Kozani Spiced Mussels


3 TB butter
3 cloves garlic, thinly sliced
1 shallot, sliced
1 cup dry white wine
1 cup chicken or vegetable stock
1 TB Kozani Spice
2 lbs mussels
lemon wedges

Melt the butter in a large stock pot and add the garlic and shallot. Cook until the garlic & onion begin to turn gold on the edges then add the white wine, stock and Kozani spice. Bring to a simmer then add the mussels all at once and place on the lid. Let steam for a minute, shake the pan, and steam another minute. Check your mussels to see if they've opened and continue to cook for 2-3 more minutes as needed until all the shells have opened. 

Pour into 2 big bowls, making sure to get lots of sauce into the bowl! Serve with big wedges of lemon, French bread, and crisp white wine. 


Supeq spiced Cod

For 2 servings 

1 lb cod
Supeq spice

1 1/2 cups flour
2 cups light beer, such as Miller High Life
2 TB soy sauce

1/2 cup canola oil

lemon wedges, for serving

Slice the cod into manageable pieces and sprinkle Supeq spice on both sides. Combine the flour, beer and soy sauce in a bowl and mix well. It should be a slightly soupy batter, not too thick, so add more beer if necessary. Place the spiced fish pieces into the bowl of batter and flip until covered.

Place the canola oil in a skillet and heat over med heat until oil is shimmery. Carefully place the pieces of battered fish into the skillet and fry for 1-2 minutes per side, or until golden and crispy and fish is cooked through. Serve with lemon.

Supeq cod.jpeg

Condiment, Salad

Supeq Spice Casear Dressing

This can make a fantastic dressing for a cole slaw salad, but also worthy of the traditional caesar. This dressing explodes with umami flavor.

1 large garlic clove, crushed or minced finely
2 1/2 teaspoons SUPEQ
juice from 1/2 a lemon (about 2 Tablespoons)
1/4 cup mayonnaise
2 Tablespoons grated parmesan
1/4 cup extra-virgin olive oil

Place the minced garlic in a medium bowl with the Supeq Spice, lemon juice, mayo and parmesan and whisk to combine. Add the olive oil in a thin, slow stream, whisking vigorously. Keeps in the fridge for 3-4 days. 

Appetizer, Condiment

Kampot & Salt Quick Pickles

Depart from ye olde dill and enjoy the delicious Cambodian flavor with these super quick and tasty pickles. They'll keep in the fridge for 3 weeks! Makes 3 pint jars. 


1 1/2 lbs cucumbers such as Kirby pickling cukes
2 cups rice vinegar
2 cups water
1/4 cup sugar
2 TB Curio Spice Kampot & Salt

First, sterilize your jars by filling with boiling water (set the lids in a separate bowl of hot water). 

To make the brine, combine the water, vinegar, sugar and salt blend in a saucepan and bring to a simmer over low heat. Heat until sugar has dissolved. Meanwhile, slice your cucumbers (spears or discs - your choice) and place into clean pint jars. Pour brine over cukes, making sure to distribute the spice between the jars, since it may sink to the bottom of the pot! Let jars come to room temp before placing in the fridge. Enjoy within 3 weeks (pickles will become soft after that time.)


Main, Vegetarian

DA LAT Marinated Tofu

Perfect for the grill, or pan-fried. Curio’s DA LAT SPICE brings bold, Vietnamese flavors of coffee, star anise & ginger to tofu. Makes an easy weeknight supper.
            1 TB  canola oil
            3 TB rice vinegar
            1 tsp honey
            1/4 cup soy sauce
            2 heaping teaspoons Curio Spice Co’s DA LAT SPICE
            1 pound firm tofu, drained and sliced into 1/2” pieces
            canola oil or peanut oil for cooking

            Combine the marinade ingredients in a bowl. Pat the tofu dry with paper towels and layer in the bowl, covering well with the marinade. Cover and refrigerate for 30 min or overnight.

