Italian Herbs or Italian Herb Blend, Italian Spices or Italian Spice Mix…by whatever name you call it, it’s an American pantry staple. Italian cooking has become so popular that Italian seasonings are a must-have in every American kitchen.
Barbecuing is the ultimate “spice” form of cooking. Yeah, I said it! Sure, some will argue that Indian cooking (with a long history of amazing curries using a multitude of spices) is, others would lean toward Thai, and many would land on the side of Mexico with their complex, spice-rich mole sauces. They would all have valid points and strong arguments that on a different day I might have to side with. But not today. Today I’m a proud American, touting one of our cooking styles that—believe it or not—is being enthusiastically replicated around the world.
Brining—soaking a turkey in a solution of liquid, salt, sugar, and seasoning—may sound like a daunting task, it’s actually easier than you might expect. Especially when you use our Turkey Brining Kit to make the juiciest holiday turkey.
The process of pickling is over 4,000 years old, dating as far back as ancient India. The term “pickle” can be traced to its origins from the Dutch word “pekel”, meaning brine. Pickling is traditionally performed to preserve food and extend the lifespan of food that is in-season for out-of-season use. There are two different processes for pickling: canned pickling and quick pickling. Where canned pickling requires sterilization and proper safeguards to ensure the product is not contaminated so it can be stored in the pantry, quick pickling is a much easier alternative.
I love mustard. Why? It goes with nearly everything I like to eat: hot dogs, pretzels, steak, fish, deviled eggs, salad dressing, sandwiches, and more. For those not yet convinced of the magic of mustard seed, I’m sure there’s something with mustard out there for you.
It’s true, brining a turkey takes a long time; but only because turkeys are big birds and simply need more time for the process to work. You might think that while it may be worth it, brining is something you’ll only do for special occasions, but brining can make any protein more succulent.
In the spirit of the holidays, we wanted to share this gift with our Savory Family. Thank you to the owners who pour their hearts into their stores, the passionate employees who keep the shops running, and our incredible customers—our biggest fans, best advertising, and an integral part of our Savory Family. We wish you a very joyous and delicious holiday season.
Without even peeking into someone’s pantry, you can almost guarantee that there’s a bottle in there. In fact, chances are you have at least one half-full bottle in your pantry – maybe even more. Here at Savory Spice, we keep a few different types of pure vanilla extracts on hand, including Madagascar, Mexican, and Tahitian. We also offer Natural Vanilla Extract, a partially pure option that is a more economical choice for customers.
