Take a second to list all the spices you can off the top of your head. No cheating! How many can you count? Ten? Fifteen? Thirty? Believe it or not, there are about 350 spices in the world—and that number doesn't include spice blends or herbs!
Given all of these exciting opportunities, we love to take advantage of the world of flavors that's out there, and introduce you, dear customer, to our favorites. All of our spices come from the great people at Tampico Spice Company in Los Angeles, whose quality and variety of spices keep us inspired week to week. They grind them just for us upon ordering, so the spices in your boxes are always fresh, fragrant, and powerful.
Here are three dishes from this week's menu featuring spices we love! Order them here, and cook, relax, and enjoy!
Roasted cauliflower on its own is already uniquely special (don't believe us? give it a try!), but in this beloved dish (our staff loved it), the cauliflower is tossed with a curry-spiced yogurt mixture, which lends that gorgeous golden color, and of course, the distinct flavor. Curry powder is a blend of spices, most commonly containing coriander, turmeric, and cumin. It originated in the 18th century as a Western creation.
Given the fact that cumin is a component in most curry powders, it's no surprise that cumin and curry pair so well together! Even if you're unfamiliar with the name, you're likely to recognize the flavor. Cumin is commonly used in both Indian and Middle Eastern cooking, and also in Latin American and Mexican cuisines.
The sumac berry grows on a bush in large clusters in the Middle East, and the berry itself is a gorgeous magenta color. To produce the spice, the berries are dried and ground into a powder. Sumac has a bright, acidic flavor, and is often used alongside (or even to replace!) lemons or limes. It's the perfect addition to this smoked trout chowder, enhancing the deep smoky flavor of the fish and making for a super addictive broth (featuring our secret thickening weapon: mashed potatoes!)
Allspice takes its name from its aroma—a combination of spices such as cinnamon, cloves, ginger and nutmeg. As its name also suggests, it's useful in many contexts and is used all around the world. You'll find allspice in Caribbean cooking, South American moles, Middle Eastern meat stews, German sausages, many curry powders and barbecue sauces, and Cincinnati-style chili here in the United States!
Allspice goes extremely well with meat—especially in these Swedish meatballs, served over buttery egg noodles. Paired with a sweet cherry jam (trust us on this one!), it's a perfectly balanced dish.