Around the World in Five Blends: 5 Easy Recipes with One Spice Kit
Why this spice kit is the ultimate cooking passport
The Around the World in Five Blends kit brings together five distinct, global flavour profiles — from the warm spice markets of India to the smoky kitchens of Louisiana — all in one affordable box. Whether you’re craving fiery North African heat, aromatic Thai zest, or rustic French charm, this kit gives you a simple but powerful shortcut to bold, exotic meals with minimal effort. The blends inside are 100% natural, freshly handmade, and designed to transform everyday ingredients into dishes bursting with authenticity.
Below are five easy recipe ideas — one for each blend — to help you start cooking through the world. Each is approachable for home cooks and built to showcase the unique personality of the spices.
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🌶️ 1. Harissa-Spiced North African Chickpea & Tomato Stew
Why this dish works: Harissa brings North Africa’s fiery warmth and complexity — ideal for stews, soups or veggie mains.
Ingredients (serves 2–3)
1 can (400 g) chickpeas, drained and rinsed
1 can (400 g) diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 heaping tsp Harissa blend
½ tsp ground cumin (optional, to deepen warmth)
Salt and pepper to taste
Fresh coriander or parsley to finish
Instructions
1. Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 min. Add garlic and cook another minute until fragrant.
2. Stir in the Harissa blend (and cumin if using) — fry for 30 sec to wake up the spices.
3. Add chickpeas and diced tomatoes (with juice). Stir well, then bring to a gentle simmer.
4. Simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper, taste and adjust heat if needed.
5. Serve hot, garnished with chopped coriander or parsley. Great with couscous, flatbread or rice.
Chef’s tip: For extra depth, add a splash of water or vegetable stock halfway through simmering to stretch the sauce and make it stew-like.
---
🍤 2. Louisiana Cajun-Spiced Shrimp Stir Fry
Why this dish works: The Cajun blend adds smoky, vibrant Southern US flavour that pairs beautifully with shrimp, chicken or veggies.
Ingredients (serves 2)
300 g peeled raw shrimp
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, thinly sliced
2 tbsp olive oil or butter
1.5 tsp Cajun blend
Juice of half a lemon (or lime)
Salt to taste
Cooked rice or pasta, to serve
Instructions
1. Rinse and pat dry the shrimp. In a bowl, toss shrimp with Cajun blend and a pinch of salt.
2. Heat oil or butter in a frying pan over medium-high heat. Add onion and peppers — sauté until slightly softened (about 3–4 min).
3. Push the veggies to one side, add shrimp in a single layer. Cook ~2 min each side until pink and firm.
4. Combine shrimp and veggies, then splash lemon juice over the top and toss.
5. Serve immediately over rice or pasta.
Chef’s tip: For a one-pan meal, stir in a handful of spinach at the end — it wilts quickly and adds colour and freshness.
---
🍜 3. Quick Thai 7-Spice Coconut Chicken Curry
Why this dish works: Thai 7 Spice brings vibrant Southeast Asian warmth and complexity — ideal for creamy, coconut-based curries or stir fries.
Ingredients (serves 2–3)
300 g chicken breast or thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1 medium onion, sliced
1 red chilli (optional), sliced
1 heaping tsp Thai 7 Spice blend
1 can (400 ml) coconut milk
1 tbsp fish sauce (or soy sauce for vegetarian)
1 small bunch fresh basil or coriander
Juice of ½ lime
Cooked jasmine or basmati rice, to serve
Instructions
1. Heat oil in a wok or large pan over medium-high heat. Add onion and optional chilli; fry until onions soften (2–3 min).
2. Add chicken pieces and Thai 7 Spice blend — cook 3–4 min until the chicken is sealed and spices fragrant.
3. Pour in coconut milk and stir to combine. Bring to a simmer and cook 8–10 min until chicken is cooked through and sauce thickens slightly.
4. Stir in fish (or soy) sauce, then remove from heat. Squeeze lime juice and stir through herbs.
5. Serve over hot rice and garnish with extra herbs or fresh chilli slices.
Chef’s tip: If you like it saucy, add a splash of water or stock. Want it creamier and richer? Stir in a dollop of natural yogurt just before serving.
---
🍛 4. Classic Indian-Style Dhal with Garam Masala
Why this dish works: Garam Masala gives that unmistakable Indian warmth, perfect for dals, curries or vegetarian mains.
