Recipes

Spice Cream

February 4th is National Ice Cream for Breakfast Day. If you're not making your ice cream into SPICE cream, you're definitely missing out. Here are some of our favorite (and unexpected!) flavor combos for you to try at home.With Vanilla: Madras Curry may surprise you as a pairing for ice cream (it surprised us too!) but once you taste it, it's impossible to deny. The bright pop of ginger and warm hint of cinnamon make it an ideal topping for vanilla. The two flavors combined will leave you with a slight hint of citrus on your tongue. Hojicha is a roasted green tea finely milled that brings a smooth, earthy, and nutty flavor to your bowl of vanilla. It's the perfect way to start the day! Cinnamon Toast Spice is such an obvious winner on vanilla ice cream, you're probably wondering why you hadn't thought of it yourself! The warm flavors of cinnamon, nutmeg, and brown sugar pair well with your ice cream while evoking all the flavors of your favorite breakfast. With Chocolate: Kashmiri Garam Masala is deep and dark roasted with warm spices like cinnamon. Cloves make this blend intensely flavorful. Mouth wateringly aromatic, our Garam Masala brings out the best in chocolate. Alderwood Smoked Salt has an incredible amount of flavor in a single ingredient! Salty with a hint of campfire, this topping balances the richness in the chocolate. Urfa Biber is truly a unicorn of a chile. Naturally earthy with hints of tobacco, it will give you a mellow kick of heat that instantly gets cooled by the ice cream.

Madras Butterscotchies

10 min

Are you a butterscotch fan?! Buttery and golden these cookies offer a unique flavor combination. Spiced with our bestselling Madras South Indian Curry, these cookies boast flavor that is full of classic baking spices like cardamom, ginger and cinnamon, along with an earthy richness from turmeric and little pops of pepper. The turmeric also adds an appealing hint of golden color. The savory elements in the spice balance the butterscotch to make a cookie that is not too sweet. The oatmeal and creamy cashews keep these cookies moist, perfect for gift giving. This recipe makes a big batch of crowd pleasing cookies, perfect for a cookie exchange or group gathering.

Madras Curry Potato Salad

30 min

Potato salad is such a ubiquitous summer dish. This recipe really brightens things up and breathes new life into potato salad. Its beautiful yellow color comes from our popular Madras South Indian Curry. The curry gives the salad incredible flavor alongside mustard, black pepper, cumin, and turmeric. Madras is a classic curry that will taste familiar and go great with the beloved potato. Fresh peas and crunchy bell peppers give the salad great texture. We used small Yukon potatoes so no peeling and little chopping is involved. This dish comes together with ease. Our dressing is kept light using half Greek yogurt for tang, rather than just straight mayo. Try making this for a lovely twist on a picnic classic or make it the star of a lettuce wrap!

Curried Roasted Cauliflower

Here at World Spice, we have some "tried and true" cookbooks that we can't do without. When we look for inspiration to jazz up our usual side dishes, The Side Dish Handbook by Tori Ritchie is one we reach for again and again. This wonderful cookbook can be used as a primer for side dishes using grains, vegetables and legumes. It's helpfully organized alphabetically, having a stand-out recipe for each main ingredient, including this tasty recipe for Curried Roasted Cauliflower.You'll also find such delicious dishes as English Pea and Onion Gratin, Creamed Corn with Chipotle and Queso Fresco, Butter-Braised Turnips with Caraway and Braised Moroccan Eggplant, just to name a few. These dishes use global flavors to make "basic" ingredients fresh, new and interesting. After all, the right accompaniments can liven even the most simple roast chicken dinner.From the author: "If you can find an orange cauliflower (check your local farmers’ market), the electric hue is a fun way to amp up the curried color of this dish, although a classic white one is fine. Don’t amp up the amount of curry, however, or that’s all you will taste."The following recipe has been excerpted from The Side Dish Handbook: Featuring 40 recipes and expert tips on your favorite ingredients by Tori Ritchie. It was published by Weldon Owen in 2015.