SAY HELLO TO EDIBLE ADVENTURES BY THE PAISLEY NOTEBOOK
From magical pop-up dinners and campfire cookouts to edible adventures with foraged things and everything in between, I’m all about restaurant-quality food in unexpected places.
My Mum taught us that ‘your food is only as good as your spices’, that’s why we import non-GMO spices from India. It’s actually the only imported thing I buy for my pop-ups because Canada is oh-so-edible.
Edible Adventures by The Paisley Notebook is a set of small-batch blends using my own recipes. The idea is to make Indian spices less intimidating and more fun. Each 60g kraft packet has about 20 edible adventures living inside of it, so the idea is to create new food memories as we go along.
A percentage of sales is also donated back to anti-racism organizations to make a little change and keep the conversation going.
Email firstname.lastname@example.org if you have any questions or would like to partner up for retail.
MEET THE FAMILY
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 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.
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.
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. Exclusive to The Paisley Notebook.
Add boiling water then boom – instant daal! Made using organic BC lentils, this dehydrated, gently smoked daal amps up camp food (or when you’re on the ski hill).