We put together all new spice boxes to be the perfect companions to our cookbook, but it’s more than that. Our larger goal with the book is really to show people that spices are not limited to South Asian cooking. Instead, learning the fundamentals of cooking with spices, layering them, and unlocking flavor makes you a more confident and intuitive cook across any cuisine!
Humor me for a second and let me explain that with an example. If you have whole cumin seeds (> pre-ground) in your pantry, and understand that its earthy flavor is unlocked when toasted or bloomed, here’s just a few things you can do with that:
- Toast ‘em and sprinkle them over yogurt or steamed rice for a kick of flavor
- Grind ‘em and use them in homemade curry powders, spice blends, dry rubs, and chutneys
- Bloom ‘em with sesame seeds to add to a salad dressing (we have a fantastic Daikon & Orange Salad with Sesame Cumin Dressing in the book!)
- Toss them into simple vegetable preparations or sabzis like okra or sauteed potatoes
- Add them to brothy beans, lentils, and even cocktails!!
With our cookbook + 6-pack bundle, you can essentially cook through most of the book! If you want to start small, there’s the cookbook + trio bundle, which features the 3 spices used most in the book. AND if you’re not interested in buying the book right now, you can buy the spice packs individually as well. Take your pick! All I really want is for high quality, well-sourced, genuinely flavorful spices to become a regular part of your pantry and everyday cooking✨
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P.S. We're going to be at WBUR Cityspace in Boston on Tuesday, March 24th, 5-8pm as part of our book tour! There will be a very special recipe demo by Asha, and a conversation about the book with Tamika Francis, founder of Food & Folklore + we'll be signing lots of books and hanging out! RSVP here before all the seats fills up!! Can't wait to see you there💕
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Diaspora Co. 6631 Saroni Drive Oakland, California 94611 |
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