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cardamom

Vegan Richa’s Instant Pot Lentil Keema with Peas

We love using our Instant Pot! It’s useful for so many recipes, and can be used any time of the year.  We especially love using it during the hot summers when you don’t want to …

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Noon Chai

Tackling new culinary challenges is one of my great joys, and I’m always on the lookout for new techniques to try. As it happens, I also love all things floral and pink so when I …

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DIY Amaretto

Better than store-bought, this liqueur boasts a caramel flavor that is embellished with toasted spices, almonds and apricots. Not for immediate gratification, this process takes a month to complete but the outcome is well worth …

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Garam Masala Meatballs with Mango Chutney

These meatballs are sweet, spicy, fruity and tangy.  We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …

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clarifiedmilkpunch

Clarified Milk Punch

Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch’s clarity is the milk proteins, which cling …

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Rose 75 Cocktail

Blending the tart flavor of sumac and the heady sweetness of rose, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy …

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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 …

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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, …

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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 …

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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 …

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Japanese Chicken Curry

For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …

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Black Cardamom Pastries

The World Spice Cookbook Club is taking a trip through the varied cuisines of Eastern Europe this month… our selection for September is Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules! We always …

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bahn mi style

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 …

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Cardamom Pear Upside Down Cake

Cardamom Pear Upside-Down Cake

This ultra moist cardamom pear cake is rich and delicious, with almond flour and coconut oil forming the base. The cardamom and a hint of ginger complement the pears, and when you bring all these …

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