5 simple recipes to highlight your everyday spices

Everyday spices can turn a simple dish into a memorable taste experience. Whether it is a quick lunch or an easy dinner, a few well-chosen spices can awaken flavours, create contrast and add depth. At La Plantation, we grow and select exceptional spices from Cambodia and Southeast Asia, helping you discover new flavours every day.

In this article, you will find five simple and flavourful recipes, each built around one of our signature spices: Paprika, Zaatar, Khmer Red Curry, Pepper Mustard and Cashews with Galangal. Every recipe is quick, accessible and full of taste, with practical tips and serving suggestions.

The shakshuka is a classic dish from the Middle East and North Africa. It is perfect for brunch or a light dinner. The paprika adds warm colour and deep flavour that turn this simple recipe into a vibrant dish.

Ingredients

• Onion
• Red peppers
• Green pepper
• Canned tomatoes
• Eggs
• Crumbled feta
• Lemon juice
• Fresh coriander
• Spring onions
• 2 tsp paprika (sweet or smoked)
• Black Kampot pepper
• Salt
• Olive oil

Preparation Steps

1. Heat olive oil in a pan. Add sliced onion and cook until soft.
2. Add the peppers with paprika and salt. Let them cook for 15 minutes until tender.
3. Crush the tomatoes and add them with their juice. Stir well.
4. Add chopped coriander and a splash of lemon juice. Let it reduce on low heat.
5. Make small wells and crack the eggs inside. Cover and cook 5–8 minutes.
6. Sprinkle with feta, spring onions and coriander. Serve with pita or bread.

Zaatar is a blend of herbs, sesame and sumac. It is perfect for flavouring a simple flatbread. This recipe is quick and ideal for brunch or sharing plates.

Ingredients

• Flour
• Yeast
• Warm water
• Olive oil
• Zaatar
• Salt

Preparation Steps

1. Mix flour, yeast and salt. Add warm water and knead until smooth.
2. Rest the dough for 30 minutes.
3. Roll the dough into a circle or rectangle.
4. Brush with olive oil and sprinkle with zaatar.
5. Bake 12–15 minutes at 200°C until golden.

Khmer red curry offers rich, aromatic flavours without heat. It is scented with lemongrass and turmeric, making it perfect for quick dishes.

Ingredients

• Shrimp
• Khmer red curry powder
• Garlic
• Neutral oil
• Salt

Preparation steps

1. Fry the garlic in hot oil.
2. Add the curry powder and stir for 1 minute.
3. Add the shrimp and cook 3–5 minutes until pink.
4. Adjust seasoning.

Pepper mustard brings character and delicate spice to tender meat like pork tenderloin.

Ingredients

• Pork tenderloin
• Pepper mustard
• Cream
• Shallots
• Olive oil
• Kampot pepper
• Salt

Preparation Steps

1. Sear the tenderloin on all sides and set aside.
2. In the same pan, sauté the chopped shallots.
3. Add the pepper mustard and cream. Reduce 2–3 minutes.
4. Return the tenderloin to the sauce and cook 5 minutes on low heat.
5. Slice and serve with sauce.

Cashews flavoured with galangal and turmeric bring subtle fragrance and crunch to this easy dish.

Ingredients

• Chicken pieces
• Cashews with galangal and turmeric
• Garlic
• Soy sauce
• Neutral oil
• Salt

Preparation Steps

1. Heat oil and fry chopped garlic for 3 minutes.
2. Add chicken and brown it on all sides.
3. Add the spiced cashews and a splash of soy sauce. Mix quickly to keep the cashews crunchy.
4. Serve with rice, noodles or stir-fried vegetables.

Can these recipes be made vegetarian?

Yes. Replace meat or seafood with tofu, legumes or root vegetables depending on the dish.

Are these spices very strong?

No. They are rich in flavour but not spicy. Adjust quantities to your taste.

Can these dishes be prepared ahead of time?

Sauces and marinades can be prepared in advance. Stir-fries and shakshuka are best eaten immediately to keep texture and freshness.