Table of Contents
- What's Inside Basic Spices Pantry Pack 2
- Smoky Chipotle Beef & Bean Chili
- Golden Sheet-Pan Chicken with Sweet Potatoes
- Cinnamon, Nutmeg & Ginger Apple Crisp
- Golden Coconut Chicken Curry
- Moroccan-Inspired Chicken, Apricot & Couscous Bake
- Mexican Chocolate Chipotle Brownies
- Six Bottles, A Whole Lot of Territory
- FAQs
Recipes for Basic Spices Pantry Pack 2 - Sweet Heat and a Little Smoke: The Kind of Cooking Folks Remember
There are spice racks that help you salt supper, and then there are spice racks that give you somewhere to go. Basic Spices Pantry Pack 2 from Tradition Spice Company lands squarely in the second camp. Ground Chipotle Pepper brings dark smoky heat, Ground Coriander adds warm citrusy depth, Ground Turmeric delivers earthy golden color, Ground Ginger brings a clean bite, and Ground Cinnamon and Ground Nutmeg handle everything from apple crisp to savory braises without breaking a sweat. These six bottles move easily between familiar American cooking and recipes inspired by kitchens farther down the road, which means the box earns its keep whether you are making chili on Sunday or curry on Wednesday. No passport required. Pants probably are.
What's Inside Basic Spices Pantry Pack 2
6 Regular Bottles
- Ground Chipotle Pepper
- Ground Coriander
- Ground Turmeric
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
Now let's put the pantry to work. The first three recipes stay close to home with chili, sheet-pan chicken, and apple crisp. The next three wander a little farther with a golden coconut curry, a Moroccan-inspired chicken and apricot bake, and a batch of chocolate brownies that discovered chipotle and immediately got more interesting.
Smoky Chipotle Beef & Bean Chili
Serves 6
A pot of chili ought to taste like it has been thinking about things for a while. Ground Chipotle Pepper supplies smoke and heat, Ground Coriander rounds out the meat and tomato, and just a pinch of Ground Cinnamon deepens the whole pot without turning supper into dessert.
Ingredients
- 1 1/2 teaspoons Ground Chipotle Pepper
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cinnamon
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans kidney or pinto beans, drained
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon cooking oil
Directions
Brown the beef. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned, breaking it into chunks.
Build the base. Add onion and bell pepper and cook 5 minutes. Stir in garlic and tomato paste for 1 minute.
Wake up the spices. Stir in chipotle, coriander, cinnamon, oregano, salt, and black pepper. Cook 30 seconds.
Simmer. Add tomatoes, beans, and broth. Simmer uncovered 30 to 40 minutes, stirring occasionally, until thick.
Taste before bragging. Adjust salt and chipotle if needed, then serve hot.
Golden Sheet-Pan Chicken with Sweet Potatoes
Serves 4
This is weeknight cooking with better manners. Ground Turmeric gives the chicken and sweet potatoes their warm gold color, Ground Coriander adds citrusy earthiness, Ground Ginger keeps things bright, and a small hit of Ground Chipotle Pepper makes sure nobody accuses the pan of being timid.
Ingredients
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Chipotle Pepper
- 1 1/2 pounds boneless chicken thighs or breasts
- 2 medium sweet potatoes, cut into 1-inch cubes
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Heat the oven. Set oven to 425°F.
Mix the coating. Stir olive oil, honey, lemon juice, turmeric, coriander, ginger, chipotle, salt, and pepper together.
Season everything. Toss chicken, sweet potatoes, and onion with the spice mixture and spread in a single layer on a sheet pan.
Roast. Cook 25 to 35 minutes, turning vegetables once, until the chicken is cooked through and the sweet potatoes are browned and tender.
Cinnamon, Nutmeg & Ginger Apple Crisp
Serves 6 to 8
This is the American fall dessert that makes the kitchen smell like somebody cleaned the house even if nobody did. Ground Cinnamon carries the familiar warmth, while Ground Nutmeg and Ground Ginger keep the apples from tasting one-note.
Ingredients
- 1 1/2 teaspoons Ground Cinnamon, divided
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 6 medium baking apples, peeled and sliced
- 1 tablespoon lemon juice
- 1/3 cup brown sugar
- 1 tablespoon all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 6 tablespoons cold butter, cubed
- 1/4 teaspoon salt
Directions
Make the filling. Heat oven to 375°F. Toss apples with lemon juice, 1/3 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, nutmeg, and ginger.
Make the topping. Mix oats, 1/2 cup flour, 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Cut in butter until crumbly.
Bake. Spread apples in an 8-inch or 9-inch baking dish, cover with topping, and bake 40 to 50 minutes until bubbling and golden.
Wait a minute. Cool 10 minutes before serving so the filling settles instead of escaping across the plate.
Golden Coconut Chicken Curry
Serves 4
Here is where the pack starts wandering. This Indian-inspired curry uses Ground Turmeric, Ground Coriander, Ground Ginger, and a touch of Ground Cinnamon to build a warm, fragrant sauce around chicken and coconut milk. A pinch of Ground Chipotle Pepper is not traditional, but it makes a perfectly respectable stand-in when you want controlled smoky heat from the pantry you already own.
