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Those with good memories will know that way back in February, we announced that we would be opening a shop in Edmonton. We made the announcement because we had signed a lease and word was getting out whether we wanted it to or not. But we knew that we wouldn’t be ready to open until late summer at the earliest, and since February, the team has been fielding near-daily inquiries from impatient spice lovers in beautiful Edmonton.

Well, it’s been a long summer and we’re a few weeks behind schedule, but the wait is finally over! Silk Road Edmonton officially opens tomorrow, October 9.

We couldn’t be more excited for this. We have a great new team here in Edmonton. They’ve been on the job for about a week, setting up, stocking the shelves, getting to know the spices, getting to know the business and the way we operate, and getting to know how to push each other’s buttons. It’s really an amazing group and they are going to be very psyched to start talking to customers tomorrow.

Of course, store openings always come with a few hiccups. For the first week or two, there may be some holes on the shelves while we work on getting everything stocked up. In particular, we will have no botanical roots and herbs and only a very rudimentary selection of bitters. These things will arrive once we have the basics sorted out.

There will also be ongoing efforts at furnishing and decorating the shop. Store-front signage, a cabinet worthy of our bitters and cocktail supplies, a larger selection of books: all these things will be coming. But for now, the space looks totally amazing and we can’t believe what a transformation is it from how it looked when we took possession. Hopefully you agree.

We’re really, really excited to be opening, so make sure you come in to check it out and say hi. We have every reason to believe that Edmonton is going to be a great fit with The Silk Road and we can’t wait to get to know the food community here.

We’re located at 10818 82nd Ave. NW (Whyte Ave near the corner of 109th St.).

The exact hours will be a little up in the air until after Thanksgiving, but for now are Monday to Saturday 10am-5pm, and Sunday 12pm-5pm.

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Submitted by Vanessa Gillard

Chili con carne, or just plain old “chili” if you like, is the absolute perfect meal to dig into after nestling into your scarf and heading out for a walk as the days get shorter and the temperatures lower. Throw all your favourite ingredients into your slow cooker in the morning and like magic you have a steamy bowl of comfort awaiting your arrival. But if you want to stay within the parameters of classic chili con carne then make sure you add chiles “chili” and meat “carne.” Many people include beans, though some chili purists insist that’s a travesty.

Chili as we know it originated in Mexico but was popularized in the States as early as 1863 at The Chicago World’s Fair where The San Antonio Chili Stand debuted this humble dish to enthusiastic Northerners. Chili is the official food of the state of Texas. Around the turn of the last century, Texans discovered it by way of “chili queens,” Mexican women who would build cooking fires at dawn and cook giant pots of chili to sell to hungry passersby.

You can make chili from scratch with whatever chiles and spices you have around, but a pre-mixed chili powder will get you to the same place. The Silk Road has three varieties of chili powder: mild, hot and Mayan, plus a huge variety of whole and ground chiles.

Chili has so many incarnations that almost everyone has a recipe they prefer and gosh if it isn’t good on just about anything, right? We at the shop had been throwing around the idea of a chili cook-off for quite some time, so a couple weeks ago, a few people brought in their favourites and we had ourselves a chili feast. We didn’t declare a winner, but the recipes are below.

 

This lamb chili has a savoury almost gravy- like texture to it. Delicious!

This lamb chili has a savoury almost gravy-like texture to it. Delicious!

Lamb Chili with Masa Harina Dumplings

Submitted by Jess

Adapted from Gourmet Magazine

Makes 6 to 8 servings

Ingredients: 

For the chili:
10 dried New Mexico chiles
3¼ lb boneless lamb shoulder, trimmed and cut into 1½-inch pieces
½ tsp black pepper
1¼ tsp salt
3 Tbsp canola oil
1 large onion, chopped (around 2 cups)
4 garlic cloves, minced
2 bay leaves
2 tsp ground cumin
1½ tsp dried oregano
3 Tbsp finely chopped chipotle chiles in adobo
6 cups water
28 oz can of black beans

