Used in sweet and savory dishes, cooking and baking, Nutmeg is a fragrantly pungent spice with many applications around the world. Base Net Wt. 1oz.
Used in sweet and savory dishes, cooking and baking, Nutmeg is a fragrantly pungent spice with many applications around the world. Base Net Wt. 1oz.
The selections in our Pantry Perfect Gift Basket will stock the pantry with all the individual spices you need to get started with your culinary adventures. Great for new cooks with empty spice racks or experienced cooks who need to restock cabinets full of old spices.
Roasted Garlic is an aromatic spice that has many uses. Roasting garlic gives is a depth and nutty tone you don’t get with regular dried garlic. Really good on vegetables, meats, poultry, fish, and sauces. Net Wt. 1 oz.
Bay Leaf is harvested from the Bay Laurel. It can be used fresh or dried for stews, soups, rice dishes, pates, and braises. Best flavor comes several weeks after picking and drying. Net Wt. 0.2 oz.
Crushed Red Pepper Flakes are commonly used on pizza, in sauces, gumbos, chowders, and to spice up pretty much anything you want. Net Wt. 1 oz.
Cumin is popular worldwide, and used in a variety of dishes. Used in curries, adobo, chili, bahaarat, and frequently used in Mexican, Cuban, and Middle Eastern cuisine. Net Wt. 1 oz.
Chili Powder is made from powdered chile peppers, any hot pepper will do such as, jalapeño, cayenne, pasilla and ancho. Generally combined with cumin, garlic, oregano, salt and pepper for chili stews, like chili con carne. Net Wt. 1 oz.
Green Onion is used in a variety of cuisines, including Asian, Italian, and Jamacian. Mix into salads, or combine with soy, sesame oil, dry vermouth and ginger for a delicious Vietnamese marinade for fish. Net Wt. 0.4 oz.
Cayenne is used worldwide as a powder, pepper flake or fresh. It is the key ingredient in most hot sauces, especially vinegar based sauces. Net Wt. 1 oz.
Mediterranean Oregano is a key ingredient for many Italian and Greek dishes, and used frequently in cuisine from around the globe. Great in pasta sauces, grilled meats, and often accompanied with lemon juice and olive oil. This warm and aromatic herb is a must have in any spice cabinet. Net Wt. 0.4 oz.
Hungarian Paprika is considered the “sweet paprika”. Used with rices, stews, and soups. Also prevalent in barbecue rubs, Latin cuisine, and culinary blends. Net Wt. 1 oz.
Spanish Smoked Paprika A staple in most Spanish spice cabinets, Smoked Paprika lends smooth smokiness to any dish. The flavor comes from drying the peppers over oak wood smoke that naturally flavors the pepper. Net Wt. 1 oz.
Tarragon is a pungent flavored herb that tastes licorice-like with a fresh herbal finish. It is common in classic French cooking, and is part of the Fines herbal blend. Tarragon goes really well with fish, chicken and veggie dishes, and is used to give bernaise sauce it’s signature flavor.
Thyme is used in almost every cuisine, wonderful on meats, in stews and soups, tomato based recipes, even in eggs. It has a pleasantly earthy flavor, and won’t overpower the other ingredients in a dish. Net Wt. 0.4 oz.
Parsley is a popular herb to use in many dishes and can be used as a dried spice or fresh herb. Fresh herb is a great addition to salads and dressings. Dried flakes are usually added to hot dishes like soup and pasta. Parsley enhances the the flavor in tomato based sauces, stews, soups, and brings balance to savory recipes. It is frequently added to marinades, dressings, Italian recipes, and seafood dishes. 1 tablespoon of fresh parsley equals 1 teaspoon of dried parsley.
Basil is widely used in Italian, Asian and Mediterranean cuisine, and is one of the main ingredients in pesto. It is sometimes used with fresh fruit or leafy salads. Wonderful with chicken, fish and pasta, and combines beautifully with garlic. Net Wt. 0.4 oz.
