Tart, sweet and dramatically red, rhubarb never tasted so good in this Lemon Thyme Rhubarb cake. The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful offering of spring’s bountiful harvest.
The first of the season Alaskan halibut has arrived, and we are thrilled! Considered the world’s premium whitefish, first of the season halibut are the best quality because the fat content of the fish is at its absolute peak. To celebrate the arrival of this delicacy from the icy north, we created an escabeche using our Pacific Seafood. This simple preparation is a luscious showcase of some of spring’s first fresh flavors.
Easter can be the time for pastel-dyed confections, day-glo-hued eggs, baskets filled with cheap, plastic toys, waxy chocolate, and dapper-dressed rabbits intent on stuffing you with all of the above… unless you’re World Spice! We’re big believers in featuring the earth’s natural gifts, and with a host of spices and teas to choose from, we decided try our hand at the season’s chosen craft of dyeing eggs. What resulted were beautifully dappled eggs in a rainbow of subtle spicy hues. Below are our favorites, and a bit of our process, too!
The vibrant yellow you see, is of course, from turmeric. The pinkish color is from beet powder, which we expected to make a more intense color, but instead came out as closer to a dusty rose. Hibiscus flower tea made the periwinkle color right in the middle, but combining beet powder and hibiscus made the intense indigo up in the left-hand corner. The hibiscus was so intense that if another of our experiments didn’t work, we soaked them in the hibiscus after, and came up with all sorts of odd colors, some even close to black!
We used white vinegar for our mordant, but you can use cream of tartar, as well. Distilled water works better than tap for dyeing, too. We were less than scientific in our measurements, but a good ratio is two tablespoons of mordant per four cups of water, and about a half cup of dyestuff. Bring mordant and water to a boil with your spice or tea to dye, turn off the heat, and allow the eggs to soak for at least half an hour, but in the fridge as long as overnight for the best results.
To make designs on your spice and tea dyed eggs, you can draw on the shells with beeswax prior to dyeing, or wrap the egg in rubber bands for a fun batik effect. To increase the dappled look, marbleize your egg by adding a drop of oil to the dye liquid. If you prefer a smoother look, strain the dyeing liquid before soaking the eggs. Which ever you do, be sure not to stir or shake up the eggs when they’re soaking, or you’ll disturb the setting of the mordant, and they won’t color as deeply. Happy Easter from the World Spice team!
The first time I ever had a crab cake, I was thirteen and accompanying my dad on a business trip to San Francisco. We dined in the fanciest restaurant I’d ever been to, and I ordered the crab cake appetizer. It was tender, moist, perfectly seasoned, and it blew me away. I’ve attempted many times since to recreate it, with varying degrees of success. These beauties, however, elegantly spiced with our Classic Crab seasoning and a generous handful of tarragon, put that first memorable cake to shame! Do be sure to use Panko, the Japanese bread crumbs, for this recipe to get that lighter-than-air crust.
Exotic, aromatic and romantic we prepared this intimate feast with a table for two in mind. Succulent quail are roasted to perfection with one of our most alchemical blends: Ras el Hanout, which contains a hint of Moroccan rose petals and finished with a finger licking honey glaze. Our Wild Rice Pilaf accompaniment features the bold, classic flavor of cassia cinnamon while the Paradise Pistachio Relish combines grains of paradise and Aleppo to bring everything together for a memorable Valentine’s Day Feast, we’ll leave the desert up to you.
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit of heat from some guajillo chiles in the blend that is balanced perfectly by a healthy dose of toasted coconut for sweetness. Try it with a fish, lentil or vegetable soup for maximum enjoyment!
This decadent mushroom soup wowed us at our last tasting. The fusion of the aromatic cardamom, turmeric and saffron in the essential Yemenese blend combined with mushrooms and cream to make one heavenly bowl of soup. We added Porcinis for a meaty richness and additional depth of flavor. This exotic twist on an American classic is perfect as a soup shot for a holiday party or on those chilly winter nights.
This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I’m happy to still be cooking it today. This recipe is timeless, rustic and highlights the flavors of both the apples and the spice. This old family recipe was one of the first that I adapted to experiment with the amazing world of spices and I’m thrilled to share it. Happy Holidays from our family to yours!
Sri Lankan Curry has none of the turmeric that we often expect in our curries, but is made up of a melange of warm, sweet spices. Each component is individually toasted before being mixed in perfect proportion, yielding an intensely dark and aromatic blend, so intoxicating that most customers who give it a whiff, can’t leave without it. To answer the call for alternative uses of this irresistible blend, we adapted a very classic Southern sweet potato pie filling to feature it, and we are so proud of the result! The sweet potatoes are a perfect canvas for the deep, toasted flavors of the spice, with just a pop of orange zest here and there for contrast. The crust is a dense, almost shortbread-esque shell, made special by the chopped pecans within. This pie is sure to please all who grace your autumn table!