Our spice packets can be used in their entirety for a meal that can serve 3-4 people, added to a humble bowl of beans and grains or sprinkled on your favourite dish. See recipes and suggestions below.

Slow Cooker Mexican Beef
Vegetarian Black Beans & Rice

Mexican Picadillo

Grilled Lemon Herb Chicken Salad, Marinade & Dressing
Pukka’s Madras Curry Masala
Everything Bagel Marinated Salmon
Crispy Chickpeas

more recipes coming soon

Thank you

145 Lauder Ave.



Atomic 10 is a partnership between Tony Merante of DeSotos and Chef Anna Canzona and Victor Reinoso, the team behind La Novela and Wanna Burger food trucks. The location opened in June 2020 beside DeSotos, and quickly became a popular take-out establishment for gourmet tacos during lockdown.

DeSotos is a St. Clair W. staple, with their huge patio, lively environment and family-friendly bistro menu.


Another sister company, is the sinfully decadent Unholy Donuts. They will be opening a downtown location this month at 95 Maitland St. but will continue to be available at Desotos by pre-order or casual pick up.

Atomic 10 – Mexican Spice Blend


Mexican blends are so versatile! You can get super creative with many pantry staples, veggies or a simple protein. Of course, we all love our tacos, burritos and chili too!


Additions & Sprinkle Suggestions:

  • Bean and Avocado Dip

  • Roasted veggies

  • Lentils and chick peas

  • Eggs of all kinds

  • Spice rub for chicken, fish or beef

  • Add to a vegetarian meat substitute

  • Make a pilaf with quinoa, rice or corn

  • Baked potato with sour cream

  • Ranch salad dressing

  • Roasted nuts or popcorn


Slow Cooker Mexican Beef

  • 1 package of Atomic 10 spice mix

  • 1 tbsp olive oil

  • 1 lb beef chuck or brisket (or gravy or any other slow cooking beef) cut into 4 pieces

  • 3 garlic cloves, minced

  • 1 small onion, diced (yellow, brown or white)

  • 3/4 cup (185 ml) orange juice

  • 1 tbsp lime juice

  • 8oz / 200g can crushed tomatoes

  • 1 cup (250 ml) beef or chicken broth/stock

  • 1/4 cup (75ml) water

  • Salt and pepper



  1. Sprinkle ¾ of the spice mix over the beef in a bowl and pat so it sticks. Add extra chipotle or chili powder for more heat.

  2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.

  3. Turn the stove down to medium. If the pot looks dry, add more olive oil. 

  4. Add the garlic and onion and cook for 3 minutes until soft. Add the orange juice, lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. 

  5. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot. 

  6. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. 

  7. Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred.

  8. Remove the beef from sauce, shred with 2 forks. 

  9. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. 

  10. Toss beef back into the sauce (can reserve some sauce for drizzling on tacos if you want, there's plenty).

  11. Transfer beef into large dish and serve. Makes approx.10 -12 tacos.

To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander.

Vegetarian Black Beans & Rice


  • 1 packet of Atomic 10 spice mix

  • 1.5 cups of cooked rice

  • 1 small onion, chopped

  • 1 tbsp olive oil

  • 1 clove garlic, minced

  • 1 8 oz. can crushed tomatoes

  • 1 8 oz. can black beans, drained and rinsed

  • 1 small lime, juiced

  • 2 tbsp butter or oil

  • Fresh cilantro and lime to taste


  1. In a large pot over medium-high heat, sauté onion in olive oil until soft (8-10 minutes).

  2. Add garlic and sauté until fragrant (about 30 seconds).

  3. Add remaining ingredients, except cilantro, to the pot and stir to combine.

  4. Cook on medium heat until heated through, about 10 minutes.

  5. Stir in chopped cilantro and serve


 Cook rice according to packet: Approximately 2 parts water for 1 part grain. Do not stir.