Nutmeg is used in sweet and savory dishes, cooking and baking. Nutmeg is a fragrantly pungent spice with many applications around the world. Net Wt. 1oz.
Allspice is prevalent in Caribbean and Middle Eastern cuisine, also used in mole sauces, jerk seasoning, pickling, and curry powders. Also popular in desserts, and for commercial sausage making. This is a very strong and aromatic spice that imparts a great flavor. Net Wt. 1 oz.
Cinnamon This is a very aromatic spice that is frequently used in baking, to flavor chocolate, tea, and cocoa. Wonderful as a sprinkle on toast. Net Wt. 1 oz.
Ginger is used as a flavoring for sodas, cookies, crackers, and gingerbread, and is often used in baking. Net Wt. 1 oz.
Cloves are used worldwide as a flavoring tool. Used to flavor chai tea, ham, and spiced coffee. Net Wt. 1 oz.
Greetings from VSpicery! It has been a year like no other, and we plan to end it by packing the next couple of months full of flavor with delicious meals. We hope you are looking forward to a special holiday season, even though it might be from a distance. As you make your holiday cooking plans, be sure to include seasonings from VSpicery to make your meals sparkle.
We have the freshest and finest in lovely fall flavors – nutmeg (ground and whole), four types of cinnamon, ginger (ground and crystalized), cloves (ground and whole), allspice (ground and whole), and much more. We have blended the first round of this season’s pumpkin pie and apple pie spices, and can’t wait to share them with you. The shop smells wonderful at this time of year!
Our other holiday selections include
Pumpkin Pie Spice
This blend of ginger, cinnamon, nutmeg, and cardamom is the perfect mix for pumpkin pie or pumpkin spice lattes. Add some Pumpkin Pie Spice and maple flakes to oatmeal for a delicious breakfast. We also like to use it along with a little honey for sweetness to make spiced butter for baked sweet potatoes, pumpkin muffins, cinnamon raisin bread, dinner rolls, roasted butternut squash, or spiced cornbread. The 1 oz quantity in the jar is a nice size to get you through all your holiday baking, lattes, and more.
Apple Pie Spice
Our blend is made of cinnamon, nutmeg, allspice, and cardamom. It makes the most delicious apple pie or apple pie spiced coffee cake you have ever tasted! Add it to poached, baked or sauteed apples. Take fall themed cocktails to the next level with a bit of Apple Pie Spice on the rim, try it with Caramel Apple Martinis or Spiced Apple Margaritas. The 1 oz quantity in the jar is a nice size to get you through all your holiday baking and happy hours.
Our freshly blended Poultry Seasoning is a wonderful mix of Sage, Savory, Rosemary, Thyme, Marjoram, Pepper, Lemon, Dill and Coriander. It works really well with chicken, turkey, and stuffing mixes. Add a pinch to chicken soup, meatloaf, cornbread or chicken pot pies. Our 1 oz. quantity in the jar is a perfect amount to get you through the holiday season and flavor your roasted poultry dishes.
Traditional or Herbal Turkey Brines
Brining a holiday bird is a great way to get a juicy turkey with a full, deep flavor every time. If you struggle with a “too dry” turkey, try brining it this year. Our Traditional Turkey Brine is a blend of salt, turbinado sugar, bay leaves, peppercorns, allspice and juniper. Our Herbal Turkey Brine is nice blend of Salt, Rosemary, Sage, Thyme, Savory, Pepper and Fennel. Make sure you plan ahead, since you will need to brine your turkey for a minimum of 10-12 hours. Full directions are provided on the back of the brine packaging.
Maple Flakes are exactly what they sound like, dehydrated Maple Syrup. We had a lot of fun finding new ways to use these tasty bits of goodness. We even used them in a salad dressing for one of our Fall Cooking Classes, click here is the salad recipe. Maple Flakes are the perfect pairing to many fall dishes, and simply divine on baked sweet potatoes and winter squash. They really amp up the maple flavor in anything they are added to, including salad dressings, salmon, pancake batter, smoothies. Rev up the maple flavor in a bowl of oatmeal by adding them before cooking. You can also try using them to rim a glass for an Old Fashioned, or Fall inspired Appletini.
