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Farming is Nirmala’s roots—whether it’s planting at her farm in the Hudson Valley, teaching orphan children how to farm indigenous crops or harvesting spices around the world. We will update you on the many farms and plantations she visits across the globe to bring you the finest ingredients, and the in-season crops we are planting at the farm in the Hudson Valley.

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Harvest Time

Roasted Spiced Brussels Sprouts
Roasted Spiced Brussels Sprouts
Posted 1626 days ago


2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons vegetable oil
2 teaspoons Nirmala’s Kitchen Allepo Chili
2 teaspoons Nirmala’s Kitchen Ground Cumin
2 tablespoons unsalted butter


Preheat oven to 450°F.

Toss Brussels sprouts with oil; then arrange them, cut sides down, in a 17- by 12-inch shallow baking pan.

Roast, without turning, until outer leaves are tender and dark brown for about 30 to 35 minutes. Add butter, Allepo chili and cumin, toss to coat and serve warm.