Spice Road Spices
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The Art of Flavour Sunday e-magazine


To Rub or to Marinate

Arthur Huxley - 18-01-2019

To Rub or Marinate. Firstly, we should declare an interest in what follows: Spice Road Spices provide an excellent range of pure and natural meat, poultry and vegetable Rubs that happily flavour and enhance your recipes.

And anyway, it's about time we gave poor old Worcestershire Sauce a break from having to appear in endless marinades.


Adam's Lamb Riblets with Moroccan Spice Blend

Adam Florance - 08-01-2019

"Hello Spice Roaders,

This recipe for Moroccan Lamb Riblets has become a firm favourite in our home and we thought that some others might enjoy it as well. 


2018 Favourite Recipes from the Spice Road Tasting Team

Arthur Huxley - 04-01-2019

Last month, just before Christmas, our little tasting team, Pam, Simon and I, decided we should not let 2018 go without reflecting on our favourite Spice Epicurean recipes for the year.

Pam, in her ever definite way, thought the Wild Mushroom, Capsicum and Parsnip Ragout should be the choice and then wondered why the rest of us did not immediately agree.


Coffee Tasting and Review Part 2 Artisan Maker 'The Coffee Warehouse' coffee.

Simon Cusack - 29-10-2018

At last! Time for the second review of the The Coffee Warehouse coffees, we thoroughly enjoyed doing Part 1 and were all looking forward to doing Part 2.

A quick recap, we were supplied with the following three blends;


Caramelised Lemon Slices

Arthur Huxley - 25-10-2018


Finely slice lemon and cut the slices into wedges. Important, leaving each portion with a section of the lemon rindt


Food Ramblings - Roasted Garlic

Arthur Huxley - 05-05-2018

Roasted Garlic v Sauteed Garlic. Very much a personal taste thing of course. Roasted Garlic adds a lovely milder and sweeter taste to your dish while sauteed raw Garlic can be aggressive and dominating especially when finely chopped.

Against this, Roasted Garlic has the draw back that sometimes when a recipe calls for Roasted Garlic, you simply do not have the 45 minutes or space to do a separate roast


Anchovies and your 5th Umami taste sense

Arthur Huxley - 18-04-2018

You may have noticed that from time to time several of our recipe suggestions have included Anchovies as part of the ingredients.

Taking this further, we have received a recipe suggestion to share from Paul L. Adelaide picking up on our Anchovy mentions with an interesting Butterflied Leg of Lamb with Anchovies, Lemon Zest, Rosemary and Thyme recipe. Click: RECIPES for the recipe.


Spicy Brewing

Adam Florance - 01-04-2018

Water and Malt and Hops and Yeast. These days nearly every brewery has a t-shirt with some variation of these words and while those four ingredients are essential for any brewer, they are not the only ingredients that brewers over the centuries have used to spice up their ales.

Prior to the proliferation of hops, most brewers would use a combination of local herbs and spices to flavour beers. This spice blend was known as “gruit” and might be as simple as crushed coriander seed with some orange zest - still the base flavouring for most Belgian-style wheat beers - or may be as complex as the recipe for Purl, a hearty ale served warm to English fishermen and flavoured with a combination of gentian, juniper, wormwood, senna, ginger, horseradish, calamus, pepper and galangal.


Lemon Juice V Lemon Zest

Arthur Huxley - 06-03-2018

It might be obvious but just for the record, lemon juice is from the inside of the lemon and really, offers not much more than a citrusy tart liquid.

By contrast Lemon Zest is the lemon skin grated directly from the lemon and offers a lovely scent and positive flavour without being liquidy.


Food Ramblings - Fennel, the sometimes forgotten Spice

Arthur Huxley - 28-07-2017

Fennel - bulb and seeds

If you have enjoyed Absinthe, then the next morning, and depending on the night before, so to speak, you may not wish to discuss Fennel !