Nick joined the AllSpice team during the mad rush of the 2023-24 holiday season and first split his time between our production facility and the East Village shop in Des Moines.
These days he spends nearly all his AllSpice hours in West Des Moines at the production facility carefully packaging spices for you to enjoy.
We love Nick and we're sure you all will too. As usual, we asked him our hard-hitting questions to help you get to know him a bit better.
What do you like to cook?
Nick told us that he loves to cook just about anything involving fire. "Barbecuing meats is top of the list, but I also love roasted veggies on the grill too," he said.
He used Denise's Mustard (kit here) on ribs a few weeks ago and is also a fan of our Mesquite Barbecue Rub and Espresso Rub.
What’s your favorite food?
"Ribs from Jim’s Rib Haven in Rock Island, Illinois," is what he shared. While his response was super specific, it wasn't a surprise - Nick grew up in the Quad Cities area.
What do you do when you’re not at Production?
"I love to hang out with family & friends," Nick said. He also shared that he's an Iowa Hawkeyes fan - maybe we should send him over to the Iowa River Landing shop! Nick is also a full-time Realtor, so he keeps himself pretty busy.
What do you like most about working at AllSpice?
"The people are great and I'm inspired to cook more from being around hundreds of delicious spices all day," he said.
What’s something most people don’t know about you?
"I met my wife while working on a locked psychiatric unit in college," is the fun fact Nick shared with us. We opted not to ask any follow-up questions.
How did you learn about AllSpice?
"I learned about the shop from the wonderful & amazing AllSpicer Michael," he said. If he's friends with Michael, we know he has a good sense of humor and can handle a little sass!
If you see Nick and Michael cruising around Des Moines in the AllSpice van, give 'em a wave!
]]>Merquén (or merkén) is a blend of smoked chili peppers which is traditionally used as a condiment in Mapuche cuisine in Chile. It’s more recently gained popularity internationally, and is commonly used in Chilean cuisine as a replacement for fresh chili peppers.
It’s one of AllSpicer Andy’s favorite condiments. He fell in love with in on a business trip to Chile in 2015. “Merquén was everywhere, and I used it liberally. When I came home, I wanted to find something similar, so we sourced it for the shop,” says Andy.
Our version combines select sweet, spicy and smoked chilies with sea salt, spices, and more. Andy recommends using it as a dry rub for pork or beef, as a smokey, slightly sweet and salty addition to soups and stews, or as a spice for seafood like shrimp, tuna, or ceviche. It also works well as a general seasoning. Andy puts it on sandwiches, cottage cheese, baked potatoes, and more.
Pick up a jar and bring a taste of Mapuche cuisine to your meals.
]]>This week's Spotlight Spice is a favorite of AllSpicer Paul's - it's our Shawarma Seasoning Blend!
What’s shawarma? Good…that’s what!
Shawarma is a tasty Middle Eastern dish made from thinly sliced meat. If you’re in the U.S., you’ve probably heard of chicken shawarma, but it can also be made with turkey, beef, lamb, and even goat meat. Traditionally, the meat is cooked similarly to gyro meat, where it’s placed on large cones which rotate in front of a heat source, which cooks the meat.
Shawarma is often served in a pita which has been steamed or lightly grilled – it’ often looks a bit like a Middle Eastern burrito. You’ll commonly find it served with a sauce like tahini or hummus and pickles or veggies. And, in restaurants, it’s frequently accompanied by french fries.
We’re guessing you don’t have giant, rotating cones at home, but you can make your own shawarma-inspired dish using our Shawarma Seasoning Blend, which is packed full of herbs and spices traditionally used to season shawarma, like cumin, coriander, paprika, garlic, turmeric, cardamom, sumac, nutmeg, cinnamon, and more!
It's not just for meat. Try our Shawarma Seasoning Blend for seasoning grilled or oven-roasted veggies as well.
Find our recipe for Chicken Shawarma in the AllSpice recipe library and pick up a jar of the blend in the shop or Rubs & Blends section of allspiceonline.com.
]]>This week's Spotlight Spice is squarely a convenience item ... and what a sweet convenience it is! It's our Cinnamon Sugar.
The AllSpice production team blends pure sugar with bold and flavorful Saigon Cinnamon to create our Cinnamon Sugar.
