blends of traditional italian, mexican, greek, pumpkin, seasonal and special flavors, Dried Herbs & Spices Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote Paste and Powder – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales. Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes. Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes. Bay Leaf (also: Indian Bay Leaf) – Adds a woodsy background note to soups and sauces. Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad. Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon. Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes. Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute. Cinnamon (also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes. Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat. Coriander Seed – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes. Cumin – Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian. Fennel Seed – Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid! Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor. Ginger – Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite. Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky. Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes. Kaffir Lime Leaves – Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen. Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes. Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages. Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweet breads throughout the Middle East. Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes. Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor. Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Paprika – Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika. Peppercorns – Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat.

Use our artisan blends to add sensational flavor in your dishes. Crafted with care to just the right measure, we’ve done all the mixing for you!

Dried Herbs & Spices Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote Paste and Powder – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce, cochinita pibil, and tamales. Allspice – Similar to cloves, but more pungent and deeply flavored. Best used in spice mixes. Annatto Seeds – A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. Called Achiote Paste (see above) when ground, this is used to flavor many Mexican dishes. Bay Leaf (also: Indian Bay Leaf) – Adds a woodsy background note to soups and sauces. Caraway Seed – These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad. Cardamom – This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon. Cayenne Pepper – Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes. Chia Seeds – No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute. Cinnamon (also: Vietnamese Cassia Cinnamon) – Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes. Cloves – Sweet and warming spice. Used most often in baking, but also good with braised meat. Coriander Seed – Earthy, lemony flavor. Used in a lot of Mexican and Indian dishes. Cumin – Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian. Fennel Seed – Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid! Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Garlic Powder – Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor. Ginger – Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite. Gochugaru – This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky. Grains of Paradise – These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes. Kaffir Lime Leaves – Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen. Loomi – Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes. Mace – From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages. Mahlab – Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweet breads throughout the Middle East. Nutmeg – Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes. Nutritional Yeast – Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor. Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Paprika – Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika. Peppercorns – Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat. Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats. Saffron – Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color. Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Smoked Paprika – Adds sweet smokiness to dishes, as well as a red color. Star Anise – Whole star anise can be used to add a sweet licorice flavor to sauces and soups. Sumac – Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs. Turmeric – Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget. Thyme – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning. Vietnamese Cassia Cinnamon (also: Cinnamon) – Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes. Fresh Herbs Basil (also: Thai Basil) – Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches. Chervil – Delicate anise flavor. Great raw in salads or as a finishing garnish. Chives – Delicate onion flavor, great as a garnish. Cilantro – From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking. Curry Leaves – These pungent leaves are not related to curry powder but impart a similar flavor. Used in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. Used to flavor curries, soups, stews, and chutneys. Dill – Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes. Fenugreek – Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Lemon Thyme (also: Thyme) – Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes. Lovage – Tastes like a cross between celery and parsley. Great with seafood or to flavor stocks and soups. Marjoram – Floral and woodsy. Try it in sauces, vinaigrettes, and marinades. Mint – Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes, and of course, with chocolate! Oregano – Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Parsley – Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavor. Pink Pepper – Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread. Rosemary – Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats. Sage – Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Summer Savory – Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans. Shiso – A member of the mint family, this herb is used extensively in Japanese, Korean, and Southeast Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning. Tarragon – Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs. Thai Basil (also: Basil) – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes. Thyme (also: Lemon Thyme) – Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.

Welcome to the World of Spices! Spices and herbs have been around for centuries and take us on amazing and wonderful adventures.

