Celebrate the Spring Equinox with Yaji Spice!

Celebrate the Spring Equinox with fresh, vibrant flavors from Yaji Spice’s seasonal spice blends. 

• Welcome the season with Ataré—a citrusy, peppery blend perfect for spring dishes. 
• Elevate spring vegetables, soups, and roasts with aromatic West African spices. 
• Discover exciting spring recipes like chicken tacos, leg of lamb, and jackfruit BBQ.  how regenerative agriculture restores nature while producing flavorful spices. 

Bring home the flavor of spring—shop Ataré spice blend now 

Enjoy our Simple and Tasty Recipe Blog.

Spring starts this March 20, with promises of sunshine and wildflowers. Join with us at Yaji Spice as we celebrate the sunny season! Spring is the perfect time to experience the new—new seasons and new spices. Our online spices store offers new spices, perfect for everything from soups and stews to marinades. As we spring into a new season, may we bring with us a sense of joy in experimenting with new spices.  

What Are the Best Spring Spice Blends for Fresh Flavors? 

If you’re looking for fresh flavors this spring, look no further. Yaji Spice has you covered with Ataré spice blend. Ataré spice blend is perfect for transitioning from winter to spring with its warming, slightly peppery and citrusy notes. This versatile blend can enhance a wide range of dishes, including soups and stews, grilled meats, and roasted vegetables. It is perfect for spring with its warming notes. 

How Do I Use Ataré Spice in Spring Recipes? 

It’s easy and convenient to use Ataré in spring recipes like Crockpot Crispy Chicken Tinga Tacos with Jalapeno Avacado Crema and roast leg of lamb.  

Crockpot Crispy Chicken Tinga Tacos with Jalapeño Avocado Crema  

Prep time: 25 minutes  
Cook time: 4 hours  
Total time: 4 hours, 25 minutes  
Servings: 6  

Ingredients   

• 1 1/2 pounds boneless chicken breasts or thighs  
• 1 yellow onion, chopped  
• 3/4 cup red enchilada sauce  
• 2-3 chipotle peppers in adobo, finely chopped  
• 1 teaspoon dried oregano  
• 1 teaspoon ground cumin  
• ¼ teaspoon Veggie Blend  
• 1 teaspoon kosher salt  
• 12-16 corn tortillas, warmed  
• 1/2 cup shredded pepper jack cheese  
• 1/2 cup shredded cheddar cheese  
• Shredded lettuce and pickled onions, for serving  

Crema  

• 2 large avocados, halved  
• 1/4-1/2 cup pickled jalapeños  
• 1/2 cup fresh cilantro  
• +1-2 teaspoons honey  
• 1 clove garlic, grated  
• 2 limes (juice from)  
• flaky salt  

Instructions  

Crockpot  

1. In the bowl of your crockpot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, veggie blend, and salt. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.  
2. When finished cooking, shred the meat and toss with the sauce. Preheat the oven to 425° F.  
3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.   
4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.  
5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.  

Instant Pot  

1. Preheat the oven to 425° F.  
2. In the bowl of your instant pot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Seal the lid and cook on high pressure for 8 minutes. Once done cooking, release the steam.   
3. Follow the directions as directed above for steps 2-5.  

Stove-top  

1. Preheat the oven to 425° F.  
2. Heat 2 tablespoons olive oil in a large skillet over high heat. When the oil shimmers, add the chicken. Cook until 2-3 minutes, then flip and add the onion. Cook another 3-5 minutes, until fragrant. Add the enchilada sauce, chipotle, oregano, cumin, and salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened and the chicken cooked through, about 10-15 minutes. Remove from the heat. 
3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.   
4. Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.  
5. Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.  

Recipe adapted from Half Baked Harvest. 

Roast Leg of Lamb  

Prep time: 20 minutes  
Cook time: 2 hours, 10 minutes  
Total time: 2 hours, 30 minutes  
Servings: 8-10  

Ingredients  

• 1 (5- to 7-pound) bone-in leg of lamb  
• 1/4 cup olive oil, divided  
• 1 1/2 tsp. kosher salt, plus more to taste   
• 1 tsp. ground black pepper  
• 3 Tbsp. dijon mustard  
• 8 cloves of garlic  
• 1/4 tsp. Veggie Blend  
• 1/4 cup fresh rosemary leaves, roughly chopped  
• 1/4 cup fresh parsley leaves, roughly chopped  
• 2 Tbsp. capers, drained  
• 2 cups chicken broth, divided  
• 1 cup white wine  
• 1 Tbsp. all-purpose flour  
• 1 Tbsp. salted butter  