To pan-fry, heat a non-stick pan with a tablespoon of oil and when oil is hot, place the tofu in the pan, cooking 1-2 minutes per side or until golden. For the grill, brush the grill with canola oil then cook on medium heat or until grill marks show. Serve atop rice, salad or on a bun! 

Soup, Main


Da Lat is a romantic city in central Vietnam. Da Lat Spice is a bold blend with star anise, coffee & cocoa that’s perfect for grilled meat or veggies but also wonderful in soups (and don’t worry, the hint of coffee won’t keep you up!) Here’s an easy weeknight soup that’s comforting and super flavorful.
Serves 4.

2 tsp olive oil
1 red onion, sliced
2 1/2 tsp Curio Spice Co.’s DA LAT spice
1 clove garlic, chopped
1 pound sweet potatoes, peeled & sliced
1 tsp Sea salt
1 can coconut milk (about 1 3/4 cups)
1 1/2 cups water

Heat olive oil in a soup pot over medium heat. Add the onion and DA LAT spice and stir to coat. Cook the onions for 3-4 minutes then add the garlic and sweet potatoes and stir to combine. Turn the heat down to low and cook for 10 minutes, stirring occasionally, until potatoes have begun to soften slightly. Then add 1 tsp salt, the coconut milk and water and bring to a boil over medium heat. Simmer until potatoes are soft and will break against the back of a spoon, 5-7 min. Turn off the heat, let cool slightly then blend with an immersion blender or transfer to a food processor and blend until smooth. Serve hot, garnished with garlicky croutons or fresh cilantro.

Fleur No-Bake Cheesecake

Don't pay too close attention to the decadent ingredients - it won't taste very good by substituting low fat versions of any of the ingredients! Just top with plenty of fruit and spice.
Best made in a 9" spring form pan, but it will also work in a pie pan.

For the crust:

1 1/2 cups graham cracker crumbs (about 13 rectangle graham crackers)
2 tablespoons granulated sugar
6 tablespoons butter, melted

 For the filling:
16 ounces cream cheese (not neufchâtel), softened to room temperature
1 teaspoon pure vanilla extract
1 cup (4 ounces) powdered sugar
1/2 cup sour cream
3/4 cup cold heavy whipping cream
2 1/2 teaspoons Fleur Spice

For the top: Fresh sliced peaches, strawberries, blueberries, raspberries

Combine the graham cracker crumbs, sugar and melted butter in a bowl until the crumbs are sticky.
Transfer to your pan and press down into an even layer, making sure to push some up on the sides for edging.

In a separate bowl (either the bowl of a stand mixer, or a bowl large enough to accommodate a hand mixer), combine the softened cream cheese, vanilla and powdered sugar and mix until smooth and light, about 2-3 minutes. Next add the sour cream, whipping cream and Fleur spice and continue to mix until very thick and creamy, about 4-5 minutes.

Spread the filling evenly onto the prepared crust, cover and refrigerate for at least four hours or overnight. Just before you're ready to serve, top with fresh fruit and a dash of Fleur.


Fleur Pink Lemon Rickey

Pink Fleur Lemon Ricky

Inspired by the traditional Raspberry Lime Rickey, our version uses lemon instead of lime. It’s a gorgeous pink color with delightful flavor, not too perfumed!


Put the juice of one lemon into a 16-20 ounce glass. Add 2 tablespoons Fleur Spice syrup. Fill glass about half way with ice. Pour in plain seltzer to fill the glass, stirring as you do. Taste to make sure that the sweet-tart ratio is to your liking.

 You could top the ricky with a couple of rose petals and a thin slice of lemon for a fancy presentation.

Dessert, Beverage

Fleur Syrup for Drinks & Desserts

Fleur Simple Syrup for Drinks and Desserts

This syrup is a wonderful addition to your repertoire! It’s bright pink and full of flavor. Use for cocktails (such as a Champagne cocktail) pink lemonade, or drizzle over fruit, crepes, or yogurt.

