LXV Flavors: spices & recipes

Mummiji: Mumbai-Style Pav Bhaji

• 2 cups cauliflower, broken into small florets
• 2 medium potatoes, peeled and cubed
• 1 cup carrots, chopped
• 1 cup green peas, fresh or frozen
• 4 tbsp butter, divided (do not skimp here — the butter is not optional, it is the point)
• 1 tbsp neutral oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• + 12 more

Vegetarian Ratatouille Recipe

• 2 eggplants
• 6 Roma tomatoes
• 2 yellow squashes
• 2 zucchinis
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 28 oz can of crushed tomatoes
• 1 onion, diced
• + 4 more

Vegetarian Malai Paneer

• (serves 2–3)
• 250g paneer, cut into thick cubes or slabs
• 2 tbsp LXV Khmeli Suneli spice blend
• ½ cup thick Greek yogurt (or hung curd)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

Roasted Bone Marrow Recipe with LXV Spell

• 8 to 12 center-cut beef or veal marrow bones, preferably cut lengthwise
• 4 tbsp Canola Oil
• Salt & Pepper for seasoning
• 1 packet LXV Umami Spice Blend

Mac & Cheese Recipe

• 2 cups Macaroni (cooked)
• 1/4 lb each of Three Cheeses: Cheddar, Fontina, Gruyere
• 1/4 cup cream
• 1/2 cup Panko Breadcrumbs
• LXV Touch: A few strands of saffron

Black Truffle Dal Makhani

• 1 1/2 cups whole black urad dal (sabut urad)
• 1/4 cup red kidney beans
• 1 tbsp ginger-garlic paste, plus 1 tbsp more for later
• 1 tsp fine sea salt, plus more to taste
• 5 tbsp unsalted butter, divided, plus 1 tbsp to finish
• 1 small yellow onion, minced
• 1 tbsp LXV Umami Spice Blend
• 1 tsp Kashmiri chili powder
• + 4 more

Mole Chili

• 1 pound ground grass fed beef (For Veg option: Use Red Beans or Beyond Meat)
• 1 yellow onion, diced
• 2 dried California chilis, rehydrated (boil in water for 20 minutes, drain)
• ½ cup peanut butter
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable stock
• + 8 more

Sumac Tandoori Chicken, No Dye

• 1 whole chicken (about 3 1/2 lbs), skin removed, cut into 8 pieces and slashed to the bone
• FIRST MARINADE: juice of 2 limes
• 1 1/2 tsp fine sea salt
• 1 tsp Kashmiri chili powder
• SECOND MARINADE: 1 cup thick Greek yogurt, hung 30 minutes in cheesecloth
• 2 tbsp LXV Songs of Marrakesh Spice Blend
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• + 5 more

Tomato Risotto with Pan Seared Salmon

• 14 ounces can of chopped tomatoes
• 1 1/3 cup vegetable stock
• 2 tablespoon tomato paste
• 1 tablespoon garlic paste
• 2 tablespoon olive oil, divided
• 1 yellow onion, diced
• 2 tablespoon salt
• ¾ cup Arborio rice
• + 6 more

Lapsang-Smoked Chicken Tikka Masala

• MARINADE: 2 lbs boneless chicken thighs, cut into 2-inch pieces
• 3/4 cup full-fat Greek yogurt
• 2 tbsp LXV Smolder Notes Spice Blend
• 1 tbsp ginger-garlic paste
• Juice of 1 lemon
• 1 tsp fine sea salt
• GRAVY: 3 tbsp ghee or butter
• 1 yellow onion, finely diced
• + 8 more

Savory Lamb Torte Recipe

• * 2 tbsp Sirocco Spice blend
• * 1 lb ground lamb
• * 1/2 red onion
• * 1 cup cooked chickpeas
• * 2 tbls chopped parsley
• * 1 tbls chopped dried mango
• * 8 cherry tomatoes
• * 2 premade pie crusts
• + 1 more

Limbu Chicken with Amchur Cream

• 2 lbs boneless chicken thighs, in large pieces
• 1 1/2 tbsp LXV Sirocco Spice Blend, divided
• 1 tsp fine sea salt, plus more to taste
• 3 tbsp ghee or butter
• 1 yellow onion, finely diced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp ground turmeric
• + 6 more

