Many people say that is the best curry they have ever had. It is turmeric-based, with flavors of brown mustard seed, coriander, ginger, cayenne, black pepper, cardamom and clove, with a bit of garlic and Vermont maple sugar. It makes a lovely creamy curry with a bit of heat from the cayenne. Add it to burgers or meatballs for an umami blast, or combine with a bit of vinegar to add acidity, and awaken any simmered, stewed or grilled meat or vegetable dish.
I love intense flavor. I grew up eating mostly bland home-cooked food (my mother was terrified of salt, fat and spiciness), and I lived for the times we’d go out for Chinese food, or Indian, or Thai. My palate came to crave bold intense complexity, and when I moved to Boston and then NYC, I’d eat out almost nightly, every night partaking of a different umami-rich region of the world. I got to know the nuances of Korean, Japanese, Malaysian, Singaporian, Burmese, Indonesian, Northern vs Southern Thai, Northern vs Southern Indian, Ethiopian, Shanghainese, Szechwan, Jamaican, Oaxacan.
And then things started to change. I became increasingly aware of the bad stuff that was in my food — the same food that tasted so amazing. Pesticides, herbicides, hormones, antibiotics, GMOs, vegetable oils. And I learned about the nutritional benefits you get from organic produce, from pastured meat and eggs. So I started to make my own food from ingredients that fed my body as well as my tastebuds.
The problem was time. I love to cook, but like most people in this crazy modern world, I barely have time to keep up with my daily flood of email, let alone plan meals, shop, cook and clean. So I started to come up with shortcuts, ways to create meals that were super-quick, and tasty enough to keep me interested.
When I discovered these amazing spice blends, hand-crafted by the alchemists at the Teeny Tiny Spice Co., my home cooking took a huge leap forward. These little tins contain pure magic. Whether you’re wobbly or well-trained in the kitchen, they will forever transform the way you cook. Teeny Tiny has done all the work for you, harmonizing symphonies of spices in perfect proportions, the way your grandmother would instinctively do it if she were Indian or Mexican or Ethiopian or Jamaican, (and only used the highest quality organic spices.) They’ve even added the right amount of salt, so all you have to all is one or two spoonfuls, and you’ve created a masterpiece. These blends will rescue you from home-cooking monotony forever. They are absolutely indispensable for the primal eater who eats meat and veggies constantly, and craves variety and extreme deliciousness. These spice blends cover a broad array of world cuisines and cooking styles — they’re all distinct, and all amazing.
And they are so easy to use. Here’s what you do: for every pound of meat, add 2-3 tbsp of any Teeny Tiny Spice blend. The fastest way to do this is knead it into ground meat and fry. In minutes, you’ve got your very own umami burgers, full of amazing flavor, sausage-like in their juicy mouthwatering flavor intensity. Saute up some greens in the same pan with some ghee or coconut oil, add a few spoonfuls of spice blend, and you’ve got an awesome meal within minutes.
And of course, spices are incredibly high in antioxidants, and they’ve all got special medicinal/healing properties. From turmeric to cinnamon, chiles to ginger, spices are not only stimulating to the palate, they’re healing to the body. So how do you decide which Teeny Tiny spice blend to use? Go with what you’re craving right now, and it’s probably what your body needs most.
A proper 19th Century British curry had both curry powder and curry paste as ingredients. These elements have been combined into a single blend for classic flavor. Use it by itself or combine with a bit of vinegar to add acidity, British Curry can create a traditional saucy dish or be added to any simmered, stewed or grilled meat, tofu or vegetable dish.
Many people say that is the best curry they have ever had. What makes it British? Back in the 19th century, many of the British colonials had fallen in love with the curries that their Indian cooks had prepared for them in the colonies. Upon their return to England, they attempted to re-create the curries that they had loved so much in India. Since they could not bring their Indian cooks back with them, they had to reinvent these Indian curries based upon their memories as well as whatever ingredients they had available to them. Again, there are hundreds of different kinds of curry powder and British Curry is Teeny Tiny Spice Co.’s interpretation of this particular curry style. It is turmeric-based, with flavors of brown mustard seed, coriander, ginger, cayenne, black pepper, cardamom and clove, with a bit of garlic and Vermont maple sugar. It makes a lovely creamy curry with a bit of heat from the cayenne.
