The Spice Notebook

Earthy, sweet, and fiery formulations. Discover how to incorporate high-potency single-origin harvests and botanical teas into your culinary routine.

Sweet / Dessert

Saffron Cardamom Poached Pears

A simple but regal dessert. Firm pears simmered in a golden honeyed syrup flavored with crushed green cardamom pods and pure Kashmiri saffron threads.

45 mins Serves 4 Pairs with Chamomile Lavender
Botanical Elements:
Quick Steps:
  1. Peel 4 Bosc pears, leaving stems intact.
  2. In a saucepan, bring 3 cups water, 1/2 cup honey, crushed cardamom, and saffron threads to a boil.
  3. Submerge pears, cover, and simmer on low for 30 minutes until tender. Serve warm with the reduced syrup.
Savory / Main

Moroccan Spiced Lamb Tagine

A slow-cooked, rich stew of lamb shoulder, dried apricots, and chickpeas, heavily spiced with wild-harvested Anti-Atlas cumin and Rabat coriander.

2.5 hours Serves 6 Pairs with Yunnan Gold
Botanical Elements:
Quick Steps:
  1. Toss cubes of lamb shoulder in ground cumin, coriander, and salt. Sear in oil.
  2. Sauté onions, garlic, and ginger. Add lamb back, cover with stock, and add apricots.
  3. Cover and braise on low heat for 2 hours until the lamb falls apart. Garnish with almonds and fresh cilantro.
Savory / Side

Smoked Paprika & Lime Cauliflower

Transforming cauliflower florets with the deep smoky sweet sugars of oak-smoked sweet paprika and a fiery kick of chipotle pepper.

30 mins Serves 4 Pairs with Saffron Chai
Botanical Elements:
Quick Steps:
  1. Preheat oven to 220°C (425°F). Cut 1 head cauliflower into florets.
  2. Toss with olive oil, smoked paprika, chipotle, and sea salt.
  3. Spread on a sheet pan, roast for 20-25 minutes until caramelized at edges. Squeeze fresh lime juice immediately.
Infusion / Beverage

Cardamom Rose Chai Latté

A calming, aromatic variation of our house Saffron Chai. Simmered in oat milk and finished with crushed cardamom seeds and food-grade rosewater.

15 mins Serves 2 Made with Saffron Chai Blend
Botanical Elements:
Quick Steps:
  1. Boil 1 cup water with Chai blend and crushed cardamom pods for 5 minutes.
  2. Add 1.5 cups milk (oat/dairy) and honey. Simmer gently for 3-4 minutes.
  3. Strain into mugs, stir in 1/2 tsp rosewater, and garnish with dry rose petals.