Spice Station Brings LA 300 Of The Most Exotic Spices In The World
Spice Station
LOS ANGELES — “There may not be a trip around the world in your future, but Spice Station is as close as you can get without crossing the continents,” suggest owners of the new food enhancement service that is taking California by storm. They confirm that 300 of the most exotic spices can be found at this new establishment headquartered at 3819 West Sunset Boulevard, Los Angeles, Calif., which offers multiple locations as a convenience for the public. “And what’s more, you don’t have to cash in a CD to enjoy the spicy experience,” it was noted, since the prices are low.
With stations at Silverlake and Santa Monica, “It’s a whole new world of flavor and aroma emanating from a new concept store called Spice Station. The stores are an inspired blend of T and A – taste and artistry.” Owners Peter Bahlawanian and wife Bronwen Tawse have virtually traveled the earth to discover the most exotic and eclectic spices on the planet.
Imagine choosing from an abundance of 300 exotic spices, herbs, salts, peppercorns and chilies.
Here, 50% of the spices are organic, and none are irradiated. All are are tagged with exact information.
“A well-planned meal is one of life’s greatest pleasures,” explained one of the owners. “Imagine choosing from an abundance of 300 exotic spices, herbs, salts, peppercorns and chilies, which are available by the ounce, quarter-pound or pound, including pungent Indian Fenugreek, Indian Urfa Biber, Argentinean coriander, Egyptian dill weed, Syrian Aleppo pepper, Indonesian nutmeg and Szechuan peppercorns. Spice Station has all sorts of rare gems, from black lava salt, which boasts a strong minerality, to the pungent, smoky Chinese Tepin chile. Root beer fanatics are flocking to the store to buy sassafras leaves for those who want to make their own. For spice cognoscenti, there’s a world of difference between paprika from Spain and a paprika from Peru.”
50% of the spices are organic, and none are irradiated.
“I get people who walk in here with eyes wide open who have been looking for these things for ages,” Peter Bahlawanian noted.
There’s also a dazzling lineup of natural cane sugars flavored with ingredients like cinnamon, ginger and raspberry. Pete is also sourcing more chilies from Mexico, Peru, Brazil, and the Middle East. He has trained his staff to blend spices, so he’s added options like a salt-free blend and a “high desert blend” for tacos and fajitas. The staple spice remains harissa, which has “Moroccan elements for full bodied flavor.” He recommends using the spice to season meat, chicken, or ground beef sliders.
Spice Station also offers unfamiliar exotic teas, like black Asian Apricot, Moroccan Nights, and Chai of every color and taste, including Ginger mixed tea combos.
To grind your own, there are mortars and pestles. “And rub your chicken, fish and meats the Spice Station way with Shawarma Rub, Magic Chicken Rub, Swimming Fish Rub, and Beef Kebab Rub, cost $8-10,” it was suggested.
Colorful index cards list the price, country of origin, uses and medicinal purposes, where applicable. The spices are ground free of charge, or customers may take the whole pods, berries, and seeds to go or buy 9-tin gift sets ($45-75) in options that include salt, chilies and starter spices. Spice Station is currently selling a Holiday set that contains bay leaves, green cardamom, juniper berries, cinnamon chips, nutmeg, cloves, ginger, anise and allspice berries. This packet is designed for baking and mulling for spiced rum or cider.
The Spice Station
The couple plan to host weekend events with cooking demos involving spices by renowned catering chefs Anahid Boghosian or Shirley Smith.
Peter is also extremely shelf conscious: every spice story is packed with explanations regarding their origins, culinary possibilities, and where applicable, medicinal uses. Tall, round jars line the back wall, while the rest of the open space has sections of small spice jars with screw-tops you can open and boldly take a whiff.
“These are not the kind of spices you’ll find in your grocery store,” explained an employee. “These are fresh spices, sold by the ounce and bagged or tinned on site for you. They’ll last about a year, but should ideally be used within six months to capture their peak flavors and potency. I want to get as much variety as I can so that people can see, savor a whole new spicy world.”
Bahlawanian believes that, in general, people are used to paying way too much for spices. “When I started researching for this project, I started doing some pricing. People can often pay $165 a pound for basil, but you’re only getting a small jar so you don’t realize it. You’re paying for the weight of the container and the packaging instead of actual product,” he says. At his place, you can choose from a variety of qualities ranging from under $20 to $40 a pound.
The shop has small jars of every spice available so that shoppers can sniff their wares before purchasing, meanwhile educating themselves by knowledgeable sales help on the nuances of worldly seasonings. They also have personalized spice gift packages available for you last minute-shoppers priced at around $45 to $70.
Another favorite is custom masala and curry blends that will make one's chicken — or even a bowl of popcorn — sing.
Another favorite is custom masala and curry blends that will make one’s chicken — or even a bowl of popcorn — sing, and the staff can provide hints on how to make use of the spices, including surrendering to the selection of blends for barbecuing or taco-making adventures that have their own section, or trying the seductive and haughty dry harissa (usually a paste) from Morocco, smoky and brick-red with more diverse applications than the typical use in couscous. Too, tantalizing black truffle salt is an intense and luxurious whiff promising bountiful flavor returns that they suggest be sprinkled on eggs or mac and cheese.
The Spice Station also has pre-assembled kits, like a Baker’s Set, or a Basic Set, but customers can put together original gift sets, too, like the couple assembling a salt-and-peppercorn set to gift to a lucky friend.
Peter is a recycle master, the entire store is constructed from reclaimed wood, and the displays are former pallets.
In just its short life, Spice Station, both the Silverlake and Santa Monica stores, have inspired so many home cooks and professional chefs, three more Spice Stations are in the planning stage by the end of this year alone. And, when celebrity chefs like Jonathan Gold, Quinn Hatfield, and Evan Kleinman, and many others make Spice Station a must, they must be doing something right.
Legends have sprouted from less.
The Silverlake location is at 3819 W. Sunset Blvd., phone 323-660-2565, while the Santa Monica station is at 2305 Main Street, phone 323-660-2565.
