After purchasing “The BEST Spices at GREAT Prices”, you may find
yourself wanting some inspiration for what you can do with our spices.
Once again, we are here to help. Using our blog, we are here to provide
you with the best recipe ideas, health benefits, and uses for our
While all of our products are of outstanding quality, I (Andy) have invented, created and originated several that are found NOWHERE ELSE. These are my personal favorites, driven by popular demand and tweaked to a culinary level that is exceptional.
Salsa Supreme is an absolute favorite of family and friends but needs a promotional agent or in this case a blog. This product will make RESTAURANT quality salsa in minutes which used to take me hours to produce. Add SALSA SUPREME to chopped tomatoes. While you can use canned diced tomatoes, personally, I prefer Roma or plum tomatoes that are meaty and cut them in half and then process them through a "French fry" slicer to get chunks that are about a 1/2 long. Add to taste but 6-8 tomatoes with 1-2 tbls. of SALSA SUPREME will give you a fresh, vibrant salsa that will have your friends and family uttering superlatives. Personally, I drizzle a bit of Extra Virgin Olive Oil (EVOO) and while there is salt in the blend, I like a wee bit more. Stir and let the mix "marry" for 20-30 minutes for best flavor. Without question, this is the #1 blend request I get all the time from friends and family.
One of the hottest condiments in current society that has enormous popularity is "Guacamole". Avocados are among the healthiest fresh vegetables loaded with nutrient rich, heart-healthy vitamins & minerals with a flavor that many customers LOVE. Local sub shops charge $1 for a dollop to any sandwich. SALSA SUPREME makes mouth watering guacamole in record time. Just keep the ratio of avocados to tomatoes, 2:1. Add SALSA SUPREME to suit your individual tastes. Remember you can always add MORE but can't take it out. EVERYTHING you need is in there!
Salsa Supreme onions, bell peppers, garlic, cilantro,
parsley, jalapeno, salt, blk. pepper, lime juice pwd., vinegar pwd
Posted March `12, 2020
Parsley Porch Pepper & Peppercorns
Pepper has been called the "King of Spices" It crosses every culture and there are many choices of enjoying the dried berries of Piper nigrum which are ground into particles of many sizes. Like all spices, freshness is a key quality. Parsley Porch, fine, medium and coarse ground pepper is purchased at the peak of freshness and has a mouth watering aroma. Convenience is a primary reason for buying ground pepper. However, as the owner, I highly recommend investing in a good pepper mill and buying WHOLE peppercorns. Fresh ground pepper is a culinary delight often provided by servers at the finest restaurants. Why not enjoy it every meal? I tell my customers that grinding peppercorns is similar to grinding coffee beans prior to brewing coffee. Taste and smell are always connected. Let's review options for Parsley Porch whole peppercorns:
BLACK Peppercorns: These are the most common and the fruits of a flowering pepper vine. Sometimes they are cooked but always sun dried turning their characteristic black color. Flavor nuances come from the soil, climate and harvesting methods. Our "Black Peppercorns" are "Lampong" and are a very high quality grown in Sumatra (Indonesia). Our PREMIUM peppercorns are "Tellicherry" and grown in India. Considered by gourmet chefs to be the finest in the world, they are kept on the vine longer, are larger and have a flavor complex unequaled. This is MY primary pepper choice for meal preparation.
WHITE Peppercorns: These are what you have after black peppercorns are soaked and the dark skins removed. They are less pungent and because of color are often preferred in cream sauces, fish preparation and light colored dishes where you don't want the color of pepper to stand out.
GREEN Peppercorns: These are picked while immature and unripe, hence the green color. They are aromatic, with a fresher, fruitier flavor than white or black peppercorns but not nearly as sharp. They are unique in flavor and popular in French cuisine. At The Parsley Porch freshly ground green peppercorns are what give "Montreal Steak Rub", one of our best selling blends, it great flavor and aroma. Less than an hour before this post I grilled hamburgers seasoned with Montreal Steak Rub. Yum!! :-)
PINK Peppercorns: Not true peppercorns, but berries of totally different plants (trees) from Peru or Brazil of the genus Schinus. These are milder with bits of sweetness and highly fruity. Great for flavor and color in any dish.
4 BLEND Peppercorns: You guessed it! All 4 of those listed above are combined. Terrific flavor profile and look great in a clear pepper mill. The best of all worlds in flavor and color.
