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Recipes with Cloves

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Litibu Collective Chicken Pho

| Jamie Aragonez


This recipe is from Diem Nguyen the the owner of Litibu Collective. Diem is a friend of World Spice and we're thankful she shared her Mom's recipe for one of our favorite chicken soups.   "You may have had phở bò (beef pho), but have you tried phở gà? Phở bò is a long process...

Café De Olla

| Jamie Aragonez


One of my favorite breakfast drinks is Mexican spiced coffee. This drink is traditionally made in a large clay pot where you simmer warm spices like true cinnamon, cloves and star anise with coffee. It's name translates to ''pot coffee'' because the clay pot adds an earthy fla...

Absinthe Long Pepper Angel Food Cake

| Jamie Aragonez


It's time to celebrate Absinthe Day! The illustrious Parisian liqueur is noted for its exotic spicing and hallucinogenic effect, but instead of concocting a deadly drink we've decided to make a cake! More user friendly, an Angel food cake makes an ideal sponge for the warm her...

Portuguese Ginjinha

| Jamie Aragonez

Beverages, Cocktails

Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year Pacific Northwest cherries to be in season so we could try to make our o...

Eggnog Chiffon Pie

| Amanda Bevill

Holiday, Desserts

One sure sign that winter has arrived is the appearance of eggnog in the grocery stores. We're going to use that distinctive flavor here in this light and airy Eggnog Chiffon Pie, but we'll also be giving it a subtle new make-over by substituting for the traditional . This al...

Melange Classique

| Sherrie Hahn


This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and bean dishes. Melange Classique will work well as a rub on a...

Quatre Epices

| Sherrie Hahn

Sauces & Dressings, Desserts, Entrees

Despite its name, which means "four spices" in French, this blend never seems to keep strict count on the number of its ingredients. Quatre Epices can be used in both savory and sweet dishes. Often included in paté, forcemeat and sausage making, it is equally at home in ginger...

Poudre Forte

| Sherrie Hahn

Desserts, Entrees

Poudre Forte is a wonderful spice mix that was used throughout medieval Europe and is still used today by culinary recreationists. The actual components may vary, but Poudre Forte, or "strong powder," is commonly based on cinnamon, clove and black pepper, some of the most impo...


| Sherrie Hahn


Our July 2018 Cookbook Club selection was Chai, Chaat & Chutney: a street food tour through India, and we were looking forward to it ever since we heard that author Chetna Makan was coming out with a new cookbook! We loved her on "Great British Bake Off" and her first cookbook...

Corned Beef and Caraway Cabbage

| World Spice


Spring is in the air! This is my favorite time of year: Spring training baseball is on the radio, Mother Nature is providing us with some gorgeous sunny days between all the rain, and one of the most fun celebrations on the calendar is right around the corner. That's right, S...