Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations
  • Substitute some of the cabbage with finely sliced
    shallots, bell pepper, or shredded carrots. 
  • Substitute meat with shrimp or cold cut meat, or mix.
The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Kampot Pepper
Kampot Pepper
Print Recipe
Cambodian Neorm Masour​
Cuisine Cambodia
Keyword Kampot pepper
Servings
Ingredients
Shopping list
  • 2 cups cooked meat shredded or finely sliced
  • 3 cups green cabbage finely sliced
  • 2 cups red cabbage finely sliced
  • 4 oz rice or glass noodles
  • 2 green onions sliced
  • 1/2 cup roasted peanuts chopped
  • 1/2 cup mint or (Thai) basil leaves sliced
  • 2 cloves garlic grated
  • lime or lemon for juice
  • sugar & salt
Version 1
  • fish sauce
Version 2
  • anchovy paste
  • tamari or soy sauce
Culinary Spice Kit
  • Kampot peppercorns
Cuisine Cambodia
Keyword Kampot pepper
Servings
Ingredients
Shopping list
  • 2 cups cooked meat shredded or finely sliced
  • 3 cups green cabbage finely sliced
  • 2 cups red cabbage finely sliced
  • 4 oz rice or glass noodles
  • 2 green onions sliced
  • 1/2 cup roasted peanuts chopped
  • 1/2 cup mint or (Thai) basil leaves sliced
  • 2 cloves garlic grated
  • lime or lemon for juice
  • sugar & salt
Version 1
  • fish sauce
Version 2
  • anchovy paste
  • tamari or soy sauce
Culinary Spice Kit
  • Kampot peppercorns
Instructions
Salad sauce for version 1
  1. In a small BOWL, mix 2.5 tbsp fish sauce, 4 tbsp lime juice, 3 tbsp sugar, and garlic.
Salad sauce for version 2
  1. In a small BOWL, mix 2 tbsp anchovy paste, 1 tbsp soy sauce, 6 tbsp lime juice, 2 tbsp sugar, and garlic.
Kampot pepper sauce
  1. Take the Kampot pepper out of the Neorm Masour Spice pouch and grind them.
  2. In a small BOWL, mix 1 cup of water, 4 tbsp lime juice, the ground Kampot pepper, and a dash of sugar and salt.
Noodles
  1. Cook noodles according to package instructions.
Salad
  1. In a large BOWL, add the salad sauce, noodles, meat, cabbage, mint, and salt to taste. Toss to combine.
  2. Top with peanuts, green onions, and optionally fresh chilies.
Serve
  1. Serve Kampot pepper sauce with salad.
  2. Drizzle plated salad with Kampot pepper sauce to taste.
  3. Enjoy!
Bobotie

South African Bobotie

Bobotie

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Special with Lemon Thyme

The fresh lime leaves from the authentic recipe are usually substituted with bay leaves. Lemon thyme comes closer to the authentic flavor and fills the kitchen with a fragrant smell.

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden. 

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

The Bobotie Culinary Spice Kit includes the following spices:
[1] Amchoor, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, turmeric, cayenne, cumin, cilantro, garlic, cardamom, black pepper, cinnamon 

[2] Nutmeg. turmeric, lemon thyme

Variations
  • Add chopped almonds and/ or 1 oz raisins to the meat.
  • Substitute meat with lentils or chopped mushrooms.
  • Garnish with fresh leaves (bay, curry, or basil).
  • Add an apricot-ginger-chutney as a side (see recipe above).
Print Recipe
South African Bobotie
Cuisine South Africa
Keyword amchoor, lemon thyme
Servings
3-4
Ingredients
Shopping list
  • 1.5 lbs ground lamb or beef or mixed
  • 1/2 cup ground almonds
  • 2 cups rice
You might have
  • 2 onions chopped
  • 3 large eggs
  • 1.5 cups milk
  • 1/4 cup lime juice
  • white vinegar
  • sugar
  • butter & oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Amchoor, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, turmeric, cayenne, cumin, cilantro, garlic, cardamom, black pepper, cinnamon
  • Pouch [2] Nutmeg. turmeric, lemon thyme
Cuisine South Africa
Keyword amchoor, lemon thyme
Servings
3-4
Ingredients
Shopping list
  • 1.5 lbs ground lamb or beef or mixed
  • 1/2 cup ground almonds
  • 2 cups rice
You might have
  • 2 onions chopped
  • 3 large eggs
  • 1.5 cups milk
  • 1/4 cup lime juice
  • white vinegar
  • sugar
  • butter & oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Amchoor, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, turmeric, cayenne, cumin, cilantro, garlic, cardamom, black pepper, cinnamon
  • Pouch [2] Nutmeg. turmeric, lemon thyme
Instructions
Rice
  1. Cook rice according to package instructions.
Meat
  1. In a PAN, heat 1 tbsp butter.
  2. Fry onions over medium heat until golden.
  3. Add meat, salt to taste, and Bobotie Spices [1].
  4. Stir-fry meat until it is crumbled and cooked.
  5. In a CUP, whisk 1 egg and mix it with a 1/2 cup of milk.
  6. Add it, sugar, and almonds to the meat. Mix well.
  7. Stir in vinegar and lime juice. Adjust salt. Fill into a non-sticking BAKING DISH.
Finishing
  1. Preheat the OVEN to 350°F.
  2. In a BOWL, whisk 2 eggs.
  3. Mix it with 1 cup of milk, salt to taste, and Bobotie Spices [2].
  4. Pour mixture over the meat.
  5. Bake in the OVEN for 30-40 minutes until topping is no longer liquid and turned slightly brown.
Serve
  1. Serve with rice, and optional chutney and/ or a salad of your choice.
  2. Enjoy!
Rougail

