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This spiced clarified butter or Nit’ir Qibe is essential to almost every Ethiopian dish. This traditional recipe is simple to make but adds a complex and deep flavor to any dish. The only down side? The spices can be hard to find in the west, so we decided to simplify things and collect the ingredients for you. Whether your looking to try something new or reminisce about the flavors back home, a dollop of this butter will do the trick! INGREDIENTS 2 LB Butter 45G of Niter Kibbeh INSTRUCTIONS : Cut butter into cubes Add butter in a deep sauce pan on medium heat Once butter is completely melted add in the Niter Kibbeh spice mix and turn heat to low Cook for 15 minutes stirring every few minutes Using a cheese cloth or fine sieve, strain the mixture into the container of your choosing Once cooled, place butter in refrigerate. This butter great on meats, stews, curries, baked vegetables, breads and essentially anywhere that calls for a burst of savoury flavor.

By Sarah Gustafson @Just_a_cook_in_canada This recipe is brought to us by Sarah Gustafson, a talented cook who provides us with delectable recipes to compliment our growing spice collection. This dish is vegan but caters to all taco lovers! It is a great combination of spicy, savory & citrus, these tacos offer a unique twist on a classic we have all grown to love. INGREDIENTS Lentils: - 3 Tomatoes finely chopped - 1.5 Cups Du Puy Lentils (French Lentils) - 2 TBLS Tomato paste - 2 Ancho chillies - 3 Cascabel chilies - 1 TSP Cumin seed - 1 TSP Coriander seed - 1 TSP Cyprus Salt Guacamole: - 2 Ripe avocado - Lime juice, to taste - 1 TSP Guacamole seasoning Quick-pickled hibiscus onions: - 1 Red onion very thinly sliced - Juice of 2-3 Limes (6 TBLS) - 6 TBLS Apple Cider Vinegar - 2 TSP Dried Hibiscus Flowers - 1 TSP Sugar Grilled marinated mushrooms: - 400G of Cremini Mushrooms (Whole) - Juice of 2-3 limes (6 TBLS) - 1 TSP Cyprus Salt -1 TBSP Olive Oil Tortilla Shells INSTRUCTIONS Prep the quick-pickled onions. Combine all of the ingredients & let sit for min 2 hours, stirring occasionally. Can be made day before & kept in the fridge. Serve at room temperature. Next, marinate the mushrooms with the lime juice, olive oil and salt (stir occasionally) Remove seeds & stems from the Ancho & Cascabel chilies & place in a heat proof bowl. Cover them with 1.5 cups boiling water & let soak for 20 mins. Blend the chilies in a food processor, including the soaking liquid, until smooth. Next place cumin & coriander seeds in a dry fry pan over medium heat & cook until fragrant, shaking the pan a few times to prevent burning. Add to mortar & pestle and crush into a coarse powder, or use a grinder. Add the chopped onion, minced garlic & olive oil to a large sauté pan & set heat to medium (start with a cold pan to prevent your veg from burning). Sauté for 10-15 mins, stirring often. Add the spices & cook for 2 mins, stir often. Add the chopped tomato & stir. Let cook for 5 mins. Add lentils, blended chilies, tomato paste, salt and 1.5 cups water. Bring to a boil, reduce heat to low & cover. Cook for 35-40 mins or until tender. If lentils are not tender & pan is dry add a little water. Remove the lid & allow to simmer uncovered if too liquidy. You want a thick, rich sauce. Prep the guacamole by scooping the avocado flesh into a bowl & mash with lime juice & seasoning. While the lentils are simmering, thread the marinated mushrooms onto skewers (stem & cap facing out) & grill on high for a few minutes per side or toss them in a hot grill pan over high heat. Serve everything family-style and build your own taco. Enjoy!

