Teeny Tiny Spice Co – Flavors of the World, From Vermont

Are you in a culinary rut? Do you keep on making the same handful or two of dishes over and over? Sure, they’re quick and easy, but you’re getting awfully bored with them by now. It should be a simple matter to vary those old standby recipes just by changing the flavorings, wouldn’t you think? Well, everyone knows that both herbs and spices add flavor and character to foods, but not everyone knows how to use them or has access to good-quality examples.

Sure, you can buy dried herbs and spices in your local market, but the contents of those little bottles have likely been sitting around for far too long; you might as well season your food with sawdust. And even if you can buy first-class herbs and spices, the bigger, more complex flavors you’re looking for are often achieved through spice blends, so you might have to buy many different kinds. Just when the situation seems impossible, Teeny Tiny Spice Co. of Vermont has come to your aid.

Garam Masala adds a bit of spice to your cookies.

Garam Masala adds a bit of spice to your cookies.

Anybody can throw together a bunch of herbs and spices to create a blend, but the approach here is admirable. This small business uses only organic herbs and spices. Where salt is called for, they use a Himalayan Pink Salt; if there is sugar in a blend, they use only organic Vermont maple sugar. If you’ve tried some other herb/spice mixtures, you know that salt or sugar can be too dominant, but Teeny Tiny Spice Co. of Vermont has a judicious hand with both of these basics, so you can taste the other flavors in their blends. And you’ll find something interesting in their roster whether you’re a spice wimp or a pepper head.

Ed & Thora, proprietors of Teeny Tiny Spice Co.

Ed & Thora, proprietors of Teeny Tiny Spice Co.

My preferences run more toward combinations like the Shepherd Herb Mix (which I like with both lamb and whole wheat pasta) and the Garam Masala (try it in spice cookies). At the other end of the spectrum, you’ll find combinations like Chocolate Chili, with six different types of chili peppers! And, of course, if you’re looking for a warm-but-not-hot blend, those are available, too—perhaps the British Curry or the Ras el Hanout. Conveniently, there’s no need to guess about any blend’s “heat” level, as each is rated on a 1-to-5 scale.

British Curry Chicken with Toasted Israeli Couscous.

British Curry Chicken with Toasted Israeli Couscous.

Before it became commonplace for people to have coffee beans shipped to them, I remember reading about one company that specialized in doing so, and how customers used to look forward to receiving their boxes because of the great aroma of truly fresh beans in those boxes. One of the great aspects of opening a package from Teeny Tiny Spice Co. of Vermont is the lovely burst of herbal and spice scents; you’ll know instantly that these blends haven’t spent months in a warehouse. Indeed, the company’s website notes that the blend are made in small batches and ground just prior to packaging.

Chocolate Chili Brownies.

Chocolate Chili Brownies.

I love the colorful tins in which the blends are packaged (naturally, the tins are reusable). Online ordering is available; you can choose individual tins, gift sets, or the “one of everything” collection. These spice blends are ideal for so many uses, whether you’re looking to add zest to a cocktail, discover a new twist on your classic baked chicken, or determine who makes the best khoresh on the block.

teenytinyspice.com (make sure to check out the recipe section)

About author
Stephanie Zonis was born with a spoon in her mouth — a tasting spoon, that is. She began cooking (especially baking) at a very early age, and for a short time even ran a highly illegal baking business from her long-suffering parents’ house when she was in high school. After acquiring a Master’s Degree in Foods, she eventually discovered the Internet in 1997. She’s been writing about food and developing recipes, especially where chocolate is involved, ever since. During those few moments when she’s not cooking or writing or thinking about food, Stephanie enjoys reading, walking, political discussions, and volunteering at a local no-kill cat sanctuary. She has been a member of a medieval re-creation group for longer than she’ll admit and loves absurdist humor.
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