For the dumplings:
¾ cup masa harina (corn flour)
¼ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup cold lard or unsalted butter, cut into small pieces
¾ cup well-shaken buttermilk
2 Tbsp chopped fresh cilantro

  • Simmer dried chiles in 2 cups water, covered, until very soft (about 20 minutes). Reserve ¾ cup cooking liquid, and then drain in a colander. Stem the chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth. Force the purée through a fine-mesh sieve into a bowl.
  • Pat the lamb dry, then sprinkle with pepper and 1 tsp salt. Heat 2 Tbsp oil  in a big, heavy pot, then brown lamb in 4 batches (without crowding), turning occasionally (about 5 minutes per batch). Transfer to a bowl.
  • Add remaining Tbsp oil to pot, then cook onion, garlic, bay leaves, and remaining ¼ teaspoon salt over moderate heat, stirring occasionally, until softened (4 to 5 minutes). Add cumin and oregano and cook, stirring frequently, 1 minute.
  • Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add the beans and lamb along with any juices accumulated in bowl and the remaining 4 cups water, then bring to a boil.
  • Reduce heat and simmer, covered, until lamb is tender (about 2½ hours).
  • For the dumplings, stir together masa harina, flour, baking powder, baking soda and salt in a bowl. Blend in lard or butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add buttermilk, stirring just until dough is moistened (do not overmix).
  • Skim the fat off the chili and discard the bay leaves. Drop 8 or 9 heaping Tbsp of dough onto the simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch (15 to 20 minutes). Sprinkle with cilantro and serve.
mexi white bean pork belly

The addition of cilantro and sour cream give this chili recipe a nice rounded flavour.

Mexican White Bean Chili with Pork Belly and Prosciutto

Submitted by Jenny

**This is a very free-style recipe. All ingredient quantities are approximate.
2 cups dry white beans
3-4 cups chicken stock
1 medium or 2 small zuccinnis
2 cups chopped celery
1 whole onion
1 cup chopped green onion
3 Tbsp ground aji amarillo
3 Tbsp ground ancho chiles
1 Tbsp ground coriander
6 oz pork belly
3-4 Tbsp Mexican oregano
5 pieces of chopped prosciutto
2 cups canned corn
¼ cup lime juice
½ tsp sea salt
½ tsp cracked black pepper

  • Whether using a slow cooker or the stovetop, you’ll need to soak the beans overnight. After soaking, rinse the beans then cook them in the chicken stock on medium heat for at least an hour until they’re soft.
  • Sear the pork belly in oil. Add the Mexican oregano and lime juice.
  • Add the pork to the pot of beans along with all the other ingredients.
  • Simmer on low heat for 4-6 hours.
  • Serve with fresh cilantro, sour cream and corn chips or tortillas.

 

A more traditional take of chili this recipe showcases the chiles and the roasted cumin creme fraiche is the perfect topper.

A more traditional take on chili than the others, this recipe showcases the chiles and the roasted cumin creme fraiche is the perfect topper.

Smoky Bison and Black Bean Chili

Submitted by Colin

Makes 6 to 8 servings

Colin’s Intro:

Until recently, every time I’ve thought about making chili, I’ve cast around for the perfect recipe. I can never remember which recipe of the 15 I can find in my various books is the one I like. I read them all, and end up using bits and pieces of each of them. The next time, it’s the same story all over again. Was it the “Beef and Vegetable Chili”  or the “Hearty Beef Chili?” Did I prefer kidney beans or black beans?

I finally decided to get down on paper the approximate formula for the way I’ve made it the last few times. This recipe, to me, brings together all the good things about the infinite possibilities of chili-making. Bison instead of beef (leaner, healthier, greener). Whole chiles. Dark beer. Black beans. Chipotles.

The great thing about chili is that you can do whatever you like. Add corn. Substitute your favourite beans. Make it hotter…or milder. There’s nothing more forgiving than a pot of chili.

