Tare Almanac · Volume Three working draft. 54 entries · 7 chapters. Facts are research-level and need a domain pass before print.
Tare Almanac · Volume Three
Spice & Seasoning
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Fifty-five jars on the spice wall, organized like a cook's pantry.
Tare Bulk Foods
Tare Almanac
Volume Three
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Spice & Seasoning
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Salts, baking spices, savory aromatics, heat, curry blends, and the rubs that turn weekday cooking into something with a name.
Introductioni
A note before you start
How to use this book.
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Spices are sorted by how a cook actually reaches for them: salts, warm baking spices, earthy savory, heat, curry blends, and the American/Mediterranean rubs. House blends like Blazing Cider get their own chapter at the end.
The chapters move from foundation (salts and peppers) through baking warmth and savory aromatics, into heat, then international blends, finishing with the functional and tonic jars that do not fit any other shelf.
Inside each entry
Common name and source. Latin name where it helps; processing notes where they matter.
Three sections. What it is for, how to cook with it, good-to-know.
A panel on the right. Taste, pairings, working amount, and three quick patterns.
Spices lose potency over time. Buy small, restock often. The bulk wall makes that affordable.
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Tare Almanac · Volume Threei
Introductionii
A note from the owners
Our philosophy on spice.
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Spices were the original luxury good. People sailed across oceans for them, fought wars over them, built shipping empires around them. Now a teaspoon of cardamom costs less than a stamp.
We carry the spices we cook with ourselves, in the sizes that make sense for a home kitchen. A quarter pound of cumin is enough to ruin or save a year of cooking; we let you buy the quarter pound rather than the eight-ounce jar you do not need.
Spices lose potency. Whole keeps longer than ground. Most ground spices are fading after a year on the shelf; some are gone in six months. Buy small. Restock often. The bulk model makes this easy.
Mitchell & Amelia Wilson
Owners, Tare Bulk Foods
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Tare Almanac · Volume Threeii
Tare Almanac · Volume ThreeSalts & Peppers.
01
Chapter 01 of 07
Salts & Peppers.
The two seasonings on every kitchen counter. Grain size, mineral content, and when finishing salt earns its price.
In this chapter
Celtic Sea SaltBrittany, France (sun-evaporated, moist)2
Applewood Smoked SaltVarious (cold-smoked over applewood)4
Hickory SaltVarious (smoked over hickory)4
Black Pepper / PeppercornsPiper nigrum5
Lemon PepperLemon zest · black pepper · salt blend5
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Tare Almanac · Volume Three1
Tare Almanac · Volume Three · Salts & Peppers.Page 2
Salt · Mineral-rich
Celtic Sea Salt
Brittany, France (sun-evaporated, moist)
Grey-toned, moist sea salt from the Brittany coast of France. Hand-harvested by raking the salt flats; mineral content is high (about 84 trace minerals, including magnesium and potassium).
What it's for.
Finishing salt for vegetables, fish, salads. Also used as a daily cooking salt by households that want the trace minerals. Slightly less salty than refined salt; you use more by volume.
How to use it.
Pinch with your fingers (the moisture helps it cling). Sprinkle over roasted vegetables or salads after cooking. Substitute one-for-one for kosher salt in most recipes, but taste; the salty intensity differs.
Good to know.
Higher moisture content than typical salt; do not use in baking by weight without adjusting. Mineral content claims are real but small in practical doses.
Salt · Pink classic
Himalayan Pink Crystal Salt
Punjab quarry (rock salt)
Pink rock salt mined from ancient sea deposits in the Punjab region of Pakistan. The color comes from iron oxide trace; the mineral content is similar to other unrefined salts but the marketing has been stronger.
What it's for.
Daily cooking, finishing, the salt block for grilling or curing. Functionally the same as kosher salt for cooking; the visual appeal is the selling point for table use.
How to use it.
Coarse for the grinder; fine for cooking. Substitutes one-for-one for sea salt in any recipe.
Good to know.
The 'eighty-four minerals' claim is real but in trace amounts. Mostly sodium chloride, like every salt. The pink is pretty.
Tare Almanac · Volume Three · Salts & Peppers.Page 3
Salt · American mineral
Redmond Real Salt
Utah (ancient seabed)
Salt mined from an ancient seabed in Redmond, Utah. The pink-and-brown coloring comes from trace minerals in the dried-up sea. American-sourced; usually cheaper than Himalayan.
What it's for.
Daily cooking, table use. A reasonable American-sourced alternative to imported pink salts. Mineral profile is similar.
How to use it.
Substitute one-for-one for kosher or sea salt. The flavor is slightly milder than coarse sea salt.
Good to know.
Better value than Himalayan for the same mineral profile. Worth supporting American sources if that matters to you.
Salt · Finishing only
Flaky Sea Salt
Various (pyramid-shape crystals)
Pyramid-shaped, paper-thin salt crystals. Maldon (English) is the canonical brand; others exist. The flake is the point: it crunches gently and dissolves slowly, giving a textured finish.
What it's for.
Finishing only. Over roasted vegetables, dark chocolate, fresh tomatoes, focaccia, a perfect steak. Save it for the last touch.
How to use it.
Pinch with fingers, sprinkle generously. The crystals are large; a small pinch covers more than you think. Do not use for cooking; the flake gets lost.
Good to know.
Expensive per pound but you use very little. A small box lasts months.
Tare Almanac · Volume Three · Salts & Peppers.Page 5
Spice · The other half
Black Pepper / Peppercorns
Piper nigrum
Dried unripe berries of the pepper vine. The most-traded spice in the world. Whole peppercorns keep flavor for years; pre-ground pepper fades in months.
What it's for.
Everything. Daily seasoning, cracked on pasta, ground into rubs, whole in pickling. The most-used spice in Western cooking.
How to use it.
Buy whole; grind fresh in a grinder. The flavor difference between fresh-ground and pre-ground is dramatic. Use a coarse grind for steak; medium for daily cooking; fine for sauces.
Good to know.
Pre-ground pepper loses its volatile oils within months. The flavor in fresh-cracked pepper is in those oils.
Blend · Bright pepper
Lemon Pepper
Lemon zest · black pepper · salt blend
Cracked black pepper, dried lemon zest, and salt. A bright pepper blend; pairs particularly well with chicken and fish.
