Sure, it’s not as soaring and breathtaking as Notre Dame, but to me, Penzeys is a sacred place: the Cathedral of Cumin.
Inside was foodie heaven. Each station included small and large jars of spices to buy, plus a big, square-mouthed apothecary jar to sniff. We started in Spices A-Z and worked our way through Baking to Cinnamon, and from Curry to Salts.
Earthy, warm, biting, cumin-y goodness.
The nice spice ladies were reluctant at first, but I got them to pose for a photo. When I remarked that the prices were quite low for such fresh, pungent spices, they told me that everyone says that. “Mr. Penzey could charge more, but he won’t,” she said. “He thinks good spices should be available to everyone, so he doesn’t raise the prices.”
A new jar of Tsardust Memories, even though I already have a big jar at home, because it had a really pretty label.
To make our BBQs even tastier: Northwoods Fire Seasoning (with chipotle!) and Barbecue of the Americas… “This blend combines our knowledge of outdoor seasoning and cooking from the buccaneers to the great colonial cooks to the backyard chefs of today.”
Italian Dressing Base: To mix with EVOO and lemon juice to throw on everything: raw and cooked veggies, grilled meats… or something like this chicken and pasta, without the poison, I mean… pasta.
Rogan Josh Seasoning: To make red lamb curry. According to Penzeys, “This version of red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chilalrous warriors.
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