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The gateway to Antarctica is from the Southern most city in the world Ushuaia, Argentina. It was here that stephen learned about a blend used by Antarctic Fisherman using local herbs to season their catch with. He was lucky enough that an Ushuaia local was willing to show me the secrets of this spice!   This pan roasted fish recipe is the perfect combo of heallthy, wild and delicious! Pan Roasted Patagonia Cod Recipe Serving Prep Time Cook Time 4 10 17 Ingredients 2 Cod fillets 3 tablespoons canola oil 2 tablespoons unsalted butter 2 Tablespoons Patagonia Fish Spice Blend Garnish with tarragon leaves (or fresh thyme/tarragon sprigs) Lemon wedges Instructions Heat a 10-inch cast-iron skillet on high heat. Add the oil then place the fish in (Skin down - press down for 20 seconds with a spatula) Turn heat to medium and let cook for 2-3 minutes (should be golden). 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 (or fresh thyme/tarragon sprigs)

Reminiscent of many south east Asian curries, this vibrant yellow curry offers up an aromatic peanut flavor that perfectly compliments the complex curry paste that will overwhelm your taste buds in the best way possible. Many avoid making curries from this region of the world due to the dreaded and time consuming task of creating the curry paste. Lucky for you we have created a well balanced blend of Balinese spices that simplifies this process and allows you time for the important part...enjoying it with your friends or family. Balinese Coconut Curry Recipe Serving Prep Time Cook Time 4-6 5 Mins 55 Mins INGREDIENTS 2 TBLS peanut oil (vegetable oil also works) 4 Chicken Breasts (cubed) 2 tomatoes (Finely chopped) 1 Cup Liquid chicken stock 1 box of coconut milk (400 ml - you can use canned but its not as good) 1 TBLS Lime Juice Fresh Cilantro Steamed Rice (Jasmine preferred) SPICE PASTE 1 large onion (coarsely chopped) 1/4 Cup toasted peanuts 2 garlic cloves, crushed 2 1/2 TBLS Balinese Curry Blend 1 TBLS finely grated ginger 1 TBLS water Instructions MAKE PASTE: place all ingredients into a food processor and blend until a smooth paste is formed. Over high heat add the oil to a wok and add the spice paste. Cook for 3 minutes (stirring constantly). Add in the chicken and toss. Cook for 2 minutes then add the tomato and chicken stock. Bring to a simmer. Turn heat down to low and cook for 30 minutes, stirring occasionally. Put on rice. Now add the coconut milk and cook for 20 minutes or until sauce thickens a bit. Add the lime juice stir & serve with rice and top with cilantro

A rich creamy stew made of coconut cream, beef & a mix of complex spices. Rendang is influenced by Indian, Chinese & Indonesian cuisine but is popular across Asia. Indonesian Beef Rendang recipe Serving Prep Time Cook Time 4 15 mins 1 1/2 Hours Ingredients 1 1/2 Lbs. cubed Short Ribs (or another cut of beef cubed) 5 Tablespoons cooking oil 1 stick Korintje Cinnamon 3 cardamom pods 1 piece of pounded lemongrass (4-inch length) 1 cup coconut cream 1 cup water 2 Teaspoons tamarind sauce 6 Kaffir lime leaves, thinly sliced 6 Tablespoons toasted coconut (add grated coconut to a dry 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 in a food processor until well blended. Heat the oil in a pot, add the spice paste, cinnamon, and cardamom and stir-fry until aromatic. Add in the beef and lemongrass,stir for 1 minute. Add the coconut cream, tamarind paste, water, and simmer on medium heat, until the meat is almost cooked (stir occasionally). Add the lime leaves, palm sugar, toasted coconut and stir to combine. On low heat cover the lid, and simmer for 1 1/2 hours or until the meat is tender and the gravy has dried up. You can add salt and sugar to taste. Serve with rice.