I consider this a recipe-in-progress. It’s adapted from about five other recipes, and I’ll probably make it differently next time.


Ingredients:
 

For the chili:

2 lbs ground bison (or, okay, beef. But come on.)
¼ cup olive oil (bison is so lean that a bit of oil is necessary for browning)
1 large onion, diced (doesn’t really matter what colour. Red are nice.)
4 cloves garlic, minced (non-negotiable)
½ of a red pepper
½ of a green pepper
2 whole ancho chiles
1 whole pasilla chile
½ can chipotle chiles in adobo sauce
1 tbsp ground cumin
1 tsp Mexican oregano
1 bottle dark ale (I won’t insist on a brand)
1 litre good chicken stock
2 large cans diced tomatoes (including the juice)
2 tbsp honey
2 cans black beans, rinsed well (or a good double handful of dried beans, soaked overnight)
2 tbsp fresh lime juice
Salt and pepper

  • Tear the stems off the whole ancho and pasilla chiles and shake out most of the seeds. The more seeds you leave in, the hotter the chili will be. In a dry pan, sear the chiles on high heat for 3 mintues, pressing down on both sides with a spatula. Toss them in a blender with the chipotles in adobo sauce, the beer and just enough of the chicken stock so that they blend well. Blend to a smooth consistency.
  • Heat the oil in a large heavy pot or Dutch oven. Season the bison with salt and pepper and brown. Set aside.
  • Add the onions to the pan and cook slowly until soft (add a bit more oil if necessary). Add garlic for one minute and then red and green peppers. Sauté slowly for 5 minutes or so. Add the cumin and Mexican oregano, then the blended chile sauce and cook for another 5 minutes. Add the bison, the rest of the stock, the tomatoes and the honey. If you are using soaked dried beans, add them at this point, too. Bring to a boil and reduce to low. Simmer for a good hour (by the way, this isn’t a good recipe for quick-dinner nights) with the lid on. This step is key: it takes at least an hour for all the ingredients to come together and turn into chili. Up until that point (and you’ll know when it happens) it will look too soupy . If it’s taking too long, you can take off the lid, turn up the heat and boil it down to a good consistency. When you feel like you’re getting there, add in the black beans for the final 10 minutes. Stir in the lime juice just before serving. Season with salt and pepper if needed.
  • I like to eat this with sour cream that has toasted cumin seeds stirred into it. And tortillas. And maybe some fresh avocado slices. Cilantro? Your call.

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Submitted by Vanessa Gillard

The Father's Day draw at the Inglewood location will see one lucky person win the Barbegue Season Gift Set on June 14, which includes Sharples Ranch Smoky Barbeque Rub, St. Laurent Steak Spice, Driftwood, Texas Bar-B-Que Rub and Barbeque Belt Chicken and Rib Rub.

The Father’s Day draw at the Inglewood location will see one lucky person win the Barbeque Season Gift Set on June 14, which includes Sharples Ranch Smoky Barbeque Rub, St-Laurent Steak Spice, Driftwood Texas Bar-B-Que Rub and Barbeque Belt Chicken and Rib Rub.

Whether they are handymen, car guys, outdoorsmen, jocks, chefs or something in between all the stereotypes, dads are hard to shop for. They seem to have everything they need, and if they don’t, they’ll just go out and get it themselves in the most efficient manner possible. But what father doesn’t like to fire up the grill and sear those artfully cross-hatched lines into a big piece of meat?

Well, perhaps focusing on the meal for Father’s Day is a good place to start. The Silk Road has a plethora of rubs and marinade blends, as well as our Barbeque Season Gift Set, which is perfect for carnivorous fathers and anyone else who’s getting out the old charcoal and lighter fluid.  Unlike at Mother’s Day, Father’s Day brunch just doesn’t seem…well suited. How about tailor-made steak and eggs in bed, or a nice tenderloin on the barbeque for dinner? In Alberta, a good cut of beef is almost always a welcome surprise, and giving dad the day off the grill might be a nice treat too. That is, if he’ll let you. I had a friend whose dad called his grill “flavour country,” and if you went near it, that was an open declaration of war. Incidentally, he kinda resembled the Marlborough Man.

