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Easy Ways to Use our Organic Spices Every Day

Ajwain Seeds:

1. Sprinkle some over vegetables before roasting.
2. Garnish 1/4 tsp over any vegetable soup.
3. Add a little to your curry powder and use as a rub on proteins especially chicken.
4. Steep 1/4 tsp in boiling water for a soothing after dinner digestif.
5. Mix 1/4- 1/2 tsp with a little oil and brush on top of bread you are serving with bread.

Cardamom:

1. Add 1/4 tsp of ground cardamom seeds to your morning smoothie, tea, granola
2. Sprinkle a little over root vegetables before roasting
3. Mix 1/4 tsp into some yoghurt and fruit for a great after dinner dessert.
4. Steep 1/8 tsp or a couple of whole pods in boiling water for a few minutes as an after dinner tea.
5. Add a little to your cinnamon for a more exotic touch to your baking or other uses.

Red Chili/Cayenne:

1. Sprinkle a pinch onto cooked or boiled eggs.
2. Add to your mexican or indian seasonings for a little extra antioxidant kick.
3. Garnish your soups with a pinch
4. Mix 1/8 tsp with a little fresh lemon juice and use this mixture to baste or dip roasted vegetable, corn on the cob or sweet potato.
5. Add a pinch to any tomato based dish, from pasta sauces to salsas.

Cloves:

1. Add 2 or 3 cloves to rice or grain dishes
2. Steep 2 or 3 cloves in boiling water to have as a tea. Combine with other spices to balance the strong flavours.
3. Poach some apples or pears in a little water, honey, whole cloves and cinnamon for a healthy dessert or treat.
4. Crush a couple of cloves, mix with some ground Malabar black pepper and add 1/8 tsp to fresh squeezed orange or pineapple juice.
5. Always add 3 or four cloves when cooking lentils or dahl. The volatile oil releases astringent flavours to the nuttiness of the lentils.

Coriander:

1. Create a zesty seasoning in your peppermill with one part mixture of Malabar or Tellicherry black pepper and half part our coriander seeds.
2. Garnish lightly roasted and crushed coriander seeds to carrot, lentil or root vegetable soups.
3. Excellent when a little ground coriander is added to any tomato dish: try it in a pasta sauce or curries.
4. Add a few lightly crushed seeds to your nut or trail mix for a lemon layer to your healthy snacks!
5. Add an equal part of ground coriander to ANY dish where you are using ground cumin.

Cumin:

1. Lightly roast the seeds and add to yoghurt as a cooling condiment to soups, stews or curries.
2. Add 1/2 tsp to some oil and use this mixture to temper any grain dish from quinoa to rice.
3. Sprinkle some over vegetables for roasting
4. Steep 1/2 tsp in boiling water for a folate enriching tea.
5. Add an equal part of ground cumin to any dish where you use ground coriander or cilantro.

Curry Powder & Garam Masala:

1. Add a little to chicken, vegetable or lentil soups.
2. Mix 1/2 tsp with a little oil and brush onto naan or any flat breads, warm in the oven for about 5-8 minutes before serving.
3. Rub straight onto your protein for grilling
4. Use as a seasoning for hard boiled eggs or salads.
5. Great with any potato dish!

Fennel:

1. Steep 1/2 tsp of the seeds in boiling water for a digestive tea.
2. Make a seasoning rub of equal parts fennel seeds, cumin seeds, brown mustard seeds, nigella seeds, lightly roast and grind for use on leaner proteins like pork or lamb.
3. Add 1/8 tsp of fennel powder to your tomato based pasta sauce.
4. Combine 1/8 tsp fennel powder with 1/4 tsp turmeric and paprika. Mix in a little heated butter and use as a spooning sauce over steamed fish.
5. Make an after dinner mint by rolling 1/4 tsp fennel seeds, 1/8 tsp ground cardamom seeds inside one fresh mint leaf and chewing on it after dinner.

Fenugreek
:

1. Sprout the seeds to then add to salads.
2. Get into the habit of adding 1/2 tsp of fenugreek powder to any curry or root vegetble soup.
3. Add 1/4tsp of Fenugreek powder to any coconut milk based sauce for fish or chicken.
4. Combine fenugreek seeds with brown mustard seeds to add to a little hot oil and use as a temper for rice dishes.
5. Soften 1/2 tsp Fenugreek seeds in hot oil and sprinkle over potatoes whether roasting, in a curry or steamed.

