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Spice & Tea Merchants: Spices, Blends, Teas, and Gifts

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We welcome all comments, questions, and suggestions you may have on our products. Please feel free to contact us via any of the avenues below:

If there’s a specific store you’re trying to contact, click here to view our store locations.

Web orders and questions:

General inquiries and product questions: or 734-332-5500.

For franchise opportunities e-mail:

Spice & Tea Merchants Mailing Address:
P.O. Box 130
Saugatuck, MI 49453

Everyday Herbs & Spices

Posted 03/29/2016

At Spice & Tea Merchants, customers frequently ask what herbs, spices, and blends to keep on hand for everyday use. While this is subjective depending on your cooking style, below are some basics we suggest.

~Single Herbs & Spices~

Check out our entire Herbs & Spices selection here.

~Spice Blends~
When it comes to spice blends, our wide array has you covered for nearly any meal. Click on a blend below for a full description and suggestions on how to use it.

View our Spice Blend selection here.

For everyday cooking, salts such as Pink Himalayan or Fleur de Sel will enhance any dish. However, if you want to finish with that extra pizzazz, check out the Black Truffle, Vintage Merlot, or Chardonnay Oak Smoked sea salts. You can view our entire salt collection here.

If these are items you already have on hand, do you know how old they are? Typically whole spices keep their potency for about a year, or six to eight months if they’re ground. The key is to be sure they’re properly stored, as all spices can be damaged by heat, light, moisture, and air. If you’re unsure, smell the spice before you use it. If the spice still smells strong, it’s usable. If not, toss it and come see us.

Filed under General |

Pork Tenderloins

Posted 03/18/2016


With Easter being early this year, some folks have been caught off-guard in terms of what to prepare for their main dish. One of the more popular (and simple) options is a well-seasoned pork tenderloin. Especially these days, as advances in agriculture have lead to leaner pork products – particularly the loin cuts (loin cuts lack excess fat).

Due to pork tenderloin’s mild flavor, it’s best prepared with a marinade or spice rub, and Spice & Tea Merchants has just the thing! Below you’ll find a recipe for Citrus Pork Tenderloin, which features our Citrus Pork & Poultry blend as a marinade. It’s great for dinner parties, family gatherings, Holidays, or even something simple on weeknights.

While our Citrus Pork & Poultry blend is fantastic way to enhance your tenderloin, it’s by no means the only option. Once you’ve tried the recipe below, try experimenting with our Coffee BBQ, Cranberry Maple, or Raspberry Chipotle rubs. As a general guideline, simply rub the tenderloin, then sear and roast it in the same fashion as steps 5-8 in the recipe below. (Though, you’ll want to season generously in step 5. And let sit for roughly 20 minutes before searing to allow the rub to permeate the meat.)

Citrus Pork Tenderloin

1 Pork Tenderloin (1-2 lb)
1 Cup Orange Juice
1/2 Cup Low-Sodium Broth (Chicken or Vegetable)
1/2 TBSP Butter
Citrus Pork & Poultry blend
Orange slices and parsley for garnish

1. Create marinade by mixing together orange juice, broth, and 2 TSP of the Citrus Pork & Poultry blend.

2. From the marinade, reserve 3/4 cup for the serving sauce.

3. Place the tenderloin and marinade in a zip lock bag. Let marinate for at least 2-3 hours or overnight in refrigerator. (Place the zip lock bag in a bowl to contain any leaks.)

4. When ready to cook, preheat the oven to 400 degrees.

5. Remove the tenderloin from the marinade, and lightly season each side with a bit of the Citrus Pork & Poultry blend (as if using salt & pepper). Discard the used marinade.

6. Heat a small amount of oil in a large skillet over medium-high heat. Add the tenderloin and sear on all sides, about 5 minutes. (Don’t discard the pan or drippings, they’re reused later.)

7. Place the tenderloin in the oven, and roast until the tenderloin’s internal temperature reads 150-155 degrees F, about 25-35 minutes. (When getting a temperature reading, run the thermometer horizontally through the end of the meat. This accurately represents the temperature at the center.)

8. Once at the desired temperature, transfer tenderloin to a clean cutting board and cover with foil. Let rest for 10 minutes before slicing.

9. To create the serving sauce, in the pan used for searing, add the reserved 3/4 cup of marinade and bring to a boil. Deglaze the browned bits from the pan.

