Bags of Spices

THE HUGGINS FAMILY

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Prepared Ingredients

Ready-to-use components—prepped, cooked, or preserved ingredients that streamline cooking and layer in flavor from the start.

  • Ghost Pepper Hot Honey

    Ghost Pepper Hot Honey

    This ghost pepper hot honey has become my favorite version because ghost peppers bring more than intense heat—they have a surprisingly fruity character that comes through beautifully in the honey. The first taste begins sweet and fragrant, then the heat gradually builds and lingers. Holding the sous vide bath at a gentle 130°F (54°C) infuses the pepper while helping preserve more of the raw honey’s natural flavor, enzymes, and antioxidant compounds than a higher-temperature infusion. The result is especially good on pizza, fried chicken, biscuits, barbecue, and anywhere a little sweetness and serious heat belong together.

    Ingredients

    • 16 oz (455 g) unfiltered raw honey
    • 1 fresh ghost pepper
    • Pinch of table salt (optional)

    Directions

    Prepare the Jar

    Lightly bruise the ghost pepper with the side of a knife without cutting it open. Add the honey, ghost pepper, and optional salt to a small mason jar. Seal the jar finger-tight so pressure can equalize during the infusion.

    Infuse Sous Vide

    Set a sous vide bath to 130°F (54°C). Submerge the jar and infuse for 2 hours.

    Strain and Store

    Remove the jar from the water bath and let it cool just enough to handle comfortably. Remove the ghost pepper and strain the honey through a fine-mesh strainer.

    For a cleaner finish and better consistency, strain again through cheesecloth or a coffee filter before transferring to a clean jar for storage.

    Yield: 16 oz (455 g).

    Notes

    Preparation

    • Bruising the pepper allows its fruity flavor and heat to infuse the honey without releasing as much capsaicin as cutting it open.
    • If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
    • Wear gloves when handling ghost peppers, and avoid touching your face or eyes afterward.
    • The heat may seem moderate at first but builds noticeably after tasting.

    Variations

    • For less heat, shorten the infusion time.
    • For considerably more heat, cut the ghost pepper open before infusing.

    Serving Suggestions

    • Drizzle over fried chicken, pizza, roasted vegetables, cornbread, or biscuits.
    • Use as a finishing touch for pulled pork, brisket, grilled chicken, or ribs.
    • Stir a small amount into barbecue sauce, vinaigrettes, marinades, or a mango lassi for balanced sweetness and heat.

    Make-Ahead & Storage

    • Store in a clean jar in the refrigerator for the best shelf life.
    • If the honey crystallizes in storage, warm the jar gently in hot water until fluid again.
    • Because this recipe uses fresh pepper, thorough straining is important for stability and consistency.
  • Garlic Oil Pizza Base

    Garlic Oil Pizza Base

    This garlic oil base transforms your Neapolitan pizza into a light, aromatic pizza bianca. It’s perfect when you want the dough’s flavor and texture to shine without the acidity of tomato sauce. It pairs beautifully with fresh mozzarella, ricotta, mushrooms, or prosciutto for a delicate, savory balance. The aglio e olio variation adds a gentle chili warmth layered into the oil itself.

    Ingredients

    • 1–2 tsp Garlic Oil, per pizza
    • Thin slices of cooked garlic from the infused oil, optional

    Optional Toppings

    • Fresh mozzarella or burrata
    • Ricotta cheese
    • Mushrooms, caramelized onions, or roasted peppers
    • Prosciutto, arugula, or fresh basil

    Directions

    Prepare the Dough

    Stretch or shape one portion of prepared Neapolitan pizza dough to your desired size, leaving a slightly raised edge for the crust.

    Apply the Garlic Oil Base

    Brush or spoon the garlic oil evenly over the dough. Use about 1 tsp for subtle flavor or up to 2 tsp for stronger flavor, scattering a few cooked garlic slices over the surface if desired.

    Add Toppings

    Top lightly with cheese and desired ingredients. Avoid adding too much oil or moisture, which can soften the crust during baking.

    Bake

    Bake according to your Neapolitan dough instructions—typically at 475–500°F (245–260°C) until the crust is blistered and golden, about 1½–2 minutes in a high-heat pizza oven or 6–8 minutes in a home oven on a preheated baking steel.

