One of the Vendors at the Kehe Summer Selling Show in Dallas, was The Spice Hunter Spices. This is a line of spices that we currently carry at both Harter House Supermarkets in Springfield, MO.
The Spice Hunter has several Salt Free Blends
Blends take the guesswork out of seasoning. The Spice Hunter offers over 35 salt-free varieties of different herb and spice blends for the creative cook. All of their products, including the salt-free blends, are all natural and contain no MSG or preservatives. With the growing concern over fat and sodium, these blends are the easiest way to add flavor to low fat, low flavor foods without adding extra fat, calories or salt. Combining quality with convenience, The Spice Hunter also features delicious serving suggestions on every blend jar and offers no-fail recipes for every seasoning in the recipe section on their website; spicehunter,com.
On their website, read about Spice Antioxidants. While you hear a lot about the antioxidants found in dark chocolate and red wine, spices like ground cloves, oregano leaves, ginger, cinnamon, turmeric and yellow mustard seed are the real antioxidant all stars
– delivering a higher concentration of antioxidants per 100g than dark chocolate, wine, even blueberries and whole grain cereal.
Ground Yellow Mustard Seed
Ground Black Pepper
Often times vendor representatives have promotional products to give away to the buyers. The Spice Hunter reps gave us a very nice calendar along with spice samples. Below I share with you the January recipe on the Spice Hunter calendar.
White Bean Chicken Chili
2 lbs. boneless, skinless chicken
1/3 cup flour
3 Tbsp. vegetable oil
1 small red bell pepper, diced
1 large onion, diced
2 large mild green chilies, diced
2 (15oz) cans white beans, undrained
2 cups chicken broth
2 ½ tsp. The Spice Hunter Turkish Cumin
1 Tbsp. The Spice Hunter Mediterranean Oregano
1 Tbsp. plus 1 tsp. The Spice Hunter California Granulated Garlic
1 Tbsp. The Spice Hunter California Parsley Leaves
½ tsp. The Spice Hunter Crushed Red Pepper
1 tsp. The Spice Hunter New Mexico Chile Pepper
½ tsp. sugar
Cut chicken into bite-size pieces and coat with flour. Heat oil in a large stockpot over medium-high heat and then add coated chicken, along with bell pepper, onion and green chilies. Cook until chicken is no longer pink. Add beans, broth, seasonings and sugar to stockpot, bring to a boil, cover, reduce heat and simmer 1 hour, stirring occasionally. Remove lid and continue simmering until thickened as desired.