10. Reduce heat to medium, add the butter to the sauce, and cook until slightly reduced.

11. To serve, spoon some of the sauce over the sliced tenderloin, and garnish with orange slices and a bit of parsley.

Filed under Pork | Holiday |

Irish Beef Stew

Posted 03/07/2016

With St. Patrick’s Day upon us, here’s a delicious (and simple) way to spread that Irish spirit with your friends and family!

“Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips, and pearl barley; but the purists maintain that they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognized as early as about 1800…”
     -Davidson, Alan. (2006). Oxford Companion to Food. Oxford: Oxford University Press. (p. 409).

1 & 1/2 lbs. Stew Beef, cut into 1-inch pieces
3 lbs. Russet Potatoes, peeled and quartered
2 lbs. Onions, cut into wedges
1 lb. Carrots, cut into 1-inch pieces
3 Garlic Cloves, minced
6 Cups Beef Broth
1 Cup Stout or Guinness Beer
1 TBSP Worcestershire Sauce

2 Bay Leaves
2 TSP Thyme
Butcher’s Rub or Saugatuck Steak Rub

2 TBSP Fresh Parsley, finely chopped (for serving)

[Even though lamb is traditionally used, this recipe uses beef for broader appeal.]

1. Heat roughly 2 TBSP of oil in a pot or Dutch oven over medium-high heat. Season the beef well with Butcher’s Rub or Saugatuck Steak Rub. Brown the meat on all sides, working in batches.

2. Remove beef and set aside. In the same pot, sauté the onions until tender. Add the garlic, and cook 1 minute more.

3. Add broth, and scrape the bottom of the pan to deglaze. Return beef to the pan.

4. Add bay leaves, beer, thyme, and Worcestershire sauce. Bring to boil. Reduce heat to medium-low, then cover and simmer 1 hour or until meat is tender.

5. Add potatoes and carrots, cover and cook for 30 to 40 minutes, or until vegetables are tender.

6. Add salt and pepper to taste. Discard the bay leaves, and skim off fat from the surface of the stew.

7. Serve in bowls and sprinkle with chopped parsley.

Filed under Soups and Stews | Beef |

Cocoa Powders, How Are They Different?

Posted 02/23/2016


Spice & Tea Merchants carries two varieties of baking cocoa powder, a regular Dutched cocoa (organic), and a Chocovic brand of cocoa powder with a rich flavor and deep dark red color (also a Dutch-processed cocoa).

Though, what is the significance of being Dutched (alkalized), and how are the aforementioned cocoa powders different from each other?

Before we answer these questions, let’s get a better understanding of what cocoa powder is and how it’s made. In a nutshell, the process works like this:

  • Cacao/cocoa beans are fermented, dried, and roasted.
  • The beans are then ground into a paste, which is known as chocolate liquor (unsweetened baking chocolate). The main components of the liquor we’re interested in are cocoa butter (fat) and cocoa solids.
  • The chocolate liquor is pumped into hydraulic presses, which remove the majority of the cocoa butter. (The cocoa butter is used in other applications, such as white chocolate.)
  • With the majority of the cocoa butter removed, we’re left with mostly cocoa solids, which are dried and ground into cocoa powder.

Cocoa powder produced from the process above is a natural (non-alkalized) cocoa powder. Natural cocoa is somewhat acidic, and in recipes is often paired with an alkaline leavening agent, such as baking soda. The reaction between the two yields carbon dioxide, which causes batter to rise.

Now, back to the first part of our original question, what is Dutch-processed cocoa? The process of Dutching, created by the Dutch chocolate maker Coenraad Johannes van Houten in 1828, is when cocoa beans are treated with an alkalizing agent, such as potassium carbonate. This alkalization neutralizes acids, darkens color, and mellows the flavor.

In many instances, Dutch-processed cocoa is preferred for its smoother, more chocolaty taste. However, it’s not acidic, and won’t react with an alkaline leavener. Due to this, Dutched cocoa is paired in recipes with baking powder, as baking powder creates its own rising reaction. As a side note, if a recipe doesn’t use a leavening agent or uses baking powder, you may use any cocoa powder.

As for the difference between our regular Dutched and Chocovic cocoa powders, the Chocovic has undergone a more intensive Dutching process, which results in an even darker color and enhanced chocolaty taste. It also has a higher cocoa butter content, 20-22% (natural is around 10%), granting a richer flavor and brownie-like aroma. This is definitely our go-to cocoa powder!

Click here for our favorite brownie recipe featuring the Chocovic cocoa powder.

Filed under Baking | Desserts |
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