Spicy Show and Tell

I’m so excited, and I just can’t hide it!  My Spice House package just came!  I’ve been ordering from them for a few years now and remain nothing but impressed.  Not only is the product always incredibly fresh, but it is also perfectly packaged every single time.  The result is pristine looking herbs and spices that look as if I picked them myself (I wish).

I usually place my order based on the things I consider necessities and then add in a few new items I’d like to try.  Here’s what I received today:

Greektown “Billygoat” Seasoning.  I make my own gyros and tzatziki sauce and adore roast lamb, so purchasing this new-to-me Greek salt blend was a no-brainer.  (Ingredients: coarse flake salt, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel)

I’ve been considering buying this Italian blend for some time and, now that I frequently make my own spaghetti sauce, I decided it was time.  I grow my own oregano, basil and rosemary and just bought thyme, but this mouth-watering mix contains marjoram too - all in a perfectly proportioned package.

The garlic and poppy seeds are destined to adorn my ArtisanBread in Five Minutes a Day everything bagels!  Oh, and the caraway seeds are for my Artisan Bread rye bread dough already prepped and ready in the fridge.  (Mmmmm…Reubens!)  

I rarely make a dish that doesn’t use one of these decadent duos: coriander and cumin or thyme and sage.  The chili powder too is an absolute necessity (shhh…it’s a secret ingredient in my award winning chili.)

I would never have learned about my two new obsessions if it weren’t for The Spice House.  One is the delicious in a Bloody Mary, hot to trot Vulcan's Fire Salt – a House exclusive (As we speak, I’m enjoying a bowl of vegetable soup with a little sprinkle of His Habañero Highness).  The other - Korean Black garlic – I would never had tried if it weren’t for their tasty description.  I am a garlic lover but was surprised by the rich, nutty flavor of this aged and fermented version.  It’s delicious in chicken soup but even better added to Japanese ramen broth (I prefer the fresh noodle version, bar none). 

Now that my spice drawer (yes, I have an entire drawer dedicated to the savory stuff – less the saffron which lives in a vacuum packed pouch in the freezer) is happy, so am I.  My only trouble is deciding which one to use first!

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