Chai Spice Cashews and Chicken Paprikash Recipes, Spotlight on Paprika and Sumac, Blooming Spices and Walking to Lower Back Pain

Recipes are so much more flavorful when you start with top-notch ingredients. That’s why I’m so excited about the herbs and spices in the latest collection from the T. J. Robinson Curated Culinary Selections—seven brand-new offerings plus your perennial favorite vine-ripened black peppercorns. I’m sharing two recipes from the Spice Report, the booklet that comes with the collection, to show you how easy it is to elevate your dishes. Plus read about the link between walking more and experiencing less back pain.

Chai Spice Cashews

• Chai Spice Cashews

  This sweet-and-spicy treat is irresistible—perfect for a party or afternoon nibble. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

  Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Chai Spice Blend
  • 2 tablespoons brown sugar
  • 1 teaspoon Wild Sumac
  • Pinch of fine sea salt
  • 2 cups raw cashews

  Directions

  Heat a large frying pan or wok over medium-high heat. When hot, add the olive oil, chai spice, sugar, sumac, and salt. Whisk to blend, then allow to toast for 1 minute. Add the cashews and use tongs to coat them well. Let cook undisturbed in one layer for 3 minutes, then toss continuously for another 2 minutes until the nuts brown lightly. Transfer to a serving bowl and let cool before eating.

  Yields 6 to 8 servings

Chicken Paprikash

• Chicken Paprikash

  This dish, the heart and soul of Hungary, is typically served over egg noodles, and this recipe makes enough sauce to dress them as well as the chicken. I’m using boneless skinless thighs for flavor and a shortened cooking time (cube them for even faster cooking). The grating blade of a food processor is great for grating the onions, and a Microplane makes fast work of the garlic.

  Ingredients

  • 3 heaping tablespoons Heirloom Sweet Paprika
  • 2 teaspoons fine sea salt, plus more to taste
  • 1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste
  • 1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature
  • 1/3 cup heavy cream or half-and-half, at room temperature
  • 3/4 cup full-fat sour cream, at room temperature 
  • 1/4 cup flour
  • 3 tablespoons extra virgin olive oil, more as needed
  • 2 pounds boneless skinless chicken thighs
  • 1 large yellow onion, grated 
  • 3 large garlic cloves, finely minced or grated 
  • 1 large ripe tomato, diced, or 1 cup diced canned tomatoes 
  • 1 tablespoon Purple Shallot Powder

  Directions

  Step 1

  In a large measuring cup, whisk the paprika, salt, and pepper into the broth until well blended; set next to your stovetop. In another large measuring cup or a bowl, whisk the heavy cream (or half-and-half) into the sour cream, then whisk in the flour; set next to your stovetop.

  Step 2

  Heat a large Dutch oven over medium-high heat. When hot, add 3 tablespoons olive oil and sear the chicken thighs on both sides, then transfer them to a large plate. Add another tablespoon of olive oil if the pot looks dry and then sauté the onions until soft and translucent. Add the garlic and tomatoes and sauté for 3 minutes.

  Step 3

  Use tongs to transfer the chicken back to the pot and pour on the broth-paprika mixture. Bring to a boil, then immediately turn down the heat to a simmer. Cover and cook for 30 minutes or until an instant-read thermometer registers 165°F when placed in two of the thighs. 

  Step 4

  Use the tongs to transfer the thighs to a clean plate. Use a spatula to scrape the cream mixture into the sauce, then a large balloon whisk to blend it in thoroughly. Constantly whisking, maintain a simmer to cook the flour and thicken the sauce for about 5 minutes. Whisk in the shallot powder. Return the chicken to the sauce to heat it through. 

  Yields 4 servings

Healthy Ingredient Spotlight

Paprika and Sumac

The European country of Hungary has a vivid history, but, if it’s known for one thing above all others, it’s paprika, the brilliant red spice derived from sweet peppers. Peppers were originally brought from the Americas to Spain by explorer Christopher Columbus. That’s where pimentón, the smoked red pepper powder that defines so many Spanish foods, was created. In time, peppers made their way to the rest of Europe, notably Hungary, where the unsmoked version of the powder—ultimately known as paprika—was born. But that didn’t happen until the 18th century. The plants had been used for only decorative purposes until some locals discovered that, as a spice, the peppers added distinctive zest to dishes like goulash, chicken paprikash, and Hungarian meat stew, national favorites now enjoyed around the world. 

My Heirloom Sweet Paprika comes from two heirloom varieties, picked when perfectly ripe and then hung in mesh bags to cure and bring out their natural sugars. Next, they’re dehydrated and ground in small batches. The result is a vibrant, slightly pungent red pepper powder.

Paprika is a kitchen essential, used in nearly every cuisine. Add it to dry rubs and marinades, deviled eggs, marinated olives, hummus, soups and stews including goulash, and main dishes like stuffed cabbage, stuffed peppers, andpaella. 

Native to the Mediterranean and the Middle East and used in cuisines throughout those regions, sumac is as exotic as it sounds. It’s a flowering plant whose red berries are used to make the spice that bears its name. Though some sumac varieties are cultivated, my Wild Sumac comes from plants that grow wild in the hillsides around Gaziantep in southeastern Turkey and are very carefully harvested.

Sumac has been used for thousands of years, with its earliest recorded history revolving around its therapeutic benefits—it was often made into a tea to ease indigestion and other maladies. Interest in it as a culinary ingredient stemmed from the uniquely bright, lemony-acidic taste of the berries when dried and crushed. It’s often sprinkled on as a seasoning or garnish for finished dishes, but sumac is also an important ingredient in many recipes. 

Citrusy and fruity with umami flavor, my sumac is made according to an ancient preservation technique. The fresh berries are carefully dried, then the shells are removed and the fruit is ground with a small amount of salt before being cured. This creates a tart, salty, and slightly fermented flavor with notes of sour cherry and vinegar.

Sumac is the secret sauce so many chefs reach for today. It adds a distinctive taste to fattoushand other salads,boreks and other savory pastries, and simple dishes like scrambled eggs or rice.An essential ingredient in blends like za’atarand baharat, on its own it’s a delectable finishing spice—sprinkle it on crudo, grilled fish, chicken, and meat, as well as on hummusand other bean dishes. It’s a great swap for a squeeze of lemon orwhen a recipe calls for lemon juice.

Quick Kitchen Nugget

Blooming Spices

While whole spices are often toasted in a dry pan to bring out their flavors, blooming is a great technique when adding ground spices to recipes like the Chai Spice Cashews above. Simply heat your pan, add a tablespoon or so of olive oil and top it with the spice. Let it meld into the oil for 30 seconds before adding the next ingredient. Another option, used for the Chicken Paprikash, is to bloom the spice in liquid, like broth. Be sure the broth is at room temperature or slightly warm so that the spices are incorporated thoroughly.

For Your Best Health

Walking to Lower Back Pain

A major study done at Norwegian University of Science and Technology (NTNU) involving over 11,000 people investigated the relationship between walking and the risk of developing chronic lower back problems. The researchers found that walking every day—walking more not faster—could be the simplest and most effective way to reduce the risk of developing long-term back issues and that even low-intensity walking provides protection. Participants who walked over 100 minutes daily experienced significantly lower risks than those walking less: The volume is what matters most, less so the intensity—both factors were measured using two sensors that participants wore on the thigh and back for up to a week.

“People who walk more than 100 minutes every day have a 23% lower risk of lower back problems than those who walk 78 minutes or less,” said Rayane Haddadj, PhD candidate at the Department of Public Health and Nursing at NTNU and member of a research group that specifically studies musculoskeletal disorders.

It’s well known that physical activity can prevent a wide range of illnesses, but until now, there had been little research on the prevention of this type of musculoskeletal problem. “The findings highlight the importance of finding time to be physically active to prevent both chronic back problems and a number of other diseases. Over time, this could lead to major savings for society,” said Paul Jarle Mork, PhD, professor in NTNU’s Department of Public Health and Nursing. The study was published in the journal JAMA Network Open. 

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