Recipes

Cherry Tomato Flatbread Pizza with Zahtar

by Erica Perez

It’s a snap to make quick homemade thin crust “pizza” using lavash or flatbread. This version uses our Zahtar blend, a tangy and herbaceous blend mixed from toasted sesame seeds, thyme, sea salt, oregano, savory, marjoram, ajwain seed and sumac - a tart dried berry that lends this seasoning its delightful sour punch.

Chicken Adobo Tostadas with Citrus-Cabbage Slaw

by Erica Perez

Tostadas add a little variety to the taco night routine at our house, and they allow me to slather a layer of beans on them, which is a definite plus!

Guajillo Mexican-Style Adobo Pasilla de Oaxaca

Mexican Chicken Adobo

by Erica Perez

The word Adobo comes from the Spanish adobar, to marinate. Our Mexican-Style Adobo and Hot and Smoky Adobo blends are inspired by this tradition, and they contain some of the basic elements of the Mexican adobo sauce used to marinate meat or chicken.

Italian Herbs Sumac

Pasta with Pan-Roasted Cauliflower and Italian Herbs

by Erica Perez

Our Italian Herbs blend is a classic medley of oregano, basil, marjoram, rosemary, thyme and sage that complements pasta, breadcrumbs, dressings and tomato-based sauces. I reach for Italian Herbs when I’m making a pasta sauce, breading a cutlet or making a crusty loaf of garlic bread.

Mexican-Style Adobo Pasilla de Oaxaca

Instant Pot Pinto Beans with Mexican-Style Adobo

by Erica Perez

Customers often ask our recommendations on spices to add to beans. My mom, for her part, strictly uses fresh garlic, water and salt. But I often suggest Mexican-Style Adobo because it has the basic inclusions in the classic pot of Mexican beans (onion, garlic, cumin, Mexican oregano and salt) plus a few nice extras (lemon and orange zests and black pepper). Continue Reading

Dill Weed Harissa

Kale Salad with Harissa-Roasted Chickpeas

by Erica Perez

Roasting chickpeas with salt, olive oil and spices gives them a crunchy nuttiness that makes them perfect as a little snack or as an add-in for salads, grain bowls or even in a burrito or a wrap.

Aleppo Chile Pepper

Aleppo Chile Flake Peanut Brittle

by Hannah Buoye

The holidays are here and it’s time to get your DIY candy and cookie game back in gear. You may be balking at adding a savory element to candy, but Aleppo Chile is the perfect way to add depth and character to your homemade brittle.

Bombay Orange

Roasted Radicchio and Squash Salad with Burrata

by Erica Perez

Capture the flavors of fall with this roasted radicchio and squash salad. I added one of our newest blends, Bombay Orange, throughout this recipe to build layers of flavor.

Korean BBQ Shichimi Togarashi

Bibimbap with Flank Steak and Veggies

by Erica Perez

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sauteed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version is inspired by this tradition.

Korean BBQ Shichimi Togarashi

Bibimbap with Baked Tofu and Veggies

by Erica Perez

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.

Asafoetida Brown Mustard Seeds Cumin Turmeric

Ghee-licious Moong Dal

by Erica Perez

This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda.

A simple dal is a staple of the weeknight cooking routine in our house. We alm...

Shichimi Togarashi

Shichimi Lamb Kebabs

by Erica Perez

Our Japanese seven-spice blend, Shichimi Togarashi, adds a level of depth and heat to the classic combination of Japanese flavors: soy sauce, mirin, rice wine vinegar and ginger. Notes of citrus and nutty sesame seeds make these kebabs pop.