I first met Jamie Aragonez, our guest today, in July 2019 when I did a signing of Chai Another Day at the shop. As the newly-hired retail store manager, she welcomed me with enthusiasm, and even made Chai Spice Snickerdoodles for customers to nibble while they sipped chai and we talked books and spices. Now, she's part of the ownership team, a group of employees who bought the shop in early 2023.
(You can read about my first meeting with the shop's long-time owner, Amanda Bevill, now retired, and the recipe she shared with us nine years ago here, at A Real Life Spice Merchant Talks About the Secret Ingredient.)
One lucky reader will win a World Spice gift set -- leave a comment below to enter. But ALL of you are winners today, as Jamie offers a one-time 15% discount to Mystery Lovers' Kitchen readers. Use the promo code CUMIN when you checkout on line, or with the spice merchant if you shop in store.
JAMIE ARAGONEZ: After a decade leading some incredibly talented teams in Kansas City kitchens, I took a leap of faith and made the move to Seattle. By a stroke of good luck, I found myself as the store manager at the World Spice retail shop. Fast forward five years, and now I'm proudly wearing the hat of Culinary Director.These days, I dream up new spice blends and recipes while running the beloved shop tucked behind Pike Place Market. Here, we invite you to explore flavors the fun way—by sniffing, sipping, and tasting our fresh spices and teas.
One of my favorite parts of the job is hearing how our spices transport people back to cherished childhood memories or unforgettable vacations. I love learning how people use our spices in their own kitchens—it’s truly inspiring to see the creativity and curiosity our customers bring to their cooking.
Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil or ghee to extract the essential oils out of spices. The result is a rich, flavorful, and aromatic oil — perfect to use as a dressing. For ours we use a base of Brown Mustard Seed, Yellow Mustard Seed, Cumin Seed, Turmeric, India Red Chile Flake and Asafoetida. These spices get lightly sautéed in oil, then a squeeze of lime juice and salt is added. The sauce melds together to coat the salad beautifully. The crunch from the mustard seeds and the umami from the asafoetida really makes this recipe stand out. Making this salad is quick, easy, and the ingredients are completely versatile. Beets, Brussels sprouts, broccoli, kale — any shreddable veggie would be delicious in this salad!
Asafoetida is a great spice to use, especially if following a low-FODMAP diet.* The flavor is nearly identical to that of onion and garlic, but it actually comes from the dried giant fennel resin. There is truly no spice like it!
Tadka Carrot and Cauliflower Salad
by Jamie Aragonez of World Spice
3 cups carrot, grated
2 cups thinly sliced cauliflower
3 tablespoons vegetable oil
1 teaspoon Brown Mustard Seed
1 teaspoon Yellow Mustard Seed
1/2 teaspoon Asafoetida
2 teaspoons Cumin Seed
1/2 teaspoon Turmeric
1/2 teaspoon India Red Chile Flake
1 teaspoon Kosher Salt
1-1/2 tablespoons lime juice
1/4 cup cilantro, chopped
Add the grated carrot and sliced cauliflower to a large bowl and set aside.
In a small sauté pan on medium heat, add the oil. Heat the pan until hot but not scorching - there should be a "shimmer" on the oil.
Turn the heat down to low and add the mustard seeds and cumin. They should immediately start to bubble and gently pop in the oil. Sauté for 30 seconds, then add the rest of the spices. Sauté for about 10-15 seconds, then take it off of the heat and add the lime juice.
Carefully pour the hot Tadka oil over the veggies.
Add the chopped cilantro to the the veggies and give the carrot and cauliflower mixture a toss until fully coated.
Serve salad at room temperature.
Jamie Aragonez is the Culinary Director and co-owner of World Spice, offering fresh flavors from around the world. World Spice's vast catalog of fresh spices from around the world makes any kitchen, at home or back-of-the-house, a factory of authentic flavor. Shop in person at retail flagship at 1509 Western Avenue in Seattle and online at the website, offering a wealth of spice information and recipes to inspire you.
