Review The Parsley Porch
The Best Spices At Great Prices

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 spices!

Posted 2/28/20

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

Bon appetit! 

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 Porch


Saffron 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!

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Vanilla Beans & Pure Vanilla Extract

Vanilla 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. 

Since 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.

$14 / 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”.

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Review The Parsley Porch