This Summer's Top 3 Cooling Drinks

Summer certainly seems to have come early this year (not that I am complaining!) but this does mean we will be on the hunt for ways to stay cool and keep our body temperature regulated both during the day and at night.

In India where temperatures soar during the summer months, yogurt is often used to make drinks known as lassi's to help people stay cool. Yogurt is naturally cooling on both the digestive system and body generally and when added to water, it becomes a great hydrating drink to quench that thirst!

A Traditional Lassi is usually savory, seasoned with cumin, salt or cilantro or all of these things. I have put a more middle eastern twist on this first recipe with sumac, another spice known for its cooling properties.

Serves 2

1/2 cup greek yogurt (full fat please!)
100 ml cold water
1/4 tsp Spice Sanctuary cumin ground
1/4 tsp Spice Sanctuary sumac

Mix all ingredients in a blender and drink cold!

My second version of lassi is using watermelon, another cooling ingredient in itself and buttermilk. Buttermilk is essentially a fermented milk drink with acidity in its taste which actually benefits the gut as it acts like a probiotic. For a little exoticness, I've added rose water into the mix to further boost the cooling nature of this delicious drink! And for spice, I chose fennel seeds and fresh mint. Both of these work on the digestive systems, dispersing the heat away from there and also cooling the body down too. So much of our body heat and internal heat resides in our gut and it is important to cool this area down as much as any other.

Watermelon Mint & Rose Lassi

Serves 2

1 cup watermelon chunks

1/2 tsp Spice Sanctuary Fennel Seeds

2   fresh mint leaves

1/2 tsp Rose water

200ml Buttermilk (or you could also use kefir as an alternative probiotic)

Blend all the ingredients together and enjoy cold over ice.

Last but not least, since the base of lassi is always dairy based, I would be remiss if I didn't create a recipe suitable for those with lactose intolerances. 

This Peach and Pistachio Lassi is quite rich and decadent and so easy to make.

Serves 1

100-125 ml cold Pistachio milk (made from pistachios and water, blended and strained - no need to soak)

1/4 tsp Spice Sanctuary Cardamom Ground seeds

1 Peach, cut into chunks with skin on

drizzle maple syrup to taste

Blend all the ingredients together and enjoy immediately!

There you have it, 3 easy ways to help you sip on something cool this summer and guaranteed to be patio pleasers too!

Anti-Inflammatory Banana Bread

Ahhh Spring is in the air (or at least it should be!) and it's time to get rid of those cobwebs and surplus things around the house with some spring cleaning. But have you ever thought our bodies may also need a spring cleaning to stretch out those joints and muscles and aches and pains that have been harbouring within through the winter?

Whether you've had a cold or joint pains, inflammation is so common and lately I have become a bit of an obsessive about boosting my immunity and reducing inflammation. The one spice that speaks (or shouts, depending on how many clinical studies you have read) is Turmeric! I have been using it a lot (well more than usual for a Spice Queen!) in Golden Milk and more recently in the sweeter things in life.

We all know that sugar is an inflammatory food but, like anyone, I get cravings for that something sweet or  even cake, so I decided that I needed to face my baking demons (I am not a baker at all) to create something that would satisfy the craving but also use ingredients that help against inflammation.

Bananas, Nuts, Spices including True or Ceylon Cinnamon, Gluten Free flour and no refined sugars and voila, here's a banana bread that is both guilt free and tasty!

ANTI-INFLAMMATORY BANANA BREAD

Gluten Free; Dairy Free; Vegan ; Sugar Free

Ingredients:
2 cups Almond Milk (unsweetened)
2 frozen or really ripe bananas
3 Tbsp Apple Sauce (unsweetened)
1/2 tsp Vanilla Extract
1 cup Gluten Free All Purpose Flour (I used Bob's Red Mill)
1/2 tsp Baking Soda (aluminium free)
1 Tbsp Chia Seeds
1/2 tsp Spice Sanctuary Cardamom Ground
1/4 tsp Spice Sanctuary True Cinnamon
1/4 cup finely chopped walnut pieces
1 Tbsp Coconut Oil
1/2 Tsp Spice Sanctuary Turmeric
6 twists of Spice Sanctuary Peppermill Pizzazz Spice Blend (or 1/4 tsp if manually grinding)

How to Make:

1. Preheat the oven to 400F and grease a loaf pan with some melted coconut oil or line with parchment paper.
2. In a mixing bowl, mash the bananas and add in the wet ingredients: almond milk, apple sauce and vanilla extract and mix well.
3. In another bowl, mix together all the dry ingredients except for the coconut oil, turmeric and peppermill pizzazz.
4. Slowly combine the dry ingredients in with the wet until you get a fairly thick batter.
5. Melt the coconut oil and add in the turmeric and peppermill mix into the oil and combine well so that the anti-inflammatory properties get to work.
6. Now, add in the turmeric mixture into the batter and fold in really well.
7. Transfer the mixture into the loaf pan and bake in the oven for around 30 minutes or until a skewer comes out clean.
8. Allow the bread to cool before turning out. If you're feeling adventurous, you can ice the bread with my chocolate dipper sauce.

