Indian Subcontinent
Pakistani Curry S’mores with Toasted Cumin Marshmallows
These S’mores add a global flavor twist to an old favorite. The hints of savory complement the sweet with mild Pakistani Curry in the graham cracker and toasted cumin in the marshmallow. They smell amazing …
View Full
Pecan Sandies
Our favorite secret ingredient for baking, Kashmiri Garam Masala, infuses these cookies with subtle flavor in every bite. The cookies have a delightful texture that falls apart in your mouth and not on the plate …
View Full
Curried Roasted Cauliflower
Here at World Spice Merchants, we have some “tried and true” cookbooks that we can’t do without. This recipe for Curried Roasted Cauliflower comes from The Side Dish Handbook by Tori Ritchie, our November Cookbook Club …
View Full
Pink Peppercorn and Ginger Poached Pears
Here’s a show-stopping dessert from from My Two Souths and Chef Asha Gomez. Based on her love of pears here in the US, this gorgeous Pink Peppercorn and Ginger Poached Pears recipe had us eagerly awaiting …
View Full
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
View Full
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
View Full
Smoky Hazelnut Chocolate Cookies
From My Two Souths and Chef Asha Gomez, we get this recipe for Smoky Hazelnut Chocolate Cookies. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of …
View Full
Golden Milk
Golden Milk is a delightful warm, spiced beverage often sipped before bed for its healing properties. The key ingredients are milk and turmeric, and from there variations abound! Most begin with a non-dairy milk and …
View Full
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
View Full
Mummy’s Nutty Saffron Rice
If you’re looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It’s easier to make than you might think…but you don’t have to let anyone …
View Full
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …
View Full
Sweet Potato and Squash Parathas
If you love Indian food, you’re sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. We selected this wonderful cookbook as our April 2017 featured book partly because it showcases a full-flavored cuisine with …
View Full
Tellicherry Buttermilk Biscuits
I drew inspiration for these Tellicherry buttermilk biscuits from our September cookbook club selection, My Two Souths by Asha Gomez. This enchanting cookbook is a delightful collection of recipes blending culinary traditions from Southern India and …
View Full
Buddha Bowl
This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …
View Full
Vadouvan Vegetable Pie
This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning …
View Full
Vadouvan Paste
Vadouvan is a spice blend with South Indian and French influences, and the name means “sun-dried spices” in French. This fusion blend can be used just like a curry powder, or made into the iconic …
View Full
Sultry Spiced Short Ribs
Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black cardamom has a deep smoky, earthy flavor …
View Full
Chicken Vindaloo
The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …
View Full
South Asian Coconut Butter
Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …
View Full
Massaman Curry
At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …
View Full
Carrot Cake with Kashmiri Garam Masala
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, …
View Full
Curry Bread Pudding with Cardamom Cream
Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …
View Full
Easy DIY: Spiced Hot Fudge Sauce
Want an easy DIY project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able …
View Full
Sri Lankan Sweet Potato Pie
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …
View Full
Chaat Masala Fruit Salad
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 …
View Full
Kala Masala Skillet Cornbread
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 …
View Full
Five Seed Roasted Potatoes
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 …
View Full
Kashmiri Garam Masala Pecans
Sometimes I just like to have fun with my food, and this recipe is a direct result of a playful Sunday afternoon in the kitchen. The delicate aromas wafted out of my kitchen window enticing …
View Full
Panch Phoron Bengali 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 …
View Full
Tikka Masala Lamb Skewers
Print Tikka Masala Lamb Skewers Ingredients For Marinade: 3 tablespoons ground Tikka Masala 1 teaspoon Sel de Mer 1-1/2 lbs. lamb leg sirloin, trimmed and cut into 1-inch cubes 1 cup Greek yogurt (not non-fat) …
View Full
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 …
View Full