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Leslie and Chai Another Day, July 2019 |
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Leslie on vacation, April 2024 |
Welcome to the blog, Jamie! I must get back to Seattle one of these years (I live near Boston, so it's a trek) and visit your shop, although I'm sure I'll be looking for Pepper and the other employees Leslie has imagined for us.
ReplyDeleteThe recipe sounds delicious, but I live with someone with some teeth problems, and he can't eat foods with seeds in them. If I were to make the Tadka, let it cool, and grind it up, would that work?
(I am aka Maddie Day, one of Leslie's fellow bloggers.)
DeleteOoh, good question, Edith -- and something we need to keep in mind as recipe creators!
DeleteWe'd love to have you visit the shop when you’re able to make the trek back to Seattle— 😊
DeleteAs for the recipe, I suggest using ground spices for the tadka! Just be careful not to burn them, as ground spices cook faster. The hot oil will still wilt the raw veggies and make them tender, so it should work beautifully for you.
Happy cooking, and thanks for trying out the recipe!
Best,
Jamie
What a great suggestion!
DeleteThat salad sounds and looks so good! I love trying new spices. I have so many my daughter built me a huge spice rack to hold them all ! I wish I was closer to visit your spice shop in person. Michele4ou@att.net
ReplyDeleteLucky you with a big custom spice rack!
DeleteHi Michele,
DeleteThank you! I’m so glad you liked the salad recipe. It sounds like you have an impressive spice collection! A great way to use up some of those spices is by using the tadka technique to garnish Indian stews, curries, and soups—it adds so much flavor and is really easy to do.
Even if you can’t visit the shop in person, our website is a lot of fun to browse, and you can learn more about different spices and flavors there. We’d love to see what you create next!
Best,
Jamie
Great recipe! Thank you. I think I'll make that next time my book club meets, since we have so many vegetarians, and we are all looking for something new and tasty.
ReplyDeleteJamie, how do you--or do you--differentiate between the terms spice and herb? For a lot of people I know, the word "spice" means "hot", they shrink from the very idea, because of intolerance, or because of fear. Do you hear that every day, and if so, what is your response?
My most recent spice exploration is za'atar, which includes one of my other favorites, sumac. Such tiny amounts of spices can elevate a dish amazingly.
Karen, great questions! Jamie will be along later -- still early in Seattle! My answer: an herb is the leafy part, a spice is a berry, nut, seed, bark, and the like. I hear that fear of "spicy food" as well, and try to distinguish between heat and flavor. I'll be interested in Jamie's reply!
DeleteHi Karen,
DeleteI’m so glad you enjoyed the recipe, and it sounds like it will be a hit at your book club! When it comes to concerns about the term “spice,” we do hear that quite often. Typically, customers worried about heat will ask about capsicum content (from peppers) or the kick from ingredients like peppercorns or ginger. If a blend doesn’t contain those, they’re usually more curious about which spices are the strongest in flavor.
As for differentiating between herbs and spices, herbs usually come from the leafy parts of plants, while spices are typically seeds, roots, or bark. Both bring their own unique touch to dishes.
Best,
Jamie
Oh, so smart -- focus on the capsicum!
DeleteWelcome to the Mystery Lovers' Kitchen! Thank you for the delicious sounding recipe. I think could almost smell the aroma of the dressing as it was sauteing. Always excited to try new spices or spice blends.
ReplyDelete2clowns at arkansas dot net
It does sound really fragrant, doesn't it?
DeleteI’m so glad the recipe caught your interest, and I hope you enjoy trying it out. There’s nothing like the aroma of spices coming together—excited for you to experience it!
DeleteI love having a wide selection of all sorts of fresh spices and herbs. I think one of the secrets of being a great cook is an overstocked spice collection. I am trying to expand my choice of healthy beverages and would love to have the Herbal Tea Set. It would be fun to watch the Butterfly Pea Flower change color as I get ready to drink my healthy beverage.
