Try making your own seasoned butter by following this Whole Spice recipe! Be sure to use grass-fed Irish butter for extra nutrition and higher butterfat content, or use avocados in place of butter if you’re vegan. Get creative and try your own flavored butter with other herbs and spices!

Sweet Smoked Paprika Butter
(About 5 tablespoons)

4 Tbs. Irish butter, at room temperature
1 Tbs. Whole Spice Sweet Smoked Paprika

Mix the spice and butter very well.
Place on a sheet of plastic wrap and form into a log.
Wrap well and refrigerate or freeze.

Bold Italian Butter
(About 5 tablespoons)

4 Tbs. Irish butter, at room temperature
1 large clove of garlic, minced
1/2 Tbs. Whole Spice Italian Seasoning
1/4 Tbs. Whole Spice Garlic & Parsley Sea Salt

Mix well, prepare and store as above.

Whole Spice has added a few new seasonings to the list. The hummus seasoning is full of garlic and spices that will jazz up your hummus. Also on the list are two really delicious seasonings for green olives. Both the fennel and the rosemary have lemon peel, blood orange, bay, garlic and chili flakes. Sprinkle on your olives with some olive oil and impress your friends. Stop in and get ten percent off when you mention this post. 

Whole Spice soup base is a premium, all-natural blend of spices, using only the highest quality of ingredients, with no chemicals or MSG. And with no meat products added, it is truly a vegetarian’s delight. In addition to using in soup, Whole Spice soup base may also be used as a dry rub for meats or fish, and a variety of other vegetarian dishes. With so many wonderful uses Whole Spice soup base is sure to please. Try this simple soup recipe at home…

Whole Spice White Bean Soup

Quarter cup olive oil plus extra for drizzling
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
2 cups leeks (white part only), diced
2 Tbs. Whole Spice soup base
1 ½ cups vegetable broth
1 28 oz. can of chopped tomatoes
1 28 oz. can or frozen white beans (any kind of white bean will do)
Fresh parsley
Salt and Pepper to taste

Sauté carrots, celery, leeks, garlic in olive oil for five minutes. Add soup base, chopped tomatoes and white beans and simmer on stove for 45 minutes. Spoon into four bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil.

Ingredients:Thai Spice Shrimp
1 oz. Thai Spice blend
1 cup sugar snap peas
2 carrots, sliced thin 2 celery stalks, sliced thin 1/2 red onion, sliced thin 1/2 red bell pepper, stem and seed pod removed, sliced thin
1 lb. jumbo shrimp, shelled and de-veined
1/2 block of firm tofu, sliced in one-inch cubes
1 can coconut milk
1 can straw mushrooms, drained
1/2 cup vegetable broth
1 tsp. vegetable oil
Green onions and cilantro for garnish

Sauté sugar snap peas very quickly in vegetable oil and remove from skillet. Toss shrimp and tofu in the Thai spice blend and sauté in the hot skillet for about two minutes, browning on both sides. Add coconut milk, straw mushrooms and vegetable broth. Once the liquids are simmering, add the snap peas, carrots, celery, onion and bell pepper. Simmer to taste but be careful not to over cook the shrimp.

Whole Spice Manager, Jackie Henkelman, likes to serve this with Jasmine rice and garnish with sliced green onions and tons of cilantro. She also likes to have some fresh hot chilis on the side.