By Jenn Moonflower @ jenn.moonflower This recipe is brought to us by Jenn Moonflower, a busy entrepreneur & active mother! Her knowledge of plant based medicine brought her to our shop and once we saw what she was able to create we had to give her a spot for recipes on our site. Her elixirs are not only filled with copious health benefits but also taste absolutely delicious! Did you know, Rose aids in reducing stress, anxiety and is a powerful anti-inflammatory. Rose pairs well with Cacao to create a harmonious synergy to elevate the mood, mind and heart. Cacao contains a powerful dose of antioxidants, magnesium, theobromine and anandamide, a concoction to promote bliss chemicals in the brain and a sense of wellbeing in the body. Ingredients : • 12 Oz - Steamed Milk (or milk alternatives) • 1/2 Tbsp - Rose Petals • 1 small chunk of Ceremonial Cacao • 1/2 tsp - Sri Lankan Ceylon Cinnamon ** • 1/4 tsp - Kerala Green Cardamom • 1 tsp - Honey • 1 Tbsp - Nut Butter (I used Cashew) Directions : These measurements are a guideline, feel free to adjust and get creative Grind the rose petals & cardamom, set aside. Next steam your milk and add in the superfoods (always steam the milk first to prevent the other ingredients from heating up to much). Pour, bless, sip + feel the love! ** You can use other varieties of cinnamon but Ceylon cinnamon or "true cinnamon" offers a variety of health benefits including supporting immune health, anti-inflammation properties and plenty of antioxidants.

This delicious rice dish is infused with saffron, chili's and herbs giving it a complex and refreshing flavor. Paella is easily the most well known dish in Spain and the city of Valencia is said to be where the meal originated from. The name Paella means "frying pan" in the regional dialect in the Valencia region. INGREDIENTS 6 Threads of Spanish Saffron 2 Tbls Olive Oil 4 Chicken Breasts (cubed) 1 Yellow Onion (chopped) 2 Cloves Garlic (minced) 1 Cup frozen Peas 1 1/2 Cups Paella Rice 3/4 Tsp Grey salt 1/4 Tsp Kampot Black Pepper 1 - 34 Oz Chicken broth 7 Oz plain artichoke hearts (drained) 2 Guajillo Chilis (cut in strips) 2 Tsp Spanish Sweet Paprika (or Smoked Paprika ) 2 Tsp Rosemary 1 Tsp Greek Thyme 1 Tsp Espellette 1 Tsp Nora Pepper 1 Lemon (cut into wedges) INSTRUCTIONS Prepare the saffron: In a small dish add the saffron threads, then add 4 Tbls of boiling water and let sit for minimum of 1 hour. Cook the chicken: Heat the oil in a a pan over medium heat, add the chicken cubes and brown on both sides. Set aside on a plate. Add the rice: Add in the onions and garlic, cook for 5 mins. Add the peas and cook for a 2 more mins. Next stir in the paella rice cook for 3-4 mins (add more oil if required). Lastly add the salt, pepper, guajillo, rosemary, thyme, espellette and nora pepper. Positioning : Pour the broth into the pan and Do NOT STIR. After it begins to bubble, add the chicken back in along with the artichokes and top with the Piquillo peppers. Simmer: Simmer uncovered for 20 mins or until rice is cooked, rotating the pan as needed to cook the rice towards the rim of the pan. Serve : Sprinkle with some smoked paprika and serve with lemon wedges.

This herb flavoured condiment has a fresh garlic/chili flavour with an acidic bite from the vinegar and is traditionally used as a topping for barbequed meat but its also wonderful as a marinade (just add a little extra vinegar). INGREDIENTS ½ Cup Fresh Parsley 4 Garlic Cloves 2 TBLS Andean Chimichurri spice 2 TBLS Red Wine Vinegar 1 TBLS Lemon Juice Olive oil Wild mountain Oregano INSTRUCTIONS Finely chop the parsley, mince the garlic & mix all the remaining ingredients together. Let stand for a minimum of 10 minutes to allow the flavours to combine fully.

