Cloves
$9.25 – $12.50
Despite attempts at clove monopolies, by the 18th century cloves were grown in many places including Brazil, Tanzania, and Madagascar. The whole Clove looks much like a nail, hence its French namesake, “clou” (nail).
Use in pastries, puddings, cooked fruits, and cakes, or sprinkle on oatmeal for a treat. Also yummy in stews and vegetables. Pairs well with nutmeg, cinnamon and ginger.
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Sole della Toscana
$10.50 – $28.35This versatile garlic-tomato Tuscan blend is great on anything to add a bit of pizzazz! Use on pasta, meats, fish, veggies, salads, bread and in sauces. Garlic, tomato, herbs and a touch of heat from Chiles give this blend a true northern Italian flavor.
Hand blended in small batches with: garlic, tomato, rosemary, sage, lemon peel, milled porcini mushroom, and Chiles.
Click HERE for Local Spicery’s Creamy Italian Dressing (no salt, no oil, no sugar).
Click HERE to see a Local Spicery roasted veggie dish on our YouTube channel.
Click HERE to see High Carb Hannah making a veggie side dish with Sole della Toscana.
Click HERE to see High-Carb Hannah using Sole della Toscana on her morning potatoes.
Cardamom Seed
$22.50Part of the ginger family, Cardamom means grains of paradise. Historically, Cardamom has been used to flavor foods, as an ingredient in perfumes, and even for medicinal purposes.
Known for its sweet and spicy taste, Cardamom seed is used equally in sweet dishes such as breads and cakes and in savory dishes such as meats and curries. Use in baked goods, sprinkle on oatmeal, ice cream, or iced melon, and add to curry. Cardamom has a sharp aroma and distinctive flavor that can be compared to anise or eucalyptus. For a Middle Eastern treat, sprinkle in your coffee.
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Puerto Rican Adobo
$9.25 – $25.00This Puerto Rican-style Adobo adds the flavors of Coriander and Garlic to Sea Salt, resulting in a comforting general flavor enhancer. Rub liberally into meats, seafood, and vegetables before grilling, sautéing, or frying.
Hand blended in small batches: garlic, sea salt, onion, black pepper, turmeric, cumin, and oregano.
Axiote
$9.00 – $25.00The Annatto tree is often referred to as the Lipstick Tree as it is used to color many cosmetics including lipstick. Native to the rain forests of the Yucatan and Belize, the spice is known throughout Central America by its Nahuatl name, Axiote. Blended with other spices and herbs, and ground into a paste, axiote is a mainstay of Yucatecan cuisine, and is used to season primarily chicken, but is also used on fish, lobster, and pork (achiote paste is marketed throughout Central America as “recado rojo”). In India, Hindu women use it to make the mark on their foreheads.
With a distinctive mildly bitter, earthy flavor, the annatto seed is most commonly used in Western culture as a food coloring for cheese, margarine, butter, rice, and smoked fish. We use it as a primary ingredient for our Belizean-inspired Axiote rub for chicken and fish.
Ras el Hanout
$11.25 – $15.20Ras el Hanout (“top of the shop” in Arabic) is an inclusive curry blend from Morocco using the most valuable spices in the shop. Our blend pairs Mace, Galangal, Cardamom, Turmeric, and Cinnamon, supported by just the right amount of heat from de Arbol Chiles. Rub into meats or vegetables, build a traditional curry, or add to oil to create a marinade. Perfect with chicken, lamb, pork, or squash, yams, or sweet potatoes.
Hand blended in small batches with: mace, turmeric, cardamom, galangal, cinnamon, allspice, coriander, Chile, nutmeg, black pepper and green pepper.
Quick Tips:
- Mix 2 tsp olive oil and 1 tsp Ras El Hanout. Toss with bite-size pieces of cauliflower (or any in-season vegetable) and roast.
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