At MagikSpice, we believe in the power of nature to enhance our well-being and elevate our state of mind. As a leading spice company, we are dedicated to creating exceptional teas, spices, smoothies, and power shots that not only tantalize your taste buds but also promote a healthier, more balanced lifestyle.
Our journey began with a simple vision - to harness the ancient wisdom of spices and herbs to bring you products that can truly transform your daily routine We meticulously source the finest ingredients from around the globe, handpicking each one for its exceptional quality and potency. From the aromatic blends of our teas to the vibrant flavors of our spices, every product we create is crafted with utmost care and precision But our commitment goes beyond creating exceptional products We deeply care about our community and the incredible support we receive from all of you We believe that together, we can make a positive impact and create a ripple effect of change. That is why we have made it our mission to give back and uplift those who have helped us grow
Through our "Spice of Life" initiative, we actively collaborate with local organizations and programs to support community development, health education, and environmental sustainability We strive to empower individuals to lead healthier lives and unlock their full potential By choosing MagikSpice, you become a part of this noble cause, enabling us to extend our reach and make a real difference in the lives of others
We are immensely grateful for your continued trust and support in our journey It is your unwavering loyalty that motivates us to constantly innovate and deliver products that exceed your expectations Your well-being is at the core of everything we do, and we remain committed to providing you with the highest quality, ethically sourced ingredients that nurture both your body and mind
As we move forward, we invite you to join us in our mission to create a healthier, more harmonious world Explore our wide range of products, each carefully designed to elevate your daily rituals and bring a touch of magic to your life Together, let's embrace the transformative power of nature and embark on a journey towards holistic well-being
Thank you for being an essential part of the MagikSpice community Your support enables us to make a meaningful difference, one cup, one spice, and one smile at a time
With gratitude, The MagikSpice Team
Soy Sauce
Brown Sugar
Oil
Ginger
Lime
Garlic
Siracha
Chicken
Green Onions & Cilantro
First, make the marinade In a medium bowl, whisk together the soy sauce, brown sugar, oil, ginger, lime juice, garlic, and siracha 1
2 Pour the marinade in a reusable freezer bag with the chicken Press out the air and seal shut. Place the bag in a bowl and refrigerate for at least 1 hour overnight.
3 Preheat the grill to high heat Carefully brush the grill grates with oil to prevent the chicken from sticking. Place the chicken on the hot grill and discard the marinade Cook for 5 to 7 minutes per side, until browned and cooked through, the internal temperature should be 165 degrees Fahrenheit
4 Transfer the chicken to a platter and garnish with sliced green onions and cilantro Serve warm
5 If you don’t have an outdoor grill, you can make the chicken on the stovetop, just use a grill pan!
A great hearty meal after a long day!
Onion
Garlic & Ginger
Chili Flakes
Beef
Sesame Oil
Soy Sauce
Chilli Sauce
Honey
Rice Vinegar
Broccoli
1
Heat the olive oil in a large frying pan and add the onion Cook for 2 minutes until softened
2 Add the garlic and ginger paste and chili flakes and stir.
3 Add the beef mince and use a wooden spoon to break it apart Cook on a medium heat for 5 minutes, until browned, stirring regularly
4 Whilst that is cooking, mix together the sesame oil, soy sauce, chili sauce, honey, and rice vinegar
5 Add the sauce to the pan with the tender stem broccoli and mix well. Continue cooking on a medium heat for 3 minutes, until the beef is cooked.
1 Frenched rack of lamb
1/3 cup soy sauce
1/3 cup water
1/4 cup brown sugar
1 tbsp rice vinegar
1 tbsp sesame seed oil
1 1/2 tbsp puréed or grated ginger
6 garlic cloves finely minced
2 pounds baby potatoes
2 to 3 tbsp olive oil
1 1/2 tsp salt
1 tsp EACH: garlic powder onion powder
1 tsp smoked paprika
fresh ground black pepper
1 2 3 4
Preheat the oven to 375F Begin by preparing the potatoes and sauce first Place the baby potatoes into a large pot of salted water and bring to a boil. Cook the potatoes for approximately 15 minutes, until fork tender Drain out the water and let them stand while preparing the rest of the recipe
Prepare the sauce next In a small saucepan, combine all the sauce ingredients: soy sauce, water, rice vinegar, sugar, sesame seed oil, ginger and garlic Whisk everything together, then bring to a simmer over medium heat Simmer for 5 to 7 minutes, until the sauce is reduced in half.
