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2
Jun, 2021
Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. 

Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. 

Dip the grilled goodness into a mint chutney from fresh herbs.

 

Indian Chicken Tikka

Indian Chicken Tikka​

SpiceBreeze
Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inch pieces
  • 2/3 cup yogurt plain
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 12 skewers*)
  • 1.5 inch ginger
  • 3 cloves garlic
  • 1 lemon for juice
  • 1-3 fresh chilies finely sliced (opt.)
  • salt
  • oil

Tikka Culinary Spice Kit

  • Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander

Suggested Sides

  • basmati rice
  • flatbread (e.g. naan, roti, chapati)
  • lettuce or cucumber salad 

Instructions
 

Marinade

  • In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Mint chutney

  • In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
    Indian Mint Chutney
  • Cover and keep cool until serving.

Preheat OVEN to 425°F.

  • Thread the chicken pieces onto skewers.
  • Place the skewers on a BAKING SHEET lined with greased aluminum foil.
  • Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tikka with the mint chutney and your preferred sides.

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
  • Substitute cilantro with parsley.
2
Dec, 2020
Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

How to cook 34 authentic global recipes without tedious planning.
Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

SpiceBreeze
Shichimi Togarashi is as beloved in Japan as salt and pepper are in the US. This vibrant spice blend, often mixed with seaweed and salt, can pack a punch with its heat. It pairs beautifully with grilled meats, vegetables, salads, and rice, adding a bold kick to any dish.
Our shrimp recipe offers versatile options, including chicken or vegetarian proteins.
You can also use Shichimi Togarashi as a zesty tabletop condiment—just sprinkle it on right before serving to enjoy its freshest, most vibrant flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Equipment

Ingredients
  

Protein

  • 1.25 lb raw shrimp peeled and deveined

Fresh Produce

  • 2 cloves garlic chopped
  • 1 cup chives finely chopped
  • 1 lettuce of your choice
  • 2 cups grated daikon or cucumber
  • 2-3 lemons for juice

Packaged Goods/Staples

  • vegetable oil
  • salt & pepper

Shichimi Shrimp Culinary Spice Kit

  • pouch [1] Orange peel, white and black sesame seeds, chili pepper, poppy seeds, paprika, seaweed, ginger
  • pouch [2] Sichuan pepper not recommended during pregnancy

Suggested Sides

  • jasmine rice

Instructions
 

Spice Blend

  • In a CUP, mix your individual Shichimi Togarashi blend:
  • Pour in all Shichimi [1] spices.
  • Add Shichimi [2] spices to taste.

Marinade

  • In a BOWL, mix garlic, chives, your Shichimi Togarashi blend, salt to taste, and 1/2 cup of oil.
  • Add shrimp and mix well. Cover.
  • Let it marinate in the fridge for 2 hours.

Fry

  • Heat a PAN to medium-high.
  • Add the shrimp.
  • Fry for 2-4 minutes, depending on the size of the shrimp, stirring occasionally.

Salad

  • Distribute lettuce on plates.
  • Place grated daikon or cucumber on top.
  • Sprinkle with lemon juice and salt to taste.
  • Serve shrimp on top of the salad and the rice in small bowls.
  • Enjoy!

Notes

  • Substitute shrimp with fish, squid, chicken, tofu, or tempeh, cut into thin strips.
  • Substitute daikon with turnips or carrots.
  • Substitute rice with quinoa or fresh bread.

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7
Sep, 2020
Aussie Burger

Aussie Burger

Tasmanian
Aussie Burger

Pineapple and beetroot—on a burger? Yep, it’s a thing!

A Lot on Your Aussie Burger

The Aussie Burger, affectionately known as the ‘Burger with the Lot,’ packs all that goodness into one epic bite. Think beetroot, juicy pineapple, and a sunny-side-up egg stacked high.

