Courses
Caraway Red Ale Mustard
Mustard is easy to make, it just requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, flavorful …
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Bengali Five Spice Roasted Chicken
This dish was featured on the cover of Sunset Magazine’s October 2010 issue featuring one-dish dinners. It was a great issue — not just because they lauded World Spice Merchants as their “holy grail for …
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Tikka Masala Lamb Skewers
We’ve all had Chicken Tikka Masala but why not do grilled lamb skewers instead? We used our Tikka Masala blend in the marinade and in making the sauce. This dish is full of flavor…and disappears …
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Madras Curry
Ever notice how curry tastes better the second day? It’s because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be …
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Berbere Ketchup
Folks just love their ketchup. Whether it’s for fries, hashbrowns or barbecues, there’s always a bottle in the refrigerator. Next time you find yourself in need of this essential condiment, use our simple recipe to …
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Quatre Epices Cake
This recipe from our friends at Sunset promises a citrus and sweet taste, followed by a glow or a kick — depending on whether the signature French four-spice blend is made with white or black pepper. Well, …
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Baharat Lamb Stew
Don’t be concerned about tricky presentation. This lamb stew is delicious and easy to make. From our friends at Sunset, this recipe breaks down the steps to sweet and savory success, using our Baharat.
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Classic Hummus
Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd …
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