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  • Chicken Harissa

    (Serves 4)

    3 lbs. chicken thighs
    2 tbsp olive oil
    1 whole bay leaf
    1 green bell pepper, sliced
    quarter of lemon cut into slices
    6 garlic cloves, minced
    4 tbsp Whole Spice Harissa Spice, coarse
    1/2 tsp salt
    1/4 tsp ground black pepper
    4 Roma tomatoes, cut
    1/4 cup freshly chopped cilantro Continue reading

  • Chicken Shawarma



    1 lb. chicken breasts (sliced in thin strips)
    1/2 onion (finely chopped)
    2 tsp shawarma spice mix
    1/4 tsp ground black pepper
    1/2 tsp salt
    1 tbsp olive oil (season mixture)
    3 tbsp olive oil (stir fry) Continue reading

  • Persian Shishlik (Kebab)


    1 lb. beef sirloin, top sirloin, or filet
    juice of 1/2 lemon
    1 tsp liquid saffron (soak a few threads of saffron in a few tsp. of water)
    4 tbsp olive oil
    1 tsp ground sumac
    1 large red bell pepper
    1 onion
    2 Roma tomatoes
    salt & pepper to taste

    Trim any fat from the meat then cut into 2 1/2 cm (1 in.) cubes. Marinade the meat in the mixture of lemon juice, liquid saffron, olive oil, sumac and salt and pepper for at least 3 hours, preferably overnight. Cut and seed the green bell peppers, and the tomatoes into 2 1/2cm (1 in.) squares. Cut the onion into quarters. Pierce the meat, pepper, onions and tomatoes alternately onto a fine skewer and then grill over hot coals, turning frequently.

    When cooked, push the kebabs off the skewers onto a warmed dish and serve immediately. This is great with couscous or rice pilaf, and a side salad.

    Cook's note:For this recipe, I substituted lamb, which is the common meat used in making Persian shishlik, with beef. You can follow the traditional rack of lamb if you prefer.

    Continue reading

  • Ronit's Chicken Tikka Masala


    1/2 cup coconut milk and 1/2 cup of water
    1 tsp methi leaves & a pinch of asafoetida
    1 1/2 lb chicken breasts (cubed into bite sizes)
    3 tbsp olive oil
    2 cinnamon sticks
    5 green cardamom pods
    1 large onion (finely chopped)
    4 garlic cloves (finely chopped)
    2 tsp freshly minced ginger
    1 tsp cumin powder
    1/2 tsp coriander powder
    1/4 tsp cayenne chili (use 1/2 tsp if you prefer spicy hot)
    1/4 tsp turmeric powder
    1 & 1/2 tsp paprika
    1 tsp garam masala
    1/2 tsp salt
    1/4 tsp coarse black ground pepper
    2 tsp tomato paste
    3 tbsp plain yoghurt
    2 tbsp fresh cilantro (finely chopped) Continue reading

  • Lamb Shanks Tagine

    Servings: 4


    2 tbsp olive oil
    2 small onions (finely chopped)
    4 garlic cloves
    1 Roma tomato (chopped)
    8 lamb shanks
    1 tsp tomato paste
    1/4 tsp black ground pepper
    1/2 tsp salt
    1/2 tsp paprika
    1/2 tsp Tagine spice blend
    1/4 tsp ground turmeric
    2 tbsp fresh cilantro (finely chopped)
    1 tbsp fresh parsley (finely chopped)
    1/4 cup water Continue reading

  • Chicken Tikka Massala


    1 1/2 lbs Chicken breasts (cubed into bite size)
    3 Tbsp Olive oil
    2 Cinnamon sticks
    5 Green cardamom pods
    1 Large onion (finely chopped)
    4 Garlic cloves (finely chopped)
    2 Tsp Fresh ginger (minced)
    1 Tsp Cumin powder
    1/2 Tsp Coriander powder
    1/4 Tsp Cayenne chili (for spicier taste use 1/2 tsp)
    1/4 Tsp Turmeric powder
    1 1/2 Tsp Paprika
    1/2 Tsp Garam massala
    1/2 Tsp Salt
    1/4 Tsp Black ground pepper
    Pinch Ground asafoetida
    2 Tsp Tomato paste
    3 Tbsp Yoghurt
    1/2 Cup Coconut milk
    1/2 Cup Water 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

  • Moroccan Chicken and Potatoes



    1 1/2 lbs Chicken legs (quartered)
    2 Small potatoes (cut)
    1/2 Onion (finely chopped)
    2 Tbsp Olive oil
    3/4 Tsp Turmeric powder
    1/3 Tsp Granulated Garlic
    1/3 Tsp Granulated onion
    1/2 Tsp Coriander powder
    1/4 Tsp Black ground pepper
    1/3 Tsp Sea salt
    1/3 Cup Water 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

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