By Sarah Gustafson @Just_a_cook_in_canada This recipe is brought to us by Sarah Gustafson, a talented cook and loving mother who has amazed us by her creative and exemplary culinary expertise. This dish is the perfect combination of practicality and grandeur, simply marinate the day before, prepare the fixing's, and pop in the oven the next day. Enjoy a mouth watering and complex meal even on a busy schedule. INGREDIENTS: For the chicken: 1 Whole Chicken (approximately 1.3 kg) cut into drumsticks, thighs, breasts & wings. If breasts are large cut in half. Substitute with an equal amount of chicken legs or breasts. 3 Lemons (reserve lemon zest from one lemon for the feta. Refrigerate in a sealed container) 2 Red Onions sliced in half and then each half cut into 3-4 wedges 2 heads of Garlic, skin on and sliced in half horizontally 350g Red Grapes (2.5 heaping cups) 1 Cup Chicken Stock 2 TBSP Olive Oil 2 TBSP Greek Spice Blend 2 TSP Anatolian Sumac 1 TSP Wild Afghan Cumin (crushed) 1 1/2 TSP Cyprus Pyramid Salt 1 TSP Kampot Black Pepper 1 TBSP Parsley leaves for serving For the marinated feta topping: 3/4 Cup feta (try to use one that isn't too salty such as goat), cut into 1/2 cm cubes Reserved lemon zest 1 Lemon, zest and juice 1 TSP Greek Spice Blend 1 TSP Aleppo Pepper 1/2 TSP Mountain Sumac 1/4 Cup fresh parsley (finely chopped) 3 TBSP Greek Olive Oil Couscous (to serve) INSTRUCTIONS Slice 2 lemons into 2cm thick slices and place into a large bowl. Grate the zest of the third lemon and reserve for the feta. Squeeze the juice of the lemon into the bowl. Add the chicken, onion wedges, chicken stock, olive oil, Greek spice, cumin, sumac, salt, and pepper and mix well to combine. Nestle in the garlic halves (if you mix them in they can easily fall apart). Cover bowl and refrigerate overnight. The grapes roast faster than the chicken and will be added to the chicken part way through cooking time. Preheat the oven to 425F. Be sure to remove the chicken from the refrigerator a good half hour before putting in the oven to bring it to room temperature. Transfer the chicken skin side up to a large rimmed baking sheet and arrange the onions, lemon slices, and garlic halves around it. Pour over the marinade and drizzle some olive oil onto each piece of chicken and the garlic halves. Put the tray in the oven and bake for 20 minutes. Remove from the oven and scatter over the grapes (I like to leave a few on their stems in little bunches) and return to the oven for 25-30 minutes or until the chicken is cooked through and golden brown. While the chicken is roasting, prepare the marinated feta. Combine the feta, reserved lemon zest, lemon juice and zest, Greek spice, Aleppo pepper, sumac, parsley, and olive oil and stir to combine. Set aside. Transfer the chicken, onions, grapes, lemons and garlic to a serving platter, spoon on some marinated feta (serve the rest in a small bowl), and scatter on the parsley leaves. As you eat the chicken squeeze on more lemon if you wish and smash the roasted garlic cloves with the back of your fork. Serve with couscous.

This vibrant and flavorful beef stew is our favorite meal to serve on a cold winter day. The fragrant cinnamon and star anise flavors pair beautifully with the Szechuan peppercorn to create a rich and soothing broth that the beef melts into to form a warm and delightful dish for all to enjoy. Chinese Braised Beef Stew Recipe Serving Prep Time Cook Time 6 10 Mins 2 Hrs. Ingredients 3 TBLS olive oil 6 Cloves of garlic (sliced) 1 Inch of Fresh Ginger, peeled/ shredded 3 Stalks of Scallions sliced 1 TBL Sichuan Chili 1 ½ Kg braising beef , cut into large pieces 2 TBSP flour 1 TSP Chinese five-spice 2 Star Anise 2 TSP Brown Sugar 3 TBSP Chinese cooking wine 3 TBSP Dark Soy Sauce 2 Cups Beef Stock Steamed Bok Choi and Steamed Rice, to serve Instructions Heat oven to 150C.. Heat 2 TBSP of the oil in a large wok on medium and fry the garlic, ginger, onions and chili for 3 mins until fragrant. Set aside on a plate. Toss the beef in the flour and separate into batches. Turn the heat up to high then add another TBSP of oil to the pan and brown the meat 1 batch at a time (5 min per batch). Add the last of the oil as needed. Keeping the heat on high add the Chinese Five Spice and star anise along with the gingery mix. Fry for 1 min, then add the sugar and beef, stir until combined. Add in the wine, scrape up anything stuck on. . Add the soy and stock and let simmer. Next move the contents to an oven safe dish with a lid and move it to the oven. Cook for about 2 hours, stirring halfway through. Season with more soy. This can now be chilled and frozen for up to 1 month. Serve with bok choy & rice.

