In this blog, we’ll discuss the history, origins, and common uses for cardamom, The Queen of Spices.

Appearance

Cardamom comes from a perennial bush in the ginger family, Elettaria cardamomum. This bush measures 6-15 feet high when fully grown and bears fruit (pods) from September to December. These pods are harvested before they’re fully ripened and are placed in special drying rooms or left out in the sun to dry. The highest quality pods are hard and green when dried.

Whole pods are available in a couple different colors in international spice trade. Green pods have had their natural color preserved and are the gold standard. White pods, on the other hand, have been bleached with sulfur dioxide and are sometimes preferred for aesthetic purposes. Brown pods come from a different plant and aren’t considered “true cardamom”.

• Green Pods: Contain seeds which are dark brown or black and highly aromatic. They have a lighter, citrusy flavor.
• White Pods: Contain seeds which are light brown-to-black and have a sharp flavor with breath freshening qualities.
• Brown Pods: Are dark in appearance and have a distinctively strong and smokey flavor with an antiseptic-like quality.

Flavor

Cardamom is deeply aromatic with a complex flavor that is best described as bitter, piney, fruity, and strong. Some describe it as a cross between cinnamon and cloves.

This spice is naturally warming and pairs well with a wide variety of both sweet and savory dishes.

History

Cardamom is an ancient, celebrated spice. Throughout history, it has reigned supreme as one of the most valuable spices in the world; second only to saffron and vanilla. In ancient times, this spice was primarily used as an ingredient in perfumes in Greece and Rome. During that time it was also hailed for its believed medicinal uses, and was used to aid digestion, alleviate nausea, and freshen breath.

This exceptional spice is still held in high regard around the world today.

Here are a few additional fun facts:

• In bedouin culture, it is tradition to proudly display the whole spice before preparing cardamom coffee.
• In India, it’s known as The Queen of Spices; reigning alongside The King of Spices, black pepper.
• There are many cheaper substitutes on the market today, including Nepal cardamom, and Chinese cardamom

Origins/Quality Sourcing

Native to the mountainous forests of Southwest India and Sri Lanka, cardamom still grows wild there. Cultivation of the plant has expanded into Guatemala, Tanzania, and Vietnam. Still, the green pods grown in Southwest India sets the quality standard for all cardamom products.

At Pacific Spice, we are dedicated to sourcing the highest quality spices and herbs. Our PSC cardamom products are sourced from reputable, approved sources in Guatemala to ensure a flavorful and dependable addition to your favorite dishes.

Storing

Cardamom products are best when they’re tightly sealed and stored in a cool, dark, dry place; above ground and away from the wall. Under proper storage conditions, this spice should retain its quality and flavor for up to one year or more.

Uses

A very versatile spice, cardamom can be used in both sweet and savory dishes to enhance their flavors. In India, it’s a prominent spice in garam masala and other curry powders. In Middle Eastern countries, it’s used to flavor coffee. Scandinavians are among the largest importers of the spice; using it to flavor baked goods like cakes and breads.

In addition to these common uses around the world, cardamom is delicious in pastries, meats, tea blends, lentils, and even puddings. It is also worth mentioning that many of its ancient applications still exist today; it is still a popular plant in alternative medicine, and its essential oil is still used in perfumes.

PSC Cardamom

At PSC we carry:

• PSC Cardamom Green X-Fancy
• PSC Cardamom Seed Decorticated
• PSC Cardamom Seed Ground

Contact us for any and all of your cardamom needs!

The post Cardamom: The Queen of Spices appeared first on Pacific Spice Company.

From cozy evenings by the fire to cheerful holiday gatherings, there are a few herbs and spices that have a way of bringing you home for the holidays, no matter where you are. Today, Chef Marc is taking these spices and herbs and combining them to create a PSC Herbal Spiced Honey Syrup that can be used in four different holiday cocktails.

In this recipe video, Chef Marc shares step-by-step instructions to help you create four beautiful cocktails from scratch using our featured PSC Herbal Spiced Honey Syrup and various spirits. He even offers expert tips to help you bring your bar skills to the next level.

Today, Chef Marc is making:

• Spiced Honey Bourbon Old Fashioned– A spirit-forward cocktail featuring cozy, complex, sweet and spiced flavors. Great for one but better for two.
• Bees Knees – A tart gin cocktail with a frothy egg white top. Bright, chilled, and delightfully acidic.
• Spiced Pear Margarita– A sweet and tart ginger-spiced cocktail. Generously chilled and spiked with tequila.
• Spiced Honey Chamomile Rum Hot Toddy– A tea cocktail that will warm you from the inside out. Spiked with rum, and steeped with chamomile.

Each recipe is uniquely festive, full of flavor, and sure to brighten any seasonal celebration. We know you’ll enjoy this video, so press play and follow along!

About Chef Marc Dix: Chef Marc grew up in L.A. and is now a resident of Redondo Beach, CA. He is a classically trained R&D Chef who graduated from the L.A. Culinary Institute in 1999 and has logged over 20 years of experience in the restaurant industry. Holding titles such as General Manager, Head Chef, R&D Chef, and Proprietor, Chef Marc is an expert in his field.

PSC Herbal Spiced Honey Syrup

Ingredients:

2 PSC Cinnamon Sticks
3 PSC Star Anise Whole
5 pieces PSC Ginger Sliced
1 tsp PSC Orange Peel Granules
1 tsp PSC Rosemary Leaves Whole
5 PSC Cardamom Green X-fancy
5 PSC Cloves Whole
5 PSC Allspice Whole
16oz local bee honey
1 tsp vanilla extract
2 oz water

Steps:

1. Place a medium pot on medium heat. Toast the spices by adding PSC Cinnamon Sticks, PSC Star Anise Whole, PSC Ginger Sliced, PSC Orange Peel Granules, PSC Rosemary Leaves Whole, PSC Cardamom Green X-Fancy, PSC Cloves Whole, PSC Allspice Whole.
2. Add honey, vanilla extract, and water, and stir.
3. Bring to a simmer for 2-3 minutes, then remove from heat. Strain syrup into a bottle, and let the syrup cool. Save the strained spices for garnish.

Spiced Honey Bourbon Old Fashioned

Ingredients:

2 oz bourbon
.5 oz PSC Herbal Spiced Honey Syrup
.5 oz lemon juice
3-4 dashes orange bitters
1 cup of ice
1 large ice cube

Garnish with 1 round blood orange slice, 1 PSC Star Anise Whole, and 1 PSC Ginger Sliced

Steps:

1. In a mixing glass, combine bourbon, PSC Herbal Spiced Honey Syrup, lemon juice, and orange bitters.
2. Add ice and stir until chilled. Strain into a glass with a large (2 inch) ice cube and add garnishes.

Bees Knees

Ingredients:

2 oz gin
1 egg white
¾ oz freshly squeezed lemon juice
.5 oz PSC Herbal Spiced Honey Syrup
1 cup of ice

Garnish with 1 lemon slice, 1 PSC Ginger Sliced, and 1 PSC Cardamon Green X-Fancy

Steps:

1. In a cocktail shaker, add gin, egg white, lemon juice, and PSC Herbal Spiced Honey Syrup. Cover and shake vigorously until well mixed and frothy (about 15 seconds). This method is called dry shake.
2. Add ice to the shaker, shake vigorously until chilled.
3. Pour into a glass and add garnishes.

*Consuming raw or undercooked eggs may increase your risk of food borne illness

Spiced Pear Margarita

Ingredients:

2 oz tequila
.5 oz lemon juice
.5 oz pear juice
.5 oz PSC Herbal Spiced Honey Syrup
1 oz ginger liqueur
1 cup of ice

Garnish with 1 lemon slice, 1 PSC Star Anise Whole, and 1 PSC Cardamom Green X-Fancy.

Steps:

1. Fill a shaker with ice and combine tequila, lemon juice, pear juice, PSC Herbal Spiced Honey Syrup, and ginger liqueur. Secure lid and shake vigorously until chilled.
2. Strain into a cocktail glass filled with ice and add garnishes.

Spiced Honey Chamomile Rum Hot Toddy

Ingredients:

4 oz spiced rum
2 oz PSC Herbal Spiced Honey Syrup
1 oz of lemon juice
2 cups boiling hot water
2 tbsp PSC Chamomile

Garnish with 1 PSC Cinnamon Sticks, 1 PSC Star Anise Whole, and 1 PSC Cardamom Green X-Fancy.

Steps:

1. In a teapot, combine rum, PSC Herbal Spiced Honey Syrup, lemon juice, and hot water.
2. Put PSC Chamomile into a strainer, and add to the teapot. Steep for about 4 minutes.
3. In two glasses, pour tea mixture over garnishes and serve.

The post Spiced Honey Holiday Cocktails appeared first on Pacific Spice Company.

This blog dives into the history, origins, and common uses of the nutmeg seed and also includes some notes about its sister spice, mace.