This smokey and fragrant chicken is best when grilled but can also be roasted in the oven during those cold winter months. It is best served with rice or fried plantains. Easy Jamaican Jerk Chicken Recipe Serving Prep Time Cook Time 8-10 4 Hours 20 Mins Ingredients 8-10 pieces of chicken thighs &/or legs 1 lemon Salt and pepper to season 4 Tablespoons Jamaican Jerk Spice Blend 1 sprig of thyme 3 scallions chopped 1 onion chopped 2 Scotch Bonnet peppers chopped (or Habanero pepper) 1 1/2 Tablespoon Maggi (or soy sauce) 3 Tablespoons dark brown sugar 4 cloves of garlic chopped 1 1/2 tablespoon fresh ginger 1/2 cup Water Instructions Trim excess fat off of chicken and rub with lemon, salt and pepper In a food processor or blender, combine the following: Jerk spice, green onions, onion, pepper, soy sauce/ Maggi, brown sugar, garlic, fresh ginger, and Liquid . Pulse for about 30 seconds until blended. Put chicken in a large ziplock and add marinade. Refrigerate for 4 hours (or overnight). Remove chicken from marinade (save marinade for later) and place on alightly oiled medium-high heat grill. You may also roast the chicken for 20-25 in the oven at 425F. . Cook chicken for 12- 20 minutes, turn the pieces often. Simmer the remaining marinade in a small pan for 5-7 minutes and serve on the side.

Creamy, smokey, bright and colorful; this red pepper pasta offers up a unique flavor sure to please any crowd! This Louisiana style dish is an easy go to for a quick and delicious dinner for the family. Creamy Cajun Chicken Pasta Recipe Serving Prep Time Cook Time 6 10 Min 20 Min Ingredients 4 Chicken Breasts 6 Teaspoons Creole Cajun Seasoning 6 Tablespoons butter divided 500 Grams Linguine 3 bell peppers 1 onion 8 oz mushrooms sliced 2 Table Spoons Minced Garlic 2 Cups Heavy Cream 1/2 Cup Shaved/ Grated Parmesan Instructions Rub chicken with 1 teaspoon of Cajun seasoning. Heat a large skillet over medium heat, add 3 tablespoons of butter. Sear chicken in butter until browned on both side. Reduce heat and cook for 6 minutes per side. Remove chicken and set aside.Cook pasta according to package directions. Using the same skillet (uncleaned) melt 3 tablespoons of butter and add the veggies & garlic. Cook until veggies are tender. Sprinkle 2 teaspoons of Cajun seasoning and cook for 1 minute. Add in the cream and simmer until sauce thickens.Stir in cooked pasta and toss, add chicken and Parmesan on top.

These traditional Georgian soup dumplings are a delicious blend of spices, meats and herbs. Khinkali were originally brought to Georgia by Mongolians who then added in some of their own unique ingredients to create one of the most delectable dumplings in the world. Khinkali (Georgian Dumplings) Recipe Ingredients Fill 1 Lb ground beef 1 Lb ground pork 4 Tablespoons butter, softened (optional but recommended if using lean meat) 1 Cup Water 2 small minced onions 3 cloves of minced garlic 1/2 Cup of cilantro minced with stems 1 Teaspoon Khmeli Suneli Spice 1/2 Teaspoon red pepper flakes 2 Teaspoon Svaneti Salt For the Dough 4 1/2 cups flour 1 cup warm water 1 Teaspoon kosher salt Directions Mix all the ingredients for the filling, set aside Heat the water until just before boiling & remove from heat Mix the water with sifted flour & salt in a bowl once combined kneed the dough. (Should not to stick to your fingers- it should be very stiff, like a pie crust.Add small amounts of flour if its to wet). Once a smooth ball is formed cover the dough and let sit for 15 mins in a warm dry place. Knead for another 6 mins, then set aside. Dumplings Separate the dough into 2 pieces & roll the dough out on a floured surface. Cut the dough into 3" rounds (preferably with a cup or cookie cutter) Roll out the rounds until it is about 5" around Place 1 1/2 Tablespoons of filling into the middle of the dough round. Pinch the dumpling using an accordion style fold. Form a lump at the top tightly (this is to make sure the filling stays inside) Place the dumplings in a pot of salted boiling water for about 7 mins (or until they float upside down) Sprinkle with ground pepper or serve with a sauce of your choosing