1 cup organic cane sugar
1/2 cup water
2 tablespoons Fleur Spice
1 tablespoons rose water

Put the sugar, water, and Fleur Spice in a heavy, pot. Bring to a boil over medium high heat, stirring gently to disolve sugar. Boil for 1 minute, remove pan from heat, stir in rose water. Let the syrup cool to room temp (steeping even over night is fine). Strain into a clean jar or bottle. 


Spiced Chocolate Macaroons

Dark Chocolate Spiced Macaroons
with Kandy Spice or Sichuan Five Spice

Makes 2 dozen cookies.

Coconut macaroons get a flavor update with deep chocolate & our fragrant Kandy Spice. Alternatively, try with our Sichuan Five Spice! These cookies will please both your grown-up palate & your inner child! 

½ cup sugar

2 tablespoons excellent cocoa powder, such as Valrhona

2 teaspoons Kandy Spice or Sichuan Five Spice

¼ teaspoon (heaping) kosher salt

3½ cups shredded, unsweetened coconut 

4 egg whites

1 teaspoon vanilla extract

Preheat the oven to 350˚ F. Line 2 cookie sheets with baking parchment. Set aside. Set a large skillet over medium heat & add 2 cups of water to it.

Put the sugar, cocoa, Kandy Spice & salt into a large, metal mixing bowl; stir to combine.
Add the coconut & stir to mix in. Add the egg whites & stir until all the coconut is moistened
& evenly chocolaty looking (it will seem as though there’s not enough liquid, but there is).

The water in the skillet should now be simmering; turn the heat down to medium-low, & set the bowl filled with the coconut mixture into the water. Use a rubber spatula to stir the mixture continuously for 5–7 minutes, making sure to scrape the bottom of the bowl. The mixture will become moist & glossy; there will be a dull film on the sides of the bowl. Take the bowl out of the water. Stir in the vanilla Let the mixture rest for 30 minutes. 

Wet your hands, pinch off about 2 tablespoons of the coconut mixture. Gently press it into a ball that’s about the size of a golf ball. Set it on one of the cookie sheets. Repeat, placing the balls about 2 inches apart, until all the coconut mixture has been used (you will need to re-wet your hands a couple of times).

Bake for 5 minutes at 350˚, then turn the oven temperature down to 300˚ & bake for an additional 10–11 minutes. Let cool completely before serving. 

The macaroons are best on the day they’re baked. However, stored in an airtight container at room temperature, they’ll taste delicious for 3-4 days but will lose their crispy exterior.

Baker’s Tip
You can re-use baking parchment — brush off any loose crumbs, then give the paper a rinse under warm running water. Hang to dry. This will work many times on the same piece of parchment, so long as it’s not been used for baking something very oily or oozy. 


Saffron & Apricot Goldies

Saffron & Apricot Goldies

Makes about 30 bars (1 1/4” x 3”).

Like blondies, but infused with saffron for golden, aromatic goodness! Great as an energy snack, a pretty treat for afternoon tea, or warmed up for dessert with a scoop of vanilla ice cream.

1 large pinch saffron threads, ground to a powder
2 teaspoons vanilla extract
1/2 cup (1 stick) butter
2 cups brown sugar, lightly packed
2 large eggs
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 cup apricots, chopped (unsulphured are best)
1 cup pistachios, chopped or buzzed coarsely in a small food processor

Grease a 9" x 13" pan and pre-heat oven to 350. Grind the saffron threads with a pinch of sugar and add to a tiny bowl with the vanilla to infuse. Set aside.

In a small saucepan, melt the butter over low heat. Add the brown sugar and stir until well combined. Transfer to a medium mixing bowl and cool to luke warm or room temp, then add the rest of the ingredients except the nuts and apricots. Fold in the chopped apricots, then spread in the greased pan, and top with the chopped pistachios, distributing evenly. Bake for 35 minutes or until sides are golden and crispy.

