Search results
Type: Spices & Herbs
Indian Coriander Seed
From $8.99
Type: Spices & Herbs
Indian Cayenne
From $8.99
Type: Spice Blends
Pacific Seafood
From $10.99
Type: Spice Blends
Italian Sausage Mix
From $5.00
Type: Spices & Herbs
Ghost Chile Flake
From $7.99
Type: Spices & Herbs
Fennel Seed
From $6.99
Type: Spices & Herbs
Fenugreek Seed
From $6.99
Type: Spices & Herbs
Guajillo Flake
From $8.99
Type: Spices & Herbs
Asafoetida
From $13.99
Type: Spices & Herbs
European Coriander Seed
From $7.99
Type: Spices & Herbs
Guajillo Pod
From $7.99
Type: Spices & Herbs
Thai Chiles
From $7.99
Type: Flight
Some Like It Hot Tasting Flight
$19.99
Type: Spices & Herbs
Anise Seed
From $8.49
Sri Lankan Banh Mi
Who doesn't love a great sandwich! We are all fans of banh mi sandwiches, and loved this recipe from Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We have tried many different types of banh mi, and loved this one made with a Sri Lankan Curry.From the author: "When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic."
Chole
We loved Chetna Makan on "Great British Bake Off" and her first cookbook, The Cardamom Trail was full of many flavorful and stunningly photographed dishes. For Chai, Chaat & Chutney: a street food tour through India, she returned home to India and the street food that she grew up on. The book has four chapters that are organized by cities that make up the four corners of India - Chennai, Kolkata (formerly known as Calcutta), Mumbai and Delhi. The fifth chapter? All masala and chutney recipes. Some recipes will look or sound familiar, others will not...but the photos and descriptions of the food will make you want to eat (or drink!) all of them. If you love Indian food or any form of street food, this is the cookbook for you! This recipe is a wonderful example how curries in the North of India use lots of fragrant and aromatic spices to make this mouth-watering vegetarian curry made with chickpeas.From the author: "One of the ultimate curries of the North, this chickpea curry is often paired with Bhatura, a deep-fried flatbread sold piping hot originally on the streets of Delhi but, now, all over the country. This combination should be on everyone’s must-try list when visiting India. You can keep it light by eating this curry with rice or chapatti, if preferred."