What it's for.
Chicken seasoning, fish, vegetables, popcorn. The lemon zest brightens the heat; the salt is built in.
How to use it.
Sprinkle generously on chicken or fish before roasting. Toss with popcorn while warm. Stir into mayonnaise or yogurt for a quick dip.
Good to know.
Salt is in the blend; do not add additional salt to a heavily seasoned dish before tasting.
<p>Roasted potatoes might be the most universally loved side dish. These get tossed with garlic, herbs, and good olive oil, then roasted at high heat until they are golden and impossibly crispy on the outside while staying fluffy inside. They go with literally everything.</p><h2>Ingredients</h2><ul><li>2 lbs baby potatoes, halved (or Yukon Gold, cubed)</li><li>3 tbsp <strong>extra virgin olive oil</strong></li><li>1 tsp <strong>garlic granules</strong></li><li>1 tsp <strong>rosemary</strong></li><li>½ tsp <strong>thyme</strong></li><li>1 tsp <strong>Redmond Real Salt</strong></li><li>½ tsp <strong>black pepper</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 425°F. Line a large baking sheet with parchment.</li><li>Toss the potatoes with olive oil, garlic granules, rosemary, thyme, salt, and pepper.</li><li>Spread in a single layer, cut-side down, on the baking sheet.</li><li>Roast for 30 to 35 minutes until golden brown and crispy. Do not flip until the last 10 minutes.</li></ol><h2>Notes</h2><ul><li>Placing potatoes cut-side down on the pan gives them a better sear and crispier surface.</li><li>Toss with fresh parsley and a squeeze of lemon after roasting for extra brightness.</li><li>Use <strong>smoked paprika</strong> in place of thyme for a smokier version.</li></ul>
Tare Almanac · Volume ThreePage 6
Tare Almanac · Volume ThreeWarming Baking Spices.
02
Chapter 02 of 07
Warming Baking Spices.
Cinnamon, cardamom, cloves, anise, allspice. The brown-paper-bag aromatics.
Tare Almanac · Volume Three · Warming Baking Spices.Page 8
Spice · True cinnamon
Ceylon Cinnamon
Cinnamomum verum (true cinnamon)
Inner bark of the Ceylon cinnamon tree, rolled into thin, papery quills. The 'true' cinnamon of historical trade. Lower in coumarin than cassia; some consider it safer for daily use.
What it's for.
Daily cinnamon use, baking, oatmeal, coffee. The flavor is more delicate than cassia, slightly sweet, more complex.
How to use it.
Substitute one-for-one for cassia cinnamon in any recipe. The flavor is gentler; you may want a touch more.
Good to know.
Cassia and Ceylon are different species but sold under the same name. Most American cinnamon is cassia (cheaper, stronger). Ceylon is what you want for daily medicinal use because of lower coumarin.
Spice · Common cinnamon
Cassia Cinnamon
Cinnamomum cassia
Inner bark of the Chinese cinnamon tree. Most American-supermarket 'cinnamon' is cassia. Stronger, more aggressive, less subtle than Ceylon, and cheaper.
What it's for.
Baking, oatmeal, coffee, anywhere cinnamon is called for. The default in most American recipes.
How to use it.
Standard use. The intensity is higher than Ceylon; a teaspoon goes further.
Good to know.
Contains higher levels of coumarin than Ceylon. Daily multi-teaspoon use is not recommended; for casual baking and morning coffee, perfectly fine.
Tare Almanac · Volume Three · Warming Baking Spices.Page 9
Spice · Whole, for mulling
Cinnamon Chips
Cinnamomum cassia (broken stick fragments)
Broken pieces of cinnamon stick. Bigger than ground, smaller than whole stick. Built for mulling, infusing, and tea-steeping where you want to remove the spice after.
What it's for.
Mulled cider, chai brewing, simmer pot for the kitchen, slow-cooked stews where you want the cinnamon to remove cleanly.
How to use it.
Add a tablespoon to mulling cider or stew. Tie in cheesecloth for easy removal. Steep in tea, then strain.
Good to know.
Stays infusion-ready for two to three years if sealed; ground cinnamon would fade in a year.
Spice · Aromatic royalty
Cardamom — Ground & Pods
Elettaria cardamomum
The most expensive spice after saffron and vanilla. Small green pods full of fragrant black seeds. Used widely in Indian, Middle Eastern, and Scandinavian cooking.
What it's for.
Indian curries, chai, Middle Eastern pastries (especially with rose), Scandinavian baking (cardamom rolls). The flavor is the floral-pine note in chai.
How to use it.
Crack pods with the back of a knife; use the whole pod in cooking (then remove) or extract the seeds and crush. Ground cardamom loses flavor fast; buy pods and grind as needed.
Good to know.
Whole pods stay fragrant for years; ground cardamom fades in six months. Worth the small extra effort to grind fresh.
Tare Almanac · Volume Three · Warming Baking Spices.Page 10
Spice · Strong aromatic
Cloves (Whole)
Syzygium aromaticum
Dried flower buds of the clove tree, native to Indonesia. The flavor is intensely warming, slightly numbing on the tongue, the dominant note in most pumpkin pie spice and gingerbread.
What it's for.
Baking, mulled cider, Indian curries, holiday hams (the clove-studded ham is a winter tradition). One of the strongest baking spices; a little goes very far.
How to use it.
Use sparingly. One-eighth teaspoon ground covers most baking; one or two whole cloves in a stew. Stud a ham with whole cloves for visual and flavor.
Good to know.
Strong. A teaspoon of ground cloves can overwhelm a whole batch of cookies. Build up slowly.
Spice · Caribbean staple
Allspice
Pimenta dioica
Dried unripe berries of the allspice tree from Jamaica. The name comes from the flavor: tastes like a mix of cinnamon, clove, and nutmeg in one berry.
What it's for.
Jerk seasoning, baking, Middle Eastern cooking (it is one of the spices in baharat), mulled drinks. The single-spice solution when you want warm-baking-spice complexity.
How to use it.
Use ground in baking; whole in mulled drinks or pickling brine. The flavor is bigger than people expect; start small.
Good to know.
Whole keeps three or four years; ground is fading in a year.