The World of Teas White-pomegranate-loose-tea Teas have been around for thousands of years and have long been know for the many health benefits. All tea comes from the same plant called Camellia sinensis. The main varieties are black, green, oolong and white tea. The main difference between these varieties is the amount of oxygen the leaves are allowed to absorb during processing. More oxygen produces darker colored teas. Less oxygen results in “greener” teas. Unprocessed leaves are white teas. Black Tea Black tea is completely oxidized leaves of the Camellia sinensis plant. It is hearty, full flavored, robust and the infused cup of tea is typically a beautiful red color. Green Tea Green tea is any variety of the Camellia sinensis leaves that undergoes a process of steaming immediately after plucking. This stops any oxidation of the leaves. The characteristic is heavily determined by the shoot maturity, time of plucking, geographic and weather conditions, and cultivated method. Green tea is a soft, pleasant and alluring cup of tea with a pale golden color. White Tea White tea comes from the same Camillia sinensis plant as black, green and oolong teas, however white tea is the least processed (no steaming or pan firing) of all the teas. Named for the silver fuzz on the bud when the leaves are picked, white tea is light, fresh, and slightly sweet with a pale yellow color. It’s also high in antioxidants. Oolong Tea Oolong tea falls somewhere between the oxidation of black and green tea. Oolong means “Black Dragon” and sits comfortably in the middle ground of the robust black tea and lighter taste of green tea. Herbal Teas Typically, herbal “teas” (tisanes – herbal infusion) do not contain leaves from the Camellia sinensis plants and are therefore not actually tea. They are usually blends of various flowers, roots, leaves and seeds and are naturally caffeine free. Chai Tea Chai teas often have a black tea base mixed with different bold spices. Cardamom, ginger, black pepper and cloves are some of the spices most often used. It is popular to add cream and sugar to chai tea. Rooibus (Pronounced Roy-bus) This herb grows in the mountains of South Africa. It’s often referred to as “red tea” and has many health benefits. Naturally caffeine free, Rooibus has a soft, mild, sweet flavor. The Perfect Cup! Ahhhh, the perfect cup of tea. Tips on getting a perfect cup of tea every time. Starting with high quality, premium tea starts you out in the right direction but there’s more to it. Amount: If using loose teas the suggested use is one teaspoon of tea to one cup of water. Sometimes the lighter teas like white, oolong and green teas taste best using twice this amount. It’s a personal taste preference so experiment and enjoy! Temperature: The temperature depends on the tea. Use boiling water (212F) for dark and herbal teas. Use slightly cooler water (180F) for green, white or lighter teas. Time: If you steep some teas too long they will turn bitter. The general rule of thumb is 5 minutes for most black and dark teas. Herbal and white teas are more forgiving and can steep for 7 minutes or slightly longer. Green teas are more delicate, steeping for only 3 minutes. Once the water begins to boil it is ready. If you “overboil” the water, the oxygen begins to escape which will not bring out the full flavor of the tea. Our tea bags are made with non-bleached tea filter paper. Be sure to start with fresh, good quality water.

Teas have been around for thousands of years and have long been know for the many health benefits. All tea comes from Camellia sinensis.

 ITALIAN TRADTIONS, GREEK INFLUENCE or MISTY BAY. Drizzle extra virgin olive oil in mixture. Stir, cover and set in fridge for at least 30 min. to allow flavors to blend. Top bread slices with tomato mixture and grated parmesean cheese. 10) Beer Shrimp: Pour 2 cans of beer in a medium sauce pan, and bring to a slight boil over medium heat. Add 2-3 teas. CAJUN SENSATION OR MISTY BAY and medium or large raw shrimp to beer and cook for a few minutes – just until opaque. Do no over cook. They will stay moister if you leave the shell on when cooking. Drain. Place on dish and drizzle with melted butter seasoned with LEMON PEPPER CLASSIC. Makes a great appetizer for family and friends. 11) Red Sauce: Add 1-2 Tbls. of ITALIAN TRADITIONS to your red sauce for a great, fresh flavor. You can add it to store bought or your homemade sauce. saladsart 12) Fresh Salad: Cut cherry tomatoes in half and put in bowl. Add sliced cucumbers, olives, cut fresh green beans and buffalo mozzarella cubes. Drizzle extra virgin olive oil over vegetables and sprinkle with GREEK INFLUENCE, LEMON PEPPER CLASSIC OR CAJUN SENSATION. Toss. Keep cold until ready to serve. 13) Cinnamon: Sprinkle Spice of Life premium CINNAMON in your coffee grounds before brewing to get a great flavor. You’ll be getting rich antioxidants in every sip. It’s also great sprinkled on apples, fruits, cereals, and oatmeal. 14) Tuna or Salmon Salad: Drain canned tuna/salmon and place in a small bowl. Generously sprinkle with MISTY BAY OR CAJUN SENSATION, add mayonnaise, diced green onion, and squeeze of fresh lemon juice. (Options: diced bell pepper, chopped celery, shredded carrots, diced red onion) Mix together and serve on crackers, bread or lettuce. 15) Chicken or Shrimp Salad: Cut cooked chicken/shrimp into small pieces and place in bowl. Generously sprinkle with MISTY BAY, CAJUN SENSATION, LEMON PEPPER CLASSIC, ITALIAN TRADITIONS, OR GREEK INFLUENCE. Add mayonnaise and any or all of the following: diced celery, bell peppers, green onion, nuts, cranberries, tomatoes, Dijon mustard. Serve on croissant, gourmet roll, bread, lettuce, or serve with crackers. 16) Italian Traditions Dip: 1 Tb. ITALIAN TRADITIONS, ¾ c. sour cream, ¼ c. mayonnaise, 1 teas fresh lemon juice. Mix all ingredients in a small bowl until completely blended. Cover and refrigerate at least 2 hours. Serve with crackers or bread sticks. Mini saltines are our favorite crackers with this dip. 17) Add Spice of Life blends to quiche, bread crumbs, chicken, fish, salads, rice, vegetables, sauces, meatloaf, hamburger meat, taco meat, eggs, popcorn, stir fry, soups and lots more. Be Creative and ENJOY! piesimage Holiday Pumpkin Pie The holidays are just not the same without traditional pumpkin pie. Our delicious, fresh pumpkin pie spice blend and special recipe will bring smiles to you and your guests. Enjoy! Ingredients: 2 eggs 2 teas. SPICE OF LIFE PUMPKIN PIE SPICE BLEND 3/4 cup sugar 1 can (15 oz.) pumpkin 1 can (12 oz.) evaporated milk 1 unbaked 9″ pie shell Directions: Beat eggs in a large bowl. Stir in pumpkin, sugar and SPICE OF LIFE PUMPKIN PIE SPICE BLEND. gradually stir in evaporated milk. Place unbaked pie shell in pie dish and crimp edges. Pour pumpkin mixture into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife or toothpick is inserted near center and comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Just before serving, top with whipped cream and sprinkle SPICE OF LIFE PUMPKIN PIE SPICE BLEND on top. Happy Holiday!!! We are always interested in finding new recipes using our spice blends. Please send us an e-mail or post on our facebook page recipes or uses that you would like to share. We may even include your recipe in our upcoming cookbook (with your approval and recognition of course). Thank You!

