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Search Results for: chai

More Than a Minute for Chai…

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The trains of India are legendary- they wind through the vast countryside and into the crowded cities, packing in locals and adventurers alike. Merchants selling traditional tea beverages- or chai wallahs- announce their wares at every stop, circulating through the cars to provide passengers with cups of steaming brew in low-fired clay cups (that you throw out the window when you’re finished!), jumping from the train as it pulls away from the platform.

Chai is such an integral part of the Indian culture that even if you’re miles away from food or potable water, there will always be someone to give you a hot cup of chai. The classic version is an aromatic brew centered around a black tea base, flavored with spices, and tempered with milk and a sweetener. Traditional chai beverages are brewed with different proportions of  warm, sweet spices such as ginger, cardamom, cinnamon and clove.

World Spice offers a variety of original chai blends to suit most any palate. Our most popular Sweet Chai is most traditional, with a little orange peel added for a full, aromatic flavor. Our Roast Chai makes use of deeply toasted spices to produce a sumptuous brew reminiscent of cocoa- and is also fabulous infused in to alcohols, or ground and used in desserts. Our Chipotle Chai is the chile-heads’ dream- flavorful, smoky, and spicy. The heat of the chile warms from the inside-out, no matter how frigid the drizzle.

We like to brew chai in a 16 oz. french-press pot, because it allows us to steep in two stages, getting maximum flavor from the spices while preventing the tea from becoming bitter. Add two tablespoons (or more!) of freshly cracked chai spice, and fill the pot half way with boiling water. After steeping for three minutes, add two tablespoons of black tea- our favorite is Assam- and top off the pot with more boiling water. Steep another three minutes, press, then add warm milk and honey to taste. Feel free to adjust the spice to tea ratio for a perfect personalized cup. If you’re accustomed to processed, syrupy chai concentrates, this process will be a revelation. Though a bit more of a time investment, you’ll find the reward well worth the effort- both for the steamy and fragrant amber brew, and for those few minutes you’ll learn to delight in taking for yourself.

Categories: Hot Topics, Indian Subcontinent, Notes from the Field, Spice Notes, Sweet Somethings, Wet Your Whistle | Tags: , , , , , | 1 Comment

World Spice Holiday Gift Guide

Peace.

Peace.

Give the gift of spices and continue to share the simple joy of flavor with friends and family long after the decorations come down.

 

Make Your Own Curry giftset with a shiny Masala Dabba

Make Your Own Curry giftset &  Masala Dabba

FOR THE CULINARY ADVENTURER-

 

Primal Pork and Beef Towels and Corresponding giftsets

Primal Pork and Beef Towels and Corresponding giftsets

FOR THE MEATLOVER  -

Shake: A New Perspective on Cocktails

Shake: A New Perspective on Cocktails

FOR THE COOK THAT HAS EVERYTHING–
Brown Betty, Black Tea, and Tea Strainer

Brown Betty, Black Tea, and Tea Strainer

FOR THE TEA AFICIONADO - 

 

FOR THE COUNTRY HOME KITCHEN-

Saffron, Piment d'Espelette, Fennel Pollen & Truffle Salt

Saffron, Piment d’Espelette, Fennel Pollen & Truffle Salt

STOCKING STUFFERS AND HOSTESS GIFTS-

Still stuck? Check out our Gift Cards, Gift Cards, and more Gift Cards!

Categories: Hot Topics, Recipes | Leave a comment

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Curry Bread Pudding

Who says you have to make curry with curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant and since trying theirs we have come up with some delightful variations of our own- and nothing says holiday like bread pudding. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy.

Curry Bread Pudding with Cardamom Cream

Ingredients

For the Pudding
5 cups cubed stale or lightly toasted bread
1 cup diced apple
2 cups half & half
2 teaspoons Kashmiri or Madras Curry, finely ground
4 eggs
1/2 cup maple syrup or agave nectar
1 teaspoon vanilla extract
For the Cardamom Cream
1 cup heavy cream
1/2 teaspoon cardamom seeds, cracked
1/2 teaspoon sugar

Instructions

    For the pudding:
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
  3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
  4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
  5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
  6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
  7. For the cardamom infused cream:
  8. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
  9. Pour warm cream over the pudding and serve.
http://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Curries & Masalas, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Tea Season is Upon Us!

Beautiful Sherrie with beautiful Assam

Beautiful Sherrie with beautiful Assam

It’s always long about this part of October that I find myself finally letting go of the end-o’-summer doldrums, and suddenly excited to break out my wool sweaters and boots, hear that satisfying crunch of frosted grass as I cross my lawn in the morning, and most especially, curl my fingers around a hot mug of steamy tea that fogs my glasses, and fills my nose with its intoxicating aroma. In preparation for that first freeze, we’ve added a bounty of new varieties to the tea section that I’m certain you’ll enjoy- they’ve even enticed me out of my all-day-every-day chai habit! This post, the first of a two-part installment about our updated menu, will cover the darker teas- three black teas, and one phenomenal pu-ehr. Oolong and green tea drinkers, stay tuned for part two!

