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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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...