Appearance

Nutmeg comes from the yellow fruit of Myristica fragrans, a tropical evergreen tree that is native to the islands of Indonesia. These yellow fruits, resembling small apricots, contain a hard round seed from which nutmeg is produced. Around the seed is a thin, lacy crimson seed covering, or aril, from which mace is produced. The seed is oval-to-round in shape and about an inch long. Its surface has ridges and wrinkles covered in dark veins. These veins contain its volatile oil.

When the fruit of the tree is harvested, the “blades” of mace are carefully peeled away from the seed shell and dried. The nutmeg seed is left inside its seed shell to dry, after which the shell is broken and the seed is removed

Flavor

Nutmeg is naturally sweet, warm, and woody, with a slightly nutty undertone. It’s remarkably aromatic, and is so potent that it’s best when used in very small quantities.

Mace and nutmeg have similar flavor profiles which make them virtually interchangeable. However, mace is preferred in recipes where slightly sweeter, more delicate flavors are desired.

History

Mention of nutmeg and mace are scattered throughout the oldest scriptures of Hinduism and Chinese Literature where they were hailed for their believed medicinal properties.

Since its discovery in the spice trade, the nutmeg tree was held in high esteem and even fought over. Until the late 18th century, it was only grown in Indonesia. When the Dutch took control of Indonesia, they held a monopoly on the market. The seeds were eventually smuggled out of the area and into the British West Indies, a place that quickly became the second most prominent supplier of nutmeg and mace in the spice trade.

For years, there was confusion in the spice trade around the fact that the same plant that produced nutmeg also produced mace. According to the American Spice Trade Association, it’s rumored that the Dutch governor was once ordered to burn the nutmeg trees to make space for more mace trees.

Origins/Quality Sourcing

Today, there are two basic types of nutmeg:

• East Indian: This type is darker in color and higher in steam volatile oil content which makes it highly aromatic and flavorful compared to its counterpart.
• West Indian: This type is lighter in color and lower in steam volatile oil content which makes it milder in aroma and flavor compared to its counterpart.

At Pacific Spice, we are dedicated to sourcing the highest quality spices and herbs. Our products are sourced from reputable, approved sources to ensure a flavorful and dependable addition to your favorite dishes.

Storing

In accordance with spice storage best practices, these spices should always be tightly sealed and stored in a cool, dry, dark place; above ground and away from the wall. When they are stored properly, spice products can stay fresh for up to one year.

Uses

Nutmeg and mace are most commonly categorized as baking spices, but both spices are highly versatile. They are easily used to add depth of flavor and complexity to cooked foods like soups, meats, and curries, as well as other foods like pickled veggies and pound cakes.

Both spices are also highly compatible with dairy products such as eggnog and cheesecake.

PSC Nutmeg

At Pacific Spice, we sell the highest quality nutmeg products:

• PSC Nutmeg Whole
• PSC Nutmeg Ground
• PSC Mace Ground

If you’re interested in ordering from PSC, contact us about our products! When you source from us, we will help you determine the proper product for your individual needs.

The post The Warm World of Nutmeg appeared first on Pacific Spice Company.

The festive churro is no exception.

In the U.S., churros have skyrocketed in popularity the last couple of years, and are one of the most searched recipes on the internet. Having a strong association with theme parks, family fun, and late night street eats, as well as a nearly endless variety of toppings to choose from, it’s no wonder churros have become so sought-after.

Soft on the inside and slightly crisped on the outside, our Pumpkin Spice Churros with Chocolate Dipping Sauce will fill your kitchen with all the flavors of fall and instantly turn a family favorite into a seasonal staple.

Make Pumpkin Spice Churros a tradition this year! Delight your friends by bringing it to their holiday party, or make it a seasonal special on your dessert menu. Just be warned, once your family, friends, and/or customers get a taste, they’ll start asking for it year-round.

About PSC Pumpkin Pie Spice: A little sweet, a little spicy, and with a whole lot of flavor, our PSC Pumpkin Pie Spice combines the most popular fall spices into one festive blend. With the inviting flavors of Cinnamon, Allspice, Cloves, Ginger, and Nutmeg, and others, our pumpkin pie spice blend adds a signature fall flavor to all your favorite seasonal food and beverage recipes.

