Gently tap the sieve on the palm of your hand until all spices have passed through and only clumps remain.

Using the back of a spoon, press down on any clumps to break them apart and sift once more. Discard any remaining bits.

Store in a jar for up to 6 months. Freeze unused portion to maintain freshness until pumpkin pie spice season rolls around next year!

Stir turmeric into honey and add a pinch of black pepper—this helps our bodies absorb the active compound called curcumin from the turmeric.

Store in the fridge for 1–3 weeks. Fresh turmeric honey won’t last as long as ground turmeric honey.

With all ingredients in a pot, heat over medium low, stirring frequently. We don’t want this to boil, just simmer gently. The dried turmeric version will be quick to thicken and can possibly burn, so stir often.

Simmer for 3–5 minutes, until combined and slightly thickened to a paste. Let cool and store in an airtight container in the fridge for 2–3 weeks. Turmeric paste will thicken substantially as it cools and is placed in the fridge.

Note: Turmeric paste using fresh turmeric and ginger will need to simmer longer, perhaps 7–10 minutes. Stir often and don’t let burn or boil!

Heat a small cast iron skillet over medium-high. Toss the zest into the skillet and heat for about 2 to 3 minutes, shaking the pan frequently to prevent the zest from burning. You’ll know when it’s done when the texture is like that of shredded coconut. There should be little to no moisture.

Transfer the zest to a spice mill and pulse several times until it is finely ground into a powder. Add the salt and pepper and pulse a few more times to mix throughout.

Store any unused zest in an small, airtight glass jar and refrigerate for up to 1 month.

Break apart the garlic head into cloves and peel away the outer papery skin. Place garlic cloves, aji dulce, and culantro leaves into the food processor or blender. Add salt, black pepper, and oregano. Finally, add olive oil and blend everything together.

Use immediately, or place in an airtight container and store until ready to use.

Seasoning can be store in an airtight container in a cool, dark place for up to 6 months.

Bring all the ingredients together in a small glass bowl. Using a spatula, mix the ingredients until well blended.

Store in a covered glass container in the refrigerator.