Herbal Crust Seasoning
Herbal Crust is our go-to for roast turkey, and makes the best gravy from the tasty pan drippings. It also add a balanced zesty flavor to beef roasts, chicken and venison. Cumin, coriander, fennel, salt, garlic and pepper make for a fine and unique dining experience. Herbal Crust Seasoning makes a really fantastic turkey, and if you like making gravy along with it, you will thoroughly enjoy the gravy this blend makes. You may forget the turkey, and want to just drink the gravy! Check out Val’s Thanksgiving Story for more details and a finger licking gravy story.
Roasted Garlic Champagne Mustard
This fabulously flavored mustard is one of our all-time favorites. It has a nice tangy balance from the champagne that compliments the savory roasted garlic infusion and strong mustard flavor. It works great for sandwiches, vinaigrettes, marinades, or use as a basting/grilling sauce. Roasted Garlic Champagne Mustard is perfect for ham or turkey sandwiches as you use up your holiday leftovers.
Sweet Singing Season
We would cook this just to get the aroma circulating around the house! Great on sautéed chicken breast, baked ham, sauteed bananas, baked salmon, and wonderful in chicken salad. Yes, you heard right, chicken salad and we have a simple recipe for you to try! Sweet Singing is a blend of allspice, nutmeg, cinnamon, thyme, turbinado sugar, and salt that make this seasoning a delightful change of pace. Our recipe for Baked Sweet Potato Wedges using Sweet Singing is one you should try.
And don’t forget the hostess and holiday gifts this season! We offer holiday spice and rub bundles as well as our beautiful, customized gift baskets. Call us for a quote for any special requests and custom gifts. We are also adding some new holiday packages that will be available next week.
Thanks so much for being a loyal VSpicery customer, and if you are new here, Welcome! A reminder, we are still offering curbside only service at our shop for the safety of all but we are more than happy to consult over the phone for any flavor needs and recipe ideas. We look forward to having you back in our shop as soon as it is safe to do so.
Stay well and cook deliciously!
Vegetable Curry is a nutritious, easy and incredibly delicious dish to make any time. For this recipe we used our North African curry blend, Ras El Hanout, although most curry blends can be used as a substitute. Ras El Hanout is a wonderfully warm blend of over a dozen spices like cardamom, fenugreek, turmeric, coriander, ginger, and cumin, that are nicely balanced with sweet notes from cinnamon, nutmeg, and other spices.
Ras El Hanout means “top shelf”, the literal translation is “head of shop”, and according to Moroccan spice dealers it was originally created out of all the best spices in their shop. It has been reported that some versions had up to 50 spices in the mix. VSpicery’s Ras El Hanout has quite a few spices, but we found a way to create this beautiful curry flavor and keep the spice count well under 50.
We added curry several times throughout this recipe, adding in small amounts until it smelled just right so there is no exact measurement. If you have a chance to try this recipe, let us know in the comments below.
Vegetable Curry Recipe
1 small butternut squash, diced
1 sweet potato, diced
Combined with olive oil salt and pepper. Roast diced veggies at 375 degrees for 30 minutes.
1/2 large red onion, diced
1 orange bell pepper, diced
8 cherry tomatoes, sliced in half
2-3 cups chopped kale
Saute onion and pepper together with a bit of salt until tender. Season with Ras El Hanout curry.
Add tomatoes, and cook until tender, adding a bit more Ras El Hanout curry.
Add kale, and cook until tender, adding a bit more Ras El Hanout curry.
Stir in the roasted butternut squash and sweet potato, and cook until kale begins to wilt.
1 can coconut cream and more curry
1 container of Greek yogurt
Stir well and gently to combine, and add more curry if desired. Serve over rice.
We hope you enjoy this recipe as much as we do. It is quickly becoming a staple dish in our homes. If you would like to see more curry recipes, or ideas for using more vegetables in your meals, put a comment below, and we will post those recipes. Happy cooking!