All unfortunate allusions to tacky billboards aside, cooking a good steak isn’t as simple as one might think. This is perhaps why so many men take such pride in their grills, gizmos and associated skills. There are things like grade, cut, seasoning and cooking technique to consider. Here’s a quick rundown on steak and how you can best satisfy your dad, husband, gramps or dude on this, the day for dudes.

There are 13 grades of beef in Canada but for our purposes you only need to know the first four, unless you’re making food for a dog dad. A, AA, and AAA and Prime are the highest grades of beef, according to Canada Beef Inc., the very best being “A”. A-grade cuts don’t show up on the butcher’s table or vac-packed in grocery coolers often: it usually gets exported or sold to restaurants. The determining factors are generally age of the animal and the amount of marbling in the meat itself.

Marbling refers to the amount of fat and connective tissue in the cut, and at its best, a cut of beef should look like a red piece of marble with off-white veins in it. A strip loin, which has almost no marbling, will be tender but have little flavour because it has little marbling, whereas a grilling steak like a top sirloin will be a little less tender but have far more flavour due to copious marbling. The best way to check for freshness is to check when the meat was packed. There are a number of factors that can lead to beef being very red in colour that don’t necessarily indicate freshness. Choose a cut that reflects your meal plan and budget, as steaks can get pretty pricey.

Regardless of the cut or grade, you can produce a great steak with a little preparation and know-how. Firstly,  tenderize your steak with the appropriate method depending on what cut you’re working with. For a higher grade steak, tenderizing gently with fingers, the bottom of a jar, or meat tenderizer is essential because of the amount of connective tissue. But go easy – it won’t take much. If you over-tenderize, it can crush the flesh and result in a less-than-ideal texture. For a lesser grade cut, poking it with a fork thoroughly may be adequate prep because the tenderness is already there.

That being said, lesser cuts do well with a marinade instead of a rub or sauce because they tend to be less flavourful and the marinade will infuse its flavour. A marinade is a simple balance between an acid (like citrus, vinegar or alcohol), oil and spices. It’s simple to make, best made fresh and often keeps for a while. Use a sealable bag or flat dish with plastic wrap over top. The acids tenderize the meat, so use your judgement as to how long your cut should sit. It depends on size and grade. Also, for safety reasons, never reuse marinades. Rubs are great for better cuts that you can’t wait to throw on the grill. Just tenderize, rub and grill. Rubs are even easier than marinades; they are simply blends of spices with salt and sometimes sugar. Of course The Silk Road has plenty of rubs to choose from. Try our St-Laurent Steak Spice, Old Chicago Steak Spice or Sharples Ranch Smoky Barbeque Rub at your next steak cookout.

As for cooking times, a simple technique to figure out your steak’s doneness is the finger test. There’s a little more to it than just poking it with your finger, though not much. Open and relax your hand and poke the fleshy part under your thumb. This how a blue-rare steak will feel when you poke it. If you gently put your index finger and thumb together and touch that same fleshy part of your hand, it feels like rare. Do the same with your middle finger and it feels like medium-rare; ring finger is medium and pinky is well-done.  You always thought dad was doing some kinda meat math, right? Now you know the secret. You didn’t hear it from me.

Come in to The Silk Road in Inglewood this week and enter our Father’s Day draw. For every $20 spent you will receive and ballot to win a Barbeque Season Gift Set on June 14 – perfect for dad. Or if you win, you can just keep it for yourself. We won’t tell. Happy Father’s Day!

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Submitted by Vanessa Gillard

Vannessa_Head

As Mother’s day approaches, I’ve been pondering how to incorporate the wonder woman of women into a blog post for The Silk Road. Our mothers and their mothers often have an indelible influence on how we view, cook, and indeed season, our food. The recipes and spices that were used in the kitchens we darted in and out of growing up can become some of our most treasured, and often all one has to do to get back a little of that nostalgia is prepare it how Mom or Grandma used to make it.