Ingredients for Pumpkin Spice Churros:

1 tbsp PSC Pumpkin Pie Spice
1/4 cup granulated sugar
Canola oil for frying
1 cup of water
8 tbsp unsalted butter
1/4 cup pumpkin puree, canned
2 tbsp brown sugar
1 tsp vanilla extract
1 1/2 cup flour
1/2 tsp salt
4 eggs

Ingredients for Chocolate Sauce:

1 cup bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp unsalted butter

Steps:

1. In a large bowl, mix PSC Pumpkin Pie Spice with granulated sugar and set aside.
2. In a large cast iron skillet, pour enough canola oil to cover about 3 inches of the pan and heat to 375°F.
3. Bring a large saucepan to medium heat and add water, butter, pumpkin puree, brown sugar, and vanilla extract. Bring to a boil.
4. Remove from heat and stir in flour and salt until thick. Let mixture cool.
5. Add eggs to the cooled mixture and lightly beat with a hand mixer. Pour into a piping bag with a large opening.

6. Before frying the churros, make sure your hands and arms are covered, and you’ve taken other appropriate safety measures to prevent injury from the hot oil.

7. To fry the pumpkin spice churros: Hold the pastry bag about 3 inches over the hot oil and pipe 5-6 inch long ropes. Cut off dough from the pastry bag with kitchen scissors.
8. Fry each churro for about 4-5 minutes or until golden brown. Rotate if needed.
9. Remove cooked churros with tongs and roll them in pumpkin spice sugar mixture. Place them on a cooling rack. Repeat until all churros are cooked and coated.
10. To make the chocolate dipping sauce: Place a small saucepan over medium heat. Add chocolate, heavy cream, and butter and bring to a simmer, stirring constantly.
11. Serve churros with delectable drizzle or generous side of chocolate dipping sauce.

Details:

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 6-8 churros

The post Pumpkin Spice Churros with Chocolate Dipping Sauce appeared first on Pacific Spice Company.

In this blog, we’ll discuss the history, origins, and common uses of this beloved spice.

Appearance

Allspice comes from the unripened dried berries of Pimenta officinalis Lindl., a tropical evergreen tree that is related to the clove tree. These trees grow to be about twenty five feet tall and can bear fruit for up to one hundred years. They grow exclusively in the West Indies and Central America.

There are a few main types of allspice and each type has its own distinguishing characteristics.

• Jamaican – These berries contain the highest volatile oil content (~4%), making them the most potent and flavorful.
• Mexican – Slightly larger and much darker berries. They have a low volatile oil content, which makes their flavor less potent than other varieties.
• Guatemalan – Higher volatile oil content than Mexican allspice.

To make the spice we know and love today, the berries of the Pimenta officinalis Lindl. tree are harvested while they’re still green. Picking the berries before they are ripe helps preserve their maximum flavor. After harvest, the berries are slightly fermented and sun dried for up to six days.

Flavor

Allspice contains the essential oil, eugenol, which is its primary aromatic compound. Eugenol is also the main essential oil in cloves, making these spices highly comparable.

Allspice is a naturally warming spice that gets its name from its aromatic and flavor properties which resemble a combination of cinnamon, cloves, pepper, and nutmeg (all the spices).

History

Allspice has a long, prosperous history. It is indigenous to the Caribbean and Latin America where it was used by natives to preserve meat. It was also employed as an embalming agent by the Mayans.

Brought to Europe by Christopher Columbus after his first voyage to the New World, this spice quickly spread throughout Europe. As the beloved spice grew in popularity, it was called by many names, including pimento (pepper) and sweet-scented Jamaica pepper, and English Spice. To this day, Allspice is still commonly called pimento in the spice trade.

Allspice was often sold as a replacement for round cardamom, and was used primarily for baking and for processing meat and fish. From the early 1900s until World War II, Europe alone consumed more than four times the total amount of allspice on the market today. But when supply was restricted due to WWII, the production of allspice plummeted and never recovered. Today, this spice is mainly used in Europe for pickled herring.

Today, it flavors many types of cuisine, from Middle Eastern food to Caribbean dishes, and is known all around the world as a highly aromatic, versatile spice.

Origins/Quality Sourcing

Although many have tried to grow allspice in regions around the world, the Western Hemisphere is the only place where it is grown for commercial use.

Because it only grows in one region, allspice is vulnerable to extreme weather, which can lead to failed crops. Global demand is small compared to many other spices, and shortages are very common. Another challenge is that its crop cycle is short, which leads to volatile import and spot market prices.

Today, the main producer of allspice is Jamaica, which grows the highest quality spice on the market, averaging 4% volatile oil content. Other current sources are Mexico, Guatemala, and Honduras, where it is mainly harvested from wild trees in the rain forest and averages 3% volatile oil content.

At Pacific Spice, we import our product predominantly from Mexico, Guatemala, and Jamaica.

