The little things

Today we went to Silverlake to Spice Station, a small spice shop tucked away behind Forage (another LA favorite) with a sign that says "spices" with an arrow as the only indication where to go. I was looking for the hard to find vanilla paste. I've been meaning to try a few of Thomas Keller's desserts from Ad Hoc, and he insists on vanilla paste instead of vanilla extract, suggesting that the flavor elicited is far superior, and any serious baker would only use paste or actual vanilla bean. After reading through Tasting Table posts (thanks Mom), I came across an article for this place, and thought maybe they would carry what I was looking for, not to mention many other intriguing spices (like the kalonji seeds I needed for nigellan flatbread a while back). It's a really cute shop with more dried peppers than I imagined ever existed, it was difficult to keep attention to the task at hand. Unfortunately they didn't have any vanilla paste on hand, but they would have some by the weekend. Then, the co-owner of the husband-wife team came in and asked if I had ten minutes (I did), and said she would be right back. In the mean time we looked and smelled a good portion of the unique and exotic spices-many of which I had no idea existed. For example, black lime? Literally dried whole limes that you would poke holes into and add to the cavity of chicken. Genius? I think so. Or even honey pollen if you so desired. It's difficult to convey to people how worth it is to seek out specialty places like this, the spices are so significantly superior to the grocery store variety it is more than worth the extra trip. And because you aren't paying for containers, and you can buy by the ounce (so less left over waste!) it really is economical. Another customer was buying truffle salt, when they were packing it for him the smell encompassed the store-very pungent (which you want from truffles!), and at $10/ounce it costs the same as the Dean and Deluca variety, but with significantly superior quality.

I came across honey powder, and instantly thought of the many ways I could incorporate this powder into desserts to add a hint of honey without the mess or consistency issues with regular honey, I bought an ounce. Then I found beet powder. I love beets, pickled, in salads, on their own, I love them. And the coloring is gorgeous, Alex suggested I could use it in a panna cotta. Brilliant. Perhaps a similar technique to Momofuku's Milk Bar cereal milk custard with an avacado puree. This is getting exciting. They also had Mastic, which you may recognize as a common flavoring in Greek desserts, that may be my next venture when I inevitably go back.

After the ten minutes, she came back with a box full of three ounce jars of vanilla paste, handing one to me, and saying it's $8 for the jar and paused for my reaction. I responded "great! thats a good deal." Which it is for Madagascar vanilla paste. Then she said, good, I was testing the price out on you, remember what you paid because these will probably be marked up. You can't beat that sort of customer service.

Aside from delicious baking spices they also have the requisite artisan salts and other spices you would expect from any gourmet spice shop. Alex picked up some Aleppo Hot Peppers, and it was suggested that we smell a few of the peppers they just got it. One was Marash Peppers-from Turkey they are light and slightly smokey and distinctly sweet in character. The smell is addictive. And unlike many peppers, in no way overpowering. We got some and are planning on preparing a menu to compliment. Last, I decided I wanted a new tea, I noticed a coconut black tea listed on their blackboard and decided I would try an ounce. Love is an inadequate word to describe how I feel about coconut. He let me smell it, saying it was one of his favorites. All I can say to how incredible this smelled is it instantly elicited an "oh my god, thats amazing" from both Alex and I. He was almost out, so I ordered an extra ounce. I just brewed a cup, and it is hands down one of the best teas I've ever had. I can't wait to try steeping it in milk.

It's always exciting to find a place like this, where the people who own it are truly passionate about what they do and are excited to share their experience with you. We could have stayed and talked to them all day, but then again, we probably would have ended up with far more spices than we could realistically use in the near future.

So, off to Whole Foods to get ingredients for Keller's cupcakes, and adding a few twists of my own in of course! Carrot cake cupcakes with beet butter cream frosting anyone?