erica Perez

According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.

Poivre a la Mode

Raw Zucchini Salad with Poivre a la Mode

by Erica Perez

Poivre a la Mode is our gussied-up version of lemon pepper. And it really would have been a shame to simply call this blend "lemon pepper," as it is so much more than that.