How to Enjoy:

You can cut into slices or squares and enjoy this guilt free with a cup of Golden Milk for a real turmeric boost or with any herbal tea!

Cinnamon Sweetheart Pancakes

One week away from Valentine's Day and I was invited back to Global Calgary to talk cinnamon and showcase a healthy pancake recipe perfect for sharing with your sweetheart!

There are a multitude of reasons why we should be incorporating more cinnamon into our diets but very few people know the differences between different types of cinnamon and which one is actually better for you. True Cinnamon is our bestselling spice and always receives stellar reviews from customers. To find out why you need it, click here to watch the segment and read more here.

 

It's time to share that recipe so that you can plan an extra sweet and healthy Valentine's Day breakfast for your sweetheart!

Cinnamon Sweetheart Pancakes
(gluten free)
(makes 12)

1 cup    Brown rice flour
1/2 cup Urad dal flour (found in most Indian grocery stores or ethnic sections in supermarkets)
1/2 Tsp Baking Soda (aluminium free)
1 Tsp    Spice Sanctuary Coorg Bold Cardamom Ground  (a known aphrodisiac)
10        Strawberries, hulled and roughly chopped
400 ml Water
1 Tbsp Cocoa powder (undutched preferably)
1 Tsp   Spice Sanctuary True Cinnamon
1/4 Tsp Spice Sanctuary Sweet Delight Spice Blend (optional)
Coconut oil
Maple Syrup

How to Make:

1. Combine the flours, baking soda and cardamom in a bowl and mix well.

2. In a pan, reduce the strawberries down in about 100ml water on a medium heat until the berries soften and it is almost a puree consistency. 

3. Add the reduced strawberries into the dry mixture and add the remaining water and whisk into a smooth fairly thick batter. If you need to add more water, do so.

4. Lightly grease the inside of your heart moulds, if using, and heat a little coconut oil in a non stick frying pan on a medium heat. Ladle enough batter to fill up the mould or one ladle to make a round pancake. 

5. As soon as the outer edges start browning and you see holes perforating through, gently flip pancakes over. If you are using a mold, gently prize the edges away from the mold, lift the mold away before flipping the pancake.

6. Cook the pancake for another minute or so. Repeat until all the batter is used up. The batter will also keep in the fridge for a few days.

How to Enjoy:

When you are ready to serve, mix together the cocoa powder and remaining spices, using a sieve, sift the mixture generously over the pancakes and drizzle with some maple syrup.

Happy Valentine's Day!!

Spice Detox with Golden Milk Tea

2015 is here and it's going to be a great year so why not start the year as you mean to go on or at least try!! Ever since coming back from Vietnam (more on that trip later!) I have been feeling a little sluggish and was inspired to create a Spice Queen version of a drink my Mum used to give me as a child to get me over my winter ailments and blues.

Golden Milk is a traditional Ayurvedic drink made with turmeric and milk and then different variations of spices after that, used both for cleansing and improving immunity against colds and flu.

The colouring agent, curcumin, in turmeric, the key spice in this recipe, helps increase bile production which the liver needs to eliminate toxins from our bodies. It is also a powerful anti-inflammatory and so works the digestive system too which is equally important in detoxing. It is important that the better the curcumin content the more effective using turmeric for this purpose will be.

The response I received from viewers when I demonstrated this recipe on TV recently was amazing so here is the recipe that will get you addicted to this beautiful golden healthy drink!

Ingredients (Serves 1):

1 Cup Almond or Organic Milk

1 tsp  Spice Sanctuary Turmeric ( known as a liver cleanser)

1/4 tsp Spice Sanctuary Coorg Bold Cardamom Ground (a good diuretic and good for digestion)

1/4 tsp Spice Sanctuary Ginger Powder (known to help blood flow and digestion)

pinch   Spice Sanctuary Saffron (known to help cleanse the liver)

1 tsp   Organic Coconut Oil

Honey to taste

How to Make:

1. Pour the milk and spices into a blender. Blend together for a minute or half that time if you have a high speed blender.