Storing

Allspice should be kept tightly sealed under cool, dark, dry conditions; above ground and away from the wall. Excessive heat or exposure to air will dissipate its essential oils, leading to loss of flavor and aroma, while moisture will lead to mold and caking. Under proper storage conditions, the flavor strength and integrity of this product can be retained for up to one year or more.

Uses

This is a versatile spice which can be used in a variety of cooking applications, including both sweet and savory dishes. The whole spice is commonly used in pickling, while the ground spice is a prominent ingredient in various spice blends including pumpkin pie spice, apple pie spice, seafood seasoning, Jamaican Jerk seasoning, and curry. It’s also delicious on ham glazes, and in baked goods and puddings.

PSC Allspice

At Pacific Spice, we offer a number of allspice products, including:

• PSC Allspice Jamaican Whole
• PSC Allspice Whole
• PSC Allspice Ground

If you’re interested in ordering from PSC, contact us about our allspice products! When you source from us, we will help you determine the proper product for your project to maximize function, flavor, and consistency.

The post Rich and Fragrant Allspice appeared first on Pacific Spice Company.

In this dish, both the chicken and the veggies bring out the best in each other. The juicy chicken keeps the veggies moist in the oven, while all the flavors of the vegetable medley add interest and depth to the roasted chicken as it cooks. Featuring our PSC Holiday Spiced Herb Blend and our PSC Chicken and Poultry Seasoning, this one-and-done dinnertime centerpiece is the colorful, cold weather meal you’ll want to make every week.

About PSC Holiday Spiced Herb Mix: A savory, herby blend with oregano, garlic, onion, chilies, thyme, and rosemary. This product is an all-in-one seasoning for any savory cold-weather favorite, from roasted potatoes, to vegetables, and even poultry.

About PSC Chicken and Poultry Seasoning: This versatile seasoning combines sage, thyme, and a medley of other fragrant herbs. Sprinkle it over chicken, poultry, veggies, stuffings, and herbed breads for flavor, color, and fragrance.

Ingredients

1 small onion, quartered
2 tbsp fresh minced garlic
1 bunch small baby carrots
2 cups fingerling potatoes
5 tbsp vegetable or canola oil, split
2 tsp PSC Holiday Spiced Herb Mix
1 tbsp PSC Chicken and Poultry Seasoning
1 whole chicken (3-4lbs), cut into 8 pieces, bone in, skin on
1/4 cup lemon juice
Salt to taste
1/3 cup fresh parsley

Steps

1. Preheat the oven to 425°F. In a baking sheet, combine onion, garlic, carrots, and potatoes with 2 tbsp oil, and PSC Holiday Spiced Herb Mix. Toss to coat.
2. In a small bowl, combine remaining 3 tbsp oil and PSC Chicken and Poultry Seasoning. Arrange chicken on top of the vegetables, skin-side up and coat the chicken evenly with the oil mixture.
3. Roast for 35-45 minutes until the chicken is cooked through (165 ºF) and the vegetables are tender.
4. Place cooked chicken and vegetables on a serving platter. Pour pan juices into a small bowl and add lemon juice and salt, mix well.
5. Drizzle lemon juice mixture over roasted chicken and vegetables, garnish with parsley and serve warm.

Details

Prep Time: 15 min
Cooking Time: 45 min
Servings: 4

The post Herb Spiced Roasted Chicken and Vegetables appeared first on Pacific Spice Company.

Mustard seed has a rich and fascinating history, as many ancient spices do. From its historical use in medicine, food, superstitious ceremonies, and even war, this tiny seed has had an extraordinary impact on the world.

In this blog, we’ll discuss the history, origins, and common uses for yellow, white, brown, and oriental mustard seed as well as mustard flour.

Flavor

The flavor of mustard is unmistakable – no other spice is quite like it. It’s best described as peppery, potent, and pungent. Depending on the type of seeds that are used, mustard can also have a prominent nasal clearing effect that is most similar to that of wasabi.

There are two main types of mustard seeds on the market today:

• Yellow and white mustard seeds have a sharp tongue taste that comes from a non volatile flavor substance.
• Brown and oriental mustard seeds have a higher level of fixed oil and volatile oil which produces a more pungent aroma and bite. These seeds produce a strong sinus-clearing sensation.

It might surprise you to learn that the seeds of the mustard plant must be broken and activated to release their flavor.

