Spice Racks Blog

Hi everybody! It’s been a while since we’ve had a spice of the week, and I figured the New Year was the perfect time to do it. While searching through my library of spice lore, I found out an interesting fact about Allspice. It’s often sprinkled into a candle flame for good luck. Isn’t that just the neatest? I’m definitely going to add that to my New Year’s Eve good luck seeking regimen.

Allspice is also known as the Jamaican Pepper. It started being called allspice by the British, because it reminded them of a mix of cinnamon, nutmeg and cloves. That’s right. Allspice is an individual spice - not a mixture of spices. Crazy, right? It’s finding out things like that which make my degree in spice history worthwhile.

The fruit is picked when it is green and unripe and, traditionally, dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.

The leaves of the allspice plant are also used in Island cooking. For cooking, fresh leaves are used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored and so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.

Allspice is one of the most important ingredients of Caribbean cuisine. Could you imagine jerk chicken without allspice? Well, don’t even try to imagine it, because it would be totally bland and awful. So, say hello to 2010 with the hot new spice of the second decade of this century: Allspice!!

Looking to buy some of the finest allspice ever? Check out the selection at The Spice House.

Since I’ve got such a great response to my last post, in which I discussed the prevalence of spice in the movie Dune, I’ve decided to talk about another important pop culture phenomena related to spice. I refer to, of course, The Spice Girls.

Wikipedia tells us that The Spice Girls were a British pop girl group formed in 1994. They consisted of Victoria Beckham (Posh Spice), Melanie Brown (Scary Spice), Emma Bunton (Baby Spice), Melanie Chisholm (Sporty Spice), and Geri Halliwell (Ginger Spice). According to the BBC and The Times, they are the most successful girl group of all time.

They were signed to Virgin Records and released their debut single, “Wannabe”, in 1996. The song hit number one in 31 countries and helped establish the group as a “global phenomenon”. Credited for being the pioneers that paved the way for the commercial breakthrough of teen pop in the 1990s. Their first album, Spice, sold more than 23 million copies worldwide, becoming the best-selling album by a female group in music history. They have sold 60 million records worldwide with only four albums and twelve singles, making them the most successful British band since the Beatles, and the best selling girl group of all time.

Today, the Spice Girls are Spice Women, and unfortunately do not perform together anymore. Luckily, you can always rent the movie “Spice World” to relive their particular brand of magic. Don’t worry, I’ll be reviewing “Spice World” in the future! I’m just waiting for the Netflix to arrive.

I don’t know why some savvy marketer never made a blend of spices named after the Spice Girls. Let’s try to do it ourselves. Starting with Posh Spice. Hmmm…I think Posh Spice would be a blend of saffron, vanilla, and cardamom - those are the world’s most expensive spices, you know!

Can you believe it’s St. Patrick’s day already? It seems like Christmas was just last week. And Valentine’s Day seems like it was only yesterday. But here we are - it’s another holiday already!

One of my favorite things about St. Patrick’s Day, besides Shamrock Shakes from McDonalds, is Irish Soda Bread. Irish Soda Bread is a great way to get your DSU on! (DSU stands for Daily Spice Use. I’m trying some new acronyms, like Rachael Ray does. Let me know what you think!).  Traditionally, Irish Soda Bread uses caraway - and I certainly don’t want to break with tradition, but I can’t help adding some extra spices TTM (to the mix!). Here’s the recipe I use:

Irish Soda Bread with A Kick

2 c. all-purpose flour

1/4 tsp. baking soda

3 tbsp. sugar

1/2 c. currants

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ground ginger

1 tbsp. caraway seeds

1 c. buttermilk

Mix flour, baking powder, baking soda, salt and sugar together. Add spices and currants. Stir in buttermilk to make a soft dough. Knead dough on a lightly floured board for about 1 minute (it’s a loose dough, so don’t feel that you need to add extra flour). Then shape it into a round loaf and put it into an 8 inch greased round pan. Pat flour lightly over the top surface. Then cut a cross shape into the top. Bake at 350 degrees in oven for 40 minutes. Bread should have hollow sound when you tap it.

Irish soda bread is tasty whether you serve it with dinner, or have it toasted with tea. Or, with a neat glass of whiskey. I don’t judge.

It’s a vegetable, an herb and a spice. It’s a food and a medicine.  It can ward off vampires, as well as your date if you ate too much at dinner. Garlic is truly one of nature’s multitaskers.

Garlic is believed to have originated in Southeast Asia. Today China produces 77% of the worlds garlic supply. In the United States, garlic production is centered in Gilroy, Ca. Gilroy takes a lot of pride in their crop, and calls itself the “Garlic Capital of the World” . They have an annual festival with all sorts of garlic treats - even garlic ice cream!

