Shopping Bag

You have no items in your shopping cart.

Search

Author Archives: Wholespice

  • Zhug - A Little Hotness!

    The other day a friend of mine asked me what spices do we use on a regular basis. Of course there are many spices that we love to cook with, but one just jumped right out and that was "zhug". This fiery spice blend has its origins in Yemen, and is found in almost all Yemeni Jewish kitchens around the world. Shuli introduced me to the many uses of zhug and Ive been a big fan of it ever since.

    The authentic Yemeni zhug paste is made from either red or green chilies, garlic, herbs and spices that are placed into a mortar and pestle and then ground into a paste - the old-fashion way. Just as salsa and chips is one of our favorite snack foods, so is the zhug paste when we blend it with fresh tomatoes to make a tangy sauce for dipping. Continue reading

  • Sriracha Hot Chili Seasoning: Spicy, Sweet, Tangy and Versatile

    Ronit was raised in a Moroccan home, where she grew up helping her mother cook the family meals. Traditional Moroccan food calls for many spices, and Ronit became comfortable with all of them and their different uses in the kitchen. But she never imagined that spices would become both her lifes work and her art form.

    After coming to the U.S. as a young woman, Ronit studied oil painting in college. Then she met Shuli, who was raised on a spice farm in Israel. The couple started working together and founded Whole Spice in 2000. Continue reading

  • Sriracha: It’s Not a Pepper, But it’s Hot and Sweet

    Ronit was raised in a Moroccan home, where she grew up helping her mother cook the family meals. Traditional Moroccan food calls for many spices, and Ronit became comfortable with all of them and their different uses in the kitchen. But she never imagined that spices would become both her life’s work and her art form.

    After coming to the U.S. as a young woman, Ronit studied oil painting in college. Then she met Shuli, who was raised on a spice farm in Israel. The couple started working together and founded Whole Spice in 2000.
    Continue reading

  • Making Doughnuts: A Tradition in Many Lands

    Here we call them doughnuts, or donuts for short. But there are as many words for deep-fried dough treats as there are lands where they are enjoyed.

    Italian doughnuts are called zeppole, or bombolini for the filled variety. Spain brought its churros to Mexico. A similar pastry, known in Turkish as tulumba, can be found around the Middle East. Dutch oliebollen and Greek loukoumades are more like fritters.

    Street vendors in the Middle East and South Asia sell jalebi; Indian gulab jamun are made with dairy solids instead of grain flour. Farther north in Pakistan and Nepal, you will find balushahi cooked in clarified butter. The Chinese also deep-fry doughs: One breakfast treat, called youtiao, resembles a cruller and is used for dunking. Continue reading

  • No-Knead Caraway Rye Bread: It's Easier Than You Think

    The rise of "no-knead" bread baking, spearheaded by Jim Lahey of New York City's Sullivan Street Bakery and New York Times food writer Mark Bittman, has made it possible for just about anyone to make fresh-baked artisanal bread on a daily basis.

    No special equipment or hands-on kneading is required: The ingredients are simply stirred together and left to ferment overnight, before forming and baking. You don't even need a loaf pan, just a casserole or Dutch oven with a lid.

    We love Lahey's original recipe and the variations Bittman has devised over the past few years, so we decided to see if we could come up with a no-knead recipe for one of our favorite breads in the world: caraway rye. Continue reading

  • Spices Add Flavor, Aroma to Coffee Drinks

    How do you like your coffee? Regular, black or with steamed milk in a latt or cappuccino?

    Or perhaps you prefer your java with non-dairy lighteners like soy or almond milk and honey or agave instead of sugar; with a sprinkle of cinnamon or a grating of nutmeg on top; maybe adding a shot of chocolate to make it a mocha?

    However you like to drink it, coffee is more than "the cup that cheers," to quote the slogan of Hawaii's Lion Coffee brand. This rich and powerful brew has inspired many rituals and traditions around the world, as well as the name of a coffee company that has become one of Napa's cult destinations: see Ritual makes a religion of drinking coffee.

    Yemenite coffee is traditionally served black, spiced with a mixture of cloves, cinnamon, ginger and cardamom called "hawaj for coffee." You can sample it at our Napa shop, next door to Ritual Coffee Roasters. Continue reading

  • Moroccan Desserts

    It doesn't take much arm-twisting to motivate me to make Moroccan sweet treats for the family. When I was young girl, I remember how we all looked forward to enjoying some of the most awesome desserts that my mother used to make at home. Sometimes, she would make simple Moroccan cookies out of nuts, rose water and sugar that tasted out of this world. Continue reading

  • A Tale of Two Spices: Nutmeg and Mace

    Did you know that nutmeg and mace are actually siblings? These two are from the same fruit of the nutmeg tree Myristica frangrans. The nutmeg is the oval-shaped pit, which is the fruit, and mace is the bright red webbing that surrounds the shell of the pit. The mace is removed, dried and then ground into a coarse powder that turns a reddish color. The nutmeg can either be dried and left whole and packaged for grating, or dried and grated fresh. Continue reading

  • Chicken Noodle Soup

    In keeping with our latest winter soups and stews theme to help you stay warm, healthy and feeling good throughout the season, we have just the right recipe for you.

    One of our familys fan favorites is the classic chicken noodle soup. Now mind you, this particular recipe doesnt require any pre-made broth, which is usually loaded with high-sodium, I use only a few tasty spices and herbs, vegetables, and organic chicken. This simple and very tasty recipe only requires that you enjoy eating it. Continue reading

  • Cajun Country

    One of the countrys great gastronomical pleasures is when you journey through Louisiana, specifically Cajun country. One can always expect to stumble upon that very spicy sausage called Boudin or succulent gulf oysters ready to be shucked. And theres always heaps of rice topped with spicy red beans. Visiting the famous New Orleans bistros in and around the French Quarter all the way to Lafayette in South-Central Louisiana would be an epicurean delight. Continue reading

Items 81 to 90 of 112 total

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