2. Next, transfer to a saucepan, add the coconut oil and honey and bring the milk to a boil on a low heat, stirring occasionally.

How to Enjoy:

1. Drink this golden deliciousness immediately and preferably first thing in the morning and at least an hour before bedtime. If the spices leave a residue on the bottom of your cup, give it a stir as you're drinking.

HAPPY DETOXING AND HAPPY NEW YEAR!!

Chai Spiced Party Punch

The theme for this past weekend's TV segment on Global Calgary was a Chai Spiced Party Punch. Originating from India, Punch derived its name from the Hindi word "panch" meaning five. Traditionally this drink was made up of sugar, water, lemon, spices and other fruit juices. When it was subsequently transported to England and other western countries, it started taking on many other forms.

To stay true to this versatile and easy to make party drink, I wanted to create a recipe using five healthy and delicious ingredients, one of them obviously being spices!

Watch the video here to catch more of my personal tips on when to use whole versus ground spices and how to get more out of using your spices with one simple storing tip!

Chai is also traditionally Indian and means "tea" but in modern times we relate it to more of a spiced tea made up of warming and digestion enhancing spices. The below versions allow for both a caffeine free version and not.

Chai Spiced Party Punch

Serves 2-4

 

Ingredients:

2 cups of no added sugar Apple Juice

1 cup of no added sugar Pineapple Juice

5 Spice Sanctuary Coorg Cardamom Pods, slightly cracked open

6 Spice Sanctuary Cloves

1 Tbsp  Unrefined organic Apple Cider Vinegar

1/4 Tsp Spice Sanctuary Ginger Powder

1/4 Tsp Spice Sanctuary Nutmeg Ground

1/2 Tsp Spice Sanctuary True Cinnamon 

1/4 Tsp Spice Sanctuary Coorg Cardamom Ground Seeds

1 cup  Coconut Water or brewed black tea

1-2 measures of Rum or Brandy (optional)

Lemon and Orange Wedges to garnish

How to Make:

1. Pour the apple and pineapple juices into a pan and add in the whole spices and a few twists of a good black pepper. Bring to a boil.

2. Next, add in the apple cider vinegar and remaining spices and continue to simmer for another 10 minutes to fully allow the spices to both infuse and impart into the juices.

How to Enjoy:

1. If serving cold, let the spiced juice cool completely before, straining into a punch bowl and then adding in some cold and naturally sweetened coconut water and (alcohol) adding the citrus slices to garnish. The longer you leave the spices in the juice, the better!

2. If serving hot, turn off the heat and add in a cup of brewed black tea, before straining, adding in the alcohol and transferring into a crock pot, adding the citrus slices and keeping it warm.

The name says party but really you can enjoy this anytime!

Delicious Appetizers With A Twist of Spice!

With the Holiday Season well underway, there is always so much to do and prepare for that it becomes more stressful than enjoyable when entertaining. The key to any dish is pairing ingredients that go really well together and then adding flavouring that also pairs with those ingredients too which is where I come in! So why not keep it simple yet delicious this year and take a little inspiration from my three appetizer ideas with a twist of spice!

You can watch the TV segment featuring these gorgeous creations here:

 Canada's Spice Queen on CTV Morning Live

Smoked Salmon & Cucumber Bites

Gluten Free Friendly

Winter Spiced Banana Mallow Dippers

Gluten Free, Dairy Free

Potato Wedges with a Curried Spinach Sauce

Gluten Free, Dairy Free

Try these and let me know which one was the show of your party!

Are Organic Spices Better?

With Organic Week around the corner, it seems only appropriate to go back to basics when it comes to spices and talking about whether organic spices are better.

Better compared to Conventional?

Organic spices are grown without the use of pesticides and chemicals whereas conventional spices are usually grown using pesticides and chemicals. So, organic spices are definitely purer. Adhering to organic production also means that the spices cannot be genetically modified. They also typically do not contain MSG or any other nasty fillers either. In addition, organic spices won't have been irradiated or fumigated.

Better in Taste?

Now this is where I feel consumers are being misled. Just because spices may be organically grown, it doesn't mean they taste better. Taste always comes down to the quality of spices and as I have talked about before, there are many factors that contribute to quality. 