Ginger & Garlic:

1. Always use these as substitutes when you are out of the fresh version and especially when you are making your own seasonsings as we have suggested elsewhere on this page.
2. Add 1/4 tsp of each to existing mexican seasonings.
3. For an extra flavour punch, mix 1/4tsp of each powder to a little oil and brush on top of any warm bread for serving with dinner.
4. Combine a little ginger powder with your cinnamon and use in your baking or smoothies.
5. Combined a little ginger powder with some fresh lemon juice to have in warm water first thing in the morning.

Black Pepper
:

1. When combined with our turmeric, this is a powerful wellbeing seasoning with all greens especially kale, broccoli and cabbage.
3. Always garnish any soup, curry, stew, sauce with black pepper at the end.
4. Grind some into soft cheeses like goats cheese and leave in the fridge to add a spicier note for using later.
5. Add a little to orange juice or eggs in the morning.
6. Use on almost EVERYTHING!

Brown Mustard Seeds:

1. Sizzle 1/2 tsp of brown mustard seeds in hot oil before adding a little turmeric and combining with cooked rice or quinoa.
2. Combine with other indian spice seeds like fenugreek seeds, cumin seeds to be the start of any soup or curry you make.
3. Cook 1/2 tsp brown mustard seeds in a little butter and toss your steamed greens with this mixture.
4. Add a wonderful crunch to a savoury yoghurt dish such as a raita.
5. Excellent in EVERY dahl with a couple of fresh curry leaves at the beginning of cooking.

Nigella Seeds:

1. Add 1/2 tsp to olive oil, balsamic vinegar, a little honey and fresh garlic for a great salad dressing.
2. Sprinkle some with root vegetables before roasting. Especially good with squash.
3. Add 1/4 tsp to any pork based dish for a subtle onion flavour.
4. Garnish tomato soup or carrot soup with a few nigella seeds.
5. Combine 1/4 tsp nigella seeds and brush onto warm bread for serving with dinner.

Nutmeg:

1. Add a pinch of ground nutmeg to your morning smoothie or granola.
2. Add 1/4 tsp of ground nutmeg to any soft cheese such as ricotta. Combine well and keep refrigerated until ready to use.
3. Always sprinkle a little, together with some turmeric and black pepper, on greens especially spinach.
4. Try adding a pinch to any lamb dish you make.
5. Combine a pinch with a pinch of ginger powder as a garnish to rice pudding, coffees, cheesecake or other creamy desserts or treats.

Paprika:

1. Sprinkle a little over poached or cooked eggs.
2. Always garnish your soups with a little before serving.
3. Add 1/8 tsp to rice dishes for a little heat.
4. When marinating shellfish or fish, add paprika to your salt and pepper seasoning.
5. Always add a pinch to your hummus.

Saffron:

1. Crush a couple of strands and add to rice or quinoa during cooking.
2. Steep a few crushed strands in warm water before adding to yoghurt for your breakfast.
3. Having trouble sleeping? Steep a few strands in warm lactose or non lactose milk.
4. Add a few strands to warm water, a little honey, cinnamon and poach apricots, pears or apples.
5. Steep a few strands in hot water and drink as a soothing honey tea.

True Cinnamon:

1. Add 1/4 tsp to your morning smoothie, tea, coffee, granola, cereal.
2. Sprinkle a little bit onto freshly cut fruit.
3. Add 1/4 tsp to any coconut based sauce for curries, soups.
4. Sprinkle a little on sweet potato before roasting.
5. Sprinkle a little onto chocolate before indulging!

Turmeric:

1. Always combine black pepper when using turmeric for an added antioxidant burst.
2. Sprinkle a little to steamed greens.
3. Add 1/4 tsp to your vegetable juice or morning smoothie.
4. Add to every potato dish.
5. Use in as many dishes as possible at the beginning of the cooking process.


We would love to hear how you use our spices so that we can help inspire more people to do the same! Leave us your comments here: http://store.spicesanctuary.com/product-p/sitereview.htm