Mexican Picadillo

  • 450g  ground beef

  • 1 packet ATOMIC 10 spice mix

  • 1 small potato, diced (147g)

  • 1 small carrot, diced (69g)

  • 1 small onion, diced (75g)

  • 1.5 (170g) Roma tomatoes 

  • 1/2 (10g)  Jalapeño pepper

  • 3 cloves (15g) garlic, finely chopped

  • 1 small dried Guajillo pepper (seeds removed, 3g)

  • 2-3 tsp (10-20g) salt (depending on your taste)

  1. Toast the dried guajillo in a pan, then put immediately a bowl and cover with hot water. Allow to soak, to soften up.

  2. Puree the tomato, jalapeño, and soaked guajillo pepper together in a blender or food processor. Set aside.

  3. Sautée onion and garlic on medium-low heat with a little oil until softened. Add in ground beef, season with a little salt, and allow to brown evenly.

  4. Add in ATOMIC 10 spice blend and stir into beef mixture to evenly coat.

  5. Add in the tomato/chili pepper mixture, carrot, and potato.

  6. Add in about 1/4 cup of water and cover. Let simmer on low until vegetables are cooked through. If needed, add in a little more water to loosen up, so that the mixture doesn’t burn.

  7. Once vegetables are cooked through, turn off heat and season with salt to your taste.

  8. Enjoy picadillo beef mixture on top of rice or in tacos with all your favourite toppings!

Thank you

779 St. Clair Ave. W.



Aviv opened in June 2013 on Dupont Ave. by husband-and-wife team Robert Chee and Maria Perez, both hospitality veterans of more than 30 years. They moved to the St. Clair W. neighbourhood of Hillcrest Village in 2019 – and have quickly become a local favourite!

Their eclectic menu has something to please everyone.


Check out their website for the upcoming holiday and New Year’s Eve menus. Local delivery available.

Aviv – Mediterranean Spice Blend


Additions & Sprinkle Suggestions:


  • Pairs well with all types of protein like beef, chicken, fish, pork, seafood and tofu

  • Salad dressings and marinades

  • Eggs and Shakshuka

  • Roasted or grilled veggies

  • Pilafs of rice, quinoa and orzo

  • Pasta: hot or a salad

  • Beans and legumes

  • Make a dip with yogurt or sour cream

  • Add to sauces, soups or stews


This spice blend makes a perfect salad dressing or chicken marinade. An easy 2 for 1


Grilled Lemon Herb Chicken Salad, Marinade & Dressing

  • 2 tablespoons olive oil

  • 1 packet of Aviv Mediterranean Spice

  • Juice of 1 lemon (1/4 cup fresh squeezed lemon juice)

  • 2 tablespoons water

  • 2 tablespoons red wine vinegar

  • 2 teaspoons garlic, minced

  • 1 teaspoon salt

  • cracked pepper, to taste

  • 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)


  1. Whisk together all of the marinade/dressing ingredients in a large jar or bowl. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.


Can be added to a Greek, Italian or chopped salad with Romaine lettuce and veggies of choice.

Thank you

778 St. Clair Ave. W.



Pukka is a forward-thinking take on Indian cuisine that is unparalleled in Canada. Pukka is family-style sharing plates with full size flavours. The menu takes you on a journey through decadent tastes, while maintaining a lightness that enchants the palette. The culinary team elevates the typical Indian curry into clean, modern bites that wow both the eyes and the taste buds.


Industry veterans Harsh Chawla and Derek Valleau have been pillars in the St. Clair W. community since they opened their doors in 2013 – through their generous dedication to local schools, charities and events as well as their superb hospitality.


Visit Pukka’s Instagram page for a $20 off coupon, and be sure to check out their take-away & delivery restaurant Pukka Pukka in Lytton Park.