Tare Almanac · Volume Three · Warming Baking Spices.Page 11
Spice · Star-shaped licorice
Anise Star
Illicium verum
Eight-pointed dried star fruit of an East Asian tree. The flavor is licorice-anise, intensely aromatic. Used in Chinese five-spice and Vietnamese pho.
What it's for.
Pho broth, Chinese braised meats, mulled cider, baking that wants a licorice note. Visually striking enough to use whole as a garnish.
How to use it.
Add one or two whole stars to a pot of simmering pho or stew. Crush for baking; a quarter teaspoon ground covers most uses.
Good to know.
Strong. The Chinese star anise (Illicium verum) is the food version; Japanese star anise (Illicium anisatum) is toxic and not sold for cooking. Read the source.
<p>This daily wellness tonic combines the gut health benefits of apple cider vinegar with warming spices and raw honey. It's a gentle way to support digestion and overall wellness while providing a flavorful morning or evening ritual.</p><h2>Ingredients</h2><ul><li>2 tablespoons <strong>apple cider vinegar</strong></li><li>1 tablespoon <strong>Duck River honey</strong></li><li>1 cup warm water</li><li>1/4 teaspoon <strong>ginger</strong></li><li>1/4 teaspoon <strong>Ceylon cinnamon</strong></li><li>Pinch of <strong>turmeric</strong></li><li>Pinch of <strong>cayenne</strong></li><li>Fresh lemon juice (optional)</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Warm water to just below boiling, about 180°F.</li><li>Whisk honey into warm water until completely dissolved.</li><li>Stir in apple cider vinegar, ginger, cinnamon, turmeric, and cayenne until well combined.</li><li>Add lemon juice if using for extra vitamin C and brightness.</li><li>Drink while warm, stirring occasionally as spices may settle.</li></ol><h2>Notes</h2><ul><li>Start with less vinegar if new to ACV tonics and gradually increase</li><li>Always dilute apple cider vinegar to protect tooth enamel</li><li>Use <strong>raw clover honey</strong> as an alternative sweetener</li><li>Best consumed 30 minutes before meals for digestive support</li></ul>
Tare Almanac · Volume ThreePage 12
Tare Almanac · Volume ThreeEarthy & Aromatic.
03
Chapter 03 of 07
Earthy & Aromatic.
The savory backbone: cumin, coriander, mustard, fennel, dill, and the green herbs.
In this chapter
CuminCuminum cyminum14
Coriander SeedsCoriandrum sativum14
Mustard SeedsSinapis alba (yellow) / Brassica juncea (brown)15
Fennel SeedFoeniculum vulgare15
Dill / Dill SeedAnethum graveolens16
ThymeThymus vulgaris16
Parsley FlakesPetroselinum crispum17
RosemarySalvia rosmarinus17
Holy Basil (Tulsi)Ocimum tenuiflorum18
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Tare Almanac · Volume Three · Earthy & Aromatic.Page 14
Spice · Earthy workhorse
Cumin
Cuminum cyminum
Small ridged seeds of the cumin plant. The most-used spice in Mexican, Indian, and Middle Eastern cooking. Earthy, slightly bitter, intensely aromatic when toasted.
What it's for.
Tacos, chili, hummus, dal, curry. The savory backbone of cuisines from three continents.
How to use it.
Toast whole seeds in a dry pan for thirty seconds before grinding; the flavor doubles. Or use pre-ground if buying small and replacing often.
Good to know.
Whole seeds keep two years; ground fades in a year. Toasting is the move; the difference is real.
Spice · Citrus warmth
Coriander Seeds
Coriandrum sativum
Dried small round seeds of the cilantro plant. Different flavor from cilantro leaf: citrusy, warm, slightly sweet. Used in curries, pickling, baking.
What it's for.
Curries, pickling brine, garam masala, baking. The half-and-half partner with cumin in countless spice blends.
How to use it.
Toast whole and grind, or buy ground in small amounts. Crush with the side of a knife if you want a coarser texture. Add early in cooking to bloom the flavor.
Good to know.
Some people taste cilantro leaf as soapy; the seeds are not soapy to those same people. Different compounds, different taste.
Tare Almanac · Volume Three · Earthy & Aromatic.Page 15
Spice · Sharp pop
Mustard Seeds
Sinapis alba (yellow) / Brassica juncea (brown)
Small round seeds of the mustard plant. Yellow (Sinapis alba) is milder; brown (Brassica juncea) is sharper. Used whole in Indian tadka and pickling, ground into mustard, or sprouted.
What it's for.
Indian dal tadka (whole seeds popped in hot oil), pickling brine, homemade mustard, sausages.
How to use it.
Heat oil over medium-high; add a teaspoon of mustard seeds; cover quickly (they pop and jump). Pour the hot oil and seeds over a finished dal or vegetable dish at the end.
Good to know.
Toxicity is not a concern at culinary doses. The pop is dramatic; a lid is welcome.
Spice · Italian sausage
Fennel Seed
Foeniculum vulgare
Dried seeds of the fennel plant. Sweet, licorice-anise, warming. The defining flavor of Italian sausage; also widely used in Indian cooking.
What it's for.
Italian sausage, slow-cooked tomato sauces, Indian dal, after-meal digestion (fennel seed is the traditional Indian palate cleanser). Pairs especially well with pork.
How to use it.
Toast whole for full flavor. Crush in a mortar or grind. Use in spice rubs for pork; a teaspoon in a tomato sauce for depth.
Good to know.
Whole keeps two years. Eating a teaspoon of seeds after a heavy meal is the traditional Indian digestive; it works.
Tare Almanac · Volume Three · Earthy & Aromatic.Page 16
Spice · Pickle herb
Dill / Dill Seed
Anethum graveolens
Either the dried green herb (dill weed) or the brown ridged seed (dill seed). Different intensity; the seed is more pungent, the herb more grassy-fresh.
What it's for.
Pickles, fish, potatoes, eastern European cooking (sour cream and dill is a classic). The herb finishes dishes; the seed flavors pickling brine.
How to use it.
Use dill weed at the end of cooking (it loses flavor when heated). Use dill seed early in pickling brine; whole or cracked.
Good to know.
Dill weed loses potency in six months; replace often. Dill seed keeps longer.