Ingredients (serves 2–3)
200 g red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp vegetable oil
1 tsp Garam Masala blend
1 tsp ground turmeric (optional)
800 ml water or vegetable stock
Salt to taste
Fresh coriander to garnish
Cooked rice or naan, to serve
Instructions
1. Heat oil in a pot over medium heat. Sauté onion until soft, add garlic and ginger — cook 1 min until aromatic.
2. Add Garam Masala (and turmeric if using), stir for 30 sec.
3. Pour in rinsed lentils and water (or stock). Bring to a boil, then reduce heat and simmer 15–20 min or until lentils are soft and breaking down.
4. Season with salt. For a creamier texture, mash some of the lentils with a spoon.
5. Serve hot, garnished with coriander, alongside rice or naan.
Chef’s tip: For a smoky “tadka” finish, heat a little ghee or oil in a small pan, add a pinch of mustard seeds or cumin, let them pop, and pour over the dhal just before serving.
---
🥕 5. Rustic Roasted Veg & Herby Chicken with Herbes de Provence
Why this dish works: Herbes de Provence adds gentle herbal, floral, and savoury notes — wonderful for roasting, grilling or creamy dishes.
Ingredients (serves 2–3)
400 g mixed vegetables (e.g. carrots, courgettes, bell peppers, onions) — chopped into large chunks
2 chicken thighs or breasts (optional for non-veg)
2–3 tbsp olive oil
1.5 tsp Herbes de Provence blend
Salt and pepper to taste
Fresh lemon wedges (for serving)
Instructions
1. Preheat oven to 200 °C / 400 °F (fan 180 °C). Toss vegetables (and chicken if using) in olive oil, Herbes de Provence, salt and pepper.
2. Spread on a baking tray — make sure everything is in a single layer for even roasting.
3. Roast for 25–30 minutes until vegetables are tender and slightly caramelised, and chicken is cooked through with golden skin.
4. Serve immediately with lemon wedges to squeeze over. Great with crusty bread, rice or salad.
Chef’s tip: For extra crunch, add a handful of pine nuts or chopped almonds halfway through roasting.
---
📝 Frequently Asked Questions
Can I mix and match blends for more complex flavours?
Yes — once you get comfortable with the basic dishes, try combining two blends (e.g. Cajun and Herbes de Provence, or Harissa and Garam Masala) to build your own fusion dishes.
How should I store the spice kit?
Keep your spice blends tightly sealed, away from heat and light. Stored properly, they should stay aromatic and fresh for around 12 months.
Can these recipes be adapted for vegetarians or vegans?
Absolutely. Simply swap meat for beans, lentils or extra vegetables, and use plant-based oils or creams. For the Thai curry, use tofu or chickpeas instead of chicken.
---
Why This Kit Makes Cooking Fun (and Easy)
With the Around the World in Five Blends kit you get incredible variety with minimal effort. Instead of juggling dozens of jars or obscure global spices, you have five versatile blends ready to transform everyday ingredients into meals with real personality and global flair. Each blend captures a distinct culinary world, letting you experiment with new cuisines at home — no travel required.
If you try any of these recipes, I’d love to hear how they turn out! Feel free to comment below or tag us on social media with your creations.
---
If you like, I can also build a printable PDF version of this recipe guide (with recipe cards and nutritional info) that you can easily upload to your site or send to customers who buy the kit. Want me to build that now?
Why this spice kit is the ultimate cooking passport
The Around the World in Five Blends kit brings together five distinct, global flavour profiles — from the warm spice markets of India to the smoky kitchens of Louisiana — all in one affordable box. Whether you’re craving fiery North African heat, aromatic Thai zest, or rustic French charm, this kit gives you a simple but powerful shortcut to bold, exotic meals with minimal effort. The blends inside are 100% natural, freshly handmade, and designed to transform everyday ingredients into dishes bursting with authenticity.
Below are five easy recipe ideas — one for each blend — to help you start cooking through the world. Each is approachable for home cooks and built to showcase the unique personality of the spices.
---
🌶️ 1. Harissa-Spiced North African Chickpea & Tomato Stew
Why this dish works: Harissa brings North Africa’s fiery warmth and complexity — ideal for stews, soups or veggie mains.
Ingredients (serves 2–3)
1 can (400 g) chickpeas, drained and rinsed
1 can (400 g) diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 heaping tsp Harissa blend
½ tsp ground cumin (optional, to deepen warmth)
Salt and pepper to taste
Fresh coriander or parsley to finish
Instructions
1. Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 min. Add garlic and cook another minute until fragrant.