Dian Hong (Golden Needle):

Loose leaf black tea

Tian Hong – Golden Needle

Though we in the west refer to fully oxidized tea as “black,” referring to how it appears dry, the Chinese call it “red,” for the color of the brew. Dian Hong is a classic Chinese black tea from Yunnan Provence; “Dian” for Yunnan, and “Hong,” meaning “red.” Our variety comes from the large leaf pu-erh tea trees, and is full of enormous golden buds- which to the connoisseur means a sweeter cup with less astringency. After the first steeping, the soup has a bold, rich texture, and flavor like hot chocolate with a bit of a malty tone. Brew each serving of leaves three to four times, and taste as the body gets lighter, but the aroma gets sweeter. I drink this one first thing in the morning, and let it carry me up until noon!

Loose-Leaf Pu-Ehr:

Pu-erh tea black tea

Loose leaf Pu-erh

Pu-erh is also produced in the Yunnan province of China, from the same trees that give us the gorgeous Dian Hong. To process these leaves in to pu-ehr, the tea leaves are picked, piled, dampened, and turned periodically for six months to a year to ensure even fermentation. Once the tea is considered ripened, it is dried. The highest quality leaves are left loose, while the rest are graded, then steamed in to a variety of shapes- pressed in to citrus fruits, bricks, or little cakes. This gorgeous loose pu-erh does not need the usual rinse cycle of our tuocha pu-erh. The the earthy, barnyard quality of pu-erh may be an acquired taste, but for me, it’s reminiscent of a clean forest floor after a rain. If you like beets, mushrooms, and figs, chances are, you’ll appreciate this unique flavor. Each steeping of the leaves produces progressively sweeter tea- as many as ten times! This is the tea for rainy Saturday mornings with the crossword.

First Flush Darjeeling:

Darjeeling

Darjeeling First Flush

When talking tea, “flush” refers to the time of harvest. Darjeeling, from West Bengal, India, is harvested five times throughout the year. At “First Flush,” in mid-March, only the new spring growth- one bud and two tiny leaves- are harvested, and minimally processed. The result is heavenly- complex, nuanced, like orange blossoms and sweet grapes. Though it’s sold as a black tea, our rare and prized First Flush Darjeeling has more in common with Chinese oolongs than it does most black teas, with a gentle, light brew that absolutely lives up to its reputation as the “champagne of teas.” This is my two-o’clock tea- my reward for a day two-thirds done! (For a more classic black with the Darjeeling profile, try the Second Flush-harvested in June- a more robust, spicier, darker amber cup- it’s my go-to pairing for that chai I said I was giving up!)

Assam:

The state of Assam in India is home to rolling, verdant hills, and a venerable tea tradition. Political unrest and poor weather have plagued the area for some time, so procuring an Assam tea that lives up to our exacting standards has been no easy task! Though we’ve always managed to get our hands on a tea that satisfies us, this crop is easily the best we’ve seen in years. The heavy rains of the monsoon season in this region are what give Assam tea its classic “malty” characteristic, and this tea has no shortage of that, but is matched with a unique sweetness, reminiscent of wildflower honey. Its brisk flavor and medium body make it ideal as breakfast tea, though the World Spice team takes it all day long, buoyed by milk and sugar in the British tradition. It’s again, a classic pair with any of our chai masalas.

These teas are a lovely start to embracing the autumn chill, and expanding your horizons beyond your hot beverage rut du jour, whatever it may be. Order a few ounces of a soon-to-be-favorite online, or pay us a visit on a foggy morning for an in-person taste!

Categories: Tea, Wet Your Whistle | Tags: , , , , , | Leave a comment

Meet the Bloggers

The World Spice crew of spice specialists offer expertise in botany and plant chemistry as well as the culinary arts. It’s a fun group, a spicy group! Read on for more information…


Amanda Bevill, aka Star Anise

 

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Amanda Bevill has a life-long love of plants. As a small girl growing up in the south, she was often introduced as the daughter that was into twigs and stems. One botany degree and years of continued study later, she is responsible for the spice and herb selection we have today.  Ever on the hunt for new exotics or varietals, she’s constantly on the go. When she is in town, she’s often brain-storming and testing new blend recipes to improve our current selections. If she does sit still for more than a moment, it’s to groom, pat, or ride her Rocky Mountain horse, Dewey, or to perfect a cocktail with an interesting spice infusion. One can not say they’ve lived until they’ve tasted an Amanda Bevill Lion’s Tail, lovingly crafted with Indian Coriander-infused bourbon!

