Spice World International Market – A Must-Visit Market in Johnson City, TN

by Danielle Bussone

 

 

New Apna Bazaar was once a fledgling concern in Kingsport, Tennessee.  After seven successful years, it outgrew its tiny, overcrowded space and migrated to a busy strip mall in Johnson City, TN. The name was changed to Spice World, and the store was a significant improvement in space and location. Cluttered, over-filled shelves gave way to clean lines of orderly products from India, refrigerated shelves of fresh produce, and freezers containing exotic items one can find nowhere else in the Tri-Cities region.

 

 

Five years later, Spice World took over the empty business next door, doubling its size. This acquisition provided an excellent opportunity to expand into other markets, and Spice World has recently morphed into  Spice World International Market.  I have been shopping at this family-owned store since it was the diminutive Indian market in Kingsport. When it moved to Johnson City, I began driving the thirty minutes extra so I could continue purchasing spices in bulk and fresh produce and herbs that are challenging to find elsewhere. I consider it well worth the drive.

 

Bulk herbs and spice blends

 

Hard to find produce, herbs, and spices.

 

Plenty of fresh produce to peruse.

 

Spice World’s owner, Chirag Patel, is knowledgeable and friendly. If you can’t find an item, he will order it for you. Over the years, I have learned from Chirag how to use products with which I was unfamiliar. I knew nothing about Indian food when I began, other than the fact that I liked it. Now I’ve become a relatively competent Indian cook and a familiar explorer of his aisles.

I once asked Chirag if he carried jackfruit and was delighted to be presented with a fresh one upon my next very next visit. You can now find baby jackfruit in cans on his shelves; far more convenient than wrestling with the whole fruit, which can be a messy endeavor.

 

Jackfruit in brine.

 

 

Chirag Patel and his lovely wife and partner, Pallavi

 

It is almost hard to believe how much Chirag and Pallavi have accomplished in twelve short years. From a  cramped little market with only two aisles, the Patels have turned their store into an international supermarket carrying a plethora of supplies from India, Asia, and the Middle East. Yet, Spice World has not lost its homey charm. Chirag is usually around, beaming a broad, authentic smile and chatting with customers on a first-name basis. He will always stop what he’s doing to answer questions or to explain a new product. One often sees his father there, manning the cash register or stocking supplies. His wife’s nephew is often seen busily stocking shelves or assisting customers. I’ve also met his brother filling in on one occasion when he was visiting Chirag from India. It truly is a family concern.

 

The uncluttered aisles are prominently labeled, but Chirag will gladly direct you to whatever you are seeking.

 

You can find a variety of rice, grains, and specialty oils on shelves against the back wall.

Rice, grains, flours,  & specialty oils.

 

Always available is an enormous selection of spice blends and whole and ground spices in bulk. Organic options are available as well.

 

 

 

As a vegan, I appreciate that the meat is separated from the vegetables in the frozen sections. Chirag works with a butcher who cuts and packages the meat for him fresh with each order. Chirag then freezes it for a longer shelf life.  The meat freezer is along the back wall, easily accessible but entirely removed from the packaged vegan and non-vegan meals.

 

 

A  wide assortment of frozen vegetarian prepared meals (defacto vegan), breads like naan and paratha, cut vegetables, frozen appetizers and snacks and non-vegetarian prepared meals can be found in the freezer section of Spice World.

 

Teas, Coffees, Crackers

 

Packaged Foods

 

Thai Curry Pastes, Soy Sauces, Soup Mixes (I LOVE the Vegan Tom Yum Paste!), Hot Sauces, Rice Noodles, and other Asian Ingredients.

 

Canned fruits, Coconut and Goat Milks, Shiitake Mushrooms, Seaweeds & More!

 

Beans, Sauces, and Indian Condiments

 

I usually make a beeline directly to the cookware area where I’ve found lots of useful items that are now part of my kitchen arsenal.

 

Interesting and Useful Cookware, Gadgets, & Supplies

 

If you arrive famished, no problem. Pallavi keeps an assortment of home-cooked foods available at the checkout counter. I’ve sampled all of the ones that are plant-based. These are what one might think of as Indian street food and are quite good. Most are fried, so I don’t partake of them often. Chirag can heat them for you at the counter.

You may imbibe on chai latte as you shop. The dhokla, a cake made from chickpea flour, is delicious; in fact, I liked it so much I had to learn to make it myself. It is the first thing Indian I learned to cook with Chirag’s sage advice. Now it is a favorite at my table.

 

Indian Homemade Snacks Can Be Purchased At the Counter.

