In the world of spices, brand new products don’t come along very often. That’s why we at The Spice House were so excited when black garlic started gaining popularity around 2010.
Though there are some conflicting stories, most people agree that black garlic was invented between 2004 and 2009, based on a Korean technique for preserving garlic. Though it was originally billed as a health supplement, the delicious flavor of black garlic has made it popular as a gourmet ingredient around the world. Continue reading →
I have long enjoyed a lesser-known kind of sushi called battera, it is rarely seen in the States, even at the most traditional of sushi restaurants. This sushi is comprised of sushi rice, densely pressed into a square wooden form. A layer of rice is pressed down, and then a layer of Japanese mint leaves are placed on top. This is followed with a second layer of rice, pressed, then a layer of salty mackerel and finally topped with sweet pickled kelp. The whole lot is pressed one last time and then cut into rectangular pieces, approximately one inch wide by three inches long. This sushi is to be eaten in two bites, unlike most maki or nigiri. Each bite of battera fills ones mouth with sweet sticky rice, expanding as one chews. The salty mackerel dances in a sea of rice, perfectly complimented by the sharp mint. I’ve used this experience as an inspiration for the following recipe, featuring soy-glazed shiitake and blanched kale. Continue reading →
The pungent mixture of curative spices, served as delectable fine dining.
Throughout history, many herbalists, doctors, and chefs have touted the health benefits of spices in the kitchen. Nearly every individual spice and herb we carry has at some point been used as a holistic remedy. Cultures the world over have long turned to the healing properties of spices to ease pains, fight deseases, and slow aging. Even now, every few months we hear about a new study proving the long known health benefits of a particular spice. Here, at the Spice House, we are far from doctors or herbalist healers, we are but humble spice merchants. It is from this perspective that I've noticed that there is one thing that isn't always mentioned in these modern medical studies of spices or holistic herbalist books. Cooking with spices isn't just healthy, it is also delicious. Continue reading →