Mustard flour (also called ground mustard, or mustard powder) is not hot or potent when it’s dry. However, when it comes in contact with water, grape juice, or another comparable liquid, an enzyme called myrosinase is activated. This enzyme transforms mustard powder into a super potent condiment with a powerful impact. After it’s activated, the full flavor of mustard develops in about 10-15 minutes.

Many of us are familiar with mustard’s flavor due to the popularity of the mustard condiment, which is made mostly of dried and finely ground mustard seeds.

Here are a few additional fun facts about mustard:

• Heat and acid will impede its flavor and potency. Water is the best enzyme activator.
• Wine, vinegar, and lemon juice are poor flavor activators, yet great for flavor preservation.
• Low levels of mustard can activate your taste buds and enhance the flavors of other foods, unlike other spicy foods which can desensitize you.
• In cooking, mustard powder is best when activated with water and left to sit for 10-15 minutes before adding it to food.

Appearance

Mustard comes from the genus Brassica, the same genus that gives us cabbages and turnips. The two main types of mustard are Brassica hirta Moench, which produces yellow or white mustard seeds, and Brassica juncea L., which produces brown or oriental mustard seeds.

Each type of mustard plant has a slightly different appearance from the next; with flowers that are either yellow or white, and green leaves that range from lobed, to frilled, to smooth.

Yellow or White Mustard Seeds – Brassica hirta Moench

These seeds have a nearly round shape and grow to be about 3mm in diameter. They are a pale straw color, with the occasional light pink or tan seed.

Brown and Oriental Mustard Seeds – Brassica juncea L.

These seeds have a similar shape to yellow or white mustard seeds, yet are a bit smaller in size. Brown and oriental mustard seeds grow to be about 2mm in diameter. Brown seeds range in color from reddish brown to dark brown while oriental seeds are mostly yellow and occasionally light brown.

History

The long history of mustard seeds dates back to ancient times. The plant is believed to be native to Europe and Southeast Asia.

Mustard gets its name from “must”, which is unfermented grape juice. Early Romans liked to mix mustard seeds with grape juice to activate their flavor and create a spreadable paste that is similar to the mustard condiment we use today.

In 500 BC, the Greek mathematician, Pythagoras, wrote about the believed medicinal properties of mustard seeds. He believed the tiny seeds could treat everything from toothaches, to hysteria, snakebites, and even the dreaded bubonic plague. Largely due to his influence, mustard seeds became popular in ancient Greece for their believed medicinal benefits.

The Romans popularized mustard in Gaul and Britain, where it was used in superstitious rituals, medicine, and food. The town of Dijon, France, is believed to have developed its famed mustard spread as early as the 13th century.

In 1720, mustard seed was milled into a fine powder. Soon after, this method of processing was popularized and became the industry standard in the 19th century.

Today, mustard has a large following. With the U.S. as its largest consumer, mustard is a very common condiment across the country and even boasts its very own National Mustard Museum in Middleton, Wisconsin.

Origins/Quality Sourcing

Yellow and white mustard seeds are believed to have originated in Europe, while brown and oriental mustard seeds are believed to have originated in Africa, India, and China. Today, the U.S. sources mustard products mainly from Canada and the Dakota mountains.

At Pacific Spice, we are dedicated to sourcing the highest quality spices and herbs. Our PSC mustard products are sourced from reputable, approved sources to ensure a flavorful and dependable addition to your favorite dishes.

Storing

Compared to other herbs and spices, mustard is easily stored and relatively tolerant to most conditions. For best results, make sure mustard products are tightly sealed and stored in a cool, dark, dry place; above ground and away from the wall. Under proper storage conditions, mustard should retain its quality and flavor for up to one year or more.

Uses

It should come as no surprise that mustard seeds are mainly used to create the mustard condiment. Largely due to the popularity of hot dogs in the U.S., the United States is the largest consumer of mustard worldwide.

Mustard seeds and mustard flour have different applications in cooking.

• Mustard Flour is best for flavoring meats, fish, poultry, sauces, salad dressings, and egg dishes. Mustard flour is easily blended into cooked foods and sauces, and made into the mustard condiment. In addition, the sausage industry is a large consumer of mustard flour because it is an exceptional binding agent.
• Mustard Seeds are primarily used for pickling, relishes, and in dishes where the look of whole seeds is desired. For this application, whole yellow or white mustard seeds are most commonly used.

Mustard is a popular ingredient in many prepared foods. One reason for this is that mustard has the unique ability to emulsify liquids. When added to salad dressings, it holds oil and vinegar together. Mustard is also a remarkable water absorbent and can aid in liquid control, helping to prevent prepared foods from becoming soggy. Finally, mustard is known to inhibit the growth of yeasts, molds, and bacteria which can help to preserve food.

