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  • The School Project

    A week ago, Shuli and I had participated as volunteers at our sons school. This joint effort involved students from Kindergarten through the third grade.We had the great pleasure of demonstrating how various spices were used in ancient times as dyes and for cooking. Each child was given the opportunity to dye a muslim bag with turmeric,choose from a large array of spices to make their own Havdalah mix, and use a mortar and pestle to grind spices for making Israel's famous za'atar spice blend.The children sprinkled the za'atar mixture over sour cream and olive oil and it was served to the entire school as an accompaniment to their delicious school lunch, much of which was prepared by the students on-site .

    The following day when the muslin bags had dried, the Kindergartners filled the bags with their spice blends making their own b'samim bags (same as potpourri bag) for Havdalah, which is a Jewish religious ceremony that marks the symbolic end of Shabbat and holidays ushering in the new week. The ceremony is usually celebrated at home with family and friends and includes three blessings: over wine, spices, and lighted candles. Continue reading

  • Yemenite Matzo Ball Soup


    2 Boxes Matzo ball mix
    1 1/2 tbs Olive oil
    1/4 Finely chopped onion
    1 Celery stick (cut thin & finely chopped)
    1 Carrot stick (finely chopped)
    1 Garlic Clove (minced)
    1/4 cup Fresh parsley (finely chopped)
    8 cups Water
    1/2 tsp Hawaj Soup Mix
    1/2 tsp Turmeric powder
    1 1/2 tsp Granulated onion
    1 1/2 tsp Granulated garlic
    2 tsp Fleur de Sel (sea salt)
    1/4 tsp Black ground pepper Continue reading

  • Vanilla Coconut Rice Pudding


    3/4 Basmati rice
    2 cups Coconut milk
    4 cups Whole milk
    3 Cinnamon sticks
    1/4 tsp Cardamom green powder
    1/8 tsp Powdered cloves
    1/4 tsp Star Anise powder
    1/4 tsp Cinnamon powder
    1 Vanilla bean (split lengthwise)
    5 tbsp Sugar
    1/4 cup Raisins
    Pinch of Kosher salt
    Ripe mango slices (garnish)
    Continue reading

  • Japanese Style Chicken Curry


    1 1/2 - 2 lbs. Chicken thighs (or any other parts you like)
    1 Medium onion (chopped)
    3 Tbsp Olive Oil
    2 Large carrots cut)
    1 Large potato (cubed)
    2 Tsp Japanese curry
    1/2 Tsp Salt
    1/4 Tsp Black ground pepper
    1/8 Tsp Cayenne chili powder
    1 Tsp Corn starch
    8 Tbsp Water
    1 Cup Chicken broth
    Continue reading

  • Fresh Zhug Paste

    5 Fresh Serrano Chili Pods
    5 Garlic Cloves
    1 Bundle Fresh Cilantro (finely chopped)
    2 Tbsp Zhug blend
    1 Tsp Salt
    Continue reading

  • Chicken Ras- El Hanout with Black Lentils

    Ras el hanout is subtly curry-like with a spicy yet floral fragrance and robust yet subtle flavor. Loosely translated, the name means “head of the shop,” representing the very best the spice merchant has to offer. Continue reading

  • Simple Moroccan Tomatoes & Eggs Breakfast

    (Serves 4)

    6 Tbsp. Paprika Oil (recipe), optional
    7 sweet mini peppers, halved
    5 whole jalapeño peppers, optional
    7 garlic cloves, finely chopped
    3 Roma tomatoes, chopped
    2 Tbsp. tomato paste
    3 tsp. Harissa Spice Mix
    1/2 tsp. sea salt
    1/4 tsp ground black pepper
    2 Tbsp.chopped fresh parsley
    1 1/2 cups water
    7 eggs

    Heat the olive oil in a medium saucepan and add the sweet peppers and optional jalapeño.
    Sauté for about 5 minutes, until the peppers are a little brown.
    Add chopped garlic and tomato and sauté for 8 minutes, until tomatoes are soft. Add tomato paste and spices.
    Add water and mix all the ingredients well, then add chopped parsley.
    Reduce the heat and cover the saucepan.
    Cook on low heat for an hour, mixing frequently to prevent burning.
    When sauce is fully cooked, break the eggs over the mixture making a little space between each egg and the next.
    Cook for 10 minutes, until the eggs are set.
    When eggs are fully cooked, drizzle them with paprika oil for additional flavor and color.
    On each plate, serve one or two eggs with tomato sauce and peppers along with slices of toasted bread.

    Continue reading

  • Moroccan Paprika Oil


    2 1/2 cups virgin olive oil
    3 Tbsp. Moroccan paprika

    In a glass jar combine the olive oil and paprika. Stir well and set a side for 3 days make sure to stir twice a day. The paprika will sink to the bottom so it is important to stir it. Continue reading

  • Fresh Berries w/Crunchy Maple Flakes Salad


    1 Pint (6oz) Fresh blueberries
    1 Pint (6oz) Fresh Raspberries
    1 Pint (6oz) Fresh Blackberries
    3 Tbsp Pure Maple Flakes
    2 Tsp Rum
    Fresh mint for garnish Continue reading

  • Moroccan Roasted Eggplant Salad

    (Serves 6)

    2 small eggplants, cubed
    3 small Roma tomatoes, chopped
    1/3 Fresh parsley leaves, chopped
    4 Garlic cloves, pressed
    6 Tbsp. olive oil
    1/4 tsp. ground black pepper
    2 tsp. balsamic vinegar
    2 Tbsp. Harissa Spice
    1 small onion (finely sliced)
    Sea salt Continue reading

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