To make the garlic paste and ginger paste, please refer to the recipes on Cookidoo®.

This fragrant blend is similar to a traditional Madras curry powder, perfect to enhance flavours in curries or when you are looking to add warmth to a meal.

Ras el hanout is a spice blend that originated in the Maghreb and combines many different ingredients. The composition differs regionally and from shop to shop. Usually around 25 different spices are used.

Store Madras curry powder in a sealable storage container in a cool, dark place for up to 6 months.

Garam Masala is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can then be used in curries, lentils, soups or sprinkled on scrambled eggs

Use as a basic spice paste for Balinese Pelalah Shredded Chicken, Menadonese Rica-Rica Chicken or Balado Eggplant.

Be sure to use clean utensils and sterilised jars for best results.

Wakame gomasio (or gomashio) is a Japanese condiment that is popular in macrobiotic diets. It is a healthier alternative to salt and contains calcium, iron, magnesium, iodine and B vitamins.

Season with salt and enjoy as a snack, starter or side dish, or add to a warm salad. Also works well served garnished with toasted sesame seeds and chopped parsley.

We used this spice in JJ's 2-step chicken curry, see Cookidoo®️ for the recipe.

Mirepoix is a traditional cooking technique in French cuisine. It is a flavor base used for soups and stews and is made from diced vegetables that are cooked (usually with butter, oil or another type of fat) for an extended time over low heat, without browning the vegetables. It is not sautéed because the intention is to sweeten, rather than caramelize the ingredients.

This earthy, fragrant blend of spices forms a base for Madras-style curries. It can also be used to add extra flavor and color to soups or broths.

The "traditional Acadian salted herbs" varies from the Quebecois version as it contains only brined bulbs and green stems from the onion family. The origin of salted herbs in Quebec dates back to the deportation of the Acadians in the second half of the 18th century; many Acadians settled in Quebec where salted herbs quickly became part of the culinary tradition. This ancestral method of preservation keeps the delicious aromas of fresh herbs harvested during the summer throughout the winter months and still used in modern Quebecois kitchens today.

Store Ras el hanout in an airtight container in a cool, dark place for up to 6 months.

Be sure to use clean utensils and sterilised bottles for best results.

Be sure to use clean utensils and sterilised jars for best results.

Be sure to use clean utensils and sterilised bottles for best results.

Leftover whey can be used in hearty soups or in smoothies.

You can find dried mango powder and asafoetida at Indian food stores or online.

To make scones: 1. Preheat oven to 425°F and line a baking sheet with parchment paper. 2. Place 1 recipe Homemade Baking Mix with Shortening, 8 oz sour cream, 4 oz chocolate chips, 2 oz heavy cream, 2 oz sugar, 1 egg and 1 tsp vanilla extract into mixing bowl and mix 5 sec/speed 3.5, then knead Dough /20 sec. 3. Transfer batter to parchment and quickly shape into a square (approx. 8 in. x 8 in.). With a floured knife, cut into quarters, then cut each square diagonally to create 8 triangles. Place on prepared baking sheet. Brush with additional heavy cream and bake 12-14 minutes (425°F), until golden. Let cool before serving.

Hing can be bought at any Indian food store in the form of small lumps or as a powder.