Think of it like the outside of a  house and 'organic' as the foundations to the building. You need the foundations to start the house but to complete it you also need walls, floors, windows and the roof. In this case, the rest of the house would be the pillars of quality being grades, volatile oils, harvesting methods and processing, harvest year and last but not least journey time. The house would not be the best it can be and there would be no point to the foundations if any of these components were not built or completed properly as we saw with a recent peppercorn recall.

Better for You?

Recently there has been research in the UK that showed eating organic produce was better for our health. The fact that spices are organic and not grown with chemicals is obviously a good thing in that we are not ingesting those toxins but as to nutrient value or other benefits, any purported benefits or therapeutic benefits from consuming more spices can only be as good as the quality. If, for example, one is taking turmeric to help with inflammation, it is the curcumin content in the turmeric that will help with this ailment. If the curcumin content is low (typically by the lighter colour of the turmeric as it is also the colouring agent in turmeric) then you are going to need more of it. Further, if that turmeric was harvested years ago, got repackaged and oxidised multiple times and has not been used regularly, its volatile oils will have depleted and what is commonly known as a healing spice is not so healing any more.

To conclude, in answer to the question whether organic spices are better - yes they are but they are not necessarily the best - that comes from the layers of quality you need to build on top.

10 Back-To-School Spices & Herbs for Lunchboxes

Looking for inspiration to make the kids' lunchboxes more interesting and varied? Want to start introducing your kids to spices in their meals? Want to aid their digestion and boost the antioxidants in their meals?

We've put together just a handful of suggestions on how to incorporate spices more into your kids' diets and make their lunchboxes so delicious they'll come back empty every day!

Sandwich Spreads

• Pureed Avocado with garlic, salt and pepper
• Fruit chia jams with a hint of cardamom to ease digestion
• Hummus with cumin or even a more traditional Moroccan spice blend in it
• Pesto with some nigella seeds added into the mix

Snacks

• Peanut Butter mixed with some True Cinnamon with Apple Slices
• Fruit Salad with a Maple Syrup and Sweet Delight Spice Blend dressing
• Banana Bread using some aflatoxin free nutmeg

Drinks

• Flavoured Water with fresh Mint & Cucumber
• Mango smoothie with a hint of cardamom
• Fresh pressed Pineapple Juice with black pepper
• Orange juice mixed with a little ginger and nutmeg

There you have it.. at least 10 spices and herbs you can easily use to tasty up your children's lunchboxes!

The Meaning of Quality Spices

In my career as a lawyer, we used to call words such as "reasonable" or "significant"  weasel words because what they meant to one person would be totally different to another person. In my new world of spices, I now consider words like "high quality", "premium" or "superior" as weasel words.

When spice companies describe their spices as being of 'high quality', 'premium' or 'superior' what do they mean? What do they mean to the consumer?

Spice quality could be measured by so many things - best grades, freshness by recent harvest, clean, organic, free of fillers, free of MSG and so on.

As a consumer, should and do you just take the brand's word for it or should the brand be telling you why or in what ways they define their products to be good quality?

At the Spice Sanctuary, we pride ourselves on giving as much information as we can to consumers. If they don't understand what a grade means or the impact of a certain harvesting methods, we hope to inspire them to research and find out more about these attributes. We strongly believe organic is not enough when it comes to our spices just like not every bottle of chardonnay wine is the same.

Here are just a few suggestions on how you, the consumer, can test what quality of spices mean to you:

• "Organic" does not mean the spices are fresher or have more volatile oil content. Organic farming of spices merely means that no pesticides or chemicals are used, making them purer.

• "Freshness" doesn't start from the point you buy spices from your store but rather, depends on the time when they were harvested and how short the supply chain was. It can also be determined by how much you use in dishes to get the right flavour. Less is best.

• "Quality" is not always determined by aroma - of course the more aromatic, the better the quality but quality also comes through taste, differing levels of bitterness, pungency, sharpness etc.

• Just like at school, grades matter! There is a strong correlation between the best grades translating into better quality so long as all other factors pertinent to quality are also observed.

We're always keen to know how our spices measure up for our customers, so let us know!

Spicing it up with Juices

With the bounty of summer produce and fruits well on their way to stores and farmers markets, I have become obsessed with juicing. And not just obsessed with the act of juicing but the fact that I have another outlet for creating recipes and incorporating spices into them!

Juicing is a really good way to detox the body without depriving it of essential nutrients and always use organic produce. Here are just a few of the recipes I have been working with and some ideas on how to bring those digestive spices out to help clean out the system even more!