Herb · Mediterranean foundation
Thyme
Thymus vulgaris
Dried leaves of the thyme plant, a small woody Mediterranean herb. One of the most-used culinary herbs in French and Italian cooking.
What it's for.
Bouquet garni, slow-cooked stews, chicken roasts, vegetable sides. Pairs with anything from the garden or from the woods (mushrooms, game).
How to use it.
Use early in cooking; thyme holds up to long heat. About a teaspoon dried per pound of meat or pot of stew. Fresh thyme keeps in the fridge a week; dried thyme keeps a year.
Good to know.
Whole-leaf dried thyme is better than rubbed; the leaves retain more oil.
Tare Almanac · Volume Three · Earthy & Aromatic.Page 17
Herb · Bright finish
Parsley Flakes
Petroselinum crispum
Dried flat-leaf parsley. Less aromatic than fresh, but holds well in spice mixes and adds visual flecking to finished dishes.
What it's for.
Italian seasoning blends, soup garnish, anywhere fresh parsley would go if you had it. Not a replacement for fresh; an alternative.
How to use it.
Use as a finishing herb in long-cooked dishes, or in blends where fresh would not work. Crumble between fingers before sprinkling for fuller flavor release.
Good to know.
Fresh parsley is dramatically better than dried for most uses. Dried is for blends and emergencies.
Herb · Pine and piney
Rosemary
Salvia rosmarinus
Dried needle-shaped leaves of the rosemary shrub. Strong, piney, almost camphor-like; the dominant herb in roast lamb and Tuscan cooking.
What it's for.
Roast lamb, focaccia, roasted potatoes, slow-cooked tomato sauce. Strong enough that it cuts through long cooking; pairs especially well with rich meats and starches.
How to use it.
Use sparingly; rosemary is overpowering at high doses. Crush dried leaves slightly between fingers before adding. Fresh rosemary chopped on focaccia just before baking is one of the great smells.
Good to know.
The needles do not soften much in cooking; chop fine for dishes where you do not want texture, or use whole sprigs that you remove before serving.
Tare Almanac · Volume Three · Earthy & Aromatic.Page 18
Herb · Cross-ref to Vol 1
Holy Basil (Tulsi)
Ocimum tenuiflorum
The Indian sacred basil, slightly more bitter and complex than Italian basil. Used as both a kitchen herb and a medicinal tea. Cross-reference to Vol 1, where it appears as an adaptogen.
What it's for.
Tea (cross-ref Vol 1), Indian-style cooking, southeast Asian dishes that want a peppery basil note (Thai basil is the closer cousin in cooking).
How to use it.
Brew as tea: one teaspoon per cup, ten minutes covered. Or use as a fresh herb in Indian and Thai cooking.
Good to know.
See Vol 1 for medicinal context. May have antifertility effects; skip if pregnant or trying to conceive.
<p>Everyone loves a rotisserie chicken, and this recipe gives you that same golden, savory, impossibly juicy result right from your own oven. A pre-made herb rub does most of the work, and the technique is as easy as it gets. Make this once and you will have it memorized forever.</p><h2>Ingredients</h2><ul><li>1 <strong>whole chicken</strong> (4 to 5 lbs)</li><li>2 tbsp <strong>rotisserie herb rub</strong></li><li>2 tbsp <strong>extra virgin olive oil</strong></li><li>1 tsp <strong>Redmond Real Salt</strong></li><li>½ tsp <strong>black pepper</strong></li><li>1 lemon, quartered</li><li>1 head garlic, halved</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 425°F. Pat the chicken dry and let it sit at room temperature for 20 minutes.</li><li>Mix the rotisserie herb rub with the olive oil, salt, and pepper into a paste. Rub all over the chicken and under the breast skin.</li><li>Stuff the cavity with the lemon quarters and garlic halves.</li><li>Place breast-side up in a roasting pan or cast iron skillet.</li><li>Roast for 1 hour to 1 hour 15 minutes until the internal temperature of the thigh reaches 165°F and the skin is deeply golden.</li><li>Rest for 15 minutes before carving.</li></ol><h2>Notes</h2><ul><li>The Rotisserie Herb Rub already contains salt. Taste before adding extra and adjust to your preference.</li><li>Truss the legs together with kitchen string for a more even roast.</li><li>The <strong>rotisserie herb rub</strong> does all the seasoning work. It is a one-step flavor solution.</li><li>Save the carcass for homemade broth.</li></ul>
Tare Almanac · Volume ThreePage 19
Tare Almanac · Volume ThreeHeat.
04
Chapter 04 of 07
Heat.
Chiles, paprikas, alliums. Sorted by burn-and-flavor, not just Scoville.
In this chapter
CayenneCapsicum annuum21
Chili PowderCapsicum annuum (blend)21
Chipotle Chili PowderCapsicum annuum (smoked jalapeño)22
Chili Peppers (Crushed)Capsicum annuum (red, crushed)22
Dried and ground cayenne peppers. Pure heat with very little fruit-flavor character; the spice you reach for when you want to add burn without changing the flavor profile.
What it's for.
Soups, sauces, eggs, anywhere a dish needs heat without changing direction. The classic 'pinch of cayenne to wake it up' move.
How to use it.
Use sparingly. A quarter teaspoon turns the heat noticeable; half a teaspoon turns it serious.
Good to know.
Heat builds across a meal; a dish that seems mild at first bite can sneak up by bite three.
Blend · American chili
Chili Powder
Capsicum annuum (blend)
Not a single chili; a blend. The American-style chili powder includes ancho, cumin, oregano, garlic, paprika, and often a pinch of cayenne. Built for chili (the stew); not just chili (the pepper).
What it's for.
Chili the stew, taco seasoning, Mexican-style rice and beans, dry rubs. The shortcut for southwest-American cooking.
How to use it.
Use generously. A tablespoon per pound of meat for chili. Bloom in oil at the start of cooking for fuller flavor.
Good to know.
Spice level depends on brand. Read the label; some chili powders are nearly heat-free, others are aggressive.
Smoked and dried jalapeños, ground. Medium heat (more than paprika, less than cayenne) with a deep smoky flavor. The defining note of Mexican adobo cooking.
What it's for.