Instructions  

1. Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply. Rub all over with 2 tablespoons of oil, salt, and pepper.  
2. To a blender or small food processor, add the mustard, garlic, rosemary, parsley, veggie blend, capers, and remaining 2 tablespoons of oil. Pulse until a paste is formed. Rub the paste all over the leg of lamb. Let it sit at room temperature for 30 minutes while the oven preheats.  
3. Meanwhile, preheat the oven to 450°F.  
4. Place the lamb fat-side up on a wire rack set over a roasting pan. Pour 1 cup of chicken broth into the pan. Roast for 20 minutes. Without opening the oven or removing the roast, reduce the oven temperature to 325°F, and continue roasting the lamb until deeply brown and the internal temperature reads 130°F to 135°F, 1 hour 10 minutes to 1 hour 45 minutes.  
5. Remove the lamb from the oven, transfer to a sheet pan, and tent with foil for about 30 minutes before serving.  
6. Meanwhile, remove the wire rack and place the roasting pan on the stove across two burners over medium-high heat. Deglaze the pan with the wine, scraping up any brown bits with a wooden spoon. Cook, stirring frequently, until the wine is reduced by half and no longer has the sharp alcoholic smell. Whisk together the remaining 1 cup of chicken broth and flour until smooth. Pour into the pan and bring to a simmer, then cook for 5 minutes, stirring occasionally until smooth and thickened. Stir in the butter until melted and smooth and taste the gravy for salt.  
7. Thinly slice the lamb and serve it warm with the gravy.  

Recipe adapted from The Pioneer Woman. 

BBQ Jackfruit Sandwiches    

Total time: 25 minutes  
Servings: 4 

Ingredients  

• 1/4 cup olive oil  
• 14-ounce can young jackfruit in brine, drained and rinsed  
• 1/2 cup canned chickpeas, drained and rinsed  
• 2 cloves garlic  
• 1/4 tsp. Veggie blend  
• 1 tablespoon brown sugar  
• Several good shakes of paprika, chili powder, and onion powder  
• A pinch of salt  
• 1/4 cup barbecue sauce  

Slaw  

• Ideally, a pre-made slaw bag mix!  
• Otherwise: thinly sliced cabbage + mayo, lemon juice or vinegar, sugar and salt  

The Rest:  

• Toasted buns (I like brioche buns)   
• Any other toppings you like – I’d recommend avocado, pepperoncini, pickles, hot sauce, etc. 

Instructions  

1. Shred the Jackfruit: Heat the olive oil in a pan over medium high heat. Add the jackfruit and break it apart into “shreds” with the back of a spoon.  
2. Make the Filling: In a small chopper or food processor, pulse your chickpeas and garlic until they have a finely chopped texture. Add the mixture to the pan, along with the brown sugar and spices, including veggie blend. Stir it all up to get it seasoned and happy. Add barbecue sauce and let it get a little roasty. More undisturbed time in the pan = more meat-like browning.  
3. Assemble Sandwiches: Serve your jackfruit BBQ on a bun topped with slaw and anything else you like! Add a pile of salt & pepper chips to your plate and you are in delicious business.  

Recipe adapted from Pinch of Yum.com.  

What Spices Are Essential for Spring Cooking? 

With spring just around the corner, you’ll want to have your pantry stocked up on herbs and spices that are essential for spring cooking. Here’s a look at several West African spices that will be invaluable to you this spring:  

Ataré spice blend: Ataré spice blend is warm and spicy with hints of citrus and cardamom. It can be used to season roasted spring vegetables such as asparagus, carrots, peas, and cauliflower.   

Grains of Paradise: Grains of Paradise deliver a peppery, aromatic flavor with a warm, subtle heat to it. Grind the spice and add it to citrusy vinaigrettes like lemon or orange for a unique twist on spring salads.  

Grains of Selim: Grains of Selim offer a bold and peppery taste. Use on light spring soups like lemon chicken-orzo soup, slow cooker split pea soup, or creamy mushroom soup.  

Iru, or fermented locust beans: Iru, or fermented locust beans, has full bodied savory flavor that tastes similar to umami. Integrate the ground spice into marinades for grilled spring vegetables like asparagus, peas, carrots, leeks, broccoli, and more.  

Djangsang: Djangsang incorporates a nutty with chocolate flavor.  Incorporate a small amount of djangsang in light spring soups and grilled spring vegetables or fish.  

Egusi melon seeds: Egusi melon seeds have a rich, nutty flavor that’s not soon forgotten. Cook up a light spring version of Egusi soup by blending ground Egusi seeds with spring vegetables like asparagus, peas, and spinach.  

These spices can each be used in spring recipes, whether that’s a light spring soup or grilled spring vegetables.  

What Spring Ingredients Pair Well with Ataré Spice? 

Ataré spice blend is known for its warming, peppery and citrusy notes. Spring vegetables that pair well with the spice blend include: 

• Mushrooms 
• Spinach 
• Carrots 
• Peas 
• Asparagus 
• Cauliflower  

If you’ve cooked a lamb using Ataré spice blend, pair spring vegetables like mushroom and asparagus with it.  

Other ingredients that match well with Ataré spice include vibrant red tomatoes, fresh bell peppers, and seasonal herbs in a spring version of jollof rice. 

How Do I Spring Clean My Spices Collection? 

Spring is the perfect time to do some spring cleaning. You can go through your collection of spices and test them for freshness, taste, and aroma. Check for three things: faded colors, a lack of flavors, or a lack of smell when testing your spices. Fresh spices have a vibrant color, taste, and aroma. Over time, spices lose their color, taste, and aroma when exposed to air, light, heat, and moisture. When this is the case, it’s best to restock your pantry with new, fresh spices from our online spices store. Our fresh spices are 100% additive-free, making them excellent for anyone with allergies.  

When you go through and dispose of old spices, make certain to label your new spices with the date of purchase. This will help you monitor freshness as well. Spring cleaning your cupboards is easier than ever when you have the date of purchase on hand.