This weekend, save 15% off ALL our ultra-fresh spices, herbs, and blends with promo code CHIPOTLE

Shopping Bag

You have no items in your shopping cart.


Author Archives: admin

  • Cakebread Cellars Harvest Festival

    Each September, Cakebread Cellars brings together a select group of chefs, artisan food producers and serious wine enthusiasts for five days of learning about, and celebrating America’s artisan food and wine products. Whole Spice was one of several purveyors to participate in this amazing event. Our smoked paprika was used in the Lamb Merguez - a big hit!

    The hands-on intensive program includes in-depth tastings, working the grape harvest, insightful seminars, an on-site farmers market, farm visits, and planning and creating two course dinners using the products from the local food artisans. The pièce de résistance was when it was time to eat and drink vintage bottles of wine the in the good company of those who participated in the event and, of course, with the Cakebread family.


    Continue reading

  • Testimonial - Tasting Table

    The Right 'Tract Make your own extracts, or try the new ones from Whole Spice. From vanilla to peppermint, the contents of those tiny bottles deliver a wallop of flavor to our favorite sweets, such as cookie dough, ice cream bases and beyond.

    But we never considered making our own until we came across Whole Spice, a mom-and-pop business based in California.

    (Read full article here)

    Continue reading

  • Ramekins Spice Tasting & Cooking Event


    Ramekin's Head Chef Ambassador & Assistant, Shuli & Ronit Madmone

    Class participants
    Spice Samples


    Continue reading

  • Infused Oils

    Look for Whole Spice article on this blog for recipes to make infused oils
    Infused oils
    homemade flavored and chilli oils
    Easy-to-make infused oils at home


    Continue reading

  • Pin-board

    Ronit mixing up the spices for curry blend

    Getting the spices ready for blending to make curry
    Selected spices for curry blend

    Ronit sifting & blending spices for making curry

    Continue reading

  • The Good Sumac

    The varied cuisine of the Middle East has garnered worldwide recognition for its exceptional flavors of aromatic herbs and spices; and is also considered to be some of the healthiest food to consume.

    Most dishes are grilled or baked rather than fried, and use olive oil in place of fatty butter and lard. And knowing just how much spice and herbs to use, and what kind, comes from an innate sense of skill and knowledge that was handed-down from generation to generation.

    One particular spice that is most common in Middle Eastern recipes, and is one of my favorites, is sumac. This pungent spice is made of dried, crushed red berries from the sumac bush (not to be confused with the poisonous sumac plant which is similar to poison ivy). The sumac bushes grow in the wild all across the Mediterranean region and in parts of the Middle East. The poisonous sumac plant grows almost everywhere in the United States, except Hawaii, Alaska, and some desert areas in the southwest. The poisonous variety has smooth leaves and spaced out white berries, whereas the edible sumac has tightly clustered red berries with jagged leaves. Continue reading

  • A Saucy Journey

    Some of the most famous culinary dishes in the world are made with sauces without them, the dish wouldnt exist. For example, Eggs Benedict wouldn't be Eggs Benedict without the Hollandaise sauce, and the classic lasagna and moussaka dishes wouldn't be the same without the renowned bchamel sauce. But a sauce doesn't just have to be thick and creamy; it can also be spicy like the sassy Mexican salsas and pesto sauces.

    IMHO, a sauce is as fundamental to great cuisine as is the preparation. So I decided to take you on a cyber trip around the world to visit a few countries to discover some of the unique sauces used in cooking. Continue reading

  • You Say Tomato I Say Tomahto

    Tomatoes come in all sizes and shapes the Beefsteak variety, Oxheart, Plum, Pear, Cherry, Grape or Campari, to name a few. And of course, there are hundreds of ways that tomatoes can be eaten, but mostly the tomato can be consumed raw, or cooked (as in sauces), or as a beverage. Wow! Talk about your all around food.

    Some researchers believe that the word tomato may have come from the ancient Aztecan word for tomatl meaning the swelling fruit -- and in botanical terms, the tomato is considered a fruit. After the Spanish explorers brought tomato seeds from Mexico back to Spain, the seeds had spread throughout Europe and as far as southeast Asia -- the rest, as they say, is history. A big "thank you" to those fearless explorers for introducing that part of the world to the tomato -- otherwise we would never have enjoyed such a romantic love affair with the classic Italian pasta sauces or the rich Bouillabaisse of France. Continue reading

  • Burger Paradise

    The all American hamburger is a national treasure -- a juicy, beef patty, sandwiched between two fluffy, buns topped with mustard and mayonnaise, some lettuce, cheese, and tomato . . . and you are in burger paradise.

    Even though the hamburger derived its nomenclature from Hamburg, Germany, it took the Americans to evolve the burger into becoming the worlds most popular pleasure food. With literally hundreds of upscale restaurants and major burger chains offering up a wide variety of the most unique burgers to choose from, its no small wonder that the burger has earned its renowned popularity. Continue reading

  • Tagine Treasure of the Desert

    The nomadic tribes of North Africa have been traveling across deserts and mountainous terrain for centuries, setting up camp and using tagine (or tajine) pots as portable cauldrons for cooking stews over an open-fire pit. The method might have been slow, but the meal was an all-in-one feast, much like a modern-day crockpot -- for these desert peoples, it was a matter of survival.

    Tagine derives its culinary name from countries such as Morocco, Tunisia and Algeria. These North African countries have a rich culture steeped in Arab, Berber, European and other African influences -- specifically the tagine pots, which are as significant to their cookery as a wok is to Asian cuisine. Continue reading

Items 91 to 100 of 113 total

  1. 1
  2. ...
  3. 8
  4. 9
  5. 10
  6. 11
  7. 12