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For those looking for Garlic Free and Salt Free spice blends.

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 to measure the heat level or “spiciness” of chili peppers and other products. The Scoville scale is recorded in Scoville heat units (SHU), which is based on the concentration of capsaicinoids. HOW ARE THE SCOVILLE HEAT UNITS DETERMINED? Using the Scoville organoleptic test, which is determined by taste testers sampling a mixture of water sugar and an alcohol extract of capsaicin oil that is extracted from the dried chilies. This combination is slowly diluted more and more after each tasting until the taste tester can no longer taste the “burn”. The chili is then given a Scoville Heat Unit based on the amount of dilution required. IS THE SCALE ACCURATE? The Scoville scale is essentially an advanced taste test. Because taste is subjective (some can handle more heat, while others cannot), this scale is considered more of a rough guide as opposed to a conclusive analysis of the chili’s capsaicin levels. WHO WAS THE SCALE NAMED AFTER? An American pharmacist named Wilbur Scoville, in 1912 he created the Scoville organoleptic test.

What Spices Are Used in Italian Cooking? Italy is home to one of the worlds most popular cuisines. Italian cuisine is based on using simple, but high quality ingredients that have been perfected for hundreds of years. What many don't know about Italian cuisine, is that they grow and use many spices! Especially in the Southern Italian Regions of Calabria and Sicily. After traveling Italy extensively in search of new and amazing flavours I decided to put together this post into the exciting realm of Italian Spices. How To Use Italian Spices The Key to understanding how to use Italian Spices is always in moderation and temperatures. Italian Cuisine typically harnesses the flavours of ingredients without overpowering it. Using Italian herbs and spices lightly ensures your dish wont only taste like the spice itself. Most herbs and spices from Italy also are not good for cooking at extremely high temperatures. Its important to keep this in mind and know exactly when to add the spice to your recipe. Where Do Italian Spices Come From The main growing regions for Italian spices are the Southern Italian provinces of Calabria, Puglia and Sicily, but a few are also grown in the north in Tuscany. South Italy however dominates this as the long hot and dry summer months are perfect for growing chilies or herbs. Many of these spices are protected by the Italian government to ensure their quality. Where To Buy Italian Spices Most Italian Spices in supermarkets don't actually come from Italy. This is because many of them are seasonal and very high quality, meaning the prices tend to be higher. So where exactly can you buy authentic Italian Spices? Your in the right place! We here at the Spice Merchant make frequent trips to Italy scoring the countryside in search of the nations greatest spice! Our selection of Italian spices is constantly growing as we discover and meet new farmers. Check out our European Spices Page! A List Of Italian Herbs Rosemary One of the favorite spices of the ancient Greeks and Romans to season meats is Rosemary. Rosemary looks like pine needles and has a unique flavor and when used it dominates the dish. It's still commonly used around the Mediterranean to flavor pasta’s, BBQ meats and many other Greek/Italian dishes. Using whole or grinding in a mortar Rosemary can be added early on in any dish but should be slow cooked to really release its pungent flavor. Fennel Pollen Fennel Pollen is one of the rare spices of the world worth its weight in gold. Held next to Saffron and Vanilla as the world most expensive spices, this is due to the labourer’s process in order to harvest Fennel Pollen. In Italy every spring Fennel Pollen is harvested and quickly sold, so getting our hands on this delicious spice can be difficult! Italians love Fennel pollen for its flora, liquorice, and subtle cooling anise flavours it adds. It adds perfect to pasta sauce, soups, stocks, marinades but most importantly the slow cooked pork dish known as Porchetta! I highly recommend Fennel Pollen for this reason and so much more! Basil Liguria, Italy is said to be the birthplace of Italian Pesto. The key ingredient in this