It’s Easter. It’s Passover. It’s, it’s both and April Fool’s Day too! In some years, Passover and Easter fall on the same weekend, and 2018 is one of those years. A festive yet reflective holiday that celebrates the Jewish exodus from slavery, Passover has its own cherished food traditions. For many folks, the star of the Seder (the ceremonial dinner held on the first two nights of the festival) is the Matzo Ball Soup. Here’s our take on it.
Minnie’s Matzo Ball Soup
4 large eggs
¼ cup rendered chicken fat (schmaltz) or vegetable oil
¼ cup chicken stock or vegetable stock
1 cup matzo meal (GF is available or make your own with ground GF matzo)
¼ teaspoon ground nutmeg
1 teaspoon salt V’s Version Garlic Salt (additional sea salt for cooking)
freshly ground black pepper (we recommend Lampong Peppercorns)
In a large bowl, combine eggs, schmaltz or oil, stock, matzo meal, and nutmeg. Season with 1 teaspoon Garlic Salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 2 hours.
Fill a pot with water and bring to a boil, lightly salt. With slightly wet hands, take some of the mix and mold it into a small ball (about 1¼”). Carefully drop it into the boiling water, repeating until all the mix is used.
Partially cover the pan, reduce heat to medium and cook matzo balls for 30 to 40 minutes for a firm matzo ball, longer if you like them fluffy. To serve, place two or three in a single serving bowl, spoon hot chicken broth or vegetable broth over them and serve immediately.
Of course, you shouldn’t forget the brisket. We love seasoning brisket with VSpicery’s Herbal Crust seasoning and for an Eastern European kick add some Smoked Hot Paprika.
Easter, so much fun. Coloring, hiding, and finding eggs. If you have thought about coloring eggs naturally, we can say that it really works. Too many websites toting how to, so look it up.
Easter Sunday, a day to celebrate and feast. Growing up my Mom would make roasted leg of lamb, mashed potatoes, a green vegetable, salad, rolls and her famous Lemon Meringue Pie. Good memories.
We like to take these memories and update them. A boneless leg of lamb stuffed with cranberry, apricot and herbs, mashed potatoes a la Herbs de Provence, roasted asparagus, salad, rolls and dessert. This is a delicious and easy to make meal.
Here’s our big recipe share for the meal.
Roasted Leg of Lamb with Cranberry and Apricot Stuffing
3 Tbsp Cognac
3 Tbsp Water
1/3 cup Dried Cranberries
1/3 cup Dried Apricot, coarsely chopped
¼ cup Almonds, toasted & chopped
1 med. Shallot minced
3 Tbsp unsalted Butter, softened
1 tsp. Fennel Seeds, toasted and crushed
½ tsp. Kosher Salt plus Freshly Ground Black Pepper
1 – 4 lb. boneless leg of Lamb
1 Tbsp Vegetable Oil
1 cup Crème Fraiche or Sour Cream
½ cup Dijon Mustard
Warm the Cognac and water in a small sauce pan. Add cranberries and apricots and set aside until plump. In a small food processor pulse the fruit and any unabsorbed liquid with almonds, shallots, butter, fennel seed, ½ tsp salt and pepper to taste. Pulse until coarsely chopped.
With a boning knife or other large thin knife make a cut 3 inches across in the center of the roast. Gently push and work the blade in and straight through the roast to the other end. Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the lamb working first from one end and then the other filling to the center.
Preheat oven to 350 degrees; pat the lamb dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over a medium-high heat. Transfer the skillet to the oven. Roast the meat side down for 1 ½ hours. Let rest for 10 minutes before carving. Whisk the Crème Fraiche or Sour Cream with the mustard in a small bowl and season with salt and pepper to taste.
We hope that whichever Holiday you are celebrating, the celebration is a grand event.
VSpicery is a labor of love started by Val Herzog to share her passion for flavor, and to solve the problems she encountered while cooking.