With this in mind, we decided to ask the staff at The Silk Road how their moms and grandmas influenced their cooking and their own kitchens.

Jessica, The Silk Road’s resident chef and recipe composer extraordinaire, had this to say about the moms in her life:

Jess_Head“Both my grandmother and mother were great cooks when I was growing up. They made everything from scratch with fresh ingredients, and it left me wanting to learn how to fend for myself, and then some. I went to cooking school and then took classes about nutrition. My decisions were very much influenced by the moms in my life and the wonderful food they made for us.”

Our physicist in training, Claire, remembers the time spent in her mom’s kitchen fondly:

Claire_Head“Somewhere in one of our family photo albums, there is a picture of me, aged 20 months, standing on a stool at our kitchen counter. I’m putting the pastry lids on our Christmas mince pies.

My mum is a wonderful cook, and she went all out for any significant occasion. And my brother and I were never banned from the kitchen – if we wanted to help, she always found something for us to do. I have memories of making countless cookies, placing sealing lids on jars of freshly made jam, peeling chestnuts for turkey stuffing, and figuring out how to dissect tropical fruit for salsas. I spent one memorable Friday evening as a teenager sitting at our dining room table, picking through huge bowls of raisins in preparation for my mum’s quadrennial Christmas cake-making day, with the original Broadway cast recording of Phantom of the Opera blaring so loudly, the china in the sideboard was vibrating.
All this apprenticeship time meant that, even living on my own for the first time, I was never intimidated by the kitchen. During the time that many people spend getting up to speed on the basics, I was able to experiment with new recipes and figuring out what I liked to make and eat for myself. My mother humoured the curious child underfoot in her kitchen, and succeeded in creating an adult who loves spending time in her own.”

Candace, our Store Manager, who also prints food inspired t-shirts in her basement for fun:

“Fishing and hunting were part of my childhood upbringing on Lake of the Woods in Kenora, Ontario, and so I learned how to shoot a Candace_Headrifle and put my own bait on my fishing rod at an early age. We grew up eating fresh filleted fish with our own secret family spice blend, and all sorts of creative sausages and stews made from the leftover cuts of moose and deer. Sunday was spent baking with my Grandma, preparing cinnamon buns, cookies, breads, and all other delights to supply our entire family with yumminess for the week. Little tins were packed up, sent home with me, and enjoyed at every teatime gathering. My Grandparents had the most amazing garden, and we’d spend our days plucking fresh carrots and shucking peas while boiling beets and canning cherries. This disciplined way of eating was passed along to my mom, who was also a great cook. We’d have meal time surprises concocted from the well-stocked pantry and spice cupboard. From a basic tomato sauce to goulash and Asian dishes, she endeavored to impress. She did, however, have a very old and questionable jar of faded paprika in her spice cupboard with zero flavour that occasionally topped a plate of deviled eggs.

My style of cooking is very representative of my upbringing; I try to eat responsibly, use what I have in my pantry, with the only difference being I have a beautiful tin of fresh paprika to sprinkle on my eggs.”

Jenny spent many years cooking professionally and has an inspiring cooking blog, Peace.food.nutrition@blogspot.com

Jenn_Head“When I was a kid I was lucky enough to spend the summers with my grandparents on the East coast. One of my fondest memories is spending dinner time as a family. We would spend all day at the beach and Grammy would yell out the cottage door when lunch or dinner was ready. We would perch ourselves at the picnic table and break bread, as it were. She would make the most amazing dinner rolls to go with almost every meal, but the best part was her lobster stew, usually a lunch treat, which was a cream base with butter, herbs, potatoes and lobster tails. So easy, so rich and so delicious, she still makes it for us when we go back to visit.”

