Are the spices in your kitchen as old as the ones in this photo? If so, it's time to freshen up your stock! There are many opinions about when it's time to replace your spices, but all the pros agree that if your spices are too old, you're just not getting the best flavors into your food.
Click here for more spice facts from the professionals.At Village Roaster, we have a great variety of fresh spices and you can buy them in various quantities. That way, if you only need a small amount for a recipe, you only buy what you need. The benefits to you are fresher spices (cp. to the grocery store) and lower cost, as you're only buying what you need and there's no excessive packaging.

September is the traditional salsa-making month, so we are highlighting the spices you'll need to make your salsa memorable. This photo is our latest batch of homemade salsa...we hope it inspires you! These are ranked from mildest to hottest spices.
Chili powder: Ancho - mildest chile - chili powder from the fresh poblano chili, sweet and earthy similar to paprika with tobacco notes
Chili powder: Chipotle - the smoked jalapeno that provides a medium heat
Chili powder: Mild Blend - hotter than black pepper; can dominate the flavor of a dish.
Chili powder: Hot Blend - just like the Chili Powder Mild Blend, but a little bit hotter
Chili powder: New Mexico - pure New Mexico chilies ground, medium heat
THE REALLY HOT STUFF:Jalapeno - can be used as substitute for fresh jalapeno
Cayenne: China - Scoville Heat Units (SHU) = 25, a hot taste that is a little less potent than the African Cayenne
Cayenne: African - Scoville Heat Units (SHU) = 50, a burning hot taste stronger than common black pepper
Crushed Red Chili- pieces of chilies and seeds