Réunionese Rougail

Rougail

Réunionese Rougail

Rougail is the name of a spicy condiment and of the dish called Rougail Sausages, which is a curry made from smoked sausages.

La Réunion

This dish is one of the most well-known specialties from the cultural melting pot La Réunion, a French island in the Indian Ocean.

Variations
  • Substitute sausages with 1 can of beans, rinsed. 
  • Add 2 finely chopped carrots, bell pepper, or other vegetable to the sauce.
  • Add fresh chili to taste.
The Rougail Culinary Spice Kit includes the following spices:
[1] Thyme, turmeric, bay leaves

[2] Makrut lime leaves

Makrut limes
Please take the time to smell the makrut lime leaves powder.
Print Recipe
Réunionese Rougail
Cuisine La Réunion
Keyword makrut lime
Servings
3-4
Ingredients
Shopping list
  • 2 medium tomato/es chopped
  • 1 romaine lettuce
  • 2 cups Basmati Rice
Youg might have
  • 2 onions chopped
  • 3 cloves garlic grated
  • 1 orange for juice
  • olive oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Thyme, turmeric, bay leaves
  • Pouch [2] Makrut lime leaves
Cuisine La Réunion
Keyword makrut lime
Servings
3-4
Ingredients
Shopping list
  • 2 medium tomato/es chopped
  • 1 romaine lettuce
  • 2 cups Basmati Rice
Youg might have
  • 2 onions chopped
  • 3 cloves garlic grated
  • 1 orange for juice
  • olive oil
  • salt & pepper
Culinary Spice Kit
  • Pouch [1] Thyme, turmeric, bay leaves
  • Pouch [2] Makrut lime leaves
Instructions
Rice
  1. Cook rice according to package instructions.
Salad
  1. Mix 1 tbsp orange juice with salt & pepper to taste. Add 1 tbsp oil. Mix. Toss over lettuce.
Rougail
  1. In a POT, bring water to boil and cook pierced sausages for 5 minutes.
  2. Remove the sausages and cut them into 1/2-inch slices. Set aside.
  3. In the same POT, discard the water.
  4. Heat 2 tbsp oil over medium heat.
  5. Fry onions until translucent.
  6. Add garlic and sausages. Stir-fry 3 minutes.
  7. Add tomatoes, salt & pepper to taste, and Rougail Spices [1]. Mix well. Cover.
  8. Cook 20 minutes over low heat.
Serve
  1. Sprinkle Rougail Spices [2] to taste over plated Rougail and salad.
  2. Enjoy!
Pastel de Choclo

Chilean Pastel de Choclo

Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations
  • Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
  • Substitute black olives with green olives.
  • Add slices of carrots to the ground meat.
  • Add cooked chicken (bone- and skinless) as the second layer, on top of the ground meat.
The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

Print Recipe
Chilean Pastel de Choclo
Cuisine Chile
Keyword aji panca
Servings
3-4
Ingredients
Shopping list
  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt
Optional
  • raisins
Culinary Spice
  • Aji panca, cumin
Cuisine Chile
Keyword aji panca
Servings
3-4
Ingredients
Shopping list
  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt
Optional
  • raisins
Culinary Spice
  • Aji panca, cumin
Instructions
Corn Paste
  1. In a FOOD PROCESSOR, mix corn and basil with some milk into a creamy paste.
  2. In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.
Pino Filling
  1. In a PAN, heat 1 tbsp oil over medium heat.
  2. Fry onions until they turn translucent.
  3. Add meat, Pastel de Choclo Spices, and salt to taste.
  4. Stir-fry meat until it’s crumbled and cooked. Set aside.
Assembling
  1. Coat a BAKING DISH with oil.
  2. Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  3. Finish with a thick layer of the corn paste.
  4. Sprinkle the top thinly with sugar.
Bake
  1. Preheat OVEN to 350°F.
  2. Bake the Pastel de Choclo in the OVEN until the sugar turns brown.
Serve
  1. Serve Pastel de Choclot with a fresh salad of your choice (optional).
  2. Enjoy!
Moroccan Mkaouara

Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
The Mkaouara Culinary Spice Kit includes the following spices:
[1] Paprika, cumin, cinnamon, mint, black pepper

