Our warehouse will be closed December 24th through January 2nd for the holidays and end of year inventory count. 

Orders must be placed by December 10th to be receved before the Christmas Holiday with ground/priority shipping

Expedited shipping options are available as well.


Happy Holidays!

-The Whole Spice Team

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  • Apricot Couscous Salad


    1 cup dry couscous
    1 cup vegetable stock
    1 Tbsp butter or olive oil
    1/2 cup sliced almonds
    1/2 cup dried & diced apricots
    1/2 cup dried cranberries
    pinch of roasted cumin powder
    pinch of smoked paprika
    1 small bunch of parsley, finely chopped
    5 or 6 mint leaves, chopped
    sprig of mint for garnish
    Juice of ½ lemon
    2 or 3 thinly sliced green onions
    pinch of saffron (optional)
    salt to taste Continue reading

  • Spicy Ajwain Biscuits


    3/4 cup Wheat Flour
    1/4 cup All Purpose Flour
    1 tsp Chile Powder
    1 Tbsp Ajwain seeds
    1 tsp Parsley flakes
    1 tsp Flax seeds (used milled flax seeds)
    1/2 tsp Salt or to taste
    1n 1/2 Tbsp Olive Oil
    1 Tbsp yogurt
    Water as needed

    Preheat oven to 350°F.

    Line baking tray with parchment paper and keep ready. Continue reading

  • Thai Coconut Soup

    2 bowls

    3 cups Coconut milk
    1 cup Chicken stock
    1 Boneless chicken breast, cooked and sliced lengthwise
    1 Can of straw mushrooms, drained and halved
    2 1/2 tsp Galangal powder
    1 Stalk lemongrass, thinly sliced
    2 - 3 Tbsp Fish sauce
    4 Kaffir lime leaves
    2 - 3 Tbsp Lime juice
    1 handful of chopped coriander

    In a large pot, heat the coconut milk and stock to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer for about 5 minutes. Add the fish sauce and kaffir lime leaves, and simmer 2 to 3 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and/or lime juice. Garnish with the coriander.

    Serve while warm!

    Continue reading

  • Tofu Fried Rice


    2 Bowls of already cooked Jasmine brown rice
    1 Block extra-firm tofu, cut into small cubes
    4 - 5 Garlic cloves, finely chopped
    1 Broccoli stalk, chopped into small florets
    1 Tbsp Low-sodium soy sauce
    1 or more Tbsps Shichimi togarashi
    2 - 3 Green onions, chopped
    1/2 Bunch of fresh parsley, chopped

    Vegetable oil on-hand
    Toasted sesame oil Continue reading

  • Chicken Adobo Style



    4 chicken thighs with skin
    4 chicken breasts with skin, cut in 1/2 lengthwise
    2 Tbsp adobo seasoning
    5 Tbsp olive oil
    1 medium green bell pepper, finely chopped
    1 medium red bell pepper, finely chopped
    1 large onion, finely chopped
    2 plum tomatoes, seeded and finely chopped
    4 garlic cloves, finely chopped
    2 cups ong-grain rice
    4 cups chicken stock
    1 bay leaf
    Salt and ground black pepper to taste
    3/4 cup black olives, pitted
    1/2 bunch of cilantro, chopped
    1/2 bunch of flat-leaf parsley, chopped
    Squeeze of lime juice

    Continue reading

  • Tangy Potatoes



    4 Large potatoes, peeled & cubed
    1/2 Bunch Cilantro, chopped
    1 cup Green onions, chopped & seeded
    1 1/2 Tbsp Clarified butter (ghee)
    1 tsp Amchur powder
    1 tsp Cumin seeds
    1 tsp Chile powder
    1 tsp Ginger powder
    1 tsp Ground coriander
    1/4 tsp Sea salt Continue reading




    1 Package of dried linguini
    4 Tbsp Olive oil
    2 Tbsp Minced garlic
    3 lbs. Roma tomatoes, chopped
    1 tsp Dried oregano
    3 Tbsp Red wine vinegar
    1 Tbsp Extra virgin olive oil
    Salt & Pepper to taste
    Grated Parmesan cheese Continue reading

  • Creamy Tarragon Sauce

    1 1- 1/2 cup

    1/4 cup Butter
    1 Tbsp All-purpose flour (gluten free can be substituted)
    1 cup Milk
    1/2 cup Yoghurt
    1 tsp Dried tarragon
    1 tsp Dried basil
    1 tsp Dried parsley
    1 tsp granulated garlic
    1/4 tsp Sea salt
    Ground black pepper to taste
    1/4 tsp Fresh lemon juice Continue reading

  • Coriander Vinaigrette

    3/4 Cup


    1 tsp freshly squeezed lemon juice
    3/4 tsp crushed coriander
    1/4 tsp sea salt
    1/2 tsp fresh thyme, chopped
    1 Tbsp minced shallot
    2 Tbsp red balsamic vinegar
    3 Tbsp olive oil
    Pinch of black pepper Continue reading

  • California Chicken Colorado

    4 - 6


    1 1/2 Lbs Boneless chicken breasts, cut into 1 inch cubes
    3 Tbsp All-purpose flour (gluten free can be substituted)
    2 Tbsp Vegetable oil
    1 Tbsp All-purpose flour (gluten free can be substituted)
    1/4 cup chopped onion
    1 4 oz Can tomato sauce
    2 Tbsp California chile powder
    1 tsp Cumin
    1/2 tsp Garlic powder
    Salt & pepper to taste
    3 cups Water
    Fresh chopped cilantro for garnish

    Continue reading

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