Caribbean Pineapple Upside Down Cake

Pineapple upside down cake has been a cherished dessert for generations, with fond memories going back before the 1950's. We decided it was about time to give the recipe a bit of a facelift while still keeping true to the its roots. What we ended up with is a cake that's fruity, bold, and more flavorful than ever. A melody of allspice and bay leaves give this upside down cake a vibrant Caribbean flair, although the true star of the show here is long pepper. The pine cone-shaped spice is gingery and has notes of cardamom and black pepper. This flavor in the gooey caramel at the bottom layer of this cake is simply other-worldly. Buttery, fluffy, fruity, spicey — this is everything you'd want wrapped up in one drool-worthy dessert!

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Absinthe Long Pepper Angel Food Cake

It's time to celebrate Absinthe Day! The illustrious Parisian liqueur is noted for its exotic spicing and hallucinogenic effect, but instead of concocting a deadly drink we've decided to make a cake! More user friendly, an Angel food cake makes an ideal sponge for the warm herbal-anise flavor of absinthe. To take it over the top, we added long pepper to elevate the mind-bending flavor. This exotic Balinese pepper tastes a little bit like cardamom and ginger, with a floral top note. This rustic cake is full of flavor and has a heavenly texture. For toppings, we chose a citrus salad with clove simple syrup, along with a dollop of whipped cream for an enchanting bite. So enjoy this magical cake to celebrate Absinthe Day and if you have a nip on the side, we won't tell....

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Pepper and Spruce Tip Dirty Martini

The dirty martini, made by adding olive brine to the traditional recipe, is a well-loved twist on a classic cocktail. For a twist on a twist, we created this concoction which uses pickled spruce tips in addition to the usual garnish.To pickle the spruce tips, we used an infusion of Green Peppercorn, Black Vietnamese Peppercorn, and Long Pepper. The combination adds a spicy and savory punch to the natural flavor of the spruce tips. With so many strong flavors at play, it made sense to opt for a vodka martini over gin, to avoid adding the intensity of juniper to the mix.The final result is a bold martini that combines woody aromatics with rich briny notes and a slight peppery bite. Give it a try!

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Roasted Quail Feast for Valentine's Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Succulent quail are perfectly roasted with our Moroccan blend, Ras El Hanout, hinting at rose petals. The finishing touch, a warm coriander infused honey glaze. Our Wild Rice Pilaf features the bold flavor of cassia cinnamon while Paradise Pistachio Relish combines grains of paradise and Aleppo pepper to bring everything together for a memorable Valentine's Day Feast. We will leave the dessert up to you!

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