Our Harissa BBQ Cauliflower Wings recipe combines the earthy complexity of our PSC Harissa Blend with the smoky sweetness of PSC BBQ Blend to create a mouth-watering glaze. Roasted cauliflower florets are tossed and coated in the glaze, resulting in a dish that is smoky, spicy, crunchy, and irresistible.

This recipe is ideal for anyone craving a satisfying dish with bold flavor and cross-cultural appeal. It is sure to be a hit among health-conscious customers, vegetarians, and meat-eaters alike.

About PSC Harissa Blend

PSC Harissa Blend – Complex heat with smoky undertones | Pacific Spice Company

Our PSC Harissa Blend is a complex seasoning that is commonly used in North African and Middle Eastern cuisine. With a base blend of chili peppers, cumin, coriander, and garlic, this seasoning offers bold heat with smoky undertones to any dish. PSC is perfect for adding depth to proteins like chicken or tofu, and flavoring roasted veggies and plant-based snacks.

About PSC BBQ Blend

PSC BBQ Blend – Sweet and spicy bold flavor| Pacific Spice Company

Our PSC BBQ Blend features cornerstone spices such as paprika, onion, and garlic. With a hint of brown sugar, this classic barbecue blend strikes a perfect balance of sweet and spicy, evoking a sense of comfort and nostalgia. This blend makes it easy to add flavor to chili, wraps, burgers, and flatbreads.

Ingredients

Image: All the fresh ingredients needed to make Harissa BBQ Roasted Cauliflower, including PSC Harissa Blend, and PSC BBQ Blend.

For the Cauliflower

1 large cauliflower head, cut into florets
2 tbsp olive oil
2 tbsp PSC Harissa Blend
1 tbsp PSC BBQ Blend
1 tsp lemon juice
½ tsp salt (adjust to taste)

For the Harissa BBQ Glaze

3 tbsp tomato paste
2 tbsp honey or maple syrup
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp PSC Harissa Blend
½ tsp PSC BBQ Blend
Water (to thin the glaze, if needed)
Optional: Garnish with chopped parsley or cilantro

Steps

Roast the Cauliflower

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, mix olive oil, PSC Harissa Blend, PSC BBQ Blend, lemon juice, and salt.
4. Toss the cauliflower florets in the mixture until they are well coated. Spread the florets evenly on the baking sheet.
5. Roast for 20-25 minutes, flipping halfway, until golden brown and slightly crispy.

Image: Cauliflower florets tossed in olive oil, PSC Harissa Blend, PSC BBQ Blend, lemon juice, and salt, ready for roasting.

Make the Glaze

1. In a small saucepan, combine tomato paste, honey/maple syrup, vinegar, olive oil, PSC Harissa Blend, and PSC BBQ Blend.
2. Heat on medium-low and stir until smooth. Add water to thin, if necessary.

Image: Mix tomato paste, syrup, vinegar, olive oil, and PSC Harissa Blend, and PSC BBQ Blend to create a smooth glaze.

Combine and Serve

1. Brush roasted cauliflower with the glaze. Apply evenly.
2. Return to the oven and broil on high for 3-5 minutes to caramelize the glaze. Watch closely to avoid burning.
3. Remove from oven and transfer to a serving platter to cool.
4. Optional: Garnish with chopped parsley or cilantro

Image: Roasted cauliflower brushed the Harissa BBQ glaze for added flavor and caramelization.

Image: Harissa BBQ Cauliflower Wings with a caramelized glaze.

Details

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: ~ 50 minutes

Servings: 4-6 servings

Suggestions

• Serve with a dipping sauce! Serve with garlic toum or tahini for a complementary flavor.
• Make Harissa BBQ Sauce! Blend both seasonings with ketchup or tomato sauce, vinegar, and water to make a wet sauce with infinite uses.
• Try it with tofu! Substitute roasted cauliflower for fried tofu for another plant-based alternative.

Image: Harissa BBQ Cauliflower Wings, garnished with parsley and lemon slices, featuring PSC Harissa Blend and BBQ Blend.

If you’re ready to experiment with bold, global flavors that compliment plant-based cuisine, we’re here to help! Contact us to request a sample of our PSC Harissa Blend and PSC BBQ Blend today.

