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This savory and spicy shrimp dish comes straight out of New Orleans and offers up everything we love about Southern Cuisine. Etouffee or "smothered shrimp" is exactly what it sounds like, Spicy Cajun shrimp covered by of savory, flavor packed roux that wouldn't be complete without some fresh herbs & vegetables. 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 Broth 2 Cups Fresh Tomatoes 2 Tbls Worcestershire sauce 2 Bay Leaves 2 Tsp Cyprus Pyramid Salt 2 Tsp Red Kampot Pepper ¼ Cup Green Onion ¼ Cup Parsley 1/4 Cup Lemon Juice INSTRUCTIONS: Peel & devein shrimp then toss with the Creole Cajun Seasoning. Over medium-high heat cook oil & add shrimp. Cook for about 2 minutes. Set shrimp aside. 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 about 7 mins). Add onions, bell pepper, celery, garlic & thyme, cook until slightly softened. Stir in broth slowly. Add tomatoes, worcestershire sauce and bay leaves and bring to a boil. Turn heat to low & simmer uncovered about 20 mins. Add salt & pepper ( add less or more depending on taste). Stir in the green onions, parsley, lemon juice & shrimp. Cook just until shrimp are reheated. Serve over rice.

Wandering New Delhi's chaotic old city is a bewildering shock of the senses. The packed streets are filled with rickshaws, taxi’s, holy cow’s and hawkers calling out selling their goods for the day. Above monkey’s crawl along the spider web mess of power lines. As the Muslim call to prayer adds to this amazing scene I sat down at a small food stall offering Delhi’s “Best Butter Chicken”, oh was I in for a surprise! Delhi's Old City Old Delhi is the Delhi we all imagine. Yes, its chaotic, crowded, sweltering hot and yes kind of smelly. At the same time its colorful, full of life, culturally wondrous and beautiful in every single way. This is the Delhi where masterful Indian recipes are conjured up, most of the time from a small shop that has been feeding the street masses for generations. This is the Delhi travelers come to remember, cherish and love. Traveling India is an assault on the senses. India’s food is a testament to this. Complex and full of delicious flavors you will never be the same after you have sampled this incredible cuisine that uses almost every spice imaginable! It wasn't just the Butter Chicken I had in the Old City, almost every dish I sampled here changed my perspective on Indian Cuisine. Because of the old cities diversity of cultures their are so many variations of Curry, Tandoori, Daal. Its a foodies dream come true! The spice market here is where I discovered many of India's blends! Much of which you can see on my store shelves today! Chai is a way of life here Old Delhi Butter Chicken Recipe Its a rich and delicious curry seasoned heavily with an assortment of spices. Dive in and sample one of Old Delhi's best Butter Chicken Recipes! Serving Prep Time Cook Time 4 Servings 20 min 1 Hour Ingredients Old Delhi Butter Chicken 3 tbsp Ghee 1 tsp Black Mustard Seed 1 Large Onion 6 Garlic Clove 2 inch Ginger Knob 2 tsp Punjabi Garam Masala 2 tsp Tikka Masala 1/2 tsp Alleppey Turmeric 1/2 tsp Kashmiri Mirch 1 pinch Saffron 1 tsp Cyprus Pyramid Salt 1 can (28oz) Crushed Tomato 4 Chicken Breasts - Free Range 3 tbsp Fenugreek Leaves 3 tbsp Coconut Sugar 1/2 cup Heavy Cream 1 Bunch Cilantro Leaves Instructions Step 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. Steep the saffron threads in a small cup of boiling water. 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 and steeped saffron water, excluding the fenugreek leaves. Cook for 3-5 minutes, or until fragrant. Step 2 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. Final Step 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. Delhi, India Not just the capital of India its is also the hub of North Indian culture. Here you will find a bewildering mix of cultures and ancient bazaars filled with exotic goods. Most travelers will tell you that Delhi might be ugly on the outside, but delve deep into this wondrous place and you will find she has a beautiful heart. Its a busy, grimy grid lock of traffic and poverty, but its also ancient and Indians have been inhabiting this area for thousands of years. You will find colorful markets filled with spice, incense wafting temples with baba's chanting ringing through the halls and some of India's most delicious food! Many of India's most spectacular sights are nearby to Delhi as well! for instance the Taj Mahal is only a short three hour train ride away! As a traveler who has been to Delhi numerous times, I can tell you this, stay awhile and get lost in one of the worlds most fascinating cities. Jama Masjid in the Heart of Old Delhi Indian Butter Chicken Delhi's Old City Bazaar Known in India as Murgh Makhani, Butter Chicken is quite possibly the most famous of the North Indian dishes. The debate of where it originated is often agreed that in the heart of Delhi, Delhi's Old City it had been made by street vendors for years. In the Old City you find such an array of spices from around the continent that it seems only fitting that it had been created here! The rich flavors are a testament to India's Mughal Islamic Past. This empire's cuisine was based on rich sauces and heavy use of spice, this is quite possibly where those who made Butter Chicken had got their inspiration! See more of my adventure in India on www.unchartedbackpacker.com