We recommend keeping a jar on hand to use in your cinnamon roll recipe, to add to your morning latte, or to rim wintery cocktail glasses. It's also a great condiment for toast with butter, oatmeal and other hot cereals, and your freshly popped popcorn.
Try a sprinkle on your baked sweet potato or butternut squash or add a shake or two to your whipped cream for fresh fruit and parfaits.
Find it in the Baking Section of allspiceonline.com or stop by one of the shops for a jar. Don't forget a shaker lid!
]]>Tricia is the Store Director at AllSpice Coralville in Iowa River Landing, and she was the first member of the eastern Iowa AllSpice team. She corrals everything related to store operations - no small task!
We asked her our usual questions to get to know her better. Read on to find out what we learned.
How did you learn about AllSpice?
"I ran across the job posting when I was job searching, and it sounded like an intriguing and creative role," Tricia said. She's no stranger to small business - she's owned and operated multiple small businesses, including a restaurant.
What do you like to cook?
Tricia shared with us that her favorite cuisines for home-cooked meals are Mexican and Italian (that's "and," not "or" because both are equally delicious!).
What’s something most people don’t know about you?
"I’ve been a licensed Cosmetologist for 34 years," Tricia said. "I was the ripe old age of 19 when I first became a small business owner when I opened my own salon."
What’s your favorite food?
She paused to ponder this question for a bit, but went with "Anything with cheese wins." We can't wait to swap casserole recipes! Her favorite guilty culinary pleasure is ice cream, though. "Ice cream should be a meal, not just a dessert," she says.
What do you like to do when you’re not at the shop?
"I love exploring the great outdoors with my family including the baby of the family - our dog who is aptly named Babe!" Tricia also loves to travel, decorate, and repaint furniture pieces.
What do you like most about working at AllSpice?
"It’s fun to learn from our customers all the different ways they plan to use their spices," Tricia shared. She went on to share that it's always a joy to connect visitors to the shop to the perfect spices, oils, and vinegars for their style of cooking.
Stop into the Iowa River Landing location to meet Tricia, or reach out to her via email with questions, comments, and ideas for the eastern Iowa AllSpice location.
]]>Sumac (or Rhus coriaria) is a plant in the cashew family native to southern Europe. The plant produces a red fruit with a sour taste reminiscent of lemon or vinegar, which is dried and crushed into a powder commonly used in Middle Eastern cooking.
Sumac’s acidic, citrusy sourness makes it a great spice to have on hand. Use it in ways you might typically use a lemon. Add it to hummus and dips or sprinkle it over vegetables, meat (especially lamb, pork, or chicken), and fish. Some of our favorite AllSpice blends - Za'atar Blend and Shawarma Seasoning Blend - also feature sumac in their ingredient list.
If you’re thinking to yourself, “I thought sumac was poison…” you’re not wrong. While related, the poison variety is in a different genus than the edible variety, with the poison variety being common in the eastern half of the United States.
The edible variety is a real treat. Branch out of your culinary comfort zone and grab a jar to try the next time you pick up spices. You might be surprised to find it becomes a favorite in your spice rack!
]]>Sesame (Sesamum indicum) is a flowering plant known for its rich, nutty, edible seeds which have an extremely high oil content. The seeds grow in a pod that naturally splits open to reveal them, hence the term “open sesame.” Cultivated varieties of sesame originated in India thousands of years ago, but the plant’s wild cousins are native to sub-Saharan Africa.
Two common varieties of cultivated sesame seeds are white and black. During processing they can be left with their hull or have the hull removed (hulled). At AllSpice, you'll find two varieties: Black Sesame Seeds and Hulled White Sesame Seeds. So, what's the difference?
Hulled White Sesame Seeds are the more commonly seen variety – you regularly spot them on hamburger buns and in all sorts of spice blends. They have a pleasant, nutty flavor and a light crunch.
Our Black Sesame Seeds have their hull intact and have a mild, slightly sweet flavor. They add a delicate crunch to dishes and have a slightly nuttier flavor than the hulled seeds.
While just fine raw, toasting either variety of the seeds enhances their nutty flavor and crunch.
We recommend using both varieties to garnish salads, stir-fried veggies, and noodle dishes. They are also great for adding to cakes, cookies, and breads. Use them in place of peanuts in a recipe for a subtly different flavor. You can also crush the seeds and use them to add flavor to soups and stews.