One of the biggest problems Val ran into cooking for her family and friends over the years was how to get the freshest and best herbs, spices, and seasonings in reasonable enough quantities and at reasonable enough prices to permit culinary exploration. She wanted to create gourmet flavors in her kitchen, but buying herbs and spices at the usual grocery or food stores meant purchasing a pre-packaged size at typically a higher expense for an inferior product, made worse by chemical additives and unknown time spent on the shelf.
On the other hand, buying fresh herbs and spices from the major spice clearinghouses meant purchasing in large quantities, too much to be used while still fresh and flavorful in a single family setting. Large quantity requirements also discouraged experimentation with recipes. Why buy a lot of something you may use very little of for a cooking experiment? What if you don’t like the results? What do you do with the rest? VSpicery was founded as a solution to these problems encountered by Val and so many others.
Starting VSpicery had been a dream fueled by Val’s passion for food and flavor. Her dream became a reality when Val had the opportunity open the doors to her new future, and new business. This was her opportunity to shine, and go from doing what she had to do in the corporate world, to what she always wanted to do. Cooking is Val’s passion, and VSpicery allows her to share her knowledge with others, inspiring everyone’s inner chef to not only make the usual fare taste better, but also experiment with new culinary delights.
Through VSpicery, Val wants to make it possible for everybody, no matter how busy their lives, to enjoy being the cook who provides their family with quality ingredients and gourmet flavor. VSpicery is dedicated to providing superior specialty products to savor and treat oneself or share with friends, and to aid our customers in the quest for the best. VSpicery is the only independently owned, local spice shop in the area, and we are committed to quality, freshness, and flavor. Our little spice shop has been growing since 2003, and has been hailed by Creative Loafing as “a kind of apothecary shop for chefs”. Let us help make your next meal a sensual exploration of flavor.
What’s your VSpicery story?
Hello! My fiance and I love your spices, and were hoping to use the harmony chicken rub for a dinner we having with some friends next week. One of my friends is allergic to MSG so I wanted to make sure there was no MSG in this rub – could you please let me know at your earliest convenience? Thanks so much! – Nikki
Hi Nikki, thanks for asking. We do not use MSG or any other enhancements or additives in our culinary blends. They are pure spices. Happy you enjoy Harmony. Look forward to seeing you.Regards – Val @ VSpicery
We just got Order No. 11 – ours went to eleven!! Just wanted to say we love your store and your spices, and even though we just moved from Tampa to St Louis, we still wanted to give some Saffron Sea Salt as Christmas gifts and are SO glad you have an online store – we tell everyone about you!
First, a short French poem:
La vie est breve
Un peu d’amour
Un peu de reve
Et puis, Bonsoir
Several years ago when we met VSpicery at the street fair in St.Petersburg, we never thought that contact would lead to opening a new experience for enhancing our meals.
Val, we cook all the time and especially so on the weekends when we have more time. We remember the time we found a recipe that called for “Grains of Paradise”. We had no clue what that was. Fortunately, we had made your acquaintance and knew where to get the answer… from you!
This note is to let you know how much we trust your recommendations for “spicing-up” our cooking adventures and for making those special spices for our favorite dishes. Please feel-free to use our testimonial.
Dennis & Miki
PS: If you require a translation of the poem, let us know. It was meant to convey the point that “life”, even the best ones, need “spicing-up” between love and dreams. Your spices make that happen. Thank you.
Creative Loafing Best of the Bay 2010: Best place to spice up your life.
“Have a vague memory of some spice mixture from a long-forgotten recipe that you can’t find in supermarkets? Or just looking to add a dash of flavor to your everyday dishes? Then you must go to VSpicery, a kind of apothecary shop for chefs. Owner Val Herzog says she was inspired to found the store in order to share her passion for flavor, and it shows; watching her concoct a spice mix is a delight, like viewing a culinary version of Bill Nye the Science Guy. Just reading the product names on the shelves is fun: Himalayan Sea Salt, Key Lime Curd, Cha Cha Chili Rub. You may want to cook with them just to say you did (but make sure you get Val’s advice on what tastes good with what).”