    Finish

    Drizzle with a touch more garlic oil after baking, if desired. Slice and serve immediately.

    Yield: 1 pizza.

    Notes

    Preparation

    • Use Homemade Garlic Oil for best flavor and consistency. For the aglio e olio version, use the Chili Garlic Oil variation from that same recipe.
    • For a lighter pizza, use less oil and keep toppings minimal—Neapolitan-style pizza cooks best when lightly topped.
    • Apply oil lightly; too much can prevent proper blistering and lead to a softer crust.

    Variations

    • Aglio e Olio: Blend ½–1 tsp of the Chili Garlic Oil variation from our Garlic Oil recipe into the garlic oil before brushing the dough. Use ½ tsp for gentle heat or 1 tsp for bolder heat.
    • Truffle Oil: Drizzle a few drops over the pizza just before serving.
    • Subtle Chili-Garlic: Combine equal parts garlic oil and the Chili Garlic Oil variation for a gentle, smoky spice.
    • Herb-Infused: Use rosemary- or thyme-infused olive oil for a Mediterranean variation.

    Serving Suggestions

    • Top with mozzarella, ricotta, or burrata for a rich pizza bianca.
    • Add roasted vegetables, mushrooms, or caramelized onions for earthy depth.
    • Finish with prosciutto, arugula, or basil after baking for a fresh touch.

    Make-Ahead & Storage

    • Garlic oil can be made ahead and stored in the refrigerator according to the storage guidance in the Garlic Oil recipe.
    • Bring refrigerated garlic oil to room temperature before using for easier spreading.
    • Do not leave garlic-infused oil at room temperature for extended periods due to food safety concerns.
  • Homemade Bahmi Goreng Mix

    Homemade Bahmi Goreng Mix

    This homemade bahmi goreng spice mix is our pantry-friendly take on the classic Conimex packet I grew to love while living in the Netherlands. It delivers that familiar savory, slightly sweet, and aromatic flavor—but with better ingredients and more flexibility. Keep a jar on hand, and you’re never more than a few minutes away from a quick, deeply satisfying batch of bahmi goreng.

    Ingredients

    Spice Mix

    • 5 tsp garlic powder
    • 5 tsp onion powder
    • 1½ tsp ground white pepper
    • ¼ tsp ground black pepper
    • 1¼ tsp turmeric
    • 1½ tsp ground coriander
    • 1 tsp ground ginger
    • ½ tsp ground galangal
    • ¼ tsp ground celery seed
    • ¼ tsp paprika
    • 2½ tsp sugar
    • 2 tsp table salt
    • 2½ tsp MSG (optional but recommended)
    • ¼ tsp citric acid (optional)

    Directions

    Mix the Spice Blend

    Combine all ingredients in a small jar or airtight container. Shake well for 20–30 seconds to evenly distribute the spices. Shake again briefly before each use.

    Use for Bahmi Goreng

    For one batch of bahmi goreng made with about 10.6–12.3 oz (300–350 g) noodles, combine 1 tbsp spice mix, 2 tbsp (30 ml) ketjap manis, 1 tbsp (15 ml) light soy sauce, 1 tsp fish sauce or ½ tsp shrimp paste, 1–2 tsp sambal oelek, sambal badjak, or sambal manis to taste, and 2–3 tbsp (30–45 ml) water.

    Add to the wok during cooking and toss until the noodles are evenly coated, glossy, and heated through.

    Yield: About ½ cup (120 ml), enough for approximately 8 batches at 1 tbsp per batch.

    Notes

    Preparation

    • This mix is designed to recreate the flavor of Conimex bahmi goreng seasoning using pantry ingredients.
    • Ground galangal adds an authentic Indonesian note; if unavailable, increase ginger slightly.
    • Citric acid adds subtle brightness similar to packaged mixes but is optional.
    • If citric acid is not available, add a squeeze of fresh lime juice during cooking for brightness.
    • If using salty ingredients such as soy sauce, fish sauce, shrimp paste, or pre-seasoned vegetables, adjust seasoning to taste.