Cool to room temp before slicing into small bars or squares.


Chocolate-Pistachio Bark with Aegean salt

Chocolate-Pistachio Bark with Aegean salt

Here's an easy treat to make for the holidays - or any time of year! It keeps well in the fridge and is also a lovely gift for a party or festive occasion. The thyme in the AEGEAN SALT pairs well with earthy richness of pistachios. And who doesn't love a sweet & salty treat?


1/2 cup sugar
1 tablespoon unsalted butter
1 1/2 cups lightly toasted pistachios
1 LB good-quality dark chocolate (62%-70% cacao), finely chopped
Aegean Salt (for sprinkling)

Line a baking sheet with parchment. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling the pan (no need to stir anymore) until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add pistachios; stir until well coated. Transfer to lined baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Reserve 1/4 of the nuts to sprinkle on top.

Stir the chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

Break bark into pieces and store between layers of parchment or waxed paper in the fridge.

YIELD: 1 3/4 lbs

Can be made 1 week ahead. Keep chilled. 

Adapted from Bon Appetit Test Kitchen 2011


Vadouvan-Scented Carrot Raita

Makes about 2 cups.

Savory Vadouvan balances & enlivens sweet carrots in this yogurt-based dip. Serve it with cooked vegetables, crudités, flatbreads, or hearty crackers.

2 tablespoons + 1 teaspoon olive oil
4 medium carrots, peeled (about 8 ounces), sliced in 1/8-inch-thick “coins”
4 teaspoons Vadouvan
1 tablespoon chopped garlic
1 lemon
Salt & black pepper
1 cup full-fat, plain Greek yogurt

Chile flakes & nigella or black sesame seeds, for garnish

Heat two tablespoons of the oil in a skillet set over medium heat. When the oil shimmers add the carrots & stir them to coat with oil. Add a generous pinch of salt & pepper; cover the pan & cook for 5 minutes. Uncover the pan & stir the carrots; cover the pan again & cook for another 5 minutes, until the carrots are tender & slightly caramelized.

Add the garlic; cook for 1 minute. Stir in the Vadouvan & cook for another minute or two. Stir in the zest & juice of half the lemon. Let the carrot mixture cool for about 5 minutes.

Put the carrots into the bowl of a food processor fitted with metal chopping blade. Add the yogurt & remaining teaspoon of olive oil, plus another pinch of salt. Process until very smooth. Taste, add more salt or more lemon juice, to taste. Before serving, garnish the top with a sprinkling of chile flakes & the nigella or sesame seeds.


Vadouvan is a masala (or curry) blend with colonial roots — it’s a sort of flavor mnemonic that evokes the taste of dishes eaten abroad more mildly recreated at home, in this case Pondicherry summoned in France. The blend includes aromatics such as onion & garlic. Key spices are fenugreek, cumin & shallots.


Spiced Preserved Lemon Butter

Makes ½ cup. Refrigerate for 1 week or freeze for up to 2 months.

Savory and lemony with a whisper of sweetness, this butter makes a fine finishing touch for vegetables, fish, or chicken.

1 stick unsalted butter, softened
2 tablespoons finely minced shallot
1 tablespoon sweet vermouth, such as Cocchi
½ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
2 preserved lemon quarters
Zest from half a fresh lemon

Rinse the lemon quarters under cold, running water for a minute or two, then pat them dry.

Scrape the pulp off both quarters, then scrape them again to remove any lingering pith. Finely mince the skins. Discard the pulp of one of the lemon quarters; remove the membrane and seeds from the pulp of the other, then chop/mash it to a purée.

Melt 1 tablespoon of the butter in a small skillet set over medium heat. Add the shallots and sautée until they soften, 1–2 minutes. Add the vermouth and lemon pulp to the skillet and cook, stirring, until the vermouth has evaporated, 1–2 minutes. Turn off the heat, stir in the cardamom and pepper. Set aside to cool for a few minutes.