A Zesty Sidekick

And for a side? A fruity tomato salad with a zingy punch from Tasmanian pepperberries, a.k.a. Mountain Pepper, that adds a touch of purple magic to the vinaigrette.

Spice Blend

Tasmanian Pepperberries

Aussie Burger

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3
Jul, 2020
Persian Kabob Koobideh

Persian Kabob Koobideh

How to cook 34 authentic global recipes without tedious planning.
Persian Kabob Koobideh

Persian Kabob Koobideh

SpiceBreeze
Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef lamb, or chicken *

Fresh Produce

  • 1 lemon for juice
  • 1 red cabbage ** finely shredded
  • 1 large onion grated
  • 2 cloves garlic grated

Packaged Goods/Staples

  • oil
  • salt & pepper

Koobideh Culinary Spice Kit

  • Sumac, turmeric, black pepper, parsley

Optional

  • 1 onion halved, thinly sliced
  • 1 cup radishes thinly sliced

Suggested Sides

  • Lavash or pita bread
  • Basmati rice
  • Grilled vegetables
  • Sabzi Khordan ***

Instructions
 

Cabbage

  • In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
  • Add the cabbage and knead well.
  • Cover and let rest for 2 hours.

Prepare

  • In a BOWL, squeeze grated onions and discard most of the liquid.
  • Add garlic, Kabob Koobideh spices, salt to taste (recommended 1 tsp).
  • Mix well. Add meat. Knead well for 5 minutes.
  • Keep it in the fridge for 30 minutes.

Fry

  • Wet your hands with water.
  • Form 2 tbsp of meat into flat rectangle shaped meat patties. Make sure that they are as flat as possible.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

  • Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
  • Serve the kabob with your preferred sides.
  • Enjoy!

Notes

* 2/3 beef, 1/3 lamb or all beef (20-30% fat), or ground chicken thighs.
** Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*** Find the recipe for Sabzi Khordan here.

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Persian Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It’s important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers “hanging” over the fire so that the meat doesn’t get in contact with the grill. This recipe is an easier weekday version.

Protein

  • 2 lb ground lamb (beef, or chicken)

Fresh Produce

  • 1 lemon (for juice)
  • 1 red cabbage* (finely shredded)
  • 1 large onion (grated)
  • 3 cloves garlic (grated)

Dairy

  • 1 egg (whisked)

Packaged Goods/Staples

  • oil
  • salt & pepper

Suggested Sides & Toppings

  • Lavash or pita bread
  • cooked Basmati rice
  • onion & radish slices
  • grilled vegetables
  • Sabzi Khordan**
  • sumac

Koobideh Culinary Spice Kit

  • Sumac turmeric, black pepper, parsley

Cabbage

  1. In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.

  2. Add the cabbage and knead well.

  3. Cover. Let it rest for 2 hours.

Prepare

  1. In a BOWL, squeeze grated onions and discard all liquid.
  2. Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
  3. Add meat. Knead well for 5 – 10 minutes.

Fry

  1. Wet your hands with water.
  2. Form 2 tbsp of meat into long, flat shaped meat patties.
  3. In a PAN, heat 1 tbsp oil over medium heat.
  4. Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

  1. Serve the kabob in bread and/or with rice and with cabbage.
  2. Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.

  3. Add grilled vegetables or Sabzi Khordan**.

  4. Enjoy!

* Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.

** Recipe for Sabzi Khordan.

Main Course
Persian
sumac, turmeric
25
Nov, 2018
Réunionese Rougail

Réunionese Rougail Saucisses

Réunionese 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

Discover New Flavors Every Month
Makrut limes
Please take the time to smell the makrut lime leaves powder.
Réunionese Rougail

Réunionese Rougail Saucisses

SpiceBreeze
This dish is one of the most well-known specialties from the cultural melting pot La Réunion, one of five French oversea regions. Less than 1 Million people live on the small tropical island in the Indian Ocean between Madagascar and Mauritius. Rougail saucisses is made preferably with spicy smoked sausages or chicken.
Take a moment to smell the distinctive makrut lime leaves.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine La Réunionese
Servings 3

