| 2 cups | Water |
| 2 tbsp | Dried hibiscus petals |
| 1 tbsp | Honey (or to taste) |
| 1 tsp | Spice World Peeled Ginger, thinly sliced |
| 1 | Cinnamon stick (optional) |
| Ice & mint (optional, for serving) |
In a small saucepan, bring water, hibiscus petals, ginger, and cinnamon (if using) to a boil.
Reduce to simmer for 5 minutes, then remove from heat.
Strain into mugs (or chill for iced tea). Stir in honey to taste. Serve warm or over ice with mint.
| ½ lb | Chicken breast, cubed |
| 2 tbsp | Spice World Garlic & Ginger Fusion |
| 1 tbsp | Soy sauce |
| 1 tsp | Sesame oil |
| 2 tbsp | Yuzu juice (or lemon-lime 50/50 mix if unavailable) |
| 1 tbsp | Honey |
| 1 tsp | Sesame seeds |
| 1 | Scallion, thinly sliced |
| ½ cup | Carrot, shredded |
| ½ cup | Onion, julienned |
| 1 tsp | Rice vinegar |
| 1 tsp | Olive oil |
| Pinch | Salt |
Marinate chicken with Garlic & Ginger Fusion, soy sauce, and sesame oil for 30 minutes.
Thread onto skewers and grill or roast at 400°F for 15 minutes, turning once.
In a small saucepan, reduce yuzu juice with honey until syrupy. Brush over skewers.
Toss carrot and cucumber with vinegar, olive oil, and salt for slaw.
Serve skewers over slaw, garnish with sesame seeds and scallions.
| ½ baguette | Sliced lengthwise |
| 2 tbsp | Butter, softened |
| 1 tsp | Spice World Minced Garlic Squeeze |
| 1 tbsp | Parsley, finely chopped |
| Pinch | Sea salt |
Preheat oven to 375°F.
Mix butter, garlic squeeze, parsley, and salt.
Spread over the cut side of the baguette. Toast in the oven for 8-10 minutes until golden. Slice and serve hot.
| ½ lb | Ground beef (Halal) |
| 1 tbsp | Spice World Easy Onion |
| 1 tsp | Spice World Fresh Diced Garlic |
| 2 tbsp | Breadcrumbs |
| 1 | Egg yolk |
| 1 tbsp | Parsley, chopped |
| Salt & pepper to taste |
| 2 tbsp | Mayonnaise |
| 1 tsp | Roasted garlic purée (or mash roasted Spice World Fresh Diced Garlic) |
| Microgreens (optional garnish) |
Mix together beef, onion, garlic, breadcrumbs, egg yolk, parsley, salt, and pepper.
Form into 6–8 meatballs.
Pan-sear or bake at 400°F for 15 minutes until cooked through.
For Aioli: Mix mayo with roasted garlic purée. Drizzle aioli over meatballs and garnish with microgreens.
| 4 oz | Pasta (spaghetti or linguine) |
| 2 tbsp | Olive oil |
| 1 tsp | Spice World Italian Garlic & Herb |
| 2 tbsp | Fresh basil & parsley, chopped |
| 2 tbsp | Shaved Parmesan cheese |
| Pinch | Chili flakes (optional) |
| Salt to taste |
Bring a large pot of salted water to a boil, add in the pasta, and cook according to instructions or until al dente.
Drain the pasta and rinse under cold water to cool down and stop the cooking process. Drain well and set aside.
While the pasta is cooking, mix tomatoes, cucumber, and basil together in a large bowl. Then, add in the cooled pasta and some grated Parmesan cheese. Finally, pour dressing over the pasta and veggies and mix well.
