Welcome to Rack Spice – for All Your Spice Rack Needs.  If you are looking to spice up your meals, you have found the right place.

Below you’ll find some of our latest products.

To the side, you have three options for finding products from our catalog.

First is the “Search Our Site” feature where you can determine exactly what you’re looking for.

Then comes the day’s Featured Products.

Finally, we’ve broken the catalog down into categories for your convenience.

Have a look around – you are going to like what you see at Rack Spice.

Abourezk recasts traditional savory Levantine recipes with the eye of an accomplished chef and nutritionist. One-hundred fifty recipes range from appetizers to desserts and include nutritional breakdowns. The author also explains the Mediterranean food pyramid and advises on spice shopping. A colorful bazaar of mouthwatering, healthful recipes, where both ancient and modern culinary secrets are revealed. Color photos.

Diversity is the spice of life, and the highly regarded Cultures of the World series celebrates just that in fully updated, and expanded editions. As has always been true of these outstanding titles, an abundance of vibrant photographs — including those new to this edition — stimulate the imaginations of young readers as they travel the globe. A new chapter on the environment focuses on politics and economics as well as on endangered species and the effects of industrialization. Additional authentic recipes add general interest while new maps offer further, easy-to-find facts in About the Geography, About the Culture and About the Economy sections.

Everything onion is included in this essential guide to the history, culture and use of onions, garlic, leeks, scallions, shallots, and chives. The book prepares readers for the recipes, which include soups, salads, fish, meat, poultry, side dishes, vegetarian main courses, and sauces and marinades. 350+ color photos.

Meanwhile, the wonderful glamour of her presence–that irresistible influence which at once takes hold of body and spirit–had entered into every cell of his blood. Thought and memory were blurred into nothingness by this one overmastering sensation. Riding through the lonely woods, out of shade into yellow, level sunshine, in the odors of minty meadows and moist spices of the creekside, they twain seemed to him to be alone in the world. If they loved not each other, why should not the leaves shrivel and fall, the hills split asunder, and the sky rain death upon them? Here she moved at his side–he could stretch out his hand and touch her; his heart sprang towards her, his arms ached for very yearning to clasp her, –his double nature demanded her with the will and entreated for her with the affection!

“Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master`s touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse.” Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television`s Mexico: One Plate at a Time”Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who`s spent a lifetime walking the walk and talking the talk.”Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS”Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you.”Sara Moulton host, Food Network`s Sara`s Secrets, and executive chef, Gourmet magazine”Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!”Chef Charlie Trotter, Chicago”Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves.”Mike Mills four-time World Champion,Memphis-in-May BBQ competition