Ingredients
  

  • 1 lb smoked sausages e.g. Andouille or vegan
  • 1 lettuce of your choice sliced
  • 2 carrots finely chopped
  • 2 medium tomatoes chopped
  • 2 onions chopped
  • 3 cloves garlic grated
  • 1 orange for juice
  • olive oil
  • salt & pepper

Optional

  • 1-2 fresh chilies
  • 1 cup vegetables of your choice e. g.
  • bell pepper broccoli, zucchini,
  • all finely chopped

Suggested Side

  • 2 cups cooked rice

Rougail Culinary Spice Kit

  • Pouch [1] Thyme, turmeric, ginger, bay leaves
  • Pouch [2] Makrut lime leaves 

Instructions
 

Salad

  • Mix 1 tbsp orange juice with salt & pepper to taste.
  • Add 1 tbsp oil. Mix or shake well.
  • Toss dressing over lettuce.

Prepare Sausages

  • Prick each sausage 2 times with a fork.
  • In a POT, bring 2 quarts of water to a boil.
  • Add sausages and cook for 5 minutes.
  • Remove the sausages. Let cool.
  • Cut them into 1/2-inch slices. Set aside.

Cook

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add garlic, carrots, and sausages.
  • Optionally, add chilies and other vegetables.
  • Fry 5-10 minutes. Stir frequently.
  • Add tomatoes, salt & pepper to taste, and Rougail [1] spices. Mix well.
  • Cover. Cook 20 minutes over low heat. Stir occasionally.

Serve

  • Sprinkle Rougail [2] spices to taste over plated Rougail or salad.
  • Enjoy!

Notes

Variations
  • Substitute sausages with chicken breast or thighs (cut into 1/2 inch pieces) or 1 can Kidney beans (rinsed) and skip the ‘Prepare Sausages’ step.
10
May, 2018
Greek Moussaka

Greek Moussaka

Greek
Moussaka

Eggplant Potato Casserole

Moussaka may not have originated in Greece, but it has undoubtedly become the most iconic Greek dish.

This authentic Moussaka is a rich, flavorful casserole featuring layers of tender eggplant and seasoned ground lamb, all topped with a velvety béchamel sauce.

Spice Blend

Black pepper, thyme, cinnamon, bay leaves

Casseroles: Greek Moussaka

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Quick Moussaka a la Kleftiko

For a delightful twist, try pairing it with Kleftiko, a succulent lamb dish slow-cooked in parchment paper. It’s easy to prepare, fun to eat, and brings a robust Moussaka flavor to the table.

Vegetarian Moussaka

Substitute lentils for lamb to enjoy a hearty, plant-based version of this classic dish.

How to cook 34 authentic global recipes without tedious planning.

What You Need for Moussaka

.

Main Ingredients

eggplants
potato
ground meat

Alternative Ingredients

zucchini and yellow squash
sweet potatoes
lasagna pasta sheets
lentil trio

Sauce Ingredients

butter in pot
flour
milk
one egg
Greek Moussaka

Greek Moussaka

SpiceBreeze
Moussaka may not have originated in Greece, but it has undoubtedly become the most iconic Greek dish.
This authentic Moussaka is a rich, flavorful casserole featuring layers of tender eggplant and seasoned ground lamb, all topped with a velvety béchamel sauce.
For a delightful twist, try pairing it with Kleftiko, a succulent lamb dish slow-cooked in parchment paper. It’s easy to prepare, fun to eat, and brings a robust Moussaka flavor to the table.
Vegetarian option: Substitute lentils for lamb to enjoy a hearty, plant-based version of this classic dish.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] lamb or beef recommended

Fresh Produce/Dairy

  • 1/2 large eggplant cut lengthwise into thin 1/4 slices
  • 1/2 lb large potatoes cut into thin 1/4 slices
  • 1 cup diced tomatoes fresh or from can
  • 1 lettuce of your choice; for salad (optional)

