Their philosophy has always been to make the freshest product by small, weekly batch grindings to ensure the highest quality spices for their customers cooking needs.
They offer several selections of the same herb or spice from different regions so that you can sample the subtle variations and decide upon your own personal preference.
When you walk into the section of your local grocery store that houses spices, you see a myriad of bottles of multicolored powders. Some spices look relatively fresh, while other spices look like they were scooped out of the desert on the planet Mars and bottled. Unfortunately, this is the only view many people have of spices - mostly uninteresting, merely a way to add some flavor to food.
Years ago I had girl friends over for an Indian meal. While they were kind and enjoyed the international experience, I was not happy with it at all. I had used old spices from the grocery store and realized that that in itself was the deal breaker. Why bother spending time in the kitchen if one knows there is more flavor to be had with fresh spices.
My family has always been enamored by the spices of India. My father still owns a property that houses a Tandori restaurant which, I think, is how we first became accustomed to the intriguing and diverse flavors of the Orient.
Whether it’s dried Thyme you need for your Coq au Vin or Cinnamon for your Cinnamon Swirl Bread or indeed Pink Pepper corns for your baked Salmon check out http://www.thespicehouse.com/info/stores.html. It is not only fun to browse the pages of this web site it will give your cooking a boost and actually will save you money in the spice isle, even with the shipping.
Anyone who enjoys cooking with fresh and exotic spices might try reading A Drizzle of Honey by David Gitlitz & Linda Davidson. Being of Portugues ancestry, I did not realize how many ancient herbs and spices are still used in our family recipes. Yes, we now use new world vegetables, such as corn, potatoes and tomatoes, but the old flavor has not be lost.
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