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This staple of Indian culture is simple to make as long as you have the spice on hand (luckily we have Serving 0 min 20 Hour Ingredients 2 Tsp of Chai Masala Spice if you prefer it sweeter) Optional: Whole star anise (for licorice flavor) Instructions Combine the spice sauce pan and bring to a boil then let steep on low heat for 10 minutes (DO NOT boil tea, it will turn bitter

This slightly spicy, citrus umami-loaded spice compliments avocado's perfectly making this delicious go to side dish for dinner guests and a great dinner idea once you add a side of rice with Furikake spice Vinegar Soy Sauce Sesame Oil Shichimi Togarashi INSTRUCTIONS: Cut the avocado's in half and then thinly slice

Sarah Gustafson, a talented cook who provides us with delectable recipes to compliment our growing spice It is a great combination of spicy, savory & citrus, these tacos offer a unique twist on a classic we juice, to taste - 1 TSP Guacamole seasoning Quick-pickled hibiscus onions: - 1 Red onion very thinly sliced Add the spices & cook for 2 mins, stir often. Add the chopped tomato & stir. Let cook for 5 mins.

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 Keeping the heat on high add the Chinese Five Spice and star anise along with the gingery mix.

Spice Blends Using Espelette Pepper This traditional spice blend comes from the Basque Region of France Be sure not to burn the pepper, as it can get quite bitter if you do so.

INGREDIENTS Taco shells Shrimp filling 1 TBSP extra virgin olive oil 1 Yellow onion sliced 12 Peeled 1 TBSP Newfoundland Old Bay 1 TSP Smoked Paprika Guacamole 1 De-pitted Avocado 2 TSP of Guacamole Spice

INGREDIENTS 2 TBLS Mayonnaise 2 TBLS Milk 1/2 TBLS Buttermilk Ranch Spice (For a spicy version use Louisiana

A rich creamy stew made of coconut cream, beef & a mix of complex spices. wok and stir until golden brown) 1 tablespoon palm sugar (regular sugar will also work) salt to taste SPICE PASTE: 5 shallots 5 cloves garlic 1 inch ginger 2 Tablespoons of Rendang Spice Blend 1 Tablespoons of water Instructions Chop the shallots, garlic & ginger and blend all the spice paste ingredients together Heat the oil in a pot, add the spice paste, cinnamon, and cardamom and stir-fry until aromatic.

It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography minutes prep time) INGREDIENTS Gravy 4 cloves 4 Green Cardamom pods ½ Cinnamon stick 1 thai green chili (sliced crushed Coriander (heap) ½ teaspoon Kashmiri Mirch or crushed Reshampatti chili (more if you prefer spicy

INGREDIENTS ½ Cup Fresh Parsley 4 Garlic Cloves 2 TBLS Andean Chimichurri spice 2 TBLS Red Wine Vinegar

salads INGREDIENTS o 1/4 Cup extra-virgin olive oil o Juice of 1 lime o 2 Teaspoons Gaucamole Spice cilantro, chopped INSTRUCTIONS: Make your dressing by combining the olive oil, lime juice and Guacamole spice

INGREDIENTS 1 1/2 cups flour 1/2 cups Dutched Cacao powder 3 teaspoons Chai Masala Spice ¾ teaspoon