January 1st, 2018

From our friends at Épices de Cru!
Zingy Carrot
This soup is velvety and delicious, all thanks to our 1642 soup blend. Best with parsley or cilantro.


  • 3 Tbsp butter
  • 2 onions, diced
  • 1 Tbsp 1642 Soup Blend, ground
  • 10 carrots
  • 2 medium potatoes
  • 2-3 liters water or stock
  • Salt to taste

    1. Heat a pot on medium and sauté onions in butter for around 5 minutes.
    2. Peel and chop potatoes and carrots into large pieces. Add to pot with spices.
    3. Add stock and salt if necessary. Cook for around 35 minutes until the vegetables are cooked through.
    4. Blend soup in a food processor or blender until creamy. Add more stock or water if soup is too thick.

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December 1st, 2017

Zingerman's Spice of the Month Recipe

One of our favorite slow cooker chicken recipes. If you buy cilantro with roots attached, don’t throw them out. Wash them thoroughly and add them to the slow cooker, it’ll add flavor to the dish.

Recipe courtesy of Épices de Cru


  • 3 lbs chicken legs
  • 3 onions
  • 4 garlic cloves
  • 1 inch ginger
  • 1 Tbsp Tellicherry #10 black pepper
  • 4 green cardamom pods
  • 1 tsp cumin
  • 2 tsp coriander
  • 4 medium tomatoes, chopped
  • 3 Tbsp tomato paste
  • 1 bunch cilantro
  • Salt to taste

  1. Wash chicken legs under running water. Remove skin and separate thighs from drumsticks.
  2. Chop onions, garlic, and ginger into large pieces. Place in the slow cooker.
  3. Crack spices and add to the slow cooker with the chicken, chopped tomatoes, tomato paste and salt.
  4. Wash cilantro well. Set some aside for garnish later. Chop the rest and add to the pot with ¼ cup water.
  5. Stir and cook on low until the meat is tender, around 6 hours. Serve garnished with cilantro.

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October 1st, 2017

Zingerman's Épices de Cru Spice of the Month Recipe

A mezze is an assortment or spread of small dishes. Mr. Dionysios’ Wild Herb Blend (A fragrant blend of wild herbs that grow in the mountains of Chios, Greece similar to Herbs de Provence) is a perfect match for warm goat cheese. Serve this combination as an appetizer or cocktail style with other mezzes.

Recipe courtesy of Épices de Cru


  • 9 oz log goat cheese or feta
  • ½ cup Olive Oil
  • 1 pinch Isot Kurdish Pepper
  • 2 tsp Dionysios Wild Herb Blend
  • 1 clove garlic, thinly sliced
  • 12 grape tomatoes

  1. Preheat the oven to 350°F.
  2. Cut cheese into ½ -inch slices.
  3. In an ovenproof dish, arrange the slices of goat cheese. Add the remaining ingredients.
  4. Cook for 13 to 15 minutes until the cheese is hot and soft.
  5. Serve with really great bread––Zingerman’s Bakehouse Paesano or Rustic Italian would be phenomenal!

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August 1st, 2017

Zingerman's Spice of the Month RecipeRecipe courtesy of Épices de Cru


  • 3 small cucumbers
  • 2 garlic cloves, sliced
  • ½ inch ginger, julienned
  • 3 Tbsp regular soy sauce
  • 3 Tbsp balsamic vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tsp roasted sesame oil
  • ¼ cup roasted peanuts, chopped –or– 2 tbsp grilled sesame seeds
  • 2 green onion, julienned
  • 2 tsp Yunnan spices

  1. Partially peel and cut the cucumbers into bite-sized chunks.
  2. Arrange them on a plate.
  3. Layer the ingredients, one at a time on top of the cucumbers and serve.

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July 1st, 2017

Zingerman's Spice Recipe of the Month

A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and adjust according to taste.

Recipe courtesy of Épices de Cru


  • 3 cups chickpeas, cooked
  • 1 Tbsp Tlatelolco Rub
  • 2 cloves garlic, minced
  • 4 green onions, minced
  • 3 Tbsp red wine vinegar
  • 6 Tbsp olive oil
  • 1 tomato, diced fine
  • ¼ cup parsley, chopped
  • ¼ cup fresh coriander, chopped
  • 1 Tbsp Tlatelolco Rub
  • Salt to taste

  1. Rinse the chick peas well under running water, drain, and set aside.
  2. In a salad bowl, add Tlatelolco Rub, garlic, onion, and vinegar. Mix well and let stand 2-3 minutes.
  3. Add the olive oil, tomato, and chopped herbs. Blend well, then add the chickpeas. Let stand at least 15 minutes
  4. Taste and add salt, oil, or vinegar if needed.

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June 1st, 2017

Maple BBQ Salmon

A delicious, nutritious quick meal. Just add some sides and you’re ready to rock!
Recipe courtesy of Épices de Cru


  • 4 x 6 oz pieces of salmon, skin on
  • 2 Tbsp Staff BBQ, ground
  • 3 Tbsp maple syrup
  • 3 Tbsp soy sauce

  1. Mix the spices, maple syrup and soy sauce together in a medium size bowl.
  2. Marinate the salmon in the preparation for 15 minutes.
  3. Grill on high heat for 3-4 minutes on one side and then 2 minutes on the other.
  4. Serve with any fixins of your choosing.