Pukka – Madras Curry Masala Spice


As with all of our spices, creativity and versatility are key components! You may only think of curry when using an Indian Masala, but we have some savvy ideas for you to try a sprinkle on:


  • Marinade for protein: chicken, fish, tofu and paneer

  • Spice up roasted vegetables

  • Roast chickpeas

  • Sweet potato fries

  • Hummus

  • Egg Salad

  • Pumpkin pie

  • Yogurt dip or sauce

  • Popcorn

  • Salad Dressings ie. Curried chicken salad

  • Quinoa or Buddha bowl

  • Noodle salad

  • Vegetable tarts


Pukka’s Madras Curry Masala


Ingredients for Madras curry can be made with any protein or vegetable


  • Vegetable Oil

  • Red onion – chopped

  • Cilantro – chopped

  • Garlic – minced

  • Fresh ginger – grated

  • Diced tomatoes – canned

  • Unsweetened coconut milk – canned

  • Pukka Madras curry powder

  • Garam masala

  • Salt

  • Kashmiri chili powder

  • Diced chicken thigh / lamb / beef / vegetables

  • Fresh grated unsweetened coconut – for finishing and garnish

  • Fresh lemon juice


  1. First, set a large saucepan over low heat. Add the oil, chopped red onion, cilantro, minced garlic and grated ginger. Sauté for several minutes until the onions are very soft, stirring occasionally.

  2. Then, add the Pukka Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another few minutes until fragrant

  3. Raise the heat to medium, and stir in the tomatoes and coconut milk. Simmer for about 10 minutes.

  4. Next, stir the chopped chicken pieces into the sauce. Cover and simmer for 15-20 minutes, stirring occasionally

  5. Lastly, add a sprinkle of fresh chopped cilantro and fresh grated coconut to finish.

  6. Stir in the lemon juice just before serving

Thank you

827 St. Clair Ave. W.



Toronto natives Seth, Eli and Isaac opened What a Bagel in Aug. 2019 hoping to add some comfort, baked goods and yummy bagels to the St. Clair W community – and they certainly succeeded. Everything is made fresh, in-house, with seasonal offerings like the jelly donuts currently available throughout the month of December.


They are focussed on being hyper-local and are proud to serve the community supporting Humewood House and The Beeton Cupboard. The Spices of St. Clair gift set is available for purchase onsite as well.

What a Bagel - Everything but the bagel Seasoning


There are countless ways to use this versatile seasoning blend. Here are just a few:

  • Eggs of all kinds

  • Roasted vegetables

  • Hash browns and potatoes

  • Soup garnish

  • Avocado toast

  • Home-made chicken nuggets

  • Rice, quinoa and other grains

  • Pesto

  • Roasted nuts and seeds

  • Overnight oats

  • Chili

  • Coleslaw

  • Hummus

  • Guacamole

  • Popcorn

  • Corn on the cob

  • Garlic bread



Everything Bagel Marinated Salmon


  1. Preheat oven to 400F.

  2. Add the Everything but the Bagel Seasoning into a small bowl

  3. Generously sprinkle salmon with salt and pepper and press skinless side into the “everything” seasoning mixture to coat.

  4. Heat oil in a large oven-safe heavy pan over medium-high heat. Flip. 

  5. Add salmon seed-side down and sear 3-4 minutes. Flip salmon. 

  6. Transfer pan with everything salmon into oven and cook 6-8 minutes, until fish is fully cooked.

  7. Serve immediately


For a twist you can use sesame oil for an Asian flair, or add honey and mustard to your marinade



Crispy Chickpeas


  1. Preheat oven to 400F

  2. Drain and rinse chickpeas

  3. Pat chickpeas dry with a towel to ensure that they crisp up

  4. Toss chickpeas in olive oil and a pinch of salt

  5. Transfer to a parchment lined baking sheet and roast for 20-30 minutes (stir or shake pan at the halfway mark)

  6. Once done, sprinkle with your Everything but the Bagel seasoning packet, and serve hot


You can also cool and mix with toasted coconut flakes for a unique snack. Or as a crunchy topping for stir-fried veggies and salad greens.