Ingredients
- 1 teaspoon Ground Turmeric
- 2 teaspoons Ground Coriander
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Chipotle Pepper
- 1 1/2 pounds boneless chicken thighs, cut into pieces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 14-ounce can coconut milk
- 1 14-ounce can diced tomatoes, drained
- 1 tablespoon cooking oil
- 1 teaspoon salt
- Cooked basmati rice for serving
Directions
Brown the chicken. Heat oil in a large skillet and brown chicken in batches. Transfer to a plate.
Build the sauce. Cook onion until softened. Add garlic, tomato paste, turmeric, coriander, ginger, cinnamon, chipotle, and salt. Stir 30 seconds.
Simmer. Add coconut milk and tomatoes. Return chicken to the pan and simmer 15 to 20 minutes until cooked through and slightly thickened.
Serve. Spoon over basmati rice and let the sauce do the explaining.
Moroccan-Inspired Chicken, Apricot & Couscous Bake
Serves 4 to 6
Sweet dried fruit, savory chicken, warm spices, and couscous all sharing one baking dish is a mighty efficient way to make supper interesting. Ground Coriander, Ground Turmeric, Ground Ginger, Ground Cinnamon, and just a whisper of Ground Nutmeg give this Moroccan-inspired bake the sort of aroma that makes people wander into the kitchen pretending they needed something.
Ingredients
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 6 bone-in chicken thighs
- 1 1/2 cups pearl couscous
- 1 15-ounce can chickpeas, drained
- 1 carrot, thinly sliced
- 1/2 cup chopped dried apricots
- 2 1/4 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 lemon
- 1/4 cup toasted sliced almonds, optional
Directions
Heat the oven. Set oven to 425°F and lightly oil a 9x13-inch baking dish.
Season the chicken. Mix coriander, turmeric, ginger, cinnamon, nutmeg, and salt. Rub about half over the chicken.
Build the pan. Whisk broth with tomato paste and the remaining spice mixture in the dish. Stir in couscous, chickpeas, carrots, and apricots. Nestle chicken on top, skin side up.
Bake. Cover tightly with foil and bake 20 minutes. Uncover and bake another 25 to 35 minutes until the chicken is browned and cooked through.
Finish. Squeeze lemon over the dish and add almonds if using.
Mexican Chocolate Chipotle Brownies
Makes 16 brownies
Chocolate and chile have been getting along for a very long time, and these brownies are proof they still have plenty to talk about. Ground Cinnamon warms the cocoa, Ground Chipotle Pepper adds a smoky little finish, and Ground Nutmeg rounds out the edges. The heat should arrive after the chocolate, not tackle it in the parking lot.
Ingredients
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Chipotle Pepper
- 1/8 teaspoon Ground Nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips, optional
Directions
Heat the oven. Set oven to 350°F. Line an 8-inch square pan with parchment or grease it well.
Mix the wet ingredients. Whisk melted butter and sugar together, then whisk in eggs and vanilla.
Add the dry ingredients. Stir in cocoa, flour, salt, cinnamon, chipotle, and nutmeg just until combined. Fold in chocolate chips if using.
Bake. Spread batter in the pan and bake 20 to 25 minutes, until the center is just set.
Cool before slicing. Give them at least 20 minutes. Yes, this is the hardest instruction in the recipe.
Six Bottles, A Whole Lot of Territory
The strength of Basic Spices Pantry Pack 2 is range. Chipotle can smoke up chili on Monday and sneak into brownies on Saturday. Coriander and turmeric can carry chicken from a sheet pan into curry territory. Ginger, cinnamon, and nutmeg are just as comfortable in a savory braise as they are hanging around a pan of apples. That means these bottles do not sit around waiting for one special recipe. They work.
Keep the pack close when you want familiar food with more backbone, or when supper needs to wander somewhere new without requiring a specialty-market expedition. Good cooking does not always need more ingredients. Sometimes it just needs the right six.
Basic Spices - Pantry Pack 2 - Adventure Awaits - Chipotle, Coriander, Turmeric, Ginger, Cinnamon and Nutmeg
$59.25
Adventurous cooks get six good reasons to try something new with Basic Spices Pantry Pack 2. This versatile set travels from smoky suppers to sweet baking without missing a beat, and makes an ideal gift for newlyweds, foodies, enthusiastic home cooks,… read more
FAQs
What are common spices used in baking that I should have in my pantry?
Cinnamon, Nutmeg, and Ginger are staples. You can also include Cloves and Mace for add more zing to your baked goods!
Is Chipotle a good spice?
Chipotle Pepper is a great addition to many meals. While commonly used in Mexican-style dishes, Chipotle's earthly flavor enhances a steak rub or chicken as well.
How would I use either Coriander or Turmeric?
Both Coriander and Turmeric enhance soups, stews, curries and any other dish you want depth of color and a hint of heat.