Beet, Carrot & Cumin (pictured)

1 medium beet, peeled

8 juicing carrots, peeled

2 mini cucumbers

1 tsp toasted cumin seeds (added at the end)

Carrot, Apple & Ginger

8 juicing carrots, peeled

4 red apples, peeled, cored and cut into pieces

2 celery stalks

2 rhubarb stalks

tiny piece of fresh ginger

Mango, Apple & Cardamom

2 Ataulfo or very ripe mangoes

4 apples

1 banana

1/2 tsp Coorg Bold Cardamom (add at the end)

Other spices that would go really well with any vegetable and/or fruit juice include:

Turmeric Powder

Black Pepper (try it with pineapple or orange)

Paprika (great with a green juice)

Nigella Seeds (if juicing squash or sweet potato)

Buy Local, Buy Organic, Buy Online!

Over the past year or so, we have personally seen an increase in the number of sustainable online grocery delivery companies that have listed the Spice Sanctuary spices. Coming from the UK, online grocery shopping is quite a tried and tested phenomenon and it is so exciting for me to see that growing in Canada!

The emphasis here, though, is on these companies offering locally grown or sourced, organic and sustainable produce, groceries and more. It is changing the mindset of the consumer from driving to the grocery store or multiple stores if one store does not carry everything to having it all delivered to you. It has never been easier to support local farmers, local producers, Canadian brands and eat more sustainably and healthier. Check out these five reasons to eat local below (while our spices may not be grown in Canada, our Farm to Pantry and Best Grade Promise means these reasons also easily apply to our products).

 

The Organic Box, Spud.ca, Green Earth Organics, On The Move Organics, Peacefull Pantry, Farm Box, Eat it by Vitahealth all carry and offer our organic spices and blends but more importantly, they are all stewards and shining examples of where the natural food retail industry is heading in Canada.

What Spice Recalls Mean for Canadian Consumers

Just a few days ago, a major US brand issued a recall both in the States and Canada of their whole organic peppercorns for salmonella. 

The full recall notice can be found here as well as details of what to do if you have bought the affected items:

 http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2014-04-05/eng/1396736705517/1396736719852?utm_source=twitterfeed&utm_medium=twitter#recall-media

The impact a recall can have on both consumer and brand is significant. Organic spices are a food product (usually free from irradiation and fumigation) and therefore not immune from microbiological issues and pathogens. Indeed, no food company is immune from this happening to their products or spices but there are ways this can be mitigated by both the brand and consumer (believe it or not), especially as not all organic spices are the same. 

There are many factors that contribute to pathogens like storage conditions, transit times, micro analysis at harvest and beyond. However, the larger the company, the more likely they are to buy their products in very large quantities leading to potentially longer warehouse and storage time until sold, increasing the risk of pathogens growing in the product. This also increases the reach of people who could have bought the products, taking longer and making it harder to contain the issue and to ensure safe return of affected products. Recalls on a large scale may also cause price fluctuations in the affected product for other brands and ultimately you, the consumer. So what can you do?

What can consumers to do to mitigate their risk?

• Buy from local or smaller companies.
• Don't be afraid to try other brands - you might be pleasantly surprised!
• Don't be afraid to ask questions to the brand. You are the consumer and you have the right to know!
• Consider buying packaged versus bulk organic spices as this ensure better traceability in case of recall issues.
• Consider choosing brands that offer the shortest supply or most recent harvest.
• Use your spices everyday to avoid long term storage issues in your home.

What does Spice Sanctuary to do to mitigate this risk?

• Buy their products in smaller batches
• Ensure products meet all requisite screening parameters before and after buying them
• Ensure products are recent harvest to maximize freshness and minimize spoilage
• Ensure products are only packaged the once - rebranded or repackaged goods are exposed to multiple environments that may contribute to contaminants.
• Ensure spices are the best grades available - high volatile oils can act as inhibitors to bacterial micro-organisms

Creating Moroccan Harmony in Your Kitchen

One of the most amazing gifts the spices in our cupboards gives us is the ability to go on a culinary journey around the world right from our kitchen! This weekend, I hosted a dinner party and the theme was Morocco! Although the food was themed, the preparation and ingredients used all had another common theme: they can be used in and for so many other dishes.

The harmony of flavours created from cumin, coriander, chili, mint, cinnamon, garlic, orange flower water, rose water and nuts is quintessentially Moroccan but why just use them for this when there is a whole world of food and dishes to explore too!