Vegan Pesto Sauce Recipe

• * 2 cups tightly packed fresh basil
• * 1/2 cup pine almonds
• * 2 cloves garlic
• * 1/2 cup extra virgin olive oil
• * 1 pinch sea salt
• * 1 tbsp lime juice
• * 2 tbsp nutritional yeast
• * 1 tsp LXV SILK ROAD SPICE
• + 4 more

Dill & Persian Lime Saag Paneer

• 14 oz paneer, cut into 1-inch cubes
• 1 lb mature spinach, stemmed
• 1 bunch mustard greens or lacinato kale, stemmed
• 1/2 cup dill fronds, plus more to finish
• 2 green chilies
• 3 tbsp ghee, divided
• 1 yellow onion, finely diced
• 1 tbsp ginger-garlic paste
• + 6 more

Braised Lamb Shank Recipe

Goan Coconut-Tamarind Fish Curry

• 1 1/2 lbs firm white fish (halibut, kingfish or snapper), in 2-inch pieces
• 1/2 tsp ground turmeric and 1 tsp salt, for rubbing the fish
• MASALA: 1 tbsp LXV Sabor Vivo Spice Blend
• 4 dried Kashmiri chilies, soaked in hot water 15 minutes
• 1 cup fresh or frozen grated coconut
• 6 garlic cloves and a 1-inch piece of ginger
• 1 tsp cumin seeds and 1 tsp coriander seeds, dry-toasted
• 2 tbsp coconut or neutral oil
• + 7 more

Steamer Clams

Recipe Card - Duck + 2022 MESO Syrah

Recipe Card - Lobster Tail + 2023 Tempo

Recipe Card - Steamer Clams + 2022 Reserve Cab Franc

Recipe Card - Spring Labneh + 2024 Blanc de Franc

Recipe Card - Duck Breast + 2023 Secret

Lavender-Pepper Lamb Seekh Kebab

• 2 lbs ground lamb, 20-25% fat (ask the butcher for shoulder)
• 2 tbsp LXV Perfumed Garden blend
• 1 small yellow onion, grated and squeezed bone dry in a towel
• 2 tbsp ginger-garlic paste
• 2 green chilies, minced fine
• 1/2 cup cilantro and 1/4 cup mint, chopped very fine
• 1/4 cup roasted chickpea flour (besan)
• 1 1/2 tsp fine sea salt
• + 3 more

Grilled Lamb Chops Recipe

• 1 medium red onion, finely diced
• 1 tbsp fresh ginger, grated
• 1 clove garlic, finely chopped
• 4 cups enriched home-made chicken stock
• 8 (4 to 5-oz) porterhouse lamb chops
• 2 tbsp Olive oil
• Salt & freshly ground black pepper to taste
• Cilantro leaves, garnish
• + 2 more

Crisp Dosa with Five-Seed Potato Masala

• BATTER (start a day ahead): 2 cups parboiled idli rice
• 1/2 cup skinned urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• 1 tsp fine sea salt
• MASALA: 3 tbsp ghee or coconut oil
• 2 tsp LXV Panch Phoron Spice Blend
• 1 tsp black mustard seeds
• 20 fresh curry leaves
• + 8 more

Kimchi-Masala Samosa

• PASTRY: 2 cups all-purpose flour
• 1/2 tsp ajwain (carom seeds) and 3/4 tsp fine salt
• 1/4 cup ghee or cold neutral oil
• About 1/2 cup cold water
• FILLING: 2 tbsp neutral oil
• 1 tsp cumin seeds
• 1 tbsp LXV Mystic Orient Spice Blend
• 1 tbsp grated ginger and 2 garlic cloves, minced
• + 7 more

Indian Kimchi Stuffing Recipe

• 2 cups of breadcrumbs or stale bread torn into small pieces
• 2 cups of kimchi, chopped
• 1/2 cup of kimchi juice
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon spice blend
• + 1 more

Indian Kimchi Fried Rice Recipe

• 2 cups cooked rice (preferably day-old cold rice)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as peas, carrots, corn)
• 2-3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• + 2 more