Packaged Goods

  • 2 tbsp red wine [2] for the protein (optional)

Cherry-Picked Staples [Fat, Liquid, Dairy]

  • olive oil for frying
  • 2 tbsp butter
  • 1-2 tbsp grated cheese of your choice [3]
  • 1 egg or substitute
  • 1 cup milk dairy or nut milk

Cherry-Picked Staples [Salty, Sour, Sweet]

  • salt & pepper
  • 1 orange for salad dressing (optional)

Cherry-Picked Staples [Coating, Aroma]

  • 2 tbsp flour
  • 1 small onion chopped
  • 2 cloves garlic chopped

Moussaka Culinary Spice Kit

  • 1 pouch Black pepper, thyme, cinnamon, bay leaves

Instructions
 

1. Prepare the Eggplants

  • You need: eggplants, salt
  • In a BOWL, add eggplant and a pinch of salt. Cover with cold water. Let rest for 15 minutes. Drain and dry the eggplants with kitchen paper.

2. Fry the Vegetables [4]

  • You need: olive oil, potatoes, eggplants
  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry potatoes in several batches until all potatoes are almost cooked.
  • Note: For an authentic taste, try not to brown the potatoes!
  • Fry eggplants in several batches until they turn slightly brown.

3. Fry the Protein

  • You need: chopped onion, chopped garlic, Moussaka Spices, meat, salt
  • In the meantime, in another PAN, heat 1 tbsp olive oil over medium heat.
  • Add the chopped onion and garlic, and cook until they are fragrant.
  • Add meat or lentils, Moussaka Spices, and salt to taste.
  • Stir-fry until meat is crumbled.
  • Optionally, add wine and cook over medium heat until all liquid is absorbed.
  • Add tomatoes and 1/4 cup of water.
  • Cook over medium heat until all liquid is absorbed.

4. Prepare the Sauce (shortly before baking)

  • You need: 2 tbsp butter, 2 tbsp flour, 1-2 cups of cold milk, 1 egg, 1-2 tbsp cheese (opt.), salt, nutmeg (opt.).
  • In a POT, melt 2 tbsp of butter over low heat.
  • Note: Pay attention not to burn the butter.
  • Gradually add 2 tbsp of flour, stirring constantly until smooth.
  • Add 1 cup of cold milk, stirring constantly to avoid lumps.
  • Note: For a thicker topping, add another cup of milk.
  • Continue to cook over low heat for 5 minutes, stirring frequently to prevent the mixture from sticking to the pot.
  • Quickly stir in 1 egg until fully incorporated.
  • Optionally, add 1-2 tbsp of grated cheese.
  • Season with salt to taste. Optionally, add a pinch of nutmeg.
  • Continue to cook, stirring frequently, until the oven is heated and your Moussaka is assembled for baking.

5. Assemble & Bake

  • Preheat the OVEN to 350°F.
  • In a BAKING DISH, place single layers in this order:
  • - potatoes, sprinkle with salt & pepper to taste
  • - eggplants, sprinkle with salt & pepper to taste
  • - cooked meat or lentils
  • If you use a small BAKING DISH, you can repeat the layers.
  • Pour the sauce over the Moussaka layers.
  • Bake in oven for 30-60 minutes until the sauce has set and the top turned slightly brown.

6. Salad (Optional)

  • Mix 3 tbsp orange juice, 1 tbsp oil, salt & pepper to taste. Toss over lettuce.
  • Enjoy!

Notes

[1] Substitute meat with a can of black lentils or sautéed mushrooms or sautéed onions and rice.
[2] Substitute wine with grape juice or other fruit juice.
[3] Recommended cheese: Swiss, gruyere, or parmesan.
[4] Tip to reduce the amount of oil: cook or bake one or more of the vegetables.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

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