The post Harissa BBQ Cauliflower Wings: Plant-Based Innovation appeared first on Pacific Spice Company.

From the crunchy outer sesame seed shell, to the chewy dough, and the rich and flavorful filling, this dessert offers a fun contrast of textures and warm, seasonal flavors. This recipe is naturally vegan, requires just a few ingredients, and is a clever addition to any seasonal menu.

About PSC Pumpkin Pie Spice

A little sweet, a little spicy, and a whole lot of flavor; our PSC Pumpkin Pie Spice combines the most popular fall spices into one festive blend. With the inviting flavors of cinnamon, allspice, cloves, ginger, nutmeg, and more, this blend is naturally sweet, warming, and an essential addition to your spice cabinet

Ingredients

For the Dough
1 cup glutinous rice flour
2 tbsp cane sugar
½ cup hot water
2 tbsp oil (plus more for frying)

For the Filling
1 cup pumpkin puree
1 tsp PSC Pumpkin Pie Spice
2 tbsp cane sugar

For the Coating
½ cup sesame seeds, hulled
Water (for dipping)

Steps

Step 1: Make the Dough

Mix flour and sugar in a bowl. Slowly pour in hot water, stirring until a dough forms. Add oil and knead until smooth. Cover and let rest for 15 minutes.

Step 2: Make the Filling

Cook pumpkin puree, PSC Pumpkin Pie Spice, and sugar over medium-low heat until thick, about 60-75 minutes. Let it cool.

Step 3: Shape Into Balls

Divide the dough into 8-10 pieces. Flatten each into a disk, add 1 tbsp of filling, and wrap dough around the filling, pinching the edges to form into balls.

Step 4: Coat and Fry

Dip each ball in water, then roll in sesame seeds. Add oil to a frying pan and heat to 325°F. Carefully place sesame balls in hot oil and fry evenly for 7-8 minutes or until golden brown. Take care not to splash the hot oil.

Details

Prep Time: 25 minutes (plus 15 minutes dough resting time)

Cook Time: 7-8 minutes per batch

Total Time: 1 hour

Servings: 8-10 sesame balls

The post Sesame Balls with Pumpkin Spice Filling (Jian Dui) appeared first on Pacific Spice Company.

About PSC Sage & Savory Stuffing Seasoning

This blend features a fragrant mix of herbs and spices, and is perfect for adding rich flavor to holiday favorites like stuffing, mashed potatoes, and even meatloaf. Highlighting sage as its star ingredient, this blend includes a variety of herbs such as rosemary, marjoram, thyme, onion, garlic, red bell pepper, and other warm, flavorful spices.

Ingredients

1 tbsp olive oil
8 oz baby bella mushrooms, diced
½ cup carrots, diced
½ cup celery, diced
1 red bell pepper, diced
¼ cup leeks or green onions, diced
9 oz Soyrizo
Salt and pepper to taste
2 cups vegetable broth
3 tbsp unsalted butter
1 tbsp PSC Sage & Savory Stuffing Seasoning
12-14 cups cubed, dried bread (from about 1.5 loaves)
¼ cup raisins

Steps

Step 1: Sauté the Vegetables and Soyrizo

In a large pan, heat olive oil over medium heat. Add the mushrooms, carrots, celery, red bell pepper, and leeks/green onions. Sauté for 5-7 minutes until softened, then add the Soyrizo and cook for another 2-3 minutes to blend the flavors. Season with salt and pepper to taste.

Step 2: Add Broth, Butter, and Spices

In the same pan, add broth, butter, and PSC Sage & Savory Stuffing Seasoning. Stir everything together until the butter has melted and the seasoning is evenly distributed. Simmer for 1-2 minutes, then remove from heat.

Step 3: Combine with Bread

In a large bowl, add the bread cubes and raisins. Pour all cooked ingredients into the bowl, and gently toss everything together until the bread is evenly coated and the ingredients are well mixed.

Step 4: Transfer to Casserole Dish

Grease a 9×13-inch casserole dish with butter or oil. Transfer the mixture into the dish and spread it evenly.