Eggplant Boats

We started with an eggplant dish that I created using the Spice Sanctuary Moroccan Harmony Spice Blend. Just 3 Tablespoons of the blend mixed with some garlic, honey, lemon juice and a little oil and voila! A marinade you can use on almost anything! Try on steaks, lamb, as a salad dressing...

Harissa, Tagine and More!

Our mains consisted of one of the very first recipes I ever created - a chickpea and butternut squash tagine. This was accompanied by Harissa shrimp and a divine nutty rice dish cooked in a tagine which our friends brought!

This was the first time I made Harissa and again, I quickly realized just how versatile this paste can be too! You can use this as a hot and fiery pasta sauce, as a flavouring for soups, in place of store bought Ketchup too....

For my version of a Harissa paste, click here! 

For the other recipes mentioned, it's a tease but you'll have to wait for the cookbook :)

The Spice for all Bellys: Asafoetida (Hing)

Do you end up avoiding foods that are good for you but give you gas?

 What if you could find a simple everyday ingredient that would allow you to digest these gas prone foods better?

Sometimes named the "Food of the Gods", this is the spice that every belly needs! Asafoetida (Hing) (pr. asa-fe-teeda) is traditionally used in Ayurveda and Indian sub-continent cuisine where the diet is predominantly lentil or bean based. Asafoetida is a resin that is extracted from a perennial herb plant. The resin dries to a dark red, brown colour and on its own is difficult to grate or ingest as it is so potent. It is, therefore, more commonly found and consumed in a compound form where the powdered asafoetida is mixed with wheat and gum arabic.

The hunt for a certified organic asafoetida which was suitable for celiacs was proving really difficult but with perseverance, research and development, we were ecstatic to finally source a very good version. It is gluten free, grain free and has a minimum of 30% asafoetida resin content, making a little go a long way!

HOW DO I USE IT?

If you've used asafoetida before, you will know that it has a sulphuric smell but don't let this put you off! As soon as you add it to your cooking, the smell and taste dissipates.

Our recommendation is that you always use about 1/4 tsp in any dish (doesn't have to be Indian!) that uses the following ingredients:

Beans

Lentils

Pulses

Brocolli

Cabbage

Brussel Sprouts

Asparagus

Starches like potatoes

It is also a great substitute for onions and garlic if you have none in the house!

WHAT ELSE IS IT GOOD FOR?

Apart from being heavily used as a digestive aid, Asafoetida is a proven anti-bacterial and thought to be excellent at fighting influenza and candida. In fact, scientists even found it really effective in fighting the H1N1 virus!

Meeting the Spice Farmers

Wow, it has been over a year since we've posted a blog! This hiatus was not because we had nothing to write about but the total opposite..we were extremely busy building up the business and spreading the Spice Sanctuary spice love!

We started this year with 55 retail locations across Canada stocking our spices and a fabulous trip to go and meet the farmers who are growing our increasingly popular products! Apart from learning so much about how far organic farming has come along in India and of course seeing the spices in their sapling form to ready for harvest, the one thing we took away from our tours was just how much love, effort and skill these farmers dedicate to growing such beautiful spices. Their infectious smiles and warm hospitality was only a tiny glimpse into the love they pour into their farms and crops. No wonder we feel so much more connected to our products and more appreciative of their freshness and journey.

Meet Farmer Dehra AKA the King

He owns a small farm near a windfarm in southern Indian growing organic ginger. The ginger is then washed, sliced, sun dried and then powdered. Did you know that the ginger crop takes up so many nutrients from the soil that, once harvested, ginger cannot be grown in that same plot of land for a few years? This means Farmer Dehra has to be so versatile in what he grows on this plot in future years and hope that the yields will be good.

Meet Farmer Joy and his daughter

Farmer Joy has a 2 acre farm growing ginger and turmeric. Both of these spices are from the ginger family so grow in similar soil conditions. Turmeric takes about 9 months to grow and when the leaves are dry, the roots are ready to harvest. Shortly after, it is boiled for many hours before being sun dried (what the daughter is holding) and powdered.

Meet Farmer Shruthi, the Cardamom farmer

Farmer Shruthi's farms are in the Coorg region of India where the best Cardamom in the world is grown. Who knew that cardamom needed such skilled pickers for it to be the best quality - the difference between the inside of your cardamom pods being black seeds or gray or brown seeds is all down to the picker knowing which pods are ripe or not. The pods are then dried and graded by size and volatile oil content, bold grade being the best available.