Adobo, smoky soups, BBQ rubs, anywhere you want heat plus smoke. The single best 'one-spice upgrade' for southwest-style cooking.
How to use it.
Use a half teaspoon to introduce, a teaspoon to dominate. Pairs with brown sugar and salt for a quick rub.
Good to know.
The heat is real but rises slowly; do not over-correct with too much.
Spice · Italian heat
Chili Peppers (Crushed)
Capsicum annuum (red, crushed)
Crushed red pepper flakes. The shaker spice on every pizza counter. The flakes include both the flesh and the seeds (where most of the heat lives).
What it's for.
Pizza, pasta, garlic oil, anywhere you want visible heat sprinkled at the end of cooking. Italian and Italian-American.
How to use it.
Add to oil at the start of cooking for infused heat. Or sprinkle on top of finished food. The seeds are where the burn is; brush them off if you want milder.
Good to know.
Heat varies by brand. Taste before committing to a quantity.
Dried and ground sweet red peppers. Mild to non-existent heat; the flavor is sweet, slightly fruity, and the color is brick-red. Used widely in Hungarian, Spanish, and American cooking.
What it's for.
Goulash, deviled eggs, BBQ rubs, color on roasted vegetables. The default when you want pepper flavor without heat.
How to use it.
Bloom in oil for deeper color and flavor. Sprinkle on deviled eggs at the end. Mix into rubs with salt and brown sugar.
Good to know.
Loses color and flavor in a year. Buy small; replace often. The really good Hungarian paprika is worth seeking out for goulash.
Spice · Smoke without heat
Smoked Paprika Powder
Capsicum annuum (oak-smoked, ground)
Spanish pimentón. Sweet peppers smoke-dried over oak fires, then ground. Smoky like chipotle but without the heat; the canonical Spanish flavor.
What it's for.
Spanish cooking (chorizo, paella, patatas bravas), American smoky-but-not-hot dishes, vegan 'bacon' flavor in vegetable cooking.
How to use it.
Use generously; smoked paprika is the flavor, not a background note. A tablespoon in a chickpea stew, on roasted vegetables, in a hummus.
Good to know.
Loses smoky note over six months. Buy in small amounts. Look for 'Pimentón de la Vera' from Spain for the strongest version.
Dehydrated garlic, milled to powder or to granule size. The pantry-stable alternative to fresh garlic; different flavor, distinct uses.
What it's for.
Spice rubs, dry seasonings, anywhere fresh garlic would burn (high-heat dry rubs). Not a replacement for fresh garlic in saucing or sautéing, where the fresh aromatic is the point.
How to use it.
Mix into rubs. Sprinkle on popcorn. Use a quarter teaspoon as a finishing seasoning. Granules are coarser than powder; use the same amount but the texture is slightly different.
Good to know.
Distinctly different flavor from fresh garlic. Some people prefer fresh; others love the toasty depth of dried.
Spice · Concentrated onion
Onion Powder / Granules
Allium cepa (dried, milled)
Dehydrated onion, milled. Same logic as garlic powder; pantry-stable concentrated onion for rubs and dry seasonings.
What it's for.
Rubs, ranch dressing, taco seasoning, anywhere you want onion flavor without the texture or moisture of fresh onion.
How to use it.
Mix into rubs and blends. A teaspoon in scrambled eggs, in burger meat before forming patties, in a homemade ranch.
Good to know.
Like garlic powder, a different flavor from the fresh version. Used in different contexts.
<p>This hearty bowl combines protein-rich chickpeas with aromatic spices for a satisfying plant-based meal. The smoky paprika adds depth while the quinoa provides a nutty base.</p><h2>Ingredients</h2><ul><li>2 cups <strong>Garbanzo Beans (Chick Peas)</strong>, soaked overnight and cooked</li><li>1 cup <strong>Tricolor Quinoa</strong></li><li>3 tablespoons <strong>Extra Virgin Olive Oil</strong></li><li>1 tablespoon <strong>Smoked Paprika Powder</strong></li><li>1 teaspoon <strong>Cumin</strong></li><li>1/2 teaspoon <strong>Garlic Powder</strong></li><li>1/2 teaspoon <strong>Redmond Real Salt</strong></li><li>1/4 teaspoon <strong>Cayenne</strong></li><li>2 tablespoons <strong>Parsley Flakes</strong></li><li>2 cups water</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 425°F. Drain and pat dry the cooked chickpeas thoroughly.</li><li>Cook quinoa in 2 cups water according to package directions until fluffy, about 15 minutes.</li><li>Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and cayenne until well coated.</li><li>Spread seasoned chickpeas on a baking sheet and roast for 25-30 minutes until crispy.</li><li>Serve roasted chickpeas over cooked quinoa and sprinkle with parsley flakes before serving.</li></ol><h2>Notes</h2><ul><li>Substitute <strong>White Quinoa</strong> if preferred for milder flavor.</li><li>Add <strong>Cilantro</strong> instead of parsley for different herb profile.</li><li>Try <strong>Paprika</strong> instead of smoked variety for less intensity.</li></ul>
Tare Almanac · Volume ThreePage 25
Tare Almanac · Volume ThreeCurry & Asian Blends.
05
Chapter 05 of 07
Curry & Asian Blends.
Curry powder, garam masala, tandoori, stir fry. Plus standalone turmeric and ginger.
In this chapter
Curry PowderVarious (Indian-British blend)27
Garam Masala seasoningVarious (Indian warming blend)27
Tare Almanac · Volume Three · Curry & Asian Blends.Page 27
Blend · British curry
Curry Powder
Various (Indian-British blend)
A British-Indian invention rather than a true Indian spice. A blend of cumin, coriander, turmeric, ginger, cardamom, and others; balanced for a sweet-warm-mild curry flavor.
What it's for.
Quick curries, curry chicken salad, curried lentils, curried mayo or yogurt for dipping. The shortcut to a curry-leaning dish without grinding individual spices.
How to use it.
Bloom in oil at the start of cooking for richer flavor. A tablespoon serves four. The flavor is more sweet than hot; add cayenne if you want kick.
Good to know.
Real Indian cooks usually make their own blends; curry powder is a British convenience. Not wrong; just different.