This North African Chili paste is a savory & tangy sauce with a hint of heat. This recipe is very versatile and works well in lentil soups, couscous, marinades for meat & of course any Tagine recipe. Harrisa Paste Recipe Serving Prep Time Cook Time 1 1/2 Cup 30 min 50 Min Ingredients 6 oz jar of roasted red peppers drained rinsed, and dried (2 large peppers) 2 Tablespoons tomato paste 4 large garlic cloves 6 1/2 Teaspoons Harrisa Spice Blend 1/2 Teaspoon Kosher salt 2 Tablespoons of lemon Juice 2 Tablespoon olive oil Instructions Prepping the Chili's - Place chili's in hot water and set aside for 1/2 hr. Drain & remove the stems and seeds. Move chili's to a food processor add in the tomato paste, roasted red peppers, Harrisa Spice Blend, Kosher salt, and fresh lemon juice and run the processor. Stop the processor to scrape down the sides and add the olive oil. Run the processor until combined to desired texture. To store put in glass container (it will stain plastic) and coat top with thin layer of olive oil then place in fridge for up to 2 weeks.

This moist, dense & delectable cake is the perfect fall desert. A dollop of cream cheese frosting provides the sweet and creamy richness that is needed to accompany this spiced dessert. Every bite is like curling up with a blanket and cup of tea to watch the fall leaves change color. Bavarian Spice Cake Recipe Serving Prep Time Cook Time 12 Servings 30 min 50 Min Ingredients 2 & 1/2 cups Flour 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 3 1/2 Teaspoons Bavarian Pie Spice 1 Cup Vegetable Oil 1 & 3/4 Cup Dark Brown Sugar (packed) 1 Cup Unsweetened Applesauce 1 Tablespoon Molasses 4 Eggs 2 Teaspoons Vanilla Extract 1 Cup Shredded Apple (alternatively carrot or zucchini) Frosting Ingredients 8 ounces Cream cheese (room temperature) 1/2 Cup Unsalted Butter (room temperature) 3 Cups Powdered Sugar 1 Teaspoon vanilla extract 1/4 Teaspoon salt Instructions Preheat the oven to 350°F and grease a 9×13 inch pan. Whisk the flour, baking soda, baking powder, salt and Bavarian Pie Spice together in a bowl and set aside. Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses together in a separate bowl. Mix the wet ingredients into the dry and whisk to combined. Add the shredded apple until just combined Pour batter into pan and bake for 50 minutes. insert a toothpick into the center if it comes out clean, Its all done!(If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil) Remove the cake from the oven and set on a wire rack to cool for about 1 hour. Make Frosting: Using a handheld or stand mixer fitted with a paddle or whisk, beat the cream cheese & butter on high until smooth. Add in the powdered sugar, vanilla, and salt. Beat on low for 30 seconds, then switch to high for 2 minutes. If you want the frosting thicker, add an extra 1/4 cup of powdered sugar. After frosting, refrigerate for 30 minutes before serving to help set the frosting. Cover leftover cake tightly and store in the refrigerator for 5 days (or devour in one sitting because ….why not?).