Over the years, garlic has been part of the diet of the laborers of ancient Egypt, used to treat the sunburns of field workers in the Middle Ages, and used to combat tuberculosis and infections during the 19th century. Today, garlic is used to lower cholesterol, as well as promote better blood sugar levels. And of course, it’s delicious!

When you’re cooking, keep in mind that 1/4 of a teaspoon of dried garlic is the equivalent of one clove. Garlic is used in many different cuisines, and cooked many different ways. Roasting garlic brings out its sweetness, and you can spread the roasted cloves on bread - it’s like a luxurious, rich garlic flavored butter. You can slice it thinly and quickly fry it in some olive oil. That produces tiny garlic ‘chips’ that you can use on a salad instead of croutons. You can even pickle cloves of garlic in a mix of spices and vinegar - pickled garlic is a great way to garnish cocktails like Martinis and Bloody Marys.

Often time, recipes ask for grated garlic. Have you tried grating a clove of garlic on a traditional box grater? What a pain - literally! You could lose a finger! I picked up the Garlic Card a few months ago, and I’m loving it! This is a plastic card, that’s very rough - rougher than the toughest sandpaper. All I have to do is rub the clove on the card, and in less than a minute I have a pile of freshly grated garlic. This thing is so much easier to clean than my old garlic press - all I have to do is wash it in hot water - no fiddling around with the holes of a press!

What are you going to use garlic for today? Let me know!

Growing up, salt was salt. But then sea salt started gaining popularity. Kosher salt started being used more frequently in home kitchens. And now, it seems that the traditional, iodized table salt is being left in the wake of the gourmet salt revolution!

Flavored salts, once considered a weird gimmick, are taking the culinary world by storm! Secret Stash Sea Salts, out of Seattle, are one of my favorite purveyors of unique salts. They take all natural sea salt, craft unique salt flavors using reduced sauces, spice mixes, and more. The result is hand crafted, artisan salt in flavors like Almond Orange Cardamom, and Lavender Rosemary. They also have a Pineapple Cumin Chili Salt, which I can’t wait to try!

Another fantastic salt is Hawaiian ‘Alea Sea Salt from Hawaii Salt. This sea salt has been enriched with the mineral rich ‘alea clay from Hawaii. ‘Alea Sea Salt has a mild, smooth flavor, and a distinctive reddish color. It’s one of my favorite salts to use while grilling meats.

And if you think that flavored salts are too ‘froo-froo’ for you, may I introduce you to Bacon Salt? Bacon Salt is exactly what it sounds like - salt with the delicious taste of bacon. I tried it on a baked potato - and it was pretty delicious. It’s also vegetarian, so if you or someone you know is a vegetarian who misses the pleasures of bacon, it’s a great gift.

Have you seen any great salts out there? I’m definitely looking to expand my collection!

So, we’ve been talking a lot about various spices and spice racks. But there are two seasonings that are universally loved in every kitchen - salt and pepper. 

For the longest time, I would never salt my food. I don’t really know why - maybe it’s because my mom’s cooking was so good, I never felt the need to salt it at the table. Then one day in the college cafeteria, I had a bite of my friend’s scrambled eggs - and they were really good! Amazed, I asked her “whoa! What did you do your eggs?”. She looked at me, in the that ‘are you mental?’ way, and said “Well, I put salt on them”. My life was changed.

Salt and pepper. The wonder twins of the kitchen. Since you use them everyday, it’s best to invest in a nice set of salt and pepper shakers. This here is the Pinata Salt & Pepper Set. This colorful wooden set  has adjustable zinc gears. That lets you control how fine or coarse you want your salt and pepper. Plus - they are very festive! They make me think of laying on the beach in the Riveria Nayarit.

If you’re looking for something a little more high-tech, there’s this Stainless Steel Electric Salt & Pepper Grinder.  This one has push button action - just hit the button and your pepper is freshly ground and sprinkled on your food. Also, this grinder has a light - perfect for romantic evenings with candlelight dinners! 

Have you seen any good salt and pepper sets out there? Let me know!

I have a serious addiction to cookbooks. Not only do I use them as reference materials in the kitchen, but I tend to plunk down on the sofa and read them cover to cover - like a novel. Cookbooks are a window to endless possibilities.

I just found a new one at the thrift store, the Herbs & Spices - The Cook’s Reference Book. This book is put out by DK Publishing. I love DK books, they have the best pictures and clear, concise writing (as a side note, their travel books are great,too!).

If you’re wanting to learn more about herbs and spices - this book is amazing! It has photos of the herb or spice, the history of it, uses for it, recipes, food and wine pairings. Even gardening tips! Flipping through it, I’m getting some ideas for some new spice combinations.