Blend · Indian finishing
Garam Masala seasoning
Various (Indian warming blend)
An Indian warming spice blend; traditionally added at the end of cooking. Cardamom, cinnamon, cloves, cumin, coriander, black pepper, and sometimes nutmeg.
What it's for.
Indian dishes that want a warming, aromatic finish. Stir into a finished dal or chicken curry off the heat. Different from curry powder; uses different spices and is added differently.
How to use it.
Sprinkle a teaspoon into the finished dish, stir to integrate, taste. Adding earlier than the end will dull the aromatic notes.
Good to know.
Every household makes garam masala slightly differently. The commercial version is the average; not the only.
Tare Almanac · Volume Three · Curry & Asian Blends.Page 28
Blend · Indian grill
Tandoori seasoning
Various (Indian red-yogurt blend)
An Indian spice blend designed for marinating chicken in yogurt before grilling or oven-roasting. Heavy on paprika and cumin, with garam masala notes and a touch of red food coloring in many commercial versions.
Mix three tablespoons with one cup of yogurt and a tablespoon of lemon juice. Marinate chicken at least two hours. Grill or roast at 425°F until charred and cooked through.
Good to know.
The red color in commercial blends is often food coloring; the flavor is the same without. A cleaner version uses paprika alone for the color.
Blend · Wok seasoning
Stir Fry Seasoning
Various (Asian blend)
A general Asian-style stir fry blend; typically ginger, garlic, sesame, soy powder, and sometimes a sweetener. Built for fast-and-hot wok cooking.
What it's for.
Quick stir-fry dinners where you want the seasoning to do the work without sauces and bottles. Sprinkle on protein and vegetables in the hot pan.
How to use it.
Toss a tablespoon over chicken, beef, or vegetables in a hot oiled wok. Cook fast, stirring constantly. Finish with a splash of soy sauce or rice vinegar.
Good to know.
Often contains salt; do not add additional salt to the stir-fry without tasting.
Tare Almanac · Volume Three · Curry & Asian Blends.Page 29
Spice · Anti-inflammatory
Turmeric Daily Blend
Curcuma longa
Ground dried turmeric root. The yellow-orange spice that colors Indian curries, golden milk, and the daily anti-inflammatory drink. Cross-reference to Vol 2's Golden Hour Tonic Tea.
What it's for.
Curries, golden milk, anti-inflammatory daily dose. The active compound (curcumin) needs fat and black pepper to absorb; pair accordingly.
How to use it.
A teaspoon in warm milk of choice with black pepper and a touch of honey for golden milk. A tablespoon in a curry. A pinch in scrambled eggs colors them and adds gentle flavor.
Good to know.
Stains everything. Wear an apron, use a darker cutting board, expect orange fingertips for a day. Avoid in high doses with blood thinners.
Spice · Warming root
Ginger
Zingiber officinale
Dried and ground ginger root. Cross-reference to Vol 1, where fresh ginger root appears as a digestive herb. The dried-ground version is for baking and rubs; fresh is for cooking.
What it's for.
Gingerbread, pumpkin pie, Asian rubs, chai. The default in Western baking when 'ginger' is called for. For cooking, fresh ginger is usually better.
How to use it.
Use ground in baking, fresh in cooking. They are different ingredients with different uses.
Good to know.
Ground ginger loses pungency in a year; fresh ginger is always more potent.
<p>Tandoori chicken gets its incredible flavor from a yogurt-based marinade loaded with warm spices. The yogurt tenderizes the meat while the spices create a beautiful crust when roasted. The result is juicy, flavorful chicken with a gorgeous color and charred edges that taste incredible.</p><h2>Ingredients</h2><ul><li>6 bone-in <strong>chicken thighs</strong></li><li>1 cup plain whole-milk yogurt</li><li>2 tbsp <strong>tandoori seasoning</strong></li><li>1 tsp <strong>ground turmeric</strong></li><li>½ tsp <strong>ground cumin</strong></li><li>½ tsp <strong>ground ginger</strong></li><li>3 cloves garlic, grated</li><li>1 tbsp <strong>extra virgin olive oil</strong></li><li>1 tsp <strong>Redmond Real Salt</strong></li><li>Juice of 1 lemon</li><li>Fresh cilantro and lemon wedges for serving</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>In a bowl, mix the yogurt, tandoori seasoning, turmeric, cumin, ginger, garlic, olive oil, salt, and lemon juice.</li><li>Coat the chicken thighs in the marinade. Cover and refrigerate for at least 2 hours or overnight.</li><li>Preheat oven to 425°F. Place the chicken skin-side up on a lined baking sheet.</li><li>Roast for 35 to 40 minutes until the chicken is charred at the edges and the internal temperature reaches 165°F.</li><li>Serve with fresh cilantro and lemon wedges.</li></ol><h2>Notes</h2><ul><li>The longer you marinate, the more flavorful and tender the chicken will be. Overnight is ideal.</li><li>Serve with <strong>white basmati rice</strong>, naan bread, and a cucumber yogurt sauce.</li><li>This marinade also works beautifully on lamb or vegetables.</li></ul>
Tare Almanac · Volume Three · American & Mediterranean Rubs.Page 32
Blend · Italian-American
Italian seasoning
Various (Mediterranean herb blend)
A dried-herb blend: oregano, basil, thyme, rosemary, marjoram. The American-Italian shortcut to a 'tastes Italian' dish.
What it's for.
Tomato sauce, garlic bread, vinaigrettes, anywhere you want a quick Italian-leaning flavor. Not a replacement for fresh herbs, but a useful shortcut.
How to use it.
Add a teaspoon to a pot of tomato sauce. Toss with olive oil for a quick herb dip for bread. Sprinkle on focaccia before baking.
Good to know.
Dried-herb blends fade in a year. Buy small.
Blend · Mediterranean
Greek Seasoning
Various (Greek herb blend)
A Greek-style blend: oregano, lemon zest, garlic, dill, mint, salt. Stronger oregano note than Italian seasoning; the lemon zest is the differentiator.
What it's for.
Greek salad, chicken souvlaki, roasted potatoes, lamb. The shortcut for Greek-leaning dishes.
How to use it.
Mix with olive oil and lemon juice for a quick marinade. Sprinkle on roasted potatoes before they go in the oven. Use as a seasoning for grilled chicken.
