Elevate your cooking with the Fundamentals Collection. These sets of single-origin spices are sourced directly from smallholder farmers worldwide, ensuring exceptional quality and flavor in every jar.
Choose from 6, 9, 12, or 24 expertly curated spices that are essential for any kitchen. Whether you're a home cook or a seasoned chef, this collection is designed to enhance your everyday dishes. Each spice is carefully packaged in an elegant box, making it a perfect gift or a special treat for yourself.
Plus, enjoy free shipping within the US.
The 6-spice collection includes:
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The Turkish variety of the Aleppo pepper, our summery, mildly spicy Silk Chili was historically ground using heavy silk ropes, giving them a smooth, slippery texture. They have a warm, tomato-like flavor and a medium heat, similar to Espelette and Korean chilis.Ingredients:
Silk Chili (Capsicum annuum), sunflower seed oil, salt
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Our piney, aromatic rosemary is grown organically in Provence by a cooperative of partner farmers. It boasts a rich, complex, clean flavor that is the result of both careful farming practices and a superlative terroir. It's harvested in early summer, when the small, verdant needles are cut and dried as they ripen to a brilliant green. We pack it as quickly as possible to preserve the delicate oils that give this herb its signature citrus-peel flavor.Ingredients:
Rosemary leaves (Salvia rosmarinus), cut and dried
- Sub for fresh rosemary in any recipe
- Add to soups and stews
- Use in braises for chicken, red meat and root vegetables
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Our Purple Stripe Garlic powder adds depth and complexity to everything it touches. The powder can be used in place of fresh garlic, or as an upgrade to standard garlic powder. Add it to tomato sauces, stews, salad dressings or simply sprinkle it onto stir-fries or pizza.Ingredients:
Garlic, ground (Allium sativum)
=- Add to onion, carrots and celery as a flavor base for sauces, stews, braises or beans
- Toss into meat and veggie rubs, stir fries and salad dressings
- Sprinkle over reheated pizza
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Our Flowering Hyssop Thyme has a beautiful floral, herbaceous flavor and aroma. It has an ancient history of culinary and medicinal usage in Turkey, where it is the primary ingredient in za'atar. Use it in place of regular thyme with roasted chicken, grilled vegetables and tomato sauces.Ingredients:
Hyssop thyme (Thymus capitatus)
=- Add to stocks, soups, stews - especially your tomato sauces
- Toss with vegetables, olive oil, salt, pepper and chili flakes before cooking
- Infuse into your butter and use it to baste your meats or veggies
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Our rich, sweet Smoked Pimentón Paprika comes from a protected region in Western Spain, where sweet red peppers have been grown and smoked for centuries. Fresh peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color.Ingredients:
Pimentón de la vera DOP (Capsicum annuum)
=- Sprinkle over popcorn for a savory, smoky bite
- Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
- Add to your favorite classic Spanish paella recipe
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Our Royal Cinnamon is an heirloom variety not widely harvested or exported, and it exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.Ingredients:
Royal cinnamon, ground (Cinnamomum loureiroi)
- Beautiful in baked goods, spice cookies and desserts
- Sprinkle over yogurt and oatmeal, and add to smoothies
- Brew with your favorite coffee or tea
The 9-spice collection includes everything in the 6-pack, plus:
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Our Wild Mountain Cumin has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions. The tiny, oblong seeds are hand-picked by foragers in the Hindu Kush mountains of Afghanistan. The seeds are smaller and softer than the cumin you may be used to, and they do not need to be ground before use.Ingredients:
Whole wild cumin (Bunium persicum)
- Bloom seeds in hot oil or ghee and use as the base for stews, curries or braises
- Grind seeds and mix with other spices like coriander and black pepper for a savory protein rub
- Mix whole seeds into guacamole, vinaigrettes or yogurt-based spreads
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Our Szegedi 178 Hot Paprika is grown on a small regenerative farm in the oldest paprika-growing region of Hungary by our partner farmer, Péter. Szegedi 178 is an heirloom variety of hot pepper that has a beautiful aroma and a long, warm burn. The peppers are picked ripe, air-cured in mesh bags, dehydrated, ground and blended with sweet paprika in small batches.Ingredients:
Hot & sweet paprika peppers (Capsicum annuum), dried and ground
- Add to soups and stews for a gorgeous color and fresh paprika kick
- Use in rubs, marinades and dressings
- Make classic Hungarian dishes like goulash, chicken paprikash and stuffed cabbage
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Our ground Buffalo Ginger is an heirloom ginger variety grown by a group of farmers in the mountains of northern Vietnam. Known for its fruity, floral aroma and powerful heat, this is a complex and flavorful ginger powder that will elevate baked goods, stews and curries, and beverages from hot drinks to cocktails.Ingredients: Ginger, ground (Zingiber officinale)=
- Add to apple pies, cookies, cakes and other baked goods
- Use in place of fresh ginger in soups, stir-fries and braises
- Mix ¼ teaspoon with water and honey for a potent ginger tea (or skip the water and stir a pinch of ginger into honey)
