North Market Spices

I told you I was out of pepper.  I rectified that sad situation by visiting the newest addition to North Market this morning.  Ben Walters is the foodie that has filled the spice void at the Market.  And filled it he has.  “We’ve already rotated through just about all our original stock, and we’ve only been open just over a month.”  His personal favorite, the Applewood Smoked Salt sold out of 10 pounds in the first day

Part of the genius of North Market Spices is that you can buy in bulk.  If there is a hurdle for new cooks – or resistant cooks, for that matter – it’s that building a spice cabinet can be expensive.  Enter buying spices in bulk.  You can buy a little of what you need or try something new without committing to an amount that you might not use quickly.

This morning, Ben’s really lovely Mom Cindy helped me navigate the brightly stocked shelves full of glorious smelling culinary additions.  A cook’s dream, really. 

Ben stocks over eighty different spices, and even mixes original spice blends for beef, chicken and lamb.  Many of these are certified organic, kosher, or halal.  One blend, Mr. Bill’s Seasoned Salt smells like it’s dying to be matched up with a great piece of steak.  His lavender is locally sourced from Freckle Bear Farm.  And this fall he’ll be blending mulling spices for wines and cider as well as mixing spices for stews and cool weather favorites. 

Can you tell?  I’m already a fan.

North Market Spices is a super little shop with a great family behind it.  Make sure you pop by and try a little bit of something new when you stop at the Farmer’s Market open tomorrow.

2 thoughts on “North Market Spices

  1. […] I can set aside time on a Sunday to make a stock: like a serious one from roasted veal bones.  Or I can make one on the fly: a vegetable stock after I’ve trimmed a big pile of leeks, carrots, and other vegetables.  I am flexible about how refined I want one to be.  Maybe I have a leftover carcass from a roasted chicken.  I might just throw that in a pot, cover it with water and a the peel and ends of an onion, a stalk of celery and a whole carrot (top and all) along with a bay leaf, some peppercorns and whole coriander seeds.  Simmer over low heat for an hour, strain it and toss it in the freezer.  Did I skim it that time?  Nah.  Did I make sure all the fat was out?  Nope.  But do I have something in my freezer that’s a zillion (and I’m not exaggerating here) times better than something from a 32 ounce box of salt water that they want to charge me $2.99 for?  You bet your boots it is.  And I spent nothing extra because I keep carrots and onions around and I have, over time, built up a spice cabinet. […]

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