A Visit with a Real Mistress of Spice -- Jamie Aragonez of World Spice -- #recipe and #giveaway

LESLIE BUDEWITZ:  As most of you know, I write the Spice Shop series set in a fictional spice shop in Seattle's Pike Place Market. It's inspired by my love the Market, itself sparked by my early discovery, as an 18 year old college student, of the amazing array of food and spice available in the Market, the heart, soul, and stomach of the city since its founding in 1907. And many of you have heard me mention World Spice, formerly World Spice Merchants, a gem of a shop on Western Avenue, just below the Market.

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.

* A note from Leslie: A low FODMAP diet is one designed to help people with intestinal issues such as Irritable Bowel Syndrome and other conditions identify the foods that cause them problems and how to eat to reduce symptoms. Learn more about it from this article on the Johns Hopkins Medicine website. 

Readers, talk to Jamie and me about spices -- what you love, how you use them, what you'd like to learn! One lucky reader will win their choice of a World Spice boxed gift set -- the Herbal Tea Set or  the BBQ Set. Leave a comment below to enter, with your email address. (Winner announced Wednesday, September 11; US mailing addresses only.) 

And Jamie is offering 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 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.  

Leslie and Chai Another Day, July 2019

Leslie on vacation, April 2024