This part of Spain is uniquely different due to the influence of Islamic Moorish culture from North Africa. The blend North African culture influences its food mixing Spanish techniques with delicious Middle Eastern Spices! Welcome to what is quite possibly the most addictive region in Spain. Flamenco guitars serenade the love struck traveler wondering the historic stone streets of an ancient village set amidst the rolling hills of green grass fields. It almost feels as if you have stepped into a painting in this helplessly romantic part of the world. Dig deeper into this region and you will find a complex culture with Islamic, Moorish roots that influence everything from architecture to it delicious cuisine! This is my favorite part of Spain. Andalusian Moorish History For hundreds of years Andalusia was under the rule of Islamic kings who constructed what is known to be the most beautiful structures in the world. In many places you feel you have left Spain and entered Arabia. After sampling the smoky rich flavors of Andalusian Paella I was hooked. Obtaining the Andalusian Spices was key in order to create this dish as authentically as possible. Scouring Andalusia for the perfect smokiness in a Paprika and the highest of quality in Saffron I found what was needed to create it! In the process I discovered the Islamic heritage of Alhambra, the hypnotic trance like music of Flamenco, and the quaint villages like Cordoba. I fell instantly in love after traveling here. Andalusian Paella Recipe A smokey Paella from the Spain's spicy Southern region of Andalusia. This Paella has Moorish routes and flavors of North Africa. Serving Prep Time Cook Time 4 Servings 10min 1 Hour Ingredients Andalusian Paella 2 tsp Andalusian Paella Spice 1 Ripe Tomato 1/2 White Wine 10 Black Mussels 1 tsp La Vera Spain Smoked Paprika 10 Spanish La Mancha Saffron 1/2 cup Extra Virgin Olive Oil 6 inches Spanish Chorizo Sausage 1 Red Bell Pepper 1 cup Paella Rice 2 cups Organic Chicken Stock 10 Large Prawns (Whole) 1 bunch Fresh Parsley 1/2 Lemon 1/2 tsp Cyprus Pyramid Salt Instructions Step 1 Cook the Black Mussels in a deep pan with the onion (chopped) and white wine until the Mussels open up. Discard the unopened mussels. Put the Mussels in a separate bowl and strain the liquid to be used later on. In the pan of onions add the tomato (chopped), red bell pepper (minced), chorizo sausage (Sliced) and extra virgin olive oil, cook for five minutes on medium heat. While cooking put the saffron threads in a small tea cup of hot water for five minutes to sit. Add the Paella Spice, Smoked Paprika and Sea Salt and cook for another 3-5 minutes or until fragrant. At this point add the Wine liquid mixture from the beginning, organic chicken stock, Saffron mix and paella rice, stir the mixture until it boils and reduce heat to low for 15 minutes (Uncovered no stirring). Final Step When the rice begins to become soft after the fifteen minutes add the prawns and stir into the mixture. At this point you can cover it and keep on low heat for another 10 minutes. Finally add the Mussels and parsley, stir and cook until all the liquid is evaporated and the rice is a good consistency. Andalusia, Spain A beautiful land of rolling grassy hills, blue skies and small stone towns. Andalusia's Moorish history is everywhere, its grand Islamic architecture and Southern Spanish culture makes this one of the most fascinating destinations in Europe! Crossing from the Moroccan coast and into Andalusia, Spain I was expecting the change to be dramatic. However to my surprise because of the hundreds of years of Moorish influence here Andalusia has developed a mixed culture of Arab North African and Spanish culture. It shows in the church halls which are Islamic, as they used to be mosques. The faces of the people reminisce those in Morocco and of course Andalusia's spicy cuisine which calls upon the flavors of North Africa. Andalusia is such a fascinating corner of Europe well worth spending a entire trip investigating this region. Granada, Home of Paella From the coast I made my way to Granada known to be the hub of Andalusian culture. Here I witnessed Andalusian Flamenco a mix of dance and song that is hypnotizing with its Moorish heritage. Granada city is also filled with history, more notably is the UNESCO Heritage sight of Alhambra a grand Moorish palace built from the Islamic empires of Spain. Alhambra has been widely considered the most beautiful structure in the world. Granada is also home to some of Spain's most delicious Paella's, the best of them are found in the hole in the wall street shops run by their very own house grandma whose Paella recipes have been passed down for generations.