Tare Almanac · Volume Three · American & Mediterranean Rubs.Page 33
Blend · Bistro classic
Montreal Chicken seasoning
Various (Montreal-style blend)
A Quebec-Canadian seasoning blend: garlic, salt, paprika, black pepper, citrus. Originally for grilled chicken; works on most poultry and pork.
What it's for.
Grilled chicken, roasted chicken, pork chops. The 'one blend, done' shortcut for everyday weeknight protein.
How to use it.
Sprinkle generously on chicken before grilling or roasting. About a tablespoon per pound. Pairs well with lemon at the end.
Good to know.
Salt is built in; do not add additional salt to a heavily seasoned bird.
Blend · Beef-forward
Steak Grilling Seasoning
Various (steakhouse blend)
A coarse-textured blend with kosher salt, black pepper, garlic, and onion. Designed for steaks; the coarse grind crusts well under high heat.
What it's for.
Grilled steak, roast beef, beef burgers, anywhere a beefy savory crust is welcome. The point is texture as much as flavor.
How to use it.
Sprinkle generously on both sides of the steak twenty minutes before cooking. Let it sit at room temperature; the salt pulls moisture out and then back in.
Good to know.
Salt is built in. Some people prefer salting separately for control; this blend assumes you want it pre-balanced.
Tare Almanac · Volume Three · American & Mediterranean Rubs.Page 34
Blend · Sunday chicken
Rotisserie Herb Rub
Various (poultry herb blend)
A herb-forward poultry rub: garlic, paprika, salt, thyme, sage, rosemary, oregano. Built for a slow-roasted whole chicken; reads like a Sunday dinner in a jar.
What it's for.
Whole roasted chicken, turkey breast, Cornish hens. The blend that turns a plain bird into a rotisserie-style centerpiece.
How to use it.
Rub a tablespoon and a half into the skin of a whole chicken, plus more in the cavity. Roast at 425°F for an hour. Rest fifteen minutes before carving.
Good to know.
Salt is built in; the chicken does not need additional salt.
Blend · Spicy crust
Blackened Cajun seasoning
Various (New Orleans blend)
A Cajun blend: paprika, cayenne, garlic, onion, thyme, oregano, salt, pepper. Built for the blackened cooking style; the spice crusts and chars under high heat without burning the food.
What it's for.
Blackened fish (the canonical use), blackened chicken, shrimp, gumbo base. The spice that built a Paul Prudhomme career.
How to use it.
Heat a cast iron pan to almost smoking. Coat fish or chicken in butter, then dredge generously in the seasoning. Cook two to three minutes per side. The crust should be dark, not burned.
Good to know.
Smoke. Open windows. The blackening process generates a lot of smoke; have ventilation ready. Heat level is medium-high; not for everyone.
Tare Almanac · Volume Three · American & Mediterranean Rubs.Page 35
Blend · Tex-Mex
Taco seasoning
Various (American taco blend)
A Tex-Mex blend: chili powder, cumin, paprika, garlic, onion, oregano, salt. The American taco-night shortcut; cleaner and cheaper than the packet at the store.
What it's for.
Ground beef tacos, taco salad, queso, roasted vegetables with a Mexican lean.
How to use it.
Cook a pound of ground beef. Drain. Add two tablespoons of taco seasoning and a quarter cup of water. Simmer five minutes.
Good to know.
Most commercial blends contain wheat or corn starch as a thickener. Read the label if gluten-free matters.
Blend · Bagel-shop classic
Everything Blend seasoning
Various (everything-bagel blend)
The everything-bagel seasoning. Sesame seeds, poppy seeds, garlic, onion, salt. Originally a bagel topping; now used on avocado toast, eggs, popcorn, and roasted vegetables.
What it's for.
Avocado toast, scrambled eggs, popcorn, salmon, anywhere a savory crunchy topping is welcome. The crunchy backbone of breakfast plates everywhere.
How to use it.
Sprinkle on top of finished food. Use as a crust on fish before searing. Mix into cream cheese for a quick spread.
Good to know.
Sesame allergy applies for some. Sodium is moderate to high; do not add additional salt.
Tare Almanac · Volume Three · American & Mediterranean Rubs.Page 36
Blend · Cool ranch
Zesty Ranch Seasoning
Various (ranch herb blend)
A ranch dressing seasoning: buttermilk powder, dill, parsley, garlic, onion, salt. Stir into sour cream and milk of choice for instant ranch; sprinkle on roasted potatoes; mix into dips.
What it's for.
Ranch dressing, dip for chips and vegetables, popcorn topping, sprinkled on roasted potatoes. The American party-snack flavor.
How to use it.
Mix two tablespoons with a cup of sour cream or yogurt for a quick dip. Or whisk with half cup buttermilk and half cup mayonnaise for dressing.
Good to know.
Contains dairy (buttermilk powder); read the label if dairy-free matters.
<p>Everyone loves a rotisserie chicken, and this recipe gives you that same golden, savory, impossibly juicy result right from your own oven. A pre-made herb rub does most of the work, and the technique is as easy as it gets. Make this once and you will have it memorized forever.</p><h2>Ingredients</h2><ul><li>1 <strong>whole chicken</strong> (4 to 5 lbs)</li><li>2 tbsp <strong>rotisserie herb rub</strong></li><li>2 tbsp <strong>extra virgin olive oil</strong></li><li>1 tsp <strong>Redmond Real Salt</strong></li><li>½ tsp <strong>black pepper</strong></li><li>1 lemon, quartered</li><li>1 head garlic, halved</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 425°F. Pat the chicken dry and let it sit at room temperature for 20 minutes.</li><li>Mix the rotisserie herb rub with the olive oil, salt, and pepper into a paste. Rub all over the chicken and under the breast skin.</li><li>Stuff the cavity with the lemon quarters and garlic halves.</li><li>Place breast-side up in a roasting pan or cast iron skillet.</li><li>Roast for 1 hour to 1 hour 15 minutes until the internal temperature of the thigh reaches 165°F and the skin is deeply golden.</li><li>Rest for 15 minutes before carving.</li></ol><h2>Notes</h2><ul><li>The Rotisserie Herb Rub already contains salt. Taste before adding extra and adjust to your preference.</li><li>Truss the legs together with kitchen string for a more even roast.</li><li>The <strong>rotisserie herb rub</strong> does all the seasoning work. It is a one-step flavor solution.</li><li>Save the carcass for homemade broth.</li></ul>
Tare Almanac · Volume ThreePage 37
Tare Almanac · Volume ThreeFunctional & Tonic.