pesto is of course Basil! Our Italian Basil comes right from the cultural homeland Liguria. Ligurian Basil is grown in small batches ensuring its quality and freshness. Add this to pastas, sauces or for grilling meats! Oregano In our search for the most delicious Oregano’s Sicily just happened to be a goldmine! Sicilian Oregano differs from other oregano simply because of its outstanding quality. Its strong aromas of classic oregano combined with basil and anise aftertaste makes this easily the most addictive, rare, and delicious oregano’s we have ever tried. Try replacing your everyday Oregano with is gem from the Mediterranean. Mint Roman Mint is of exceptional quality and is so strong it reminds us of sipping tea in the mountain villages of northern Italy! Mint is used in many spice blends and popular in North African Cuisine. England and India also are known to use spearmint in sauces and rubs adding to freshen up the flavor. Not all mint is created equal, however, quality is huge as much mint you find in grocery stores is old and has lost its flavor! Dill Our Dill Weed is grown in the hills of Lucania near the city of Matera in Southern Italy. Dill Weed is quite possibly the most popular spice in Italy, Cook in butter, added to soups, seasoning fish, Dill Weed can go with absolutely everything! Sage This delicious herb includes both the stems and the leaves, this makes it perfect for butter or olive oil basting, marinades and roasts. A traditional seasoning in sausages and stuffing recipes, sage is also a classic ingredient in many Mediterranean dishes for example, butternut squash pasta with sage brown butter. A List To Italian Citrus Spice Bergamot This is a Southern Italian secret ingredient! Bergamot is fragrant, tart and distinctive. Bergamot is a highly aromatic fruit similar in size to oranges, but like other citrus fruits, bergamot orange peels are used in several culinary applications, specifically brewing and distilling. Bergamot peels are also a key ingredient in popular tea flavors such as Earl Gray. Lemon Peel The Amalfi region of Italy is stunningly beautiful. The seaside jagged cliffs give way to emerald, blue water and terraces of endless lemon orchards. This area is quite possibly the most famous lemon growing region in the world! Our Amalfi Lemons peel is dried in the sun naturally before ground into a powder, perfect for making vinaigrettes, marinades, pasta sauces and even cocktails! Orange Peel The stunning seaside hills of Sorrento provide exceptional growing regions for oranges. Add Sorrento Orange peel into spice mixtures, pastas, vinaigrette sauces and anything Mediterranean inspired! A List Of Italian Chilies Calabrian Chile Fruity, Sweet, Slightly Spicy, these are all flavours of this amazing chile flake from Southern Italy’s Calabria Region. Also known as “Pepperoncino”, the Calabrian chile is harvested only two months of the year in which at these times the towns are filled with drying chiles. Use this rare chile flake in replacement of regular chile flakes and try one of Italy’s greatest culinary flavors! Try in seafood, marinades, salads and our personal favorite, pasta! Cruschi Chile In the local dialect the crusco pepper is called Zafaran, that reminds one of the word saffron, the precious yellow-orange spice brought to Basilicata by Arabs. In fact in the past cruschi peppers were ground and added to enhance the flavour of the salami or used for food preservation. Cruschi peppers, also known as “the red gold from Basilicata” is a key ingredient in Basilicata culinary lineage, as well as in Michelin-starred recipes. Spice Blends Used In Italy Calabreze Spice Originally used in Italian sausage this will be your new secret weapon for everything Italian! Mixing some of the best quality Italian grown ingredients this spicy, garlicky, and fresh tasting blend from Calabria, Italy will add a punch to any of your Italian inspired dishes. Our favorites are in Pizza/Pasta Sauce, Lasagna, Cheese Boards and lemony salad dressings. Tuscan Italian Blend This is Italys version of the French "Herbs de Provence". This is not your average Italian seasoning. Hand blended with high quality ingredients like, Summer Savoury, Calabrian chilies & Tuscany Orange Peel; This Italian blend is sure to surprise you with a lightly spiced, grassy aroma & delicious citrusy herbal taste.

What Turmeric Is The Best For Cooking and Using? Turmeric has made headlines in almost every cooking blog and culinary television show in recent years. It seems like everyone has something to say about Turmeric, but what is actually true? Is Turmeric the long lost elixir of life? Should you be putting Turmeric in everything you eat and drink? What even is Turmeric and where in the world does this super food come from? Lets go on a journey to discover what this super yellow powder is actually good for! What Is Turmeric? Turmeric is a root plant from the ginger family. Turmeric is native to Southeast Asia and India, it is grown commercially in these regions, primarily in India although. Its rhizome (underground stem) is used as a culinary spice and traditional medicine such as Ayurveda in India. Turmeric is also commonly found in most spice blends labeled as "Curry Powder". Today, turmeric is promoted as a dietary supplement for a variety of medical conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease and depression. History of Turmeric Historically, the use of turmeric dates back nearly 4000 years to the Vedic culture in India, where it was used as a culinary spice and had some religious significance. It was also used in Eastern Asian medicines such as traditional Chinese medicine. In India, it was traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system. It is often also used to dye clothing a vibrant yellow colour. In 1280, Marco Polo described this spice, he marvelled at a vegetable that exhibited qualities similar to that of saffron. During the 1800's England brought Turmeric from India to Europe and the Caribbean, where is is used in many aspects of local cuisines. Where Does Turmeric Come From? Although scientists do not have the exact answer of where Turmeric's origin is, they do agree that it was either from South India or Indonesia. It has been used since ancient times and many records of it can be found in Sanskrit texts throughout India. Today the majority of Turmeric is cultivated in India, primarily in South India. Port Cities such as Alleppey in Southern India are famed for their Turmeric and it has become renowned as one of the best qualities in the world! Is All Turmeric The Same? Turmeric comes in many forms and names, but what makes it all different? Simple answer is in many cases Turmeric is mixed with fillers. One of the most common fillers is saw dust, this is primarily found in cheaper low quality Turmeric powders in large cooperations. Other times when Turmeric has other names its simply just where it came from. We call our Turmeric "Alleppey Turmeric', this is because we import it direct from small farms near the this city. One rare kind of Turmeric that not many talk about is "White Turmeric". Originating from South India it is the oldest form of Turmeric and has similar flavor to Galangal. A great alternative for those who don't like the yellow stain of yellow Turmeric. Where Can I Buy Turmeric? You are in the right place! we source our Turmeric from the small port city of Alleppey in South India. The organic farms in the are and the province of Kerala create the strongest and most delicious Turmeric on the planet. All our Turmeric is imported whole which we then grind into a powder to ensure that nothing else is added. When you try it for the first time you will realize that properly sourced Turmeric cannot be compared to any other. Is Turmeric Healthy? Turmeric has limited scientific studies, but the ones that have been conducted show that their are potentials to improve heart health and prevent against Alzheimer’s or cancer. Turmeric is a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. While these benefits are possible, they are limited at this time because of Turmerics scarce bioavailability, and more scientific research is needed. What is Curcuminoid? Curcuminoid are compounds of natural phenols and produce the yellow colour in Turmeric. Curcumin is obtained from the root of the Turmeric plant. Often Turmeric substances use marketing gimmicks and claim that the Curcumin count is higher, thus providing a healthier substance. What is import with Turmeric and Curcumin is not the count, but instead the origin. The origin is important as Turmeric that grows in better soil and taken care by happier people tends to provide a healthier but tastier product. What Does Turmeric Taste Like? Turmeric has a distinct flavour but being related to Ginger it has many similarities as well. It has a potent peppery spice with an earthy, spicy undertone. In many cases, people combine turmeric with other milder or sweeter spices to balance out turmeric's boldness. How to Cook With Turmeric Turmeric is amazing to cook with, but any of those who have delved into the world of Indian or Sri Lankan cuisine understand that it must be used appropriately. Adding it in to early to a recipe can create a bitter flavour, too late and you wont get the power punch taste that Turmeric aids to many dishes. Using fresh Turmeric compared to dried also yields many different outcomes to cuisine. I could write an entire article on how to cook with Turmeric. What I would recommend is getting a South Indian Cookbook that has many recipes with both fresh and powdered Turmeric. My favourite cookbook is Hoppers, its a Sri Lankan and South Indian cook book written by a chef who owns the restaurant Hoppers in London. One of our Favourite Spice Blend is French India Vadouvan, it is a Turmeric heavy spice that has a strong shallot flavour! perfect for marinading meats or making curries! otherwise our Curry Powder is also a Turmeric powerhouse or try a unique lemongrass curry powder from Bali! Recipes Using Turmeric As mentioned above my favourite Turmeric laced recipes tend to be from South Indian or Sri Lankan cuisines. Here is a link to three Turmeric heavy recipes from the Hopper Cookbook! Sri Lankan Recipes With all the health food nutters putting Turmeric into almost everything its hard to forget that many cultures have been using Turmeric as a health ingredient for thousands of years. This recipe is from Bali and uses fresh Turmeric in a beautiful fresh drink. Balinese Turmeric Jama Juice

A Guide to Buying, Cooking, and Storing Espelette Pepper Espelette Pepper has recently made the headlines across the world as one of the "best chile peppers" . Its rich colour, delicious sweet flavour and a heat level only reaching 4000 maximum on the Scoville rating makes Espelette one of he most attractive chilies available. Whats the catch? Espelette chile pepper is one of the rarest and most difficult to source, it also happens to be very expensive! In this article we will delve deep into the one of the most expensive chile peppers in the world, Espelette Pepper. What Is Espelette Pepper? Espelette Pepper comes from the Basque region of France, it is known as "piment d espelette". The peppers are popular dried as well they are often sold in a powder form. The Espelette peppers are cultivated in the French village of Espelette, Pyrénées-Atlantiques, hence its namesake. The town of Espelette lies in the Labourd province interior of Basque and this quaint little village is best known for the Espelette pepper. While touring Espelette we found beautiful homes drying peppers from balconies, and local shops selling the Espelette peppers. Now Espelette is an AOC product and an APO product since August 2002. AOC stands for Appellation d’origine contrôlée, or “controlled designation of origin”. Where to Buy Espelette Pepper Look no further! We get our Espelette Pepper right from the source, Espelette, the Basque Region of France. Its certified and guaranteed to be the real deal! Spice Blends Using Espelette Pepper This traditional spice blend comes from the Basque Region of France and Spain. The rolling hills give way to stunning white plastered villages adoring the crown jewel of dried peppers, the Espelette Pepper! This blend is made from this luxurious chile pepper! With fruity, slightly smoky flavours and hints of citrus this will quickly become one of your favourite blends! Origins of Espelette Pepper The Espelette peppers originated in the Caribbean region, Espelette pepper was introduced into France in the by navigator Juan Sebastian Elcano, the first explorer to circumnavigate the globe, but it was adopted by the Basque people in the 16th century. The peppers grow from a green colour and matures to a vibrant red colour. When it comes to Basque cuisine in France and Spain, the Espelette pepper reigns supreme. The Basque region straddles the borders between France and Spain, both nations have influenced the area's cooking techniques with this pepper. What Does Espelette Taste Like? Many are asking "why is Espelette so popular?". Espelette tastes fruity and fresh, with very mild hints of heat due to its lower Scoville. Depending on the season, you may notice slightly different levels of heat, and also hints of smokiness. If the Espelette pepper is ground into a powder, you'll notice a stronger smoky sweetness flavour profile. Growers in Espelette have to follow specific regulations set forth by the trade union of Espelette peppers and thus the peppers are treated similar to wine growing in this region. These strict growing conditions make Espelette incredibly sought after by chefs across the globe. Cooking With Espelette Pepper Cooking with this versatile chile pepper couldn't be easier. replacing your everyday chile pepper with Espelette is guaranteed to elevate your next recipe! However, if you would like to be as traditional as possible then try to stick with cooking from the Basque region of France. Often used to season delicate salads, marinading mates such as poultry or adding into cream sauces. Our favourite way of cooking with Espelette has been adding it to Spanish Paella or Italian white wine sauces to add a splash of colour, sweet fruity flavour and a tiny bit of heat! Be sure not to burn the pepper, as it can get quite bitter if you do so. Recipes Using Espelette Pepper If you are looking for recipes featuring Espelette Pepper than look no further. Our Spanish Paella recipe can be adapted by just adding two tsp of Espelette pepper to it during when you add the paprika. You can also substitute the paprika completely for it! Andalusian Paella Recipe Another traditional recipe from the Basque Region of France is Piperade. A delicious warming stew perfect for a sunny day! Piperade Recipe Best Substitutes For Espelette Pepper Honestly speaking, replacing Espelette for something else is difficult to do so, not to mention many French would call it a "crime". If you are in desperate need to find a substitute than you can replace it with a high quality Spanish Paprika. Below are two that have worked for many!

A Guide to Buying, Cooking, and Using Australian Bush Spices For Thousands of years Aboriginal Australians have been foraging and collecting indigenous spices across the country to season their foods. Only recently has the world taken notice to these unique flavours and the extraordinary health benefits of these rare bush spices. In this article we are going to dive deep into some of the kinds of Australia's Aboriginal bush spices, where they come from, what they taste like and what they are used for. Get ready for a journey down under. What Are Australian Bush Spices? Archaeologists believe that the Aboriginals first came to the Australian continent around 45,000 years ago. Now there are about 500 recognized tribes across the land. Before colonization these peoples lived traditional lives foraging their food across Australia. The nation is home to some very unique plants and flora only found here due to the extreme secludedness of the land. Native Australians today still collect many of these rare plants using them to season food, recently some Aboriginal Australians have created trendy new restaurants featuring dishes using these stunning new favours such as Mabu Mabu in Melbourne. Due to the fact that the majority of these spices are still been foraged wild they have not been exported in large amounts making them some of the rarest spices on the planet. Types of Australian Bush Spices Each tribe collects and uses many different Australian Bush Spices. With Australia being such a large land the types of plants vary depending on where you are making the diversity of bush spices very large. Here are a few of the more commonly used Australian Bush Spices that are used amongst almost all Australian Aboriginals. Lemon Myrtle Lemon Myrtle is one of the strongest lemon flavoured herbs in the world. Traditionally used as a healing oil, Lemon Myrtle is also a delicious way to add flavour to savoury dishes (especially kangaroo, lamb and chicken). Use it sparingly although as a little bit of it goes a long way! Lemon Myrtle is also an excellent vegan source of calcium and contains antioxidants, lutein, vitamin E, zinc and magnesium. Wattleseed Wattleseed is a little bit nutty and slightly chocolaty with undertones of coffee. Wattleseed is the unsung hero of native Australian foods, thanks to its high concentrations of potassium, calcium, iron and zinc. It’s also a protein powerhouse! Dried, roasted and crushed, Wattleseed can be used in baking, sauces, scones, BBQ and scrambled eggs. Old Man Saltbush Growing across all parts of mainland Australia, Saltbush or "Old Man Saltbush" is rich in protein, antioxidants and minerals, with 20 per cent less sodium than salt, but really tastes salty! Also known as Bluegreen Saltbush or Giant Saltbush, the leaves have a soft, earthy saltiness ideal as a seasoning or condiment. The salty taste of Old Man Saltbush makes it the perfect substitute for seasoning most savoury dishes and some sweet ones too surprisedly! Mountain Pepperberry Mountain Pepperberry is a culinary treat, Pepperberries provide a delicious fruity but fiery flavour that builds in heat, making them the perfect for a new pepper experience. Found in the highlands of Australia including Tasmania, they are often called "Tasmanian Pepperberry". You can use it like a normal pepper but it tastes exotic and different. Great with olive oil as a salad dressing, in dips and with roasted meats or veggies. Pepperberries have been recognized for their antioxidant content and contain vitamin E, lutein, zinc, magnesium, calcium and iron. Kakadu Plum Kakadu is also known as the Bush Plum The Kakadu Plum is a nutrient-rich, antioxidant powerhouse! Kakadu has the highest Vitamin C levels of ANY fruit in the world, the Kakadu Plum is a tart little fruit that is best enjoyed in small portions. We love it with homemade muffins, breads, salad dressings or adding a pinch to smoothies. Bush Tomato Bush Tomato is also known by its Aboriginal name akudjura. It is a small, round fruit with a strong flavour and smell. Initially distinctively raisin or caramel in flavour, bush tomato has an amazing savoury after taste. Rich in antioxidants and minerals, including selenium, bush tomato is considered one of the most important of all the Central Australian plant foods for Aboriginals. Try adding into soups and marinades for a distinct Australian flavor! Native Thyme Native Thyme was traditionally used as a medicinal herb. It is also rich in vitamin A and vitamin C. This herb has a flavour profile like Italian herbs and peppery garden thyme. Add it to your sauces and marinades or use in place of regular thyme. It has an aroma that’s earthy and herbal. Perfect for Italian cuisine, BBQ, Meats, salads! the possibilities are endless with this native Australian ingredient. Cinnamon Myrtle Australia’s native Indigenous cinnamon! It is warm, mildly spicy and sweet spice that is very versatile. Cinnamon myrtle can be used to give a pleasant and subtle flavour in many savoury recipes, including curries, casseroles and slow cooked dishes. Cinnamon Myrtle is also amazing in desserts, confectionary, ice cream and almost any recipe using cream or chocolate. Cinnamon myrtle can also be used in baked goods such as biscuits, bread, cakes, and muffins, really anywhere cinnamon would typically be used! Cooking With Australian Bush Spices Cooking with Australian Bush Spices takes some getting used to. Luckily there are many recourses online these days. Many of these blogs are written by Australian Aboriginals who pass down recipes from their families. Others are spice loving Australians who are sharing their culinary history adapting it to a more modern taste. One of my favorite Aboriginal Australian chefs and authors is Nornie Bero, the creator of Mabu Mabu in Melbourne. First Nations chef Nornie Bero excels the tastes of native flavors in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. See her Cookbook below! Australian Bush Spice Recipes Looking to be inspired and cook with Australian Bush Spices? Look no further, our partners here at the Spice Merchant are constantly trying out new indigenous recipes and posting them for everyone to experience. However, although these recipes are wonderful and you should definitely try them what we encourage you to do to learn cooking with Australian Bush Spices is experimenting. This is how Aboriginals figured out how great Lemon Myrtle was with seafood or Wattleseed with bread. Still not convinced? Try putting Mountain Pepperberry on your next steak with some Saltbush, a classic Aussie BBQ secret. Heres a link to some amazing Australian recipes using our Bush Spices Click Here for Australian Bush Spice Recipes Where to Buy Australian Bush Spices Sourcing Australian Bush Spices is the biggest hurdle for anyone wanting to delve into the culinary world of Aboriginal Australians. There are only a few stores selling these products outside of Australia, lucky for you, your on the website of a company who sources them directly from tribes in Australia and sells them across North America. We source Aboriginal bushfood spices from Indigenous farmers across Australia and produce in small batches to ensure the highest quality 100% pure Australian native spices - no fillers, no additives, no preservatives

By Hetal Bulsara thehouseoftaste.ca @a_taste_of_home_with_love Local food photographer and recipe developer, Hetal Bulsara was raised in Africa (Malawi) and spent 10 years in England, with cultural roots in West India (Gujarati). After traveling the world she developed a deep appreciation for diverse flavors, and her time in the kitchen fuels her to create innovative and delicious dishes. Bursting with aromatic spices from the Tandoori Powder and succulent shrimp, this recipe is a true delight for flavor lovers. To take it up a notch, the BBQ shrimp is accompanied with a creamy cilantro and garlic dip that perfectly compliments the bold flavors of the tandoori marinade. Yields: 3-4 servings Difficulty: Easy Duration: 45 Minutes INGREDIENTS Tandoori shrimp 2 tablespoons ketchup 2 teaspoons vinegar 1 tablespoon crushed garlic 1 teaspoon crushed ginger 2 tablespoons Tandoori Masala 2 teaspoons salt 1 teaspoon Cayenne Pepper 13-15 shrimp (large works best, you can use more if you have smaller ones!) Creamy cilantro and garlic dip ½ cup mayo 1 teaspoon crushed garlic 1 tablespoon fresh lemon juice ½ teaspoon salt INSTRUCTIONS: Soak wooden skewers in water for 30 minutes. In a bowl, combine the first eight ingredients to create the marinade. Add shrimp and turn with a spoon until they are completely coated with the marinade. Allow the shrimp to marinate in the refrigerator for 30 minutes. Thread the shrimp onto the soaked skewers. Grill the shrimp on medium-high heat for approximately 4-5 minutes on each side. To make the dip, thoroughly mix all the ingredients for the dip. Serve the shrimp skewers hot and enjoy them alongside fries and salad.

This thick rich curry is beloved in Japan. It starts with the spice which is uniquely Japanese which is added to a Roux and dashi to create the sauce. This sauce is poured over rice, pork cutlet, chicken cutlet, vegetables and even fish. With a well rounded flavor of sweet and salty you can experience the fifth taste of Umami in this dish. Personally I love this curry on a cold or rainy day as it is warming and comforting, as opposed to a bright fiery Indian or South East Asian curry. INGREDIENTS 3 Tablespoons of Japanese Curry 1 pound of chicken thighs or breasts Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 large onion diced 3 medium carrots 950ml chicken stock 950ml water 1/2 Cup Bonito Flakes 2 Inches Kombu (Kelp) 1 pound potatoes 1/2 cup unsalted butter 1/2 cup all-purpose flour 2-inch piece fresh ginger 1 cup frozen peas INSTRUCTIONS: First we prep the carrots by peeling and cutting them into 1/2 inch pieces, as well as peeling and cutting potatoes into 1 inch chunks. Lastly peel and finely grate the fresh ginger. Next we create our dashi: combine the water, bonito flakes and kombu into a pot and cook on medium heat for 30 minutes, strain out the flakes and kombu and set your broth aside. Season chicken with salt and pepper. Then, in a large pot, heat oil over medium-high heat and add chicken. Cook and turn chicken until browned, about 6 mins. Put chicken aside. .Add onion to the oil and lower heat. Stirring occasionally cook for 10 mins. Add carrots and cook for 4 minutes. Add chicken stock and dashi and bring to a simmer over high heat; reduce heat to maintain a simmer. Cut up chicken into bite-size pieces and add back to pot. Add potatoes and cook at a gentle simmer for about 15 mins. meanwhile, we make our roux: In a medium pan, melt butter on medium heat until foaming. Add flour and cook until it is a caramel brown (20 mins) stirring continuously. Stir in ginger and curry spice and cook for 1 minute. Remove from heat. Scrape roux into stew pot, stir, and simmer until broth has thickened. Season with salt and pepper. Stir in peas, and cook until heated through. Serve curry with cooked rice.

This Red Onion and Burrata pizza is topped with Arugula, a generous sprinkle of calabreze spice and a drizzle of honey. With the combination of these few delicious ingredients, you have alchemy. When you pair the bitterness of the onions, the peppery flavor of the arugula, with the sweetness of the honey and spicy smoky flavor of calabreze spice, you end up with a beautiful gourmet tasting bite of pizza. This pizza is something you would expect from an upscale pizzeria, but you easily produce it in your very own kitchen at home. Serves: 4 Duration: 30 minutes INGREDIENTS: 500g of dough (Breadbox Bakery inside Crossroads Market, Calgary) 2 tbsp of olive oil 200g (drained weight) of Murgella Burrata (available at Say Cheese inside Crossroads Market, Calgary) 1 teaspoon of Porcini Salt 1 thin slice of red onions (more if you prefer) 1 1/2 tsp of Calabreze spice TOPPINGS ⅓ cup of Arugula 1 tbsp of olive oil 2 tbsp of honey 1 teaspoon of Calabreze spice (more for spicy) 1 tsp of Porcini Salt INSTRUCTIONS Preheat the oven to 500C. If you’re using a pizza stone, put it inside the oven before starting so it can get hot with the oven. If you don’t have a pizza stone, you can also use the back of a baking sheet and there’s no need to preheat it. To make the base, sprinkle flour on your working surface, then gently spread the dough using the tips of your fingers, stretching if you need to until you get to the size you prefer. I like this method more than using a rolling pin because it keeps all the air pockets in. The dough won’t be even on the surface or a perfect circle, but that’s what you want! Sprinkle a generous amount of plain flour or semolina flour onto the back of a baking tray and place the base over the top, this is so you can slide the pizza onto the pizza stone. If you’re not using a pizza stone, use a sprinkle of olive oil and flour just under the base to prevent it from sticking. Sprinkle olive oil generously over the pizza base. Then gently tear the burrata cheese into little heaps around the pizza. Now place the sliced onions around the pizza and sprinkle salt and Calabreze spice. Slide the pizza onto the pizza stone or if using a baking tray, place it inside the oven and bake for 12-15 minutes or until a rich golden color forms around the outside of the pizza. Remove the pizza from the oven and place Arugula over the top of the pizza. Drizzle honey and olive oil all over the pizza and finish with a sprinkle of Calabreze spice and salt. Enjoy this heavenly pizza while it’s warm! By Hetal Bulsara www,atasteofhomewithlove.com @a_taste_of_home_with_love Local foodie and recipe creator, Hetal Bulsara is a gifted home cook and mother of two who tells a story with each recipe she creates. It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography skills and delectable recipes she is no exception.

Our Heirloom corn is grown by small cooperatives in Oaxaca Mexico, this ensures not only the quality of the product, but also maintaining a tradition dating back thousands of years. Using Heirloom Corn will introduce you to a whole new world of flavour in your masa, but also it is a healthier choice. White Olotillo Corn is a staple corn in Oaxaca that will produce a balanced masa. This corn has a light, floury starch for a pillowy tortilla and a dense enough body for making perfect tortillas and other Masa products. Its one of the most flavorful corns in Mexico! Blue Bolita corn comes from the Valles Centrales of Oaxaca and is used by locals to create large tortillas. Perfect for tlayudas and quesadillas because of its starch density. It yields a beautiful, warm blue masa that is incredibly flavorful! Quite possibly out favorite corn for tortillas!' Red Conico Corn is a lovely pink or light red masa. It’s grown in the hills of Sierra Norte Oaxaca, Mexico. It makes for an excellent table tortilla and perfect to impress company with your red taco’s! Yellow Bolita Corn creates a rich, beautiful yellow masa with sweeter notes that taste of carrots and butternut squash. Its denser starch content supports the structure of larger tortilla. Also a delicious choice for pozole and Italian polenta! Cal - Calcium Hydroxide is the secret culinary tool the Aztecs developed as the key to nixtamalization. Cal preps heirloom corn to be ground into masa, it Uses it to improve the texture, flavor and aroma of raw corn. This is essential to all those who want to undertake the amazing and fun process of making masa!

This fragrant garlic herb and spice mixture is commonly seen across the Caribbean to marinade chicken and fish or used as a sauce for plantains. Mojo translates to sauce in Spanish but this sauce is special especially in Cuba. During one of our trips abroad we backpacked our way through Cuba to discover new spices and flavors of the region. Believe it or not our first encounter with Mojo chicken was at a run down truck stop where they had metal trays filled to the brim with BBQ chicken smothered in orange sauce. It may have been our favorite meal of the entire trip! INGREDIENTS 12 Cloves of garlic 1/3 cup freshly squeezed orange juice 3 TBLS Fresh lime juice ¼ cup olive oil 1 TBLS of Havana Adobo 1 TSP Oregano 2 chicken breasts INSTRUCTIONS: Using a mortar & pestle or food processor grind the garlic & spices int o a paste. Combine the paste with the orange and lime juice and set aside Heat the olive oil in a small sized sauce pan on medium heat. Once the oil is almost at the smoking point remove from heat and CAREFULLY add the oil to the paste mixture. Once the paste has fully cooled throw the mojo sauce into a Ziplock bag with your thawed chicken for a minimum of 2 hours. Once marinated cook your chicken and serve with rice or fried plantains!

Healthy, hearty and filled with flavour this soup is ideal for cold winter days INGREDIENTS 1 TBPS Oil 2 Medium Shallots 2 Cloves of Garlic 6 Cups of Butternut Squash (or 1 whole Butternut Squash) 1/2 TSP of Salt/Pepper 1 1/2 TBPS Curry Powder 1/4 TSP Korintje Cinnamon 2 Kaffir Lime Leaves 14 oz Can Coconut Milk 2 Cups Vegetable Broth Add maple syrup if it needs sweetness. INSTRUCTIONS: In a large pot on medium heat add the oil, shallots, and garlic. Saute for 2 mins, stirring frequently. Next add in the butternut squash and spices. Stir to coat. Then cover and cook for 4 mins, stir occasionally. Add the coconut milk & vegetable broth Bring to a low boil over medium heat, then reduce heat to low, cover and let simmer for 15 mins or (until butternut squash is fork tenderness). Blend and put back in pot for a few more mins. Taste and add maple syrup is needed.