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Some ideas of how we here at Pinch Seasonings are using our hand prepared spice and herb blends.

Note: In all of our recipes the references to teaspoon (tsp) and tablespoon (tbsp) mean the 5ml and 15 ml measures in a set of standard measuring spoons.

• Baharat spice blend - Lamb kofta kebabs with sumac yogurt dip
  

• Berbere spice blend - Spiced lentils with roast butternut squash (v)
  
   
• Berbere spice blend - Spiced salmon fillets
  
   
• Chinese Five spice - Sausage rolls 
  
   
• Creole spice blend - Creole stuffed peppers (v)
  
   
• Fleur de Sel - Salted caramel sauce 
  
   
• Korma curry spice blend - Curried parsnip soup (v)
  

• Madras curry blend - Turkey curry
  

• Mixed spice blend - Spiced pumpkin cake with mascapone (v)
   
   
• Mixed Spice - Irish tea brack (v)
   

• Mixed Spice - MIncemeat (v)
  

• Mixed Spice - Christmas spiced bisuits (v)
  
   
• Mulled spice - Mulled cranberry sauce (v)
  

• Quatre Epices - Potted Shrimps
  

• Ras el Hanout spice blend - Tagine of beef with prunes and chickpeas
  
   
• Ras el Hanout spice blend - Moroccan lamb and apricot pie
  
   
• Ras el Hanout spice blend - Moroccan shepherds pie
  
   
• Shichimi Togarashi spice blend - Japanese Panko Prawns
  

• http://Sri Lankan recipesSri Lankan curry spice blend - Sri Lankan chicken curry
  
   
• Sri Lankan curry spice blend - Sri Lankan duck curry
  
   

• West Pier Smokey BBQ rub - Oven-baked spare ribs with smokey barbecue sauce
  
   

• Preserved Lemons recipe using - Gros sel gris de Guérande