Sesame seeds are often pressed to produce sesame oil (give our delicious, golden-brown Roasted Sesame Oil a try) and can also be crushed into a paste called tahini, a cornerstone ingredient in hummus and many salad dressings.
Pick them up in the shop or in the Spices Section of allspiceonline.com.
]]>Molly was one of the first people we connected with when we announced the addition of the Coralville location, and we’re thrilled she’s part of the team! We know you’ll enjoy her … she definitely passes the vibe check.
We asked our typical hard-hitting questions to get to know her a bit better.
How did you learn about AllSpice?
"I’ve been a fan of the Des Moines location for several years," Molly said. And she’s got the receipts … several AllSpice products had permanent home in her spice rack well before the opening of the Iowa River Landing location.
What’s your favorite food?
"Thai food is my very favorite,” she shared. “Specifically green curry with tofu."
What do you like to cook?
Molly told us that she’s been roasting a lot of veggies lately which has been a great way to experiment with several of our blends she’d not yet tried. “I love the Prime Land Seasoning on roasted cauliflower and Ammazza Suocera Blend on just about everything," she said.
What’s your favorite guilty (culinary) pleasure?
“Chips and Guac. And a spicy marg, please!”
What’s something most people don’t know about you?
“I love live music,” Molly said. “Hinterland in St. Charles, Iowa is one of my favorite summer events and I look forward to attending all year.”
What do you like to do when you’re not at the shop?
Molly is a dog person (we told you she passed the vibe check) and loves spending time with her family - “I like to hang out with my dogs Cookie and Wally, hike in the park, cook with my sons, or wander downtown Iowa City with my husband.”
What do you like most about working at AllSpice?
“I love learning what customers are creating with our products. Oh, and our balsamics … they’re amazing!” she said.
Molly invites you in to explore the balsamic vinegars and olive oils at the AllSpice tasting bar. She’s also happy to help you find new spices and blends and great gifts for your loved ones.
]]>This week we’re shining the spotlight on one of our newer balsamic vinegar flavors – it’s our Rosé Balsamic Vinegar.
This flavorful balsamic is made from the Pinot Nero grape variety and has many of the qualities we love in a good rosé wine – it’s both tart and sweet with fruity notes of watermelon, raspberry, strawberry, and crabapple.
It’s great as a vinaigrette. Combine it with equal parts of our Basil, Herbes de Provence, or Milanese Gremolata infused olive oils, shake well, then dress your salad. If you’re feeling extra fancy, add a bit of your favorite Dijon mustard to the mix.
Rosé Balsamic Vinegar is also great reduced and included on a charcuterie board or drizzled over cheese and is an AllSpice favorite for seafood. It also works well in combination with our Wild Mushroom and Sage, Chipotle, or Harissa infused olive oils to marinade pork.
Try adding a splash to your next craft cocktail or bubbly water. AllSpicer Dani even drizzles a bit over take out cold cut sandwiches as a simple way to add bright, fruity flavor.
Swing by one of the AllSpice tasting bars to give this tasty balsamic a try or find it – and dozens more – in the Vinegars Section of allspiceonline.com.
]]>Shichimi, translating to "seven flavors," is a delightful fusion of spices including chile flakes, ginger, sesame seeds, orange peel, salt, nori, and more. Originating in Japan, this flavorful blend is perfect for adding a bit of heat, citrusy tang, earthiness, and a hint of nuttiness to any dish.
Our Shichimi Blend can be used both as an ingredient during the cooking process and as a condiment tableside.
Combine a bit of Coarse Sea Salt and our Shichimi Blend to make a flavorful rub for chicken, fish, or pork. Use the blend straight from the jar to add richness to noodle and rice dishes.
Pop on a shaker top and use Shichimi Blend at the table - sprinkle it over your fries, popcorn, avocado toast, or hummus, or use it to dust your favorite sushi roll with a burst of flavor, or to add a delightful kick to a basic bowl of ramen.
Swing by for a jar of this flavorful Japanese blend or find it in the Rubs & Blends section of allspiceonline.com.
]]>This week we’re shining the spotlight on a team favorite – our Bourbon Maple Balsamic Vinegar. This tasty dark balsamic perfectly blends the sweet and savory aroma of maple syrup with a touch of oaky, barrel-aged bourbon flavor.