 

Spice World International Market is a beautifully stocked grocery store tailored to meet the demands of the burgeoning Indian, Asian, and Middle Eastern communities of the Tri-Cities area. For chefs such as myself who enjoy preparing international cuisine, it is a godsend.

 

If you love to cook and live in the Tri-Cities area, (Johnson City, Kingsport, and Bristol, TN), you owe it to yourself to check out Spice World International Market. You are likely to find everything you need to go crazy creating healthy, delicious meals with astonishing flavor.

 

Spice World is located only about a quarter of a mile off I-26 on the corner of State of Franklin and Browns Mill Road in Johnson City, TN.

 

You may run into me prowling the aisles for novel culinary items. If you do, ask me what’s cooking!

 

Co-founder and editor of Veggin’ Out and About!, Danielle writes restaurant reviews, profiles, and interviews of people making a difference in the plant-based community. She is the author of, “Time For Change: Whole Foods For Whole Health,” and is a co-founder of the plant-based cooking blog, Time For Change Kitchen. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.

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Kalm Bistro, A Vietnamese Restaurant in Gray, TN Offers Plant-Based Options!

by Danielle Bussone

 

While visiting EarthFare in Johnson City, and cringing at the exorbitant prices of their organic produce (Don’t get me started…), Rich and I happened into a conversation with a fellow foodie. She told us about a Vietnamese restaurant a few miles away that offered a vegetarian menu. We were so excited to learn of this! We adore Vietnamese cuisine, and both of the restaurants that have recently opened up in the city had nothing we could eat that did not include shrimp paste or fish sauce. To our delight, there seems to be an upsurge of interest in East Tennessee of this exotic cuisine.

 

 

Kalm Bistro is a little gem of a restaurant nestled among several bright little stores in what appears to be a relatively new strip mall. Located In Gray, TN about a half mile off Interstate 26, exit 13, Kalm has only been open for a little more than a year. There is no sign from the street nor in the mall billboard, so you have to keep your eyes peeled to find it. This is a tee-niny little restaurant whose advertising has strictly been word-of-mouth.

 

 

Kalm Bistro does not open until noon, so we had to quell our excitement for another hour. We arrived at 12:04 and already most of the tables were filled. That’s a great sign that we were in for a treat! Kim, (who is co-owner of Kalm), greeted us immediately and showed us to our table. She handed us a menu which offered six vegetarian options, which as it turns out, were also vegan.

 

Kim, co-owner of Kalm Bistro

 

Kim has been interested in cooking since she was a little girl. Her dad, however, would never allow her into the kitchen for fear she would hurt herself with sharp knives. Her grandfather, however, recognized Kim’s love of cooking and convinced her father to allow her to attend cooking school when she was old enough. Eventually, she and her family started Kalm Bistro, the capital “K” in the name represents the “K” in her name, Kim.

 

 

So, let’s get to the food! We started with a spring roll. Comprised of fresh, crisp vegetables, aromatic herbs, rice noodles, and a slice of fried tofu, it is a combination of soft and crisp textures is complemented by a sweet and savory hoisin dipping sauce. YUM!

 

 

I ordered the Pho, a rice-noodle soup with an onion-based broth, generous slices of tofu, bean sprouts, fresh herbs, and lime. This was a new broth flavor for me; I’ve come to realize that every Vietnamese chef makes his or her own special broth for Pho. This one had a lovely, delicate flavor which allowed the characteristics of the herbs to sing.

 

 

 

Rich ordered the ramen noodle dish. Its flavor is difficult to describe. It tasted to me like a light infusion of peanuts in a sauce with a little turmeric, but I may be completely off-base here. I can tell you though; it was delicious. The thin curly noodles were tossed with a variety of fresh, slightly crisp vegetables, fried tofu, and bean sprouts. The portions were generous and filling.

 

 

 

Discovering Kalm Bistro was one of those happy accidents that occur when discussing food with strangers. We will certainly be visiting Kalm Bistro again when returning to the Johnson City area.

 

Co-founder and editor of Veggin’ Out and About!, Danielle writes restaurant reviews, profiles, and interviews of people making a difference in the plant-based community. She is the author of, “Time For Change: Whole Foods For Whole Health,” and is a co-founder of the plant-based cooking blog, Time For Change Kitchen. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.
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Real Thai Fusion Delivers Big Flavor At Affordable Prices

by Danielle Bussone

 

One of the best-kept secrets on the Emerald Coast Parkway is Real Thai Fusion. Tucked into a boutique shopping center in Miramar Plaza, it is not difficult to overlook this sparkling gem of a restaurant. Decked out in Asian decor, Real Thai Fusion is small enough to enjoy an intimate meal for two but will accommodate larger groups as well. I enjoyed the layout which is clean and not over-crowded.