I have been using this zucchini bread recipe for as long as I can remember, recently I added in the Cacao powder and chai masala into the mix and now its perfected. Not only can you use frozen shredded zucchini but you can also freeze the bread itself. INGREDIENTS 1 1/2 cups flour 1/2 cups Dutched Cacao powder 3 teaspoons Chai Masala Spice ¾ teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon salt 1 cup light brown sugar ½ cup granulated sugar ¾ cup vegetable oil 1 teaspoon vanilla extract 2 eggs, lightly beaten 2½ cups grated zucchini INSTRUCTIONS Preheat the oven to 350˚F Grease a 10 x 5-inch loaf pan then line the pan with a sheet of parchment paper that hangs over the edges (for ease of removal) Whisk together first 7 ingredients In a separate bowl, whisk the next 5 ingredients (not the zucchini) Add zucchini to the flour and mix to coat Add the dry ingredients into the wet ingredients, mix to combine. Pour mixture into pan and bake until toothpick comes out clean, about 1 hour (all ovens are different could take 20 mins more or 20 mins left). Let cool for 15 mins in pan before removing, then cut and serve NOTES: If freezing bread wait until completely cooled first Do not remove excess liquid from zucchini, this makes the cake moist

This chicken wrap is spicy, sweet and intensely flavorful. The kick from the Aji chillies balances well with the rich honey dijon dressing and goat cheese creating a powerfully complex flavor profile all wrapped up for your enjoyment! Prep time: 15 minutes Yields 6 Wraps INGREDIENTS o 2 Chicken Breast o 1 Tablespoon Olive Oil o 2 Tablespoon Peruvian Spice o 1/2 Cup Cherry Tomatoes o 1/2 Cup Cucumber o 1/8 Cup Red Onion o 12 oz Bag Baby Spinach o 2 Tablespoon Honey o 1 Tablespoons Dijon Mustard o 2 Tsp Apple Cder Vinegar o 1 Tablespoon Olive Oil o 1/8 Cup Goat Cheese o Salt & pepper to taste INSTRUCTIONS : Pre-heat your oven to 350 degrees. Coat the chicken in the olive oil and rub in the Peruvian Spice. Line a baking pan and bake for 25 minutes or until the chicken is just cooked through. While chicken is cooking chop your vegetables and set aside. Remove chicken from oven once cooked and allow to cool completely before cutting into slices. Make the sweet Dijon dressing by emulsifying the honey, Dijon, Apple Cider Vinegar, olive oil and black pepper together. combine your salad, chicken, dressing and top with goat cheese them wrap it all up in a tortilla of your choosing!