After months of playing with this recipe we have finally created the Crème de la crème of spiced Caramels! With three options to choose from- Salty, Smoked & Spiced you can't go wrong. We love playing around with this recipe and using different spice combinations! Buttery, Smooth and rich these treats are a huge crowd pleaser! (we often make small batches to give away at the store!) Spiced Caramel Recipe Serving Prep Time Cook Time 80 Caramels 10Mins 1 Hr. Ingredients 1 cup butter 4 cups granulated sugar 2 cups light corn syrup 2 cans ev aporated milk 1 teaspoon vanilla extract Spice of your choosing: Cassia Cinnamon , Chai Masala , Cayenne Pepper , Lemon Myrtle , Tuscany Orange Peel, Tonka Beans Options f or Salted Caramel: Yakima Applewood Smoked Salt (For a smoky apple flavor) Hawaiian Black Lava Salt (Unflavored but the black color is a beautiful finishing touch) Cyprus Pyramid Salt (For a light flakey salt thta keeps its pyramid shape) Instructions Line a 9x13 with parchment paper Add the butter, sugar& corn syrup to a large saucepan over medium heat. Stir until it begins to boil. Slowly add the evaporated milk (should take 15 mins per can if its to fast the caramel will curdle) stirring continuously at a constant boil. Stir constantly and scrape the sides occasionally until it firms up. It is firm once it reaches 245 degrees F on a candy thermometer or drop a spoonful of the hot caramel into a cup of ice water and form it into a ball with your fingers, It should feel pretty firm but still a little sticky & malleable. Once is it firm, remove from heat and add in the vanilla & spice, stir to combine. Pour the caramel into the pan & refrigerate until hardened. (Either overnight or at least 3 Hrs.) Take the caramel out of the fridge & allow to sit just long enough that it can be cut to desired size. Last step is to sprinkle with salt and wrap.

Using heirloom chilies from Oaxaca, Mexico this smokey salsa offers a bold and unforgettable flavor that is rarely found outside of Oaxacan cuisine. This authentic Mexican salsa goes great with chips, as a topping on tacos or burritos, and will add a kick to your enchiladas. Pasilla de Oaxaca Mixe Salsa Recipe Serving Prep Time Cook Time 4 10 17 Ingredients 5 tomatillos 2 Pasilla Mixe chiles 1 Arbol Chile 2 cloves of garlic 1/8 of an onion pinch of salt Instructions Preheat the oven to 400 F. Rinse the tomatillos and remove the stems. Roast the tomatillos in the oven for 15 minutes.  De-seed and de-stem the chilies and roast them at 400F for 1-2 minutes. Next fill a bowl with hot water and add the roasted chilies in. Let them reconstitute for half an hour. Drain the chilies and add them into a blender or food processor with the tomatillos and blend to the desired consistency. Add the remaining ingredients and stir to combine. Serve immediately and store leftovers in an airtight container in the fridge.