When you collect cookbooks, there’s a vital kitchen gadget that you need. You’ll need a cookbook holder. I’ve got this one, I picked it up at StacksAndStacks. It has an acrylic flap that presses down on your cookbook pages, which holds the book open and protects it from splashes and stains.

Of course, you may need something else! After you start getting into new herbs and spices, you’ll definitely need a new spice rack!

When I was younger, I hated cumin. There was something about it that just made me, and let me quote my 10 year old self -”Oh my gawwwd - it makes me want to diiiiiiiieeee”. If I recall correctly, I assume I would have also dramatically flounced out of the kitchen at that point. And now, let’s have a moment of respect for parents - for they have to put up with their children having fits about spices.

Anyway, time has passed. I love cumin now! It’s definitely a staple in my spice rack. Cumin is a member of the parsley family. The seeds are often ground, or simply toasted and added to dishes. Cumin is a staple in many different cuisines, including Brazilian, Mexican and Cuban - as well as Moroccan, Indian, and even Thai.

Cumin also has some interesting history. In medieval times, it was thought that cumin would keep chickens and lovers from wandering. I’m not really sure how that would’ve worked - would you sprinkle it directly on your chicken or significant other, or feed it to them? In Germany and Italy, cumin seeds were baked onto loaves of bread - it was thought that the seeds would prevent wood spirits from stealing the bread.

Are you looking for a way to store cumin - the wonder spice that will save your relationship, keep your chickens near, and keep your bread away from the land of the fairies (Oh, and it’s delicious - there’s that too!)? How about these Spice Storage Cans? I found these at StacksAndStacks. These stainless steel storage cans will protect your spices, and well as providing a modern accent to your kitchen. Each Spice Storage Can measures 1 3/4″ H x 2.5″ Diameter, so they’re easy to stack in your cabinet or your spice rack.

What about you? Are there any spices that you used to hate, that you now have a taste for? Let me know!

Suffering from the post-holiday blues? Need a new and exciting project to reinvigorate your outlook? Here’s a great idea that will only take an afternoon, but will enhance the quality of your cooking for the rest of the year: go through your spice rack, and toss all the old bottles.

Spices do indeed have a shelf life, and their quality can greatly decrease as they age (quite unlike us, gentle reader!). A good rule of thumb is to have a yearly purge, and toss out everything that’s about to celebrate its first birthday. And if you happen to have a lot of McCormick spices, their website has a really cool feature! You can actually enter the codes from your bottles to check the freshness! Although, they also say if you have any bottles that were manufactured in Baltimore, don’t bother entering the code - they’re at least 15 years old. The Charm City strikes again!

And after you’ve culled your spices, why not give them a new home? There’s a gorgeous steel, wall mounted Spice Rack at StacksAndStacks right now. This rack has three shelves, and I really like how spice bottles are neatly held in place by the curved metal accents. 

So, don’t you think it’s the perfect time to get rid of your old spices?

“People love cinnamon. It should be on tables in restaurants along with salt and pepper. Anytime anyone says, “Oh! This is so good. What’s in it?” The answer invariably comes back, Cinnamon. Cinnamon. Again and again.” - Jerry Seinfeld

Cinnamon. It truly is one of my favorite spices. Whether it’s a cinnamon babka, or just cinnamon toast, sometimes I feel like I’m addicted to it! Cinnamon is actually the bark of a laurel tree native to Sri Lanka. Did you know that Aristotle wrote about Cinolmolgus, the Cinnamon Bird? He believed this bird lived in Arabia, and used cinnamon to build its nests. People would collect the cinnamon by toppling the nests. Later on, Pliny the Elder ruined the fun by saying there was no Cinnamon Bird, and such stories were just made up to drive up the price of cinnamon. What a spoilsport! Pliny the Buzzkill, more like it!

Besides being delicious, cinnamon is starting to gain some notice for having some mega health benefits. Studies have shown that half a teaspoon daily can help reduce LDL (the “bad”) cholesterol. It also has a regulatory effect on blood sugar.

How do you like to use cinnamon? I love it with oatmeal, or on peanut butter sandwiches. I’ve also realized that cinnamon pairs well with beef. I like putting a small amount (we’re talking half a teaspoon) in bolognese sauce for pasta, as well as using it in a rub for short ribs. But, go lightly! Add too much, and it gets a little weird.  

And, of course. The king. The champion of breakfasts, and late afternoon snacks. Cinnamon Toast. I have such a love of cinnamon toast, that I’ve made a dedicated shaker for the cinnamon sugar. I took one of my empty spice jars (like one of these Glass Spice Bottles from Stacks And Stacks), and filled it with cinnamon, sugar, and half of a vanilla bean. Shake over toasted, buttered bread (I like sourdough), and enjoy!

So, how are you using cinnamon? Whether you’ve got a new recipe, or are just using it to build a nest (I still believe in you, Cinolmolgus!), let me know!