Step 5: Bake the Casserole

Preheat the oven to 350°F. Cover the casserole dish tightly with aluminum foil and bake it for 25 minutes. After 10 minutes, remove the foil and continue baking the vegetarian stuffing for another 10-15 minutes, or until the top is golden and crispy.

Tips + Suggestions

1. Toast the Bread First: Toasted bread cubes absorb the seasoned broth better. This ensures the flavors become evenly distributed and also prevents the stuffing from becoming soggy.

2. Balance with Dried Fruits: Adding additional dried fruits like cranberries helps to balance the savory flavors. This savory and sweet contrast enhances the overall flavor of the dish.

3. Make it Vegan: To make this vegetarian stuffing vegan, simply substitute plant-based butter and ensure your Soyrizo is vegan.

Details

Prep Time: 20 Minutes

Cook Time: 35-40 Minutes

Total Time: 1 Hour

Servings: 8-10

The post Vegetarian Stuffing Casserole appeared first on Pacific Spice Company.

Follow these step-by-step directions to make an irresistible roast turkey this holiday season. Serve it alongside your choice of roasted veggies and herbs, and favorite seasonal side dishes to make it into a complete meal.

About PSC Dry Brine Rub

PSC Dry Brine Rub – Enhance Flavor & Tenderness | Pacific Spice Company

This well balanced savory spice blend is designed to help you create a well-seasoned, rich, and succulent roast turkey. This blend has a multidimensional flavor and features sage as its standout herb. It is salty, sweet, herby, and savory, and is an essential dry rub for meat dishes like roasted turkey, prime rib, and roasted chicken.

Ingredients

Image: Ingredients for Pacific Spice Company’s Holiday Roasted Turkey recipe, featuring PSC Dry Brine Rub, herbs, citrus, and apple.

1 (12-18 lb) natural turkey, thawed – not saline injected or pre-salted
4 tbsp PSC Dry Brine Rub
½ onion, sliced
1 apple, sliced
1 orange, sliced
1 PSC Cinnamon Sticks Whole
4 fresh rosemary sprigs
6 fresh sage leaves
3 tbsp canola oil

Steps

Step 1. Dry Brine the Turkey: Remove the giblets and neck, rinse thoroughly, and pat the turkey dry. Place on a rimmed baking sheet and massage with PSC Dry Brine Rub, covering the breasts, legs, and cavity. Refrigerate uncovered for 24-72 hours.

Image: Applying PSC Dry Brine Rub to a thoroughly rinsed and dried turkey, covering the breasts, legs, and cavity.

Step 2. Prepare the Turkey: Preheat the oven to 500° F. Wipe off dry seasoning with a paper towel, and transfer the bird to a roasting pan. Place onion, apple, orange slices, PSC Cinnamon Stick Whole, and herbs into the cavity. Tuck the wings under the body, tie the legs together, and coat the skin with canola oil.

Image: Prepare the turkey with onion, apple, and orange slices, PSC Cinnamon Sticks Whole, and fresh herbs. Tie the legs, and coat the skin with canola oil. 

Step 3. Roast the Turkey: Roast the turkey on the lowest rack at 500° F in the oven for 30 minutes, then reduce the temperature to 350° F for a total roasting time of 3-3.5 hrs. Use a thermometer to check the thickest part of the thigh without touching the bone. When the turkey reaches an internal temperature of 165° F, it is fully cooked.

Remove the turkey from the oven, cover it, and let it cool for about 20 minutes before carving.

Image: Roast the turkey until it reaches an internal temperature of 165° F. Cool before enjoying this PSC Holiday Roasted Turkey. Recipe by Pacific Spice Company.

Tips + Suggestions

Image: An overhead view of the PSC Holiday Roasted Turkey, golden brown and crispy, served on a platter with herbs, by Pacific Spice Company.

Why Should I Use PSC Dry Brining Rub? Unlike wet brining, dry brining is designed to create hassle-free crispy skin, and moist, flavorful meat. Our rub uses a perfect balance of salt, dry herbs, and spices to achieve effortless flavor.

How Much Dry Brining Rub Should I Use? Whether you are brining whole chickens or turkeys, we recommend using 1 teaspoon of PSC Dry Brining Rub for each pound of meat.

How Long Can I Dry Brine? We don’t recommend dry brining for over 72 hours. Note that if you leave the dry brine on for too long the turkey may change texture and taste overly salty.

