A Fork on the Road

A spice bazaar in South Miami

 

If you go

What: Spice Galore

Address: 6010 S. Dixie Hwy., South Miami (between Chinatown and Fox’s)

Contact: 305-661-1199, spicegalore.com

Hours: 10 a.m.-6 p.m. Monday-Saturday

Prices: Spices and blends $1.50-$6.25, saffron $7.50 per gram, salts and sugars $2.50-$5

FYI: Cooking classes and demonstrations offered; check website for schedule.


Seasoning

Moroccan Chermoula

This spice paste, adapted from “The Spice Routes” by Chris and Carolyn Caldicott (Soma, 2001), is good drizzled over eggplant or as a marinade for seafood.

2 teaspoons each cumin and coriander seeds

2 teaspoons paprika

1/2 teaspoon cayenne

Half a bunch fresh cilantro, chopped

2 garlic cloves, chopped

2 tablespoons olive oil

3 tablespoons fresh lemon juice

Salt to taste

In a small pan, dry-roast the cumin and coriander seeds until they become fragrant. Remove from heat and grind to powder with a mortar and pestle or electric grinder. Place all ingredients in a food processor and blend to a paste. Makes about 1/2 cup.

Per teaspoon: 13 calories, 82 percent fat, 1.2 g fat (0.2 g saturated, 0.8 g monounsaturated) 0 cholesterol, trace protein, 0.5 g carbohydrates, 0.2 g fiber, 1 mg sodium


lbb75@bellsouth.net

Spice Galore is new boutique spice shop that carries everything from black truffle sea salt to wasabi powder in a homey space with a counter built from recycled wood. Whole and ground spices, house blends, sea salts, infused sugars and teas are sold by the ounce in glass jars organized on wood shelves. Each big jar has a small one next to it for tasting or sniffing.

The two friends who came up with concept met at the Miami Culinary Institute, where Victoria Nodarse was the culinary coordinator and Aimee Ortega is finishing her culinary arts degree. Victoria is Cuban American with a master’s degree in hospitality management from Florida International University and a culinary certificate from the Culinary Institute of America in Napa Valley. Aimee, who is from Maracaibo, Venezuela, studied graphic design and came to Miami 12 years ago. Both women grew up helping their grandmothers and mothers cook.

They source spices from around the globe and buy in small amounts so they are always fresh. Spices can be packed in a small paper bag, tin or glass jar or tube.

Seed spices include sharp ajowan, bittersweet black cumin, mustard, dill, coriander and celery.

Za’atar, made in house, is a Middle Eastern blend of wild oregano, sumac powder and sesame seeds, good mixed with olive oil as a bread dip, fish or meat seasoning or sprinkled on hummus.

There’s also garam masala, essential for Indian dishes; Cuban adobo (a blend of dried garlic, onion, pepper and oregano); Madagascar vanilla beans, licorice root; mace; black and green cardamom; pippali (long black pepper) and acai powder (good in smoothies).

Everything can be ordered online, but it’s fun to browse, taste and smell in person.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more A Fork On the Road stories from the Miami Herald

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category