Posts filed under ‘Herbs & Spices’

Fun Facts on Popcorn

  • Each year Americans consume a whooping 16 billion quarts of popcorn
  • Popcorn can be a healthy whole grain snack depending on how it is cooked
  • Air popped popcorn has only 31Kcal per cup
  • Most of America’s popcorn is grown in the Mid west
  • The peak time to eat popcorn is in the fall maybe the reason why National Popcorn Day is January 19th
  • Did you know that the most used button on your microwave is the popcorn one!
  • Popcorn can pop as high as 3 feet!
  • 70% of popcorn eaten is at home
  • In 1885 Charles Cretors invented the popcorn machine
  • Popcorn contains fiber, potassium, vitamin B1 and B2
  • The flavor combinations for popcorn are endless

So the time time you hit the popcorn button on your microwave or pop it on the stove what flavor will your make?


January 25, 2011 at 1:57 pm Leave a comment

Fun Facts on Lentils

  • Lentils are legumes and originated in central Asia
  • They were found in the tombs of the Ancient Egyptians in 2400BC
  • lentils come in all shapes and colors – brown, yellow, red and black
  • French lentils are known for a delicate taste and they hold their shape better after cooking
  • The optical lens is named after the Latin word for lentil
  • Lentils are wonderful nutritionally low in fat, high in protein, folate, phosphorus, fiber and iron
  • Lentils are used around the world and are particularly popular in Middle Eastern countries, Greece, France and India.
  • In the Middle East they are made with onions and garlic, in France often served with roasted meat and in India made into dal.
  • Lentils are easy to cook and don’t need soaking like dried beans
  • There is even a National Lentil Festival in Pullman Washington
  • The Soluble fiber in lentils helps keep your cholesterol down and blood sugars under control

Now with all these amazing facts and health benefits why not check out our wonderful selection of different lentils and have fun cooking ­čÖé

December 30, 2010 at 6:43 pm 1 comment

Spicy Cranberry Chutney

Be different this thanksgiving and wow your guests with a knock out spicy cranberry chutney to go with your turkey. This creative recipe comes from Bo’s Bowl a wonderful food blog.

Indian Spiced Cranberry Chutney


  • 2 tbs vegetable oil
  • 1 tsp cumin seeds
  • 1 2inch cinnamon stick
  • 3 whole cloves
  • 1 tbs chopped ginger root
  • 3 garlic cloves, chopped
  • 3 serrano chiles, chopped
  • 3 cups fresh cranberries
  • 1 cup brown sugar


  1. In a large sauce pan over a medium flame heat the vegetable oil.
  2. Add the cumin seeds, cinnamon stick,  and cloves.
  3. Allow them to sizzle until they become fragrant, around 10 to 15 seconds.  Then add the ginger, garlic, and serrano chiles and saute for about 3 minutes.  Then add the cranberries.
  4. Cook until the cranberries start to bust open.  Then add the brown sugar and continue to cook until the sugar is dissolved.

November 29, 2010 at 9:10 pm 1 comment

Cous Cous with Pumpkin and Cod

The following recipe comes from Chow and Chatter, adding roasted pumpkin to cous cous gives it wonderful fall color and a sweet and seasonal taste:


  • half a roasted pumpkin – roasted with a little olive oil, salt and pepper at 350 for 45 minutes or until soft
  • 1/2 a red onion chopped
  • 4 cloves of garlic
  • 3 chopped tomatoes
  • 2 pieces of cod
  • 2 chili peppers
  • 1/2 a cup of finely chopped parsley
  • a pinch of smoked paprika
  • one pack of cous cous


  1. saute the onion and garlic for 5 minutes
  2. add the tomatoes and reduce down to a sauce
  3. add the cod, chili, parsley and paprika and cover poach for about 10 minutes until soft
  4. meanwhile cook the cous cous – while its boiling add the pumpkin then allow it to sit for a few minutes
  5. add the cous cous to plate and place cod on the top

November 8, 2010 at 4:10 pm Leave a comment

Fun Recipe Ideas for Pumpkin

We all love pumpkins selecting the perfect one for the front steps or carving them to light up at night, but the possibilities with cooking are endless. So next time you visit the pumpkin patch be sure to pick up a few more for cooking!

  • Add to soup with cumin, cinnamon and turmeric
  • Make a classic American pie with our signature pumpkin spice blend
  • Make muffin pumpkins for a new twist on the morning muffin with coffee
  • Make a Japanese style custard with it and serve in the shell
  • Or why not use pumpkin puree as a change from mashed potato with a dash of curry powder added
  • Make a pumpkin cheesecake and wow your guests at Thanksgiving
  • Make a Bangladeshi and lamb curry
  • Mix the flesh with meat, North African spices and rice
  • oh and don’t forget the seeds roast them in the oven for a nutritious snack later

November 8, 2010 at 4:07 pm Leave a comment

Fun Facts on AllSpice

  • Allspice seasoning is derived from the dried berry of the Allspice tree
  • The tree got its name when the British couldn’t decide which spice it was so named it all spice
  • It has notes of cinnamon, nutmeg and cloves
  • The oil is exacted and often used in cosmetics such as the mens fragrance old spice
  • Allspice is native to Jamaica and central America with most of the Worlds allspice being grown in Jamaica
  • In the 19th Century Russian soldiers added allspice to their boots to keep their feet warm
  • The Arawak Indians of the Caribbean used the spice to cure meat
  • Allspice can be used as berries, freshly ground or as a powder

Recipe Ideas:

  • Pickling fish such as Herring in Scandinavia
  • In marinades
  • In pates
  • Add to sausages and terrines
  • Add to cakes and pies
  • Add to Christmas pudding
  • Use to make Jamaican pork Jerk
  • Add to soups and pureed root vegetables

So the next time you get allspice how will you use this most versatile of spices?

October 26, 2010 at 11:58 pm Leave a comment

Sumac Spiced Summer Salad

The following recipe comes from Chow and Chatter:


  • a big bowl full of mixed greens
  • one tomato quartered
  • a hand full of blueberries
  • one small Persian cucumber sliced
  • one tablespoon of good quality extra virgin olive oil
  • one tablespoon of balsamic vinegar
  • sumac powder sprinkled on the top to taste
  • about 8 wedges of chaumes


  1. simple toss all the ingredients together and enjoy with fresh ciabatta or a French baguette

August 30, 2010 at 2:37 pm Leave a comment

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