Details:

Prep Time: 20 minutes (+ 24-72 hours for dry brining)

Cook Time: 3-3.5 hours

Total Time: 3.5-4 hours (+ brining time)

Servings: 8-10

The post Holiday Roasted Turkey with Pacific Spice Dry Rub appeared first on Pacific Spice Company.

With reverence for this classic blend, we believe that selecting the perfect balance of spices is an art form, and one that demands high quality ingredients and an expert touch.

When we developed our PSC Barbecue Spice Blend, we set out to create a seasoning that would perfectly complement the natural flavors and textures of meat, but our vision was also to push this blend beyond its traditional applications. We are pleased to share that our blend is not only an ideal seasoning for meats, it is also designed to bring the mouth-watering flavors of barbecue to plant-based foods and meat alternatives.

Read on to learn more about the composition, flavor, and versatility of PSC Barbecue Spice Blend, and skip to the end to try our special, Vegetarian BBQ Chili recipe.

Flavor + Composition

Our PSC Barbecue Spice Blend is made of a carefully blended mix of spices. This blend features the flavors of savory garlic and onion, bold black pepper, warm cumin, and a fiery hint of cayenne pepper. Made with only the highest quality spices, our PSC Barbecue Spice Blend makes it easy to add the complex, crave worthy flavor of barbecue to anything!

Uses

The flavor composition of this blend makes it ideal for a wide range of culinary applications. It was designed to be versatile and particularly effective in adding depth to vegetarian recipes.

When it comes to our PSC Barbecue Spice Blend, we encourage you to experiment with it. Add instant flavor to tofu scrambles and macaroni and cheese, stir it into pasta sauce and salad dressings, or sprinkle it over roasted veggies and popcorn! And of course we encourage you to try it as a dry or wet rub for barbecued meats like chicken and steak.

For inspiration in the kitchen, scroll for our Vegetarian BBQ Chili recipe!

PSC Barbecue Spice Blend at IFT FIRST

As an exhibitor at IFT FIRST Annual Event and Expo, we are excited to provide attendees with a special tasting experience of our PSC Barbecue Spice Blend. This Vegetarian BBQ Chili recipe not only demonstrates this blend’s versatility, it also appeals to global trends toward healthier, sustainable eating.

Make sure to stop by Booth #525 (South Hall) for a free sample of our Vegetarian BBQ Chili!

PSC Vegetarian Barbecue Chili

Ingredients

1 yellow onion
1 garlic, whole
2 celery stalks
1 red bell pepper
10-12 white mushrooms
2 tbsp extra virgin olive oil
2 tbsp PSC Barbecue Spice Blend
1 tsp PSC Ancho Chili Powder
½ tsp PSC Chipotle Chili Powder
1 tbsp tomato paste
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
2 cups dried lentils
1 can (15-16 oz) black beans
1 can (15-16 oz) kidney beans

Steps

1. Peel and mince the onion and garlic.
2. Wash and mince the celery, bell pepper, and mushrooms.
3. Place a large pot on the stove and add olive oil. Heat over medium high for 1 -2 minutes.
4. Add onion and garlic and saute until the onions turn translucent with a bit of browning (about 8-10 minutes)
5. Add the celery, bell pepper, and mushrooms. Stir, and cook for an additional 5 minutes.
6. Add PSC Barbecue Spice Blend, PSC Ancho Chili Powder, and PSC Chipotle Chili Powder. 7. Add tomato paste, crushed tomatoes, and vegetable broth. Stir, and bring to a boil, then set to medium low heat to let it simmer.
8. Add lentils and simmer for 20 minutes or until softened.
9. Once the lentils are softened, add black beans and kidney beans. Stir and bring to a boil, then set to medium low heat and cover the pot to simmer for 20 minutes.
10. Add additional PSC Barbecue Spice Blend to taste.

Spice Blends At PSC

At PSC, we pride ourselves in our wide selection of spices and products. We have 3 in-house BBQ Rubs, and we love to work on custom blends. If you’re ready to invent the next line of spices, or bring your signature barbecue blend to life, we would love to help!