The flavor-infused balsamic is wonderful on pork or drizzled over roasted brussels sprouts and squash. It’s also great in homemade mustards and barbecue sauces, baked beans, and even a wintery cocktail.
Try combining Bourbon Maple Balsamic Vinegar with a zippy Dijon mustard for a delightful glaze for your holiday ham. Or make a reduction by slowly simmering the vinegar in a saucepan, then drizzle over bacon, chicken, or pork loin. Combine it with a bit of our Butter Infused Olive Oil and enjoy over pancakes, waffles, or French toast.
The vinegar pairs nicely with our Blood Orange Fused Olive Oil, Butter Infused Olive Oil, Roasted Walnut Oil, and Bacon Infused Olive Oil for a sweet and savory vinaigrette or marinade.
Stop in and give it a try at the tasting bar or find it in the Vinegars Section of allspiceonline.com.
]]>
We love using mushrooms in our dishes – especially in autumn. Nothing beats their earthy, savory flavor, which reminds us of hearty slow-cooked dinners we enjoy as the weather turns colder and our schedules get busier.
Our Wild Mushroom and Sage Infused Olive Oil brings together the richness of porcini mushrooms and the pungent, slightly peppery flavor of fresh sage. It’s wonderful in soups and stews, drizzled over risotto and polenta dishes, and even used to flavor breakfast omelet!
Try pairing this oil with our Red Apple Balsamic Vinegar for basting poultry while it cooks. We also like to toss our veggies in it (especially butternut squash and asparagus), then season with salt and pepper prior to roasting in the oven. It’s also an easy option for drizzling over all sorts of things – mashed potatoes, pizzas, creamy soups, soft cheeses – to add a bit of interest. This one is especially nice to brush over sliced baguette for crostini.
If you’re a fan of mushrooms and rich, Thanksgivingy flavors, consider adding this oil to your pantry. You won’t regret it!
]]>This week we’re talkin’ turkey (and chicken) … we’re shining the spotlight on our Herbed Poultry Seasoning Blend!
This flavorful, salt-free blend starts with coriander and black pepper, then adds layers of flavor with thyme, sage, marjoram, and parsley. It’s great on poultry, of course, and also works well with pork and fish.
Use our Herbed Poultry Seasoning Blend as a dry rub by sprinkling it liberally over the surface of your bird, pork, or fish. Or make a wet rub by mixing the blend with ½ C. of Extra Virgin Olive Oil (our Eureka Lemon Fused Olive Oil is a nice choice) – just refrigerate your protein for at least an hour before baking, roasting, or grilling as usual. You'll be amazed at the results!
Find this and other flavorful blends in the Rubs and Blends section of allspiceonline.com.
]]>It’s easy to fall into the routine of using common, well known chiles like Ancho, Cayenne, Jalapeño, Chipotle, and Habanero to add a bit of heat to your culinary creations. If you’re stuck in a rut with your chiles, this week’s Spotlight Spice – the Turkish Marash Chile – might inspire you to branch out a bit!
The Marash Chile is a vibrant and aromatic pepper which comes from southeastern Turkey. The peppers are dried in the sun and then crushed, resulting in a chile prized for its fruity and acidic flavor with earthy undertones and medium heat.
Like the Urfa Chile, Marash Chiles are central to Turkish cooking, similar to black pepper in our cuisine. It’s used in everything from meat dishes like kofte and kebabs, egg dishes like menemen (a sort of frittata), to rice pilaf. Give it a try in any recipe which calls for crushed red or black pepper.
Crushed Marash Chiles are great in homemade meatballs, are useful for adding a subtle yet spicy kick to a ho-hum vinaigrette, and are a nice addition to guacamole or avocado and grapefruit salad.
Try adding it to marinades, hearty soups and stews, or on top of fresh hummus for a flavorful bit of heat.
Swing by the shop to check out our collection of more than twenty dried chiles or find them at allspiceonline.com.]]>Is it an onion? Nooooo. Is it garlic? Nooooo. It’s a shallot, and it’s one of our favorites from the Allium family!
This week’s Spotlight Spice is our Freeze-Dried Shallots, and they’re so good you’re going to want to snack on ‘em right out of the jar!
