From Royal Spice and Malabar Mix, to Kadhai Spice and Chai Baking Spice, the idea is to make using Indian spices less intimidating and more fun one edible adventure at a time. They also make local produce even more delicious.
Campfire Daal: Mixed Lentils
A dehydrated product to amp up camp food (or when you’re on the ski hill). Using organic BC lentils and gently smoked with pruned vines. Add boiling water and boom – instant daal!
The idea is to rehydrate this whilst you use a spice blend to cook up a protein or things like rice or veggies.
Deep with royal roots, made using all the expensive spices. Red meat and a bit of heat are its partners-in-crime. Sprinkle when you season your steak or add to your burger mince (because a kebab is a kofte is a burger). Let your imagination run wild.
A south Indian blend inspired by Kerala. Savoury with sweet notes from things like cinnamon, fennel and star anise. Delicious with seafood, chicken, pork and veggies. My foodie friends have even baked with it, so there really aren’t any rules.
A fragrant mix using Chai spices. The idea is to sprinkle into your favourite baking, fruit or cocktail syrup recipes to give it a little Indian vibe. Exclusively available at The Paisley Notebook.
Fennel, coriander, cumin, a touch of chilli and no weird stuff (you should probably smell me, though). Try me with sautéed mushrooms, roasted veg or Pacific seafood to name a few.
‘A Naturally Constructed Feast’ Market Bag
Local and sustainable – handmade in Vancouver by a non-profit social enterprise that employs and empowers women, printed with eco-friendly water-based inks, designed by me in Kelowna, BC. Just like with my dinners, the same attention to detail and care has gone into this product and I’m super proud of it.
© 2019 The Paisley Notebook | Site by: SPUN