Lately we’ve been getting more online orders than usual that are designated for pick-up at the Calgary Farmers’ Market. And while we’re thrilled to have those orders and more than happy to send them to the market for you, we’ve run into trouble with our previous policy of needing 48 hours to fill those orders.

The problem is this: we send all the product to stock the market shelves for the whole weekend on Wednesdays. When orders come through on Wednesday, Thursday or Friday for weekend pick-up at the market, we have no way of getting the bag to the market short of sending someone there on a special mission. Which isn’t very cost-effective.

So we’re in the position of needing to revise our policy and say that an order for pick-up at the market must be placed by Tuesdays at 5:00pm if you want it to be available that weekend. We’re very sorry for any inconvenience that may cause, but it’s a necessary rule to keep our process efficient. If you’d like to pick up your order at the Inglewood store instead, that is always an available option with the usual 48 hours notice.

Thank you very much for your understanding on this!

The Silk Road team


Chicken_karaage_by hiratakeChicken karaage is a popular Japanese izakaya (pub) food. This recipe comes from our customer and pal Mason, who spent several years living in Japan. Shichimi Togarashi, which translates to “seven spice,” is a blend of chiles, citrus and sesame commonly used as a condiment for soups and noodle dishes. It adds great, spicy, citrusy flavour to the karaage coating. Mason recommends serving this with lemon and Japanese mayo (sometimes called “kewpie mayo”) for dipping.


750 g chicken thighs, boneless and skinless
2 Tbsp soy sauce or tamari
3 oz sake
2 Tbsp fresh ginger, finely chopped
2 tsp sesame oil
Shichimi Togarashi


  • With a sharp knife, lightly score chicken thighs, or poke each thigh several times with a fork. Pound meat lightly with a mallet or the blunt side of of knife. Place thighs in a bowl.
  • In a blender, combine soy sauce, sake, ginger and sesame oil, blending until smooth. Pour marinade over thighs and let rest 1 hour in the fridge.
  • Remove chicken from marinade and pat dry. Heat a good amount of oil in a deep pan.
  • Combine a bunch of cornstarch and Shichimi Togarashi on a plate (around 4:1 starch to spices). Coat chicken pieces in cornstarch mixture and fry, a few pieces at a time, turning as needed, until chicken is browned and cooked through.

Photo by Japanese Wikipedia user Hiratake

Christmas is upon us, and our shop is bustling with activity. We’re working extra hard to keep the shelves stocked up, and most of us have put together hundreds of gifts sets. It’s a lot of fun, but once December 24th comes around, we’re ready for a break.

The holiday hours for our Calgary Store are:

Tuesday, December 22nd – 10 am to 5 pm
Wednesday, December 23rd – 10 am to 5 pm
Thursday, December 24th – 10 am to 1 pm

The holiday hours for our Edmonton Store are:

Tuesday, December 22nd – 10 am to 8 pm
Wednesday, December 23rd – 10 am to 8 pm
Thursday, December 24th – 10 am to 2 pm

The hours for our Calgary Farmers’ Market are:

Tuesday, December 22nd – 9 am to 5 pm
Wednesday, December 23rd – 9 am to 5 pm
Closed December 24th
Re-opening Thursday, January 7, 2016

The Calgary and Edmonton shops will be closed from the afternoon on Thursday, December 24th through Friday, January 1st to give our employees a well-deserved break. If you place an online order during this time it may not be filled until we get back. We’ll be open for business as usual in on Saturday, January 2nd, 2016. The Calgary Farmers’ Market does not reopen until January 7th.

Thank you to all our friends, our families, and of course our customers. It’s been an amazing year, and we are overwhelmed by the support and kind words we’ve received from all of you about our spices and how they are making your cooking more exciting and more delicious. We wish you all the best over the holidays, and are excited for all that will come in 2016.

Happy Holidays!

Kelci, Colin & all The Silk Road Staff

With Christmas quickly approaching, it’s time for our annual reminder about shipping times. Canada Post and UPS (our two carriers) are both using December 11 again as their last shipping day for guaranteed arrival before Christmas. In our experience, they are both able to deliver packages that are shipped later than that, but it’s important that we emphasize that date. Please also remember that at this time of year, it takes us a couple of business days to fill your order. We will continue to fill and ship orders as fast as we can up until December 24, but from around December 8 onward, we can make absolutely no guarantees about your order arriving before the 25th.


Posted by Claire

Howdy, folks.

For our non-Calgarian readers, today is the first day of the 2015 Calgary Stampede, which is a 10-day celebration of everything Western. If the hot weather didn’t already have us dreaming about backyard barbeques and summer drinks, this definitely moved those things to the top of our priority list. In honour of that, we’ve released two videos showcasing easy ways to incorporate spices and bitters into your summer entertaining.


The first video addresses a common question we get at the Calgary shop — namely, how to use our steak spices (or any dry rub) to season a steak.


The second demonstrates a Silk Road twist on the classic Caesar, Calgary’s most iconic cocktail. It’s called the “Hell and High Water” as a nod to the 2013 floods that inundated both the Stampede grounds and our neighbourhood, and we’ve played on the name by enhancing the seafood elements of the drink.


If you’d like to read up on the spices we use in the videos, here are the links to their descriptions on our website:

Have a safe Stampede, everyone. Yeehaw!


Tomato Chutney

One of our staffers in Edmonton, Linda, made this delicious chutney to go with some pakoras she whipped up. It was so popular with the rest of the team that we just had to share. It goes well not just with pakoras, but also with mild curries, other snacks and even fancy macaroni and cheese.


1-inch piece of fresh ginger, finely minced
2 Tbsp oil or ghee
1 tsp Panch Poran
4-6 cloves garlic-finely minced
1 lb fresh tomatoes-peeled or 1 lg can peeled tomatoes
1 tsp sea salt
1/2 cup sugar
4-5 dried apricots, finely diced
2 whole fresh serrano chiles, finely diced


Heat the oil or ghee, then add the Panch Poran and fry for a few seconds. Add the Red Chile Flakes, ginger and garlic. Sauté for a few minutes, then add the rest of the ingredients except apricots and serranos. Cook until the chutney begins to thicken (15-20 mins), then add apricots and serranos. Lower the heat and simmer for another 10-15 mins or until thick and glazed-looking. Serve at room temperature for best flavor.

silk road logo

Spring is upon us so very suddenly and Easter is fast approaching. The Silk Road Spice Merchant will be adjusting hours for this coming Easter Holiday, Good Friday.

The Silk Road Spice Merchant-Inglewood location will be closed April 3, 2015 for Good Friday. 

The Silk Road Spice Merchant-Calgary Farmer’s Market will be open regular hours, 9 am – 5 pm, on Good Friday. 

Thanks for checking in with us and we hope your holiday is a great one.

The Silk Road Team.