DennisLinkletter Posted September 9, 2010 Report Share Posted September 9, 2010 With Real Estate they say, location, location, location.. Great BBQ is guaranteed with Great Ingredients, Ingredients, Ingredients and a KK of course.. Last trip Stateside I loaded up from World Spice Merchants in Seattle. They are online: http://www.worldspice.com This is not a store that just carries spices it's a store completely devoted to bringing the freshest, best quality spices from every corner of the earth. You can request them ground when your order is bagged or sent whole so you can grind as you use them.. With the blends, I separate the powders from the solids then use a bullet grinder for the big stuff and Cozy's grinder for the tough stuff and seeds. The result is flavors and aromas that blow away commercial spices... They are also masters in pairing spices together.. They have great combinations that are unexpected.. They all have no salt so you can use Dave's brilliant weight your meat and then calculate your salt.. 0.6% is what I'm using. Reasonable prices too.. When I just ground up some Cardamon Seeds the aroma and flavor was 80% stronger than the store bought ground cardamon I have.. The dried parsley actually has oils that come out when ground on a stone.. Best Tri Tips ever.. Hundreds of items from exotic salts to spice Mayan Coco.. Their smoked chilies are out of this world.. The Smokin' Hot Garlic Pepper is awesome is the powdered Worcestershire and Poultry Rub.. I'll move this to product links in a little bit .. Wanted everybody to see this. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 9, 2010 Report Share Posted September 9, 2010 Very Nice! Wish there was something like that local for me....our "Fresh Market" is about as fresh as the local grocery store. FYI, try that poultry spice on beef. I make a rub for brisket that is very similar in ingredients and it turns out excellent. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 9, 2010 Author Report Share Posted September 9, 2010 They are online: http://www.worldspice.com Very Nice! Wish there was something like that local for me....our "Fresh Market" is about as fresh as the local grocery store. FYI, try that poultry spice on beef. I make a rub for brisket that is very similar in ingredients and it turns out excellent. They are online: http://www.worldspice.com Eat your heart out! (KK Forum's longest post;-) Pure Spices: Aji Mirasol Ajwain Alderwood Smoked Sea Salt Aleppo Pepper Allspice Berry Amchoor Anardana Ancho Anise Seed Annatto Seed Arrowroot Asafoetida Avocado Leaf Basil Bay Leaf - California Bay Leaf - Turkish Beet Powder Bell Pepper - Green Bell Pepper - Red Black Lava Flake Salt Black Lemon Black Salt Caraway Seed Cardamom Pod - Black Cardamom Pod - Green Cardamom Pod - White Cardamom Seed Carrot Cascabel Catarina Cayenne - African Cayenne - Indian Celery Leaf Celery Seed Chervil Chilcostle Chiles Chinese Chile Chipotle Flake Chives Cinnamon - Cassia Chip Cinnamon - Cassia Indonesian Cinnamon - Cassia Stick Cinnamon - Cassia Vietnamese Cinnamon - True Cloves Cocoa Powder - Valrhona Coriander Seed Cream of Tartar Cumin Seed Dill Seed Dill Weed Fennel Seed Fenugreek Leaf Fenugreek Seed File Powder Garlic - Chopped Garlic - Granules Garlic - Powder Ghost Chile Ginger - Candied Ginger - Chopped Ginger - Powder Grains of Paradise Guajillo Habanero Hawaiian Sea Salt Himalayan Salt Plate - 8"x8" Himalayan Salt Plate - 8"x12" Himalayan Salt Plate - 8"x16" Himalayan Salt Rock India Red Chile Flake Italian Sea Salt Japanese Sea Salt Japones Juniper Kala Jeera Kosher Salt Lavender Flowers Lemon Crystal Lemon Peel Lemongrass Long Pepper Mace Mahleb Mama Lil's Peppers - Mild Mama Lil's Peppers - Kickbutt Marjoram Mulato Murray River Flake Salt Mustard Powder Mustard Seed, Brown Mustard Seed, Yellow New Mexico Chile Flake Nigella Seed Nutmeg Onion Flake Onion Powder Orange Peel Oregano - Mexican Oregano - Turkish Paprika - Hungarian Paprika - Smoked Parsley Pasilla Negro Pasilla Oaxaca Peppercorn - Black - Tellicherry Peppercorn - Green Peppercorn - Pink Peppercorn - Sichuan Peppercorn - White - Sarawak Peppermint Pequin Poivron Rouge Poppy Seed Porcini Rosemary Roses Saffron Sage Salts Savory Sel de Mer Sesame Seed - Black Sesame Seed - White Shallots - Fried Smoked Cherry Pepper Spearmint Star Anise Sumac Tarragon Tasmanian Pepperberry Thyme Thyme - Lemon Tomato Turmeric Urfa Biber Utah Basin Salt Vanilla Bean Wasabi Worcestershire Chiles Aji Mirasol Aleppo Pepper