3 spectacular new ways with spices

Though we tend to fall into the habit of using certain spices for certain foods, spices are actually incredibly versatile. Try these 3 simple recipes, where old favourites like dried rosemary, chilli and garam masala are used in deliciously sweet new ways.

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1. Garam masala – not just for curries

Garam masala biscuits with salted caramel

Make a basic biscuit dough*.  Add 2–3 teaspoons garam masala. Bake the biscuits at medium heat until golden brown. Sandwich with caramel, lightly roll in black salt and enjoy!

2. Dried rosemary – not just for stews & casseroles

Roasted plums with freeze-dried rosemary

Halve 6 FlavourburstTM plums. Dust with 2 tablespoons caster sugar. Squeeze over lemon juice, sprinkle 2 teaspoons freeze-dried rosemary and bake at 200°C until tender and juicy. Yum!

3. Dried chilli – not just for Mexican feasts

Cinnamon and chilli hot chocolate

Heat 2 cups milk, add 100 g dark chocolate, a cinnamon quill or ½ teaspoons ground cinnamon, 1 to 2 teaspoons freeze-dried chilli rings, 4 tablespoons almond flour and 2 tablepoons sugar.  Stir to melt and infuse, and serve hot. (Serves 2)

* To make the biscuits:

Preheat the oven to 180°C and line a baking tray with baking paper. Using an electric beater, beat 125 g butter (softened), 100 g sugar and the seeds from one vanilla pod until pale and creamy. Add one free range egg and beat until well incorporated. Sift together 240 g flour and 1 teaspoon baking powder (and the spices if using). Mix into the butter mixture using a spatula. Add 1 tablespoon milk to the batter and mix through. Roll out the biscuit dough into a cylinder and chill in the fridge. Slice to make small rounds, and bake for 10–15 minutes, or until golden brown. Cool on a wire rack.

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