Herbs and Spice recipe collection

Curried chicken breasts brown flour-dredged chicken in butter, then bake in a fragrant curry sauce with ginger, cinnamon, onion and garlic, finished with lime over rice.

Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.

Curried corn chowder pulses half the corn into a silky puree, then folds in whole kernels with onion, peppers, cumin, and curry powder. Dairy-free, light-bodied, and ready in 40 minutes.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

Homemade dry jerk seasoning with allspice, thyme, cayenne, cinnamon, nutmeg, and black pepper. A Jamaican-style spice rub for fish, vegetables, chicken, and snacks.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

Easy chicken tandoori marinates pieces in spiced yogurt with curry powder, garlic and paprika, then bakes to juicy tender perfection. Seven pantry ingredients, restaurant flavor at home.

Easy garam masala: a streamlined four-spice blend of black cumin, peppercorns, cloves, and nutmeg ground fresh. Essential warming Indian spice mix.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Smoky roasted eggplant bharta with green chilies, onion, and fresh cilantro, finished with ghee. A simple vegetarian Indian side dish with bold, fire-roasted flavor in every bite.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Curried eggs on toast with sliced hard-boiled eggs in a mild curry milk sauce, scattered with toasted almonds. A retro Anglo-Indian comfort lunch ready in 30 minutes.

Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.

Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.