The aroma of roasting pumpkin seeds coming from the kitchen reminds me of all the wonder and anticipation I felt as a kid around this holiday. As an avid pumpkin seed fan, I have fine-tuned my roasting technique to get the crispy, salty, and toasty results that dentists probably hate but floss manufacturers love.
Last August I booked a trip to Mexico City. I immediately fell in love with the culture, people and of course the food. I ventured out to a few other states to experience the beautiful country. One of my favorite places I visited was Jalisco, the birthplace of birria.
Have you ever felt intimidated about making a tofu scramble? It's easier than you might think, especially with the help of a couple key spices and seasonings.
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.
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.
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!
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.
Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one.
Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.
