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CLICK BELOW TO DOWNLOAD OR PRINT RECIPE This recipe is loaded with fresh vegetables and it is low in fat and carbs. The spices used - Thai Curry Blend, and Garlic Granules - give the meat a wonderful, mildly spicy flavor, that goes perfectly with the vegetables. The Sesame Seeds are just the right touch for the topping of the wrap. There is a little bit of chopping prep work to make these wraps, but the final product is so worth it! Enjoy every fresh, flavorful bite of this delicious and healthy dish. THAI CURRY BLEND, Sesame Seeds, Garlic Granules Ingredients: 1/2 cup white vinegar 1/4 cup granulated sugar 1/8 tsp salt 1 cup of julienne carrots 1/2 medium onion, cut into thin slices 1 lb. ground pork/turkey/chicken 1 Tblspn minced fresh ginger-root 1 tsp Garlic Granules 1 Tblspn Thai Curry 2 Tblspns soy sauce 1 Tblspn rice wine vinegar 1/2 tsp fish sauce Salt & Pepper (to taste) 8 lettuce leaves (use firm leaves) 1/2 seedless cucumber, chopped 1 small red pepper, finely chopped 3 green onions, chopped 1/2 cup fresh cilantro, chopped 1/4 cup chopped dry roasted peanuts 1 Tblspn Sesame Seeds 2 Tblspns Hoisin Sauce Fresh lime wedges Directions: Mix together the white vinegar, sugar, 1/8 tsp salt, carrots and sliced onion. Let this mixture stand in a bowl at room temperature for 30 minutes. Cook & drain the meat (break it into small crumbles). Add the ginger, Garlic Granules, Thai Curry, cook for about a minute, and then add the soy sauce, rice wine vinegar, fish sauce, salt & pepper. Drain the liquid from the carrot mixture. Assemble as follows: place about 1/4 cup of the meat mixture in the lettuce leaf; top with a small amount of the cucumber, red pepper, green onion, carrot mixture, and cilantro. Finish with a sprinkle of chopped peanuts and sesame seeds, and then drizzle a little hoisin sauce and fresh lime juice over the top. Serve immediately. #GardenFreshLettuceWraps #ThaiCurryBlend #SesameSeed #GarlicGranules

Click Below To Save Or Print This Recipe Recipe Uses: Crystallized Ginger; True Cinnamon; Ground Nutmeg; Clove Powder This Carrot Cake recipe is perfectly spiced with just the right sweet spices and a wonderful hint of ginger. The spices, sweetened carrots, toasted walnuts and cream cheese frosting really make this an all-time favorite cake! Serve it after it has been refrigerated, as the flavors get even better chilled. What a delightful and delicious way to enjoy carrots and ginger! Ingredients For The Cake: 2 cups Finely Shredded (peeled) Carrots 1 cup toasted Walnut Pieces 2 tsp Baking Soda 1 tsp Baking Powder 2 cups All Purpose Flour 1 cup Canola Oil 1/3 cup Buttermilk 2 tsp Vanilla Extract 4 Eggs 1 cup Light Brown Sugar 1/2 cup Granulated (white) Sugar 1 tsp Salt 1 1/2 tsp True Cinnamon 1 tsp Ground Nutmeg 1/2 tsp Clove Powder 4 Tblspns Crystallized Ginger, divided (Note: Use 2 Tblspns for the Cake & reserve 2 Tblspns for the top of the frosted cake) Ingredients & Directions For The Cream Cheese Frosting: Cream together the following ingredients until smooth and spreadable: 1 Stick Butter (unsalted) - softened 1 tsp Vanilla Extract 8 ounces Cream Cheese .- softened 1 cup (sifted) Powdered Sugar Directions For The Cake: Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and cover the bottom with parchment paper. Sprinkle the shredded carrots with granulated sugar and let then stand for about 15 minutes. In a large mixing bowl, mix together all of the vake ingredients and stir until combined. Pour the cake batter into the prepared baking pan. Bake in the preheated oven for 40 minutes or until a knife inserted into the cake center comes out clean. Cool the cake completely and remove from the pan. Frost the top of the cooled cake with the Cream Cheese frosting. Sprinkle the reserved Crystallized Ginger over the top of the frosted cake. Refrigerate the finished cake, before serving.

