10,000 spiced recipes

Peach upside-down cake with a spiced gingerbread batter over brown sugar-glazed peach halves and cherries. A warmly spiced twist on the classic upside-down cake.

Gingerbread men cookie dough with dark molasses, brown sugar, and four warm spices. Make the dough one day, refrigerate overnight, and cut and bake the next for crisp, spiced cookies.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Applesauce cheesecake: smooth cream cheese cheesecake with applesauce and warm spices on graham-pecan crust, finished with warm pecan caramel sauce.

Dress up your chicken for dinner with this recipe that uses a variety of spices to create an extravagant taste.

Rich pumpkin cheesecake with cream cheese, warm spices, and heavy cream in a crumb crust. Sweetened with fructose and spiced with cinnamon and nutmeg for a holiday showstopper.

A savory and hearty meatball stew made with potatoes, juicy tomatoes and a variety of herbs and spices.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Old-fashioned applesauce cake with warm spices, walnuts, and raisins, baked in a tube pan and finished with a bourbon whiskey frosting. A holiday-worthy spice cake that improves overnight.

Baked Indian pudding with molasses is the colonial New England dessert at its purest: scalded milk, cornmeal, dark molasses, and warm spices baked low for 2 hours into a quivering, deeply spiced custard. Serve with cream.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Make your meat feel special with this marinade made from a variety of spices.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.

Massaman curry paste: a homemade Thai-Muslim spice blend of dried chiles, lemongrass, galangal, shallots, and warm Indian-influenced spices. The flavor base for the country's most aromatic curry.