Saffron & The Parsley
is the most expensive spice in the world and by weight is 20% of the value of
gold. Culinary uses of saffron go back
to the Bronze Age (1500 BC) and it was celebrated in many cultures across the
known world. Saffron comes Crocus
sativum and the 3 red stigmas in the female portion of each flower. Gathering saffron is extremely labor
intensive as it takes 167 flowers to produce 1 gram and there are 80,000 threads
in one pound. Since it is so expensive
it is the most “pirated” spice in the world as dishonest purveyors will add
floral waste to increase the weight.
International law (ISO-3632) has lab tests for saffron quality. The content of safranal, which gives the
aroma and picrocrocin which gives the flavor and color results in ungraded, saffron
3, saffron 2 and saffron 1 which is the highest grade. The Parsley Porch sells
ONLY saffron 1. Picrocrocin readings of
over 200 are necessary for this rating and we have sold saffron that measures 230+
on the ISO 3632 scale. Having a Master’s
+60 in biology, and having taught 41 years, I get this. But what my customers care about is the coloring
and taste. Since saffron has been around
for 3000+ years, TASTE is how many experts determine quality. Similarly, we can express hot peppers in
Scoville heat units but we know how a hot pepper is when we TASTE it. If Parsley Porch saffron were not of the highest
quality, our sales would not be what they are.
We have over 200 products at The Parsley Porch and saffron sales makes
up about 10% our total business income.
Saffron 1 is commonly sold for about $11 /gram. If you buy the “blister packs” at the checkout
you pay $3+ for 3 grains. While grains
and grams are both units of weight, there are >15 grains = 1 gram and thus
you pay $15 for a gram at the grocery store.
Parsley Porch saffron is $6.50 for 1 g and $12 for a 2 g vial. We stand by our “catchphrase”…”The BEST Spices
at GREAT Prices”. Bon appetit!
us out on Facebook.
Vanilla Beans & Pure Vanilla Extract
beans are actually pods (like peas) of the growing form of climbing orchids of
the genus Vanilla. The Parsley Porch sells the 2 most common species
of vanilla beans. Vanilla
planifolia beans are sometimes called “Madagascar” beans because that
is where many are grown. They are the
most common vanilla beans used by the corporate sources for vanilla extract. Thus, their flavor is easily recognized by
most people. Vanilla tahitiensis
which are grown in Tahiti and other Pacific islands are wider with superb aroma
and bouquet prized by pastry chefs. BOTH
species are terrific and The Parsley Porch uses BOTH in making our pure vanilla
extract, which is one product that our loyal customers rave about. Like saffron, vanilla beans are labor
intensive making them the 2nd most expensive spice, right behind
saffron. In the USA, vanilla flavor is
not prized among the average person because we grow up with so much ARTIFICIAL
vanilla flavoring in cheap vanilla ice cream and soft serve, which we cover
with chocolate, cherries and a variety of other toppings. Gourmet chefs in the finest restaurants and
people who make homemade vanilla ice cream know that vanilla beans provide an
exquisite flavor opportunity that is absolutely top shelf.
it is a lot of work to separate the seeds inside the vanilla pods and since
vanillin, the chemical with the flavor, dissolves in alcohol most people turn
to pure vanilla extract. There is a
LEGAL formula and recipe that one must follow in order to call it PURE VANILLA
EXTRACT. Customers often ask me “How
many vanilla beans should I buy to make extract?” I tell them it is not a number because
vanilla beans can vary greatly in size.
10 big beans can WEIGH more than 2x as much 10 small beans. Thus, the most consistent way measure vanilla
beans is by WEIGHT. The recipe: 13.35 oz. vanilla beans in 1 gallon 35% ethyl
alcohol for a minimum of 60 days = PURE vanilla extract. The Parsley Porch uses 80 proof vodka = 40%
ethyl alcohol and our beans percolate in the vodka for AT LEAST 6 months and up
to a year. We go beyond the minimum that
the law requires. National brands make
good extract. The Parsley Porch makes
BETTER pure vanilla extract. We put a
bean in every bottle of vanilla that we sell.
We put TWO beans in every bottle of TWO FOLD. TWICE the weight (26.7 oz) per gallon of 35%
ethyl alcohol means it is TWICE as strong so you use ½ as much.
/ 5 oz. bottle of Parsley Porch Pure Vanilla Extract is a top shelf bargain…$19
/ 5 oz. of TWO FOLD just may be our “Best Buy”.
Other Helpful Links
Delicious and tender steak recipe
Heart Healthy Recipes
Crock Pot Chicken Soup
Andy's Favorite Jambalaya Recipe
80 Uses for Tea Tree Oil
Spice Substitutions, Equivalent Liquid and Dry Measures
Slide Show of Uses for 9 Common Herbs and Spices
50 Amazing Turmeric Recipes
Grilling Recipes From the Mayo Clinic