Meanwhile, prepare the lamb Trim the rack of stiff, hard fat and french the tips if desired Section the rack into pairs of chops Season the lamb all over generously with coarse sea salt Preheat a large frying pan over medium-high heat and add a few tablespoons of olive oil Once the oil is hot, reduce the heat to medium and add the lamb, fat side down first Brown the lamb all over
Once the lamb is well browned, add the prepared ginger garlic sauce Allow the sauce to simmer for a minute then transfer the pan into the preheated oven Bake at 375F for 12 minutes, turning and braising once Remove the lamb from the oven and allow it to rest for 10 minutes before slicing each pair of chops in half Keep the lamb warm until serving
While the lamb is in the oven and resting, finish preparing the potatoes Add a few tablespoons of olive oil into the pot of potatoes and season with salt, pepper and seasonings Close the pot with a lid and toss the potatoes until they are well coated Transfer the potatoes into a large frying pan Using a potato masher, crush the potatoes slightly, just enough to burst them open
6
Cook the potatoes over medium heat, 4 to 5 minutes per side, turning just once to avoid breaking the potatoes apart Once the lamb is rested, plate the lamb with the crushed potatoes and spoon additional garlic sauce over the lamb and potatoes
1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature
1 2
Position rack in center of oven and heat to 350 degrees Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
In a medium bowl, mix together the molasses, sugar and oil In separate medium bowl, sift together flour, cinnamon, cloves and black pepper
3
In a small saucepan, bring 1 cup water to a boil Stir in baking soda, then mix hot water into molasses mixture Stir in ginger
4 Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
5 Cool cake for at least 30 minutes Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.
Sugar
Flour
Ginger
Cinnamon Cloves
Baking Soda
Salt
Margarine
Egg Molasses
Sift the dry ingredients together 1
2 Cream the margarine and sugar together Beat in the egg, then add the water and molasses
3 IStir the dry ingredients into the wet ingredients until well-combined
4 Shape the dough into balls, roll the balls in sugar, and flatten them slightly
5 Bake in a preheated oven until almost set and cool on a wire rack.
Water
Ginger
Lemon
Mint
Cinnamon
Honey
Bring water to a boil in a pan, pot or kettle 1
2 Add sliced or grated ginger, reduce the heat and simmer gently for 5 minutes You can simmer it for extra 5 minutes for stronger ginger flavor
3 Switch off the heat, cover the pot and allow it to steep for another 4-5 minutes This is optional but highly recommended for the most vibrant flavor.
4 Carefully, pour the ginger tea into serving cups using a strainer
5 Add lemon juice, honey to sweeten the tea, and stir. Garnish with lemon slice and fresh mint, serve!
1 pound fresh ginger
5 to 6 medium lemons
1/4 cold water
1/4 cup honey
Wash and dry the ginger, then coarsely chop 1
2 Juice the lemons, straining off the seeds, and pulp until you have about 2/3 cup of lemon juice.
3 Add the ginger, lemon juice, water, and honey, if using, to a blender
4 Blend on high until a mostly smooth, thick mixture forms, stopping to scrape down the bowl occasionally, about 2 minutes.
5 Transfer the mixture to a fine-mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl Let drain for several minutes
6 Gather up the edges of the cloth and twist, squeezing the ginger pulp into a ball inside the cloth. Squeeze well and continue to twist, until no more liquid is dripping out of the cloth and the pulp is very dry Discard the pulp
Transfer the liquid into a bottle using a funnel and chill 7