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This savory and spicy shrimp dish comes straight out of New Orleans and offers up everything we love INGREDIENTS: 1 Lbs Shrimp 2 Tbls Creole Cajun Seasoning 1 Tbls File Powder 1 Tbls Vegetable Oil ⅓ Cup Butter ⅓ Cup Flour 1 Small Onion ½ Bell Pepper 2 Celery ¼ Tsp Thyme 4 Cloves minced Garlic 3 Cups Chicken In a large skillet over medium heat, melt butter. Add flour slowly to avoid clumping and cook until the mixture is the color of peanut butter (should take

and chicken slow cooked for hours to release the fragrant spices of Ethiopia. A delicious blend of Ethiopian Spices combined together in a thick based chicken stew! Add the Niter Kebbeh spice mixture into the butter and cook for 15 min on low heat stirring every five Using a very fine strainer or cheese cloth sieve the spices out of the butter and put in the fridge until Add the remaining spices, chicken, and 1 cup of boiled water.

mins 40 Hours Ingredients 1 Teaspoon Oil 8 Cloves Garlic 1/2 inch Ginger 2 Tablespoons Vindaloo Spice tablespoon Vinegar 1/2 Teaspoon Turmeric powder 1 inch Cinnamon Stick 1 Teaspoon Salt 3 Tablespoons water 4 chicken Next, combine the vinegar, Vindaloo spice, turmeric & salt in a separate bowl until it forms a paste Cube the chicken breasts and cover them in the marinade for 2 Hrs (or overnight) Heat the oil and chop Now you can add the chicken & marinade mixture to the pan, mix well and cook for 10 mins.

Lucky for you we have created a well balanced blend of Balinese spices that simplifies this process and Breasts (cubed) 2 tomatoes (Finely chopped) 1 Cup Liquid chicken stock 1 box of coconut milk (400 ml can use canned but its not as good) 1 TBLS Lime Juice Fresh Cilantro Steamed Rice (Jasmine preferred) SPICE Over high heat add the oil to a wok and add the spice paste. Add in the chicken and toss. Cook for 2 minutes then add the tomato and chicken stock.

This coconut curry dish is a well balanced combination of sweet, acidic, sour & salty with a touch of spice Serves 4 INGREDIENTS 3 Chicken Breasts 1 TSP Cyprus Pyramid Salt 1 TBLS Tapioca Starch 1TSP Sarawak White Milk (Box not can) 1 1/2 Cup Thin Coconut Milk (1/2 Coconut Milk 1/2 Water) 3 TBLS of Thai Green Curry Spice chicken for 30 minutes minimum (ideally 3 hours). Add in the Thai Green Curry Spice and stir constantly for 3 mins Next add the chicken and the thin coconut

Gingerbread Cookies These festive cookies are a warm, spiced treat perfect for the holiday season. ginger, cinnamon, and a hint of cloves, they have a tender texture and a delightful balance of sweet and spice softened 1 cup white sugar 1 large egg ¼ cup molasses 1 tablespoon water 2 tablespoons Spiced Vanilla Beat butter and sugar in a separate large bowl with an electric mixer until light and fluffy. Roll each ball in the Spiced Vanilla Bean Sugar until coated.

INGREDIENTS Shortbread Cookies 1 Cup butter softened 1/2 Cup powdered sugar 1 TSP Madagascar vanilla Beat the butter until fluffy, then add vanilla extract & sugar until smooth. 3. Cut into desired shape with cup or cutter. 6.

Typically served alongside a bed of saffron rice & pita bread, persian kabobs are known as juicy, spice Pyramid Salt 1 tsp sumac 1 tsp Baharat ½ tsp ground Black Kampot pepper ½ tsp Turmeric powder ¼ cup butter the kabob's form properly) Add the remaining onion pulp to a bowl with the ground beef, salt, garlic, spices Turn periodically throughout cooking process & brush with butter 3x throughout the cooking processes

This sauce is a spicy, tangy and garlic forward mix that goes great with chicken, seafood or as a dipping

Paired with the intensely herbal Roman Agora blend, vinegar, chicken stock and red wine you will soon INGREDIENTS 4-5 Lbs. of Boar or Pork roast 3 Tbsp Ancient Roman Agora spice blend 1 Tbsp salt 1 cup red wine 2 Tbsp olive oil 3 Tbsp lard OR olive oil 2 onions chopped 2 cups raisins 1 cup chicken stock ¼ cup balsamic vinegar ¼ cup honey 4 cups celery, chopped INSTRUCTIONS: Place the ground spices, salt,

He was lucky enough that an Ushuaia local was willing to show me the secrets of this spice!   2 Tablespoons Patagonia Fish Spice Blend Garnish with tarragon leaves (or fresh thyme/tarragon sprigs Carefully flip and add butter and Patagonia Fish Spice to pan. Tilt pan to let butter pool and use a spoon to baste the fish. Continue spooning butter over the fish until cooked through, Serve with lemon and tarragon leaves or

It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography Yields: 12-15 mini cheesecakes INGREDIENTS: Crust 12 Graham crackers 2 1/2 tbsp Melted butter 2 tbsp Cardamom Persian Rose Petals 230 ml Whipped cream 1/2 Cup Icing sugar 1 tsp Vanilla extract 1/2 Mango, sliced with cupcake liners, Use a processor or clear bag to crush the Graham crackers, then add the melted butter Simply pipe or spread whipped cream over the top, add 3 sliced mango’s and sprinkle with crushed cardamom