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29
Oct, 2018
‎Zimbabwean Pumpkin Soup

Oriental Pumpkin Pie Spice

Oriental Pumpkin Pie Spice

Make your own Pumpkin Spice Latte or get inspired by the following recipes for an African pumpkin soup or a quick holiday movie snack! All you need is our freshly ground pumpkin pie spice blend with a hint of oriental cardamom. 


SpiceBreeze Oriental Pumpkin Pie Spices:

Cinnamon, ginger, nutmeg, allspice, cloves, cardamom

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Oriental Pumpkin Pie Spice
‎Zimbabwean Pumpkin Soup

Nhopi - Zimbabwean Pumpkin Soup

In a POT,

  • cook 1.5 lb pumpkin cubes
  • in 1 cup salted water.
  • When the pumpkin cubes are soft, mash them.
  • Add 1-2 tbsp peanut butter,
  • 1-2 tsp Oriental Pumpkin Pie Spices,
  • and salt to taste.
  • Mix well. Simmer for 5 minutes. 

Optionally, add hot chili powder to taste and top with milk** or heavy cream.

Pumpkin Spice Latte

In a MUG, add:

  • 1/8 cup of strong coffee (One espresso shot brings the best result.)
  • 1/2-2 tsp Oriental Pumpkin Pie Spices
  • 2-4 tbsp syrup or honey
  • Fill the MUG with hot milk*. Mix well.

Optionally, top with whipped cream and sprinkle with Oriental Pumpkin Pie Spices.

Variation with Figs

Transfer the latte into a nice tall glass in layers in the following order:

2/3 latte, 1/2 inch whipped cream, 2 halved figs,

1/3 latte, 1/2 inch whipped cream, 2 halved figs.

Oriental Pumpkin Spice Latte
Pumpkin spiced baked apples

Pumpkin Spiced Baked Apples

The perfect combination of tart, sweet, and spicy: pumpkin spice baked apples deconstruct the apple pie in a forgiving way and goes with anything. Create your own simple snack with our Pumpkin Spice blend!

Mexican Hot Chocolate

In a MUG, 

  • dissolve 1 tbsp unsweetened cocoa powder 
  • in 2 tbsp milk*. 
  • Stir in 1-2 tsp Oriental Pumpkin Pie Spices, 
  • and 2-4 tbsp agave syrup or honey. 
  • Fill the MUG with hot milk*. Mix well. 

Optionally, add hot chili powder to taste and top with whipped cream and sprinkle with Oriental Pumpkin Pie Spices.

Pumpkin Spice Nuts​

Preheat OVEN to 350°F. 

In a BOWL,

  • add 2 tbsp agave syrup or honey,
  • 1-2 tsp Oriental Pumpkin Pie Spices,
  • and salt to taste. Mix well.
  • Add 2 cups chopped nuts and mix well.

In a BAKING DISH lined with PARCHMENT PAPER, spread nut mixture evenly. 

Bake nuts for 10-15 minutes, stirring occasionally. 

Let them cool.

Pumpkin spiced holiday nuts

Notes/ Variations: Mexican Hot Chocolate works just as well with only cinnamon and chili. Try Nhopi without spices.

Recommendations: * Whole milk or almond or soy milk. ** Coconut milk.

29
Oct, 2018
Moroccan Mkaouara

Moroccan 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.
Discover New Flavors Every Month
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

Moroccan Mkaouara

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

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
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.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

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

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
 
29
Oct, 2018
Couscous aux Sept Légumes

Moroccan Couscous aux Sept Légumes

Couscous aux Sept Légumes

Couscous aux Sept Légumes

‘Couscous with seven vegetables’ is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don’t worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. 

Tfaya like Caramel

A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.

