Inspiration

  • Witch Names for Herbs and Spices

    Witch Names for Herbs and Spices

    Spices and herbs have long been used for medicinal and magical purposes. Many were used this way long before they were used for culinary purposes. Looking back at the history of spices and herbs, some uses seem absurd, while others are now being scientifically proven to be legitimate therapies and cures. One of our favorite parts of the storied history of herbs and spices is the naming that has occurred through the years. Below are some of our favorite 'witch' names for herbs and spices. To see more names click here Fenugreek- Birds Foot or Cows Horn Chamomile- Blood of Hestia ...

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  • Spice Profile: Garlic

    Spice Profile: Garlic

    Spice Profile: Garlic Allium Sativum Types of Garlic Although most grocery stores only carry one type of garlic, there are many types being cultivated throughout the world. Garlic varieties are divided into two categories, hardneck and softneck. The variety you see in most grocery stores is softneck. It produces more cloves and has a lighter flavor than the strong bite of hardneck. Hardneck can be found at farmers markets and has lovely pinkish hue to the skins. It has a much stronger flavor than softneck. In addition, there is a beautiful pink variety of garlic called Creole. The bulb referred to...

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  • The Flavors of Greece

    The Flavors of Greece

    As you may know, HausLogic (the parent company of AllSpice) is a family-owned and run company. Working with your family has its risks and rewards. Luckily for us, the rewards far outweigh the challenges. In our meetings, we catch up, not only on what is happening in the company, but how the grandchildren are doing and where our next vacation will be. We love working together and also traveling together. We are all foodies, so travel often centers around meals and seeking out new flavors.  Recently, Max (the designer of the AllSpice rack, and my brother) and I returned from...

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  • Spice Profile: Galangal

    Spice Profile: Galangal

    Spice Profile: Galangal, Alpinia Species Galangal is pronounced as guh-lang-guh, scientific name Alpine Species. It is also known as Laos, Siamese and Thai Ginger Types of Galangal There are two principal types of galangal- Greater and Lesser Galangal. Both are cultivated, but greater galangal has been increasing in favor over lesser galangal. Greater Galangal grows larger and taller than lesser Galangal. What is Galangal? Galangal is a rhizome similar to ginger. It has a gingery lemony flavor and is used extensively throughout Southeast Asia  How Can I Use Galangal? Galangal is used throughout Southeast Asia in curries, stews, sambas, satays, soups and sauces....

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  • The Ultimate Saffron Spice Profile

    The Ultimate Saffron Spice Profile

    A native to Southwest Asia, saffron has had many uses such as seasonings, fragrances, perfumes, dye and medicine. In the kitchen, saffron is most commonly used in soups, stews, as well as seafood dishes such as bouillabaisse and paella. It is also a welcome addition to risotto and other rice-based dishes. Because this spice has long held the title of “most expensive spice by weight’, it may not be found commonly in every kitchens’ spice rack. Saffron Pronunciation Saffron is pronounced /ˈsæfrən/ or /ˈsæfrɒn,  scientific name Crocus sativus. Hear the common saffron pronunciation: What is Saffron? Saffron is part of...

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  • Blend Highlight: Fines Herbes

    Blend Highlight: Fines Herbes

    What is Fines Herbes? Fines Herbes, which I always want to pronounce Fine-is Erb-is (in my lovely Wisconsin accent) is actually pronounced feen-ZAIRB (with a French accent). As such, it is a combination of herbs that are the mainstay of French cuisine. It is made up of parsley, chives, chervil and tarragon. The actual combination has been of much debate over the years. Some recipes using the name 'aux fines herbes' simply include parsley, while the traditionalists tend to argue that all four ingredients are required. Current food experts offer combinations that include all or only some of the four ingredients, some even removing the parsley. Where...

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