2. Stir in the Harissa blend (and cumin if using) — fry for 30 sec to wake up the spices.
3. Add chickpeas and diced tomatoes (with juice). Stir well, then bring to a gentle simmer.
4. Simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper, taste and adjust heat if needed.
5. Serve hot, garnished with chopped coriander or parsley. Great with couscous, flatbread or rice.
Chef’s tip: For extra depth, add a splash of water or vegetable stock halfway through simmering to stretch the sauce and make it stew-like.
---
🍤 2. Louisiana Cajun-Spiced Shrimp Stir Fry
Why this dish works: The Cajun blend adds smoky, vibrant Southern US flavour that pairs beautifully with shrimp, chicken or veggies.
Ingredients (serves 2)
300 g peeled raw shrimp
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, thinly sliced
2 tbsp olive oil or butter
1.5 tsp Cajun blend
Juice of half a lemon (or lime)
Salt to taste
Cooked rice or pasta, to serve
Instructions
1. Rinse and pat dry the shrimp. In a bowl, toss shrimp with Cajun blend and a pinch of salt.
2. Heat oil or butter in a frying pan over medium-high heat. Add onion and peppers — sauté until slightly softened (about 3–4 min).
3. Push the veggies to one side, add shrimp in a single layer. Cook ~2 min each side until pink and firm.
4. Combine shrimp and veggies, then splash lemon juice over the top and toss.
5. Serve immediately over rice or pasta.
Chef’s tip: For a one-pan meal, stir in a handful of spinach at the end — it wilts quickly and adds colour and freshness.
---
🍜 3. Quick Thai 7-Spice Coconut Chicken Curry
Why this dish works: Thai 7 Spice brings vibrant Southeast Asian warmth and complexity — ideal for creamy, coconut-based curries or stir fries.
Ingredients (serves 2–3)
300 g chicken breast or thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1 medium onion, sliced
1 red chilli (optional), sliced
1 heaping tsp Thai 7 Spice blend
1 can (400 ml) coconut milk
1 tbsp fish sauce (or soy sauce for vegetarian)
1 small bunch fresh basil or coriander
Juice of ½ lime
Cooked jasmine or basmati rice, to serve
Instructions
1. Heat oil in a wok or large pan over medium-high heat. Add onion and optional chilli; fry until onions soften (2–3 min).
2. Add chicken pieces and Thai 7 Spice blend — cook 3–4 min until the chicken is sealed and spices fragrant.
3. Pour in coconut milk and stir to combine. Bring to a simmer and cook 8–10 min until chicken is cooked through and sauce thickens slightly.
4. Stir in fish (or soy) sauce, then remove from heat. Squeeze lime juice and stir through herbs.
5. Serve over hot rice and garnish with extra herbs or fresh chilli slices.
Chef’s tip: If you like it saucy, add a splash of water or stock. Want it creamier and richer? Stir in a dollop of natural yogurt just before serving.
---
🍛 4. Classic Indian-Style Dhal with Garam Masala
Why this dish works: Garam Masala gives that unmistakable Indian warmth, perfect for dals, curries or vegetarian mains.
Ingredients (serves 2–3)
200 g red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp vegetable oil
1 tsp Garam Masala blend
1 tsp ground turmeric (optional)
800 ml water or vegetable stock
Salt to taste
Fresh coriander to garnish
Cooked rice or naan, to serve
Instructions
1. Heat oil in a pot over medium heat. Sauté onion until soft, add garlic and ginger — cook 1 min until aromatic.
2. Add Garam Masala (and turmeric if using), stir for 30 sec.
3. Pour in rinsed lentils and water (or stock). Bring to a boil, then reduce heat and simmer 15–20 min or until lentils are soft and breaking down.
4. Season with salt. For a creamier texture, mash some of the lentils with a spoon.
5. Serve hot, garnished with coriander, alongside rice or naan.
Chef’s tip: For a smoky “tadka” finish, heat a little ghee or oil in a small pan, add a pinch of mustard seeds or cumin, let them pop, and pour over the dhal just before serving.
---
🥕 5. Rustic Roasted Veg & Herby Chicken with Herbes de Provence
Why this dish works: Herbes de Provence adds gentle herbal, floral, and savoury notes — wonderful for roasting, grilling or creamy dishes.
Ingredients (serves 2–3)
400 g mixed vegetables (e.g. carrots, courgettes, bell peppers, onions) — chopped into large chunks
2 chicken thighs or breasts (optional for non-veg)
2–3 tbsp olive oil
1.5 tsp Herbes de Provence blend
Salt and pepper to taste
Fresh lemon wedges (for serving)
Instructions
1. Preheat oven to 200 °C / 400 °F (fan 180 °C). Toss vegetables (and chicken if using) in olive oil, Herbes de Provence, salt and pepper.