CLICK HERE FOR RECIPE DOWNLOAD This Recipe Uses: PERSIAN SPICE BLEND, Ground Turmeric, Bay Leaf This is a savory (not sweet) Coconut Rice that is flavored with our Persian Blend Spice. The golden color is from the added Ground Turmeric. It's perfect to serve with spicy meats, fried shrimp, or recipes made with curry. Coconut flakes and fresh Spring Onions make a delicious and appealing garnish. Enjoy the Persian spices in this excellent side dish. Rice Ingredients: 1 1/2 cup Jasmine Rice (not instant or precooked) 14 ounce can Coconut Milk (not coconut cream) 1 cup Chicken Broth (or 1 cup water with 1 tsp Chicken "Better Than Bullion") 2 1/2 tsp Persian Spice Blend 1/2 tsp Ground Turmeric 2 Bay Leaves 1 1/2 tsp salt 1/4 cup Unsweetened Coconut Flakes Topping Ingredients: 1/4 cup Toasted Unsweetened Coconut Flakes 1/4 cup Spring Onions (green part only), chopped Directions: Place all Rice Ingredients in a medium sized saucepan. Whisk together ingredients until fully combined. Do not stir mixture again. Cool on medium high heat until just boiling. Turn heat to low and cover the saucepan. Cook for 20 minutes in low. Remove the pan from the heat and leave it covered. Let it sit for 8 minutes before removing the lid. Test the rice for doneness. If not the desired doneness, add 1/2 cup of water, cover the pan and cook on low for an additional 5 minutes. Serve the rice warm garnished with the Topping Ingredients.

CLICK HERE TO DOWNLOAD OR PRINT RECIPE Fresh Hachiya persimmons are used to make these delicious and moist bars. They are lightly sweetened with dates and orange and flavored with the warm fall spices of True Cinnamon, Nutmeg and Clove. Serve them warm or cooled, but don’t forget to top them with the orange glaze! They are so good, with the perfect flavors for a special autumn treat. You may want to double this recipe as they will go fast - enjoy! #TRUECINNAMON #NutmegPowder #ClovePowder Ingredients For The Bars: 1 3/4 cup All Purpose Flour 1 tsp True Cinnamon 1 tsp Nutmeg Powder 3/4 tsp Clove Powder 1 tsp salt 1 cup Persimmon pulp (Hachiya) 1 tsp baking soda 1 Tblspn orange juice 1 cup sugar 1 cup chopped dates (dusted with flour) 1 tsp orange extract 1 Tblspn orange zest 1/2 cup vegetable oil 1 egg Ingredients & Directions For The Glaze: Mix together the following with a whisk: 1 cup (sifted powdered sugar) 2 Tblspns orange juice Directions For The Bars: Preheat oven to 350 degrees. Spray and then line a jelly roll pan with parchment paper. Mix together the flour spices and salt. Set aside. Mix together the persimmon, orange juice, and baking soda. Set aside. Mix together the sugar, dates, oil, egg, orange zest, and orange extract. Add the dry mixture to the sugar mixture and then fold in the persimmon mixture (note: the persimmon mixture will be gelatin consistency). Spread the combined mixture into the prepared pan. Bake in the preheated oven for 25 minutes. Cool on a rack for 5 minutes and then top with the glaze. Cool completely and then slice into bars.

CLICK TO PRINT OR DOWNLOAD RECIPE This recipe combines ground nutmeg with eggnog and rum extract to make a delicate, moist and so delicious cookie. One taste and you will definitely want to add this recipe to your holiday baking list. Nutmeg and eggnog- two favorite holiday flavors that taste so yummy together - even in a cookie. Cheers! 2 1/4 cups flour 2 tsp baking powder 1/2 tsp salt 1 tsp Ceylon Cinnamon 2 tsp ground Nutmeg 3/4 cup butter - at room temperature 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 large egg yolks 1/2 tsp vanilla extract 2 tsp rum extract 1/2 cup eggnog Cookie Frosting: Combine 1/2 cup butter (at room temperature), 5 Tblspns eggnog, 1 tsp rum extract, 1 tsp Nutmeg, and 3 cups powdered sugar. Mix until creamy. Directions: Preheat oven to 350 degrees. Mix together flour, baking powder, salt, nutmeg, and Ceylon Cinnamon. Cream together butter and sugar and mix until pale and fluffy. Add egg yolks to this mixture ( one at a time), and then add vanilla, and rum extract, and eggnog. Add the dry ingredients to the butter mixture. Mix until well combined. Scoop the dough in heaping tablespoons onto a greased cookie sheet. Bake for about 11 minutes ( do not over-bake). Cool completely and then top each cookie with the Cookie Frosting and sprinkle the tops with ground Nutmeg. #EggnogCookies #Nutmegpowder #TrueCinnamon