If you’d like to dive more into the rich tradition of barbecue, we know you’ll enjoy our blog, “The Secret to Barbecue Rubs”

The post The Rich Flavor of Barbecue Spice Blend at IFT FIRST (+ Vegetarian BBQ Chili Recipe) appeared first on Pacific Spice Company.

In this blog, we’ll explore the history of this bright, bold spice blend, and its many uses. Finally, we will demonstrate the potential of curry powder by sharing an innovative recipe for Curry Lamb Tacos.

Read on to learn more about this cornerstone spice blend and its many possibilities.

History and Origins

Curry flavors originated in India where traditional blends known as “masalas” were used. While it resembles Garam Masala, curry powder as we know it in Western cuisine was invented for British colonizers as a way to simplify and recreate the prominent flavors of Indian cuisine. The popularization of curry powder in Europe expanded the reach of Indian flavors in global cuisine.

Flavor and Composition

A well-balanced curry powder blend is warm and sweet, with earthy undertones and a slight bitterness. Our PSC Curry Powder begins with a base of traditional Indian spices such as turmeric, cumin, coriander, and chili powder to achieve authentic curry flavor. Each spice contributes something special to our blend: turmeric provides its vibrant yellow color and earthy flavor, cumin offers a smoky quality, chili peppers add a kick of heat, and onion and garlic deliver a savory flavor base. This ideal combination of spices results in an aromatic blend with a robust flavor profile that adds depth and complexity to any dish.

There is a wide spectrum of curry powder recipes on the market today, including regional alternatives such as Japanese curry powder and Jamaican curry powder. Recognizing its many possible variations, we developed our PSC Curry Blend to be versatile enough to appeal to a global palate while maintaining the dependability of classic curry flavors. Because of this, our PSC Curry Blend is well suited to compliment both traditional and modern dishes alike.

PSC Curry Powder at IFT FIRST

As a vendor at IFT FIRST, we are excited to provide attendees with a special tasting experience of our PSC Curry Powder. We are eager to push the blend beyond its traditional Southeast Asian roots, and showcase its potential in fusion dishes.

Make sure to stop by our Booth #S525 for a free sample of curry fries!

Our goal is to lean into the trade show’s mission to promote innovation in the food industry by showcasing the versatility of this classic blend. Curry fries are a great example of how easy it is to bring global flavors into Western cuisine.

We hope our sample station sparks inspiration!

Uses

This blend offers crave worthy flavor to a variety of dishes like soups, stews, and marinades. We also love to apply it as a dry rub for meats. More creative uses include curried sandwiches, curried dips, and curried roasted vegetables! And of course, we encourage you to use our PSC Curry Powder as a one-jar solution for flavoring curry dishes.

PSC Curry Powder is a versatile blend that pairs well with Indian, Thai, and other Southeast Asian cuisine. This blend has no borders, and we encourage you to experiment with it and embrace it for its many possibilities.

For inspiration in the kitchen, we developed a special recipe for PSC Curry Lamb Tacos. Try it for yourself and enjoy!

PSC Curry Lamb Tacos

Ingredients for the Lamb

3 tbsp PSC Curry Powder
2 garlic cloves, minced
1 lemon, juiced
2 tbsp olive oil
Salt to taste
2 lbs of lamb shoulder, thinly sliced or ground

Ingredients for Pomegranate and Red Onion Relish

1 large red onion, finely chopped
1/4 cup pomegranate seeds
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Ingredients for the Lime Cilantro Crema

1 cup dairy-free sour cream
1/4 cup fresh cilantro, finely chopped
2 limes, juiced
1 tsp PSC Curry Powder
Salt to taste

Ingredients for the Cucumber Herb Salad

1 large cucumber, thinly sliced or julienned
1/4 cup fresh herbs (such as dill, mint, and parsley), finely chopped
1 tbsp olive oil
1/2 lime, juiced
Salt to taste