PSC Mustard Seed

At PSC, we carry:

• PSC Mustard Seed Yellow, Whole
• PSC Mustard Seed Brown, Whole
• PSC Mustard Flour

Contact us for any and all of your mustard seed and mustard flour needs!

The post Mustard Seed: Flavor, Origins, and Big, Bold Impact appeared first on Pacific Spice Company.

Our Ranch Macaroni and Cheese Balls are perfectly crispy, cheesy, creamy, and impossible not to love. Better still, this recipe will repurpose and transform your leftover macaroni and cheese into a fun and delicious snack you can eat with your hands.

What makes this recipe truly unique are its two standout spices:

• PSC Ranch Seasoning – Adds the classic cool richness of ranch dressing.
• PSC Chipotle Seasoning – Compliments the ranch flavor with a warm smokiness.

Gooey on the inside and crispy on the outside, these Ranch Macaroni and Cheese Balls are sure to become an instant favorite on your menu – for adults and kids alike!

About PSC Ranch Seasoning: Our PSC Ranch Seasoning is milky and tangy, and features herbs and spices like onion, dill, garlic, and chives. This must-have seasoning makes it easy to add classic ranch dressing flavor to any dish.

About PSC Chipotle Seasoning: This seasoning brings smoky, peppery, and earthy chipotle flavor to all your favorite dishes. Use it in meat rubs, sprinkle it over roasted vegetables, or use it in soups or stews to add a little heat and a lot of flavor.

Ingredients for Macaroni and Cheese Balls

• 2 cups of leftover macaroni and cheese*
• 1 tsp PSC Chipotle Seasoning 
• 1/2 cup flour 
• 1/3 cup PSC Ranch Seasoning 
• 2 eggs
• 1 cup Panko crumbs 
• Vegetable oil, for frying
• Chives, for garnish

*If you don’t have leftover macaroni and cheese, you can prepare a box according to package directions and let it cool in the fridge for a few hours.

Ingredients for Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp PSC Ranch Seasoning

Steps:

1. Cook ⅓ of a box of macaroni and cheese made according to package directions, or use leftover macaroni and cheese.
   In a large bowl, mix macaroni and cheese with PSC Chipotle Seasoning.
2. Scoop the mixture with a small ice cream scoop and form into balls. Place side-by-side on a parchment-lined baking sheet.
3. Set out 3 small bowls. In the first bowl, mix flour and PSC Ranch Seasoning. In the second bowl, beat 2 eggs. In the third bowl, add Panko crumbs.
4. Dipping Station: First, roll the balls in the flour bowl. Then, roll in the egg bowl, and finally in the Panko crumbs bowl.
5. Freeze for 30 min or until firm.
6. Heat the oil to 350 degrees over medium heat in a large pot or dutch oven.
7. Place the cheese balls in the hot oil and deep fry them for about 6 minutes until they’re golden brown. Transfer the cheese balls to a paper-towel-lined plate.
8. Once the cheese balls have cooled slightly, garnish them with chives and serve with a side of ranch dressing.
9. To make homemade ranch dressing, mix all ingredients together in a serving bowl.

Details:

Prep Time: 20 min
Cooking Time: 30 min
Servings: 12

The post Ranch Macaroni and Cheese Balls appeared first on Pacific Spice Company.

In this blog, we’ll discuss the history, origins, and common uses of this fragrant herb.

Flavor

The thyme plant has hundreds of varieties and each one has a slightly different flavor, fragrance, and ideal use. The most common variety has a fresh, fragrant flavor that is often described as earthy, minty, and a bit citrusy. Its flavor is mild, balanced, and even a bit floral, like lavender or rosemary.

Appearance

Thyme comes from the Thymus vulgaris plant, a small shrub in the mint family that grows to be up to 18 inches tall. This plant is covered in small, gray-green leaves that are seldom longer than ¼ of an inch in length and produce .8-2% volatile oil.

Today, the Thymus vulgaris plant is cultivated around the world. That said, the wild variety is also still commonly harvested for the spice trade.

History

In ancient Greece, thyme was revered for its fragrance and was believed to have magical powers. This herb was a symbol of elegance, courage, and strength. In fact, “You smell of thyme” was one of the best compliments one could give to another in ancient Greece.

During that time, thyme was used to aid in both mental and physical ailments. People would stuff their pillows with it if they were experiencing sadness, sew a sprig of it into their uniform (for courage) before going off to war, and ingest it to soothe coughs, nightmares, indigestion, and a number of other ailments.

