Spice Pilgrim

06/19/2026

Asparagus season is short. This is the dish that makes you slow down and pay attention.

Toss spears with olive oil, salt, and a generous hand with Lemon Pepper. Grill until charred at the edges, still crisp in the center. The lemon peel wakes up the sweetness, the black pepper grounds it.

Serve warm or at room temperature. A squeeze of fresh lemon at the end if you want. No fuss. Just the vegetable and the spice doing what they do.

What's the one spring vegetable you wait for all year?

06/17/2026

The best marinades start simple: oil, acid, and spice. The spice is what carries the memory.

My grandfather never wrote down his marinade ratios. He'd bloom whole cumin and coriander in a pan until the kitchen smelled like the house already knew what was for dinner. Then crush them, still warm, into yogurt with garlic and lemon. The meat sat in that for hours, sometimes overnight. The waiting was part of it.

For chicken or lamb, try this: toast a tablespoon of whole cumin and coriander seeds in a dry pan until fragrant. Grind them. Mix with yogurt, minced garlic, lemon juice, and a pinch of salt. Let the meat sit for at least two hours, or overnight if you have the time. The longer it sits, the deeper the flavor goes.

If you want smoke and heat, swap the cumin for smoked paprika and add a pinch of cayenne. For something brighter, use fresh ginger and a squeeze of lime instead of lemon.

The ratio doesn't need to be exact. Start with enough marinade to coat the meat, then adjust to taste. The spices should smell alive when you open the jar.

What's the one spice you always reach for when you're marinating? I'm curious what your kitchen knows by heart.

06/16/2026

Salt and pepper are great. You already have them.

But if you want a summer salad that tastes like something, you need herbs.

Try Sumac on tomatoes and cucumbers. The tart, lemony bite cuts through the sweetness and makes everything taste brighter.

Or Za'atar tossed with roasted chickpeas and greens. The thyme and sesame add body without making the salad heavy.

Dukkah on a chopped salad is the move when you want crunch and warmth at the same time. Hazelnuts, sesame, coriander, cumin. Stone-ground fresh.

Which herb do you reach for when you want a salad to actually taste like something?

06/14/2026

The grill smokes. The coals glow orange. You reach for the same bottle you always reach for.

But what if the spice itself had more to say?

We stone-grind our grilling blends in small batches here in Portland. No salt, no sugar, no fillers. Just whole spices ground fresh so the oils stay bright and the flavors land clean.

Try our Chicken BBQ Blend on thighs before they hit the grill. Or rub Beef Brisket Rub into the meat the night before and let it sit. The difference is in the first bite.

One tip from the grill: toast your spice rub in a dry pan for 30 seconds before you use it. The heat wakes the oils. The smoke carries more.

What do you grill when the weather turns?

Shop the full collection at spicepilgrim.com (link in bio).

06/13/2026

The afternoons are hot. Your usual cup of tea does not fit the moment. But a pitcher of cold herbal tea, already in the fridge, is the pause you reach for.

Here is how to brew it right. Use twice the amount of herbs you would for a hot cup. Steep in just-boiled water for 10 minutes, no longer, or the herbs go bitter. Strain, then pour over ice in a pitcher. Let it chill in the fridge for at least an hour. The cold deepens the flavor.

Our 10 Herbs Blend was built for this: peppermint, hibiscus, ginger, lemongrass, chamomile. Ten herbs that cool and refresh without sweetener.

What is your go-to herb for iced tea?

05/23/2026