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.

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.
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.
January 1st, 2017


Simple, delicious and ready in less than 5 minutes! Alongside a small salad, this omelette makes a perfect brunch or light meal.
Recipe courtesy of Épices de Cru


  • ½ tsp cumin, coarsely ground
  • 2 eggs
  • 3 Tbsp onion, chopped
  • 1 small tomato, chopped
  • 1 green chili, chopped
  • 3 Tbsp cilantro, chopped
  • ¼ tsp turmeric, ground
  • 1 tsp ghee or vegetable oil and butter
  • salt and pepper to taste

  1. Place all ingredients, except ghee, in a bowl.
  2. Place an anti-adhesive, 10 inch pan on high heat. Once the pan is hot, add the ghee.
  3. Vigorously beat eggs and vegetables for 15 seconds. Pour the blend into the pan. Mix using a spatula for a few seconds to seize the eggs. Spread the ingredients evenly in the pan to make the omelet.
  4. Using your hand sprinkle a few drops of water on the sides of the pan to create steam. Cover immediately for 1 or 2 minutes, or until the omelet is cooked to your taste.
  5. Serve with chutney or lime wedges.
December 1st, 2016

Apple Cobbler

A classic that never gets old! Don’t be afraid to use the same apples or a combination of different apples to obtain different tastes and textures.
Recipe courtesy of Épices de Cru


  • 6 Apples peeled and cubed
  • 1 tsplemon juice
  • 1 tsp vanilla extract
  • 1 tsp Mulling Spices, ground
  • ½ cup brown sugar

  • 1¼ cuprolled oats
  • ½ cup almonds, slivered
  • ¼ cupall-purpose flour
  • ¼ cup brown sugar
  • 1/3 cup butter, softened

  1. Preheat oven to 350° F.
  2. Mix the apples, lemon juice and vanilla together in a baking dish.
  3. Add the spices and sugar and blend well. Set aside.
  4. In a bowl, mix together oats, almonds, flour and sugar. Add the butter and mix well.
  5. Spread the crust over the apples and place in the oven. Cook for 40-50 minutes.
November 1st, 2016

Bowl of Carrots and Peas

Spice combinations such as the ones used in 1,001 Nights spice blend are traditionally used for meat dishes. Carrots and green peas, however, lend themselves well to sweet and sour flavors. The acidity of the sumac in this blend complements the sweetness of the vegetables.
Recipe courtesy of Épices de Cru


  • 3 Tbsp butter
  • 1 medium onion, finely chopped
  • 1 cup carrots, cut in sticks
  • 2 tsp 1,001 Nights spice blend, ground
  • 2 Tbsp sugar or honey
  • ½ cup water
  • salt to taste

  1. Melt butter in a pan on medium heat.
  2. Add onions, carrots, salt, spices and honey. Mix well. Add water and cook covered for 3 to 4 minutes.
  3. Remove cover and mix well.
  4. Add peas when carrots are almost dry and begin to glaze. Mix well. Cover again and lower heat.
  5. Cook for another 5 minutes and serve.
October 1st, 2016

chicken kebobs
Yakitori, or chicken kebabs, are extremely popular in Japan. They’re one of its most emblematic street foods, often served with a cold beer in a bar or Izakaya. We like this recipe with vinegar instead of the sweeter, more traditional mirin. Recipe courtesy of Épices de Cru


  • ½ cup soy sauce
  • ¼ cup sugar
  • ¼ cup rice vinegar
  • 4 scallions, whites only
  • 1lb chicken in 3 cm cubes
  • Épices de Cru Shichimi Togorashi, for garnish

  1. Soak wooden skewers in water for 30 minutes.
  2. Put soy sauce, sugar and vinegar in a pot. Bring to boil and watch that it doesn’t boil over. Reduce heat to medium and simmer for 10 minutes. The sauce should reduce by half. Set aside.
  3. Cut scallions into 3-inch chunks.
  4. Make the kebabs by alternating chicken cubes and onion chunks (around 4-5 pieces for each skewer).
  5. Cook skewers in a hot pan for 5-7 minutes on one side. Flip them and cook until half-cooked, 2-3 minutes.
  6. Dip the kebabs in the sauce, return them to the pot, and cook for another 2-3 minutes.
  7. Dip the kebabs again and cook on the other side until the yakitori is cooked through.
  8. Garnish with shichimi togorashi and serve.
September 1st, 2016

It doesn’t get much easier than this! Recipe courtesy of Épices de Cru


  • 1½ lb fillet sea bass with skin (or striped bass, red snapper, or yellow perch)
  • Coarse sea salt, about ½ tsp. salt for every 6 oz. fish
  • 1 tsp lemon zest, grated
  • 1 tsp orange zest, grated
  • Juice of ½ lemon
  • Juice of ½ orange
  • Salted capers, rinsed, OR caperons (large capers), cut in half
  • Extra virgin olive oil
  • 1 tsp Lemon Pepper blend, ground



  1. Place fillets in a large dish. Sprinkle with salt on both sides. Cover and refrigerate 20 to 30 minutes.
  2. Rinse fish well in cold running water. Dry well. Slice into four portions. Rub with oil.
  3. In a frying pan (or on the barbecue) grill fish over high heat approximately 3 minutes on either side.
  4. Combine citrus zest, juice, capers, olive oil and pepper.
  5. Serve accompanied with vinaigrette sauce and sautéd watercress.
August 1st, 2016

The simple charm of this recipe lies in the endless possibility of textures we can achieve – depending on the different combinations of nuts used. It is of course also delicious with only one type of nut (adjust the quantities if necessary) or even roasted chickpeas. Recipe courtesy of Épices de Cru


  • 4 chicken breasts, deboned
  • Juice of 1 lemon
  • Salt, pepper, to taste
  • 1 Tbsp Aleppo pepper (optional)
  • 1 Tbsp olive oil

For the Dukkha:

  • 4 Tbsp Dukkha spices
  • ¼ cup hazelnuts
  • ¼ cup almonds or pistachios
  • ¼ cup crispy chickpeas

For the yogurt:

  • 1 cup thick, plain yogurt
  • 1 garlic clove, finely grated
  • pinch of salt

  1. Marinate the chicken in lemon juice, salt, pepper, Aleppo pepper, and olive oil – ideally for a few hours.
  2. Grind the dukkha spices finely.
  3. Grind half the hazelnuts, almonds and chickpeas into a medium/fine powder.
  4. Grind the remainder of the nuts to a chunky texture.
  5. Mix them all together and set aside.
  6. Mix the yogurt, garlic and salt. Set aside.
  7. Grill or roast the chicken. Serve garnished with yogurt and dukkha.
July 1st, 2016

This Mexican recipe deliciously combines jicama with pineapple, lime juice and chiles. In its native Mexico, jicama (aka: ‘Mexican Yam’) is often combined with chili powder, fresh citrus fruits, red onion and ginger in salads, soups and cooked dishes. Recipe courtesy of Épices de Cru


  • 1 small pineapple peeled and cut into ½ inch chunks
  • 1 medium jicama peeled and cut into ½ inch chunks
  • Juice of 1 lime
  • 3 Tbsp fresh coriander, coarsely chopped
  • 1 1/2 tsp Pasilla de Oaxaca or any smoked chile
  • Salt, to taste

  1. In a bowl, combine the ingredients and mix well.
  2. Check seasoning and adjust to your taste with more lime juice, chili powder or salt.