To Serve

Corn or flour tortillas, warmed
Garnish with cilantro and lime wedges

Steps

1. Marinate the Lamb: In a mixing bowl, combine PSC Curry Powder, garlic, lemon juice, olive oil, and salt. Add lamb and coat it with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Pomegranate and Red Onion Relish: In a bowl, mix red onion with pomegranate seeds, lime juice, cilantro, salt, and pepper. Let it sit for at least 30 minutes to allow the flavors to meld.
3. Make the Lime Cilantro Crema: In a small bowl, add sour cream, cilantro, lime juice, PSC Curry Powder, and salt. Whisk until smooth.
4. Prepare the Cucumber Herb Salad: Combine cucumber with mixed herbs, toss in olive oil, lime juice, and a pinch of salt.
5. Cook the Lamb: Grill the marinated lamb over medium-high heat until it is charred and cooked to your liking. If lamb is sliced, grill for 3-4 minutes per side or until it reaches an internal temperature of at least 145°F. If lamb is ground, cook thoroughly.
6. Assemble the Curry Lamb Tacos: Warm tortillas over low heat and place on a plate. Add a scoop of cooked lamb, top with Pomegranate and Red Onion Relish, add the Cucumber Herb Salad, and drizzle with Lime Cilantro Crema.
7. Serve: Garnish tacos with additional cilantro, and place a few lime wedges on the plate. Serve immediately.

The post The Bright Potential of Curry Powder at IFT FIRST (+ Curry Lamb Tacos Recipe) appeared first on Pacific Spice Company.

PSC Chili Lime Seasoning is a spicy and tangy blend that adds a flavorful flair to anything it touches. This Latin-inspired blend combines vibrant chili peppers with tangy lime, making it a lively addition to both sweet and savory dishes alike.

Lending its bold flavor and endless versatility to dishes like popcorn, candy, beverages, desserts, and savory mains, our PSC Chili Lime seasoning has endless potential for all segments of the food industry.

In this blog, we outline a few of our favorite recipes that feature PSC Chili Lime Seasoning. We hope this sparks your creativity and opens your eyes to the many ways this seasoning blend can boost flavor and elevate your cooking.

Trendsetting Beverages: Chili-Lime-Pineapple Soda

The alcohol-free trend is here to stay, and more consumers are looking for alternatives that feature complex and elevated flavors. Offering thoughtful, non-alcoholic beverages on your menu creates inclusivity and attracts a wider community. We developed a simple, elevated mocktail using our PSC Chili Lime Seasoning to make it easy to stay ahead of the trend.

Our Chili Lime Pineapple Soda proves that PSC Chili Lime Seasoning shines behind the bar! This zesty mocktail has a fiery kick and a bold, sophisticated flavor, making it the perfect addition to your beverage menu.

Ingredients

2 oz pineapple juice
1 oz non-alcoholic tequila
1/2 tsp PSC Chili Lime Cocktail Mix
1 oz club soda
Pineapple or lime wedge for garnish

To prepare our Chili Lime Pineapple Soda, add the first 3 ingredients to a cocktail shaker with ice, shake, and strain into a glass. Top with club soda, and garnish with a pineapple or lime wedge.

Innovating Snacks: Zucchini Jerky

The vegetarian food industry has seen substantial growth over the years, and many food companies have embraced the growing need for nutritious, flavorful, plant-based alternatives. Many of the biggest snack food companies now offer plant-based portable snack options made from veggies, beans, and mushrooms, proving that you can create gourmet snacks using simple, vegetarian ingredients.

Our PSC Chili Lime Seasoning is the perfect choice when you want to add vibrant flavor to snacks without compromising nutrition. In this recipe, we used it to flavor vegetable jerky. If you want to tap into health-conscious and vegetarian consumers, we encourage you to experiment with our recipe.

Ingredients

3 zucchini
11/4 cup olive oil
3 tbsp maple syrup
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tsp PSC smoked paprika
½ tsp PSC granulated garlic
PSC Chili Lime Seasoning

To prepare our Zucchini Jerky, slice the zucchini lengthwise and lay in a wide baking tin. Mix the oil, maple syrup, soy sauce, balsamic vinegar, paprika, and garlic together and pour over the zucchini. Coat evenly. Marinate in the refrigerator for at least 2 hrs. Preheat the oven on its lowest setting. Line 2 large baking sheets with parchment paper and place a baking rack over the top, lay each zucchini slice side by side on the racks. Dust with PSC Chili Lime Seasoning. Place trays in the oven and cook for 6-8 hours until veggies are dry and crisp.

