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Lexington Style BBQ Pork
North Carolinians take their barbecue very. Very. Seriously.
Mesquite Lime Fajitas
In the hierarchy of Tex-Mex meals, fajitas just may be king.
Gullah Crab Fried Rice
Gullah cooking, which originated in the swampy lowlands and barrier islands of North and South Carolina, Georgia, and Florida, is nearly synonymous with rice and seafood.
Grilled Snapper Sandwich with Criolla Sella Remoulade
When looking to make an unforgettable fish sandwich, we recommend pulling these things together. Get your grill, some ripe tomatoes and sweet onions, and a firm filet of mild red snapper.
Corned Beef Brisket
Brisket is hearty cut of beef. It’s cut from the pectoral muscles of a cow, which are found directly over the front shank and under the large chuck cut at the front of a cow’s chest.
Enmoladas
When enchiladas first came into being centuries ago in Mexico, they were simple street food, corn tortillas dipped in a chile sauce and eaten right away.
Prosciutto and Arugula Pizza
When you’ve got a good thing, you stick with it, and that’s just what we did when we decided to make this recipe.
Grilled Margherita Pizza
According to legend, Margherita pizza—a simple, beautiful pizza made with crushed tomatoes and fresh mozzarella and basil—came into being in Naples, Italy, and was so named in 1889 by
Deep Dish Hot Italian Sausage Pizza
The birth of Chicago-style deep dish pizza is often credited to Ike Sewell, the businessman and restaurateur who opened the first Pizzeria Uno deep-dish restaurant 1943, though there are a few stor
Gravlax with Dill Pollen
Gravlax, a type of cured salmon traditionally flavored with abundant amounts of dill, is a Scandinavian recipe that dates back to 14th-century Sweden.
Brined Pork Chops with Poached Fennel
For the last twenty years or so, in response to increasing interest in lean and healthy meats, pork farmers have been working diligently to breed the fat out of pork in favor of leaner animals.
Grilled Cheese with Red Jalapeno Flake Butter
Is there a food that’s more comforting than an ooey, gooey grilled cheese sandwich, with loads of melty cheese hugged by toasty slices of buttery, golden-crusted bread? We think not.
Dolmeh
There are many, many kinds of dolmeh in the world.
Avakaya
Indian culinary culture has a long history of pickling, curing perishable food in a briny solution for upwards to 4,000 years.
Cacio e Pepe
Cacio e Pepe is a classic Italian dish with its origins in the hills surrounding Rome. It is one of the foremost examples of cucina povera, or “poverty cooking”.
Watalappan
Watalappan (WAHT-a-lahp-un) —also known as watalappam or vattalappam—is a silky-smooth, creamy, egg-based custard and a relative of the crème caramel family, and it is the inspira
Shkmeruli
I just want to get this out of the way as quickly as possible, and end everyone’s suspense: Spatchcocking is a fantastic way to cook chicken!
Braised Ethiopian Collard Greens
Gomen, or braised Ethiopian collard greens, are a standard side dish in Ethiopian cuisine, richly seasoned and sitting in a tart, spicy sauce.
Awaze Sauce
Are you ready for the easiest condiment you’ll ever assemble, that will make you look like a wizard in the kitchen?
Three Cheese Puff Pastry
If you’re looking for party-friendly snacks that are rich and delicious and sure to dazzle your family and friends, then look no further. These cheese sticks have it all.
Indian Chicken Wings
We had a handful of spices we really wanted to showcase, ones that are fruity and bold, kind of spicy, and complex.
Tomahawk Steak with Brazilian Steakhouse Blend
Go big or go home, so the saying goes. We were trying to decide what to make with earthy, pungent Brazilian Steakhouse Seasoning.
Stuffed Choricero Pepper
It wasn’t that hard to figure out what we wanted to do with Dried Choricero Peppers once we had them in stock.
Pink Peppercorn Gimlet
Gimlets have a murky history, confounded by alcohol and legend.
Ginger Wild Rice
Cooking wild rice is not terribly complex. People have put countless hours into the many ways to cook white rice, but wild rice? It’s pretty straightforward.
Lapsang Souchong Duck Breast
Duck is commonly eaten around the world, though it has been slow to show up in American kitchens.
NYC Styled Hot Dog with Porter Mustard
New York Hot Dogs are no nonsense hot dogs with a little bit of flair, and it’s the toppings that give it their classic New York style.
Porter Beer Mustard
Mustard is one of the world’s oldest condiments; it’s been ground into paste with water, or wine, for thousands of years.
Pickled Red Onions
Red onions are the perfect onions for pickling. When they’re raw, their vibrant hue and sturdy structure adds great visual dimensions and crunchy texture to everything from pasta salad to salsa.
Puya Chile Sauce
Puya Chiles often get overlooked in favor of flashier chiles.
Chilaquiles with Puya Chile Sauce
Chilaquiles are a playful way to have to a fun brunch or a breakfast-for-dinner hybrid.
Thai Sweet Chili Sauce
We took some time to tinker in our kitchen with our sweet and spicy Thai Sweet Chili Seasoning, since the best way to understand how to use a
Dill Focaccia Bread
Dill Seed is not just for pickles.
Thai Sweet Chili Chicken Wings
Chicken wings have become a celebrated part of our culinary landscape. Created in Buffalo, NY, in 1964, chicken wings were mainly local to New York State bar menus until the mid-1980s.
Malagueta Crab Cocktail
When you want a spicy and refreshing appetizer, look no further than our Malagueta Pepper and Crab Cocktail. This brisk, crunchy crab cocktail puts Brazil’s beloved Malagueta Chile to work.
Cinnamon Scones
Scones get a bad rap. They’re often looked upon as dense carb-loads that sit hard in the belly and induce naps.
Vichyssoise
Smooth, rich, and deceptively easy, we took the classic cold soup vichyssoise and gave it a savory, nutty twist.
Smoked Ribs
Tender, juicy, smoky, and richly seasoned.
Homemade BBQ Sauce
We have kind of a love-hate relationship with barbecue sauce.
Dry Rib Rub
We love smoked ribs.
Honey Mustard Potato Salad
Our recipe for Honey Mustard Potato Salad is as close to “set it and forget it” as it gets.
Orecchiette with Clams and Calabrian Chiles
Calabrian Chiles are beautiful peppers. They are spicy without being overwhelming, with deep flavor that echoes to Calabria’s dense clay soil, salty sea air, and abundant Mediterranean sun.
French Vinaigrette Dressing
There’s a misconception that making homemade vinaigrette can be tedious.
Quesabirria Tacos
The quesabirria taco is an ooey, gooey hybrid of a taco and a quesadilla.
Marinated Smoky Feta
If you want a fresh new take on an ancient cheese, we can help!
Cape Malay Couscous and Asparagus
This dish celebrates all the great tastes of summer—rich, sweet tomato, snappy asparagus, and a tart burst of lime.
Mushroom Risotto
Let’s talk about how to make mushroom risotto. Risotto, a glorious amalgamation of rice, seasonings, cheese, and broth, is a staple dish in the cuisine of northern Italy.
Chicken Parmesan Sandwich
This is the kind of sandwich that other chicken parmesan sandwiches aspire to be. It’s rich, filling, juicy, spicy, cheesy, fragrant, and finishes with a bit of tart contrast.
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