Meet Farmer Ganesh

Farmer Ganesh owns a beautiful farm with his family and brother. They, like many farmers, utilise intercropping. This means they learn to grow different crops among different trees and soil conditions to optimise yields. Here we saw organic nutmeg, bananas, vanilla, turmeric, tamarind, lemongrass, dragonfruit and more!

We met so many other farmers and saw how organic composting and manure is made and even visited a biodynamic farm where the crops are grown using an astrological calendar and other prescribed methods and the crop yield has multiplied by 30%. There is only word to describe this experience. 

Amazing.

The Bulk v Packaged Spice Debate

Going to a spice market to buy your spices from bulk bags is a great experience and one reminiscent of many Asian and North African cultures but for the majority of us, this is not reality when it comes to buying spices for our everyday cooking.

So, which is the better way of buying spices - bulk or in pre-packaged form? This is a debate I have been having with myself for a while now and as you will see from the pros and cons I have outlined below, I have finally reached a conclusion. 

 

Why Buying Bulk Spices can be good

1. You buy only as much as you need at a time.

2. Minimal packaging and therefore, it is arguably more environmentally friendly.

3. Cheaper.

4. Better for experimenting - if you just want to try a little of a particular spice before buying more.

Why Buyers should beware of Bulk spices

1. There may be no brand attached to the jars and so consumers do not know which company is behind the spices they buy.

2. It is not so easy for consumers to know when the spices in the bins or jars have been replenished, is it a swap out or first in, first out basis? How are batches and lots separated and identified in case of a recall?

3. There is unlikely to be any information on the spices themselves.

4. The spices oxidise each and every time the jar is opened, scoops are taken in and out. The oxidisation compromises whatever quality the spices had in the first place.

5. It is not so easy for consumers to know how the stores receive and store the bulk spices. If they part open bags to put into bins or jars, how are the remaining spices stored and is their quality compromised?

6. There is a risk of cross contamination from not just other bulk spices or products but bacteria from different consumers.

Why Pre-Packaged spices can be good

1. These are always branded and so there is consumer confidence in the quality associated with different brands.

2. The packages cannot be opened or tampered with and so oxidisation is not an issue.

3. There is more likely to be a wider selection of spices available.

4. Labelling on the packaging has to be government and regulatory compliant and so if spices are labelled as "organic", in almost all cases, consumers can take comfort that the company is compliant and has met all certification requirements.

5. Buying quantity spices may inspire you to cook more with them which is a great thing!

6. Some spices or spice mix packages may come with recipe ideas which you would not get with buying bulk.

7. You don't need to have separate spice containers at home as usually if you buy spices in re-useable packaging, they can be stored as is.

Where Pre-Packaged spices may fall short

1. Arguably more packaging is required and so there is more of a negative carbon footprint impact.

2. There may be more wastage if people do not use the spices as regularly as they would like.

3. More expensive than bulk.

4. Depending on the length of the supply chain, there is no guarantee that pre-packaged spices are any fresher or older than their bulk counterparts.

My conclusion?

As biased as it may sound, my preference is in favour of pre-packaged spices. While the environmental impact does not sit entirely well with me, the issue of quality of spices prevails over all else in my mind. I wouldn't go and buy good quality wine from a bin and so this is no different.

Even though I still don't think there is nearly as much transparency to the consumer from most pre-packaged brands as there should be, it is better than not having any information at all. Accountability is more likely to be better with branded products than bulk.

"There is a greater appreciation and awareness for packaged products for health and sanitary reasons, and a recognition of the value of what a brand brings to products. If we look out over the next five to 20 years, we are confident that we are going to see more of a migration from bulk spice to the packaged branded product" Keith Gibbons, CEO McCormicks Canada.

This is by no means a right and wrong debate and so let us know how you prefer to buy your spices and why!

Spicy Christmas Beverages

When we think of the Holiday Season, food always comes to mind but it's always a good idea to have a couple of drink recipes to hand to toast the festivities. I have created the following two recipes which can be served hot after dinner or late evening in front of the fireplace or made in advance and chilled to be sipped as an aperitif or as part of an alcoholic cocktail.

Click on the recipe sheet below to view in larger format. Try them out and let us know what other ways you served them!

The Value of True Cinnamon

Ahh..Cinnamon. The warming, sweet and delicious spice that is known for its potential to help balance blood sugar levels, lower cholesterol and fight against yeast infections among other conditions.