The 12-spice collection includes everything in the 6 & 9-pack, plus:
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Our spectacular Cured Sumac is an easy swap for lemon juice in any recipe, or use it to add character and brightness to salads, fish, meat or dips. It has a bright, sour, salty and slightly fermented flavor.Ingredients:
Sumac berries (Rhus coriaria), salt (salt content is 1% by weight, or about 0.5 grams per jar)
=- Swap it for lemon juice in any recipe
- Use it to add character and brightness to salads, fish, meat or dips.
- Sprinkle it over hummus, salad, roasted veggies, meat or scrambled eggs.
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Our savory, funky Fermented White Peppercorns are highly prized in Indonesia but rarely found in the US. They add a deep umami flavor and funk to everything they touch. They're grown on a family farm on the island of Bangka by a farmer named Pak Sugiri and his son, Ilham. The peppercorns are picked fresh and fermented according to traditional methods.Ingredients:
Fermented white peppercorns (Piper nigrum)
- Substitute for black peppercorns where you want a funky kick
- Grind over seafood dishes (especially good in crab cakes)
- Add to blended vegetable soups, like potato or cauliflower soups
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Our award-winning, vine-ripened Zanzibar Black Peppercorns are carefully hand-picked and sun-dried for a bright, lemony and spicy peppercorn that's unlike anything else on the planet. These are rich, chocolate-colored peppercorns with dense wrinkles and a bright, fruity spiciness.Ingredients:
Whole black peppercorns (Piper nigrum)
- Grind over everything for a bright, peppery kick
- Make the best cacio e pepe of your life
- Cook a few tablespoons with butter, shallots and cream for an Au Poivre sauce
The 24-spice collection includes everything in the 12-pack, plus:
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Our rich, vibrant Noble Sweet Paprika is grown on a small regenerative farm in the oldest paprika-growing region of Hungary. Perfect for classic Hungarian dishes, this sweet paprika adds richness and depth to anything it touches.Ingredients:
Sweet paprika peppers (Capiscum annuum), dried and ground
- Add to soups and stews for a gorgeous color and fresh, sweet flavor
- Use in rubs, marinades and dressings
- Make classic Hungarian dishes like goulash, chicken paprikash and stuffed cabbage
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This spectacular sea salt is formed in salt pans by evaporating the aquamarine seawater of Tanzania's Swahili Coast. The strong northern Kaskazi winds blow the salt into fine crystals with a bright, mineral flavor profile and versatile texture. Perfect for cooking, baking, pickling, finishing and garnishing, this is your everyday salt — elevated!Ingredients:
Sea salt (NaCl)
- This is your everyday sea salt for cooking and finishing
- Add to salad dressings, marinades, rubs, soups and stews
- Sprinkle over finished dishes like steak, vegetables and chicken
- Stir into a pot of cooked beans
- Use as a finishing salt on cookies, brownies, cakes and truffles
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Vibrant, rich orange turmeric grown in Costa Rica by reforestation expertsIngredients:
Turmeric (Curcuma longa)
- Add to soups and stews for richness and color
- Whisk into hot water or milk for a healing beverage (sweeten as desired)
- Bloom in fat at the start of cooking curries
- Stir into a pot of rice as it cooks
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Our ground Laurel Bay Leaf is a pure expression of the savory, herbal flavor of the bay leaf. Sourced from the rocky Mediterranean coastline of Turkey, then dried and ground into a powder, it's a versatile alternative to whole bay leaves. Use 1/8 tsp. in place of a whole bay leaf, and there's no need to remove anything from the pot — the powder is edible when ground.Ingredients:
Laurel bay leaves, ground (Laurus nobilis)
=- Scoop 1/4-1/2 teaspoon into your chili, soup or stew early in the recipe
- Add depth with a sprinkling in your pickling jar
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Our Toasted Onion Powder has an exceptionally rich, sweet, toasty flavor that leaves other onion powders in the dust. The delicious allium flavor comes through in stews, stocks, braises, rubs, dressings, savory breads and more. It can even be used in sweet baked goods — its onion-y sweetness is unlike anything we've ever tasted.Ingredients:
Onion, dried and ground (Allium cepa)
- Use in blends that call for onion powder
- Bloom in oil or butter at the start of cooking any savory dish (in place of or in addition to fresh onion)
- Add to stocks, soups, sauces, braises and dressings
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Deeply savory and bursting with flavor, Köfte Baharat is a traditional Turkish spice blend for meat. A classic, savory blend of chilis, garlic, cumin and allspice, it has a warm flavor and enticing aroma and is perfect for Turkish and Eastern Mediterranean dishes. Versatile and balanced, it's at home in sausage, burgers, veggies, beans and soups.Ingredients:
Black Urfa chili, silk chili, cumin, allspice, garlic, sea salt, sunflower seed oil
- Rub on meats or vegetables before grilling or roasting
- Add to meatball or bulgur mix before cooking
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An aromatic homage to the trade winds across the Indian Ocean, our golden Swahili Coast Curry is descended from thousands of years of culinary exchange. The spices in this Origin Blend were grown in an organic agroforestry system and then dried, ground and blended by our partner cooperative.Ingredients:
