A little inspiration. A world of flavor.
Bright ideas for working menus. Explore six spice-led recipes, find the ingredients behind them, and start a wholesale conversation.
Recipes: 6
Beans & pulses
Whole cumin seeds bring texture and a warm, nutty aroma to chickpeas finished with lemon and parsley. Ground coriander rounds out the citrus, making this a useful starting point for grain bowls, a warm side or a shared platter.
Beans & pulses
Ground guajillo gives these saucy black beans a rounded chile flavour, supported by garlic, onion and oregano. A squeeze of lime at the end lifts the tomato base. Serve them as a side, or use the beans to anchor a rice bowl.
Rice & grains
Turmeric colours this rice a warm gold, while coriander and a little cumin give the grains a fragrant savoury base. Keep the seasoning measured and the grains separate for a side that works across bowls, plated meals and vegetable spreads.
Vegetable sides
Roasted carrots meet a light coating of cinnamon, ginger and maple, finished with lemon to balance the sweetness. The spices go on near the end of roasting so their aroma stays prominent without spending the full cooking time against a hot tray.
Sauces & dressings
Dried oregano, garlic and black pepper give this lemon dressing a savoury edge. A small amount of maple softens the sharpness without making it sweet. Whisk a batch for salads, grain bowls or a finishing drizzle over just-cooked vegetables.
Vegetable sides
Roasting gives mushrooms browned edges before a finishing coat of garlic, oregano and black pepper. Lemon lifts the earthy flavour at the end. This flexible side can also become a topping for grain bowls, toast or a plated vegetable main.
No recipes match those filters. Try another ingredient or clear the filters.
