Spice Up Your New Year:

By on January 16, 2018

Spice up the New Year

One of my new year’s resolutions is to purge the spice cabinet. I swear I have spices in there so old I think they may have come over on the Mayflower. But Spice Islands brand has been my go-to brand for ever and I’ll be making sure I have current containers of Spice Islands products in the following flavors:
One easy way to keep up with this is to label and date every bottle (she said, knowing she would never actually be that orderly, not in a hundred years).

www.spiceislands.com New Jersey / Since 1941, Spice Islands has sourced the highest-quality spices and extracts from around the world.

Flavorful holiday dishes to for the New Year to Super Bowl Parties

January 2018 — (Parsipanny, NJ) Whether this year your culinary debut or you’re a seasoned chef looking for a fresh take on some seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.
Spice Islands®, the 75 year plus seasoning brand allows home cooks and master chefs to explore and share new flavors, recipes and cuisines.
The Spice Islands® line of premium seasonings ensures that the highest quality flavors are always added to dishes. With the exciting array of spices sourced from across the globe, Spice Islands® opens your kitchen to an international world of possibilities.
Spice Islands® recognizes that not all spices are created equal. Spice Islands® buys many spices whole and then mills them in its facility to release their rich flavors and capture them in each bottle. Spice Islands® premium spices and seasonings adhere to strict specifications to ensure high volatile oil levels, meaning a higher quality and more flavorful product. From cultivating long term relationships with farmers throughout the world, to handpicking many of the spices, to maintaining traditions of drying many of the herbs and spices in the sun – tender care is put into each harvest to ensure the highest quality product.
Some stand outs from the Spice Islands® line up sourced from all over the world include:
Pumpkin Pie Spice – A warmly sweet blend of cinnamon, ginger, nutmeg, allspice, mace and cloves, Spice Islands® pumpkin pie spice captures the quintessential flavor of pumpkin pie. Not only does it give pumpkin pie a premium twist, but it can also be added to pancakes, apples or to make delicious seasonal drinks. (

Dill Weed—Spice Islands® Dill Weed looks different than others as we wait until the plant blooms before harvesting. This is when the plant reaches its peak in flavor and why you’ll see little yellow flower buds in each bottle
Bay Leaves—Spice Islands® sources a unique genus of Bay Leaf with a vibrant look and even more vibrant flavor than other burnt bay leaves in the market
Cumin— Spice Islands® cryogenically freezes Cumin Seed before milling to capture every bit of flavor for the finished product
Garlic Powder—Spice Islands® grinds Garlic to a true powder to release more flavor, unlike many Garlic Powders on the market that are really granulated and add grit to recipes, Spice Islands® Garlic Powder has the consistency of flour and incorporates easily into recipes
Saigon Cinnamon—Sourced from a different region than other cinnamons on the market, Spice Islands® Saigon Cinnamon has a red-hot candy flavor rather than the subtle woody flavor of traditional cinnamon
Turmeric—A hot trending spice due to its many great qualities, Turmeric is from the Ginger family and can be added to diets in numerous ways, including sprinkled on eggs, added to shakes, or as the star of our Golden Milk Latte recipe
These spices join the full line that includes Black and White Pepper, Capsicums, Rosemary, Thyme, Marjoram, Sage, Oregano, Basil, Parsley and more.
“Spice Islands® brings premium spices to another level,” Says Julie Gould, Brand Manager. “We search the world for spices and herbs of the highest quality. Then we craft and package them to deliver the most authentic and intense flavor possible. Our line of premium spices helps give consumers the confidence they need to allow them to explore more in the kitchen. Our spices make a difference.”

Here’s a great recipe for Superbowl parties. Just put it into the crock pot and scoop out as needed.

Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings

1 tablespoon vegetable oil
1 teaspoon Spice Islands Ground Ginger
1/4 teaspoon Spice Islands Cayenne Pepper
3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
2 medium cooking apples, peeled, cored, coarsely chopped
2 small onions, coarsely chopped
2 cans (14 1/2 ounces each) chicken broth
1/2 cup water
1/4 cup butter, softened
1/2 teaspoon Spice Islands Thyme
1/2 teaspoon Spice Islands Garlic Powder

Heat oven to 425 F.

In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.

Working in batches, combine squash mixture and chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.

Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.

To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”