It’s time to celebrate! World Spice at Home is hot off the presses and we are sharing one last sneak-peek with this incredible cake recipe. Enjoy!
Sometimes change is good—and in this case the flavor is what’s new. Fans have deemed this the best carrot cake they’ve ever had! Serving a favorite dessert that is known and loved, like carrot cake, with a new twist is the joy of exploring with spice. Kashmiri garam masala lends roasted spice flavors of pepper, cardamom, and clove to this classic preparation, and the coconut oil adds wonderful moisture and a velvety texture.
*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.
Want to raise a few eyebrows at your next picnic or barbeque? Try our Chaat Masala Fruit Salad for a wholly unexpected treat. This traditional Indian street food combines pungent, piquant and savory spices with black salt, citrus and fresh fruit for a refreshing summer treat. The flavor combinations are simply outstanding. Try the party sized recipe below and mix it up with just about any seasonal fruits. We were wishing we had some watermelon….
It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries, and this year it falls on Friday May 17th in the Western calendar. Because it is customary to eat rice on Buddha’s birthday, we developed this heavily spiced vegetarian biryani to honor the Buddha and many of the exotic lands from which our spices come. Our Continental Curry is the perfect blend for this occasion, as it combines the best elements of several varieties of yellow curry. While we can’t promise a permanent Nirvana as a result of this dish, we guarantee at least a transient one!
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!
World Spice is the most aromatic place in Seattle, in a good way. The fragrance is so intoxicating that it can sometimes overshadow the visual of all of the seeds, roots, powders and pods in their little jars, most of them in subtle and varying earthy color tones. In the center of the store, though, there sits a bright contrast to the natural richness of the spice color palette — it’s a pyramid of shiny Masala Dabbas, the traditional kitchen implement of India. The gleam of the stainless steel is impossible to ignore, and is the perfect palette for the spice-centric cook.
A masala dabba (mah-SAH-lah DAH-bah) is a container kept close at hand in Indian kitchens. They consist of an outer cannister, inner ramekins, an inner lid, an outer lid, and a small spoon. The containers are filled with the most often used spices in that particular kitchen; usually some combination of Turmeric, Cumin, Indian Coriander, Green Cardamom Pods, Cloves, Black Peppercorns, Red Chile Flakes, Indian Cayenne, Amchoor, Brown Mustard Seeds, Fennel Seeds, Fenugreek Seeds, or Nigella Seeds. Having a selection of spices close at hand enables cooks to create curries on the fly to complement specific ingredients, leaving pre-mixed curry powders to less experienced culinarians.
Antique dabbas are found in both copper and wood, though in recent times, stainless steel has become the most popular material for its sleek appearance and ease of care. The dabba we offer has seven inner stainless-steel cups, each with about a 1/2 cup capacity, though we recommend only filling them half-way, and replenishing from your air-tight spice storage often. The gift of a masala dabba traditionally marks a coming of age, given from mother to daughter- though they make excellent gifts for any cook or aspiring cook on your list.
The dabba fun doesn’t end with Indian cuisine, however… We use our masala dabbas for every kind of cuisine imaginable. For the barbeque enthusiast who loves to make their own rubs, a dabba filled with Sweet Smoked Paprika, Indian Cayenne, Yellow Mustard Seed, European Coriander, Granulated Garlic and Onion Powder is sure to please. For fans of south-of-the-border fare, Mexican Oregano, Cumin Seed, Ancho Chile Flakes, Chipotle Flakes, New Mexico Chili Powder, Mole Ole, and True Cinnamon Sticks will be just the ticket. Your imagination is the limit!
This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of Poppy restaurant here in Seattle. The spice mix is a version of Panch Phoron, a.k.a. Bengali Five Spice, using ajwain seed in place of fennel. I made this for a celebratory Sunday evening feast after enjoying the sunny afternoon harvesting potatoes. Lots of love went into growing our potatoes this year, and it was a joy to toss them with this exquisite mixture. Thanks, Jerry!