Ancho Cascabel Catarina Cayenne - African Cayenne - Indian Chilcostle Chipotle Flake Chinese Chile Ghost Chile Guajillo Habanero India Red Chile Flake Japones Mama Lil's Peppers - Mild Mama Lil's Peppers - Kickbutt Mulato New Mexico Chile Flake Pasilla Negro Pasilla Oaxaca Pequin Poivron Rouge Smoked Cherry Urfa Biber Salts Alderwood Smoked Sea Salt Black Lava Flake Salt Black Salt Hawaiian Sea Salt Himalayan Salt Plate - 8"x8" Himalayan Salt Plate - 8"x12" Himalayan Salt Plate - 8"x16" Himalayan Salt Rock Italian Sea Salt Japanese Sea Salt Kosher Salt Murray River Flake Salt Sel de Mer Utah Basin Salt Spice Blends: Alphabetical list Adobo Baharat, Arabic Baharat, Turkish Balinese Seasoning Bar-H Beef Rub BBQ Rub - Fin & Feather BBQ Rub - KC Tailgater's BBQ Rub - Memphis Beale St. BBQ Rub - Smoky BBQ Rub - Tarheel BBQ Rub - Yucatan Rojo Berbere Besar Biscayne Citrus Rub Cajun Black Calico Fish Rub Caribbean Spice Chili Powder - Ancho Chili Powder - Chipotle Chili Powder - New Mexico Chimichurri Spice Chinese Five Spice Cinnamon Toast Spice Creole Seasoning Cuban Spice Curry - Capetown Masala Curry - Caribbean Curry - Continental Curry - Kashmiri Curry - Madras South Indian Curry - Pakistani Curry - Poudre de Colombo Curry - Singapore Curry - Sri Lankan Curry - Tandoori Dukka El Greco English Beef Rub Fajita & Taco Spice Fines Herbs Garam Masala - Indian Garam Masala - Kashmiri Gomasio Gulf Coast Boil Habanero Garlic Pepper Harissa Hawaij Herbes de la Garrigue Herbes de Provence Italian Herbs Italian Sausage Mix Jerk Rub Kharcho Khmeli-Suneli Lemon Herb Pepper Masala - Chaat Masala - Kala Masala - Sambar Masala - Tikka Mayan Cocoa Melange Classique Mole Ole! Montreal Steak Spice Mulling Spice New Bay Seasoning Orange Tarragon Pacific Seafood Panch Phoron Pickling Spice Piri Piri Poudre Douce Poudre Forte Poultry Rub Pumpkin Pie Spice Qalat Daqqa Quatre Epices Ras El Hanout Salt Free Herb Mix Salt Free Seasoning Seasoned Salt - America's Seasoned Salt - Cajun Seasoned Salt - Celery Salt Seasoned Salt - Italian Seasoned Salt - Osaka Seasoned Salt - Provencal Seasoned Salt - Svaneti Seasoned Salt - Truffle Seattle Salmon Rub Smokin' Hot Garlic Pepper Tabil Thai Seasoning Tofu Scrambler - Chipotle Tofu Scrambler - Curry Tofu Scrambler - Garlic Herb Tofu Scrambler - Shiitake Tofu Scrambler - Thai Togarashi Truffle Salt Zahtar - Israeli Zahtar - Syrian Africa Berbere Curry - Capetown Masala Dukka Harissa Qalat Daqqa Ras El Hanout Tabil Asia Balinese Seasoning Chinese Five Spice Gomasio Seasoned Salt - Osaka Thai Seasoning Togarashi Caribbean Adobo Biscayne Citrus Rub Caribbean Spice Curry - Caribbean Curry - Poudre de Colombo Jerk Rub Eastern Europe Baharat, Turkish Kharcho Khmeli-Suneli Seasoned Salt - Svaneti Europe El Greco English Beef Rub Fines Herbs Herbes de la Garrigue Herbes de Provence Italian Herbs Italian Sausage Mix Masala - Tikka Melange Classique Mulling Spice Orange Tarragon Pickling Spice Poudre Douce Poudre Forte Quatre Epice Seasoned Salt - Italian Seasoned Salt - Provencal Fruits of the Sea Calico Fish Rub New Bay Seasoning Pacific Seafood Seattle Salmon Rub Indian Subcontinent Curry - Continental Curry - Kashmiri Curry - Madras South Indian Curry - Pakistani Curry - Singapore Curry - Sri Lankan Curry - Tandoori Garam Masala - Indian Garam Masala - Kashmiri Masala - Chaat Masala - Kala Masala - Sambar Panch Phoron Latin America BBQ Rub - Yucatan Rojo Chili Powder - Ancho Chili Powder - Chipotle Chili Powder - New Mexico Chimichurri Spice Cuban Spice Fajita & Taco Spice Habanero Garlic Pepper Mayan Cocoa Mole Ole! Piri Piri Smokin' Hot Garlic Pepper Middle East Baharat, Arabic Besar Hawaij Zahtar - Israeli Zahtar - Syrian North America Bar-H Beef Rub BBQ Rub - Fin & Feather BBQ Rub - KC Tailgater's BBQ Rub - Memphis Beale St. BBQ Rub - Smoky BBQ Rub - Tarheel Cajun Black Cinnamon Toast Spice Creole Seasoning Gulf Coast Boil Lemon Herb Pepper Montreal Steak Spice Poultry Rub Pumpkin Pie Spice Salt Free Herb Mix Salt Free Seasoning Seasoned Salt - America's Seasoned Salt - Cajun Seasoned Salt - Celery Salt Tofu Scrambler - Chipotle Tofu Scrambler - Curry Tofu Scrambler - Garlic Herb Tofu Scrambler - Shiitake Tofu Scrambler - Thai Leaf Teas Chrysanthemum - Jing Shang Tian Hua Green Peony - Lu Mu Dan Jasmine - Bai He Black Teas Assam Darjeeling Earl Grey English Breafast Golden Monkey - Jin Hou Irish Breakfast Keemun 1132 Lapsang Souchong Northwest Tea Time Red Peach - Hong Tao Mao Feng Russian Caravan Chai Teas Chai - Chipotle Chai - Herbal Chai - Northwest Chai - Roast Chai - Sweet Green Teas Dragonwell Genmaicha Gunpowder Jasmine - Dragon Phoenix Pearl Yang Xian Mao Feng Herbal Teas Chamomile Copper Lemon Damiana Emerald Mist Floral Sonnets Hibiscus Honeybush Lemongrass Licorice Root Moroccan Mint Peppermint Rooibos Yerba Mate Oolong Teas Anxi Oolong Bai Hao Golden Lily Phoenix Oolong Ti Kuan Yin Yin Hao Jasmine Pu-er Teas Pu-Erh Toucha White Teas White Peony Quote Link to comment Share on other sites More sharing options...
