On the tongue

On the tongue
A dedicated spice queen redefines the verb rub
Image: Courtesy Ka‘iulani Spices

On the tongue / Meet Kaiulani Spices–a collection of rubs and spices designed to enhance flavors (from meats to salads) and inspired by a desire to eat more healthily. Made only from certified organic ingredients, this spice collection includes organic turmeric, a powerful anti-inflammatory that protects the brain and liver. It also includes organic cinnamon, a known blood sugar regulator, and 25 additional herbs and spices believed to naturally treat ailments like colds, indigestion, arthritis and joint pain.

“We make local, organic, gluten-free, no MSG, vegan/vegetarian spices,” says owner, “Kai” Cowell of Kaiulani Spices, as she offers us eight reasons to fall in love with chutney. “Holy powder,” she calls one blend in her vibrantly detailed newsletter. Also known as Kaiulani’s Exotic Curry Spice, it is combined with seven herbs and spices to create a curry powder unlike anything you have stashed on your spice shelf. Don’t believe me? Buy one bottle of her curry powder, try this recipe out, and then send us a jar of your chutney as an apology for doubting us!

Kaiulani’s Exotic Curry Pineapple Chutney:

2 T extra virgin olive oil

1 c chopped red onion

½ red bell pepper, diced

2 T peeled fresh minced ginger

3 T Kaiulani’s Exotic Curry Spice

12 oz pineapple chunks

1-2 T brown sugar

1 c apple cider vinegar

Preheat pan with olive oil. Add onions, bell pepper and ginger and sautée for 5–7 minutes. Add spice and sautée. Stir in remaining ingredients. Bring to boil, lower heat and simmer, stirring constantly until thickened. (Takes 45-60 minutes.)

Upcoming demonstrations: Thu. 5/17 at Dole Cannery, 11am & Sun. 5/20 at Whole Foods, 11am Found at Kokua Market and Deli, Kale’s Natural Foods and Whole Foods Market or visit [kaispice.com]