2. Spread on a baking tray — make sure everything is in a single layer for even roasting.
3. Roast for 25–30 minutes until vegetables are tender and slightly caramelised, and chicken is cooked through with golden skin.
4. Serve immediately with lemon wedges to squeeze over. Great with crusty bread, rice or salad.
Chef’s tip: For extra crunch, add a handful of pine nuts or chopped almonds halfway through roasting.
---
📝 Frequently Asked Questions
Can I mix and match blends for more complex flavours?
Yes — once you get comfortable with the basic dishes, try combining two blends (e.g. Cajun and Herbes de Provence, or Harissa and Garam Masala) to build your own fusion dishes.
How should I store the spice kit?
Keep your spice blends tightly sealed, away from heat and light. Stored properly, they should stay aromatic and fresh for around 12 months.
Can these recipes be adapted for vegetarians or vegans?
Absolutely. Simply swap meat for beans, lentils or extra vegetables, and use plant-based oils or creams. For the Thai curry, use tofu or chickpeas instead of chicken.
---
Why This Kit Makes Cooking Fun (and Easy)
With the Around the World in Five Blends kit you get incredible variety with minimal effort. Instead of juggling dozens of jars or obscure global spices, you have five versatile blends ready to transform everyday ingredients into meals with real personality and global flair. Each blend captures a distinct culinary world, letting you experiment with new cuisines at home — no travel required.
If you try any of these recipes, I’d love to hear how they turn out! Feel free to comment below or tag us on social media with your creations.
---
If you like, I can also build a printable PDF version of this recipe guide (with recipe cards and nutritional info) that you can easily upload to your site or send to customers who buy the kit. Want me to build that now?
Why this spice kit is the ultimate cooking passport
The Around the World in Five Blends kit brings together five distinct, global flavour profiles — from the warm spice markets of India to the smoky kitchens of Louisiana — all in one affordable box. Whether you’re craving fiery North African heat, aromatic Thai zest, or rustic French charm, this kit gives you a simple but powerful shortcut to bold, exotic meals with minimal effort. The blends inside are 100% natural, freshly handmade, and designed to transform everyday ingredients into dishes bursting with authenticity.
Below are five easy recipe ideas — one for each blend — to help you start cooking through the world. Each is approachable for home cooks and built to showcase the unique personality of the spices.
---
🌶️ 1. Harissa-Spiced North African Chickpea & Tomato Stew
Why this dish works: Harissa brings North Africa’s fiery warmth and complexity — ideal for stews, soups or veggie mains.
Ingredients (serves 2–3)
1 can (400 g) chickpeas, drained and rinsed
1 can (400 g) diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1 heaping tsp Harissa blend
½ tsp ground cumin (optional, to deepen warmth)
Salt and pepper to taste
Fresh coriander or parsley to finish
Instructions
1. Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 min. Add garlic and cook another minute until fragrant.
2. Stir in the Harissa blend (and cumin if using) — fry for 30 sec to wake up the spices.
3. Add chickpeas and diced tomatoes (with juice). Stir well, then bring to a gentle simmer.
4. Simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper, taste and adjust heat if needed.
5. Serve hot, garnished with chopped coriander or parsley. Great with couscous, flatbread or rice.
Chef’s tip: For extra depth, add a splash of water or vegetable stock halfway through simmering to stretch the sauce and make it stew-like.
---
🍤 2. Louisiana Cajun-Spiced Shrimp Stir Fry
Why this dish works: The Cajun blend adds smoky, vibrant Southern US flavour that pairs beautifully with shrimp, chicken or veggies.
Ingredients (serves 2)
300 g peeled raw shrimp
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, thinly sliced
2 tbsp olive oil or butter
1.5 tsp Cajun blend
Juice of half a lemon (or lime)
Salt to taste
Cooked rice or pasta, to serve
Instructions
1. Rinse and pat dry the shrimp. In a bowl, toss shrimp with Cajun blend and a pinch of salt.
2. Heat oil or butter in a frying pan over medium-high heat. Add onion and peppers — sauté until slightly softened (about 3–4 min).
3. Push the veggies to one side, add shrimp in a single layer. Cook ~2 min each side until pink and firm.
4. Combine shrimp and veggies, then splash lemon juice over the top and toss.
5. Serve immediately over rice or pasta.
Chef’s tip: For a one-pan meal, stir in a handful of spinach at the end — it wilts quickly and adds colour and freshness.
---
🍜 3. Quick Thai 7-Spice Coconut Chicken Curry
Why this dish works: Thai 7 Spice brings vibrant Southeast Asian warmth and complexity — ideal for creamy, coconut-based curries or stir fries.
