Recipes

Gently poached in tea, this tender salmon filet absorbs flavors of chilis, peppercorns, allspice and coriander — compliments of the Pickling Starter blend.

The combination of tenderizing buttermilk and spice-balanced pickling starter transforms ordinary baked chicken into a juicy, flavor-packed main dish.

The simple addition of Pickling Starter blend takes the seasoning guesswork out of your next batch of refrigerator pickles and adds depth to whatever veggies you choose. 

This BBQ sauce stands in contrast to others both in color and taste—it is built on a mayo and vinegar base with spices to produce a tangy (rather than sweet, tomato-based) BBQ sauce.

In this recipe, a pinch of Afghan saffron threads are infused into warm milk and honey, adding a rich buttery hue and distinctive floral scent to this yeasty dinner roll. Before baking, the fluffy rolls are sprinkled with nigella seeds, which add an irresistible crunch and a surprising savory finish. 

Naturally sweet grilled pineapple gets an added boost of tanginess from amchur and heat from chili, all rounded out with a sprinkle of salt. Serve as a side to proteins, add to salad or salsa, or top with ice cream for dessert. 

This chili oil uses more than a dozen spices, all contributing different flavors and textures to the final product, but feel free to swap or skip some as you see fit.

Bread pudding is delicious, easy to make, and very forgiving. It’s better soaked before baking the night before, but I don’t think you can mess it up. Enjoyable hot or cold. It’s also very customizable, and milks and spices can be swapped for whatever you have on hand or enjoy. If not using condensed milk, add sugar (sweetener) to taste.

This versatile Amchur recipe is as easy as 1-2-3, and can be used with almost any fruit you prefer.

Nigella stars as a nutty allium-flavored pop of texture and flavor in this take on the classic. For a heavier hint of sweet heat, add paprika and black pepper. A grilled cheese is a grilled cheese, which means you can use any cheese you have on hand in this sandwich: mozzarella, Parm, Gruyère.

This is one of the most enticing cakes imaginable. Almonds, milk, orange, mint, rose water—the list of ingredients alone seduces. The cake itself is strewn with dried rose petals to further snare any who haven’t already been lured by its aroma.

Disparate textures keep the palate interested, intriguing notes of sweet and sour keep it guessing, and an impeccable balance of bright herbaceous notes spin it Californian.

In this lovely dish, the chicken is scented with Indian spices and then cooked, shredded, and tossed with a lemon vinaigrette, tender greens, and toasted walnuts. Simple, but the spice mixture will have you returning to this recipe again and again.

The fish here is poached in a rather classic mix of wine and stock. What makes the recipe sing is the hot paprika vinaigrette. It couldn’t be easier to make, but a generous drizzle of it gives a delicate fillet of fish spice, heat, and a heady infusion of garlic. It also adds a trail of striking, burnished red.

If you are looking to break into the world of fennel, this is a great recipe to start. Fennel is one of my favorite vegetables, and when cooked with chicken and other aromatics such as thyme and lemon, the fennel transforms from sharp to caramelized and sweet.

Inspired by a classic Egyptian fish rub, this simple blend is perfect for all kinds of grilled proteins, like chicken and halloumi, or can even be used to season tahini sauces or pasta salads.

In 45 minutes, you can pull together these simple whole-wheat crackers studded with fragrant nigella and sesame seeds just in time to complete that beautiful cheese board for your guests.

The salty-sweet-spicy result is vegan and enjoyed by all for tasty banh mi, grain bowls, fried rice, and steamed or baked bao.