Vivian DeLuca, DMD says:
Best place to by the freshest tumeric and nutmeg for all natural medicinal veggie/fruit smoothies.
Easter is right around the corner. Are you gathering thoughts for your special dinner? A traditional Easter dinner usually include deviled eggs, crudities with dipping spread, pork loin, ham, lamb, salmon, scalloped or mashed potatoes just to mention a few.
VSpicery has the ingredients you need to elevate your Easter dinner to flavorful bliss.
For a limited time*, we will once again offer “Flavor Effects” little packages bursting with flavor. These can be used for dips, deviled eggs, compound butter and more. Select from: Garden Veggie, Forest Mushroom, or Tomato, Bacon & Horseradish.Of course, our spice blends are delicious. Try Sweet Singing Season on ham; use Dillious directly onto salmon or to make a cream sauce. Marinate That Pork – well yes, for pork, but also Soulful Seasons for more zip.
Use Greek Seasoning, Maroon Jerk, or any of our hand-crafted curry spices for lamb. Herbs de Provence stirred into mashed potatoes is divine and Dillious will liven up scalloped potatoes. You can use our Greek Seasoning on roasted potatoes and asparagus.
Baking usually includes Easter bread, pound cake, cookies and carrot cake. Most baking requires some form of vanilla, whether in extract form or bean scrapings, and you can get it all here at VSpicery. Vanilla beans, of course, we have vanilla beans! We also have ground Vanilla Beans. Yes, ground, no more scraping. You get great flavor for less cost and can also use in smoothies, coffee and oatmeal.
VSpicery also offers poppy seeds, orange and lemon peel, nutmeg, four different types of cinnamon, cloves, allspice – all your favorite spices for baking. VSpicery has the freshest seasonings and flavor available, it is amazing what fresh, quality spices can do for your food.
Adding a few spices to any dish can really rev up the flavor and save you from bland tasting food. Granola is a go-to snack for many of us, and this one is sugar-free, very simple to make, and kids love it! Here is a great way to add lots of flavor to this old favorite with the tastes of Fall. You can always change it up by adding a different nut variety to the recipe.
Chai Spice Granola with Dried Apple and Almonds
Adapted from Blog Aid: Recipes for Haiti
1/2 cup honey
1/2 cup agave syrup (or skip the agave and use 1 cup honey total, OR use 1/2 c.brown sugar)
1/2 cup water
1/2 cup canola oil
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp fresh ground pepper
5 cups rolled oat flakes (what are rolled oats?)
1 cup slivered almonds
1 cup pumpkin seeds (or sunflower)
1/2 cup wheat germ
1/2 cup unsweetened, shredded coconut
1/2 cup of sesame seeds
1 cup diced dried apples
1 cup golden raisins
Preheat oven to 300°F. Prepare two large cookie sheets with a sheet of parchment or non-stick spray.
Mix together the honey, agave, water, oil, and spices in a small saucepan.
Heat until sugar is dissolved, stirring occasionally. It’s okay if it comes to a boil, but don’t keep it at a boil.
Stir together dry ingredients, except for the coconut, raisins and apples, which will be added later. Add wet mixture to dry ingredients and stir to combine. Split between the two sheets.
Bake at 300°F for 15 minutes. Reduce heat to 275°F and rotate pans. Use a spatula to turn the granola and scrape any darkening bits off the bottom of the pan. Bake for another 15 minutes.
Add dried fruit and coconut, turn off oven and leave granola in oven until completely cool. Store in an airtight container.
Makes 2 quarts.
This delicious curry comes from North Africa, and is perfect for many dishes. Ras El Hanout is a wonderfully warm blend of over a dozen spices like cardamom, fenugreek, turmeric, coriander, ginger, cumin, that are nicely balanced with sweet notes from cinnamon, nutmeg, and other spices. Try some with chicken, lamb, couscous, rice, soups, and roasted veggies. Check out this wonderful Vegetable Curry recipe featured in our blog. Base Net Wt. 1 oz.