It’s best used in dishes that revolve around any of the prominent ingredients. We've gotten creative with orange cake and Kabul Piquant spice, ginger Kabul Piquant spice rice pudding, or dried figs with Kabul Piquant spice. A few particular recipe favorites include: caramel sauce with fennel and Kabul spice, rose water and Kabul Piquant spice syrup for an exotic ice cream sauce, cinnamon apple dessert with Kabul Piquant spice or even saffron buns with raisins and Kabul Piquant spice. It also works very well for adding piquancy to savory dishes with fresh herbs, toasted nuts such as pistachios, fruits, rice and grains or creamy, subtle proteins such as white fish, chicken or soybean.