Oaktown Spice Shop's Staff Picks!
We couldn't help but notice that our spice monger friends over at Oaktown Spice Shop have been posting some pretty fun staff picks as of late on Instagram. The locals who work in their shops are all foodies (of course), so let's just say they know their spices, and they have some seriously tempting suggestions for how to use them.
Here are a few of the staff picks we're digging, we can't wait to stuff them into some stockings during the holidays!
Hawaiian Red Alaea Sea Salt
“The first time I actually tasted it (on a milk chocolate truffle), I was in love. Since then, I’ve always made sure to have this salt on hand for finishing everything from sweets and cocktails, to good quality butter atop fresh crusty bread, to soft cheeses.”
“Our Korean BBQ is a spice blend that I love to use when I’m feeling particularly energy-deficient. The flavor is somehow both warm and savory, as well as zesty and bright…”
Japanese Curry Powder
“The first time that I made our Japanese Chicken Curry recipe for him – along with iced Clear Mind Mint Tea and the customary fukujinzuke pickles -- my grandpa’s eyes lit up and he said, ‘This tastes just like the curry my grandma would make for me when I lived in Japan!’”
Calabrian Hot Chile
“I can’t say exactly what goes on when you mix this stuff into a bubbling pot of tomatoes, onions, garlic, and ground meat…, but the results are astounding. Like the three-dimensional pictures of the Renaissance masters, there is something that the Calabrian chile adds that makes any dish greater than the sum of its parts.”
Better Than Everything Bagel Spice
“I find that my cooking often reverts to a very simple, unimaginative formula: x+NaCl, where x equals my groceries. Not so with Better Than Everything Bagel. I put Everything Bagel spice on everything and every time I taste a new delicious flavor.”
“…one traditional way to prepare an omelette: omelette aux fines herbes. Very simple: eggs, cheese, fines herbes. I’ve never spent a semester abroad, but the Fines Herbes make that hard for me to believe sometimes.”
A versatile and mild curry blend that pleases everyone. In contrast to the other curry blends we offer, the French-inspired vadouvan derives its delectable flavor from roasted shallots and garlic. The inherent sweetness of the roasted alliums pairs beautifully with… charred carrots.”
A mainstay in Indian cuisine, amchoor (or amchur) is created from pulverizing unripe, dried mangos. The result is tart, citrusy, and a little musky. I find myself reaching for it often when I need to add some tang to a dish.
My go-to chile flake – smoky, sweet, and earthy with a color reminiscent of red wine. This Turkish chile is… a welcome diversion from the ubiquitous crushed red pepper flake. Perfect for topping baba ghanoush or adding zest to a humdrum weeknight salad.