 

 

I have not hesitated to make the thirty-minute trek to Destin on three separate occasions during my visit to Fort Walton Beach. This is how much I like the food at Real Thai Fusion. It is some of the best Thai food I’ve had anywhere.

While there is usually a steady stream of customers dining in and numerous take-out orders being picked up, for a restaurant with meals of consistently high quality,  I have been astonished at the number of empty tables available. I mentioned this to my waitress, who told me that this is a slow season for Thai food. When the weather begins to cool, the place will fill up with customers desiring to warm their bellies with spicy Thai cuisine. That makes sense. With ninety-plus temperatures outside during my stay in Florida in September, one would have to be a serious foodie to pile on more heat. Guilty as charged!

 

 

What sets Real Thai Fusion apart from the typical Thai restaurant is the freshness of the ingredients, the lovely presentation of the food, and the depth of flavor achieved by the chef. One can choose the level of spiciness of each dish. I adore spicy foods, but I also want to be able to taste the individual ingredients which are often masked by the overwhelming heat of chili peppers. I find at Real Thai Fusion that the perfect level of spice for me is medium, or number three. It is enough to leave a little bite at the back of one’s throat while allowing you to enjoy the full flavor of the dish. If you are very sensitive to heat, you may want to sneak up on it and order mild spice or no spice at all.

 

 

 

A lemon wedge is carved to look like a bug of some sort (perhaps a snail?) clinging to the edge of a water glass.  No detail is overlooked in the charming presentation of each course.

 

 

At lunchtime, Mondays through Fridays, you may be served a pre-appetizer at no additional cost. This is a delicious thin soup with garlic and green onions served with a small spring roll with sweet and sour sauce on the side. The chef at Real Thai Fusion understands the needs of vegans and will steer you to plant-based choices or will remove offending ingredients to make a dish that adheres to your requirements.

 

 

 

On my first visit, I enjoyed the incredibly fresh Summer Rolls filled with crisp, fresh vegetables and vermicelli, served with a homemade Thai peanut and hoisin sauce.

 

 

On my second visit, I returned with my sister who ordered the fried spring rolls with sweet and sour sauce. I generally abstain from eating fried foods, but I have to admit I shared a couple of these crispy delights with her. OMG!

 

 

 

 

 

Pad Eggplant is eggplant sautéed with mild Thai spices, onion, bell pepper and a generous portion of Thai basil that yields an unbeatable flavor. This dish, prepared in a dark, savory-sweet hoisin sauce, is melt-in-your-mouth delicious! I chose tofu as my protein option, and it comes with a side of white rice. I didn’t realize at the time that one can order brown rice if one so chooses, which I will certainly do next time

 

 

 

Royal Pad Thai is a well-known Thai noodle dish. The rice noodles are stir-fried with bean sprouts, carrots, scallions, ground peanuts, and egg with homemade Pad Thai sauce. The chef removed the eggs for me and replaced them with tofu so I could enjoy this famous dish without guilt.

 

 

 

 

 

Real Thai Fusion is worth the 30-minute drive from Fort Walton Beach, and if you happen to be in Destin, you should not overlook this delightful oasis in the midst of an overwhelming array of fast food restaurants and shopping centers. With only two days left in Florida, I’m seriously considering making the trek back to Miramar Beach for another fix of excellent Thai food. Keep in mind that your dish is freshly made to order and preparing food from scratch takes a little extra time. Be patient; you’ll find it is time well spent.

 

 

Co-founder and editor of Veggin’ Out and About!, Danielle writes restaurant reviews, profiles, and interviews of people making a difference in the plant-based community. She is the author of, “Time For Change: Whole Foods For Whole Health,” and is a co-founder of the plant-based cooking blog, Time For Change Kitchen. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.
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Spicy Szechuan Eggplant with Mushrooms & Almonds

 

 

by Danielle Bussone

 

 

INGREDIENTS:

1 large (about 1lb 4 oz) globe eggplant, or 10 small round Indian eggplants, or 3 long Japanese eggplants cut into irregular shapes. (Video on how to cut eggplants)

1 tbsp minced garlic (about 3 cloves)

1 large red onion, julienned (Video on how to julienne onions)

1 large (8-9oz) green bell pepper, cut in 1/4 inch strips (Video on how to cut bell peppers)

6 (3-4 oz) 1 16 oz 1/2 cup small mulit-colored peppers, quartered (optional)

1 16-oz package portobello mushrooms, washed and sliced (may substitute button mushrooms or baby bellas) (Video on cutting portobello mushrooms)

toasted slivered almonds (or cashews) (Video on toasting almonds)

 

Sauce:

2 tbsp cornstarch
1 tbsp molasses
2 tbsp brown sugar (packed)
1/4 cup organic tamari (may substitute soy sauce)
Enough water or vegetable stock to make 2 cups along with the previous three ingredients

 

METHOD:

Yield: 7 cups/3 lbs 11 oz

In a large sauté pan, sauté onions until wilted adding water or vegetable stock to prevent scorching. Stir in garlic, mushrooms and peppers. (If using crushed red peppers, reserve for later.)