CLICK TO DOWNLOAD OR PRINT RECIPE Mashed fresh sweet potatoes and Asiago cheese add a wonderful slightly sweet creaminess to this dish. Spiced with Thyme Powder, Garlic Granules and Seasoning Pepper, it has the perfect combination of flavors. Homemade Risotto takes about half an hour to make (with a bit of stirring), but the delicious results are worth the effort. Try this different and yummy change to serving sweet potatoes - it's sure to please! THYME POWDER, Garlic Granules, Seasoning Pepper Ingredients: 1 cup Arborio rice 1 cup mashed sweet potato 1 shallot, chopped 2 1/2 cups chicken broth 1 Tblspn butter 1 Tblspn olive oil (additional to drizzle over finished risotto before serving) 2 tsp apple cider vinegar 1 tsp Garlic Granules 1/2 tsp salt 2 tsp Thyme Powder 1/2 tsp Seasoning Pepper 1/2 cup grated Asiago (or grated fresh Parmesan cheese) Fresh Thyme Sprigs for garnish Directions: In a medium saucepan, over medium high heat, cook the shallots and Garlic Granules in the oil and butter until the shallots are just softened. Add the rice and cook the grains, stirring for 4 minutes. Add 1/2 cup of broth and stir constantly until the broth is absorbed by the rice. Add the sweet potatoes and vinegar and continue to stir. Continue adding 1/4 cup of the broth at a time, stirring after each addition, and making sure that the liquid is absorbed by the rice after the broth is added. At the end of the broth (about 18-20 minutes), taste the rice for doneness. If it is not yet done, continue to add a little water (2 Tblspns at a time) and keep stirring until the rice is done. Remove the pan from the heat. Add the Thyme Powder, salt, Seasoning Pepper, and the cheese. Stir until all ingredients are fully combined. Drizzle the top of the rice with a little olive oil and serve with a fresh Thyme sprig garnish.

CLICK TO DOWNLOAD OR PRINT RECIPE This is an updated version for one of our favorite fall time treats. This delicious and moist gingerbread is a wonderful combination of gingerbread spices and pumpkin. The pumpkin helps makes it moist, and the spices used - Gingerbread Spice & Clove Powder- are just the right flavors for a perfect gingerbread. Don't forget to add the Crystallized Ginger in the crumble topping- it really gives it a great extra ginger punch. Ingredients For The Gingerbread: 1 1/2 cup all purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp Clove Powder 1 Tblspn Gingerbread Spice 1/2 cup melted butter (cooled) 1 tsp Vanilla Extract 1 cup pumpkin puree (canned pumpkin) 2 eggs 1/2 cup light brown sugar 1/2 cup molasses Ingredients and Directions For The Ginger Crumble Topping: Mix together the following until it is a crumbly consistency: 1/4 cup packed light brown sugar 1/4 cup all purpose flour 2 Tblspns Crystallized Ginger 1 tsp Gingerbread Spice 2 Tblspns butter (cold) Directions For The Gingerbread: Preheat oven to 350 degrees and spray (with cooking spray) the insides of a 9x9 inch baking pan. Mix together the flour, salt, baking soda, Gingerbread Spice, and Clove Powder. In a separate bowl, mix together the pumpkin, butter, sugar, molasses, eggs, and vanilla. Add the wet mixture to the dry mixture and blend until smooth. Pour the batter into the prepared pan. Sprinkle the Ginger Crumble Topping over the top of the batter. Bake the Gingerbread in the preheated oven for about 40 minutes. or until a knife inserted into the center of the bread comes out clean. #CRYSTALLIZED-GINGER #Gingerbread-Spice #Clove-Powder