Like with most things, the better the quality, the more effective and functional it will be. Cinnamon is no different. In North America, there is no need to distinguish true cinnamon from another variety of cinnamon which is more inferior. The quality difference also defines the potential impact on health. Studies have consistently found that Cassia cinnamon has significantly more couramin levels than True or Ceylon Cinnamon. Couramin in high doses can cause liver damage and potentially issues for blood clotting. In one study, On average, cassia cinnamon powder contained up to 63 times more coumarin than Ceylon cinnamon powder and cassia cinnamon sticks contained 18 times more coumarin than Ceylon sticks.

Sadly, you only need a little bit of Cassia to reach your tolerable daily limit (TDI). A more recent study in Germany found that, for an adult with a body weight of 60 kg, the TDI is reached, if 2 g of Cassia cinnamon with average coumarin content are consumed per day. For an infant with a body weight of 15 kg, this is the case if 0.5 g of Cassia cinnamon with average coumarin content are consumed per day. Consumers who frequently eat large quantities of cinnamon as a spice should therefore opt for the low-coumarin True cinnamon. True Cinnamon is more expensive but clearly better for you.

 Here are some ways to tell the difference:

Name

The real Cinnamon is more commonly known and sold as True Cinnamon or Ceylon Cinnamon to differentiate it from all other varieties.

 Botanical Name

True Cinnamon is derived from Cinnamom Zeylanicum or Verum  and is usually grown in Sri Lanka or India whereas other Cinnamon could be from China, Indonesia or Vietnam is usually a derivative of Cassia, often known as Saigon Cinnamon or Chinese Cinnamon. In North America, Cassia can be called Cinnamon, hence the consumer confusion that arises.

Colour

True Cinnamon (below top) is usually light brown to pale tan whereas Cassia (below bottom) is usually much darker, verging on a reddish brown colour. Both forms of Cinnamon can be bought in quills, bark or ground form.

Categorization & Taste

If you look at our grades of taste profiles for spices (hot, pungent, tangy, sweet & mild), the true cinnamon would be a sweet spice. True Cinnamon in its ground form is very dusty in texture and still light in colour. It is sweet smelling and has woody undertones with no lingering bitterness or pungency. By comparison, Cassia is slightly coarser in texture and does have a slight bitterness to it and the powder is darker and redder.

Quick Tips for Everyday Use

Here are some ways to incorporate True Cinnamon into your diet:

1. Breakfast: Add 1/2 teaspoon to smoothies, spread on toast, add to granola
2. Snacks: Sprinkle a little on fruits like apples, pears, bananas,
3. Treats: Sprinkle a little over ice-cream or in a chocolate sauce
4. Savoury: Cinnamon pairs really well with Chili so try adding a little bit to curries and any Mexican dish!

Know what you buy and why you are buying it before you buy it.

Let's Chat about Chaat

As I prepare for our  Indian Street Food booth (with a healthy twist of course!) at the Canmore Folk Fest, it is only appropriate to about the most common form of street food in India - the Chaat!

Chaat (meaning "taste" or "lick") is the umbrella name given to savoury snacks and appetizers in Indian and Pakistani cuisine. Most Chaat dishes originated in my state of Gujarat or Uttar Pradesh but it is widely popular all over the Indian & Asian Sub-continent now. It usually comprises of something crunchy, a vegetable or bean layer, chutneys or sauces and of course special spice mixes! Many are eaten cold and some hot. In India, these are typically offered by food carts or specialist restaurants and in the West, in most Indian restaurants. Just as there is so much diversity within Indian food (other than Butter Chicken!), there is just as much in the different types of Chaats.

What I love about Chaat is that it encompasses a real balance in flavours . Take the Chaat I will be making for the Folk Fest: a Healthy Chickpea Chaat. The crunch will be kale (and hemp seeds), the bean: chickpea to be served in a tamarind sauce and also a coconut yoghurt chutney as an optional. The organic spice mix will include cayenne, cumin, mango powder (amchur), coriander, salt and other spices This is quite a tangy dish given the tamarind and yoghurt chutney but the spice mix is well balanced with the hot, pungent, tangy, sweet and mild. Refreshing, gluten free and so good for you!

Other examples of Chaat are:

PAPDI CHAAT

(small, fried, wheat flour disk piled with potato or chickpeas, tamarind sauce, mint sauce and yoghurt)

 

BHEL

(puffed rice to which onions, green chilies, herbs and various sauces are added)

and of course the more popular Samosas and Pakoras!

If you haven't tasted Chaat, add this to your bucket list for sure! If you have, what's your favourite?