Shallots are prized for their mild and subtle – yet distinct – flavor. They’re much less pungent than onion and garlic and are common in French cuisine. They’re great in sauces, dressings, and marinades, or sautéed and added to all sorts of dishes to enhance their flavor. Try them in hearty soups, casseroles, pasta dishes, and with your favorite veggies.
Our freeze-dried Shallots are great to have in your pantry as they have a longer shelf life than fresh or dried Shallots while adding the same wonderful flavor to recipes. Use them as you would fresh shallots by reconstituting them (just cover them in hot water and allow them to stand for five minutes or so) or use them right out of the jar in longer cooking processes.
Use half as much freeze-dried shallot in your dishes as you would fresh.
Find our Freeze-Dried Shallots in the shop or in the Spices Section of allspiceonline.com.
]]>This week's Spotlight Spice is brand new to the AllSpice tasting bar, and it'll magically whisk you away to the south of France (okay, that might be a bit of an exaggeration, but it's the next best thing)! It's our Lavender Rosé Balsamic Vinegar.
This delicious and light balsamic vinegar is floral, fruity, herbaceous, and slightly sweet - and it's quickly become one of our favorites. It pairs nicely with several of our flavored olive oils and all of our extra virgin olive oils.
Combine our Lavender Rosé Balsamic Vinegar with our Basil, Herbes de Provence, or Milanese Gremolata infused olive oils for a flavorful vinaigrette or try it with our Wild Mushroom & Sage or or Rosemary infused olive oils for a delicious marinade for pork, lamb, or poultry.
This flavored balsamic also lends itself nicely to desserts - try combining it with our Blood Orange Fused Olive Oil to brush over a freshly baked pound cake, or drizzle it over vanilla ice cream.
Swing by the shop for a sample of this new flavor or pick up a bottle in the Vinegars Section of allspiceonline.com.
]]>In this week's Spotlight Spice story we're continuing our walnut theme ... this time with our customer (and staff) favorite, Roasted Walnut Oil.
This flavorful oil is handcrafted in France, strictly following 150 year-old traditional French methods. English Walnuts are slowly roasted to perfection, expeller-pressed, then lightly filtered, producing a beautiful golden oil packed full of toasty nutty flavor, antioxidants, and Omega 3 fatty acids. While it’s good all year round, it combines particularly well with fall and winter flavors, making it challenging to keep on the shelves once the leaves start falling.
Its rich, sophisticated flavor will help you turn simple dishes into masterpieces. Use Roasted Walnut Oil on roasted, steamed, or grilled vegetables – especially squash and Brussels sprouts. Try it tossed with ravioli or as a finishing drizzle over creamy winter soups. Combine in equal parts with your favorite balsamic vinegar (we’re fond of the Strawberry and Dark Chocolate infused balsamic vinegars) to make a tasty vinaigrette for arugula and spinach salads. Nut oils have a higher smoke point than olive oil, which makes the Roasted Walnut Oil a great option for sautéing as it won’t scorch easily.
Roasted Walnut Oil is also perfect for your baking projects. The addition of its subtle, nutty flavor elevates everything from Chocolate Chip Cookies to Zucchini Bread to Granola!
Grab a bottle and get inspired by browsing the AllSpice recipe library for recipes featuring our Roasted Walnut Oil.
]]>Ahhhh, the flavors of fall - cinnamon, nutmeg, clove, black walnut...
Alright, we admit that last one might not be the first thing that comes to mind when you think of autumn, but if you've not tried our Black Walnut Extract, you're missing out!
Black walnuts are native to North America and have long been part of food and culture. Indigenous peoples used black walnuts in cooking, fabric dying, medicine, and more. They have a robust and earthy flavor with slight notes of smoke and wine and are a bit bolder in flavor than their more common European cousin, the English walnut.
We like to keep this extract in our spice cabinet as our secret ingredient for delicious baked goods. Adding a splash to your pecan pie, cobbler toppings, cakes, cookies, and more gives the dessert a delightfully warm nuttiness you'll love. It's great added to frostings, drizzles, and whipped cream, too.
Beyond baking, it's a flavorful addition to craft cocktails, fall and winter vinaigrettes, smoothies and shakes, and your morning coffee or latte.
Find our Black Walnut Extract along with our full collection of extracts at the shop or in the Extracts Section of allspiceonline.com.
