Savor Digital Cookbook

Welcome to the Savor Digital Cookbook, your online library for even more delicious recipes using your specialty spice blends.

Table of Contents

Peru - September 2025

Jump to Peru recipes →

South Korea - August 2025

Jump to South Korea recipes →

Italy - July 2025

Jump to Italy recipes →

India - June 2025

Jump to India recipes →

Jamaica - May 2025

We're still putting the finishing touches on our updated Digital Cookbook. In the meantime, please contact us if you'd like access to recipes from this month.

Thailand - April 2025

We're still putting the finishing touches on our updated Digital Cookbook. In the meantime, please contact us if you'd like access to recipes from this month.

Older Recipes

We're still putting the finishing touches on our updated Digital Cookbook. In the meantime, please contact us if you'd like access to recipes from any of the following collections:

  • March 2025: Northern Latin America
  • February 2025: Northern Africa
  • January 2025: Mediterranean
  • December 2024: World Sampler
  • November 2024 or earlier: Contact us

Tastes of Peru

September 2025

Aji Amarillo

  • Aji Amarillo Creamy Dip

    Ingredients: ⅓ cup sour cream · 1 tsp Aji Amarillo Blend · 1 tsp lime juice · 1 garlic clove, minced · Pinch of salt

    Instructions: Mix all ingredients until smooth. Chill briefly before serving as a dip for chips, veggies, or chicken.

  • Aji Amarillo Roasted Cauliflower

    Ingredients: 4 cups cauliflower florets · 1 small onion, sliced · 1 tsp Aji Amarillo Blend · 2 tbsp oil · Salt to taste

    Instructions: Preheat oven to 425°F. Toss cauliflower and onion with oil, Aji Amarillo Blend, and salt. Roast 25 minutes until browned.

    Want bolder flavor? Use just 3 cups cauliflower.

  • Spicy Peruvian Veggie Rice

    Ingredients: 1½ cups cooked rice · 1 cup frozen peas · 1 small carrot, diced · 1 small onion, diced · 1 tsp Aji Amarillo Blend · 1 tbsp oil · Salt to taste

    Instructions: Heat oil in a skillet. Add onion and carrot, cook until softened. Stir in peas, rice, and Aji Amarillo Blend. Season with salt.

Criollo Blend

  • Criollo Garlic Shrimp

    Ingredients: ½ lb shrimp, peeled · 2 garlic cloves, minced · Juice of ½ lime · 1 tsp Criollo Blend · 1 tbsp oil · Salt to taste

    Instructions: Heat oil in a skillet. Cook garlic and shrimp until pink, 2–3 minutes per side. Toss with Criollo Blend and finish with lime juice.

  • Peruvian-Style Roasted Potatoes

    Ingredients: 3 cups diced potatoes · 2 garlic cloves, minced · 1 tsp Criollo Blend · 2 tbsp oil · Salt to taste

    Instructions: Preheat oven to 425°F. Toss potatoes with oil, garlic, Criollo Blend, and salt. Roast 25–30 minutes until golden and crisp.

    Want bolder flavor? Use just 2 cups potatoes.

  • Criollo Veggie Stir-Fry

    Ingredients: 2 cups mixed vegetables (zucchini, bell pepper, broccoli) · 1 small onion, sliced · 1 tsp Criollo Blend · 1 tbsp oil · Salt to taste

    Instructions: Heat oil in a skillet. Add onion and veggies, cook until tender-crisp. Sprinkle with Criollo Blend and toss. Adjust salt to taste.

Hierbas Andinas

  • Peruvian-Style Baked Herb Chicken

    Ingredients: 1 lb chicken breasts or thighs · 2 medium potatoes, diced · 1 small onion, sliced · 1 tsp Hierbas Andinas Blend · 2 tbsp oil · Salt & pepper to taste

    Instructions: Preheat oven to 400°F. Toss potatoes and onion with 1 tbsp oil, half the salt, and half the Hierbas Andinas Blend. Spread on a baking sheet. Rub chicken with remaining oil, salt, and Hierbas Andinas Blend. Place on top. Bake 25 minutes until chicken is cooked through and potatoes are tender.

    Want bolder flavor? Use just 1 potato, or if you have it, add a second teaspoon of Hierbas Andinas blend.

  • Savory Peru-Inspired Potato Salad

    Ingredients: 3 cups boiled diced potatoes · 1 small red onion, diced · 2 tbsp mayonnaise · 1 tsp Hierbas Andinas Blend · Salt & pepper to taste

    Instructions: Mix potatoes, onion, mayonnaise, and Hierbas Andinas Blend. Season with salt and pepper. Chill before serving.

