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This savory and spicy shrimp dish comes straight out of New Orleans and offers up everything we love about Southern Cuisine. Etouffee or "smothered shrimp" is exactly what it sounds like, Spicy Cajun shrimp covered by of savory, flavor packed roux that wouldn't be complete without some fresh herbs & vegetables. INGREDIENTS: 1 Lbs Shrimp 2 Tbls Creole Cajun Seasoning 1 Tbls File Powder 1 Tbls Vegetable Oil ⅓ Cup Butter ⅓ Cup Flour 1 Small Onion ½ Bell Pepper 2 Celery ¼ Tsp Thyme 4 Cloves minced Garlic 3 Cups Chicken Broth 2 Cups Fresh Tomatoes 2 Tbls Worcestershire sauce 2 Bay Leaves 2 Tsp Cyprus Pyramid Salt 2 Tsp Red Kampot Pepper ¼ Cup Green Onion ¼ Cup Parsley 1/4 Cup Lemon Juice INSTRUCTIONS: Peel & devein shrimp then toss with the Creole Cajun Seasoning. Over medium-high heat cook oil & add shrimp. Cook for about 2 minutes. Set shrimp aside. In a large skillet over medium heat, melt butter. Add flour slowly to avoid clumping and cook until the mixture is the color of peanut butter (should take about 7 mins). Add onions, bell pepper, celery, garlic & thyme, cook until slightly softened. Stir in broth slowly. Add tomatoes, worcestershire sauce and bay leaves and bring to a boil. Turn heat to low & simmer uncovered about 20 mins. Add salt & pepper ( add less or more depending on taste). Stir in the green onions, parsley, lemon juice & shrimp. Cook just until shrimp are reheated. Serve over rice.

Wandering New Delhi's chaotic old city is a bewildering shock of the senses. The packed streets are filled with rickshaws, taxi’s, holy cow’s and hawkers calling out selling their goods for the day. Above monkey’s crawl along the spider web mess of power lines. As the Muslim call to prayer adds to this amazing scene I sat down at a small food stall offering Delhi’s “Best Butter Chicken”, oh was I in for a surprise! Delhi's Old City Old Delhi is the Delhi we all imagine. Yes, its chaotic, crowded, sweltering hot and yes kind of smelly. At the same time its colorful, full of life, culturally wondrous and beautiful in every single way. This is the Delhi where masterful Indian recipes are conjured up, most of the time from a small shop that has been feeding the street masses for generations. This is the Delhi travelers come to remember, cherish and love. Traveling India is an assault on the senses. India’s food is a testament to this. Complex and full of delicious flavors you will never be the same after you have sampled this incredible cuisine that uses almost every spice imaginable! It wasn't just the Butter Chicken I had in the Old City, almost every dish I sampled here changed my perspective on Indian Cuisine. Because of the old cities diversity of cultures their are so many variations of Curry, Tandoori, Daal. Its a foodies dream come true! The spice market here is where I discovered many of India's blends! Much of which you can see on my store shelves today! Chai is a way of life here Old Delhi Butter Chicken Recipe Its a rich and delicious curry seasoned heavily with an assortment of spices. Dive in and sample one of Old Delhi's best Butter Chicken Recipes! Serving Prep Time Cook Time 4 Servings 20 min 1 Hour Ingredients Old Delhi Butter Chicken 3 tbsp Ghee 1 tsp Black Mustard Seed 1 Large Onion 6 Garlic Clove 2 inch Ginger Knob 2 tsp Punjabi Garam Masala 2 tsp Tikka Masala 1/2 tsp Alleppey Turmeric 1/2 tsp Kashmiri Mirch 1 pinch Saffron 1 tsp Cyprus Pyramid Salt 1 can (28oz) Crushed Tomato 4 Chicken Breasts - Free Range 3 tbsp Fenugreek Leaves 3 tbsp Coconut Sugar 1/2 cup Heavy Cream 1 Bunch Cilantro Leaves Instructions Step 1 In a deep pot put the Ghee and mustard seeds on medium heat. While this heats up add the onion into a food processor and blend into a paste. When the Mustard begins to crackle add the onion paste into the Ghee and stir. Cook for approximately 5 minutes. Steep the saffron threads in a small cup of boiling water. While this cooks blend the Garlic and Ginger into a paste (you can add small bits of oil in to help liquefy it). Add the Garlic and Ginger paste into the pot and cook for another 3 minutes. At this point add all the spices, salt, coconut sugar and steeped saffron water, excluding the fenugreek leaves. Cook for 3-5 minutes, or until fragrant. Step 2 The Curry paste for the Butter Chicken should begin to take shape now. you can dice up the chicken to whatever desired size and add it into the pot with the can of crushed tomatoes. Lower the heat to just above low and cover. Let simmer for up to 25 minutes, the tomatoes should breakdown and the mixture should be very fragrant. Half way through crumple up the Fenugreek leaves in your hand and add to the mixture. Final Step Now, slowly pour the cream into the mixture. Stir and cover once again and cook for another 10 minutes. Taste the Butter Chicken at this point. If to salty add sugar, if to sweet add salt and if too spicy add lemon juice. If the Butter Chicken tastes how you want it then add the fresh Cilantro Leaves in and cook for 2 more minutes. Serve with fresh Naan bread or Rice. Delhi, India Not just the capital of India its is also the hub of North Indian culture. Here you will find a bewildering mix of cultures and ancient bazaars filled with exotic goods. Most travelers will tell you that Delhi might be ugly on the outside, but delve deep into this wondrous place and you will find she has a beautiful heart. Its a busy, grimy grid lock of traffic and poverty, but its also ancient and Indians have been inhabiting this area for thousands of years. You will find colorful markets filled with spice, incense wafting temples with baba's chanting ringing through the halls and some of India's most delicious food! Many of India's most spectacular sights are nearby to Delhi as well! for instance the Taj Mahal is only a short three hour train ride away! As a traveler who has been to Delhi numerous times, I can tell you this, stay awhile and get lost in one of the worlds most fascinating cities. Jama Masjid in the Heart of Old Delhi Indian Butter Chicken Delhi's Old City Bazaar Known in India as Murgh Makhani, Butter Chicken is quite possibly the most famous of the North Indian dishes. The debate of where it originated is often agreed that in the heart of Delhi, Delhi's Old City it had been made by street vendors for years. In the Old City you find such an array of spices from around the continent that it seems only fitting that it had been created here! The rich flavors are a testament to India's Mughal Islamic Past. This empire's cuisine was based on rich sauces and heavy use of spice, this is quite possibly where those who made Butter Chicken had got their inspiration! See more of my adventure in India on www.unchartedbackpacker.com