]]>This week we welcomed a unique and luxurious new dark balsamic vinegar to the fusti bar, and we’re excited to tell you all about it … it’s our Black Truffle Balsamic Vinegar, and it’s here for a limited time.
This richly flavored vinegar combines aromatic Italian black winter truffles with our Traditional Balsamic Vinegar base to create this elegant, slightly sweet, and earthy balsamic vinegar. It’s a delightful addition to roasts, vegetables, mushrooms, pastas, risottos, and more.
Try combining Black Truffle Balsamic Vinegar with our Eureka Lemon Fused Olive Oil or Roasted Walnut Oil for a vinaigrette perfect for dressing a salad of baby arugula, oven roasted mushrooms, and shaved Parmigiano Reggiano.
This balsamic is also great reduced on the stove and drizzled over veggies and meats, or to include on a charcuterie board with your favorite meats and cheeses.
Swing by the shop to give our Black Truffle Balsamic Vinegar a try – or pick up a bottle in the shop or in the Vinegars Section of the AllSpice website. Buon appetito!
]]>It’s almost apple season! In Iowa the season for apple picking generally begins mid-September and ends by mid-October. And our Apple Pie Spice Blend is just what you need for your cobblers, pies, and more.
Apple Pie Spice Blend contains the trinity of baking spices: cinnamon, nutmeg, and cloves, all combined with super fine sugar. The simple, yet flavorful blend is great for tszujing up store bought apple pie filling, making spiced apples, and flavoring your apple pies, cobblers, buckles, and crumbles.
We also like to add the blend to our applesauce (fresh or store bought) for an extra burst of flavor. Give our Apple Pie Spice blend a try with dishes made with pears, peaches, apricots, and other fruits.
Find this warm, autumn-y blend in the Baking Section of allspiceonline.com.]]>Despite its name, Citric Acid is not some exotic chemical concoction made in a science lab. It’s a naturally occurring compound found in citrus fruits like lemons, limes, oranges, and grapefruits – and it’s what gives them their tangy flavor.
We keep a jar of this sharp, refreshing powder in the spice rack as it’s great for perking up the flavor in all kinds of dishes, desserts, and drinks. Here are a few great ways to use Citric Acid Powder in the kitchen:
Although it could land in a lot of spots, we keep this versatile powder in the Baking Section of the shop and website. Whether you’re a baker, a home chef, or just a lover of zippy, sour foods, we recommend adding a jar to your pantry.
]]>Calling all bacon lovers ... this week's Spotlight Spice is for you! It's our Bacon Infused Olive Oil, and it's dee-licious!
We love using this oil first thing in the morning for frying or scrambling our eggs. It's also nice drizzled over roasted vegetables like Brussels sprouts or for incorporating into your homemade mashed potatoes.
Try it over popcorn (we recommend drizzling it around the edge of the bowl, then tossing the popcorn in it to avoid soggy bits) or mixed into homemade mayonnaise.
Warm the oil and combine it with our Sherry Wine Vinegar for an excellent warm bacon dressing to complete a spinach salad. It's also great combined with our Bourbon Maple, Dark Chocolate, and Peach balsamic vinegars for a vinaigrette.
Stop by the AllSpice tasing bar to give it a try or find it in the Oils Section of allspiceonline.com.
]]>Chiles
We carry a selection of thirty dried chiles which run the gamut from mild options like Ancho, Guajillo, or smoky Chipotle chiles to zippier options like Habanero, Ghost, and Scorpion chiles.
Like things hot, but not too hot (juuuuuust riiiight)? Try our crushed Marash Chile for adding a medium-intensity heat and earthy, slightly fruity flavor to your favorite dish.
Rubs & Blends
With nearly ninety rubs and blends on hand, choosing one or two can be a real challenge! Here are a handful we recommend spice lovers try:
Hot Chili Powder - Medium Chili Powder's spicier sibling, this warm blend of dried chiles, paprika, salt, garlic, and other herbs and spices is perfect for flavoring a piping-hot pot of spicy chili
Nashville Hot Chicken Seasoning - Nashvillians like their chicken hot - real hot. In fact, they celebrate this culinary creation annually at the Music City Hot Chicken Festival. This spicy blend is great on chicken (of course) and also makes a tasty dip combined with sour cream. Also give it a try it on roasted or fried potatoes, steamed broccoli, and grilled or broiled fish..