Variations
  • If you use chicken breast, cut it in three even parts.
  • Optitional vegetables: tomatoes, zucchini, green beans.
  • Without meat, substitute water with vegetable broth.
  • Substitute couscous with cooked potatoes.
  • Add caramelized onions with raisins (Tfaya).
The Couscous Culinary Spice Kit includes the following spices:

[1]    paprika, turmeric, ginger, black pepper, saffron

[2]    cinnamon, cardamom

Discover New Flavors Every Month
Couscous
Couscous aux Sept Légumes

North African Couscous aux Sept Légumes

SpiceBreeze
'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken pieces with skin or lamb or beef
  • 10 oz couscous
  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Optional

  • 1 cup garbanzo or fava beans (from a can, rinsed)
  • 3/4 cup raisins

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron [1]
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous Spices [2] to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous Spices [1].
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions. [2]

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!

Notes

[1] or 2 tsp Scheherazade spice blend or more to taste
[2] Cooking recipe for 1/4 cup of couscous:
  • 3/8 cup water or broth
  • 1/2 tbsp olive oil
 
  • In a POT, combine water and olive oil.
  • Cover. Bring to a boil. Add couscous. Stir.
  • Remove the pot from the heat.
  • Let it stand for about 5 minutes or until all of the liquid is absorbed.
  • Fluff with a fork. Serve. Enjoy!
29
Oct, 2018
Indian Saag Paneer

Indian Saag Paneer

Saag Paneer

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like. 

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations
  • Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
  • If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.
The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Discover New Flavors Every Month
Indian Saag Paneer
Saag Paneer

Indian Saag Paneer

SpiceBreeze
This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish. 
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
  • 12 oz paneer or halloumi cut into 1/2 inch cubes
  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt & pepper

Saag Paneer Culinary Spice Kit

  • Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Optional

  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt

Suggested Sides

  • naan or other fresh flatbread
  • cooked Basmati rice
  • boiled potatoes

Instructions
 

Prepare

  • In a large POT, bring 4 quarts of water to boil.
  • Add leaves and cook for 3 minutes.
  • Drain and let cool.
  • In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
  • Optionally, add green chilies.

Cook

  • In a PAN, heat 2 tbsp butter over medium-low heat.
  • Fry onions with a dash of salt until they turn translucent.
  • Stir in Saag Paneer spices.
  • Optionally, add garlic to taste.
  • Add leaves puree and salt & pepper to taste.
  • If using tofu, chicken, or garbanzo beans, add them now.
  • Add some water if you like the dish more liquid. Mix well.
  • Cook 5 minutes over medium-low heat.
  • Add paneer cubes. Cook for 3 to 5 minutes.

Optional

  • Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

Serve

  • Serve with bread, rice, or over potatoes.
  • Enjoy!

Notes

* Alternatively, use 3 bunch of green leaves, chopped.
Tip
â–ª Fry paneer shortly before adding it to the dish.
Variations
▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.
â–ª Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.
 
2
Oct, 2018
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

How to cook 34 authentic global recipes without tedious planning.
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

SpiceBreeze
Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.
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hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] beef or lamb
  • 1 cup garbanzo beans from a can

Produce

  • 2 large tomatoes quartered
  • 8 oz baby carrots or pumpkin cut into 1-inch cubes

Packaged Goods/Staples

  • olive oil
  • 1 onion chopped
  • salt
  • 3 cups couscous [2] plain

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and stir-fry for a couple of minutes.
  • Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.
  • Mix well. Cover. Cook over low heat for 30 minutes. Occasionally, stir and check for water.
  • Prepare couscous according to package instructions.
  • Serve stew over couscous.
  • Optionally, serve with mint tea.
  • Enjoy!

Notes

[1] Options to substitute the ground meat:
  • stew meat, and cook for about 2 hours.
  • chicken, cut into 1-inch cubes.
  • zucchini, squash, mushrooms, and/or eggplant.
[2] Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

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Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.