    Variations

    • More Heat: Add extra sambal for more heat or depth—badjak for richness, oelek for brightness, or manis for a sweeter profile.
    • Fried Sambal: For deeper flavor, briefly fry the sambal in the wok with aromatics before adding noodles.
    • Sweeter Sambal: If using sambal manis, taste before adding extra sweetness since both sambal manis and ketjap manis bring sweetness to the dish.

    Serving Suggestions

    • Use this mix with our Bahmi Goreng recipe for a quick, flavorful meal.
    • Pairs well with krupuk and a side of acar timun for contrast.

    Make-Ahead & Storage

    • Store in an airtight container for up to 6 months.
    • Shake before each use to keep the blend evenly mixed.
  • Habanero Hot Honey

    Habanero Hot Honey

    This habanero hot honey is simple, versatile, and built for flexibility. A gentle sous vide infusion brings a clean, balanced heat while preserving the natural character of the honey, making it just as useful for drizzling over fried chicken, biscuits, or pizza as it is for building into barbecue sauces and finishing glazes. Because the base stays intentionally clean—just honey, habanero, and an optional pinch of salt—it can be adjusted to fit whatever you’re cooking.

    Ingredients

    • 1 cup (240 ml) unfiltered honey
    • 1 fresh habanero, halved
    • Pinch of table salt (optional)

    Directions

    Prepare the Jar

    Add the honey, habanero, and optional salt to a small mason jar. Seal the jar finger-tight so pressure can equalize during the infusion.

    Infuse Sous Vide

    Set a sous vide bath to 130°F (54°C). Submerge the jar and infuse for 2 hours.

    Strain and Store

    Remove the jar from the water bath and let it cool just enough to handle comfortably. Strain out the habanero through a fine-mesh strainer.

    For a cleaner finish and better consistency, strain again through cheesecloth or a coffee filter before transferring to a clean jar for storage.

    Yield: About 1 cup (240 ml).

    Notes

    Preparation

    • Leave the seeds in for a hotter infusion, or remove some or all of them for a milder result.
    • If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
    • Wear gloves when handling habaneros, and avoid touching your face or eyes afterward.
    • This recipe is designed as a base ingredient, so the flavor stays clean and flexible for later adjustments.

    Variations

    • Milder: use only ½ habanero or shorten the infusion time slightly.
    • Hotter: use a longer infusion or a second habanero.

    Serving Suggestions

    • Drizzle over fried chicken, pizza, roasted vegetables, cornbread, or biscuits.
    • Use as a finishing touch for pulled pork, brisket, grilled chicken, or ribs.
    • Stir a small amount into barbecue sauce, vinaigrettes, or marinades for balanced sweetness and heat.

    Make-Ahead & Storage

    • Store in a clean jar in the refrigerator for the best shelf life.
    • If the honey crystallizes in storage, warm the jar gently in hot water until fluid again.
    • Because this recipe uses fresh pepper, thorough straining is important for stability and consistency.
  • Buttermilk Substitutes

    Buttermilk Substitutes

    When a recipe calls for buttermilk and there’s none in the refrigerator, choose either of these two simple substitutes. The yogurt version is smooth, tangy, and closest to cultured buttermilk, while the milk-and-acid version is a convenient alternative made with ingredients you may already have.

    Option 1: Yogurt & Milk

    Ingredients

    • ¾ cup plain yogurt
    • ½ cup milk, adjusted as needed for consistency
    • ⅛ tsp table salt

    Directions

    Whisk the yogurt, milk, and salt together until smooth and pourable, adjusting the milk as needed. Measure out the amount of buttermilk called for in your recipe.

    Yield: About 1¼ cups.

    Option 2: Milk & Lemon Juice or Vinegar

    Ingredients

    • 1 tbsp lemon juice or white vinegar
    • milk, enough to make 1 cup total

    Directions

    Place the lemon juice or vinegar in a measuring cup. Add enough milk to bring the total volume to 1 cup, then stir.

    Allow the mixture to stand for 5–10 minutes. Stir before using.

    Yield: 1 cup.

    Notes

    Preparation

    • Use unsweetened plain yogurt. The amount of milk needed will depend on the thickness of the yogurt; thick Greek yogurt may need more.
    • Increase or decrease either recipe as needed, keeping the same proportions.
    • These are quick alternatives for recipes that call for buttermilk; neither method makes cultured buttermilk.