A quintessential set of Indian blends perfect for using individually or together. They can be used as dry rubs and can also be toasted in order to make sauces.
Garam Masala: A quintessential Indian spice blend. Essentially parallel to how Chinese Five Spice is incorporated in Chinese cuisine.
Qorma Masala: The first blend Mike brought to the shelves upon being hired as the retail manager, and it’s been a hit with our customers ever since. Used as the foundation for a cashew coconut curry dish.
Tikka Masala: Traditional blend that can be used as a dry rub for chicken and chickpeas. They can also be toasted before adding tomato puree and cream to make the sauce.
Tandoori Masala: Though it won’t deliver the bright, lobster-red coloring known with traditional Tandoor grills, you will get amazing flavors suitable for chicken, seafood and more.
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....