ReplyDeleteNancy
allibrary (at) aol (dot) com
Plus it's just fun to think or say "Butterfly Pea Flower"!
DeleteHi Nancy,
DeleteYou’re absolutely right—having a well-stocked spice collection opens up so many possibilities in the kitchen! The Herbal Tea Set is a great choice, and everything in that set is so versatile. Plus, you’ll love watching the Butterfly Peaflower change color—it also makes fantastic ice cubes for a fun twist on your drinks. Enjoy!
Best,
Jamie
Ooh, purple ice cubes -- what fun!
DeleteWonderful interview, and the recipe looks and sounds delicious. I have many different spices that I use for different dishes. I have never heard of Asafoetida before today, and I learned something new. Thank you for sharing the recipe, and for this chance to win. areewekidding(at)yahoo(dot)com
ReplyDeleteAnother fun one to say!
DeleteThis salad sounds lovely and I have most of the ingredients. What is the difference between the India Red Chili Flake and dried red pepper? Would it be an acceptable substitute in the recipe? My biggest issue with spices and herbs is buying more than I need so it loses strength before I use it all. I do love using a variety as I cook though. I would love to try the Herbal Tea Set. Thanks for the opportunity! makennedyinaz at hotmail dot com
ReplyDeleteI'll let Jamie answer about substitutes, but I'll tell you, we LOVE their India Red Chile Flakes!
DeleteHi Marcia,
DeleteYou can definitely substitute whatever chile flake you have on hand! I’ve used Korean chili flakes and ancho chili flakes before, and both work well. Our India Red Chile Flake is a classic flake, like what you’d sprinkle on pizza—fresh and pretty spicy. Feel free to experiment, and enjoy the recipe!
Best,
Jamie
I'd love to visit Seattle and now I have another reason!
ReplyDeleteI agree with Marcia about using my herbs and spices quickly enough for them to maintain they "oomph".
libbydodd at comcast dot net
Always a challenge to keep up the oomph!
DeleteWe’d love to have you visit Seattle! To keep your spices fresh, I suggest purchasing them in small quantities and opting for whole spices whenever possible. That way, you can go through them quickly and grind as needed for the best flavor.
DeleteBest,
Jamie
I will be making my first visit to Seattle over the winter holidays. My best friend moved there 4 years ago, I will be visiting her. I told her about the spice shop and she can't wait to go there. This will be quite strange for me, because I am born and raised in Charleston, SC and I am not used to so much cold, so it will be quite an adventure.
ReplyDeleteDress in layers, and make one of them fleece! Your friend may not yet know that there are two spice shops in the Market: World Spice on Western Ave, just below the Market, and Market Spice on Pike Place, near the Market entrance. Double the fun!
DeleteThis recipe is so delectable, healthy and yummy. I will be making it this fall. I am always looking for new recipes, spices and flavors. They add so much to the meal and give me great pleasure to create something new. The Herbal Tea set looks wonderful. I have a big interest in herbs and spices and use them daily. saubleb(at)gmail(dot)com
ReplyDeleteA book lover AND a spice lover -- wonderful!
DeleteAwesome spice rack! Those recipes are wonderful, I am trying them!
ReplyDelete75% of the world's spices come from India. My favorite spices are oregano, parsley, chives and basil. I have been experimenting with lemongrass and adding to soups. I also like peppercorn, but I know very little about it and hopefully will figure out ways to use it.
ReplyDeleteInteresting statistic -- I hadn't heard it! Thanks for dropping by!
DeleteIndia is indeed a major player in the spice world! It produces about 70-75% of the world’s spice varieties, though not quite that percentage of the total global supply. Your experiments with lemongrass sound delicious, and peppercorns are so versatile—you’ll have fun discovering new ways to use them!
DeleteBest,
Jamie
Very interesting, there is so much I don't know about spices. Your recipe looks delicious. I guess I'll have try some new spices.