It’s impossible to mess up when you’re cooking with these spice blends. The only thing you need to know is a simple rule of thumb: 2-3 tablespoons of spice blend for every pound of meat. You won’t need any extra salt, although you may want to add a dash of vinegar or citrus if your palate craves it. Always start with less spice blend and add more until it tastes perfect to you. I love spices so much that I’ll generally want 3 tbsp/pound, sometimes even more.
One of the easiest ways to play with Teeny Tiny spice blends is to add them to ground meats, whether it be meatballs, sauce with ground meat, tacos or burgers. You can use ground beef, bison, chicken, turkey, pork or lamb. Always get pastured, 100% grass-fed-and-finished when possible. And local is best — you can get amazing deals on highest quality meats by getting to know your local farmer.
Knead 2-3 tbsp per pound into ground meat. For extra flavor, dust a bit more on the outside of the burger. Fry. In minutes, you’ve got your very own umami burgers, full of amazing flavor, sausage-like in their juicy mouthwatering flavor intensity. Saute up some greens in the same pan with some ghee or coconut oil, add a few spoonfuls of spice blend, and you’ve got an awesome meal within minutes. For bonus points, fry up an egg and put it on top.
This makes a great base for a ridiculously simple and delicious curry. Simmer spice mix with meat, vegetables, onion, garlic, coconut milk and 2 tbsp vinegar.
It makes a great dry rub prior to grilling, pan frying, roasting or broiling. For more intense taste, let it sit for many hours, or even overnight. But don’t let it sit for very long on tender cuts of meat like filet mignon or tenderloin — it will make them tougher.
It’s amazing in a braise — just add some meat (I love shoulders, short ribs, lamb shanks, brisket), some Teeny Tiny spice (2-3 tbst per pound of meat), the liquid of your choice (stock, apple juice, red wine, dark beer, coffee, and orange juice are all amazing, but not all at the same time! Try stock with one of the above, at a 1:1 ratio), some chopped up veggies, a jot of coconut oil, and cook it covered at a low temp (250 is good, higher if you have less time) until everything is tender and nice.
We are so excited to share these wonderful spice blends that bring the flavors of the world into your kitchen.
Welcome to Teeny Tiny Spice Co. where we hand blend and package the cleanest, most flavorful spice blends, individual spices and herbs available. Our seasonings cover a broad array of world cuisines, cooking styles from curries to barbeque to dessert. All of our products are Certified Organic, Certified Kosher, gluten free, preservative free, anti-caking free .... they are just pure food. Nothing is hidden — with all ingredients listed on every package so that you know exactly what you are putting in your body. We use the highest quality ingredients to give you great flavor including Himalayan Pink Salt, Vermont Maple Sugar, Speeder and Earl's coffee, and Saigon Cinnamon.
Our spice blends make it easy and quick to cook delicious dishes of complex flavor using simple ingredients. Every tin of spice has a recipe on top. Your regular recipes are easily adapted by substituting an equal amount of Teeny Tiny Spice blend for the spice, herb and salt in your recipe. Our spices make new cooks look great and accomplished cooks look even better!
Our spice blends have a very long shelf life. We freshly grind and then package each batch to seal in the freshness. Air and sunlight are the two main elements that affect the shelf life of spices. For this reason, we package our spices in tins that seal out both air and sunlight. We have time-tested our blends and have found that even after one year, they still have rich flavor. You would notice a slight difference between a one year old tin and a freshly ground tin if you held them next to each other, of course, as flavor and color will diminish with time. Our individual tins are metal screw-top containers that can be recycled or reused in so many ways.