You don’t need an oven to make bread. All it takes is a hot griddle, or even an outdoor grill, to turn out freshly-made flatbreads for any meal. Continue reading
The Whole Spice Office & Warehouse will be closed Monday, May 27th in honor of Memorial Day.
~Fallen, But Never Forgotten~
Posted on June 16, 2014 by admin
I love sharing what I have discovered about certain spices and blends, and the myriad ways in which to use them. One such spice I find quite unique is ajwain (pronounced AHJ-a-wahn).
Ajwain or ajwan (also referred to as Bishop's weed and or carom seeds) looks like small caraway or cumin seeds, but tastes like a pungent version of thyme. While thyme is floral and sweet,ajwan is much stronger with a bit of a kick.
Posted on January 13, 2014 by admin
Ever wonder how you can make bread taste a little more exciting? Well, one tempting way for sure is to add toppings.
Toppings are nothing new. In fact, we've all bought freshly baked bread made with traditional seed toppings, such as sunflower, anise, flax and caraway, to name a few. But there are more delightful ways to create tempting toppings and how to combine them with different types of breads.
For example:Challah bread can be made with or without seeds, depending on the occasion. Traditionally, either sesame or poppy seeds can be sprinkled over the top before baking, but you can use many other spices as well. For an unsweetened version of challah coarse salt with savory herbs works well together. A whole wheat version of challah could have a sprinkling of oatmeal, sunflower or flax seeds. And the same combination applies if you prefer the rustic look with white, whole-wheat or rye flour. For challah that is sweetened, the toppings would have the consistency and taste of a crumble made with sugar and flour. Continue reading