Protein

  • 1 lb ground meat (beef or lamb)
  • 1 cup garbanzo beans (from a can)

Produce

  • 2 large tomatoes (quartered)
  • 8 oz baby carrots or pumpkin (cut into 1-inch cubes)

Packaged Goods/Staples

  • olive oil
  • 1 onion (chopped)
  • salt
  • 3 cups couscous (plain)

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

  1. In a POT, heat 2 tbsp oil over medium heat.

  2. Fry onions until translucent.
  3. Add meat and stir-fry for a couple of minutes.

  4. Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.

  5. Mix well. Cover.
  6. Cook over low heat for 30 minutes.
  7. Occasionally, stir and check for water.

  8. Prepare couscous according to package instructions.

  9. Serve stew over couscous

  10. Optionally, serve with mint tea.
  11. Enjoy!

Substitute ground meat with stew meat, and cook for about 2 hours.
Substitute ground meat with chicken, cut into 1-inch cubes.
Substitute meat with zucchini, squash, mushrooms, and/or eggplant.
Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

Main Course
Tunesian
grains of paradise, nutmeg, rosebud
19
Sep, 2018
Asian Buddha Bowl

Asian Buddha Bowl

Buddha Bowl

Buddha Bowl

The ‘Buddha Bowl’ is a contemporary trend of colorful vegetarian one-bowl meals. Crisp quinoa balls with nigella seeds are the stars of our vegetable bowl finished with an orange ginger dressing. 

Nigella and Quinoa for Your Health

Healthy nigella in protein-rich quinoa balls fit just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find the recipe for a version with meatballs at the end of this page.

Your Selection of Vegetables

What kind of vegetables are best for your Buddha Bowl? It really depends on which vegetables you have available and what you prefer. Get inspired by the following recommendations:

Classic: Lettuce leaves, sliced red radish, sliced cucumber, tomato slices, and bell pepper strips.

Healthy XXL: kale chopped, baby spinach, radicchio sliced, endives sliced, and edamame.

Latino vibe: black beans, fresh corn, cilantro, tomato cubes, cucumber cubes, grilled sweet potato cubes.

The Buddha Bowl Culinary Spice Kit includes the following spices:

Coarse brown mustard, nigella seeds

Discover New Flavors Every Month
nigella seeds
Nigella
Buddha Bowl

Asian Buddha Bowl

SpiceBreeze
This trending 'Buddha Bowl' is a colorful and contemporary vegetarian one-bowl meal. Healthy nigella in protein-rich quinoa balls fit in just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find a meatball version and more options on our website.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Cook

  • Cook quinoa according to package instructions.

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare balls

  • In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  • Add quinoa, salt & pepper to taste. Mix well.
  • Add 2 or more tbsp panko as needed to absorb most of the liquid.
  • Form little balls in the size of 1-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 4 tbsp oil over medium heat.
  • Fry quinoa balls on all sides until they turn brown and crisp.

Serve

  • Distribute salad in bowls.
  • Add quinoa balls and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Make meatballs from poultry, pork, or veal instead of quinoa balls.
  • For the coating, add 2 tbsp or more sesame seeds to the panko.
  • Substitute chives with parsley or cilantro.

Buddha Bowl with Meatballs

SpiceBreeze
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Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground turkey
  • 1/8 cup chives finely chopped
  • 1/2 cup panko or any fine breadcrumbs
  • 1/2 cup orange jam
  • 1 egg yolk
  • 1 small onion finely chopped
  • 2 cloves garlic grated or chopped
  • 1 inch ginger grated or chopped
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare

  • In a BOWL, combine egg yolk, onions, garlic, chives, tbsp panko, and Buddha Spices.
  • Add ground meat, salt & pepper to taste. Knead well.
  • Add more panko as needed to absorb most of the liquid.
  • Form little balls in the size of 0.5-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add balls and fry them on all sides until they turn brown and are cooked through.

Serve

  • Distribute salad in bowls.
  • Add meatballs and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Use a different ground meat: chicken, pork, or veal.
  • For the coating, substitute 2 tbsp white sesame seeds for the panko.
  • Substitute chives with parsley or cilantro.

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