Our spice blends are versatile and can be added to many dishes. See how you can use Spices, and Blends today in your kitchen.

 

 

 

 

 

 

 

 

 

 


drop by our downtown shop in paso robles california and Enjoy a fresh, seasonal salad - available daily at Spice of Life

Colorful ~ Healthy ~ Delicious!

Our salads are created daily based on produce in season and sourced from our local farmers markets.
All dressings are made in-house using locally sourced olive oils, Spice of Life spice blends and various vinegar’s.
Enjoy on our patio or take it “to-go”.
We are located in beautiful downtown Paso Robles on the corner of 13th & Pine St. 

 


Can you imagine a world without spices and herbs?

mug shot LoriSpice of Life began through a love of creativity, health, and passion. Nestled amongst the oaks and located in downtown iStock_000009636162SmallPaso Robles, California, Spice of Life explodes with intoxicating aromas, vibrant flavors and a diverse selection of spices, herbs, and teas.

Whether you are a novice home cook, foodie, or a professional chef you will be inspired by our incredible selection and impressive quality. Our store includes more than 300 individual spices, a wide assortment of artisanal, hand-crafted spice blends, and an extensive selection of loose teas and medicinal herbs.

All our spices are hand blended in small batches, packaged, labeled and mailed from our professional kitchen located in our store. We take great pride in making sure that you are receiving the freshest and highest quality spices from around the globe.

spices, herbs, blends an teas at spice of life located in downtown paso robles at 1306 Pine street Looking for high quality spices, herbs and blends in the Paso Robles Wine Country? Spice of Life is located in downtown Paso Robles at 1306 c-2 Pine Street.  We offer all your favorite spices for delicious Italian, Greek, Asian, Indian and good old American cuisine!

What if there were no such thing as vanilla ice cream, cinnamon buns, or gingerbread cookies? Spice of life can add spices, herbs and traditional blends to all your favorite dishes like Pizza with italian traditionsImagine life without chili sauce, taco seasoning or garlic bread. Most of us eat spices everyday and they play an important role in our food. These miracles of nature bring together flavors that create amazing and diverse results. I hope that by using spices successfully in your everyday cooking, it will inspire you, stimulate your enthusiasm and bring mouthwatering dishes to your table.

chocolate dipped strawberriesSpice Of Life began through a love of family, food, health and love of cooking. It was very important to me to provide my family with healthy and delicious meals and at the same time keeping myself inspired and motivated in the kitchen. Using fresh herbs, as well as quality dried spices and herbs brought all those things to me.

Over the years, I began searching for high quality dried spices and herbs and not settling for spices that have been sitting in a warehouse and then on supermarket shelves for long periods of time. I was amazed at the difference this made. The wonderful tastes and aromas that came out of my kitchen and the interest and motivation it created for me was amazing. I started blending spices and creating traditional and one of a kind spice blends that put smiles on my family’s faces.

Spice Of Life was created so that I can share my spice blends and individual spices and herbs. I want to help others get inspired, motivated and most important, have fun in the kitchen. Of course, creating amazing meals that your family and friends will enjoy is just as important.

I hope that you will try my spices and blends for yourself. Try them in your recipes that you use now and notice the difference. You can use them in sauces, casseroles, gravies, marinades, dressings or sprinkle on meats, fish, pasta, salads, even sandwiches and popcorn. The possibilities are endless.

I hope that by using Spice Of Life spices and blends you will find a renewed inspiration and create mouthwatering meals for your friends and family to enjoy.

lori2owner, spice crafter