This red curry is sweet and spicy with a touch of tang. The most forward flavor notes in Goan Vindaloo are garlic, chilies & vinegar which, when combined, provide a tingly mouth watering flavor that will leave you wanting more. Goan Vindaloo recipe Serving Prep Time Cook Time 5 20 mins 40 Hours Ingredients 1 Teaspoon Oil 8 Cloves Garlic 1/2 inch Ginger 2 Tablespoons Vindaloo Spice Blend 4 tablespoon Vinegar 1/2 Teaspoon Turmeric powder 1 inch Cinnamon Stick 1 Teaspoon Salt 3 Tablespoons water 4 chicken breasts 1 Tablespoon Oil 2 Jalapeno Chilies 2 Onions 1 Tomato 1/4 cup Tomato puree 1 Cup Water 1 Tablespoon Tamarind paste 2 Pinches Fenugreek Leaves Cilantro (for garnish) Instructions First make the marinade by heating the oil on low & adding the ginger & garlic. Saute until soft & slightly browned. Next, combine the vinegar, Vindaloo spice, turmeric & salt in a separate bowl until it forms a paste and add if into the pan, cook until fragrant. Turn off the heat allowing mix to cool, add water & blend in a food processor. Cube the chicken breasts and cover them in the marinade for 2 Hrs (or overnight) Heat the oil and chop up the Jalapenos onions & tomato (set the chopped tomato aside). Add to pan when oil is hot, allow to cook until onion are brown. Next add the tomato in and cook until mushy. Then add the tomato puree in and cook for 2-3 mins. Now you can add the chicken & marinade mixture to the pan, mix well and cook for 10 mins. Add 1 cup of water and cook for an additional 25-30 mins covered. Lastly turn the heat off and add in the fenugreek leaves. Stir to combine. Goan Vindaloo is traditionally served with Paratha's or rice. Garnish with Cilantro.

This sauce is a spicy, tangy and garlic forward mix that goes great with chicken, seafood or as a dipping sauce. Piri Piri translates to "Pepper Pepper" in Sawhali, and with the amount of chili's and peppers that go into it its easy to see where the name came from. This Sauce has spread like wildfire across the world, i have had delicious interpretations from England all the way to Zimbabwe but my personal favorite has always been this Portuguese recipe, it has just the right balance of heat and tang to tantalize your taste-buds. Piri Piri Sauce Recipe Serving Prep Time Cook Time 3 Cups 30 Min 30 Min Ingredients 2 Red Bell Peppers 1 Red Onion 4 Garlic Cloves Minced 1/2 Cup fresh Lemon Juice 1/4 Cup Apple Cider Vinegar Zest from 1 lemon (finely grated) 2 1/2 Tablespoons Portuguese Piri Piri After Cooking Ingredient 1/4 Cup Fresh Lemon juice Zest from 1 lemon (finely minced) 1/4 Cup Apple Cider Vinegar 1/2 Cup Olive Oil Instructions Roast the peppers and onions until charred (its okay if they are not fully cooked) Chop the peppers and onions and blend them in a food processor/blender. Add the remaining ingredients to the processor and puree until blended. Transfer to a saucepan and simmer slowly for 20-30 minutes. Let the sauce cool and then add it back to the food processor Add the "after cooking ingredients" minus the oil and puree for 3 mins. Slowly add in the oil as the processor runs

My short lived career as a chef led me down a never ending path of spice, but one spice started The Spice Merchant Brand and that was my blackened blend . Along with the blend came this EPIC pasta dish. This flavorful meal has everything you could want out of a pasta; creamy, rich, savory & sweet with a hint of spice. The Spice Merchant Blackened Tortellini Recipe Serving Prep Time Cook Time 4 Servings 20 min 25 Min Ingredients 2 Tablespoons Butter 2 Cups Sliced Cremini Mushrooms 2 cloves Garlic minced 1 Cup or Shrimp or 1 chicken breast Chicken (whichever protein you prefer) 1 Lb of tortellini (homemade or store bought) 2 Tablespoons of Bob's Blackened 1/4 Cup White Wine 1 Cup Heavy Whipping Cream 1/2 Cup grated Parmesan Instructions In a large sauce pot bring water to a boil add in a splash of olive oil & salt then add in tortellini. Cook on high according to directions on package & set aside Heat butter in a pan and add the mushrooms and garlic over medium heat for 5 minutes. Next add in your protein (chicken /shrimp) & Bob's Blackened Spice (keep on medium heat to avoid burning spice) Turn heat to high for 30 seconds, add white wine & light on fire (optional but recommended as this seals the flavor) Turn down the heat and add your cream. When cream begins to bubble add in the Parmesan and remove from heat Lastly add in the strained tortellini