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May 1st, 2017

Menemen Egg & Vegetable Ragout
This simple fast recipe should be spicy. If you don’t like uncooked eggs, boil them in the vegetable ragout. This dish is easy to make for a large gathering. Just put the ragout in small bowls, break the egg on top and put in the oven for a few minutes.
Recipe courtesy of Épices de Cru


  • 1 onion, chopped
  • 1 Hungarian sweet chilli or ½ green pepper
  • 2 Tbsp clarified butter or a mix of olive oil and butter
  • 2 tomatoes, chopped
  • 2 Tbsp Aleppo pepper or Spanish Paprika Flakes or 2 Tbsp Turkish hot pepper paste
  • Salt to taste
  • ½ tsp black pepper, ground
  • 2 eggs
  • 2 oz Turkish cheese (beyaz peynir) or Greek feta cheese
  • Aleppo pepper to taste
Haydari (yogurt and garlic sauce):

  • 1 cup plain yogurt
  • 1 clove of garlic
  • 2 Tbsp dried mint
  • ¼ tsp salt

  1. Melt the clarified butter and stir fry onion and chili in a small casserole until they begin to color
  2. Add tomatoes, Aleppo pepper, salt and pepper
  3. Cook until the sauce thickens.
  4. Make two small hollows in the sauce and break an egg into each.
    Cover and cook over low heat until eggs are poached (4 minutes).
  5. Garnish with cheese, Haydari and a few flakes of Aleppo pepper. Serve with bread.

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April 1st, 2017

Black Curry Pork
Black curry is a typical blend in Sri Lankan cuisine. Select spices are lightly grilled and served with basmati rice and grated coconut. A very aromatic curry.
Recipe courtesy of Épices de Cru


  • 2 lbs pork shoulder, cut in cubes
  • 13½ oz coconut milk
  • 3 pieces pre-soaked goraka or ¼ cup vinegar
  • 3 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 2 fresh peppers, chopped
  • 2 Tbsp sugar
  • 4 inches lemongrass
  • 1 glass Scotch whisky
Ground spices:

  • salt & Reshampatti pepper to taste
  • 1 Tbsp black pepper
  • 4 Tbsp Sri Lankan black curry
  • 4 buds cardamom
Finishing Ingredients:

  • 12 curry leaves (optional)
  • 3 inches pandan (optional)
  • 4 Tbsp vegetable oil
  • 3 large onions, sliced

  1. In a saucepan, place the pork with the goraka, garlic, shallots, ginger, chopped pepper, sugar, lemongrass, coconut milk, ground spices and a little salt. Cover with water.
  2. Bring to a boil and let simmer 45 minutes. Add the Scotch.
  3. Meanwhile, in a pan heat the oil and add the curry leaves and the pandan. Let sizzle a few seconds. Add onions and cook for another 15 minutes, or until caramelized. Set aside.
  4. When meat is tender, add onion mixture. Simmer for 10 minutes.
  5. Serve with steamed rice.

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March 1st, 2017

Green Beans dish
A simple green bean dish that has a delightful aroma and little bite. Serve hot or at room temperature.
Recipe courtesy of Épices de Cru


  • 4 Tbsp olive oil or coconut oil
  • 6 Tbsp tomato paste
  • 3 cups green beans, cooked
  • ½ tsp Aleppo Seven or Spice Garam Masala
  • 1 Tbsp Aleppo pepper
  • 3 cloves garlic, chopped
  • 2 Tbsp wine vinegar or lemon juice
  • 1 cup parsley or cilantro
  • salt & Reshampatti pepper to taste

  1. Put olive oil and tomato paste in a pot and heat on medium-low.
  2. Sauté 3 minutes, stirring constantly.
  3. Meanwhile, chop green beans into 2-inch sections.
  4. Once the oil is red, add ¼ cup water, spices, green beans and garlic to the pot.
  5. Stir well and simmer for 5 minutes.
  6. Add salt, vinegar and ¾ of the parsley. Cook 2-3 minutes more.
  7. Garnish with remaining parsley.

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February 1st, 2017

Cucumber, carrot and daikon salad
A little salad or condiment that’s quick and goes great with meat or grilled fish.
Recipe courtesy of Épices de Cru


  • 2 medium carrots
  • 1piece of daikon radish, about 6-inches
  • 1 small English cucumber
  • 1 Tbspsea salt
  • 4 Tbspsesame seeds, toasted
  • 6scallions, minced
  • 1clove garlic, chopped
  • ½ cuprice vinegar
  • 3 Tbspsesame oil
  • 1 Tbspmaple syrup (opt.)
  • 3 tsp Korean pepper or Aleppo pepper

  1. Peel carrots and daikon. Slice into ¼-inch rounds.
  2. Cube cucumber.
  3. Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the vegetables.
  4. Let stand 15 minutes. Discard the juice that collects at the bottom of the bowl.
  5. Add remaining ingredients and stir well. Let stand at least 10 minutes or longer.
  6. This salad lasts a few days in the fridge, and makes a great condiment.

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