This week’s recipe is two dishes in one: home-made seasoned pita chips and a chunky fattoush salad for them to top. Continue reading
The Whole Spice Office & Warehouse will be closed Monday, May 27th in honor of Memorial Day.
~Fallen, But Never Forgotten~
Posted on July 29, 2015 by Wholespice
We all know that eating dried legumes — also known as pulses — is great for your health: They’re packed with fiber, protein and vitamins including thiamin, riboflavin and Vitamin B6. Pulses are even getting their own International Year from the United Nations! Continue reading
Posted on April 7, 2015 by Wholespice
Sometimes you just want a quick lunch or supper without getting out all the pots and pans, but you still crave more flavor than the usual makeshift sandwich provides.
With a few ingredients that you probably already have on hand, plus a dash of herbs and spices, you can turn your meal into a signature sandwich with made-to-order condiments that rival those of the most upscale carry-out counters. Continue reading
Posted on April 6, 2015 by Wholespice
Of all the splendid flavors found in the cuisines of India, tandoori dishes are among our very favorites. Yet the word “tandoori” itself does not refer to any specific flavor or ingredient — it’s derived from “tandoor,” an Indian name for the kiln-like earth oven found in many Asian, Middle Eastern and North African countries. Continue reading
Posted on April 2, 2015 by Wholespice
After the curry spice formulas are meticulously researched and developed, the blending process begins.
The blending of curry spice is a complex procedure since most curry blends have many ingredients. Each one of the spices undergoes a different processing prior to grinding. For example: Our curry leaves are bought fresh from the Indian Market. We let them dry outdoor in the shade, and once they are dried then they're ready to be ground. Our mild chilies, from California and New Mexico, are hand cleaned (seeded and stemmed) and this process is done to ensure 100% flavor of the chili since the stems and seeds can diminish the taste leaving it very bitter. Our cumin, cardamom, chilies and coriander are roasted over an Indian wok and then ground into a fine powder. Continue reading
Posted on April 2, 2015 by Wholespice
Mention curry and images of exotic, spicy food comes to mind. In fact, curried dishes are so popular that there are books written about its amazingly, rich history. So it is my pleasure to feature several articles about the origins of popular authentic curried dishes and creative ways for you to use curry in your cooking. Continue reading
Posted on April 1, 2015 by Wholespice
For years, when people wanted to cook up a curry dish, the only spice available was the basic yellow curry seasoning at the supermarket. Although this type of curry spice was interesting to cook with which gave the food an exotic aroma and appearance, some had felt that the spice overwhelmed the palette, leaving them with a feeling that perhaps curry was not for them. Or there simply wasn't an alternative available at the time. Yet, what people didn't realize is that the vibrant yellow color was derived from turmeric, which can definitely overpower the senses if it isn't used in the right quantity. Continue reading
Posted on March 31, 2015 by Wholespice
Spring is here and with it comes fresh ideas and new beginnings. It is the perfect time to try out some new recipe ideas that will create a lasting culinary impression on your family and friends. An easy way of turning a simple dish into something great is by using some very unique flavored sea salt that will add a whole lot of flavor to your roasted meat, fish vegetables and even desserts! At Whole Spice we blend our sea salt fresh at the warehouse. Here are some of my favorite blends of flavored sea salts that I use for holiday cooking: