Oui Chef! Did you know Spice Specialist can custom blend spices especially for you?
We use the highest quality spices to custom blend for our chefs. Our spices are 100% pure with no fillers or additives and are Kosher. Call us for more info. (516-942-7248)
We’d like to congratulate 2 of our customers for their wins in the 8th Annual Hot Pepper Awards! Congratulations to Uncle Bunk & Blazin’ Bob! Long may your heat sizzle!
THE HOT PEPPER AWARD
1st place – Dry Spice – Peppers – Blazin’s Bob’s Hot Pepper Blend (Pepper Category)
THE HOT PEPPER AWARD
1st place - Condiment – Sandwich Condiment – Uncle’s Bunks Hot Mustard Sauce
1st place – Condiment – Sandwich Pickled – Uncle’s Bunks 14 Day Hot Sweet Pickles
3rd place – Dry Spice – Seasoning – Uncle Bunk’s Southwestern Sizzle
Turmeric and Sumac and Dried Rose Petals. Oh my!
This weeks Tasting Table NY newsletter contains an article that offers 5 ways to help face the new year clean, sober and healthy. But the part that caught our interest was their “Secret Spice mix.” Based on an “old family” recipe from TTNY’s Food Editor Andy Baraghani, this spice mix is your secret stash to amp-up your yogurt, veggies, plain grains or proteins.
Secret Spice Mix
1 tablespoon dried rose petals, finely ground (optional)
1 teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon sumac
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black peppercorn
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg
Combine all the ingredients, then cover and store for a month!
Check out the article for more New Year suggestions- Reboot: 2015 Edition – Simple, not-lame tips for cleaning up your act this year
Happy New Year from your friends at Spice Specialist!
“I don’t want a lot for Christmas
There is just one thing I need…
All I want for Christmas
and Dim Sum, baby!”
“There are 613 commandments in the Torah, and somehow, not once is it mentioned that Jews shalt eat Chinese food on Christmas.” *
Jewish Americans and Christmas and Chinese food go together like, well Jews, Christmas and Chinese food! Its not much of a secret how Jews in America spend their Christmas Day – Chinese food and a movie.
So its perfect timing that Tasting Table NY offers up a great article on the best New York Chinese and Dim Sum restaurants for Christmas Dinner. So enjoy their article and consider some Dim Sum along with you Christmas turkey, ham, or lasagna.
* Tasting Table NY - Oy to the World (Where to go for Chinese food on Christmas Day)
Happy Poinsettia Day!!
“December 12th is Poinsettia Day. The date marks the death of Joel Roberts Poinsett, an American botanist, physician and Minister to Mexico who in 1828 sent cuttings of the plant he’d discovered in Southern Mexico to his home in Charleston, South Carolina.” *
Joel Roberts Poinsett is credited with introducing America and the world to the beauty of the Poinsettia.
So in honor of Poinsettia Day, Spice Specialist is offering our beautiful, red and spicy – Paprika Sampler Gift Set – for a special holiday price.
The Paprika Gift Set includes 5 perfect paprikas - Spanish Paprika, Sweet Hungarian Paprika, Hot Hungarian Paprika, Texas Smoked Spanish Paprika and Bittersweet Spanish Paprika. Each gift set is packed with 5 – 2oz cans, wrapped in a mesh sleeve and topped with colorful raffia-like ribbon. Just add a gift tag and you’ve got the perfect gift! Now just $17.99
Paprika Sampler Gift Set
* Source: Poinsettia Day – poinsettiaday.com
Spice Specialist is happy to announce the release of their new online catalog – Spices 2015. Our 2015 Spice catalog offers you our complete selection of quality Spices, Herbs, Blends, Rubs and specialty food items.
View our catalog online or a download a copy to view at your leisure. And for those on the go our catalog can also be explored on your tablet or smartphone.
Featured in a recent NY Times article, Marrakesh Express, was a recipe for a chicken tagine. Specifically Chef Daniel Boulud’s Chicken Tagine.
“This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France. Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock. Preserved lemons and olives added at the end provide bite. Tagines are often cooked with root vegetables and dried fruits. Boulud, who famously grew up on a farm, in Lyon, uses cauliflower. ‘‘It is maybe a little more French approach to the tagine,’’ he said. Blanching the cauliflower and tomatoes before cooking them may cause some cooks to blanch themselves. But the effort is worth it.”
Continue for the recipe –