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

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We welcome all comments, questions, suggestions, and input you may have on our spices, spice blends or teas! Please feel free to contact us via any of the avenues below:

Web orders and product questions:

For franchise opportunities, spice club, or other inquiries please contact us at:

Mailing Address:
P.O. Box 130
Saugatuck, MI 49453
Ph: 269.857.3031 


A new store!

Posted 07/31/2014

Spice Merchants is heading even further east in our home state of Michigan. Coming this fall to Northville, Michigan our newest store will carry all the goodness and great smells excellent quality spices and teas can give. Check out some our build out photos below and imagine how gorgeous the store is going to be.

Filed under Announcements |

Fettuccine Alfredo

Posted 02/06/2014

Fettuccine Alfredo


1/2 cup Sweet Butter

2 Garlic Cloves,  Minced

2 Cups heavy cream

1/4 teaspoon White Pepper

1/2 cup grated parmesan cheese

1/4 teaspoon Nutmeg

3/4 cup Mozzarella cheese

1 box of fettuccine noodles


Melt better in saucepan over medium heat

Add the garlic, cream white pepper, nutmeg and bring to simmer

Make sure to stir often

Add the parmesan and simmer for 10 minutes or until sauce is thick and smooth

When sauce has thickened add the mozzarella cheese

As the sauce cooks, boil noodles


Filed under Fettuccine Alfredo |

Cheesy Green Beans

Posted 02/05/2014

*4 cups fresh green beans
*2 tablespoons dried mushrooms
*1 cup soymilk or 1 cup cow milk
*2 tablespoons flour
*1 tablespoon butter
*1 tablespoon olive oil
*2 tablespoons crushed garlic
*1 quart vegetarian broth or 1 quart chicken broth
*2 ounces of good cheddar cheese (I used white cheddar with truffles)
*1 tablespoon black pepper

*1 teaspoon Southwest Seasoning 
*1 cup crushed cracker


1 Boil green beans in broth until tender but still crisp.

2 In a small sauce pan melt butter with olive oil and add flour Wisk into a paste.

3 Add half the milk to the paste a little at a time this is your sauce base.

4 Add dried mushrooms and garlic and half the salt and pepper.

5 Add cheese to sauce and slowly Wisk in the rest of the milk.

6 drain green beans and save broth for another use.

7 Taste sauce and add more salt and pepper to taste.

8 pour green beans into casserole dish pour sauce over and mix well.

9 top with crushed crackers and a little drizzle of olive oil.


10. Bake at 350 for about 30 min until golden and bubbling.

Filed under Side Dish |

Chicken Wing Marinades

Posted 01/31/2014

Tequila Lime Marinade

1/2 c Blanco-Tequila

1/4 c honey

1/4 c freshly squeezed lime juice

Zest from one lime

3 TBSP Olive oil

6-8 cloves garlic, Minced

1 1/2 tsp kosher salt

1/2 white onion, thinly sliced

1 small Jalapeno 

Marinade chicken wings for 2 hours before grilling or baking


Espresso Chipotle Rub

2 TBSP Espresso Power

1 TBSP packed brown suger

2 tsp ground chipotle powder

2 tsp kosher salt

1 tsp ground cumin

1 tsp Spanish Sweet Paprika

1/2 tsp ground black pepper

Place wings & Marinade in large ziploc bag and shake. 





Strawberry cupcakes

Posted 01/30/2014

Recipe: Strawberry cupcakes


Vanilla cake mix
Instant vanilla pudding mix
Strawberry yogurt
3/4 cup vegetable oil
1/2 cup water
4 lightly beaten eggs
4 teaspoons pure vanilla extract
1 cup diced fresh strawberries
2 cups unsalted butter
5 ½ cups sugar
8 medium fresh strawberries in pure form

Cooking Directions:

1. Preheat oven to 350 degrees F.
2. Line muffin tin with paper liners or spray with non-stick cooking spray.
3. In the bowl of a stand mixer beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla.
4. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries
5. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
6. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
7. The cupcakes may develop a slight divot in the center as they cool, but that will be covered with the frosting.
8. Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
9. Once cupcakes are cool, prepare your frosting.

