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Roselle-Rooibos Drink

Roselle-Rooibos DrinkblogAfro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May, and we’ll be serving up his delicious Roselle-Rooibos drink at the Meet & Eat.

From Bryant Terry author of Afro-Vegan: “This drink is tart, sweet, and floral and has become one of my favorite summertime beverages. In this recipe, I call for fresh pineapple to give the drink texture and vibrant tropical flavor, but when my editor, Melissa Moore, brought me a bag of fresh peaches from the farm of Mas Masumoto, I peeled, sliced, and used them in place of the pineapple. It was off the chain! I think any other stone fruit, such as nectarines or cherries, would also work well and I encourage you to experiment with adding them.

For a late fall or winter spin, serve this drink warm, omitting the fresh fruit and boiling the tea and hibiscus with 1/4 teaspoon whole cloves, in a nod to how roselle is prepared in Trinidad and Tobago.”

Roselle-Rooibos Drink

Ingredients

  • 6 1/2 cups water
  • 2 (2 inch) cinnamon sticks
  • 6 tea bags or 3 tablespoons roobios tea
  • 2 cups dried hibiscus flowers
  • 1/4 cup fresh squeezed orange juice
  • 1 cup agave nectar
  • 2 cups cubed fresh pineapple, in 1-inch chunks, plus 6 spears
  • Ice for serving

Instructions

  1. Put the water and cinnamon in a medium saucepan. Bring to a boil over high heat, then boil for 2 minutes.
  2. Add the rooibos, hibiscus flowers, orange juice, and agave nectar and mix well.
  3. Immediately remove from the heat, cover, and let stand for 30 minutes.
  4. Uncover and let cool to room temperature.
  5. Strain through a fines-mesh sieve into a pitcher, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
  6. Add the pineapple chunks and refrigerate for at least 8 hours or overnight.
https://www.silkroaddiary.com/roselle-rooibos-drink/

 

Afro-Vegan--book coversmAfro-Vegan: Farm Fresh African, Caribbean & Southern Flavors Remixed is the May selection for the World Spice Cookbook Club. Afro-Vegan is currently available for purchase at our retail store and also online through the following sellers:  Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.

Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green

Categories: Africa, Cookbook Club, Recipes, Tea, Wet Your Whistle | Leave a comment

Chermoula

Chermoula and Pom-Peach BBQsm

Afro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.

Chermoula

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1 teaspoon coarse sea salt
  • 3 large cloves garlic, minced
  • 1 1/2 teaspoons cumin seeds, toasted and ground
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 2 tablespoons water
  • 1/4 teaspoon minced seeded habanero chile
  • pinch of saffron threads, crumbled
  • 1 1/2 cups packed minced cilantro
  • 1/2 cup packed minced flat-leaf parsley

Instructions

  1. Warm the oil in a medium saute pan over medium-low heat.
  2. Add the onion and salt and saute until the onion is soft, 5 to 7 minutes.
  3. Add the garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2-3 minutes.
  4. Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
  5. Stir in the cilantro and parsley.
  6. Taste and season with more salt if desired.
  7. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.
https://www.silkroaddiary.com/chermoula/

Afro-Vegan--book coversmAfro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed is the May selection for the World Spice Cookbook Club. Afro-Vegan is currently available for purchase at our retail store and also online through the following sellers:  Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org.

Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2014 by Paige Green

 

 

Categories: Africa, Cookbook Club, Grilling Season, Main Meals, Recipes, Sides | Leave a comment

World Spice Holiday Gift Guide

Peace.

Give the gift of spices and continue to share the simple joy of flavor with friends and family long after the decorations come down.

 

Make Your Own Curry giftset with a shiny Masala Dabba

Make Your Own Curry giftset &  Masala Dabba

FOR THE CULINARY ADVENTURER-

 

Primal Pork and Beef Towels and Corresponding giftsets

Primal Pork and Beef Towels and Corresponding giftsets

FOR THE MEATLOVER  –

Shake: A New Perspective on Cocktails

Shake: A New Perspective on Cocktails

FOR THE COOK THAT HAS EVERYTHING–
Brown Betty, Black Tea, and Tea Strainer

Brown Betty, Black Tea, and Tea Strainer

FOR THE TEA AFICIONADO – 

 

FOR THE COUNTRY HOME KITCHEN-

Saffron, Piment d'Espelette, Fennel Pollen & Truffle Salt

Saffron, Piment d’Espelette, Fennel Pollen & Truffle Salt

STOCKING STUFFERS AND HOSTESS GIFTS-

Still stuck? Check out our Gift Cards, Gift Cards, and more Gift Cards!

