Pastes
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David Leite's Favorite Portuguese Paste
Pastes
From David Leite What's great about this paste is that it's infinitely customizable. Sometimes I double the garlic, add more tomato paste, a big handful of chopped fresh parsley, cilantro, thyme, or rosemary—whatever I have on hand. And for those chiliheads out there, feel fr...
Achiote Paste
Pastes
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Ann...
Rose Harissa Paste
Sauces & Dressings, Pastes
Ottolenghi fans rejoice! If you can't find the Rose Harissa Paste that is called for in some of his recipes we've got you covered so now you can make your own. We've adapted our best selling blend with addition of roses to give it a special sweetness and devised this quick an...
Orange Tarragon Compound Butter
Sauces & Dressings, Pastes
We've all been there. You want to add a little pizzazz to your finished dish but just don’t have the time or inclination to go that final step and make a sauce. Enter the Compound Butter. Like a knight in shining (glistening?) armor, these handy little life savers can come str...
Vadouvan Paste
Pastes
is a spice blend with South Indian and French influences, and the name means "sun-dried spices" in French. This fusion blend can be used just like a curry powder, or made into the iconic Vadouvan paste, a rich blend of onion, shallots and aromatics. Making Vadouvan paste ta...
Szechuan Compound Butter
Sauces & Dressings, Pastes
This delicious Szechuan compound butter neatly captures the elusive flavor of Szechuan pepper. The mild peppery bite is in perfect balance, and the tingly aftertaste lingers in the most pleasant way. A hint of lemon and scallion complete the flavor profile. We enjoyed a gener...
South Asian Coconut Butter
Sauces & Dressings, Pastes
Things are getting saucy. For the April 2016 Meet & Eat, we were joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this coconut "butter," using classic South Asian flavors like and to add a little zing to coconut...
About our Recipes
The best way to show off our amazing spices is with amazing recipes. Our staff is continuously crafting original creations and adaptating old favorites to show just how much the right spice can make your recipes amazing.
Meet Our Chef
Jamie is the driving force behind our creative recipe development and leads the team at our Flagship store in Seattle. A first generation Mexican-American, she was Chef de Cuisine at Ted Habiger’s Room 39, a 2x James Beard nominee, before joining our team.