How To Make The Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
2. Turn the mixer down to low speed and gradually add sugar until it is completely incorporated.
3. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated.
4. Turn off the mixer and check the buttercream for taste and texture.
5. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor.

Filed under Strawberry cupcakes |

Broccoli Cheese Soup

Posted 01/29/2014

Broccoli Cheese Soup


1/4 c unsalted butter

2 cloves garlic, minced

1 small onion

3 teaspoon all purpose flour

3 cups of whole milk

1 can of chicken broth

1/2 cup heavy cream

3 heads of broccoli, finely chopped

2 cups of shredded sharp cheese

1/2 cup grated Parmesan

1 Parmesan Rind

Salt and Pepper to taste


Melt butter in a stockpot. Add Garlic and onion.  Stir until onions are translucent about 4 to 5 minutes. 

Whisk in flour until light brown.  Whisk in milk, chicken broth and heavy cream. Add Parmesan rind.   When everything is combined add in broccoli. 

Bring to a boil then reduce heat to simmer.  Cook until broccoli is tender.  Stir in cheese a handful at a time until smooth. 

Add Salt and Pepper to taste. 


This recipe has been modified from the orginial post.  For a traditional Broccoli Cheese Soup check out Cooking Classy

Filed under Broccoli Cheese Soup |

Egg Fried Rice

Posted 01/25/2014

As winter is draggin on in the North, I begin to look for something old favorties to being back to the table.  Here is a quick and easy fried rice recipe.  I make it as a side dish when we are having an Asian inspired dish (Five Spice Tilapia with Citrus Ponzu Sauce)

Egg fried rice are very easy to make as the ingredients and the method is quite simple. Before you plan to cook egg fried rice, you need to know the ingredients and the method to cook the delicious rice.

How to Cook Egg Fried Rice

Preparation Time 10-15 Minutes

Cooking Time 10-15 Minutes

Servings 1-2 Persons


The ingredients you need to make egg fried rice are enlisted below:

For Fried Rice

· Rice 2 Cups

· Oil 1 Tbsp

· Onion 1-2

· Garlic 4-5 cloves

· Carrot 1

· Pepper 1

· Beans 8-10

· Soy Sauce 3 tbsp

· White Pepper As needed

Salt According to taste

For Egg Scramble

Eggs 2

Oil 1 tbsp

Salt According to taste

Black Pepper to taste



After having all the ingredients at your kitchen, you can take the initial step towards cooking delicious egg fried rice. For this, first of all you need to chop garlic, carrots, onions, beans, and capsicum.


Take a big pot and put 2 cups of water in it for boiling. When the water starts boiling, add 1 tbsp oil, half tbsp vinegar, and Chinese salt according to your taste. Now add 2 cups of rice in the water pot and let it boil. After boiling the rice, take it out in a separate bowl.

For egg scramble, take a pan, put one tbsp oil in it and heat it. Beat 2 eggs in a separate pot and add salt and pepper according to your taste. Now pour the beaten egg in the pan and heat it until it sets a little. Now scramble the egg and it is ready.

Method to Cook Egg Fried Rice

After necessary preparation for making egg fried rice, you need to follow the simple steps mentioned below:

Take a pan and add oil in it. Add garlic in the heated oil and sauté it for few minutes. Now add onion and fry it so that it becomes translucent and loses its crunchiness. After adding onion, add and stir the finely chopped carrots, beans, and capsicum.

A high flame stirring is very important in the whole process but do not overcook the vegetables. Overcooking of vegetables can cause the vegetables lose their crunchiness.

When you are done with the vegetables, add cooked and cooled rice in the pan. Also add salt, white pepper, soya sauce, and cook it well.

Add the scrambled egg you prepared in the initial steps and toss well.

Your Egg fried rice is ready. Dish out and serve with garnishing.