[2] Cayenne

Moroccan Kefta Tagine

Mkaouara Gnocchi

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Print Recipe
Mkaouara
Cuisine Moroccan
Keyword cinnamon, mint
Servings
3-4
Ingredients
Shopping list
  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt
Culinary Spice Kit
  • [1] Paprika, cumin, cinnamon, mint, black pepper
  • [2] Cayenne
Cuisine Moroccan
Keyword cinnamon, mint
Servings
3-4
Ingredients
Shopping list
  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt
Culinary Spice Kit
  • [1] Paprika, cumin, cinnamon, mint, black pepper
  • [2] Cayenne
Instructions
Meatballs
  1. In a LARGE BOWL, mix herbs and shallot, Mkaouara Spices [1], salt (1 tsp recommended) and Mkaouara Spices [2] to taste.
  2. Add meat and knead well.
  3. Form little cherry-sized meatballs.
  4. In a PAN, melt 1 tbsp butter.
  5. Distribute meatballs in one layer (see notes).
  6. Cover the PAN with a lid and cook over medium-low heat for 10 minutes.
Broccoli
  1. In a POT, bring salted water to boil.
  2. Add broccoli. Cook over medium heat for 5-8 minutes until the florets are done but not falling apart.
  3. Drain and keep warm.
Eggs
  1. In a SMALL BOWL, crack the eggs.
  2. Gently slide the eggs one by one on top of the meatballs, each in a different corner.
  3. Add salt to taste. Cover the PAN and cook until the egg white is cooked.
Serve
  1. Serve Mkaouara on a large plate and sprinkle with herbs.
  2. Add bread and broccoli on separate plates.
  3. Enjoy!
Recipe Notes

If your pan is not large enough, cook the meatballs in two batches. The taste turns out better.

Avgolemono

Avgolemono

Avgolemono

Greek Avgolemono

The basic recipe for Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend.

Soup, Pasta, or Else?

Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables either in the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is green asparagus, turnip, rutabaga, pumpkin, zucchini, and/or carrot.

Variations
  • Skip the chicken soup step and buy cooked shredded
    chicken and chicken broth instead.
  • Substitute orzo with small noodles or cooked rice.
  • Add your favorite vegetables to the Avgolemono Soup.
  • Omit the chicken in the Avgolemono Soup.
  • Add 1-2 tbsp white wine and/or olive oil to the Base.
  • For a thicker soup, dissolve 1-2 tsp cornstarch in
    2 tbsp cold water. Add it to the Avgolemono Base.
The Avgolemono Culinary Spice Kit includes the following spices:

Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals

Lemon Thyme
Lemon Thyme
Print Recipe
Avgolemono
Servings
3-4
Ingredients
Chicken Soup (see notes)
  • 2 lbs chicken pieces with skin
  • 1 each stalk celery, carrot, onion
  • salt & pepper
Avgolemono Base
  • 2 eggs
  • 2 - 4 lemons for juice
Option 1: Avgolemono Soup
  • 1/4 cup orzo
Option 2: Avgolemono Pasta
  • 12-16 oz fettuccini or other pasta
  • 1 onion finely chopped
  • olive oil
Culinary Spice Kit:
  • Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals
Servings
3-4
Ingredients
Chicken Soup (see notes)
  • 2 lbs chicken pieces with skin
  • 1 each stalk celery, carrot, onion
  • salt & pepper
Avgolemono Base
  • 2 eggs
  • 2 - 4 lemons for juice
Option 1: Avgolemono Soup
  • 1/4 cup orzo
Option 2: Avgolemono Pasta
  • 12-16 oz fettuccini or other pasta
  • 1 onion finely chopped
  • olive oil
Culinary Spice Kit:
  • Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals
Instructions
Chicken Soup:
  1. In a POT, add chicken pieces, roughly cut vegetables, and salt & pepper to taste.
  2. Cook for about 30 minutes until the chicken is cooked.
  3. Take the chicken pieces out.
  4. When the chicken pieces are cool, tear them in bite-size pieces.
Avgolemono Base:
  1. In a BOWL, whisk 2 eggs with 2 tbsp lemon juice.
  2. Slowly whisk in hot broth, 1 tbsp at a time, until the egg-lemon mixture reaches the temperature of the broth.
Avgolemono Soup:
  1. In a POT, bring 4 cups of broth to boil.
  2. Add orzo, 1 cup shredded chicken, hot Avgolemono Base, Avgolemono Spices, and salt & lemon juice to taste.
  3. Cook for 6-10 minutes until the orzo is cooked al dente, stirring occasionally.
Avgolemono Pasta:
  1. Cook fettuccini according to package instructions.
  2. Reserve 1 cup of the cooking water.
  3. In a PAN, heat 1 tbsp oil over medium heat.
  4. Fry onions until they turn translucent.
  5. Add cooking water, 1 cup shredded chicken, hot Avgolemono Base, and Avgolemono Spices, salt & lemon juice to taste.
  6. Cook for 3-5 minutes.
  7. Pour sauce over fettuccini. Mix well.
  8. Enjoy!