Elevating Mains: Pan-Roasted Chili and Lime Salmon with Tropical Salad

Many food companies reimagine classic dishes in order to stand out and remain competitive in the market. Experimenting with spices and combining unexpected flavors pushes innovation and keeps this industry moving forward.

With flavors that transport you to a tropical paradise, this salmon dish is a celebration of world cuisine that brings Latin ingredients like spicy infused oil, jalapeño cilantro crema, and pan-seared Norwegian salmon together into one beautiful dish. At the center of it all is our zesty PSC Chili Lime Seasoning, which makes an appearance in every part of this tasty dish. This meal appeals to adventurous, health-conscious consumers, and is simply delicious.

Ingredients

1 lb salmon
Safflower oil, for pan-searing
Chili-lime infused oil*
Salad dressing*
Tropical Salad*
Cilantro-lime crema*
Micro radish greens (garnish)

*To make the chili lime infused oil, salad dressing, tropical salad, and cilantro lime crema, please reference our blog, Pan Roasted Chili And Lime Salmon with Tropical Salad.

To make the Pan Roasted Salmon, heat safflower oil in a large, iron skillet. Once oil is hot, add the salmon filet skin-side down. Baste the salmon for 4-5 minutes, then flip and cook for one minute. Remove from heat. On a large plate, add a mound of tropical salad, top with salmon, and drizzle with jalapeno cilantro crema. Finally, garnish with micro radish greens and serve!

PSC Chili Lime Seasoning makes it easy to add bright, bold flavor to just about anything, entice vegetarian and health-conscious consumers, and give classic dishes new appeal.

These three recipes showcase the vast potential of this blend, and prove that it has the power to meet evolving consumer preferences for unique, flavorful, and healthy food options. We hope you’ll use this seasoning as a tool for innovation, and your culinary muse for everything from beverages to main dishes.

How have you used our seasonings to push innovation in the kitchen? Share your insights in the comments below!

The post 3 Creative Ways to Use PSC Chili Lime Seasoning: From Refreshing Drinks to Savory Mains appeared first on Pacific Spice Company.

Our Pumpkin Fusion Soup recipe perfectly balances the natural sweetness of pumpkin and coconut with a medley of warm and savory spices. Topped off with crunchy, homemade Challah Croutons, this dish is a satisfying comfort food that you’ll crave all year long. 

In addition to the Challah Croutons, we recommend garnishing this soup with toasted pumpkin seeds, fresh herbs, or coconut cream for added flavor and texture. Let your imagination run wild with this creative and customizable recipe.

About PSC Fall Fusion Seasoning: This blend boasts a unique and inviting flavor profile that combines the savory essence of chicken flavor with warm, seasonal spices. The result is a versatile and delightful seasoning that elevates any savory dish. Use it to flavor all your fall favorites like soups, stews, turkey, and roasted potatoes. 

Ingredients

Pumpkin Fusion Soup

2 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, minced
1 large pumpkin (4-5 pounds) or 2 cans (15 oz each) of pumpkin puree
4 cups vegetable broth
2 tbsp PSC Fall Fusion Seasoning
1 can (13.5 oz) coconut milk
Salt and pepper, to taste

Optional garnishes: Toasted pumpkin seeds, fresh herbs, a swirl of coconut cream

Challah Croutons

4-5 slices of day-old challah bread
3 tbsp olive oil
1-1.5 tsp PSC Fall Fusion Seasoning

Steps

Pumpkin Fusion Soup

Fresh pumpkin preparation: Preheat oven to 400F, cut pumpkin, drizzle with olive oil, roast for 40-45 minutes, cool, and scoop out flesh.

1. In a pot, heat olive oil. Add onions and sauté until translucent. Add garlic and sauté.

2. Mix in fresh or canned pumpkin.

3. Mix in PSC Fall Fusion Seasoning, salt, and pepper.

4. Add vegetable broth; bring to boil, then simmer for 20 minutes. Remove from heat.

5. Using an immersion or stand blender, blend until smooth.

6. Add coconut milk and warm the soup without letting it boil.

7. Pour soup into bowls and top with Challah Fusion Croutons and optional garnishes of choice.

Challah Croutons

1. Preheat oven 375.

2. Cut challah bread into 1-inch cubes.

3. In a medium bowl, combine olive oil with PSC Fall Fusion Seasoning.

4. Toss challah cubes in the seasoning mix until all sides are coated evenly.

5. Bake on a tray for 4-5 min, then rotate cubes and bake for another 4-5 minutes until all sides are golden brown and crispy.