Cumin, coriander, garlic, turmeric, black pepper, fenugreek, fennel, ginger, cardamom
- Use as a rub for meat and vegetables for roasting
- Simmer in coconut milk for stews
- Bloom in oil or ghee to start cooking a fragrant dish
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Our hand-rolled Cinnamon Quills are beautifully fragrant and made just for us by our partners in Sri Lanka. Their skinny shape is a mark of incredible skill — each one is hand-rolled and custom-cut to fit in this jar! Use them in place of standard cinnamon sticks in hot beverages, porridge, rice pudding, and savory dishes like braises and stews.Ingredients:
Cinnamon (Cinnamomum verum)
- Add to warm drinks like hot chocolate, mulled wine, coffee and teas
- Use in rice pudding, ice cream and other desserts
- Slide into long-cooked stews and braises
- Sub for a standard cinnamon stick in any recipe
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Our Cloud Forest Cardamom is sweet and tart, reminiscent of summer fruits, fresh herbs and cut grass. It comes straight from a single-estate regenerative farm in the high-altitude cloud forests of Guatemala. The fruit turns yellow as it ripens on the vine and has a softer and sweeter flavor that makes it a perfect upgrade to standard green cardamom.Ingredients:
Ground cardamom pods (Elettaria cardamomum)
- Cook down with fruit juice for a savory/sweet sauce or jam
- Add to your meat or veggie rub, especially for chicken or lamb
- Use in cakes, muffins, pastries and other desserts
- Sprinkle over oatmeal or into smoothies
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Our sweet, intoxicating Grenada Gold Nutmeg comes from a small family farm in the hills of St. Andrew, Grenada, famous for growing some of the world's best nutmeg. Grate with a microplane or grind in a spice grinder to add an incredible fragrance and complexity.Ingredients:
Organically grown whole nutmeg (Myristica fragrans)
- Add grated nutmeg to pies, cakes and other desserts
- Grate over cocktails and punches
- Grate into bechamel or other cream based sauces
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Our Cobanero Chili Flakes are a rare Maya variety of chili pepper with a fierce, bright, slightly smoky heat and a lush, fruity, peachy aroma. The chilis are grown in the mountains around the city of Cobán, Guatemala. They're spicier than serrano peppers and in the same range as cayenne. Perfect for anyone who appreciates true chili flavor!Ingredients:
Cobanero chili pepper (Capsicum annuum)
- Add to your pot of beans, roasts or braises
- Add to your marinades or sauces for an extra kick
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Our savory, herbaceous Red River Coriander is an heirloom varietal with small, dark seeds. It is aromatic and boldly flavored, with earthy undertones and just a touch of lemon zest.Ingredients:
Coriander seed (Coriandrum sativum), ground
- Sprinkle over root vegetables before roasting
- Combine with toasted chilis, cumin, garlic and tomato paste and lemon juice for a homemade harissa
- Combine with cardamom or orange zest in a Bundt cake
RECIPES
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Ginger Snickerdoodle
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Patishapta | Rice Crêpes with Cardamom Rice Cream
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Chotpoti | Chickpeas & Potatoes with Tamarind Sauce, Pastry & Eggs
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Shahi Tukda French Toast
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Vanilla Sugar / Vanilla Salt and Butternut Squash with Vanilla Essence
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Two Blended Turmeric Drinks
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Spiced Banana Peel Stew
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Caribbean Fish Stew
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Spiced Banana Bread
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Occhi di Bue (Chocolate Sandwich Cookies)
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Candied Ginger Chocolate Chunk Cookies
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Aush Reshteh
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Persian Kobeh (Savory Saffron & Meat Rice Dumpling)
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Menchet Abesh (Ground Meat with Eggs)
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Ghaymeh (Persian Black-Lime & Tomato Stew)
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Cinnamon-Ginger Spiced Nuts
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Jerk Pork Tenderloin
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Arroz Caldo
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Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice
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Mustard-Maple Vinaigrette Marinade
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Tokhme Gojeh (Iranian Omelet)
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Aash / Noodles with Meat Sauce and Yogurt
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Dulse Deviled Eggs
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Fish Chowder
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Pasta e Ceci
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Pear & Walnut Upside-Down Cake
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Green Curry with Tofu
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Orange Dressing
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Barbecue Ranch Chopped Salad
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Sweet Potato Cupcakes With Salted Maple Frosting