I have been using this zucchini bread recipe for as long as I can remember, recently I added in the Cacao powder and chai masala into the mix and now its perfected. Not only can you use frozen shredded zucchini but you can also freeze the bread itself. INGREDIENTS 1 1/2 cups flour 1/2 cups Dutched Cacao powder 3 teaspoons Chai Masala Spice ¾ teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon salt 1 cup light brown sugar ½ cup granulated sugar ¾ cup vegetable oil 1 teaspoon vanilla extract 2 eggs, lightly beaten 2½ cups grated zucchini INSTRUCTIONS Preheat the oven to 350˚F Grease a 10 x 5-inch loaf pan then line the pan with a sheet of parchment paper that hangs over the edges (for ease of removal) Whisk together first 7 ingredients In a separate bowl, whisk the next 5 ingredients (not the zucchini) Add zucchini to the flour and mix to coat Add the dry ingredients into the wet ingredients, mix to combine. Pour mixture into pan and bake until toothpick comes out clean, about 1 hour (all ovens are different could take 20 mins more or 20 mins left). Let cool for 15 mins in pan before removing, then cut and serve NOTES: If freezing bread wait until completely cooled first Do not remove excess liquid from zucchini, this makes the cake moist

Canadian Spice Merchants traveling the globe to bring fresh and unique spices to your doorstep. Unique and traditional seasonings, blends and whole spices all in one glorious spice shop! SPICES FROM OVER 45 COUNTRIES! CANADA POST STRIKE Due to the Canada Post strike we may be unable to ship orders to PO boxes as well as NWT, YT, NU, and some rural addresses across Canada. This will be in effect until the postal strike ends. PROUDLY CANADIAN OWNED. VISIT THE SPICE MARKET SINGLE ORIGIN. HAND CRAFTED. A family of travelers wandering the globe for the highest quality spices. NEW ARRIVALS Quick View Single Origin 70% Chocolate Bar Price C$11.99 Quick View Drinking Cacao 70% Price C$12.99 Quick View Peggy's Cove Dill Spice Price C$12.99 Quick View Smoked Garlic Price C$12.99 Quick View Smoked Onion Flakes Price C$12.99 Quick View 100% Canadian Products Katz's Deli Mustard Salt Price C$13.99 Quick View Meat Monster Price C$12.99 Quick View Scoville - 2,693,000 Pepper X Price C$18.99 Quick View Pho Spices Price C$9.99 Quick View Vietnam Five Spice Price C$12.99 Quick View Bali Curry (Base Ganep) Price C$12.99 Quick View Saint Lucia Bay Spice Price C$12.99 Quick View Spicy Mayan Chocolate Disks Out of stock Quick View Fan Favourites 2024 Kit Price C$64.99 Quick View Double Fold Madagascar Vanilla Extract Price C$34.99 Quick View Madagascar Vanilla Bean Powder Out of stock Our Spices Single Origin Farms Our spices come from single origin farms, not factories. The spice farmers are knowledgeable and have been producing the highest quality products for generations! Spices from across the globe we know our farmers We search the globe for new and rare spices. Now having been to over 100 countries and we continually get spice from over 30 nations using only select farms we know! During our visits we meet with farmers and view their farms to ensure that we receive the best prices & the highest quality spices. We can also confirm that the farmers & their staff are compensated & treated fairly. SUBSCRIBE TO OUR NEWSLETTER Subscribe Thanks for submitting! . Quick View Okinawa Black Sugar Price C$13.99 Quick View Canadian Spice Kit Price C$64.99 BEST SELLERS NEW RECIPES LEARN MORE The Spice Merchant vs The Other Guys Origin Livable Wages Batch sizes Fillers, Additives or Preservative The Spice Merchant Grocery Stores and Bulk Stores Yes! Our spice is sourced from select farms which we visit ourselves Purchase from bulk importers that