2026 Spices
January | Tan Tan Spice Mix
February | Mint
March | Bay Leaves
April | TBA
May | TBA
June | TBA
July | TBA
August | TBA
September | TBA
October | TBA
November | TBA
December | TBA
Spice Up Your Kitchen with the Library Spice Club!
Looking to add some zest to your cooking routine? Join our Spice Club and embark on a global flavor tour from the comfort of your kitchen!
How it Works:
Each month, we feature a new, hand-selected spice and prepare a special kit for our members. Your kit includes:
A generous sample of the monthly spice.
Curated recipes designed to showcase that spice's unique profile.
Fun facts and history about where your flavor journey is taking you.
Ready to Join?
Becoming a member is easy and free! Simply fill out our registration form or contact your favorite branch to let us know you’d like to be added to the Spice Club list.
Get Social with Fellow Foodies
Don't cook in a vacuum! Join the Library Spice Club Facebook group to share photos of your culinary creations, swap tips, and chat with fellow flavor enthusiasts in our community.
What our Spice Club Members are Saying…
“Mine are kind of tough.
re egg wash - unclear how and where to use. Many on line recipes brushed the pastry with egg wash - I would not do that next time. Maybe my less than crispy twists are that way due to my egg wash inside the pastries.
Also 5 cm in instructions seemed too short. Maybe inches?” LD
“We tried the Tahcheen recipe. It turned out pretty good. I added the pomegranate seeds and pistachios to the top. We thought it was a little heavy on the rice and that it was a little dry. Next time I would make a gravy with some chicken stock, lemon juice, butter, salt and pepper and the cinnamon and cardamom I take out of the chicken. We will definitely try this again!” PR
“I joined the spice club and just wanted to share what I had made with you.
I made coconut curry Dahl today.
Delicious... and one of the highlights of the meal is that lovely hint of cardamom.” BB
“Loved this Ginger and Turmeric soup! I would use different pasta though, we didn't care for the udon noodles, too thick and long.” PR
“Those are all that is left of the big batch of those delicious cookies that melts in the mouth. A to-do again and again.” YL
Tried and tweeked
“Who needs a wood stove when one has made this soup? Warms the body from the inside- out!
I had an over abundance of chicken broth, so could not justify buying more broth , but to bring it up to recipe standards, I boiled a couple of chopped up celery stalks and a couple of chopped up carrots and
onion in the 4 cups of chicken broth, so it became partial-vegetable broth. I grow hot peppers and cilantro in the summer and freeze so of course this soup gave me a chance to use 2 of my peppers and I put the cilantro directly in the soup while it was simmering. The result was incredible but mybvrersion, not for those who are feint at heart when it comes to spice -heat in their dishes! My husband chowed down on 2 servings while I opted for 3, that evening! Definitely a keeper in my recipe folder!!!” HP
If you think that spice is the variety of life, and love international cuisine, then AtoZ World Food is the place for you! Click HERE to start your journey!
A - Z World Food
AtoZ World Food is an in-depth resource for food, culture, and traditional recipes in over 170 countries. An educational resource for country and food related projects. Beautifully illustrated with over 13,000 photos, AtoZ World Food currently features over 6,500 recipes and continues to grow.