Filed under Egg Fried Rice | side dish |

Super Bowl Drinks

Posted 01/23/2014

Super Bowl Drinks

Southwestern Bloody Mary - Tomato, Orange, Lime Juice & Habanero Puree

Apple Chai Martini - Rooibos Chai Vodka, apple Cider & Agave nactor

Grapefruit Crush - Grapefruit Tea, green tea liqueur & Tequlia 




Filed under Super Bowl Drinks |

Himalayan Salt Block Cooking Class

Posted 01/21/2014

Himalayan Salt Blocks are sourced from natural salt deposits found in the Himalaya Mountains. The dense salt crystals add depth and complex flavor to foods. Spice Merchants will help introduce how to cook with Salt Blocks to Amp up your Entertaining, Grilling and Seasoning.

Receive a $5 Spice Merchants Store Voucher & Take Home Grab Bag with Complimentary Product, Recipes, & Much more!

Instructor: Matt Perry of Spice Merchants
Part of our "Discover the Market" series

Register with us right now Inn the Store or Online; Seats are filling fast so register quickly!

Quick and Easy Potatoes

Posted 01/18/2014

1 lb. Ground Beef

1c minced onion

3/4 c A1 Steak Sauce

1 1/2 lbs potatoes, peeled boiled drained

1/2 c butter

1/4 c milk


Cook Beef and onions, drain and add steak sauce. Heat to a boil then reduce heat and simmer for 5 to 7 minutes.   While the beef and onions is cooking mash your potatoes with the milk.

Place the beef in a cassarole layer the potatos over the top evenly.  Bake for 350 degrees for 15 minutes. 

Filed under Potatoes |

Refrigerator Home Storage for Fresh and Processed Foods

Posted 01/16/2014

Refrigerator Home Storage (at 40 °F [4.4 ºC] or below) of Fresh or Uncooked Products

·         If product has a "use-by" date, follow that date.

·         If product has a "sell-by" date or no date, cook or freeze the product by the times on the following chart.

Refrigerator Storage of Fresh or Uncooked Products


Storage Times After Purchase


1 or 2 days

Beef, Veal, Pork and Lamb

3 to 5 days

Ground Meat and Ground Poultry

1 or 2 days

Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings)

1 or 2 days

Cured Ham, Cook-Before-Eating

5 to 7 days

Sausage from Pork, Beef or Turkey, Uncooked

1 or 2 days


3 to 5 weeks


Refrigerator Home Storage (at 40 °F [4.4 ºC] or below) of Processed Products Sealed at Plant

·         If product has a "use-by" date, follow that date.

·         If product has a "sell-by" or no date, cook or freeze the product by the times on the following chart.

Refrigerator Storage of Processed Products Sealed at Plant

Processed Product

Unopened, After Purchase

After Opening

Cooked Poultry

3 to 4 days

3 to 4 days

Cooked Sausage

3 to 4 days

3 to 4 days

Sausage, Hard/Dry, shelf-stable

6 weeks/pantry

3 weeks

Corned Beef, uncooked, in pouch with pickling juices

5 to 7 days

3 to 4 days


2 weeks

7 days

Hot dogs

2 weeks

1 week

Luncheon meat

2 weeks

3 to 5 days

Ham, fully cooked

7 days

slices, 3 days; whole, 7 days

Ham, canned, labeled "keep refrigerated"

9 months

3 to 4 days

Ham, canned, shelf stable

2 years/pantry

3 to 5 days

Canned Meat and Poultry, shelf stable

2 to 5 years/pantry

3 to 4 days






Crock Pot Chili

Posted 01/13/2014

Crock Pot Chili


1 Tbsp ground cumin

1 Tbsp chili powder

1 tsp Ancho chili powder

1 tsp Chipotle chili powder

1 lb coarsely cut chuck roast

1 Tbsp vegetable oil

1 large onion, chopped

1 cup low-sodium beef broth


1 15 oz can fire roasted diced tomatoes

1 28 oz can crushed tomatoes

3 cloves garlic, chopped

2 cans black beans (drained)

1Tbsp red wine vinegar


Toast cumin and chili powders in dry pan. (Watch carefully so as not to burn!)  Remove from pan and place in crock pot.  Brown the beef in vegetable oil over medium-high heat.  Remove after beef is nicely browned.  Add onion into the same pan used to brown the beef.  Cook until onion becomes translucent.  Remove and add to crock pot.  Carefully add broth to pan to deglaze and reduce by half.  Add all remaining ingredients to crock pot, salt and pepper to taste, and cook on low for 5 to 6 hours.  Serve with fresh cornbread muffins


Filed under Crock Pot Chili |

Cooking Temperature

Posted 01/11/2014

 This was one of our most searched post in 2013, so I thought I would repost just in case you missed it last year! 


