Spice 101: Sumac, with a Lebanese Salad Recipe

In this installment of your Spice 101 class (aka our awesome STM blog) we will be exploring the spice Sumac. This is a new spice to join the ranks at STM, and it is NOT to be confused with poison sumac, a common alternative name for poison oak.

photo courtesy preparingtosurvive.com

Although the plants may be related, you have nothing to fear from this spice, which is derived from the berry of the sumac bush that grows in the Middle East and parts of Italy. It is dried and ground into a powder. At first whiff, sumac has a slight sour aroma, and reminds us of Salt and Vinegar chips. It was once used as a "souring agent" to calm the stomach. It is a powerful antimicrobial, antioxidant and can aid in blood sugar regulation associated with diabetes and hyper/hypoglycemia. 

As a spice, it is most commonly used as a condiment spice to add unique complex depth to a dish. It adds almost a lemony flavor to dishes, making it uniquely suited to meats, fishes and root vegetables. Try using as you would lemon pepper. Sumac is a common ingredient in Lebanese and other Middle Eastern dishes, since this is where the spice originates. Sprinkle a teaspoon or so on your next hummus dish. Or try this Lebanese salad, perfect for a a warm summer day. 

Fatoosh, Lebanese Pita Salad with Sumac adapted from allrecipes.com

2 pita breads

8 leaves romaine lettuce, torn into bite-size pieces

2 green onions, chopped

1 cucumber, chopped

3 tomatoes, cut into wedges

1/4 c chopped fresh parsley

1 clove garlic

2 tbs STM sumac powder

1/4 c lemon juice

1/4 c STM olive oil

1 tsp salt

1/4 tsp STM ground black pepper

1/4 c chopped fresh mint leaves

Preheat oven to 350 degrees. Cut pita in half like a plate, then cut into 1" squares. Place squares in a container with a lid with 2 tbs of the oil and half the salt. Toss well, spread on a sheet and bake for 10 minutes.

In a large bowl, mix the pita chips, lettuce, green onions, cucumber and tomatoes. Set aside.

In a small bowl (or blender) mix parsle, garlic, sumac powder, lemon juice, olive oil, salt pepper and mint. (if blending, blend now). Dressing is best if made at least 1 hr ahead of time. Pour dressing over lettuce mix and toss just before serving. 

Chocolate Balsamic Coconut Bars

We have a new balsamic vinegar to play with, and boy do we love to play! We realize our postings are far too light on the sweets, so our ventures this time will definitely satisfy that sweet tooth of yours! Check out these beauties! We also love that this recipe is it's butter-free (olive oil instead) and it uses real whole ingredients.

Chocolate Coconut Bars

Chocolate Balsamic Coconut Bars adapted from seasonstaproom.com


1/3 c cocoa powder
1/2 c plus 2 tbs boiling water
2 oz semi-sweet chocolate, finely chopped
3/4 c STM Arbequina Extra Virgin Olive Oil
2 large eggs
2 large egg yolks
1/4 c STM Chocolate Balsamic Vinegar
2 1/2 c sugar
1 3/4 c flour
3/4 tsp salt
2 1/2 oz bittersweet chocolate, coarsely chopped
2 c shredded sweetened coconut
STM Cypress Flake Salt, for sprinkling

Heat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl, whisk together the cocoa powder and the boiling water until smooth. Add the semi-sweet chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, egg yolks and balsamic vinegar, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with Cypress Flake salt and bake until just set and firm to the touch, about 25 to 30 minutes. The brownies will firm up as they cool, so inserting a toothpick to check for doneness will not work, it will never be clean.) Transfer pan to a wire rack and allow to completely cool before cutting into 2 inch squares.

Spice 101: Lavender, with a Shortbread Recipe!

Lavender season is in full bloom! What is more heavenly than an armful of lavender blooms? As always, today we will give you a few health benefits of this aromatic spice and inspire you to find ways to let it benefit your life! And if you don't have your own lavender bush, or at least one you can pillage nearby, of course we have lavender in our bulk spices, just waiting for your enjoy! Come get some, it's sweetly calling your name!

Lavender Health Benefits

• The powerful aroma of lavender naturally relieves tension and stress, aiding in relaxation. The scent alone actually lowers your blood pressure and heart rate. Rub the blossoms between your fingertips, then rub your fingers on your temples. Use in a tincture to spray as aromatherapy. Throw a satchel full of blooms in your dryer loads for sweet relaxing warm laundry! Our favorite is on bedding and towels, sweet peace! Bonus, it's chemical free bliss!
• Steep a handful of the blossoms in hot water for a few minutes to create a soothing tea as relaxing as a glass of chamomile, but much more tasty!
• Throw a handful of blooms in your next hot bath to soothe away the roughness of the day. 
• Use that dryer satchel to hang by your pillow or use the buds to fill an eye pillow, the scent of lavender will help you relax and sleep more deeply.
• Consuming lavender aids in digestion and bloating, as it contains polyphenols that reduce the bad bacteria present in our intestines. 

