Search recipes by Pinch product
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 | Berbere | Chinese Five Spice | Creole | Korma curry blend | Madras curry blend | Mixed Spice |
Mulling Spice | Quatre Epices | Ras el Hanout | Shichimi Togarashi | Sri Lankan curry blend | West Pier Smokey BBQ |
Fleur de Sel |
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Baharat spice blend - Lamb kofta kebabs with sumac yogurt dip
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Berbere spice blend - Spiced lentils with roast butternut squash (v)
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Berbere spice blend - Spiced salmon fillets
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Chinese Five spice - Sausage rolls
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Creole spice blend - Creole stuffed peppers (v)
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Fleur de Sel - Salted caramel sauce
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Korma curry spice blend - Curried parsnip soup (v)
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Madras curry blend - Turkey curry
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Mixed spice blend - Spiced pumpkin cake with mascapone (v)
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Mixed Spice - Irish tea brack (v)
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Mixed Spice - Christmas spiced bisuits (v)
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Mulled spice - Mulled cranberry sauce (v)
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Quatre Epices - Potted Shrimps
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Ras el Hanout spice blend - Tagine of beef with prunes and chickpeas
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Ras el Hanout spice blend - Moroccan lamb and apricot pie
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Ras el Hanout spice blend - Moroccan shepherds pie
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Shichimi Togarashi spice blend - Japanese Panko Prawns
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http://Sri Lankan recipesSri Lankan curry spice blend - Sri Lankan chicken curry
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Sri Lankan curry spice blend - Sri Lankan duck curry
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West Pier Smokey BBQ rub - Oven-baked spare ribs with smokey barbecue sauce
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Preserved Lemons recipe using - Gros sel gris de Guérande