Flavored Olive Oils
This beautiful, bright red fused olive oil packs a real punch! You'll notice the aroma of fresh hot cayenne chiles the minute you take the cork out of the bottle. Our Cayenne Fused Olive Oil has an assertive heat that builds and lingers. It's great with seafood, steaks, roasts, lamb, venison, chicken, barbecue, salsas, stir fry, soups, stews, and more.
Baklouti Fused Olive Oil - Green is the theme with this zippy Tunisian fused olive oil. It's intensely aromatic and spicy and is great for roasts, grains, and savory sauces. We love it drizzled over eggs, potatoes, grilled vegetables, and various Mexican dishes, as well as added to soups, stews, chicken, crock pot meals, couscous, and marinades.
Spicy Ahmar Pepper Olive Oil - Crafted with fresh red and sun-dried red peppers using a local recipe from Cap du Bon, this unique, medium-to-hot heat oil is slightly floral and sweet with a hint of smokiness from the sun-dried peppers. Use it on grilled lamb, chicken, or roasted root veggies.
Is your favorite hot and spicy AllSpice ingredient missing from our list of favorites? Tell us about it in the comments below.
]]>
What is Umami anyway?
It is the highly sought fifth flavor (the others are salty, sour, sweet, and bitter), and is generally associated with savory, meaty foods. Umami was discovered in Japan and is an essential part of Japanese cuisine. It is rarely, if ever, the main flavor in a dish. Instead, it is added to savory foods to emphasize the natural umami flavor already present.
Our Umami Dust Seasoning is super easy to use in your own kitchen. It has a powder-like consistency and gets the bulk of its flavor from finely chopped mushrooms and crushed aromatic herbs and vegetables. It pairs wonderfully all sorts of savory foods - everything from lentils to roast beef.
Try adding the blend to stir-fries, miso soups, and other Asian dishes. You’ll also love it in chilis, beef and vegetable soups, burgers, and more.
Our Umami Dust Seasoning is a wonderful addition to vegan foods too. Its beef, mushroomy qualities help to satisfy cravings and add a bit of weight to a dish.
Find the blend in the shop or at allspiceonline.com.
]]>This week we’re shining the spotlight on “summer in a bottle” – our Basil Infused Olive Oil! Packed with the aroma and flavor of freshly picked basil, this tasty oil is an AllSpice favorite.
Try pairing it with our Sicilian Lemon or Grilled Lemon White Balsamic Vinegars or Raspberry or Strawberry Balsamic Vinegars for a berry good vinaigrette perfect for a summer salad. It’s also great with our Traditional Balsamic Vinegar for dressing a Caprese salad with tomatoes fresh from the garden.
We love tossing veggies like potatoes, zucchini, and eggplant in this flavorful oil prior to sautéing, grilling, or roasting. It’s also wonderful for bread dipping, topping your freshly baked focaccia, or finishing a pasta dish. Try using it in homemade pesto for an even bolder, basil-y flavor.
Swing by the shop to sample this tasty oil at the AllSpice tasking bar or find it alongside our other favorites in the Oils Section of allspiceonline.com.]]>Today is National Bagelfest, a celebration every July 26 in honor of the tasty carbohydrate. We’d be remiss not to mark the occasion by spotlighting our favorite bagel topper… it’s our Everything Bagel Seasoning!
Our tasty version of the classic blends together the savory flavors of sea salt, onion, garlic, poppyseed, and both black and white sesame seeds – and it’s perfect atop a smear of cream cheese spread on your favorite bagel.
Despite its name, this blend has a multitude of purposes. Try it on your avocado toast, egg dishes, hash browns, and eggs Benedict. It’s also great added to homemade coleslaw, roasted nuts, and pizza crust.
Combine a bit of Extra Virgin Olive Oil, fresh lemon juice, and Everything Bagel Seasoning to brush over salmon prior to grilling or baking or use to encrust a fancy cheeseball.
You’re sure to enjoy this salty, flavorful blend whether or not the bagel is your bread of choice. Find it in the shop or in the Rubs & Blends Section of allspiceonline.com.
]]>This week’s Spotlight Spice is inspired by the culinary hallmark of Goa, a tiny state on the southwestern coast of India. It’s our flavorful and hot (but not too hot) Vindaloo Blend!
