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UA-52142469-1
THE FOODIE KITCHEN
RECIPES & COOKBOOKS
SPICES &
SAUCES RECIPES
1. Garam Masala (Indian Spice Blend)
A fragrant, warming mix—essential in Indian cooking.
Ingredients:
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1 Tbsp cardamom pods
1 Tbsp black peppercorns
1 tsp cloves
2 cinnamon sticks
1 whole nutmeg
Instructions:
Toast all spices (except nutmeg) in a dry skillet until fragrant.
Cool, then grind with nutmeg in a spice grinder or mortar and pestle.
Store in an airtight jar.
Chef’s Tip:
Sprinkle over curries, roasted veggies, or even popcorn!
Ingredients:
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1 Tbsp cardamom pods
1 Tbsp black peppercorns
1 tsp cloves
2 cinnamon sticks
1 whole nutmeg
Instructions:
Toast all spices (except nutmeg) in a dry skillet until fragrant.
Cool, then grind with nutmeg in a spice grinder or mortar and pestle.
Store in an airtight jar.
Chef’s Tip:
Sprinkle over curries, roasted veggies, or even popcorn!
Tzatziki Sauce (Greek Yogurt & Cucumber Dip)
Cool, creamy, and perfect for grilled meats or veggies.
Ingredients:
1 cup Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp chopped dill or mint
Salt & pepper
Instructions:
Mix all ingredients in a bowl until well combined.
Chill at least 30 min to let flavors meld.
Serve as a dip, sauce, or salad topper.
Chef’s Tip:
Add extra lemon juice for a brighter, tangier finish!
Ingredients:
1 cup Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp chopped dill or mint
Salt & pepper
Instructions:
Mix all ingredients in a bowl until well combined.
Chill at least 30 min to let flavors meld.
Serve as a dip, sauce, or salad topper.
Chef’s Tip:
Add extra lemon juice for a brighter, tangier finish!
Harissa (North African Chili Paste)
A bold, smoky hot sauce for meats, grains, and more.
Ingredients:
10 dried red chilies, stemmed and seeded
2 cloves garlic
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp lemon juice
Salt, to taste
Instructions:
Soak chilies in hot water until soft; drain.
Toast seeds in a pan, then grind.
Blend chilies, spices, garlic, tomato paste, olive oil, lemon juice, and salt to a paste.
Store in a jar with a layer of oil on top.
Chef’s Tip:
Swirl into soups or mix with yogurt for a zesty dip.
Ingredients:
10 dried red chilies, stemmed and seeded
2 cloves garlic
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp lemon juice
Salt, to taste
Instructions:
Soak chilies in hot water until soft; drain.
Toast seeds in a pan, then grind.
Blend chilies, spices, garlic, tomato paste, olive oil, lemon juice, and salt to a paste.
Store in a jar with a layer of oil on top.
Chef’s Tip:
Swirl into soups or mix with yogurt for a zesty dip.
Ras el Hanout (Moroccan Spice Blend)
A complex blend, the heart of Moroccan comfort food cookbook traditions.
Ingredients:
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground ginger
1 Tbsp ground cinnamon
2 tsp ground allspice
2 tsp ground turmeric
1 tsp cayenne pepper
1 tsp ground cloves
1 tsp ground nutmeg
½ tsp ground black pepper
Instructions:
Combine all spices in a small jar.
Mix thoroughly and store airtight.
Sprinkle into tagines, stews, or over roasted vegetables.
Chef’s Tip:
Try this in one of our easy cookbook recipes from Savannah Ryan’s global collection!
Ingredients:
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground ginger
1 Tbsp ground cinnamon
2 tsp ground allspice
2 tsp ground turmeric
1 tsp cayenne pepper
1 tsp ground cloves
1 tsp ground nutmeg
½ tsp ground black pepper
Instructions:
Combine all spices in a small jar.
Mix thoroughly and store airtight.
Sprinkle into tagines, stews, or over roasted vegetables.
Chef’s Tip:
Try this in one of our easy cookbook recipes from Savannah Ryan’s global collection!
Salsa Verde (Mexican Green Sauce)
A fresh, zesty sauce—ideal for meals for families or as a dinner for kids topping.
Ingredients:
6 tomatillos, husked and rinsed
1 jalapeño, seeded (for less heat)
1 clove garlic
½ cup fresh cilantro
¼ cup chopped onion
1 Tbsp lime juice
Salt, to taste
Instructions:
Boil tomatillos and jalapeño until soft (about 5 min).
Drain and blend with garlic, cilantro, onion, and lime juice.
Season with salt and serve chilled.
Chef’s Tip:
Serve this over tacos, grilled chicken, or with tortilla chips from the comfort food cookbook by Savannah Ryan.
Ingredients:
6 tomatillos, husked and rinsed
1 jalapeño, seeded (for less heat)
1 clove garlic
½ cup fresh cilantro
¼ cup chopped onion
1 Tbsp lime juice
Salt, to taste
Instructions:
Boil tomatillos and jalapeño until soft (about 5 min).
Drain and blend with garlic, cilantro, onion, and lime juice.
Season with salt and serve chilled.
Chef’s Tip:
Serve this over tacos, grilled chicken, or with tortilla chips from the comfort food cookbook by Savannah Ryan.
Gochujang Sauce (Korean Sweet & Spicy Paste)
A modern Asian favorite—amazing in easy international recipes or vegan based meals.
Ingredients:
¼ cup gochujang (Korean chili paste)
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp honey or maple syrup
1 tsp sesame oil
1 clove garlic, minced
Instructions:
Whisk all ingredients together until smooth.
Use as a marinade, dip, or drizzle for bowls and grilled veggies.
Chef’s Tip:
This pairs perfectly with vegan based meals from the Savannah Ryan cookbook collection.
Ingredients:
¼ cup gochujang (Korean chili paste)
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp honey or maple syrup
1 tsp sesame oil
1 clove garlic, minced
Instructions:
Whisk all ingredients together until smooth.
Use as a marinade, dip, or drizzle for bowls and grilled veggies.
Chef’s Tip:
This pairs perfectly with vegan based meals from the Savannah Ryan cookbook collection.
Ready for seconds?
Dive into the complete Spices & Sauces Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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