Slow-Simmered Rajma with Burnt-Onion Masala

• 1 1/2 cups dried red kidney beans, soaked overnight in plenty of cold water
• 1 black cardamom pod and 1 bay leaf, for the boil
• 3 tbsp ghee (or neutral oil)
• 2 large yellow onions, very thinly sliced
• 1 tbsp ginger-garlic paste
• 4 ripe Roma tomatoes, halved and grated (skins discarded)
• 1 tbsp LXV Mummiji Spice Blend
• 1 tsp Kashmiri chili powder, for color more than heat
• + 6 more

Spiced Grilled Hanger Steak Recipe

• 2 lbs hanger steak
• 2 tbs LXV Khmeli Suneli spice
• 1 tbsp olive oil
• 2/3 cup beef broth
• 2 tsp balsamic vinegar
• 2 tbsp cold butter
• 1 tsp salt (to taste)

Labneh With Spring Vegetables Recipe

• 16 ounces Greek yogurt
• 1 tablespoon LXV spice blend
• 10 stalks of asparagus, cleaned and sliced in thirds
• ½ cup snap peas, sliced in half
• Sliced prosciutto, optional
• Olive loaf
• 1 teaspoon salt

Chicken Malai Kebab

• (serves 2–3)
• 1 lb boneless chicken thighs or breasts, cut into large cubes
• 2 tbsp LXV Khmeli Suneli spice blend
• ½ cup thick Greek yogurt (hung curd works beautifully too)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

Cocoa-Rose Lamb Rogan Josh

• 3 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp LXV Jaipur Nights blend, divided
• 1 1/2 tsp fine sea salt, plus more to taste
• 3 tbsp ghee or grapeseed oil
• 2 tsp fennel seeds, lightly crushed
• 1 tbsp ginger paste (no garlic — the Kashmiri way)
• 1 cup full-fat Greek yogurt, whisked smooth with 1 tbsp flour to stop it splitting
• 2 tsp Kashmiri chili powder
• + 5 more

Deconstructed Beef Wellington

• 3 lbs beef tenderloin
• 3 sheets of puff pastry
• 4 cups cremini mushrooms finely sliced
• 1 large yellow onion finely diced
• 1 bunch parsley
• 1/2 stick butter
• 1 tablespoon olive oil
• 2 cloves garlic
• + 7 more

Provencal Vegetables & Pork Chops Recipe

• * 2 Pork chops
• * 1 jar of roasted red bell peppers
• * 1 eggplant, cut in roughly one inch cubes after peeling the skin
• * small bag of baby potatoes
• * 1 yellow onion, sliced
• * 2 garlic cloves
• * 3 medium zucchini
• * 3 medium tomatoes
• + 2 more

Hariyali Green-Herb Chicken

• 2 lbs boneless chicken thighs, or 8 bone-in drumsticks, slashed
• MARINADE: 2 cups cilantro, 1 cup mint leaves
• 1/2 cup baby spinach (for color insurance)
• 3 green chilies, stemmed
• 1 tbsp LXV Herbes-De-Vie Spice Blend
• 1 tbsp ginger-garlic paste
• 1/2 cup thick Greek yogurt, hung 20 minutes
• 2 tbsp neutral oil
• + 4 more

Duck Breast

• 4 duck breasts
• 3 celery roots
• 3 cups heavy cream
• 2 cups vegetable stock
• 1 packet LXV spice blend
• 2 tablespoons Olive oil
• 3 cloves garlic
• 2 tsp black pepper
• + 1 more

Chai-Steeped Cashew Chicken Korma

• 2 lbs boneless chicken thighs, in large pieces
• 1/2 cup full-fat yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp fine sea salt, plus more to taste
• 3/4 cup raw cashews, soaked 20 minutes in hot water
• 2 tbsp LXV Garam Chai Spice Blend, divided
• 3 tbsp ghee
• 2 yellow onions, sliced thin
• + 6 more