INGREDIENTS Shortbread Cookies 1 Cup butter softened 1/2 Cup powdered sugar 1 TSP Madagascar vanilla extract 2 Cups all-purposed flour 3 TSP Italian Juniper Berries (ground) 1/4 TSP salt Fir Tip Glaze 1 TSP of Spruce Tips (powder) 1/4 Cup of cream 1 Cup of icing sugar INSTRUCTIONS 1.Preheat oven to 350. Line two baking sheets with parchment or other liner. 2. Beat the butter until fluffy, then add vanilla extract & sugar until smooth. 3. Add flour, salt and juniper berries and mix until just combined. 4. Shape dough into a ball and wrap in plastic wrap and place in fridge for 15 minutes. 5. Roll out dough onto floured surface until 1/4 inch thick. Cut into desired shape with cup or cutter. 6. Place on baking sheet and refrigerate for 15 minutes 7. Bake for 15 minutes or until edges start turning golden brown. 8. Cool on cookie sheet. 9. While cookies are cooling start the glaze by combining the Balsam Fir Tip powder and sugar then slowly, whisk in the cream until smooth. 10. Once cookies have cooled glaze and let the glaze dry before storing or serving.

Gingerbread Cookies These festive cookies are a warm, spiced treat perfect for the holiday season. Made with molasses, ground ginger, cinnamon, and a hint of cloves, they have a tender texture and a delightful balance of sweet and spice. Simple to make, they are a delicious addition to any holiday celebration. Soft Gingerbread Cookie Recipe Ingredients 2 ¼ cups all-purpose flour 2 teaspoons Lakadong Ginger ¾ teaspoon Sumatra Korintje Cinnamon ½ teaspoon Ceylon Cloves 1 teaspoon baking soda ¼ teaspoon salt ¾ cup butter softened 1 cup white sugar 1 large egg ¼ cup molasses 1 tablespoon water 2 tablespoons Spiced Vanilla Bean Sugar Directions   Preheat oven to 350 degrees Sift flour, ginger, cinnamon, cloves, baking soda, and salt into a bowl. Beat butter and sugar in a separate large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined. Roll 24 balls with floured hands ( should be about 1.5 inches in diameter). Roll each ball in the Spiced Vanilla Bean Sugar until coated. Place cookies 2 inches apart on a cookie sheet, and flatten slightly with the bottom of a glass. Bake for 8 to 10 minutes. Remove from the oven and allow to cool for 5 minutes, then move the cookies to a wire rack to cool completely.

Puerto Rican Chicharron de Pollo Recipe The beautiful Caribbean Island of Puerto Rico is home to some of the regions beat cuisine! It is where we learned how to make our new Sazon Spice and to cook latin inspired dishes with a deep, rich history connected to this islands culture. Chicharron typically is made from pork, but this Puerto Rican recipe is made from chicken! This delicious spin on classic Chicharron made to be Caribbean style will definitely become one of your classic "go to" recipes. Puerto Rican Chicharron de Pollo Recipe Ingredients 4 boneless, skin-on chicken thighs Fleur de Sel Salt Freshly ground Kampot black pepper 2 tablespoons garlic powder 2 tablespoons onion powder 1-2 tablespoon Sazón Spice 1 teaspoon ground cumin 1 1/2 cups all-purpose flour 1 tablespoon Sweet Paprika Canola oil for frying Sauce - Mayo mixed with Ketchup (Caribbean Pink Sauce) Cooking Directions   Cut the chicken thighs into 2-inch pieces. Season the chicken with salt, pepper, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, sazón spice , and cumin. Set aside. In a separate shallow bowl, combine the remaining 1 tablespoon garlic powder, remaining 1 tablespoon onion powder, flour, and paprika. Season with salt and pepper and mix well into the bowl. Next, add the seasoned chicken and toss to coat in the flour/spice mixture. Place the chicken on a baking sheet and set near the stove. Fill a cast-iron or pot with canola oil and place over medium-high heat. You want enough oil to cover the chicken halfway. Heat the oil until it registers 350°F on an thermometer. Remove chicken pieces from the seasoned flour, shaking off excess flour. Add half the chicken to the oil and fry for 6 to 7 minutes, or until golden brown in colour. Using tongs, flip the pieces and fry for 6 to 7 minutes more. Transfer the chicken to a plate with paper towel to drain excess oil off. Serve the chicken immediately with the mayo ketchup mixture sauce on the side.

