The Spice & Tea Exchange Blogs, Recipes, News and Information


June 13

June 13, 2014

Libby Breivogel
The Spice & Tea Exchange®



Newport, RI—The Spice & Tea Exchange® of Newport has moved to a new location on historic Thames Street. “Come In and Smell the Spices!®” and discover a delightful, interactive shopping experience. Read the rest of this entry »

Spiced Up S’mores!

June 12

Cherish the day and have fun creating gooey and delicious s’mores with everyone in the family!

 Today, we’ve posted a great idea that gets everyone involved. For the kids or grand-kids, we’ve included a few recipes that appeal to their sweet tooth; and for those who like things spicy, we’ve also suggested some options to make a s’more recipe with a bit of a kick!

 However you choose to spice it up, there’s something in these s’mores for everyone. So, gather the kids, and get started.

delicious-smores-with-dad-tste-easy-smores Read the rest of this entry »

Flash Chill Iced Tea

June 10

Don’t waste your time waiting for your iced tea to brew overnight! Flash Chill your tea in minutes
for a perfect ice-chilled glass…

icedtea-lemonslice Read the rest of this entry »

Macaroons Made Easy: Classic French Macaroons

June 4

If your favorite classic macaroon is the French pastry, then this recipe is for you. In our last blog post, we made some scrumptious Classic Coconut Macaroons. This time around, we’re going to venture into the French world of flavor. There are so many ways to make French macaroons, we had to narrow it down to a few ideas. Follow along, and you’ll be making delicious French macaroons in no time!

Classic French Macaroon Cookie Sandwich

Almond Almond Macaroon with Golden Assam TSTE Read the rest of this entry »

Macaroons Made Easy: Classic Coconut Macaroons

June 1

Classic macaroons. There’s nothing like them. Just utter the word “macaroon” and watch the line form! Whether you think classic – as in shredded coconut snowball (or pinched pyramids) or classic – as in French almond and meringue cookie sandwich – this is not an easy cookie to master. Until now. 

macaroonmadness-trio-thespiceandteaexchange Read the rest of this entry »

Egg “Frittata” Casserole

May 23

Weekend guests? No need to fret or fuss when it comes to breakfast. Go from a handful of ingredients to a satisfying meal in about 20 minutes.


When it comes to breakfast, we think easier is better. While technically this recipe is a casserole, you can cook it in a skillet so it comes out of the oven looking like a frittata – only you didn’t have to mess with multiple pans… flipping ingredients. Read the rest of this entry »

Fish Two Ways

May 14

Making Fish Two Delicious Ways: Cornmeal Fried Catfish Bites and Potato Crusted Baked Fish Sticks with Cajun “Rémoulade”

Fish Two Ways from Chef Donna and Fox 43

If you’re looking for just a few more ways to prepare fish, this one recipe provides a lot of options. Choose your breading – either cornbread mix or potato flakes, then your cooking method, either pan frying or oven baked, and you’re on your way to a delicious meal. The “rémoulade” sauce features a kicked-up little Cajun Spice Blend available from The Spice & Tea Exchange®, and though not a classic rémoulade, it’s as easy and delicious as it gets. (Rémoulade is a simple mustard-flavored mayonnaise spiced with garlic and pepper.) For your Perfect Pairing, The Vineyard at Hershey Gewürztraminer is a great aromatic wine. This is the perfect counterpoint to the spiced seasonings layered on the mild fish.

Watch me prepare it on Fox 43:

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Read the rest of this entry »

Fruit Tart for Mom

May 9

 Fruit Tart Glazed The Spice & Tea Exchange

This spectacular looking (and delicious tasting) tart couldn’t be easier! The easy-to-make hazelnut crust gets a boost of flavor from TSTE® Limited Edition Tahitian Nectar Tea and TSTE® Salted Caramel Sugar. For good measure, we add a bit of the tea into the tart glaze so the flavor runs top to bottom in every bite. Read the rest of this entry »

Lamb Tacos

May 3

Getting ready for Cinco de Mayo!

Let’s face it. With grilling season just around the corner and big hunks of meat being tossed on the open flames (leg of lamb anyone?), having an idea or two in your back pocket for leftovers is going to be a good thing. And, with a hefty amount of leftover roasted lamb in my freezer from Easter, I’m thinking of ways to use it.

I’ve got Cinco de Mayo on my radar screen so here’s my chance: Mediterranean flavors married with a bit of a Spanish culture and Mexican cuisine equals…Lamb Tacos!

To make it over the top delish, I’ve added a couple easy toppings and everything gets a punch of flavor from a handful of classic The Spice & Tea Exchange® spice blends that you probably have on hand (If you don’t, these are a few that have endless uses in the kitchen!).

These tacos are easy and, the toppings take no time to prepare. Since my roast started with a healthy dose of seasoning and intense herbs, I grabbed my TSTE® Greek Seasoning blend to feature in my taco. The herbs match the Lamb Seasoning blend, and the feta powder and onion gives the meat and toppings a snap of flavor that keeps you coming back for another bite.

lambtacos_edited_thespiceandteaexchange_800x600 Read the rest of this entry »

Sparkling Moscato Sangria

April 30

Flavored Vodkas are all the rage, but they’re super easy to make at home if you’ve got some quality, flavorful tea on hand. Tea infused Vodka works great as a mixer in a cocktail, works as a substitute for brandy in a base for a Sangria, and can even be used to infuse sauces on the stove top.

Sparkling Moscato Sangria (1)23_4

In this post we show you how to use the infused vodka to make a sangria base for our Sparkling Moscato Sangria. To start, you need to make a tea-infused vodka. TSTE® Limited Edition Hibiscus Rooibos Tea is the perfect candidate with its bright hibiscus and citrus tang combined with tropical notes. Read the rest of this entry »

Herbal Education- Thyme

April 25

Thyme is the work horse of the herb garden! Whether fresh or dried, thyme adds a freshness with aromas that hint at pine, grassiness, and pears!

Thyme-thespiceandteaexchange-chefdonnadesfor Read the rest of this entry »

Herbal Education- Tarragon

April 24

If you grow fresh tarragon in your garden you are in for quite a surprise. The flavor, taste – the powerful (and sweet) minty heat with a peppery bite that lingers – is quite different from the dried version. Harvested from your garden, it is best used sparingly to add a citrusy, minty aromatic to sauces (think butter braises and mayonnaise/aioli-type blends), seafood and beef.

Tarragon-thespiceandteaexchange Read the rest of this entry »

Herbal Education- Lavender

April 23

To know lavender is to love lavender. It’s fragrance unmistakable: intensely perfumed, it invigorates and relaxes at the same time.

Lavender-thespiceandteaexchange-chefdonnadesfor Read the rest of this entry »

Herbal Education- Chives

April 22

Distinct and onion-like, chives are mild with less of a bite than onions or garlic. This makes them a great option where you’d like a hint of onion flavor but not the raw stinging bite of the real deal.

Chives-thespiceandteaexchange-chefdonnadesfor Read the rest of this entry »

Herbal Education- Basil

April 21
Who doesn’t love the vibrant scent of sweet basil?  It’s hard to imagine summer without it.  Warm and spicy with hints of clove, citrus and even cinnamon layered over a minty-camphor-like aroma.

This leafy herb is known for its sweet smell and flavor. Frequently used in Mediterranean cooking, this herb comes in several varieties, including sweet basil (common use), Thai basil, opal basil (purple hue), lemon basil, cinnamon basil, clove basil, anise basil, and many others. Varieties of basil are dependent on the region they are grown in.

Basil-thespiceandteacexchange Read the rest of this entry »

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