Steak with Rose Recipe

• * Four 1 ¼ thick boneless Rib-Eye or New York strip Steaks
• * 2 tbsp LXV DarkSymphony Spice
• * 2 tbsp extra virgin olive oil
• * Salt to taste
• Remove the steaks from the refrigerator and let them sit for 15-20 minutes covered. Heat the grill to high.
• Brush the steaks on both sides with extra virgin olive oil and season with the LXV Dark Symphony spice.
• Place the steaks on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill for another 5 to 7 minutes for a medium finish.
• Transfer the steaks to a cutting board and let rest for five minutes before cutting into the steak.
• + 3 more

Bucatini Cacio E Pepe

• * Bucatini pasta
• * Grated parmesan cheese
• * Grated pecorino romano
• * Mascarpone cheese
• * Cherry tomatoes
• * Baguette
• * Olive oil
• * Fresh cracked black pepper
• + 1 more

Aleppo-Cocoa Pakora with Cherrywood Salt

• BATTER: 1 1/2 cups besan (chickpea flour)
• 3 tbsp rice flour, for crunch
• 1 1/2 tbsp LXV Crescendo Spice Blend
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp baking soda
• 1 tsp fine sea salt
• About 1 cup ice-cold sparkling water
• VEGETABLES: 1 large yellow onion, sliced into thin half-moons
• + 6 more

The LXV Family Murgh Makhani

• MARINADE: 2 lbs boneless chicken thighs, halved
• 3/4 cup full-fat yogurt
• 1 1/2 tbsp LXV Butter Chicken Spice Blend
• 1 tbsp ginger-garlic paste
• 1 tsp fine sea salt
• GRAVY: 2 lbs ripe Roma tomatoes, halved
• 1 yellow onion, quartered
• 8 garlic cloves, peeled
• + 10 more

Seared Octopus Recipe with LXV Semillon

• 1 lb fully cooked Octopus Tentacles
• 2 tbsp LXV Bells of Bali
• 2 Tbsp Olive Oil
• 1 Lemon - juiced
• 3 cloves of garlic - crushed
• 1 tsp red chilli flakes (make that 2 if you love heat)
• Fresh Herbs - minced (dill, parsley)
• 1/4 cup dry white wine (optional)
• + 3 more

Pork Tenderloin

• 2 lbs Sliced pork tenderloin
• 1 packet LXV Spice
• 1/2 bottle white wine 1/2 bottle
• 4 cups blueberries
• 4 sweet potatoes
• 4 cups cream
• 4 cups vegetable stock
• 4 cloves garlic
• + 2 more

Nuit de Truffe Potato Gratin

• 2 lb Yukon Gold potatoes
• 2 cups heavy cream
• 1 cup grated Gruyère
• 2 tsp Nuit de Truffe
• Butter, for the baking dish

Truffle Mushroom Risotto

• 1 cup sliced mushrooms
• 2 cups cooked risotto
• 2 tbsp butter, divided
• ¼ cup grated Parmesan
• 1 tsp Nuit de Truffe

Truffled Eggs on Toast

• 2 eggs
• 1 slice sourdough bread
• 1 tsp butter
• ½ tsp Nuit de Truffe

Citrus & Juniper Roast Turkey Breast

• 1 turkey breast, 3–4 lb
• 3 tbsp softened butter
• 2 tsp Herbes de Jardin
• 1 orange or lemon, halved

Herbes de Jardin Roast Chicken

• 2 chicken breasts or 4 chicken thighs
• 1 tbsp olive oil or softened butter
• 1½ tsp Herbes de Jardin
• ½ lemon

Herb-Roasted Carrots with Yogurt

• 4 carrots
• 1 tbsp olive oil
• ½ tsp Herbes de Jardin
• ¼ cup Greek yogurt

Umami Mushroom & Celery Risotto with Eternal Hearth Spice Gravy with Eternal Hearth Spice

• 1 cup Arborio rice
• 1 tbsp butter + 1 tbsp olive oil
• 1 cup cremini or shiitake mushrooms, chopped
• ½ cup celery, finely diced
• ½ cup dry white wine
• 3 cups warm broth
• 2 tbsp LXV Eternal Hearth Spice
• 1 tsp kosher salt
• + 2 more

Picante De Mariscos

• 2 tablespoons LXV Perú Andino
• 8 each of large shrimp, clams, mussels, and large scallops
• 1/2 pound calamari, sliced
• 1 pound fish fillets, sliced
• 1/4 cup sliced red onion
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tablespoons chopped parsley, divided
• + 3 more

