2,519 spiced recipes

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Italian chocolate nut cookies (mostaccioli) are dense, spiced cocoa cookies with chopped almonds and raisins on whole wheat flour. A traditional Calabrian holiday cookie with deep chocolate-clove flavor.

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

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Baked winter squash and fruit roasts butternut, yam, apple, pear, and banana with cider and warm spices. A naturally sweet, oil-free Thanksgiving side dish.

Chow spice paste with garlic, ginger, cardamom, turmeric, coriander, and mustard seeds blended smooth. A Caribbean-style all-purpose seasoning base that keeps in the fridge.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Pork sausage barbecue beans, a one-skillet cookout side of hot Italian sausage, baked beans, bell pepper, green onions, and a brown sugar spiced BBQ sauce.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.