Today, thyme oil is used mainly for its fragrance and culinary use. In addition, scientists have created a synthetic version of thymol (its active ingredient) for use in the pharmaceutical industry for its believed carminative, antispasmodic and counter-irritant properties.

Origins/Quality Sourcing

Thyme is native to several countries including Spain, Egypt, and Morocco. It grows wild in sunny locations with a mild climate, on the hillsides of Southern Europe and in a number of other locations around the world, and is even cultivated domestically. It is commonly sold in both whole and ground form.

At Pacific Spice, we are dedicated to sourcing the highest quality spices. Our product is sourced from reputable, approved sources in Spain, Morocco, and Egypt to ensure a flavorful and dependable addition to your favorite dishes.

Storing

Thyme should be packaged and tightly sealed under cool, dark, dry conditions; above ground and away from the wall. Proper storage conditions will help to protect it against loss of fragrance or flavor. As a highly fragrant herb, it is imperative that this product is stored under optimal storage conditions to retain its flavor strength and integrity for up to one year or more.

Uses

Thyme is a highly versatile herb that can be used in a number of dishes including stuffing, salad dressing, gravy, and pasta. In cooking, it shines when it’s used to season heavy, creamy dishes such as:

• New England clam chowder
• Creamed chicken

It can also play a starring role in vegetable dishes such as:

• Braised celery
• Grilled asparagus
• Baked eggplant
• Creamed white onions

It’s important to note that thyme is a prominent herb in Mediterranean-inspired herb blends, often accompanying herbs like bay leaves, parsley, oregano, rosemary, and marjoram.

PSC Thyme

At Pacific Spice, we sell a number of products including:

• PSC Thyme Leaves Egyptian Ground
• PSC Thyme Leaves Egyptian Whole
• PSC Thyme Leaves Moroccan Ground
• PSC Thyme Leaves Moroccan Whole
• PSC Thyme Leaves Spanish Ground
• PSC Thyme Leaves Spanish Whole

If you’re interested in ordering from PSC, contact us about our products! When you source from us, we will help you determine the proper product for your project to maximize function, flavor, and consistency.

The post The Fragrant World of Thyme appeared first on Pacific Spice Company.

About PSC Harissa Spice Blend: While harissa is typically sold in paste or sauce form in grocery stores, our product offers the distinctive flavor of harissa in one convenient spice blend. With ingredients like chiles, garlic, and other spices, our blend effortlessly gives sauces, stews, and marinades an authentic harissa flavor.

Fun fact: Harissa originates from North Africa. Although many regions have their own variation of the paste, harissa is especially associated with Tunisia.

Ingredients for the Harissa Aioli:

1/2 cup mayonnaise
1/2 lemon grated
2 tbsp lemon juice
1 tbsp PSC Harissa Blend

Ingredients for the Lamb Burgers:

1 1/2 lb ground lamb
1 tsp PSC Garlic Granulated
1 tsp PSC Coriander Ground
1 tsp PSC Cumin Ground
2 tsp salt
1/4 cup parsley, chopped
1/4 cup onion, grated, drained of excess moisture
4 brioche buns
2 cups arugula
1 tomato sliced
1 red onion sliced

Steps:

Make the harissa aioli: Mix all ingredients together in a bowl and set aside.
Make the burgers:

1. In a big bowl, add ground lamb. Then, add PSC Garlic Granulated, PSC Coriander Ground, PSC Cumin Ground, and salt.
2. Using your hand, mix together ingredients. Add parsley and onions and mix lightly. Take care to not overwork the meat.
3. Divide the meat mixture into 4 portions and form into patties.
4. Heat your grill or iron skillet to medium high. Cook each patty for about 5 minutes on each side or until the thickest part of the burger is cooked to 145°F

Assemble the burgers:

1. Cut your brioche buns in half and lightly toast them in a toaster or on the grill. Add a dollop of aioli to both sides of the toasted bun.
2. Take the bottom half of a bun and stack a lamb patty, arugula, tomato, onion, and finally your top bun.
3. Repeat the process until all four burgers are assembled.

Details:

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Makes: 4 burgers 

Suggestions: 

• Try a different burger meat! Substitute the lamb patty with your meat of choice. Ground chicken and ground beef also work well in this recipe 
• Experiment with toppings! Try pickled onions, cucumber, feta cheese, avocado, or anything that inspires you. 

The post Lamb Burger with Harissa Aioli appeared first on Pacific Spice Company.