Bacon strips
1lb. Chicken chopped thigh fillet
¼ teaspoon spiiCery Hot Scotch Bonnet
½ cup spiiCery Barbecue Suya Rub
½ cup spiiCery Tomato Stew Powder
¼ cup Soy sauce
1 teaspoon Honey
1 Cup chopped Bell Peppers
½ Cup Chopped Onions
Pre-heat oven/ grill 400
For the sauce; in a bowl add spiiCery Barbecue Suya Rub, spiiCery Tomato Stew Powder, spiiCery Hot Scotch Bonnet, soy sauce, and honey; whisk and leave on the side.
In a bowl with chicken thigh fillet, add spiiCery Barbecue Suya Rub, spiiCery Tomato Stew Powder, spiiCery Hot Scotch Bonnet, soy sauce, and honey.
Soak skewers to prevent it from over charring.
Get each skewer insert, chicken, bell peppers, onions and wrap with bacon. Repeat steps until all skewers are ready for the oven/grill.
After 20mins in the oven or grill, rub the barbecue sauce on the kebab and grill at 450 degrees for another 10mins.

FLANK STEAK SLOPPY JOE with spiiCery Organic Stew Powder Spice

Sloppy Joe is a very convenient comfort food that can be made in minutes. The beauty about making it is that one can repurpose left over meats for this dish; and secondly any meat works perfectly for it. The secret is in the sauce; it is imperative that the meat is not dry and or lacks its sauciness. 
Sonia Heselton

2 French Rolls

1 tablespoon spiiCery Organic Stew Powder

¼ teaspoon spiiCery Organic Scotch Bonnet

½ lb. Flank Steak

½ tablespoon olive oil


1 cup beef broth

1 teaspoon chives

1 teaspoon garlic

1 tablespoon red onions

2 eggs


Cook the flank steak in a crock pot/ pressure cooker for 50mins to an hour.

Once cooked and tender, fork until completely shredded. Then in a heated skillet add olive oil, garlic, onions, chives and stir. After that add the shredded flank and sprinkle some salt, spiiCery organic stew powder and spiiCery Organic Scotch Bonnet. 

Stir for 3mins and add 1 cup of broth; allow simmer on medium-high heat until it thickens. Once cooked allow to cool.

Toast bread and slap some sloppy Joe on it. Top it with Coleslaw and sunny side up(optional)

BONE IN BEEF SHORT RIBS with spiiCery Organic Stew Powder

Sonia Heselton

4 Bone in Beef Short Ribs

½ Cup spiiCery Organic Stew Powder

¼ Cup spiiCery Organic Suya spice


Crank up the oven to 400 degrees

In a bowl with Short ribs, add spiiCery Organic Stew 
Powder, and spiiCery Organic Suya spice as well as salt. Make sure the ribs are fully covered in the mix and properly wrap with aluminum foil. 
Into the oven it goes for 5-6hrs. Once cooked it is time to enjoy this meat as it will melt in one’s mouth.

BEEF STEW with spiiCery Stew Powder

1lb Stew Beef
3 tablespoon spiiCery Tomato Stew Powder
¼ stick of salted butter
2 tablespoon olive oil
1 cup chopped carrot
1 cup chopped celery
1 tablespoon chopped garlic
1 cup chopped spring onions
Fresh thyme
4 large potatoes (Chopped)
500ml white wine
Parsley to garnish (Optional)
Pre-heat oven to 300 degrees
Heat the olive oil and butter in a heavy Dutch pot or casserole over high heat then add the beef and stir. Now instead of adding the traditional flour, add spiiCery Stew Powder which serves two purposes; as a thickener and for the rich tomato flavor
Add chopped spring onions, garlic, carrot, celery and stir for 1-2mins; then pour in the wine to deglaze the pot. Allow to simmer for 10-12mins then add potatoes, salt and thyme
Let it simmer for 10mins and then into the oven it goes for 4-5hours.
Remove from the oven and discard thyme garnish. Adjust seasoning as necessary then spoon accordingly. Garnish with parsley after serving (optional).

HONEY GLAZED SHRIMP TACOS with spiiCery Barbecue Rub

1lb Large raw shrimp
Corn Tortillas (Soft or hard)
1 tablespoon spiiCery Barbecue Suya Rub
¼ teaspoon spiiCery Hot Scotch Bonnet
2 tablespoon honey
1 tablespoon olive oil
1 cup chopped cabbage
½ cup chopped avocado
½ cup chopped tomatoes
½ cup chopped red onions
¼ cup chopped jalapeno
Cilantro (Garnish)
½ cup mayo
½ cup ketchup
¼ cup honey mustard
3 limes
Pre-heat skillet
In a bowl with the shrimp, sprinkle spiiCery Barbecue Suya Rub, add some of the honey then mix. Allow marinade for 30mins.
Get a separate bowl and combine chopped cabbage, jalapeno, avocado, tomatoes and squeeze in a lime for the salsa then refrigerate.
In another bowl with the red onions squeeze in another lime and let sit for 3-4mins.
Once the skillet is ready in goes the marinated shrimp and cook for 5-7mins. While it is cooking grill the tortilla for 2 mins on each side.
In a separate bowl, add mayo, ketchup, honey mustard and cilantro then combine.
Now it is time to plate. Get the Corn tortilla, spread the ketchup and mayo mixture; then add the refrigerated cabbage salsa. Layer the shrimp and then the onions.
Finally, for the garnish sprinkle some chopped cilantro and on the side goes some lime wedges.