La Trop�zienne: Coquilles Saint-Jacques Recipe

Vegetarian Chai-Spice Coconut Stew

• (serves 2–3)
• 1 cup butternut squash, peeled and cubed (½-inch pieces)
• ½ cup red lentils (masoor dal), rinsed
• 1 tbsp LXV Garam Chai spice blend
• 1 cup full-fat coconut milk
• 1 small red onion, thinly sliced
• 1 sprig curry leaves (or 8–10 leaves)
• Salt, to taste
• + 1 more

L’essenza Del Ragu: Crispy Breaded Eggplant Recipe

Sticky Chicken & Mushroom Jerky Recipe

• 2 lbs chicken thighs
• 2 tbsp LXV Bengali Posto spice
• 1/4 cup maple syrup
• 2 tbsp miso paste
• 2 lbs mushrooms
• 2 tbsp olive oil
• 2 cups white rice
• 1 tbsp salt (to taste)

Shinto: Black Cod Recipe

Peruvian Escabeche

• 2 tablespoons LXV Sabor Vivo, divided
• 4 chicken thighs, bone in skin on (or if you prefer, 4 sea-bass filets
• or 4 servings of thickly-sliced extra-firm tofu, or sweet potato instead)
• 1/2 cup extra virgin olive oil
• 1 red onion, 1/2 inch slice
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, whole pitted
• 2 Roma tomatoes, cut in 8 slices
• + 3 more

Shinto: Soy Glazed Chicken Wings Recipe

• * 1 pound of chicken wings
• * 5 tbsp of Soy Sauce
• * 1 tbsp olive or seasme oil
• * 1/2 Green Scallion chopped
• * 1 tsp brown sugar or honey
• * 1 tsp white vinegar
• * 1 packet Shinto
• * Salt to taste
• + 3 more

Pan-Seared Shrimp over Herbed Couscous with Songs of Marrakech Spice

• 1 lb large shrimp, peeled & deveined
• 2 tsp LXV Songs of Marrakech Spice
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 cup couscous
• 1¼ cups vegetable broth
• 1 tbsp ghee
• 1 tbsp fresh parsley, chopped
• + 1 more

Spiced Yogurt Dip with Kettle Chips with Eternal Hearth Spice Gravy with Eternal Hearth Spice

• cup full-fat Greek yogurt
• 1 tbsp LXV Eternal Hearth Spice
• Your favorite plain or salt-and-vinegar kettle chips

Savory Memoir Spice: Chicken Squash

• * 1 tbsp Savory memoirs spice mix
• * 2 chicken breasts
• * 1 spaghetti squash
• * 1/4 lbs shiitake mushrooms (or any darker mushroom)
• * 3 tbsp vegetable oil
• * 1/2 cup vegetable stock
• * 2 green onions
• * 1/8 cup pomegranate seeds

Chicken-Fried Steak with Eternal Hearth Spice Gravy with Eternal Hearth Spice

• 4 beef cutlets
• ½ cup all-purpose flour
• 2 tbsp LXV Eternal Hearth Spice, divided
• 1 egg + ½ cup buttermilk
• ½ cup vegetable oil, for frying
• 2 tbsp unsalted butter
• 2 tbsp flour (for gravy)
• 1½ cups whole milk
• + 1 more

Chai-Spice Kerala Shrimp Stew

• (serves 2–3)
• 1 lb prawns (shrimp), peeled and deveined
• 1 tbsp LXV Garam Chai spice blend
• 1 cup full-fat coconut milk
• 1 small red onion, thinly sliced
• 1 sprig curry leaves (or about 8–10 leaves)
• Salt, to taste
• Coconut oil or ghee, for cooking

Cauliflower Steak

• 1 large head of cauliflower
• 1 tablespoon spice blend
• Olive oil
• Optional toppings: grated Parmesan cheese

LXV Cheese Puff Pastry - Mi Corazon Recipe

• * 2 frozen puff pastries
• * Small wheel of brie cheese
• * 1 orange
• * 1 yellow onion
• * 1 lemon
• * 1 lime
• * 1/4 stick of butter