Details

Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 hr 25 minutes
Servings: 6

The post Pumpkin Fusion Soup with Challah Fusion Croutons appeared first on Pacific Spice Company.

Try this no-bake recipe for yourself, and make them your own by adding your favorite nuts, seeds, and spices.

About PSC Cinnamon Ground: Cinnamon is a naturally warming spice that is strong, sweet, woody, spicy, and slightly citrusy. Mix it into warm drinks, and sprinkle it over berries, fruit, yogurt, cereal, nuts, toast, and even sweet potatoes.

Ingredients

12 oz of Medjool dates, pitted
1/2 cup of raw almonds
2 tbsp of cacao powder
1 tbs of PSC Chia Seeds
1/2 tsp of PSC Cinnamon Ground
1 tbsp coconut oil
Pinch of sea salt
*Optional: Desiccated coconut for coating

Steps

1. In a food processor, combine dates, almonds, cacao powder, PSC Chia Seeds, PSC Cinnamon Ground, coconut oil, and sea salt.
   Process these ingredients until they become a sticky dough.
2. Roll dough into truffle-sized balls. If the truffles are too dry, add a few more dates and process again.
3. *Optional: Coat the truffles in desiccated coconut for an extra layer of flavor and texture.
4. Place the truffles in the refrigerator to cool for at least one hour before serving.

Suggestions

• Make them your own. 
  • Use cashews or hazelnuts in place of the almonds for a different flavor and texture.
  • Experiment with PSC spices to create spiced chocolate truffle flavor variations.
• Save some for later. Store leftovers in an airtight container. These truffles will stay fresh in the refrigerator for up to a week. For an even longer shelf life, store them in the freezer. 

The post Spiced Chocolate Truffle Energy Bites appeared first on Pacific Spice Company.

Combining the smoky heat of chipotle with the natural sweetness of strawberry and mango, our Chipotle Strawberry Mango Salsa makes any occasion feel festive. Paired with the warmth of Cinnamon Tortilla Chips, this chip-and-dip appetizer is filled with latin spices and bold flavors that are sure to liven up any snack table.

About PSC Chipotle Powder: This seasoning brings smoky, peppery, and earthy chipotle flavor to all your favorite dishes. Use it in meat rubs, sprinkle it over roasted vegetables, or add it in soups, stews, or dips for a little heat and a lot of flavor.

Ingredients:

1 pint of fresh strawberries, diced and hulled
1 mango, peeled and diced
1/2 red onion, diced
1 jalapeño, seeded and diced
¼ cup cilantro, finely minced
1 lime, juiced
1 tbsp honey
1/2 tsp PSC Chipotle Powder
Salt to taste
7 to 8 tortillas
1 tbsp butter, melted
1⁄4 tsp of PSC Cinnamon Powder

Steps:

1. Make the Chipotle Strawberry Mango Salsa: Combine the strawberries, mango, red onion, jalapeno, cilantro, lime juice, honey, PSC Chipotle Powder, and salt in a medium bowl. Set aside.
2. Preheat the oven to 375°F.
3. Cut tortillas into chip-sized wedges and place them on a baking pan lined with parchment paper.
4. Combine melted butter with PSC Cinnamon Powder in a small bowl. Use a brush to paint both sides of the tortilla wedges.
5. Place the baking pan in the oven and cook for 5-7 minutes or until tortilla wedges are crisp and golden brown. Remove from the oven.
6. Serve with Strawberry Mango Salsa and any other chip dips of choice.

Suggestions:

Make it a meal Serve alongside these delicious main dishes for a latin-inspired warm-weather meal:

• Grilled Honey Lime Cilantro Skewers
• Stuffed Peppers with Ground Beef
• Sriracha Cauliflower Tacos

The post Chipotle Strawberry Mango Salsa with Cinnamon Tortilla Chips appeared first on Pacific Spice Company.