07
Chapter 07 of 07
Functional & Tonic.
The jars that are not quite seasonings. Vanilla, mulling, pickling, fire cider, nutritional yeast.
Tare Almanac · Volume Three · Functional & Tonic.Page 39
Liquid · Baking foundation
Vanilla Extract
Vanilla planifolia
Vanilla bean pods infused in alcohol (or sometimes glycerin). The most-used baking flavor in American cooking. Real vanilla is expensive; imitation vanilla is corn-syrup based and not the same thing.
What it's for.
Cookies, cakes, ice cream, custards, anywhere a hint of vanilla is called for. The 'invisible upgrade' that quietly improves a recipe.
How to use it.
Add at the end of mixing (heat reduces flavor in long bakes). A teaspoon per recipe is the default; up to a tablespoon for vanilla-forward dishes like vanilla ice cream.
Good to know.
Real vanilla is expensive because cultivation is labor-intensive. The Madagascar-bourbon strain is the most-recognized; Mexican and Tahitian have different flavor profiles.
Blend · Cider warmer
Mulling Spice
Various (warming blend)
A warming spice blend for simmering in cider or wine. Whole cinnamon, cloves, allspice, orange peel, sometimes star anise. Strain before serving.
What it's for.
Mulled cider, mulled wine, holiday simmer pot (for the kitchen aroma). The shortcut for the smell of fall and winter.
How to use it.
Add two tablespoons to a quart of cider; simmer thirty minutes. Strain. Serve warm with a slice of orange or a cinnamon stick for garnish.
Tare Almanac · Volume Three · Functional & Tonic.Page 40
Blend · Brine flavor
Pickling Spice
Various (pickling blend)
A spice blend for pickling brine: mustard seed, coriander, dill seed, bay leaf, peppercorns, sometimes red pepper flake. The flavor backbone of brine for pickles, beets, and corned beef.
What it's for.
Brine for pickles, corned beef, sauerkraut, pickled eggs, pickled beets. The single jar that turns water and vinegar into pickle brine.
How to use it.
Use one tablespoon per quart of brine. Tie in cheesecloth or fish out before refrigerating the pickles.
Good to know.
Strong; do not over-use. A tablespoon per quart is more than enough.
A traditional 'fire cider' tonic: apple cider vinegar infused with garlic, ginger, horseradish, onion, hot pepper, and citrus zest. The folk-medicine cold-and-flu cocktail.
What it's for.
Daily wellness shot, cold-and-flu support, salad dressing base, marinade. The traditional use is a tablespoon a day; treat as a hot-and-pungent tonic.
How to use it.
Sip a tablespoon straight (it burns; that is the point). Or dilute in water with honey. Use as the acid in a vinaigrette for a spicy-savory salad.
Good to know.
Strong. The horseradish and pepper give it real heat. Skip on an empty stomach; pair with food.
Tare Almanac · Volume Three · Functional & Tonic.Page 41
Flakes · Cheesy vegan
Nutritional Yeast Flakes
Saccharomyces cerevisiae
Deactivated yeast flakes. The savory-cheesy seasoning popularized by vegan cooking; nutty, slightly cheese-like, naturally rich in B vitamins (especially B12 if fortified).
What it's for.
Vegan parmesan, popcorn topping, soups, sauces, dressings. The 'umami sprinkle' for plant-based cooking.
How to use it.
Sprinkle on popcorn instead of cheese. Whisk into a sauce for cheesy flavor without cheese. Stir into mashed potatoes or polenta.
Good to know.
Most commercial nutritional yeast is fortified with B12; check the label. Useful for vegan diets where B12 sources are limited.
Blend · Salt-and-vinegar chip flavor
Dill & Vinegar Nutritional Yeast Blend
Saccharomyces cerevisiae + dill + vinegar
Nutritional yeast blended with dill, dried vinegar, and salt. Tastes like a salt-and-vinegar chip, without the chip.
What it's for.
Popcorn (best use), roasted potatoes, chickpea snacks. The closest thing to a chip flavor in a healthy-snack jar.
How to use it.
Sprinkle generously on hot popcorn. Toss with roasted chickpeas. Use as a topping for plain potato chips for extra flavor.
Good to know.
Vinegar tang is real and tangy; some kids do not love it. Test before committing to a full bowl.
<p>This daily wellness tonic combines the gut health benefits of apple cider vinegar with warming spices and raw honey. It's a gentle way to support digestion and overall wellness while providing a flavorful morning or evening ritual.</p><h2>Ingredients</h2><ul><li>2 tablespoons <strong>apple cider vinegar</strong></li><li>1 tablespoon <strong>Duck River honey</strong></li><li>1 cup warm water</li><li>1/4 teaspoon <strong>ginger</strong></li><li>1/4 teaspoon <strong>Ceylon cinnamon</strong></li><li>Pinch of <strong>turmeric</strong></li><li>Pinch of <strong>cayenne</strong></li><li>Fresh lemon juice (optional)</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Warm water to just below boiling, about 180°F.</li><li>Whisk honey into warm water until completely dissolved.</li><li>Stir in apple cider vinegar, ginger, cinnamon, turmeric, and cayenne until well combined.</li><li>Add lemon juice if using for extra vitamin C and brightness.</li><li>Drink while warm, stirring occasionally as spices may settle.</li></ol><h2>Notes</h2><ul><li>Start with less vinegar if new to ACV tonics and gradually increase</li><li>Always dilute apple cider vinegar to protect tooth enamel</li><li>Use <strong>raw clover honey</strong> as an alternative sweetener</li><li>Best consumed 30 minutes before meals for digestive support</li></ul>
Tare Almanac · Volume ThreePage 43
Back MatterLatin Index
Botanical & Source Names
Latin to common.
For when you are checking sourcing or further reading.
Fifty-four jars from the spice wall at Tare, organized by how a cook actually reaches for them. Cooking notes, blend ratios, and a recipe in every chapter.
