Seasonings With Superpowers

Elevated Everyday Eggs

This is an easy, flavor-forward way to upgrade the eggs you already make at home. Fried, scrambled, or folded into an omelette, Khalo adds warmth and depth — whether you drizzle it on at the end or cook it right in.

• 1 tablespoon olive oil or butter
• ½ tsp Salt, to taste

Option 1: Fried Eggs (Most Popular)

1. Heat oil or butter in a skillet over medium heat.
2. Crack eggs into the pan and cook until whites are set and yolks are to your liking.
3. Remove from heat, season with salt, and drizzle Khalo on top just before serving.

Best for showcasing Khalo’s flavor and texture.

Caramelized Sweet Potatoes

These caramelized sweet potatoes are simple, comforting, and full of flavor. Khalo enhances their natural sweetness with warmth and depth, making this an easy side or base you can pair with almost anything.

• 2 medium sweet potatoes, scrubbed
• 1½–2 tablespoons olive oil or ghee
• 1–1½ tablespoons Khalo (to taste)

1. Preheat the oven to 400°F and line a sheet pan with parchment paper (not foil) — parchment allows moisture to escape so the sweet potatoes caramelize instead of steam, and it’s a better option than foil at high heat.
2. Prep the sweet potatoes. Scrub, pat dry and cut sweet potatoes in half lengthwise.
3. Make the glaze. In a small bowl, whisk together olive oil, Khalo, and salt.
4. Coat the potatoes. Drizzle the mixture over the sweet potatoes and rub in using your hands
5. Roast cut-side down. Arrange sweet potatoes cut-side down on the parchment-lined pan.
6. Roast. Cook for 30 minutes without flipping to build a deep caramelized crust.
7. Flip & finish. Flip the sweet potatoes and return to the oven for 10 more minutes, until tender throughout.

Veggie Fried Rice

Fried rice is one of the most versatile meals I make. Anytime I order takeout, I save the rice for fried rice — and when I’m craving it, I’ll even make fresh rice because Ayurveda actually favors freshly cooked foods. You can use any vegetables you have on hand and add whatever protein is in your fridge, which is why I make so many versions of this.

• 2 cups cooked rice (fresh or leftover; cold rice works best)
• 1½ tablespoons olive oil or neutral oil
• ½ cup chopped onion
• 1–2 cloves garlic, minced
• 1 cup chopped vegetables (asparagus, broccoli, or a mix)
• 1-2 tablespoon Khalo (to taste)
• 1–2 tablespoons soy sauce or tamari, to taste

1. Heat the pan. Heat oil in a large skillet or wok over medium-high heat.
2. Cook the vegetables. Add onion and garlic and sauté 1–2 minutes until fragrant. Add vegetables and cook 3–5 minutes until just tender.
3. Add Khalo. Stir in Khalo and cook 1–2 minutes so it blooms and coats the vegetables.
4. Add the rice. Add cooked rice and spread it out in the pan with the veggies. Let it sit for 1–2 minutes to lightly crisp.
5. Season. Stir in soy sauce or tamari. Taste and adjust seasoning.
6. Finish. Add chili crisp or a few drops of sesame oil if using. Serve hot.

Add Khalo after the vegetables are cooked, before the rice goes in, so it blooms and coats everything evenly.

Khalo Coconut Curry

This coconut curry is one of the easiest and most satisfying ways to turn Khalo into a complete meal. Think of Khalo like a Thai-style curry paste — bold, aromatic, and deeply flavorful — balanced by creamy coconut milk. You can make this with vegetables and tofu, or add chicken or shrimp, and serve it with rice or noodles for a comforting, flexible dinner.

• 1 tablespoon coconut oil or olive oil
• 2–3 tablespoons Khalo (to taste)
• 1 can (13–14 oz) full-fat coconut milk
• 1–2 cups vegetables (see options below)
• Protein of choice (optional, see below)
• Salt, to taste
• Steamed rice, jasmine rice, or noodles (buckwheat is amazing!)
• Optional finish: lime juice, fresh herbs, chili crisp

1. Heat the pan. Warm oil in a skillet or saucepan over low-medium heat.
2. Build the base. Add garlic and sauté for about 30 seconds until fragrant.
3. Bloom Khalo. Add Khalo and cook for 30 seconds, stirring constantly, until aromatic.
4. Add coconut milk. Pour in coconut milk and stir until smooth. Bring to a gentle simmer.
5. Add vegetables + protein. Simmer until everything is cooked through (see timing below).
6. Season & finish. Taste and add salt as needed. Finish with lime juice or herbs if using.
7. Serve. Spoon over rice or noodles and enjoy.

Add Khalo early, blooming it in oil like a curry paste before adding coconut milk. This step is key for unlocking flavor.