This recipe comes straight from the streets of Iran, and offers up a delicious smoked middle eastern flavor. Kabobs are a very popular dish among most of the Middle East but it must be done correctly in order to receive the seal of approval amongst the locals. Typically served alongside a bed of saffron rice & pita bread, persian kabobs are known as juicy, spice packed flavor bombs that will impress any crowd. This dish will transport you to the hustle and bustle of the streets of Tehran. Persian Kabob Recipe Serving Prep Time Cook Time 4 Servings 15 min 45 Hour Ingredients 2 ½ pounds lean ground beef (or lamb/beef mix) 1 ½ medium yellow onions 3 garlic cloves minced 1 egg 1 tsp Cyprus Pyramid Salt 1 tsp sumac 1 tsp Baharat ½ tsp ground Black Kampot pepper ½ tsp Turmeric powder ¼ cup butter, melted (for brushing over the kabobs after grilling) Instructions Blend onion in a food processor & drain excess juice through a strainer (squeeze as much as possible out to ensure the kabob's form properly) Add the remaining onion pulp to a bowl with the ground beef, salt, garlic, spices & egg. Combine ingredients by hand for a few minutes until it sticks together without crumbling. Fill up a small bowl with tap water, this is for wetting your fingers so the meat does not stick to them when you are making the kabobs. Divide the meat into 10 equal parts, one by one take the meat and place on the top of the skewer () and squeeze it around the skewer. Leave the top and bottom of the skewer clear. The meat should be ½ inch thick around the skewer. Store skewer on a baking sheet with sides, make sure meat is not touching bottom of sheet. These can be grilled over a coal bbq (preferred) but gas will work as well. Turn periodically throughout cooking process & brush with butter 3x throughout the cooking processes (be cautious not to over cook as they can dry out) Serve with Persian Saffron infused with Barberries & often time grilled vegetables.

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! Sun’s out, time to charge up and soak it in! ️ We charge our bodies & our plants in the sweet rays of Sunshine, so why not our herbal tea blends and medicine? Have you ever tried making Sun Tea? Although it is trendy these days, Sun Tea actually roots back to the 19th century. INGREDIENTS 2 litres of Water 2 Fresh Lemons, Sliced 2 Tbsp Marigold Petals 2 Tbsp Tuscany Orange Peel Powder 2 Tbsp Thai Basil (Tulsi) 2 Tbsp Roman Mint 2 Tbsp Honey INSTRUCTIONS Step 1 - Make the Tea Put all ingredients into a clean glass vessel. Fill with water and cover lid. Step 2 - Place in Sun Place outside in direct sunlight for up to 5 hours. When the tea has reached its desired strength, remove from sun and put it in the refrigerator. Once cooled, add ice. Step 3 - Store the Tea The slo3 w and natural steeping process brings out some complex flavors from the delicate ingredients you have incorporated, providing a more delicate and mellow taste. Can be stored for iced tea for up to 2 days.

Sichuan Gong Bao Chicken Recipe This Sichuan dish is also known as Kung Pao chicken, it was named after a nineteenth-century governor-general of Sichuan, Ding Baozhen, who is said to have been utterly obsessed with eating it. There are many stories claiming where it originated but whatever the truth of its origins, Gong Bao is association with an imperial bureaucrat and was enough to provoke the wrath of the Cultural Revolution radicals, and it was renamed "fast-fried chicken cubes" (hongbao jiding) or "chicken cubes with seared chiles" (hula jiding) until its political rehabilitation in the 1980s. Gong Bao chicken is a glorious medley of succulent chicken, golden peanuts and dark red chiles. The sweet sauce is spiced up with a scorched-chile spiciness and the numbing effect of Sichuan pepper that will make your lips tingly and pleasant. Although the classic dish is made with peanuts, cashew nuts are even more delicious. Sichuan Gong Bao Chicken Recipe Ingredients (300g) boneless chicken breast or thigh 4 scallions A good handful of dried chiles (at least 12) - Er Jing Tiao or Lantern Chile Facing Heaven Chile (For Extra Heat) 3 tbsp neutral cooking oil 1 tsp Whole Sichuan Tribute or Green Sichuan Pepper 3 garlic cloves, peeled and sliced 2 Inch knob of Ginger, minced (75g) roasted or fried peanuts (or cashews) For the marinade ½ tsp salt 2 tsp light soy sauce 1 tsp Shaoxing wine 1½ tbsp potato starch For the sauce 2 tbsp superfine sugar or Okinawa Black Sugar (healthier and deeper flavour) ¾ tsp potato starch 1 tsp dark soy sauce 1 tsp light soy sauce 2 tbsp Chinkiang black vinegar 2 tbsp chicken stock or water 1 tsp sesame oil Cooking Directions Cut the chicken as evenly as possible into ½-inch (1.5cm) cubes. Place in a bowl for marinade. Add the marinade ingredients and 1½ tbsp cold water, and mix well. Cut the scallions into small chunks to match the chicken cubes. Cut the chiles with scissors or into -inch (2cm) sections and shake out the seeds, unless you want spicy, then keep the seeds. Combine all the sauce ingredients in a small bowl and mix well. Pour the cooking oil into a wok over high heat, Quickly add the chiles and Sichuan pepper and stir-fry briefly until the chiles are fragrant and darkening but not burned about 30 seconds. Put in the chicken pieces and stir to separate. As soon as the pieces have separated, add the garlic, ginger and scallion and stir-fry until they smell delicious and the chicken is just cooked. Give the sauce a stir and pour into the centre of the wok. Wait for a second or two, then stir as the sauce thickens and coats the chicken pieces. Mix in the peanuts (or cashews). Sichuan Spices! Sichuan Tribute Pepper Sichuan Green Pepper Er Jing Tiao Chile Lantern Chile Facing Heaven Chile Sichuan Flower Pepper