Add the remaining butter, shallot mixture, and lemon zest to a small mixing bowl. Beat together until no lumps of plain butter remain. Scoop the butter into a ramekin, cover tightly, and refrigerate for several hours before using.


Beet Salad with Sichuan Five Spice

Earthy beets pair beautifully with the sweet-hot notes of Sichuan Five Spice. Serve over yogurt with fresh greens or with chevre and rustic crackers.


2 medium sized boiled, peeled beets (about 1 3/4 cups)
1/4 cup minced parsley
1 thinly sliced scallion, white and green parts
1 clove roasted garlic or black garlic
1 tablespoon olive oil
1-2 tablespoons runny honey
2 tablespoons rice vinegar
2 teaspoons Curio's Sichuan Five Spice
Juice & zest of 1 lemon
Sea salt, to taste

Mix everything together and check seasoning (add more honey or lemon juice or salt as needed)

Dessert, Bread

Saffron Scented Popovers

Makes 6 large popovers.

Piping hot popovers usually elicit oohs and ahhs of excitement. The truth is they could hardly be easier to make. If you don’t own a popover pan, you can use a standard-size muffin pan or custard cups. Saffron popovers are delicious with either savory fillings or butter and jam.

1 cup milk
Saffron, large pinch
2 eggs
1 tablespoon butter, melted
1 cup all purpose flour
1/2 teaspoon salt

Preheat the oven to 450 degrees. Thoroughly grease each cup of the popover pan (or muffin tin). Set aside. Crumble the saffron into the milk and let stand for 10 minutes.

In a mixing bowl,* whisk together the eggs, saffron-milk, and butter. Add the flour and salt and whisk (gently) until the batter is smooth.

Fill each of the pan’s cups just over half full. Bake at 450 degrees until the popovers have puffed up and the tops have some golden spots, about 15–20 minutes. Reduce the oven heat to 350 degrees and continue baking until the popover tops are completely golden brown, about another 15–20 minutes.

Removing the popovers from the pan and use a paring knife to poke a slit into the

bottom of each one, which will allow some steam to escape and prevent the interior from becoming gummy. Serve right away.

* A bowl with a pour spout is ideal!


Rose Sweetheart Chocolate Bark

Makes about 3/4 of a pound.

A sweet and savory chocolate bark that’s visually stunning and a cinch to make. Use a good quality milk chocolate for best results.

8 ounces milk chocolate
1/4 cup semi-sweet chocolate chips
1/4 cup unsalted, shelled pistachio nuts, lightly toasted
1/4 cup dried Montmorency or other sour cherries
5 dried Moroccan rosebuds
1/2 teaspoon Madagascar Vanilla Salt

Lay a piece of baking parchment on a cookie sheet and set aside. Roughly chop the pistachios and cherries, set aside. Crumble the petals from the rose buds (discard the stems and leaves), set aside.

Melt the milk chocolate (broken into small chunks) and the chocolate chips in a double boiler set over simmering water or in the microwave. Gently stir the chocolate to be sure that it’s completely melted and blended.

Scoop the chocolate onto the parchment and spread it into an approximately 8” x 12” oblong. Sprinkle the pistachios, cherries, and rose petals over the chocolate, one after the other, then sprinkle on the Madagascar Vanilla Salt. Gently press the toppings into the chocolate. Let cool for 10 minutes, then chill for 30 minutes, before breaking the bark into chunks. Stash the bark in a tightly covered container and store it in a cool spot.


Lightly grease an offset spatula to spread the melted chocolate.

Callibaut and Valrhona are readily available brands of good-quality chocolate.

The bark looks pretty packed in cellophane bags, which have been tied with ribbon.


Coconut-Rose Rice Pudding

Serves 4–6.

