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Variety is the spice of life with Pakistani Curry S'mores

Today is National Herbs and Spices Day, so of course we want to pay homage to all the delicious flavorings that makes food taste so good!

SEATTLE — Monday, June 10th is National Herbs and Spices day, and whether you like to be in the kitchen or just enjoy what comes out of it, we can all agree that food would be pretty boring without just the right combination of flavors. 

To show us how to introduce new flavors to a summertime classic, Jamie Aragonez from World Spice is demonstrating their twist on s'mores.

Irresistible Spices Nuts 


1/3 cup granulated sugar

1/3 cup brown sugar 

1 tablespoon Madras South Indian Curry

1 1/2 teaspoons kosher salt 

1 egg white

4 cups raw mixed nuts (about 1 pound) 

• Preheat oven to 250 degrees F. • In a medium bowl, combine the sugars, baharat, and salt and mix well. In another medium bowl, whisk the egg white until airy, frothy, and light peaks form. Fold the nuts into the egg white until they are completely coated. Add the spice blend and stir with a spatula until the nuts are evenly coated. 

• Spread the nuts in a single layer on a lightly oiled foil-lined baking sheet, using a spatula to scrape out any extra spices left in the bowl. Bake for 45 to 50 minutes, stirring several times during baking to coat the nuts well. Remove from the oven and let cool completely. If not using immediately, transfer to an airtight container; the nuts will keep for up to 2 weeks. 

Pakistani Curry S’mores with Toasted Cumin Marshmallows

Toasted Cumin Marshmallows

  • 3 packages unflavored gelatin, 1/4 ounce
  • 1/2 cup COLD water
  • 1-1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup room temperature water
  • 1 tablespoon pure vanilla extract
  • 1/2 cup powdered sugar (for dusting)
  • 1/2 cup corn starch (for dusting)
  • 5 tablespoons ground toasted cumin
  • Pakistani Curry Graham Crackers
  • 2-3/4 cup of all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup coconut oil
  • 1-1/2 cups brown sugar
  • 1 teaspoon of salt
  • 7 oz of Coco Lopez Cream of Coconut, half can
  • 1 egg
  • 6 tablespoons ground Pakistani Curry
  • 1 egg + 1 tablespoon of water, whisked for egg wash

To make Marshmallows:

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer, then remove from the heat.

With the mixer on low speed, slowly pour the hot sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until mixture is very thick, about 15 minutes. Add the vanilla and ground toasted cumin, mixing thoroughly.

In a small bowl, combine the powdered sugar and cornstarch.

With a sieve, generously dust an 8 by 12-inch baking dish with the powdered sugar/cornstarch mixture. Pour the marshmallow mixture into the pan, smoothing the top, and dust with the powdered sugar/cornstarch mixture. Allow to stand in the fridge uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them into desired shape. Dust them with more of the powdered sugar/cornstarch mixture.

To make Graham Crackers:

In a large bowl mix together all of your wet ingredients; 1 egg, coconut oil, Coco Lopez, vanilla until combined.

Then add brown sugar, salt, Pakistani Curry, baking soda, baking powder and flour and stir to combine. Divide the dough into two balls, and wrap individually in plastic wrap. Chill dough in refrigerator for at least 10 minutes, to make it easier to roll.

Meanwhile, in a small bowl mix 1 egg with a tablespoon of water and whisk with a fork to make an egg wash.

Cut two large pieces of parchment paper big enough to roll the dough in between. Once dough is chilled, place one dough ball between the parchment paper and roll to 1/8" thickness. Cut the graham crackers. For a traditional s’more, use a square cookie cutter, but any cookie cutter will do. Repeat process with the other dough ball. If the dough becomes difficult to handle stick it back in the fridge.

Spray a cookie sheet with pan spray and lay cut dough at least 1 inch apart. They will expand a little as they bake. Brush each cracker with egg wash. This will make them slightly shiny and add crunch, too.

Bake at 360 for 11 minutes. They might need a couple minutes more depending on the oven. You don't want too much color on them, but you do want them to dry out so that they become crisp like a graham cracker.

*** Depending on the cookie cutter used, the graham crackers may not have the rough edges that you are used to with a typical graham cracker. To get the rough edge on the crackers, re-cut them with the same cookie cutter while they are hot out of the oven.

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