Jamaican Jerk

Marinade Ingredients:

3 tbsp Spice World Jerk Seasoning
2 tbsp brown sugar
5 garlic cloves
2 tbsp thyme leaves
6 green onions
2 tbsp soy sauce
1 tbsp of grated ginger
1/2 cup vegetable oil
1 tablespoon white vinegar

*Optional add 1 habanero pepper if you want some heat*

Add all the ingredients in a blender or food processor. Blend until smooth.
Marinade chicken and cover. Let the chicken marinade in the fridge for at least 1 hour or overnight. 
BBQ: Low Heat and grill for about 30 mins
Oven: Preheat 375 and bake for 45-50 mins or until cooked through. Broil for the last few mins.

Shawarma Blend 

Chicken Shawarma and Rice 

Ingredients for the chicken:
 1 lb chicken breasts (2-3 depending on size)
 ¼ cup plain Greek yogurt
 ½ lemon, juiced
 1 clove garlic, minced
 1 ½ tbsp Spice World Shawarma blend
For the rice:
 3 tbsp olive oil, divided
 1 yellow onion, diced small
 1 cup basmati rice
 2 cups water
 1 tbsp chicken bouillon powder
 ¼ tsp turmeric
 ¼ tsp cumin
 Salt and pepper to taste
For the yogurt sauce:
 2 tbsp plain Greek yogurt
 3 tbsp mayonnaise
 1 tbsp fresh chopped parsley
 2 tbsp lemon juice
 1 clove garlic, minced
 ¼ tsp salt

1. Mix together the Greek yogurt, lemon, garlic and Shawarma spice blend and marinate the
chicken in the mixture for at least 1 hour, or up to overnight.
2. In a large pan with high sides, heat 1 tbsp of the olive oil over high heat. Add the chicken
breasts and sear for 3-4 minutes on each side, until golden brown. Remove and set aside.
3. Lower heat to medium and add the rest of the oil (2 tbsp) as well as the diced onion. Cook
onion for 5 minutes or until softened.
4. Add the minced garlic, chicken bouillon powder, turmeric, cumin, salt, and pepper, and stir
together with the onion. Cook another 2 minutes.
5. Add the washed and drained rice and stir together for a few minutes. Add the water to the
pan, scraping any browned bits off the bottom, then add the chicken back into the pan.
6. Bring the mixture to a vigorous simmer, the cover the pan with a lid and turn the heat to
low. Allow it to cook for 20 minutes undisturbed.
7. Meanwhile, prepare the yogurt sauce by whisking together all the ingredients for it in a
bowl. Adjust the salt, pepper, and lemon to preference.
8. After 20 minutes, fluff the rice with a fork. Slice the chicken, and serve on top of the rice
with the sauce and (optional) some fresh chopped tomato and parsley.


Banana Chai Bread


3 ripe bananas, mashed
1/2 cup butter, softened
1 cup white sugar
2 eggs, room temperature
2 tbsp milk
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp Spice World Chai Spice
1/2 cup Greek yogurt
1/4 cup unsweetened shredded coconut
1/2 cup semi-sweet chocolate chips


Preheat oven to 375˚ F

Cream together butter and sugar. Once fluffy, add in one egg at a time and mix. Add the bananas, milk, and vanilla.

In a separate bowl, mix together flour, salt, baking powder, baking soda, and Spice World Chai Spice. Then add it to the wet ingredients and mix until smooth

Pour batter into greased loaf pan, and bake for 1 hour


No-Bake Chai Energy Bites


1 cup rolled or steel-cut oats1/2 cup peanut butter (melt a little)
1/4 cup creamed honey, melted
1 tsp Spice World Chai Spice
Handful of dark chocolate chips
 Dried coconut, shredded


Mix everything together, then roll into balls

Refrigerate until firm, or freeze for faster results


Chai Latte


2 cups milk of your choice
2 black tea bags 
1 1/2 tsp of Spice World Chai Spice
3 tbsp maple syrup (or sweetener of choice)


Heat up milk in a saucepan over medium-high heat until it begins to bubble around the edges of the pan. Turn off the heat and add tea bags to the hot milk. Steep for 3-5 minutes, then remove the bags

Add in Spice World Chai Spice and maple syrup. Whisk to combine, stirring over medium heat until the mixture is piping hot

Adjust seasoning to your taste, and serve immediately. Leftovers can be stored in an airtight container for up to 4 days in the fridge

Serve chilled over ice, or reheat



Sushi Bake

Ingredients for Sushi Rice

3 cups sushi rice
3 cups water
2 tbsp. rice vinegar


Ingredients for Sushi Bake

3 cups of cooked and mixed sushi rice
1 1/2 cups of mayonnaise or Japanese mayonnaise
2 tbsp. of Spice World Furikake Japanese Blend
4 cups shredded imitation crab
Nori sheets cut in rectangular pieces or roasted seaweed snacks (unsalted)
Optional toppings: fish eggs, avocado slices, cucumbers, Sriracha sauce, ginger, or wasabi


Sushi Rice

Clean and rinse the sushi rice. Add clean rice and water to the rice cooker.

In a large bowl, combine cooked rice, rice vinegar, and Spice World Furikake Japanese Blend. Mix until evenly distributed

Creamy Crab Topping

In a separate bowl, mix together shredded imitation crab, Spice World Furikake Japanese Blend, and mayonnaise. Add salt to taste


In a rectangular pan (9x12 in.), spread the sushi rice evenly, then lightly press down.

