If your soup gets cold, you can always warm it up with some Vulcan's Fire Salt. 🔥 📸 by: @clehugger
Happy Birthday to Julia Child! 🎉 In this photo you'll see Spice House owner, Patty Erd, presenting Julia with a one pound tin of Spanish Saffron. Julia was using it for some bouillabaisse of course!
Do brussels get you rustled? Then try our Maple-Garlic blend over them! 📷: @food_nation_station
Candied pecans for breakfast? Try out this mouth-watering recipe and let us know how it turns out! INGREDIENTS: 1.5 lbs unsalted pecans 3 egg whites 1 cup of white sugar 1 pinch of salt ¼ cup of spices (3 TBL cinnamon) (1 TSP nutmeg) (1/2 TSP cloves) (1/2 TSP cayenne) INSTRUCTIONS: Preheat oven to 225 F (fan on low if applicable) Whisk egg whites until they form strong peaks. Mix sugar and spices together, then slowly fold into the whipped egg whites. Gently fold in pecans until they are thoroughly coated. Thinly spread the mixture onto an oiled sheet pan. (Non-stick spray works too.) Place in oven for 15 minutes, then turn the nuts. Repeat 6th step 4-5 more times until nuts are no longer sticky. Set out to cool and enjoy.
Sundays put us in a baking mood. What are your favorite baking spices? 📸 by: @missybeesgarden
We could pour our hearts out over black pepper, but we'd rather pour black pepper out over some steak!