GRILLED CHICKEN with spiiCery Organic Kale Powder and tomato Salad

This is a great recipe that is amazing for a quick and healthy lunch, appetizer or side dish for family and friends. spiiCery Organic Kale Powder is packed with so much antioxidants and it is ready to use. No washing, chopping and no after taste; simply organic at its peak.
Sonia Heselton

1 bowl chopped Lettuce

1 tablespoon spiiCery Organic Kale Powder

1 tablespoon spiiCery Organic Suya spice

2 Avocado (sliced)

2 hard-boiled eggs (sliced)

2 cups Cherry tomatoes (different colors)

1lb chicken breast

½ cup red onions (sliced)


3 tablespoons olive oil

3 lemons

1 tablespoon honey

Croutons (optional)


In a bowl combine lettuce, cherry tomatoes, onions, avocado, eggs and mix. Sprinkle spiiCery Organic Kale Powder and mix again.
For the vinaigrette combine squeezed lemon and some olive oil with a dash of salt and stir. 

Now the grilled chicken is super easy to prepare, get chicken breast and generously rub spiiCery Organic Suya Spice, sprinkle some salt and drizzle the honey on it. 

Pre heat skillet and add olive oil and place the chicken breast. Cook on both sides for 5mins each and ensure that it is properly cooked through. Slice as desired and add it to the salad.

For the final step drizzle the vinaigrette and mix.

SHRIMP FRIED RICE with spiiCery Hot Scotch Bonnet

1 bowl pre-cooked rice
1lb. large raw shrimp
½ tablespoon spiiCery Hot Scotch Bonnet
1 Cup chopped red bell pepper
1 Cup chopped green bell pepper
1 Cup Sweet Corn
1 cup chopped white onions
½ cup spring onions
½ tablespoon garlic
½ cup soy sauce
½ tablespoon sugar
¼ cup canola oil
In a Dutch pot, add canola oil; then onions, spring onions, garlic, chopped bell peppers, and corn. Allow to cook for 3mins then add shrimp and cook for another 3mins.
Add the rice, soy sauce, salt and for the yum flavor, heat and aroma, add spiiCery Hot Scotch Bonnet and stir for another 8-10mins.
Cooked as desired then serve.


2 tablespoons vegetable oil
1 tablespoon spiiCery Barbecue Suya Rub
4-5 Sun dry Chilli Pepper
1 Cup sliced red bell pepper
1 Cup sliced green bell pepper
1 cup sliced white onions
½ cup spring onions
½ tablespoon garlic
½ cup soy sauce
½ cup water
2/3 cups brown sugar
½ corn starch
1lb. beef flank steak (Finely sliced)
2 cups canola oil for frying
Heat 1 tablespoons of vegetable oil in a saucepan and add garlic, onions, red and green bell peppers and stir. Add spiiCery Barbecue Suya Rub for that nutty deliciousness.
In a bowl with the flank steak, dust it with corn starch and make sure it is fully covered. Then heat canola oil and deep fry the beef flank until slightly brown. Keep on the side.
Get saucepan and heat 1 spoon of vegetable oil and add garlic, water, soy and brown sugar. Bring to a boil and allow cook on low-medium heat for 5mins.
In medium-high heat add a dash of oil in a wok, then add the deep-fried beef flank steak, veggie stir fry and mix. Finally add the soy sauce, Chilli pepper and chopped spring onions and cook for 3-4 mins. Serve with any side dish of choice.

FIVE FRUIT PIE WITH spiiCery Organic Kale Powder

Tis the season, when we all want to eat, merry and have a good time. Most people become fearful because they are either scared of gaining a few pounds or eating unhealthily. For me, it is simple! We can incorporate very healthy, and organic foods into any treat, or dessert. Which is why at spiiCery we take enormous pride in our organic Kale Powder. This freeze dried after taste free product allows one to add it to any meal, treat or dessert. Allowing one enjoy themselves while being healthy too.