CLICK TO DOWNLOAD OR PRINT RECIPE Our favorite chili is thick, with meat, beans and the perfect combination of spices. This recipe uses tomatoes, a variety of peppers and beans, and is spiced with our Chili Powder Blend, Cumin Seed Powder, Oregano, Smoked Paprika and a touch of Cayenne - a delicious combination with just the right amount of heat! It is so good, it doesn't even need any toppings (and it is also great as leftovers). Enjoy a bowlful of spicy goodness, and one of our favorite dishes! CHILI POWDER BLEND, Cumin Seed Powder, Garlic Granules, Oregano (dried herb), Smoked Paprika, Cayenne Powder Ingredients: 2 Tblspns olive oil 1 lb ground beef or ground turkey 1 red pepper, seeded and diced 2 green peppers, seeded and diced 2 medium onions, chopped 2 Tblspns Garlic Granules 2 tsp Chili Powder Blend 2 tsp Oregano (dried herb) 2 tsp Cumin Seed Powder 1 tsp Smoked Paprika 1/2 tsp Cayenne Powder 1/2 tsp salt 1 Tblspn Worcestershire sauce One 28 ounce can crushed tomatoes Two 15 ounce can red kidney beans, rinsed & drained One 15 ounce can (fat free) refried beans 1 cup chunky mild salsa One 4 ounce can diced green chiles One 4 ounce can sliced jalapeno peppers, drained Directions: In large, heavy skillet, heat the oil and then add the meat, cook it, and break it into crumbles. Brown the meat until almost no longer pink and then add the onions, Garlic Granules, peppers, and all other spices. Cook, stirring as needed, until the meat is done and the vegetables are softened. Add the Worcestershire sauce, tomatoes, beans, refried beans, salsa, chilies, jalapenos and salt. Stir to blend and bring the mixture to a boil. Reduce the heat to low and simmer covered (stir as needed), for about 40 minutes. Serve hot in bowls with crackers, tortilla chips, or over rice. Top with shredded cheese, diced onions or sour cream, if desired. #chilipowder #CuminSeedPowder #GarlicGranules #Oregano #SmokedPaprika #Cayennepepper

CLICK TO DOWNLOAD OR PRINT RECIPE These delicious scones are soft and moist on the inside with a little crunch on the outside. The sweetened pumpkin dough is flavored with the warm spices of Pumpkin Pie Spice Blend, Ginger and Clove Powder. Topped with a Cinnamon cream glaze, they are great for breakfast or snack. We love them with coffee or fresh fruit. It's perfect pumpkin and spice yumminess that's hard to resist! PUMPKIN PIE SPICE BLEND, Clove Powder, Ground Ginger Powder, True Cinnamon Ingredients: For The Scones: 3 1/4 cups All Purpose Flour 2/3 cup (white) sugar 1/3 cup light brown sugar 1 Tblspn baking powder 1 tsp salt 1 Tblspn Pumpkin Pie Spice 1/2 tsp (each): Clove Powder, Ground Ginger Powder 1/2 cup (one Stick) cold butter, cut in small cubes or grated 1/3 cup buttermilk (cold) 1 cup pumpkin puree (not pumpkin pie filling) Ingredients & Directions For The Cinnamon Glaze: Whisk together the following: 1 cup (sifted) powdered sugar; 1 tsp True Cinnamon; 1 tsp vanilla extract; 2 -3 Tblspns Hot heavy whipping cream Directions For The Scones: Preheat the oven to 400 degrees. Cover the bottom of a large cookie sheet with parchment paper. Combine all dry ingredients and spices in a large bowl. In a separate bowl, mix together the pumpkin and the buttermilk. Add the butter to the flour mixture and combine until the mixture looks like course crumbs. Pour the pumpkin mixture into the flour mixture and mix until combined. On a floured surface, knead the dough for a few times and then shape it into a circle (about 1 1/2 inch thick). Transfer the shaped dough to the prepared cookie sheet. Cut the circle into wedges (8 or 16) and separate the wedges. Bake for 25-30 minutes. Note: The scones are done when the insides are not wet and doughy, but moist and firm. Cool the scones completely and then glaze them.

CLICK TO DOWNLOAD OR PRINT RECIPE Pumpkin puree, apple cider, and plenty of our warm sweet spices are used to make this delicious fall-time condiment. It's perfect to spread on biscuits, English muffins, bagels, toast, pancakes, and waffles. It's also wonderful in yogurt, puddings, ice cream or in baking (try it in making pumpkin cheesecake). This recipe can be made with regular sugar and syrup, or using the no-calorie sweeteners. Either way, it's a great way to add your favorite Pumpkin Spice flavor to everything you love! Ingredients: 29 ounce Pure Pumpkin Puree 1 cup (sugar free) Apple Cider 1/4 cup (sugar free or real) Maple Syrup 2/3 cup Truvia Sweet Complete Brown (calorie free) sweetener or regular Light Brown Sugar 1 Tblspn Apple Cider Vinegar 2 True Cinnamon (Ceylon) Quills 1/2 tsp salt 1 Tblspn Pumpkin Pie Spice 1/2 tsp each: True Cinnamon, Clove Powder, Allspice Powder 1 tsp Vanilla Extract Directions: Place all ingredients in a saucepan with a lid. Using a whisk, mix ingredients until combined. Bring to a low boil and then lower the heat until the mixture comes to a simmer. Cover with the lid and cook for 10 minutes. Remove the lid (whisking the mixture frequently) and simmer for another 20-30 minutes, or until it has the desired thickness. Remove from the heat and cool completely. Serve cooled and store in the refrigerator. Click for more recipes with desired ingredient: #PUMPKINPIESPICE #TrueCinnamon #AllspicePowder #Clove Powder