Categories: Holiday, Hot Topics | Leave a comment

Heavenly Hawaij Soup

Soup shots are the perfect starter for a long holiday feast, and this Heavenly Hawaij Soup is the ideal choice. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare should be. If you start with this, what could be next? Cardamom, turmeric and saffron are the essential spice elements of the  Yemenese blend Hawaij, and they play wonderfully in this exotic mushroom soup. It’s a leftover that will have you sneaking back to the kitchen at four am.

Heavenly Hawaij Soup

Heavenly Hawaij Soup

Heavenly Hawaij Soup

Ingredients

  • 3 tablespoons butter
  • 5 large garlic cloves, chopped
  • 1 small sweet onion, chopped
  • 2 tablespoons flour
  • 1 ounce (about 1 cup) dried porcinis, broken into smaller pieces
  • 2 pounds chopped crimini mushrooms
  • 4 cups vegetable or chicken stock
  • 1 cup white wine
  • 2 tablespoons ground Hawaij
  • 1-1/2 cups heavy cream
  • 1/2 lemon, juiced
  • Salt to taste

Instructions

  1. In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly browned. Add the flour, and mix well (it will be thick).
  2. Add in the porcinis, criminis, stock, wine and Hawaij. Mix well. Bring to a boil, then turn down the heat to medium low, and let simmer for about 20 minutes.
  3. Working in batches, puree the soup in a blender or food processor until smooth. Once the soup is pureed, return it to the pot and add the heavy cream.
  4. Simmer for about 10 minutes, to reduce the cream a bit. Add the juice of 1/2 of a lemon, then taste for salt and add what you need. If you feel the soup is too thick, add more stock. If you feel it needs to be thicker, continue to reduce it on low until it’s at the consistency you prefer.
  5. Serve with a drizzle of extra virgin olive oil.
https://www.silkroaddiary.com/hawaij-cream-of-mushroom-soup/

Categories: Course, Global Cuisines, Holiday, Middle East, North America, Recipes, Sides, Soups and Stews | Tags: , , , , , , , , , , | 6 Comments

Advieh – Queen of Persian Cuisine

Advieh - Queen of Persian Cuisine

Persian and Iranian cuisines are some of the world’s most venerable, loved for centuries for the same reasons that Mediterranean and Indian cuisines are so popular in the western world today. Dishes effortlessly combine sweet and savory, with warm, toasted spices, nuts, and dried fruits alongside lamb and braised poultry.

Much as garam masala is essential to Indian cuisine, Advieh is essential to the cuisine of Persia and Iran. Our latest blend creation is a version of this key ingredient–  an exotic combination of multiple varietals of sweet cinnamon, cardamom seed, and roses, grounded by the earthiness of cumin and black peppercorn and finished with a bright pop of Indian coriander. We’ve already whipped up some delectable dishes with Advieh,  Persian-Spiced  Lamb Meatballs and these delicious Walnut Rosewater Wafers. Try one of those recipes or use it to season a roasted leg of lamb, traditional kebabs, or to perfume rice pilafs.

Categories: Hot Topics, Notes from the Field, Spice Notes | Tags: , , | 9 Comments

Walnut Rosewater Wafers

These sublime wafers are the perfect treat if you are looking for a sweet to satisfy without over-doing it. The lofty texture of these delicate wafers owes itself to the flourless dough, and the ethereal flavor comes from our new Advieh spice blend and its rosewater complement. Try them as a light dessert with cardamom coffee, with your afternoon tea or as an apertif.

The Advieh spice made this cookie recipe!

Walnut Rosewater Wafers

Walnut Rosewater Wafers

Ingredients

  • 1 ½ cups finely ground walnuts
  • ½ cup walnut pieces, for decoration
  • 4 egg yolks, divided 3/1
  • ¾ cup white sugar
  • 1 tablespoon ground Advieh
  • 1 teaspoon baking soda
  • 1 tablespoon rosewater
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large sheet pan with parchment.
  3. In a large bowl, mix the ground walnuts, 3 egg yolks, sugar, Advieh, baking soda and rose water until well blended.
  4. Roll the dough into teaspoon sized balls and place 2” apart on the sheet pan. Don’t skimp on the spacing, these wafers need room to expand.
  5. In a small bowl, whisk the remaining egg yolk and water. Press a walnut piece into each cookie and brush with the egg yolk glaze.
  6. Bake for 20 minutes, or until golden.
  7. Allow the cookies cool on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.
https://www.silkroaddiary.com/walnut-rosewater-wafers/

Categories: Course, Global Cuisines, Holiday, Middle East, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment