Recipes with Spices

Peppers slump into tomatoes, eggs set in little hollows, and a final dusting of Haranea’s Espelette Pepper Powder, organic and PDO certified, brings gentle, lingering warmth rather than bite to this Basque classic.

Oil-slicked flatbreads come out crisp at the edges, the sesame toasty and the kitchen fragrant: Place des Épices’ organic Épices Zaatar, a blend of oregano, tangy sumac and roasted Ugandan sesame, brings Levantine cooking to the table.

A quarter of a nutmeg grated into simmering cream is enough to perfume a whole gratin: Place des Épices’ organic whole nutmeg, hand-harvested and sun-dried for weeks, lends its incomparably powerful fragrance to golden layers of potato.

Silky, ivory and steaming, this soup deserves a pepper that will not dull its pale color: Place des Épices’ organic Sri Lanka white peppercorn, hand-harvested in Kandy, adds finesse and a clean, lively bite.

The lemon hisses in foaming butter, the scallops turn golden, and then comes Place des Épices’ organic white Kampot pepper, rare and hand-picked at full ripeness, its intense heat hiding notes of fresh herbs and lemon.

Before the powder comes the root: Place des Épices’ organic turmeric shavings, dried Indian root simmered with fresh ginger, turn a pot of water into a golden, warming cup finished with a slice of lemon.

Every grain of basmati turns gold after a minute in the pot with butter and onion: Place des Épices’ organic ground turmeric, a Suroma variety from India prized for its high curcumin content, brings its warm, earthy flavor to the pilaf.

Lemongrass and galangal fill the air the moment the spices hit the hot oil, then coconut milk softens everything: Place des Épices’ Thai green curry, a fresh, herbaceous blend of a dozen organic spices and aromatics, carries the whole dish.

Crisp shards of pita, crunchy radishes and torn mint, then a last dusting of crimson: Place des Épices’ organic sumac, vibrant red, fruity and tangy, gives this Middle Eastern salad its bright, lemony finish.

Pears turn translucent in a syrup scented with orange zest and a few little stars: Place des Épices’ organic star anise, picked and sorted by hand, with an aroma more powerful than green anise, perfumes the whole pan.

Crisp potatoes, a thick tomato sauce and a dollop of garlic mayonnaise, as in a tapas bar: Place des Épices’ organic smoked paprika from Murcia, deep, warm and subtly sweet, gives the sauce its color and its soul.

A gentle, resinous warmth rises from the pot where chicken simmers with tomato and ginger: Place des Épices’ Selim peppercorns, from a berry that grows wild across West Africa, add their surprising lemony, cocoa-like notes.