Evenly spread a layer of the creamy crab topping over the rice. Drizzle with Sriracha, if desired.

Broil on high for 3 minutes, keeping an eye on it to prevent burning.

Serve with seaweed wraps, ginger, wasabi, or any of your favourite toppings.

Gabe's Garlic Pepper Special

Tuscan Spinach Dip


8 oz. cream cheese, softened to room temperature
2 cups shredded mozzarella
1/2 cup freshly grated parmesan
1/2 cup sour cream
1 1/2 tbsp. Spice World Gabe's Garlic Pepper Special
1/2 cup chopped sun-dried tomatoes, plus extra for garnish
300 g package chopped frozen spinach, thawed and drained
Optional: Chopped parsley for garnish


Preheat oven to 350° F

Set aside 1/2 cup of the shredded mozzarella. Combine all the remaining ingredients in a large bowl, and mix until fairly smooth.

Transfer the dip mixture into a baking dish (such as a 9-inch pie dish) and sprinkle the remaining mozzarella over top.

Bake for 20-25 minutes, or until the mixture is starting to bubble, and the edges are golden brown

Remove from oven, and garnish with additional sun-dried tomatoes and chopped parsley if desired. Serve hot with sliced baguette, crackers, or veggies.


Guacamole Seasoning

Guacamole Dip


2 avocados, mashed
1/2 ripe tomato, chopped
1/4 tsp. freshly squeezed lime juice
1-2 tsp. Spice World Guacamole Seasoning (or add to taste)
Salt & Pepper to taste

1/4 cup red onion or white onion, chopped
Jalapeños, diced
2 tbsp. fresh cilantro


Combine all ingredients in a bowl and mix. Serve immediately or store in an air-tight container to prevent avocados from browning.

Store in the fridge for up to 3 days.

Can be served with tortilla chips, on toast, in a sandwich, on rice cakes with smoked salmon and cream cheese, as well as salads.

Honey Habanero Seasoning

Coconut Shrimp with Mango Honey Habanero Aioli

Ingredients for Aioli

1/2 cup chopped mango (feel free to use frozen mango!)
1/2 cup mayonnaise
1/2 tbsp. lime juice
2 tsp Spice World Honey Habanero Seasoning (add more or less depending on your spice tolerance)

Ingredients for Shrimp

1/3 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. Spice World Black Pepper Ground
 2 large eggs, beaten
3/4 cup Panko breadcrumbs
1 cup sweetened shredded coconut
300 g raw large shrimp, peeled and deveined with tails still attached
3-4 tbsp. vegetable or canola oil
Optional: Finely chopped cilantro for garnish


Blend together all aioli ingredients in a food processor or blender until smooth. You can add more or less of the Spice World Honey Habanero Seasoning according to your spice tolerance. Cover and refrigerate the aioli until the shrimp are cooked and ready to serve

Get 3 medium sized bowls ready. In one bowl, mix together the flour, salt, and pepper. Beat the eggs together in the second bowl. Combine the panko breadcrumbs and coconut together in the third bowl.

Coat the shrimp: first, dab both sides of the shrimp in the flour. Follow it by dipping it in the eggs. Lastly, gently press the shrimp on the coconut mixture until it is well coated. Set aside on a plate, and repeat the process for the remaining shrimp.

Heat oil in a large non-stick skillet over medium heat. Use enough oil to coat the bottom of the entire pan. Fry the shrimp in batches (about 7-9 shrimp per batch). Avoid crowding the pan. Cook each side for 2-3 minutes until the shrimp are a nice golden brown, and cooked all the way through. 

Set the cooked shrimp aside on a plate lined with paper towel, as the remaining shrimp are being cooked.

Sprinkle finely chopped cilantro over the coconut shrimp if desired and serve with the mango honey habanero aioli.


Peg City Seasoning

Peg City Honey Butter Chicken Thighs


4 chicken thighs (bone in, skin on)
3 tsp Spice World Peg City Seasoning, divided
5 tbsp salted butter, divided
4 tbsp honey divided
1 lb sweet potatoes, peeled and cubed into 1-inch pieces
1/2 lb Brussel sprouts, trimmed and halved
2 cloves garlic, minced


Preheat oven to 375˚ F

Season chicken thighs all over with 2 tsp of the Spice World Peg City Seasoning. Set aside

Melt 3 tbsp. of butter in a large oven-safe skillet over medium-high heat. Stir in 2 tbsp. of honey until the mixture is bubbly

Place chicken thighs in the skillet, skin side down. Sear for 3-5 minutes until the skin is a golden brown. Flip and sear the other side for another 3-5 minutes until golden brown.

Remove chicken from skillet and set aside. Add remaining 2 tbsp. of butter and 2 tbsp of honey to the skillet, and stir until combined

Add in the sweet potatoes, Brussel sprouts, and minced garlic and stir to coat in the honey butter mixture. Sprinkle with remaining Spice World Peg City Seasoning. Allow to cook for 5 minutes

Place chicken thighs on top of the sweet potatoes in the skillet. Place the skillet into the oven for 25-30 minutes, or until chicken is cooked through (internal temperature at 165˚ F), and sweet potatoes are tender.