Culinary Uses for Lavender

• Grill peach halves sprinkled with lavender buds and then wrapped in bacon! What a wonderful blend of summer flavors!
• Experiment with adding lavender to your favorite recipes, such as scones, shortbread or creme brulee.
• Mix up a lavender-black pepper-salt-olive oil rub for your next grilled fish.
• Use to flavor your next batch of home-made ice cream, can you imagine how heavenly??

And last but not least, the highly anticipated recipe reveal!

Lavender Shortbread

1 stick softened Butter

1/4 c Sugar 

3/4 c All-purpose Flour

1/2 -1 tsp grated Orange Zest

3-4 tsp dried Lavender flowers (double amount if using fresh)

Sugar for dusting

  Preheat the oven to 350.  Cream the butter and sugar.  Bruise the lavender to release the essential oils.  Add the flowers and zest to the butter-sugar.  Stir in the flour.  It will be a loose, slightly sticky dough.  Press into a non-stick or greased and floured 8" pan or shortbread mold.  **Alternative: form the dough into a log and wrap in plastic wrap.  Chill for 1 1/2 - 2 hours until firm.  Slice the log into cookies or cut with cookie cutters and put on a cookie sheet.**  Sprinkle the shortbread with sugar.  Bake for 30-35 minutes until golden.  

Spice 101: Salt Free Thai Spice and a Stir Fry

Salt Free Thai Spice is one of my very favorite blends! I love it for its powerful and unique flavor, and it's almost cheesy savory-ness. It contains a complex blend of traditional Thai spices that strike our bland Western palette with gusto! Think a blissful marriage of lime zest, coconut, garlic and ginger, and a few peppers! Now just imagine how amazing your next stir fry, marinade or pad Thai noodles will be with this! In fact, how about we get you started with a delicious and healthy stir-fry recipe right now?? If this doesn't sound like your stir fry, just add it to the stir fry you already love!


Thai Spice Stir Fry

2 Tbs STM Garlic Extra Virgin Olive Oil
4 garlic cloves, chopped
1 1/2 lbs raw diced chicken
1/2 c diced red onion
1/2 c diced red bell pepper
1/2 c diced yellow bell pepper
1/2 c sliced mushrooms
1/4 c broccoli florets
1/4 c cauliflower florets
1/4 c chopped carrots
1 Tbs STM ginger powder
1/4 c STM Salt Free Thai Spice
1/2 c peanut butter
2 Tbs soy sauce
1/4 c water
3 c cooked rice
Pinch of STM toasted sesame seeds


Heat wok (or skillet) over high heat for 2 minutes. Turn down the heat to medium and add oil and garlic and chicken, saute for 3 minutes or until chicken is no longer pink. Add Thai Spice and saute for 1 minute. Add remaining vegetables and continue stirring for 5 minutes. Add peanut butter, soy sauce and water and cook for 1 minute, mixing well. Serve over hot rice and sprinkle sesame seed on top.

Salt 101: Truffle Sea Salt

Black Truffles, courtesy foodtrotter.com

I am sharing a truly decadent treat with you today, our newly stocked Truffle Sea Salt. Even smelling the aroma from the sealed bottle is enough to put me over the edge, dreaming of truffle french fries, truffle salted soup, really anything I can truffle, you better believe I will! Truffles have a distinct richness, savory and decadent, almost like garlic. If you aren't a truffle connoisseur yet, hopefully we can learn a few things together!

White Truffles, courtesy americanfeast.com

Truffles are delicacies, not only for their rich, earthy flavor, but because they are rare and expensive. Truffles only grow underground near certain trees in specific regions of Europe. Specially trained pigs and dogs sniff out and dig up the precious truffles. A single pound of truffles sells for a few hundred to a few thousand dollars! To make their prized flavor more accessible, it is often infused into oils and salts, both available for you at Spice Traders Mercantile. 

In addition to sprinkling truffle salt on your next batch of french fries, here are a few more brilliant ways to add some rich truffle class to your cuisine! Don't leave this experience for the privileged, get yours today!

• Substitute a small amount of truffle salt for plain salt in a variety of cold dishes or dishes prepared on the stove. Truffle flavor cooks out if heated for prolonged periods, so take care to add it near the end or as a finishing salt. 
• Sprinkle over salads, inside sandwiches, or cooked vegetables. Add to corn on the cob, popcorn, mashed or baked potatoes, or add to your next vinaigrette dressing.
• Sub out equal amounts of truffle salt for regular salt in white sauces, risottos and other cream-based recipes.
• Top on fried, scrambled, poached or baked eggs, even an omelet. Great in an egg sandwich. 
• Use it as your secret ingredient in egg salads, tuna or chicken salads, potato or pasta salads, or any other mayonnaise-based salad. 
• Finish red meat and seafood dishes with a dusting of truffle salt. Use truffle salt in place of regular salt in marinades. 

So what are you waiting for?