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Roasted Carrots with Labneh and Herbs
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Run Run Rudolph | Eggnog Blender Base
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Thick and Chewy Oatmeal Raisin Cookies
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Coffee-Glazed Molasses Bars
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Spiced Applesauce Crumb Cake
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Masala-Spiced Kale Chips
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Urfa Kebabs
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Spiced Cookies
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Chai-Chili Brownies
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Downy Pumpkin Bundt with Maple Cream
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Roasted Harissa Carrots With Carrot-Top Pesto and Avocado
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Oat Spice Crumble Biscuit Rolls
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How to Build a Damn Fine Veggie Burger
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Hot Pizza Sauce
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Rye Shortbread
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Tomato Chutney with Nigella Seeds
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Cabbage Salad But Cooked
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Warm Marinated Olives
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Tahini-Spiced Cranberry Granola
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Black Garlic BBQ Sauce
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Sautéed Escarole
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Grilled Chicken Marinated in Yogurt
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Marinated Squash With Herbed Yogurt
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Cinnamon Raisin Bread
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Cinnamon Streusel Muffins
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Shark-shuka
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Spiced Flour Tortilla
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Turmeric & Amchur Marinade / Vinaigrette
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Alabama White Sauce BBQ
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Grilled Pineapple with Amchur and Chili
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Homemade Chili Oil
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Saffron Bread Pudding
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Savory Fruit Salad for 2
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Grilled Cheese with Nigella Seed
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Trout Mi-Cuit
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Lamb Meatballs, Spiced Tomato Sauce, Mint, and Feta
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Chicken Salad with Indian Spices
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Charred Cucumber Gazpacho
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Sea Bass with Hot Paprika Vinaigrette
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Filet of Beef Stroganoff
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Garlic-Lemon Chicken with Saffron Pearl Couscous and Zucchini
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Toasted Onion Compound Butter
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Mít Non Xé Vị Xá Xíu (Char Siu Pulled Jackfruit)
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Five Spice Chicken Wings
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The Mother Blend / Madras Curry Powder
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Savory Bread Pudding with Short Ribs and Chickpeas
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Muhammara Roasted Red Pepper-Walnut Spread
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Black Mustard Seed Nut Brittle
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Spiced Leg of Lamb with Nutty Israeli Couscous
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Barkha's Butternut Squash
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Noranj Pilau / Rice with Candied Orange Peel, Saffron and Lamb
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Savory Granola
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Dhal (Split Pea) and Dumpling Soup with Butternut Squash
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Ras El Hanout
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Spiced (Carrot) Cake with Apple Filling and Cream Cheese Frosting
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Green Beans with Purple Shallots and Crispy Panko
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Turmeric-Ginger Quatre-Quarts (Pound Cake)
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Chicken-Zucchini Meatballs with Roasted Tomatoes
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Pumpkin-Spiced Granola
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White Sonora Wheat Berry & Red Bean Salad with Cumin Lime Vinaigrette
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Turmeric and Black Pepper Tofu
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Kadhi with Jeera Rice
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Vegetable Paella
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Sumac Baker's Beer Can Roast Chicken
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Goulash-ish
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Rosemary Onion Mac and Cheese