Cheri, The Silk Road’s spice artist and trainee trainer, remembers trips to the market with her mom:

Cherie_Head“My cooking passion stems from the way my mom would cook for me and my sister when we were younger. She’s a chef now but when we were young she just had the passion, not the title. I remember always going to the market for fresh vegetables and beautiful cuts of meat. It was amazing to see her in the kitchen effortlessly preparing gourmet meals for us. She really inspired me to do the same for my family and I love her for it.”

Jacqueline, our operations supervisor and illustrator/designer talks about her family traditions:

Jacqueline_Head“When I was growing up, my mother would often make a traditional cherished family dish called Glaec. It’s a simple dish of boiled dumplings with cream, salt and pepper. It is still one of my favourite comfort foods to this day, but I like to spice it up and make it my own. I add chives, marash chiles and sundried tomotoes. I fear that if my mom or any family member reads this they will think its blasphemy, that is, until they try it.”

For my part, my family was a single parent sort, that parent being my mom. She had very little time for putting together meals after she arrived home from work. Coming from a large, meat and potatoes, Saskatchewanian family, her cooking was informed by her mother and her mother’s seven sisters, whom all grew up in the prairies in the Dirty Thirties. This meant fried boloney and Cheese Whiz were staples in my Grandmother’s kitchen and among her children there are numerous notorious stories about the weekly dinner menus.

That being said, my mum was a big fan of what I like to call “dinner in a box,” you know, Hamburger Helper and that sort of thing. But, as I took on the role of babysitter to my younger brother, I eventually became the household cook and I came to look forward to trying new recipes, and, to my brother’s chagrin, I would make a recipe over and over until I felt it was made just right. One week I think we had pancakes for dinner three or four nights in a row, but let me tell you – I can make some amazing pancakes.

If I wanted some ingredients, mom was happy to provide them and she became surprised at what a little wizard I had become in her kitchen. Now, when I visit Mum, it’s usually a given that I am cooking dinner, and I still love seeing if she and my brother will raise their brows and give a little satisfied nod while chowing down on my latest concoction while we catch up. I have all those late nights my mom worked to thank for my love of cooking and, of course, my magnificent mom herself.

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The spring cleaning trade in promotion will take place on April 13 and 14. Bring an an old, stale jar of spices and receive a fresh one in exchange.

The spring cleaning trade-in promotion will take place on April 13 and 14. Bring an old, stale jar of spices and receive a fresh one in exchange.

Submitted by Vanessa Gillard

Upon entering The Silk Road the initial thing many people comment on is the eclectic mix of aromas. While they poke their noses into the air and feast their eyes on the various colours and curios, some happen to spy the collection of vintage spice tins of various shapes and sizes lined up like kids playing red rover on top of the baking section shelves. The sight of these tins, jars and bottles seem to instantly incite memories of mums and grandmas not so far off, and indeed we often hear stories about the containers as they relate to some childhood memory or adventure.

Recently, a man explained that one of the larger rectangular Rawleigh’s ground pepper tins is excellent for collecting grasshoppers because of the top which slides easily open and shut. We were naturally curious as to why he had discovered this and he explained that as a child he was charged with cramming the tin full of the creatures every Friday to use as bait for the weekly fishing outing the following Sunday with his Dad and Uncle. So as it turns out Dads had uses for them too.

People have often said they have similar jars in their own racks and pantries. The collection at The Silk Road has come from various places: customers bring in the veterans among their seasonings, the shop’s owners have trolled eBay in search of the unlikely treasures and the antique stores in Inglewood have served as ripe hunting grounds for vintage spice jars as well.

These containers can be very nostalgic indeed but the contents are not likely to win anyone over at the dinner table. The naturally occurring oils in spices evaporate over time, and we buy ours often and grind many of them weekly to offer you the freshest possible product. We always recommend that you buy smaller quantities more often in order to have the most flavourful addition to your recipes. Whenever possible, grinding whole spices freshly is preferable to using pre-ground. Flavours and aromas begin to dissipate in about 6 months for herbs, a year for spices and spice blends, and whole spices will keep their full flavour for 2 years or more. Where you store your spices can also affect the potency; we encourage people to keep them in a dark, cool place.

