Pairing Wine & Spices

Pairing Spices and Wine

When it comes to spicy foods, there is a tendency to autopilot toward beer to refresh and recharge our awakened palates. But beer isn’t the only option – wine can often bring out the best a spicy meal has to offer. The trick is finding the perfect pairing to complement every aspect of your dish, while tampering the newfound fire on your tongue. We spoke with Erika Tocco, Wine Director from Vin Room in Calgary, about the best approach to pairing wine with a spicy dish. 

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Spices are like money – the more you have the more you need. The difference is that some spices actually do grow on trees.

Spicing Up Veggies

Vegetables –love them or hate them – they are an important part of most meals.  Cooking go-to veggies the same way again & again will bore the taste buds of even the most ardent veggie lover. By adding a sprinkle of herbs or spices to your vegetables, you can take their flavor to a whole new level with less than a minute’s work. Use our handy spice-vegetable reference table to ignite your palette, impress your dinner guests or motivate your kids to have a few extra bites.

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Cheese Sauce Make-Over – Make it Spicy!

Sure, a rich cheese sauce makes even broccoli delightful. However, it also adds fat and calories. Don’t get rid of the cheese – just reduce the fat content by using spices for flavor.

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Dry Spice Blends are Better than Marinades for You & Your Wallet

Dry spice mixes and rubs offer a tasty, healthier and often less expensive alternative to bottled marinades and sauces from the supermarket. The benefits of choosing dry spices over bottled flavor aids include: cost savings, less waste, not ingesting preservatives, higher quality ingredients, greater nutritional content, and the ability to customize flavor to your tastes.

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