1 tablespoon corn starch

1 tablespoon spiiCery Organic Kale Powder

Pie crust (Already made)

½ cup sugar

¼ teaspoon salt

1 cup sliced apples

1 cup strawberry

1 cup blueberry

1 cup raspberry

1 cup blackberry

1 lemon
Pre-heat oven to 425 degrees

In a bowl mix apples, strawberry, blueberry, raspberry, blackberry and lemon zest.

Add lemon juice, sugar, salt, spiiCery Organic Kale Powder and mix.

Get the pie crust and put in the mixed fruit, seal the mixture with another pie layer/dough. 

Butter up the top and into the oven it goes for 35-45mins at 400 degrees.
Once baked, serve with ice cream and dust some more kale powder.

10 Spices That Will Change Your Cuisine.

Tired of having the usual spices? You probably need to try out Charnushka, Blade mace, Urfa Biber. Never heard about them? You need to use google to check about them. Each of these strange names is a whole new adventure into a new culture and complex seasonings. If you’re ever traveling into new places, do try out new cuisines to excite your taste buds with new flavors. So, let’s explore the spices that might be strange for you but they can change your cuisine completely.

  1. Amchoor Powder

It is a blend of tangy spices that is very commonly used in Pakistani and Indian cuisines. It is mostly used in samosas, chaats, chutneys, and pickles, etc. It has a citrus flavor that comes from the unripe, dried mangoes that are crushed into a fine powder. You have used this powder differently with meat and vegetables.

  1. Black Cardamom

It belongs to the same family and genus as the green cardamom, but it has a different flavor. It is prepared in a small bowl and it contains a robust flavor reminiscent of bacon. Black cardamom is mostly used in Indian cuisine but it translates perfectly into other cuisines too. Sprinkle it over Chinese braised beef, or Vietnamese pho stock and enjoy! Whenever you’ve to use it, make sure to toast the pod lightly in a dry pan to amplify the flavor.

  1. Black Garlic

Black garlic puree with cheese, crackers, and nuts, what else do you want? This spice is prepared by ripening bulbs in hot and humid conditions. It has a subtle sweet and savory taste that makes it a very popular spice of the American cuisine. It adds flavor to tomato sauce, dips, risottos, salad dressings, tapenades, mashed potatoes – to everything.

  1. Blade Mace

The only plant that produces two different types of spices is the nutmeg tree. Its seed produces nutmeg, while the seed covering makes blade mace. The flavors of these two spices are almost similar, but blade mace is a little fine, making it a perfect substitute in delicate desserts, pastries or fruit pies. It is also a popular ingredient of savory in northern European cuisine i.e. it’s used in potted shrimp, Swedish meatballs and Hot Toddy.

  1. Charnushka

This spice has multiple names like black caraway, kalonji, black caraway, nigella, and black onion seed. It has a subtle flavor that is somehow like thyme and cumin. These seeds are mostly used in Middle Eastern cuisine i.e. in flatbreads, rye, crackers, and bread, etc. It is often mixed with other spices to form flavorful seasonings and blends. It is one of the significant ingredients of garam masala blend that is commonly used in South Asian and Indian cookery. Let’s spice your chicken wings with it and satisfy your taste buds!

  1. Fennel Pollen

These are also known as fennel seeds or anise. These seeds are hand collected from wild fennel in Italy and California. It has a citrus, sweet, and anise flavor. Most commonly, it is a popular spice in Sicilian cuisine. It packs a striking punch, that’s why it’s used sparingly to give a finishing touch to a dish. Try sprinkling it on pork chops, pasta, or seafood and be wow!

  1. Hibiscus Blossoms

When Hibiscus blossoms are soused or soaked, it releases a tart fluid. That fluid is the ideal base to beverages i.e. vodka cocktail, refreshing agua de Jamaica, etc. The uses of hibiscus blossoms aren’t limited to just beverages, they are also used to add punch to marinades and salsas. Its most commonly utilized in Western Africa but it’s also a popular ingredient of Asian, Mexican, and Latin American cookery.

  1. Porcini Mushroom Powder

It is one of the most popular spices that is used in European cuisine. If you want to add a nutty, mushroom flavor to food, add the dried porcini powder in it. Its best for adding into beef gravies, soups, broths and risottos for giving it an instant taste boost.

  1. Sansho Peppercorn

Sansho peppercorns belong to the same family Sichuan peppercorn. It is one of the most popular and traditional spices used in Japanese cuisine. It has a stronger, citrusy flavor that tingles on the tongue.  Sansho Peppercorn adds a great flavor to pork and complex seafood dishes.

  1. Urfa Biber

Urfa Biber belongs to the same family as Aleppo pepper. This spice has a sultry, mild heated flavor which is exceptionally versatile. It can be used on almost anything. It’s perfect to use in kebabs, raisin, chocolate, brownie and what not. You can use it most traditionally by pairing it with vegetables like eggplant that are most popular in Turkish cookery, or twist is up in a traditional Mexican mole sauce – it’s up to you!