  • Peruvian Herbs & Garlic Bread

    Ingredients: 2 slices bread · 1 tbsp butter or olive oil · 1 garlic clove, minced · 1 tsp Hierbas Andinas Blend · Pinch of salt

    Instructions: Mix butter or oil with garlic, Hierbas Andinas Blend, and salt. Spread on bread and toast in oven or skillet until golden.

    Want bolder flavor? Use only ½ tbsp butter or oil per slice.

Tastes of South Korea

August 2025

Bibimbap Blend

  • Sesame Veggie Rice

    Ingredients:
    1½ cups cooked rice · 1 tsp Bibimbap Blend · ½ cup frozen or leftover veggies · 1 tbsp sesame oil · Salt to taste

    Instructions:
    Heat sesame oil in a skillet. Add rice and veggies. Stir-fry until warm and cooked through. Just before cooking finishes, stir in Bibimbap Blend. Season with salt if needed.

    Want bolder flavor? Use just 1 cup rice.

  • Savory Bibimbap Tofu

    Ingredients:
    ½ block (7 oz) firm tofu, pressed and cubed · 1 tsp Bibimbap Blend · 1 tbsp oil · 1 tsp soy sauce · Salt to taste

    Instructions:
    Heat oil in a skillet. Cook until golden and crisp on all sides, 6–8 min. Splash in soy sauce and toss with Bibimbap Blend to finish.

    Want bolder flavor? Use only ⅓ block tofu.

  • Bibimbap Fried Egg Toast

    Ingredients:
    1 egg · 1 tsp Bibimbap Blend · 1 slice toast · Optional: drizzle of soy sauce or sesame oil

    Instructions:
    Fry egg to desired doneness. Sprinkle Bibimbap Blend on top. Serve on toast with a drizzle of soy sauce or sesame oil.

    Want bolder flavor? Sprinkle a bit of the blend on the toast too.

Gochu Blend

  • Gochu Ground Beef Bowl

    Ingredients:
    ½ lb ground beef · 1 tsp Gochu Blend · 1 tbsp soy sauce · 1 tsp sugar · Optional: green onion · Salt to taste

    Instructions:
    Brown beef in a skillet. Add Gochu Blend, soy sauce, and sugar. Cook until liquid reduces and beef is coated. Top with green onion if using. Serve with rice.

    Want bolder flavor? Use only ⅓ lb beef.

  • Gochu Spicy Mayo Dip

    Ingredients:
    ⅓ cup mayonnaise · 1 tsp Gochu Blend · 1 tsp lemon juice or rice vinegar

    Instructions:
    Stir all ingredients together until smooth. Use as a dip, spread, or drizzle.

    Want bolder flavor? Use just ¼ cup mayo.

  • Gochu Stir-Fry Veggies

    Ingredients:
    3 cups mixed stir-fry vegetables · 1 tsp Gochu Blend · 1 tbsp soy sauce · 1 tbsp oil

    Instructions:
    Heat oil in a skillet or wok over medium-high heat. Add veggies and stir-fry 4–5 minutes. Add soy sauce and Gochu Blend, toss, and cook 1 more minute. Salt to taste if needed.

Kimchi Blend

  • Kimchi Roasted Cauliflower

    Ingredients:
    4 cups cauliflower florets · 1 tsp Kimchi Blend · 2 tbsp oil · Salt to taste

    Instructions:
    Preheat oven to 425°F. Toss cauliflower with oil, Kimchi Blend, and a pinch of salt. Spread on a baking sheet and roast 25–30 minutes until browned and tender.

    Want bolder flavor? Use just 3 cups cauliflower.

  • Classic Kimchi Butter Toast

    Ingredients:
    2 slices bread · 2 tbsp butter · 1 tsp Kimchi Blend

    Instructions:
    Soften butter and mix with Kimchi Blend. Spread on bread and toast in a skillet or toaster oven until golden and crisp.

  • Kimchi Ramen Bowl

    Ingredients:
    1 pack instant ramen · 1 tsp Kimchi Blend · ½ cup sliced mushrooms or greens · Optional: soft-boiled egg · Salt to taste

    Instructions:
    Cook ramen according to package. In the last minute, add mushrooms and Kimchi Blend. Stir to combine. Top with egg if using.