If you are just realizing that those spices your mum gave you when you went off to university may be the culprit behind the lackluster reaction to your last culinary effort, then fear not.

On Saturday, April 13 and Sunday, April 14, grab your oldest, most stale and scentless jar of spice and we will send you home with one free spice of your choice (up to a maximum retail price of $6.99). But this offer doesn’t apply to your empty spice jars from 6 months ago. We’re talking something that is clearly too old to keep. That jar of ground cloves that you inherited from Grandma. The barbeque rub caked in the jar. The light beige paprika from 1995. The unscented yellow leaf bits (is that oregano?)…

Here are a few examples of the spice tins that made it into The Silk Road hall of fame.

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Spring Cleaning Promotion PicIt’s spring, which means it’s time to tidy up and air out the house. It’s also a good time to think about clearing out and replacing some of your old and stale spices. Don’t forget, most spices should be replaced every year or so for maximum freshness.

To help, we’ve come up with a way to motivate you. On Saturday, April 13 or Sunday, April 14, bring us your oldest jar of stale spices and we’ll give you a free spice of your choice (up to a maximum retail price of $6.99).

But this offer doesn’t apply to your empty spice jars from 6 months ago. We’re talking something that is clearly too old to keep. That jar of ground cloves that you inherited from Grandma. The barbeque rub caked in the jar. The light beige paprika from 1995. The unscented yellow leaf bits (is that oregano?)…

Bring us your single worst spice and we’ll send you home with something fresh and fragrant. If the thing you bring us is cool enough, we’ll add it to our display collection of “antique” spices.

The small print: this promotion is available only on April 13 and 14, 2013, in person at our Inglewood shop. Not valid at the Calgary Farmers’ Market or online. Free spice offer applies to spices with a max retail price of $6.99. If you want something more expensive, we’ll take $6.99 off the price. Limit of one trade per customer.

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It’s time once again for Christmas in Inglewood! This year this great annual event starts up in the evening on Thursday November 15th and continues with three weekends in December, December 1st–2nd, 8th–9th and 15th–16th. We love our cozy little store even more when winter arrives, and we’ll be spending this week decorating for Christmas with lots of lights and pine boughs. Here are the details:

 Thursday Evening, November 15th, 5pm to 9pm

Most of the shops in Inglewood will be open late on Thursday November 15th, so it’s a great time to drop by the neighborhood and get started on your Christmas shopping.We will be serving up complimentary Hot Apple Cider all evening (made with our very own Mulling Spices), so come on in and have a cup while you shop. We will also be offering 15% off all of our boxed gift sets from 5 pm – 9 pm.

Weekends in December: December 1st–2nd, 8th–9th and 15th–16th

We think our neighborhood is the best in Calgary, and Christmas in Inglewood is the perfect time to come out and enjoy everything it has to offer. Inglewood is home to more than 65 independent, locally-owned shops and restaurants surrounding 9th Avenue SE – Calgary’s ‘original’ Main Street – including:

• 17 clothing stores and boutiques
• 25 restaurants, wine bars, cafes and pubs
• 16 art galleries, studios and creative spaces
• 15 furniture and housewares stores
• 11 antique and collectibles shops
• 8 live music venues
• Dozens of Calgary’s most beloved amenities, parks and public spaces, including the Calgary Zoo, Harvey Passage, Inglewood Bird Sanctuary, Bow Habitat Station, Nellie Breen Park, Inglewood Farmer’s Market, new river pathway system, ICA outdoor skating rink, Inglewood swimming pool and more
• And of course, Canada’s very best spice shop, The Silk Road Spice Merchant!

This year there will also be free off-street parking in the two Inglewood parking lots at 880 – 11 Street SE & 1301 – 9 Avenue SE on all three Christmas in Inglewood weekends.

We hope to see you all in the shop soon.

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