Cooking Temps

Chicken Breasts 165°
Whole Poultry 165°
Ground Beef 160°
Pork 160°
Egg Dishes 160°
Fish 145°
Steaks & Roast 145°
Whole Turkey 180° (Check in Thigh)
Turkey Stuffing 165°in the center of the stuffing

USDA & Butterball



Filed under Cooking Temperature |

Spice Substitutions

Posted 01/09/2014

Spice Substitutions


Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves


Fennel seed or a few drops anise extract or Caraway Seed

Almond Extract


Anaheim Peppers

Whole Poblano Pepper



Balsamic Vinegar

Cider Vinegar

Brown Sugar

1 cup Brown Sugar = 1 cup sugar 2 tablespoons molasses


1 cup Buttermilk = 1 ½ tablespoons lemon juice, 1 cup milk stir well



Chili Powder

Dash bottled hot pepper sauce plus a combination of oregano and cumin


Nutmeg or allspice (use only 1/4 of the amount)



Allspice; cinnamon; or nutmeg


Chili powder


Allspice; cinnamon; mace; or nutmeg


Allspice; cinnamon; ginger; or nutmeg

Mustard (dry or ground)

Wasabi powder (1/4 to 1/2 as much since it is hotter); horseradish powder; 1 teaspoon dry mustard powder = 1 Tablespoon prepared mustard


Cinnamon; ginger; or mace


Dash turmeric or annatto powder (for color)


Dash saffron (for color) plus ground mustard powder (one to one ratio); annatto powder



Filed under Spice Substitutions |

Super Bowl Snacks - Cheese Tacos

Posted 01/07/2014


· Corn tortillas (as many as tacos you want to make, packaged or homemade)
· Butter
· Cheddar or jack cheese
· Salsa (homemade or prepared)
Optional ingredients
· Avocado
· Apple
· Lettuce
· Strips of cooked chicken, beef, or pork (a great use of leftovers)
Special equipment needed
· A large cast iron frying pan
· A metal spatula
Heat up the cast iron frying pan on medium high heat. While the pan is heating, prepare your ingredients.
Cut some slices of cheese.
Get the salsa out of the fridge. Thinly slice as many slices of apple as you want tacos.
Cut, remove seed, slice, and remove from skin the avocado slices you want. Slice some lettuce and any
leftover meat you want to add in.
When the pan is hot (sprinkle a few drops of water on it, they should sizzle) lightly butter 
one side of one tortilla and place it in the pan, butter side down. Using a spatula,
quickly flip the tortilla over to the other side, and back again,
repeating until there is melted butter on both sides of the tortilla.
Let the tortilla sit in hot pan until pockets of air start to form
bubbles in the tortilla.
Add slices of cheese to one side of the tortilla. Make sure to allow room for the cheese to melt and 
not spread all over the pan.
Flip the side of tortilla without the cheese over the side with the cheese, as if you were making an omelet.
Move the folded cheese taco to one side of the pan. Add a second tortilla, lightly buttered on one side, and
repeat the process. You can tell when the taco is done by pressing down on it with a
spoon or fork or edge of the spatula. If it gives easily, the cheese is melted and you can remove
the taco from the pan.
You are basically done with the cheese tacos. Now all you have left to do is assembly. 
Open up each taco and add the ingredients you want.
A slice of avocado, a slice of apple, a piece of chicken, a little bit of lettuce.
Don't over do it or you won't be able to hold the taco and
get it in your mouth.
Filed under Snacks |
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