Tastes of Italy

July 2025

Aglio e Vino

  • Lemon-Garlic Roasted Broccoli

    Ingredients:
    4 cups broccoli florets · 1 tsp Aglio e Vino Blend · 2 tbsp olive oil · Juice from ½ lemon · Salt to taste

    Instructions:
    Preheat oven to 425°F. Toss broccoli with olive oil and Aglio e Vino. Spread on a baking sheet and roast for 20–25 minutes. Squeeze lemon juice over just before serving.

    Want bolder flavor? Use only 3 cups broccoli or skip the lemon for more garlic-forward flavor.

  • Sautéed Shrimp & White Beans

    Ingredients: ¾ lb peeled shrimp · 1 tsp Aglio e Vino Blend · 1 can white beans (drained) · 1 tbsp olive oil · Optional: chopped parsley or lemon zest · Salt to taste

    Instructions: Heat oil in skillet. Add shrimp and Aglio e Vino Blend, cook 1–2 min per side. Add beans and toss to warm through. Top with parsley or zest if desired.

    Want bolder flavor? Reduce the amount of beans to ¾ can.

  • Garlic & Wine Vinaigrette

    Ingredients: 3 tbsp olive oil · 1 tbsp red or white wine vinegar · 1 tsp Aglio e Vino Blend · 1 tsp Dijon mustard · Pinch of salt

    Instructions: Whisk all ingredients in a bowl or shake in a jar until combined. Use immediately over salads, roasted vegetables, or grain bowls.

    Want bolder flavor? Use only 2 tbsp oil.

Salsiccia Toscana

  • Warm Farro Bowl

    Ingredients: 1 cup cooked farro · 1 tsp Salsiccia Blend · 1 tbsp olive oil · ½ cup cooked chopped kale or spinach · Optional: soft-boiled egg on top · Salt to taste

    Instructions: Heat oil in a skillet. Add greens and cooked farro, sprinkle in Salsiccia Blend, and toss to warm through. Top with egg if using.

    Want bolder flavor? Reduce farro to ¾ cup or omit greens to concentrate the spices.

  • Tuscan Meat Patties

    Ingredients: 1 lb ground pork or beef · 1 tsp Salsiccia Blend · ¼ cup breadcrumbs · 1 egg · 1 tsp red wine vinegar · Salt to taste

    Instructions: Mix all ingredients in a bowl until well combined. Form into 4 patties. Cook in a skillet over medium heat, 4–5 minutes per side until browned and cooked through.

  • Savory Italian-Style Potatoes

    Ingredients: 4 cups diced potatoes (about 1-inch pieces) · 1 tsp Salsiccia Blend · 2 tbsp olive oil · Salt to taste · Optional: chopped fresh rosemary or thyme

    Instructions: Preheat oven to 425°F. Toss potatoes with olive oil, Salsiccia Blend, and salt. Spread evenly on a baking sheet. Roast 25–30 minutes, turning halfway, until golden and crispy. Sprinkle herbs before serving if using.

    Want bolder flavor? Use only 3 cups potatoes.

Trattoria Blend

  • Creamy Tomato Pasta

    Ingredients: 8 oz pasta · 1 tsp Trattoria Blend · 1 tbsp olive oil · 2 cloves garlic (minced) · 1 ½ cups crushed tomatoes · ¼ cup heavy cream · Salt to taste

    Instructions: Cook pasta and set aside. In a skillet, heat olive oil and sauté garlic for 1 minute. Add crushed tomatoes, Trattoria Blend, and a pinch of salt. Simmer 5–7 min. Stir in cream, then toss in pasta and heat through.

    Want bolder flavor? Use just 1 cup of tomatoes and halve the cream.

  • Baked Meatballs

    Ingredients: 1 lb ground beef or turkey · 1 tsp Trattoria Blend · ½ cup breadcrumbs · ¼ cup grated parmesan · 1 egg · 2 tbsp milk · Salt to taste

    Instructions: Preheat oven to 400°F. Mix all ingredients in a bowl. Form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 18–20 minutes until browned and cooked through.

  • Garlic Bread Croutons

    Ingredients: 3 cups cubed bread · 1 tsp Trattoria Blend · 2 tbsp melted butter · 1 tbsp olive oil · Optional: pinch of salt

    Instructions: Preheat oven to 375°F. Toss bread with butter, oil, and Trattoria Blend. Spread on a baking sheet and bake for 12–15 minutes, turning once, until golden and crisp.

    Want bolder flavor? Cut oil and butter in half, or reduce bread to 2 cups for more concentrated flavor.

Tastes of India

June 2025

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