Ingredients (serves 2–3)
300 g chicken breast or thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1 medium onion, sliced
1 red chilli (optional), sliced
1 heaping tsp Thai 7 Spice blend
1 can (400 ml) coconut milk
1 tbsp fish sauce (or soy sauce for vegetarian)
1 small bunch fresh basil or coriander
Juice of ½ lime
Cooked jasmine or basmati rice, to serve
Instructions
1. Heat oil in a wok or large pan over medium-high heat. Add onion and optional chilli; fry until onions soften (2–3 min).
2. Add chicken pieces and Thai 7 Spice blend — cook 3–4 min until the chicken is sealed and spices fragrant.
3. Pour in coconut milk and stir to combine. Bring to a simmer and cook 8–10 min until chicken is cooked through and sauce thickens slightly.
4. Stir in fish (or soy) sauce, then remove from heat. Squeeze lime juice and stir through herbs.
5. Serve over hot rice and garnish with extra herbs or fresh chilli slices.
Chef’s tip: If you like it saucy, add a splash of water or stock. Want it creamier and richer? Stir in a dollop of natural yogurt just before serving.
---
🍛 4. Classic Indian-Style Dhal with Garam Masala
Why this dish works: Garam Masala gives that unmistakable Indian warmth, perfect for dals, curries or vegetarian mains.
Ingredients (serves 2–3)
200 g red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp vegetable oil
1 tsp Garam Masala blend
1 tsp ground turmeric (optional)
800 ml water or vegetable stock
Salt to taste
Fresh coriander to garnish
Cooked rice or naan, to serve
Instructions
1. Heat oil in a pot over medium heat. Sauté onion until soft, add garlic and ginger — cook 1 min until aromatic.
2. Add Garam Masala (and turmeric if using), stir for 30 sec.
3. Pour in rinsed lentils and water (or stock). Bring to a boil, then reduce heat and simmer 15–20 min or until lentils are soft and breaking down.
4. Season with salt. For a creamier texture, mash some of the lentils with a spoon.
5. Serve hot, garnished with coriander, alongside rice or naan.
Chef’s tip: For a smoky “tadka” finish, heat a little ghee or oil in a small pan, add a pinch of mustard seeds or cumin, let them pop, and pour over the dhal just before serving.
---
🥕 5. Rustic Roasted Veg & Herby Chicken with Herbes de Provence
Why this dish works: Herbes de Provence adds gentle herbal, floral, and savoury notes — wonderful for roasting, grilling or creamy dishes.
Ingredients (serves 2–3)
400 g mixed vegetables (e.g. carrots, courgettes, bell peppers, onions) — chopped into large chunks
2 chicken thighs or breasts (optional for non-veg)
2–3 tbsp olive oil
1.5 tsp Herbes de Provence blend
Salt and pepper to taste
Fresh lemon wedges (for serving)
Instructions
1. Preheat oven to 200 °C / 400 °F (fan 180 °C). Toss vegetables (and chicken if using) in olive oil, Herbes de Provence, salt and pepper.
2. Spread on a baking tray — make sure everything is in a single layer for even roasting.
3. Roast for 25–30 minutes until vegetables are tender and slightly caramelised, and chicken is cooked through with golden skin.
4. Serve immediately with lemon wedges to squeeze over. Great with crusty bread, rice or salad.
Chef’s tip: For extra crunch, add a handful of pine nuts or chopped almonds halfway through roasting.
---
📝 Frequently Asked Questions
Can I mix and match blends for more complex flavours?
Yes — once you get comfortable with the basic dishes, try combining two blends (e.g. Cajun and Herbes de Provence, or Harissa and Garam Masala) to build your own fusion dishes.
How should I store the spice kit?
Keep your spice blends tightly sealed, away from heat and light. Stored properly, they should stay aromatic and fresh for around 12 months.
Can these recipes be adapted for vegetarians or vegans?
Absolutely. Simply swap meat for beans, lentils or extra vegetables, and use plant-based oils or creams. For the Thai curry, use tofu or chickpeas instead of chicken.
---
Why This Kit Makes Cooking Fun (and Easy)
With the Around the World in Five Blends kit you get incredible variety with minimal effort. Instead of juggling dozens of jars or obscure global spices, you have five versatile blends ready to transform everyday ingredients into meals with real personality and global flair. Each blend captures a distinct culinary world, letting you experiment with new cuisines at home — no travel required.
If you try any of these recipes, I’d love to hear how they turn out! Feel free to comment below or tag us on social media with your creations.