Homemade Ranch-Flavored Chex Mix

Homemade Ranch-Flavored Chex Mix

by Hannah Buoye

Who doesn’t love Ranch-flavored everything? While I am not above buying the pre-made mixture for convenience, it is fun to make your own. Added bonus: you can control what goes into it.

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Red Lentil Kofta with Pomegranate Sauce

Red Lentil Kofta with Pomegranate Sauce

by Erica Perez

Red lentil kofta is a popular, lightly spiced Turkish appetizer featuring a dough made with red lentils, bulgur, and vegetables.

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Mediterranean Lamb Kofta Kebabs with Tahini Sauce

Mediterranean Lamb Kofta Kebabs with Tahini Sauce

by Erica Perez

The Turkish-inspired flavors of our Eastern Mediterranean Spice -- cumin, dill, citrus and garlic -- pair perfectly with the earthiness of lamb in these kebabs. 

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Golden Milk Paste

Golden Milk Paste

by Erica Perez

Golden Milk, the yellow-hued creamy spiced beverage that is having a moment in the sun, has ancient origins in India and Ayurvedic medicine. The health benefits of its main ingredient, turmeric, range from anti-inflammatory to antioxidant.

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Spiced Chocolate Chip Bread Pudding

Spiced Chocolate Chip Bread Pudding

by Hannah Buoye

People go crazy for bread pudding. As a pastry chef who enjoys fresh fruit and freshly baked cookies, I couldn’t quite understand it. You take stale bread, soak it in custard and re-bake it? What’s so great about that?

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Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

Eggplant Cauliflower Soup with Ginger and Persian Lime Curry

by Erica Perez

This soup by customer Theresa Buchanan pairs a warming winter vegetable soup with one of our most popular blends, Persian Lime Curry Rub.

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Chicken Cilantro Wontons with Red Chili Oil

Chicken Cilantro Wontons with Red Chili Oil

by Alex Tan

This traditional street food dates back hundreds of years and for many, this dish is comfort food at its finest.

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Spicy Ethiopian Lamb Stew

Spicy Ethiopian Lamb Stew

by Erica Perez

Our version of this classic Ethiopian stew starts with Berbere spice, one of the main components of Ethiopian cuisine. First you make a paste with the spice and red wine, then you make a simmer sauce and then the stew itself. 

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Ethiopian Lentil Stew (Misr Wot)

Ethiopian Lentil Stew (Misr Wot)

by Erica Perez

You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread). 

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Mango Salsa

Mango Salsa

by My Berkeley Kitchen

I chose mango as the base to this salsa because mango, lime and chile have always been a classic summer time combination. The smoked Spanish paprika found in Chile Limón balances out the sweetness of mangoes. 

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Pemba Swizzle

Pemba Swizzle

by Erica Perez

Our single-origin Pemba cloves are the star of this refreshing citrus cocktail made with the help of homemade Falernum syrup. 

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Homemade Falernum Syrup

Homemade Falernum Syrup

by Erica Perez

Make your own version of a classic bar syrup using our new single-origin Pemba cloves. We kept this recipe simple, with the Pemba cloves as the star of the show, to highlight their standout flavor.

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