ReplyDeletediannekc8(at)gmail(dot)com
Lots of great spice info on the World Spice website and in their blog posts. And of course, in my books!
Delete
DeleteHi Dianne,
I’m so glad you found it interesting! There’s always something new to discover with spices, and our website is a great place to explore more flavors and get inspiration. I hope you enjoy trying out some new ones—happy cooking!
Best,
Jamie
If I visited World Spice my head would explode from all the choices! I'll echo the question about spices getting old. How old is too old? patdupuy@yahoo.com
ReplyDeleteOh, yes, but it's a magical place!
DeleteHi Pat,
DeleteWe’d love to have you visit World Spice! The best way to tell if your spices are too old is to give them a sniff—if they don’t smell like much, they won’t taste like much either. If the aroma is faint or you find yourself using large amounts to get the flavor, it’s time to replace them.
Best,
Jamie
I have so many herbs and spices that they don't all fit on the rack. I grown my own thyme and dill and dry them. I would love to try the BBQ set.
ReplyDeleteThe best cooks' racks overfloweth!
DeleteIt sounds like you’ve got quite the herb and spice collection—love that you grow your own thyme and dill! Our BBQ set would be a great addition, especially if you love bold, smoky flavors. There’s nothing like a good BBQ to bring those spices to life!
DeleteBest,
Jamie
You've made my day! I have looked everywhere locally for mace. No luck. Just ordered some (and sumac ), so pleased to have a source now. Thank you.
ReplyDeleteGreat! I love sumac!
DeleteI’m so glad you found what you were looking for! Mace is such a special flavor—I just used it in blueberry muffins, and it added such a lovely warmth. I’m sure you’ll enjoy experimenting with it.
DeleteBest,
Jamie
Nice to have you in our kitchen today, Jamie! Your salad sounds like something we'd love at my house. Thanks!
ReplyDeleteEnjoy!
DeleteThanks so much for this recipe/method for infusing the oil with the spices. I often heat my spices without oil in a cast iron skillet before grinding them (or not) and adding them to my dish, but I'm definitely now going to try doing it in oil!
ReplyDeleteWelcome to the Kitchen, and thanks so much for visiting today!
LK, I've often infused warm oils with spices -- it's delish. I think you''ll love it!
DeleteThank you for telling us about your unique spice mixes, Jamie. I look forward to visiting your shop when I'm in Seattle in May. ~Maya
ReplyDeleteOoh, Maya! Seattle and the Market in May will be in full bloom -- wonderful!
DeleteI love that detail on Asafoetida. I’ve never heard of it before and now I’m intrigued.
ReplyDeleteAlways fun to discover new flavors, isn't it?
DeleteWhat a fun post today! I use many different types of spices in recipes. I always enjoy finding a new to me spice to try! Thanks for the ideas! Thanks for the chance!
ReplyDeletejarjm1980(at)hotmail(dot)com
Great to have an adventuresome palate!
DeleteI’m so glad you enjoyed the post! It’s always exciting to discover new spices and experiment with different flavors. I hope you have fun trying out some new ones.
DeleteBest,
Jamie
I am always trying recipes, and it is fun to experiment with a variety of herbs and spices. Sometimes I will actually tweak some recipes and add or substitute favorite herbs like parsley and thyme. Thanks for sharing the recipe. cherierj(at)yahoo(dot)com
ReplyDeleteThe more you cook, the more comfortable you get with substitutions, in my experience. Enjoy!
DeleteThat’s the best part of cooking—tweaking recipes and making them your own with your favorite flavors. Happy experimenting!
DeleteBest,
Jamie
This comment has been removed by the author.
ReplyDeleteI love reading your books. I generally add a little spice to my recipes.
ReplyDeleteCheers!
DeleteThank you for introducing us! I will definitely check out her shop - especially the tea. Thank you for coupon and the chance to win.
ReplyDeletemadamhawk at gmail dot com