Sherrie Hahn, aka Sassy Steak Spice

 

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Sherrie learned to cook at the side of her mother, grandmother and great-grandmother in their kitchens. She has always loved to play with food, something that was always encouraged by her mother. After college, and years of working in non-culinary fields, she decided to go to culinary school. She graduated with honors and cooked professionally in Seattle for over a decade, mostly in Mediterranean and Latin restaurants. During that time, she started working at the shop part-time; her knack at experimentation and great understanding of the blending properties of the spices and herbs led her to create several of our proprietary blends. Now full-time in the retail store, after years as our blendmaster, Sherrie loves to share knowledge with others. Her culinary motto to live by is “Life’s too short to eat boring food.”

 

Holly “Posh Spice” Morris, aka Peppermint

 

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Holly is one of our most prolific bloggers, primarily because she is always around the kitchen, but never actually gets her hands dirty.  An enthusiastic foodie, she counts herself very lucky to have grown up in a family of fine cooks, to work with a group of recovering chefs, and to eat out on a regular basis in Seattle’s amazing food-scape. Responsible for the cookbook selections at the store (among other things), she loves to read up on new recipes for someone else to try. You can often find her overseeing things at our retail location along with Delilah Vanilla Bean, her very capable assistant.

Angelina Jacobson, aka Angelini Porcini

 

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Angelina’s Montessori school report card notes that “Angelina very much enjoys food preparation,” but in truth, she was drawn to professional cooking by the excess of Bob Dylan played in the kitchen and the poor behavior of her colleagues. She spent nine years in the Seattle restaurant and catering scene, and did time at a few private estate gigs. Her primary style is “Northwest,” with a heavy western Mediterranean influence, focused on seasonal products and small, local producers. She strives for balance, in life and in flavor, and enjoys food (and people) with a sense of whimsy. Her signature stamp could be described as “familiar flavors in unfamiliar ways.” When she’s not hawking spice or posting foodie blogs, you can find her pursuing some facet of her other passion, aviation, being mama bear to her rad daughter Harper, or displaying a characteristic lack of regard for her personal safety in any number of outdoor pursuits.

Charles Allan Crum, aka Savory Spice

 

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Allan grew up in northern Wisconsin and started working in a local restaurant at an age that is generally frowned upon by the Department of Labor, cleaning dishes and slinging pizzas for $6.15 per hour. Immediately after high school he high-tailed it to Whitman College in Washington. One job as a cook at a white water kayaking resort later, combined with the desire to impress certain female companions, and young Allan has turned a hobby into an obsession. Now he spends his days helping Seattle decide what to eat for dinner and his nights exploring off-maligned delights of a porcine nature, from head to trotter. Allan is still impressing the ladies, and with his love of game meat (the more unusual the better), we see a bright future for him on a new reality show titled, “Why not? I’ll eat it.”


Robert Charles Russell, aka Oaxacness Monster

 

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Robert was born and raised in eastern Pennsylvania and was first introduced to the culinary industry through a series of after school jobs as a busboy, server and bartender. After almost five years of providing high quality service, a developing passion for the foodservice industry drove Robert to enroll in culinary school to discover life on both the other side of the line and the other side of the country at the California Culinary Academy in San Francisco. An opportunity to take an internship in South Africa lead Robert to trade the world famous wineries of Napa for the emerging wine country of Stellenbosch. After several years of working in hotels, restaurants, nightclubs and wineries in South Africa, Robert returned to the east coast of the United States to work with the Starr Restaurant Group in Philadelphia. Inspired by his brief encounters with the Morimoto kitchen and staff, he traveled to Hawaii where he studied Japanese cuisine at the Waikiki location of the world famous restaurant group Nobu. Robert is thrilled to continue his culinary journey here in the Pacific Northwest; first at The Flying Fish, a celebrated staple of the Seattle restaurant scene then moving to World Spice Merchants’ Professional Division to explore the supply side of the restaurant industry in an ongoing quest to experience and understand all facets of food service.

Kimberley Hiner, aka Candied Ginger

 

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An enthusiastic home cook, happily married for over two decades, busy working mother of two adventurous eaters, Kimberley frequently finds herself juggling many balls with as much dignity and grace as possible. “I find solace in planning, shopping for and preparing our family meals. Filling our home with the delicious aromas of freshly prepared meals brings warmth to my heart and to my family”. Kimberley brings a background of nutrition, herbal medicine, chemistry and a spirited nature to her food. You may see her at any one  of the Farmer’s Markets around Seattle looking for the freshest ingredients for her next food adventure. If you, do, be sure to say “hi” as she will most certainly love to tell you what she is cooking!

 

Hannah Moon,  aka Sweet Chai

 

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Never far from her mason jar of tea, this girl can be found expertly mixing blends and chatting with chefs in the Professional Division of World Spice. The way to her heart has always been food- the more eclectic and eccentric the better. Born and raised in the northwest, Hannah grew up cooking with her mother using ingredients from their home garden. After graduating with her BFA in photography in 2010 and moving to Seattle, she discovered the amazing local food scene and never misses the Ballard Sunday Market. She is always making friends hungry with photos of her kitchen creations and obsessively documenting her food finds.

 


Bloggers were encouraged to pick their own nicknames. No feelings were hurt in the publishing of this “Meet the Bloggers” page.

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