jnoble Posted October 5, 2010 Report Share Posted October 5, 2010 Re: World Spice - Ingredients, Ingredients, Ingredients... They all have no salt so you can use Dave's brilliant weight your meat and then calculate your salt.. 0.6% is what I'm using. Dave, can you tell me/us a bit more about what you mean here? do you mean that salt for the rub should be .6% of meat weight? Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 6, 2010 Report Share Posted October 6, 2010 Re: World Spice - Ingredients, Ingredients, Ingredients... do you mean that salt for the rub should be .6% of meat weight? A matter of taste, I've come down slowly from 1% of meat weight. But, yes. I can't imagine just guessing after working this out. Cooks may be fiercely proud of cooking by eye, but bakers tend to measure, and salting is one of those things that rewards a baker's precision. Of course, there are still all sorts of variables, like percentage of bone, how far the salt makes it into the meat with the time you give it. But per type of BBQ, one can keep notes and come up with personal constants. I use 0.6% (down from 0.8%) for spareribs, make similar guesses for butt or brisket, despite the size difference and lack of bones. I figure the salt stays near the outside, to compensate. It tastes good! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 7, 2010 Author Report Share Posted October 7, 2010 Re: World Spice - Ingredients, Ingredients, Ingredients... do you mean that salt for the rub should be .6% of meat weight? I'm a huge fan of this .6% method and will never cook without a scale again. I use a gram scale that makes things very easy.. Thanks Syzy... Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 10, 2014 Report Share Posted November 10, 2014 Go up to the top and read post one. I remembered this post and finally, 4 years later, decided to try this outfit. HOLY SH.., I will never buy spices at the grocery store again!!! Dennis is dead on about this one. I just got my first order and really had no idea how dull and dead grocery store product is compared to this FRESH, just ground yesterday, ridiculously aromatic product. Do yourself a favor and do a little test order from World Spice. You will never go back. In fact, a moderator needs to sticky post one of this thread in the appropriate place as a core, fundamental principle of KK-ology. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 10, 2014 Report Share Posted November 10, 2014 Second that Doc! My "go to" is Penzey's. Also, one of the reasons that I love the Dizzy Pig products is their freshness. Check out a local company here near me (Iowa) - Frontier Spices. Lot's of organics. I rarely buy/use powdered garlic, but their's is off the chain good! When I buy in bulk, I break the product down into manageable portions and vacuum seal them. I try (emphasize "try") to remember to put dates on all my smaller jars so I know when to toss them and get new. Rule of thumb - ground spices are good for about 6 months if stored well (away from heat and light), whole spices are good for a year (or more, depending on what it is). Good "lesson learned" - tossed out almost half of a 4 oz jar of cardamom pods because I thought they were "old," only to find out that they keep pretty much indefinitely - costly that one! Quote Link to comment Share on other sites More sharing options...
TexasTim Posted February 22, 2015 Report Share Posted February 22, 2015 Added to my spice folder, the place looks awesome! Quote Link to comment Share on other sites More sharing options...
daveco Posted March 10, 2015 Report Share Posted March 10, 2015 Ordered some spices, and Japanese tea from them. I'm hoping to impress my Japanese mother-in-law! Living in the Midwest, there is a limited amount of asian market options. There is a nice market in KC, and we go there occasionally, or if on the west coast, we buy at a market, and mail non-perishables home. Quote Link to comment Share on other sites More sharing options...