This blend gets its warmth from cayenne, paprika, and pepper and its unique earthy and slightly tart flavor from coriander, turmeric, garlic, and other herbs and spices with just the right amount of sea salt. It’s used in Southwest Asian curry and pairs particularly well with stronger flavored meats like venison, duck, pork, and lamb.
Vindaloo is the culinary love-child of Goa and Portugal, which ruled over Goa as a colony from the 1500's until the state's independence in 1961. The word vindaloo itself is a hybrid of Portuguese words for vinegar and garlic. Vindaloo is also popular in British cuisine (find our beef vindaloo recipe in the AllSpice recipe library).
The blend is easy to use. Combine Vindaloo Blend with vinegar to use as a marinade or use solo as a dry rub for grilled and roasted meats and seafood.
Swing by the shop to pick up a jar or find it and our other curry blends in the Rubs and Blends Section of allspiceonline.com.]]>This rich, flavorful balsamic comes to us from Modena, Italy, and just as its name implies, is produced in the traditional balsamic style. Italian Lambrusco, Sangiovese, and Trebbiano grapes are slowly cooked to create a grape must base which is then combined with barrel aged Sangiovese wine vinegar to start the acetification process.
The result? A dark balsamic vinegar with a delightful balance of sweet and sour and notes of prune and caramel with a smooth, slightly creamy texture.
We use this balsamic on just about everything…try:
Swing by the shop and give this flavorful balsamic a try at our tasting bar or pick up a bottle in the online store. Buon appetito!
]]>This week’s spotlight spice can be a bit confusing. Is it a peppercorn? No. Maybe it’s a chile? Nope, not a chile either. It’s Szechuan Pepper – or hua jiao, which means flower pepper in Chinese. These “peppercorns” are actually dried berry husks from the prickly ash tree, native to the Szechuan province in central China.
The region is known for its bold and spicy dishes which often feature chiles and garlic along with ginger and anise flavors. Szechuan pepper gives the dishes an unusual, spicy and pungent flavor which begins as warm and citrusy with a bit of woodsy undertone. As you enjoy these dishes, you’re likely to notice a tingling or slight numbing sensation on the tongue – an effect that makes the pepper so unique.
Outside of China you’ll often find Szechuan Pepper in Indonesian Batak cooking and the Himalayan cuisines of Nepal, Tibet and Bhutan. It’s one of the few spices that can thrive in the area’s climate.
Beyond traditional Szechuan dishes, the Szechuan Pepper makes an interesting inclusion in your homemade rubs for meats, poultry, and seafood and is a great addition to sauces for noodle dishes and stir-fries. You’ll want to use this one sparingly at first, as it’s heat and pungency can be quite intense. This pepper will begin to smoke if it gets too hot, so keep the heat low and chuck out any peppercorns that char during cooking.
If you enjoy the flavor of Szechuan Pepper, try keeping a small spice grinder of it handy. It’s great on hearty roasted veggies, chicken, and more, and the grinder will give you perfectly crushed pepper in controllable amounts.
Do you keep Szechuan Pepper in your spice rack? If so – share your favorite dish or way to use it with us in the comments below.
]]>This week’s Spotlight Spice is full of beachy, summer flavor … it’s our Coconut Extract.
Coconuts are used for lots of culinary purposes. The seed is used to make oil for cooking and the meat is used fresh or dried in confections and desserts. Dried coconut and coconut milk make frequent appearances in curries and other savory dishes. There’s even a coconut flour on the market for use in gluten-free baking.
Coconut Extract is summery, coconut flavor by the teaspoonful. It’s perfect for occasions where you want the flavor of coconut in your recipe, but not the texture, and it’s also great for boosting the coconutty flavor in recipes using fresh or dried coconut.
Use it to enhance cookies, cakes, cheesecakes, frostings, chocolate desserts, ice cream, pies, pudding, and more.
You can substitute Coconut Extract in any recipe that calls for Vanilla Extract - it pairs especially well with chocolate treats and with fruit dishes. Use Coconut Extract for baking breads, in savory main dishes and sophisticated desserts, to enhance beverages, on and in ice cream, and to flavor homemade syrups, dressings and sauces. Try a bit in your next smoothie or summer cocktail.
Find our Coconut Extract along with other great flavors in our Extracts Collection in the shop or at allspiceonline.com.
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