Introducing the Quirky Cooking Spice Blend Range!

The fresh, organic and pesticide-free spices and herbs used in these blends smell so AMAZING (and taste even better)! Here’s a little about each one. (And yes, there are more spice blends on the way!)

Butter Chicken Spice Blend: My Butter Chicken recipe is on regular rotation in many households, so that was of course the first blend on my list when I began planning my new range. I know many of you will appreciate having this spice blend on hand, ready to go for a quick dinner. (Makes 6 batches of Quirky butter chicken.)

Tex-Mex Spice Blend: This is the most-used herb and spice blend in my kitchen. I use this flavour combo in everything from chilli, taco mince and enchiladas, to tortilla soup, huevos rancheros and as a steak or brisket seasoning. It’s the flavour of my childhood, growing up in a Texan home. 🙂 (Makes 6 batches of my Quick & Easy Tex-Mex Chilli recipe and 12 batches of my Taco Mince recipe.)

Low-FODMAPS Tex-Mex Blend: My classic Tex-Mex Spice Blend, adjusted to be FODMAPS friendly. The garlic and onion have been removed, but don’t worry – the flavour is still amazing! (Makes 6 batches of my Quick & Easy Tex-Mex Chilli recipe and 12 batches of my Taco Mince recipe.)

Massaman Spice Blend:  This gorgeous blend of flavours is featured in the Beef Massaman Curry recipe in my latest cookbook, Simple, Healing Food. There’s a lot of spices in this recipe, so it really helps to have a blend on hand to make it easier. This rich, mildly spicy curry is bursting with flavour and you’re sure to return to the recipe again and again! (Makes 4 batches of my Beef Massaman Curry recipe.)

Moroccan Spice Blend: A warm, aromatic, exotic blend that is the perfect addition to Moroccan salads, lamb or chicken tagines, rice pilafs and marinades. Try this blend in my popular Moroccan Cauliflower ‘Cous Cous’ Salad (or replace the cauliflower with quinoa), and in the Lamb Tagine recipe in Life-Changing Food. (Makes 4 batches of my Moroccan Cauliflower ‘Cous Cous’ Salad.)

Pumpkin Pie Spice Blend: This warm and cosy spice blend reminds me of baked treats, hot out of the oven in Grandma’s kitchen! Cinnamon, ginger, nutmeg and cloves are a favourite combo for many comfort-food recipes, including my Pumpkin Pie recipe in Simple, Healing Food. You can also add this blend to hot chocolate, vanilla cupcakes, spiced apple muffins and more. (Makes 4 pumpkin pies.)

Gingerbread Spice Blend: I love a good, old-fashioned gingerbread recipe, made with freshly-ground spices! Both my Gluten-Free Gingerbread Men recipe (2010) and my Grain-Free Gingerbread Biscuits (2015) are made this way, milling the whole spices in a Thermomix or blender for a delicious, spicy result. But sometimes we’re in a hurry and don’t have whole spices on hand, or we need a quicker version… which is where this spice blend comes in. The spices used to create this unique blend are freshly-ground (before being sent to us) and mixed in small batches, so you are sure to get a very fresh and fragrant result when using them in your gingerbread creations. (Makes 6 batches of my Quirky Cooking Gingerbread Slice recipe, or 3 batches of Quirky Cooking Gingerbread Biscuits (gluten free or grain free).

Hot Cross Bun Spice Blend: If you’re craving some deliciously spicy hot cross buns, or you want to add that classic ‘hot cross bun’ flavour to breads or cakes, this is the spice blend for you! Containing 100% organic spices and our gorgeous, locally-grown ‘Wild Vanilla’ powder, this blend has been specially formulated for my Quirky Cooking gluten free and grain free recipes. (Makes 3 batches of my Grain-Free Hot Cross Muffins or Gluten-Free, Dairy-Free Hot Cross Buns, or 3 loaves of my Hot Cross Bun Bread.)