A local chef hailing originally from the Azores shared his family recipe for the typical spice blend of the region. It is packed with Nora Chile, smoked paprika, garlic, cinnamon, and more. The earthy, mild peppery blend is ideal for lamb, seafood, and pork
A North Market Spices original blend.
Ingredients:
Nora Chile Pepper, Garlic, Paprika, Cinnamon, Coriander, Paprika – Smoked Spanish, Bay Leaf, Cumin, Allspice, Turkish Oregano, White Pepper, Piri Piri Pepper, Black Pepper
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Recipe by Mike Grosh - North Market Spices Staff Ingredients 4 LB Chicken Thigh (skin-on, bone-in optional) 4 tbsp Vegetable Base (We use the Better than Bouillon brand) 2 oz Qorma Masala 12 oz Golden Raisins 8 oz Cashew Butter 12 oz Greek Yogurt Optional ***(3 tsp KB Gunslinger) spicy boi remix*** ***a little bit of Tandoori Masala can be added too*** Procedure Preheat oven to 375 F In a...
The word “potlatch” is derived from the Pacific Northwest Native American dialect. Translated, it means giving. In practice, a potlatch is a gift-giving feast. There are many variants of the potlatch seasoning; ours forgoes the sugar for a more savory blend. A quick, easy, tasty, and nutritious meal is quickly made with Salmon and Potlatch seasoning. Recipe Ingredients: Salmon, we are big...
With St Patrick's Day less than a month away it's time to get started with the North Market Spices Corned Beef / Pastrami Kit. A lot of time and testing went into the creation of our blend to perfect the level of flavor and balance the salt. Many a brisket was sacrificed in our quest. We’ve come up with a recipe and technique that works time and time again. We source our beef briskets from...