This recipe proves that a dish can be simultaneously exotic and familiar, enchanting and comforting.

1 14-ounce can light coconut milk
3/4 cup half-and-half
3 tablespoons rose syrup, divided
2 tablespoons sugar
2 cups day-old, cooked Basmati rice*
1/2 teaspoon ground cardamom
Pinch saffron threads, well crumbled
1/4 teaspoon fine sea salt

Put all the ingredients, except for 1 tablespoon of the rose syrup, into a heavy saucepan set over medium-high heat. Stir and heat until the mixture is boiling nicely, then reduce the heat to medium-low. Simmer, stirring occasionally until the mixture is thick and creamy, about 20 minutes — the pudding will thicken further as it cools. Stir in the remaining tablespoon of rose syrup.

Pour into a serving dish (or dishes) and let the pudding cool. Serve warm or chilled, garnished with almonds, rose petals, and lemon zest.

Well covered, the pudding will keep for several days in the fridge.

*Freshly cooked rice won’t work properly but leftover take-out white rice will.


Hot Moroccan Pickled Carrots

Makes 1 pint.

Try these spicy carrot pickles in a hummus wrap, on a lamb & feta burger, or add them to potato salad.

2 cups julienned carrots*
2 teaspoons kosher salt
1 teaspoon sugar
½ cup champagne or white wine vinegar
½ cup water
2 tablespoons sugar
2 tablespoons Moroccan Pickling Spice

Dry brine the carrots, mix them with the salt and one teaspoon of sugar in a large metal or glass mixing bowl. Set aside for at least 45 minutes (or as long as two hours), stir occasionally.

Drain the carrots and return them to the mixing bowl. Fill the bowl with cold water, swish the carrots in the water and drain again. Repeat this once more. Pat the carrots dry with a clean tea towel and put half of them into the jar.

Make the pickling brine by combining the vinegar, water, two tablespoons of sugar, and the Moroccan Pickling Spice in a small sauce pan. Set over medium-high heat, bring to a boil, stir to make sure the sugar has dissolved, and simmer for a minute more.

Make the pickles by pouring half of the hot brine, including all the spices, into the pickle jar, over the carrots. Add the remaining carrots to the jar and pour in the remaining brine. Put the lid securely on the jar. Let the pickles cool to room temp, then store them in the fridge.

*Alternately, cut the carrots into sticks or thin rounds.


Our Moroccan Pickling Spice is a lovely blend with big flavor and spicy heat! Great for pickling carrots, cauliflower, or turnips. Also fun used to flavor fruit chutney or to make cocktail syrup.


Malagasy Spiced Marmalade

Makes 2 1/2 pints.

Madagascar vanilla and its famous wild pepper, voatsiperifery, add balance and depth to this grapefruit marmalade. Use it to fill thumbprint cookies, serve it with roast chicken, or dollop it on buttered toast.

2 pink grapefruits
1 teaspoon voatsiperifery
1 vanilla bean
2 cups sugar

Peel both grapefruits. Save the peel of one grapefruit and scrape away its pith. (Discard the peel from the other fruit). Slice the scraped peel into thin strips. Cut the grapefruits’ flesh cross-wise into 1/2-inch thick rounds and pick out the seeds. Split the vanilla bean and scrape out the seeds, cut the bean’s husk in half.

Put the grapefruit flesh and peel strips, along with the vanilla seeds and husk into a large, heavy saucepan. Add the voatsiperifery and 4 cups of water. Set the pan over medium-high heat and bring the contents to a boil. Reduce the heat to medium-low and simmer for about 1 1/2 hours, or until the mixture is reduced to about half or three-quarters of its original volume.

Stir in the sugar and let the marmalade simmer until it’s thickened and syrupy, about

another 1 1/2 hours. Pour the marmalade into scalded jars and screw on the jar lids. Leave the jars on the counter until they’re completely cooled, then stow them in the fridge, where they’ll keep happily for a least a couple of months.