CLICK TO PRINT OR DOWN LOAD RECIPE This is a flavorful way to cook fresh pumpkin (or butternut squash) with chicken in a creamy sauce. The lemon pepper lightly flavors the chicken and the Poultry Herb and Garlic Granules compliment the pumpkin and mushrooms in a rich sauce. This is a real crowd-pleaser using the pumpkin as a vegetable in a savory and delicious way. INGREDIENTS: 8 skinned Chicken Thighs 2 Tblspns Poultry Herb 2 tsp Lemon Pepper 1 tsp Garlic Granule 2 Tblspns olive oil 2 Tblspns butter 1/2 small container of Creme Fraiche (4 ounces) 3 cups (raw, fresh) Pumpkin or butternut squash, cubed 1 1/2 cups chicken broth 2 cups sliced fresh mushrooms 6 slices of bacon, cooked but not crisp 1 small onion, chopped 2 Tblspns flour DIRECTIONS: Sprinkle each chicken thigh on all sides with the lemon pepper. Heat the oil in a large fry pan. Brown the chicken and then place them in a greased 9 x 13 inch baking pan. Add the butter to the fry pan and cook the onion until just transparent. Add the pumpkin and sauté for 5 minutes. Add the mushrooms and cook for another 5 minutes. Cut the bacon into bite-sized pieces and add it to the pumpkin mixture. Stir in the Creme Fraiche, the chicken broth, Poultry Herb and Garlic Granules. Stir to combine and simmer, uncovered for 10 minutes. Remove the vegetables and bacon from the fry pan and arrange them over the chicken in the baking dish. Use the remaining broth in the fry pan and make a thicker sauce by adding 2 Tblspns flour to 3 Tbsp. of the broth. Mix the flour and broth together and add it to the remaining broth in the fry pan. Slowly stir it over medium heat until the sauce starts to thicken. Pour the thickened sauce over the chicken and vegetables. Cover and bake in a 325 degree oven for 50 minutes. #poultryHerb #lemonpepper #GarlicGranules

CLICK TO PRINT OR DOWNLOADE RECIPE These bars are moist and have a perfectly spiced apple flavor. They taste like an applesauce cake - but in small bite-size bars. They are easy to prepare and make a perfect snack or dessert. True Cinnamon and Nutmeg go so well with the applesauce and the Clove Powder gives the bars just a small touch of extra spice taste that is so delicious. Enjoy! Ingredients For Bars: 1/4 cup butter, softened 2/3 cup light brown sugar (packed) 1 egg 1 cup applesauce (unsweetened) 1 cup flour 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla extract 1/2 tsp Clove powder 1/2 tsp Nutmeg powder 1 tsp True Cinnamon 1/2 cup each: Craisins and Walnuts Ingredients and Directions For The Icing: Mix together the following until smooth and a spreadable consistency: 1 cup confectioner's sugar (sifted) 3 Tblspns melted butter 1 tsp vanilla extract 1 -2 Tblspns half and half Directions: Preheat oven to 350 degrees and grease a 9x9 inch baking pan. In a medium bowl, mix together until smooth: butter, brown sugar, and egg. Stir in the applesauce. In a separate bowl, combine the flour, baking soda, salt, and spices. Combine the flour mixture with the applesauce mixture. Stir in the Craisins and walnuts. Mix until well combined. Pour this into the prepared pan and bake for about 25 minutes or until a knife inserted into the middle of the pan, comes out clean. Let the bars cool completely and then spread the icing over the top. Sprinkle the iced bars with True Cinnamon. Clicking On Hash Tag Will Bring You To Other Recipes With The Chosen Herb Or Spice #TrueCinnamon / #Nutmegpowder / #Clovepowder