Add about 1/2 cup liquid, cover and cook on medium heat until veggies are fork tender, stirring frequently. Once the mushrooms have released their liquid (signifying the veggies are nearly done) begin making your sauce.

For the sauce, pour 1/2 cup boiling water into a 2-cup measuring cup. With a whisk, stir in brown sugar until completely dissolved. Add molasses and stir until dissolved. Whisk in tamari and set aside to cool.

Check your vegetables and see if the eggplants are fork tender. This is the one vegetable that you really want to be cooked through. If that is ready, finish making your sauce.

Note: I don’t like adding cornstarch until I’m ready to use it. Note that the sauce mixture doesn’t have to be completely cooled, just not hot. If it is hot, the cornstarch will start to thicken prematurely and may clump. If the sauce is still too hot, add a half-cup cold water or veggie stock.

When the eggplants are ready, stir in the almonds or cashews. If you are using crushed red peppers, add this now.

Finish your sauce by whisking 2 tablespoons organic cornstarch into the sweetened tamari mixture. Add enough liquid to bring the total amount to 2 cups. Stir to make sure the cornstarch is fully incorporated with no lumps.

Stir sauce into vegetable mixture. Cover and allow to come to a soft boil, stirring frequently. You will notice that the cornstarch mixture was rather cloudy when you first added it to the vegetables. In a minute or two, the mixture will become dark and clear. Allow this mixture to simmer for about 5 minutes for the flavors to incorporate, the sauce to thicken and become a clear, rich color.

Serve over brown or red rice. (Video on how to cook brown rice)

Note: If you prefer your veggies to have more of a crunchy texture, sauté the mushrooms and eggplants first and after the mushrooms have released their liquid, stir in the peppers, onion and garlic. Then add the nuts, crushed peppers, and sauce.

 

Links to Amazon.com are affiliate links. When you buy something through my links, Veggin’ Out and About! receives a small commission that helps support this site, which is greatly appreciated. It does not increase the cost of your purchase, and it helps us to continue to serve you. I post links only to products I use myself, have been highly recommended by a trusted source (which I will always disclose), or are very similar to my own products that are no longer available. Click on product to view link.

 

 

 

Frontier brand organics and Wholesome Organic Molasses are products I like to use and can attest to their quality. Light brown sugar and organic tamari can usually be found at your local markets, Asian markets and health food stores.

 

 

I’ve not personally tried these particular brands of blanched slivered almonds and whole organic cashews. They have good ratings on Amazon and are reasonably good prices, and also offer free shipping. I recommend purchasing the 2-pound bags to begin with to see if you like them. They offer a better value than the 1-pound bags. Freeze or refrigerate what you are not using right away. You may also be able to find these at your local grocers.

 

 

I’m a big fan of Lundberg Organic Rices. They go through rigorous testing processes and have been found to have safer arsenic levels than some other brands. I’ve recently quite fallen in love with short-grain rice. It’s got more body and texture than long-grain rice and it is excellent for making Sushi. Studies have shown that while nutritionally deficient white rice raises blood-sugar levels, brown rice actually reduces them! I also use brown long-grain, brown jasmine, brown basmati, wild and brown rice blends, black, and red rices when I want to mix things up! Remember, the more colorful, the more antioxidants, and the more healthy!

This is a particularly good price for this short-grained brown rice and includes free shipping for prime members. Bulk orders are usually a better buy and this will last you along time. You may also find it at your local grocers and health food stores as well as other brands that may serve you just as well.

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Healthy Vegan Sushi

The second part of our video for our friend Omowale Adewale’s children Rayne, Aziza and Chi, shows how to make healthy vegan sushi rolls

 

 

 

 

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Healthy Vegan Summer Rolls

    

Our friend, vegan super-middleweight boxing champion, Omowale Adewale, is always looking for new ways to engage his children, Rayne, Aziza and Chi, in the kitchen. Danielle created these videos to teach them how to make summer rolls with a spicy Thai peanut sauce. So easy, anyone can do it.

 

 

 

 

 

 

 

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