The name baby spice has become synonymous with a slew of household products.
But the brand has a far more complex history than that.
A group of Australian producers, including DJ Spooky, have been creating baby spices for more than 40 years, selling them to restaurants, cosmetics, and other retailers.
“It’s a big deal for a lot of people,” says Spooky.
His baby spice is a mix of spice, black pepper, cinnamon, and cloves. “
Now Spooky has a few more recipes under his belt, but he still hasn’t created a baby spice that sounds anything like a regular spice.
“If you’re making something like chili, it’s not about the ingredients, it is about the taste. “
We just go with the name baby because it makes us feel like we’re the one who’s cooking the meal,” he says.
“If you’re making something like chili, it’s not about the ingredients, it is about the taste.
But with baby, we feel like it’s more of an extension of our personality and personality.”
Baby spice is made from the dried, ground black pepper (or black pepper powder), cinnamon, cloves, and ginger.
The spice is then mixed with water to create a paste.
“In the process of making it, we always add salt and spices and we do that for a couple of weeks, then we’re ready to use,” says DJ Spooky.
“And it’s usually a little bit different.
You’ll find that it’s a little different for everyone, and it’s pretty similar to what you’re used to.”
Mixing ingredients to create baby spice takes time and patience.
Spooky and his crew first learned the secrets to making their spice when they were kids.
“My father had his own house and his own spice cabinet,” he recalls.
“When we were kids, he would bring us into his house and we’d be like, ‘Hey, can we go play in the spice cabinet?’
And he’d say, ‘You know what?
You can just go in there and play.
And we would be like ‘Yeah, okay!’
So we got it.
We loved it.”
Now Spooky is an active member of the spice community, and he’s been making baby spice for more years than he can remember.
“The thing is, when I was younger, I was like, I want to be like a professional spice maker, and now I can,” he admits.
“Now, I can’t really be like someone who’s trying to just make stuff and I want the world to know about it.”
It’s an exciting time for spice producers.
A growing number of spices are gaining popularity in the US and elsewhere, thanks to the internet and consumer demand.
“You can get a lot out of a lot, and a lot from a lot,” says Danica Hulsey, who co-founded the Spice Girls label.
“There’s a huge demand for baby spices, and the people who make them are all women.
They have to be in the right place at the right time to be successful.”
There are three key steps to creating a spice recipe: choosing a spice, creating a recipe, and testing.
“For me, the best way to cook is the simplest way, because the ingredients are the least important,” says Hulys.
“Then, when you’ve got a recipe in mind, then the last step is to see how the ingredients react in the food you’re trying to make.”
After the spices are tested, they’re placed into an incubator to give the flavor the best chance of developing.
After a few weeks, a sample of the final product is sent to the spice shop for processing.
If the product isn’t hot enough, the spice is thrown out and another is made.
But if it’s hot enough and the spices get into the food, they need to be cooled down before being processed again.
This can take a while.
“Usually, if the temperature is high enough, it’ll take maybe two weeks to freeze the product,” says Mike Taylor, owner of the Spice Bar in Sydney, Australia.
“Once it’s frozen, it needs to be thawed and it needs time to thaw.”
After that, the products are placed into a freezer, dried, and then stored for about a year in a humid environment.
“That’s what makes it a very reliable food for the spices,” says Taylor.
“Because they have to sit around in the freezer for so long, they get very high temperatures, and they also don’t get too much moisture.”
If you want to use your own spices, though, it can be a little more complicated.
“To get a recipe that has a natural flavor and the right spices, you really need to know what you want and what you don’t want,” says Michael Schubert, founder of Spice Meats.
“So, you can go to the store and buy a variety