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Our Favorite Flavors of Spring

Spring is a veritable burst of fresh colors, textures, and flavors. One of our favorite things to do, as your preferred local spice shop, during the onset of a new season is indulge our senses and our recipes in seasonal spices. This helps not only in casting away the staleness of the past season but also in creating new and fresh flavors.

Here are a few of our favorite spring-inspired spices that are guaranteed to put a spring in your step and add pizzazz to your dinner plate during this lovely season.

Lavender: Beautiful, flavorful, and an actual flower, nothing says spring like putting actual flowers in your food. Cultivated mainly in France and England, lavender has a sweet, floral aroma and strong flavor, so just a little dab will do. Lavender has become a popular ingredient for cooking both sweet and savory dishes. Desserts such as creme brulee, ice cream, and cupcakes can be scented with lavender, and main courses like lamb can be enhanced with the flower. It is also an essential ingredient in Herbs de Provence and blends well with citrus, mint, rosemary, sage, berries, fruit, meats, and drinks. Click here to peruse our selection of lavender from spices to sugars to teas in our online spice store.

Mint: One of the freshest and most flavorful herbs you can cook with, mint offers a crisp taste and aromatic nature that screams spring, and we must heed the call. There are two main types of mint that we use to cook: peppermint and spearmint. Peppermint is a bit sharper and spearmint more delicate and sweet. Peppermint also contains menthol, which gives our mouths that cool and refreshing sensation, making it the perfect addition to a light refreshing spring-inspired beverage. Click here for our wide array of mint-inspired flavors.

Dill: If you’ve ever grown your own dill, you know just how aromatic, fresh and spring-inspired this herb really is. Dill weed consists of the green leaf of the dill plant, while dill seed is the fruit of the plant, but both offer a bright and tasty flavor. Dill seed is similar to but stronger than, dill weed. Dill seed is used commonly in Middle Eastern cold dishes like fattosh and in pickles. Dill weed consists of the dried leaves of the dill plant and is used in American dishes such as pickles, meats, breads, fish and shellfish, cottage and cream cheese, and with tomato juice beverages. Check out a variety of dill products here or come to Old Town Spice shop to check out our variety of dill and talk to one of our spice specialists to discover more ways to use this versatile and tasty herb. We also sell a variety of tasty dill pickles made by Fort Collins Pickle Company. Available in-store only.

Cilantro: Whether you love it or you hate it, cilantro is one of the most frequently used herbs in the world and is known for its bright, clean, and tangy flavor. It easily and robustly adds a kick to your most common spring cookout dishes like guacamole and salsa. Cilantro is the usual name for the leaf of the plant that is otherwise identified as coriander, and from which coriander seed is obtained. Cilantro is quite versatile and commonly found in Asian, Mexican, Indian, Tex-Mex, Caribbean, and North American cuisines. If you want to add a fresh punch of spring-inspired flavor, just add cilantro. Check out our selection of cilantro-inspired items here and try them in your next favorite dish.

Try any of these herbs for a springy burst of flavor at your next meal, or come to Old Town Spice Shop to discover even more seasonally-inspired spices and blends. Your palate will thank you.

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