The National dish of Saudi Arabia, Kabsa is an Arabic mixed rice dish typically eaten on special occasions and holidays. This recipe is a crowd pleasing one pot rice and meat dish perfect for dinner with the family or friends! Servings: 4 servings Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour INGREDIENTS 2 TBLS Ghee 1 1/2 TBLS Arabian Kasba Spice 2 Bay Leaves 1 garlic clove crushed 1 Large onion , diced 1 ½ pounds of chicken (breast, thighs etc. your choice) 1 Cup basmati rice 2 TBLS tomato paste 1 ½ TSP salt 2 Cups chicken stock INSTRUCTIONS : Soak the rice in tap water for 15 mins Heat the ghee on medium- high and cook the chicken on a deep skillet or pot until browned. Remove chicken and set aside. Quickly add the Kabsa spice and bay leaves, stir for 2 mins or until fragrant. Add garlic & stir for 30 secs then add diced onion and stir for a few more mins Add the rice, tomato paste and salt then stir everything well until distributed. Pour in the chicken stock and add in the chicken from earlier and bring to boil then reduce the heat, and cover. Continue to cook on low for 30 mins or until stock is absorbed. Turn heat off, uncover and let it set for a few minutes. Fluff it up with a fork and serve.

Friday night I had invited friends over earlier in the week and forgot to prep a meal, I had to think quick and come up with something appetizing for my foodie friends. These tacos are not only simple to make but gives the illusion of intense effort with handmade corn tortilla's, grilled shrimp & guacamole from scratch. ..its also freaking delicious! INGREDIENTS Taco shells Shrimp filling 1 TBSP extra virgin olive oil 1 Yellow onion sliced 12 Peeled & deveined Shrimp 1 TBSP Newfoundland Old Bay 1 TSP Smoked Paprika Guacamole 1 De-pitted Avocado 2 TSP of Guacamole Spice 1 TSP lime Juice Toppings 1 Cup Shredded Cabbage 1 Chopped head of Cilantro 1/2 Cup corn (optional) INSTRUCTIONS : For Shells: Allow cast iron pan to heat up to medium heat. Form 8 smaller balls and flatten using a tortilla press or rolling pin. One by one, add your tortillas onto the pan and cook for about 2-3 mins on each side (everyone's stove is different so keep a close eye that they do not burn) For Shrimp: With the same preheated pan on medium heat add the oil & onion and cook until the onion us translucent (7ish mins). Next add the shrimp, paprika & old bay seasoning and cook on high for 2-3 minutes (or until done), stir constantly. For Guacamole: Mash the Avocado until its the consistency you desire, then mix with the lime juice and seasoning. Now the fun part is putting it all together and adding your own flare with additional toppings!