combine different varieties of spices from multiple regions We work directly with our farmers to ensure payment goes directly to their staff. Spices originate from large corporations, often not traceable All our spices are imported in small quantities. Our blends are made in small batches Often spices have been sitting on the shelves for 4 or 5 years We blend all our spices from whole to powder ourselves to ensure nothing extra is added Spices contain Pesticides, heavy metals and fillers such as saw dust or MSG "After visiting over 120 countries and collecting a wealth of spices along the way, Stephen Gollan, founder of The Spice Merchant and author of the popular travel blog Uncharted Backpacker, knows one thing for sure: every spice comes with a story" SAVOUR MAGAZINE Load more FOLLOW OUR INSTAGRAM Huge selection of fragrant, fresh, high quality spices and herbs, with tester samples to smell and examine. Once you try these herbs and spices, you'll never go back to the overpriced chaff they sell in the grocery stores. You need damask rose buds? He's got them! Want some Tasmanian pepper berry? My dude has it! Craving some Ras el Hanout? Got 'ya covered! If you need it, he's probably got it. If you didn't realize you needed it, he's got that, too! If you're nervous about trying a new spice, don't be embarrassed to ask about them, the owner is more than happy to assist. Lisa Brown

Spice blog filled to the brim with information on your favourite spices. Spice Information l Spice questions l Spice Answers SPICE STORIES The Scoville Scale Explained A brief overview of the Scoville scale and how it works to detect heat levels in chili peppers. WHAT IS THE SCOVILLE SCALE? A scale used... A Guide to Italian Spices What Spices Are Used in Italian Cooking? Italy is home to one of the worlds most popular cuisines. Italian cuisine is based on using... What is the Best Turmeric? What Turmeric Is The Best For Cooking and Using? Turmeric has made headlines in almost every cooking blog and culinary television show in... What Is Espelette Pepper? A Guide to Buying, Cooking, and Storing Espelette Pepper Espelette Pepper has recently made the headlines across the world as one of the...

We are spice traders and spice merchants searching the globe for the next great spices, seasoning, herb or blend to add to our ever growing collection. Our Teaml Chelsea Klapwk l Stephen Gollan l Mary Gollan The Team Stephen Gollan Owner Over 13 years ago I took a trip to India, on this trip I fell in love with spice. I came home with as much as my backpack would hold and started my business. Today I am a spice merchant, established photographer and travel writer. My two businesses have blended nicely into my passion for travel! My primary role is making connections with farmers, suppliers and cooks to create the spice blends and ship spice back to Canada. Travel Website unchartedbackpacker.com Mary Gollan Owner As Stephen's travels took him to far off places, I was here to hold down the fort. During this time I learned the in's and out's of spice, including the travel aspect (the best part). In 2019 we decided to step up our game and with me as dual owner we began to expand from farmers markets to a permanent location at Crossroads. My primary role is making our spice blends, finance management, selling at farmers markets and preparing our online sales. Chelsea Klapwyk Marketing (..and everything else) Manager I joined the team just over 3 years ago wanting a new and exciting challenge in Marketing. I am currently in school for Graphic Design and travel with Stephen regularly assisting in cultivating relationships with our farmers. My primary role is social media marketing and website management.