Your spice collection needs a little attention this week. As the seasons change, inventory your spices to make sure you have everything you need on hand: bay leaves for stocks, cinnamon and all spice for pies, and how about some cloves, cardamom and mace for mulling wine or cider?
I made my check list and went to Penzeys Spices in Grand Central Market.
Cinnamon was first on my list. Penzeys stocked four different kinds of ground cinnamon plus cinnamon sticks in different lengths, and nubs of cinnamon that I could grind as necessary at home. I'd read in Cook's Illustrated that not all cinnamon is "true cinnamon". The two women working at the counter confirmed that and guided me through smelling four different cinnamons, from the mild citrusy ceylon cinnamon to bolder cassia. Before you begin holiday baking, ask Penzeys for this impromptu cinnamon class. This alone is well worth a trip to Grand Central.
Browsing the rows of alphabetized jars is exciting. I considered the Bicentennial Rub, an "authentic colonial" poultry seasoning, and the salt-free Sunny Paris Seasoning with shallots and tarragon. Spices are not sold in bulk here, but are available in different sizes and some items are available in bags or glass jars.
While some of the other stores in Grand Central look like they were art directed by a Broadway set designer working with a team of Parisian shop keepers, Penzeys is far more toned down. I'm glad Penzey's practical looks didn't keep me from checking out this useful shop.
They slipped a catalog into my bag as I left the store. The catalog is excellent, providing far more information than the web site or the product packages. The catalog is a spice primer -- from adobo to zatar -- written for cooks of many skill levels and palettes. The catalog is written in a tone more similar to Cook's Illustrated than standard catalog copy. Penzeys also has a magazine that I must check out soon. The next issue will feature a recipe for Brooklyn-style meatballs.
While Grand Central Market is largely a showcase for merchants with New York City roots, Wisconsin-based Penzeys stands out. I welcome their expertise, their reasonable prices and their helpful employees. Penzeys has stores in 21 states. The Grand Central store keeps amazing hours. On weekdays, they are open from 7 a.m. to 9 p.m., giving us plenty of time to stock up before the holidays.
I love Penzeys. Their spices are great, fresh, and reasonably priced, and they give out a lot of really good recipes so it's always easy to try out a new spice. I ordered from their website for years (penzeys.com) before they opened a store in Southern California, and now I get their magazine and love that too. I guess their philosophy and down-home aesthetic prevent them from getting picked up and lauded by the foodie crowd, but I kind of like that about them.
My mother just brought me a Penzey's chili spice mix when she visited from Minnesota. They have a store near her, and I also got a bottle of the cassia. Made chili a couple of days ago (vegetarian), and was pleased with the heat and flavor. I usually do my own mix, but bcs we moved recently, I did a big clean out before hand. I would definitely buy it again, and check out Penzey's for other dry spices. But I've learned to buy small quantities. I've wasted far too much in the past!