The island of Zanzibar in East Africa is famous for its spices. This curry recipe uses our Zanzibar Curry Spice to create an exotic African Curry that speaks the the islands rich history. Welcome to one of the worlds most beautiful places. Idyllic white sand beaches, ancient cities made of coral and one of Africa's most diverse destinations. Zanzibar has always been an important trading port and because of this the islands culture has developed into a unique melting pot of fascinating people. Now, distinctly African its rich trade history can be seen all over the island from its architecture, the peoples faces and of course its food! Zanzibar's Spice History Its been under the rule Oman, Portugal and Britain all of which brought spices from around Asia. It's spices are world renowned and revered by many as some of the best on the planet. Getting spices from Zanzibar is difficult because of this islands remoteness, but in the past it was one of the largest spice producing islands which supplied Arabia and all the way to Britain through sea trade routes. Now Zanzibar is independent and many of the spices are imported from India, but there are those who still take pride and grow some of the worlds finest spices on this exotic little island. Zanzibar Curry Recipe A Unique Curry from the island of Zanzibar using our Zanzibar curry spice will transport you to East Africa with its delicious and unique flavors. Serving Prep Time Cook Time 4 Servings 15 min 1 Hour Ingredients Curry Paste 2 tbsp Zanzibar Curry Spice 12 g Cilantro Leaves 1 Onion 25 g Ginger Root 1 tbsp Smoked Paprika 1 tsp Cumin, Ground 1 tsp Coriander, Ground The Curry 2 tbsp Coconut Oil 1 tbsp Tomato Paste 2 cup Boxed Coconut Milk 2 tbsp Coconut Sugar 1 Vegetable Stock Cube 1 Lemon Grass Stock 3 Large Chicken Breasts Instructions Curry Paste To make the paste start with dry pan frying the spices in medium heat for about 1 minute or until fragrant. Add the Coconut Oil, Onion (Minced), Ginger (Grated) and let cook until the onion softens, about 5 minutes on medium heat. Stir in the Tomato paste and cook until the texture becomes thick. The Curry Add in the Chicken cut into whatever size you prefer, The lemon grass stock cut in half, coconut sugar, and the vegetable stock cube. Simmer for about 5 minutes continually mixing the curry paste with new added ingredients. Slowly add the coconut milk about 1/4 cup at a time. You can add more as soon as the coconut milk begins to bubble. This process creates perfect consistency of the curry and helps release the flavor of the spices. When all the coconut milk has been added put in the fresh cilantro and let simmer for 5-10 minutes on low heat. If the curry has to much liquid then cook longer. The Island of Spices, Zanzibar A tropical paradise off the coast of Tanzania in East Africa and hidden from the typical tourist path. Its a mix of Indian, Arab and African cultures! Landing in the coastal Tanzanian city of Dar es Salaam was a shock. The airport was filled with touts grabbing at me to take their taxi, stay in their hotel or buy mysterious meat that they had been carrying atop of their head. I ushered to one of the taxi drivers I wanted to travel to the island of Zanzibar and he whisked me away in a old beaten down rickshaw. Before I knew it we arrived to the ferry terminal where I boarded an old wooden banana boat which made the couple hour journey to Zanzibar. Stone Town The islands main city is a wonderful and chaotic sprawling city of stone town. Also known as Mji Mkongwe, Stone Towns name comes from the use of white coral to construct many of the towns buildings. The town oozes with authenticity, twisting cobble stone streets leading you to ancient mosques, bustling bazaars and of course the spice markets! Staying with a local family in the historic heart of the city I was taught how to make this amazing curry! I spent almost a week exploring this wonderful island in search of its historic spice farms and addictive history.

This creamy, rich and delicious curry is loaded with flavorful spices. Unlike our Old Delhi Butter Chicken recipe, this new recipe takes a modern twist with our premade Garam Masala & Butter Chicken spice mixes. Ingredients 3 tbsp Ghee 1 tsp Mustard Seed 1 Large Onion 6 Garlic Clove 2 inch Ginger Knob 2 tsp Garam Masala 1 tablespoon Butter Chicken Spice 1/2 tsp Turmeric 1/2 tsp Kashmiri Mirch 1 tsp Sea Salt 1 can (28oz) Crushed Tomato 4 Chicken Breasts 3 tbsp Fenugreek Leaves 3 tbsp Coconut Sugar 1/2 cup Heavy Cream 1 Bunch Fresh Cilantro Leaves Instructions 1. In a deep pot put the Ghee and mustard seeds on medium heat. While this heats up add the onion into a food processor and blend into a paste. When the Mustard begins to crackle add the onion paste into the Ghee and stir. Cook for approximately 5 minutes. 2. While this cooks blend the Garlic and Ginger into a paste (you can add small bits of oil in to help liquefy it). Add the Garlic and Ginger paste into the pot and cook for another 3 minutes. At this point add all the spices, salt, coconut sugar (exclude the fenugreek leaves). Cook for 3-5 minutes, or until fragrant. 3. The Curry paste for the Butter Chicken should begin to take shape now. you can dice up the chicken to whatever desired size and add it into the pot with the can of crushed tomatoes. Lower the heat to just above low and cover. Let simmer for up to 25 minutes, the tomatoes should breakdown and the mixture should be very fragrant. Half way through crumple up the Fenugreek leaves in your hand and add to the mixture. 4. Now, slowly pour the cream into the mixture. Stir and cover once again and cook for another 10 minutes. Taste the Butter Chicken at this point. If to salty add sugar, if to sweet add salt and if too spicy add lemon juice. If the Butter Chicken tastes how you want it then add the fresh Cilantro Leaves in and cook for 2 more minutes. Serve with fresh Naan bread or Rice.