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New York-Style Crumb Cake
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Ratatouille with Herbes de Provence, Cinnamon & Cloves
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Tomatoes Provençal
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Mango Chili Vinaigrette
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Cabbage with Dried Beans, Creative Style
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Carne Guisada
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Califas Shrimp
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Grilled Spicy & Smoky Shrimp
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Bihun Goreng with Kecap Manis
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Chex Snack Mix Revisited
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Smoky Confit'd Beans with Olives
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Barkha's Spring Pickles
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Nigella Bolani with Cheese, Basil & Squash Blossoms
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Köfte Baharat & Coffee Steak Rub
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Köfte Baharat Kebabs
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Ali's Çig Köfte
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One Syrup, 3 Drinks
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Tahini Cauliflower with Sumac
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Vanilla Balsamic Dressing
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Sheet Pan Balsamic Chicken with Za'atar Chickpea Salad
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Simple Spiced Tofu Scramble
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Chicken Opor
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Banana Chocolate Chip Walnut Muffins
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Doña Irma's Cobanero Salsa
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Seared Spice-Crusted Fish & Spicy Pineapple Salsa
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Caribbean-Inspired Spiced Breakfast Porridge
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Qabuli Pilau/Spiced Rice
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Caribbean Jerk Dry Rub
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Firinda Kekikli Kaşarlı Patlıcan
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Cobanero Beer Butter Mussels
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Wordloaf's Pumpakryddbullar
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Recado Cobanero
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Sweet Potato Hash
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Jook
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Tunde Wey's Jollof Rice
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Pho-Style Stock
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Nelly’s Spanakopita
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Cardamartini
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Sweet Mesquite Pecans
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Smoky-Spicy Dip
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Savory Kabocha Coconut Soup
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Winter Warmer Libation
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Chickpea and Apple Chaat
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Paneer Green Tikka
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Chai Spice Cake with Ginger Cream Cheese Frosting
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Hearty Cauliflower and Radicchio Salad with Pine Nuts, Barberries, and Sumac
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Guava, Apple & Nutmeg Crumble
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Ilham's Yellow Lempah Fish
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Easy Cinnamon Rolls
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Sour Tomato and Lemongrass Soup with Little Pork Meatballs
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Lemongrass and Herb Pork Sausage
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Salmon Dry Rub
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Carrot Layer Cake with Ginger Cream Cheese Mousse
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Lemon-Honey Soda with a Sumac-Salt Rim
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Pork & Bean Stew with Kashmiri & Garam Masalas
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Moong Dal with Garam Masala
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Goan Masala Shrimp Curry
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Baharat Roasted Cauliflower
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Citrus Upside Down Cake
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Çilbir-Inspired Eggs
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Moroccan Chicken Kebabs
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Cucumber Yogurt Side Salad
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South Indian-style Lentils
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Easy, Creamy Vegan Salad Dressing
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Brown Butter-Cinnamon Crumb Cake
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Spiced Winter Squash
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Peaches with Silk Chili & Lime
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Glazed Pumpkin Spice Cookies
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Mahi Mahi with Stewed Spiced Peaches
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One-Pan Garlic and Caper Spaghetti