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Spice

  • Chicken Breasts with Any Spice Blend

    You can use Sriracha Hot Chili Seasoning, Istanbul Grill Seasoning, Ras el Hanout or just about any other of our many spice blends to flavor this easy chicken dish.

    (Serves 2-4)

    1/2 stick unsalted butter
    3/4 Tbs. - 1 Tbs. soy sauce or tamari (use smaller amount if spice blend includes salt)
    1 - 1 1/2 Tsp. Worcestershire sauce (use smaller amount with Sriracha seasoning)
    3/4 C chopped onion
    3 Tbs. minced fresh parsley
    1 tsp. Istanbul Grill Seasoning, Sriracha Hot Chili Seasoning, Ras el Hanout or other spice blend of your choice
    1/4 tsp. pepper
    2 whole chicken breasts, halved
    Rice on the side 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

  • 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

  • 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

  • Hummus and the Chickpea

    Many disputes have erupted over the years as to the origins of the famous hummus dip and understandably so. Who wouldnt want to take credit for creating this amazing dish? Its considered to be one of the healthiest dips to eat, easy to prepare and it is inexpensive to buy. Even though there is little evidence along with many contradictory theories as to the exact origins of hummus, we know this much, hummus is the Arabic word for chickpea. And in many Middle Eastern countries chickpeas along with other vegetables have had a long, rich history of having been cultivated in that part of the world for centuries. Continue reading

  • Super Bowl Party Dips

    If you are planning on hosting a super bowl party, and you want to enjoy watching the game, they why not make it easy on yourself with these big easy dip ideas.

    For starters, guacamole and chips will always be a big super bowl favorite -- its quite a family fav in our house. One way you can zest up your guacamole is with a little zhug blend made with the perfect herbs and spices such as, Tianjin chili, garlic, coriander, cumin, cardamom, cloves and cilantro. This fiery blend will set tongues wagging and your guacamole will be talked about ad infinitum.
    Continue reading

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