Coming soon - Spice House Geneva Illinois

This is already posted under the Professional Forum when there was speculation where a new Spice House may open. We noticed yesterday a "Coming Soon" sign on a storefront on Geneva's Third Street. The location is across the street from the Metra station and a few doors down from Caribou Coffee. Parking right now will be tricky as this is a busy area but there is a parking deck under construction right behind the building. I will keep an eye on this as I go by several times a week and will post updates.

After a long time setting up the building, The Spice House is set to open in Geneva Novemebr 17. The City of Geneva recently opened a parking deck less than 100 yards away so parking should not be a problem.

The Spice House
557 South Third Street
Geneva, Il
630-262-1777

The Spice House is now open in Geneva, I don't have the exact address yet but it's on the south end of Third Street across from the Metra Station. We plan on stopping in for some last minute Thanksgiving Day needs tomorrow.

Spice House
Third Street
Geneva, Il
630-262-1777
Hours: 10- 7 M-Sat.
12- 5 Sun.

Thank you!

We finally went Friday (11/23) with friends from San Diego. Wonderful space, great spice selection and nice people. You can enter off Third Street or from the back through the new parking deck.

I too finally visited the Spice House. Was able to find some nice, unique holiday gifts. Especially for the cooks in my family. Great place.

I'm going to visit the Geneva Spice House on Saturday. I know they have tons of stuff. Does anyone reccomend a spice or spice mix?

Try the jerk seasoning - if you follow the recommendation on the jar for the "authentic marinade" (you add a citrus, soy, and olive oil I think to the dry spice) it makes fantastic jerk. My husband now calls the Spice House "The Jerk Store" out of pure respect for this spice mix.

Hi,

If I were going, then I would go through my spice collection to see what is running low or stale. Don't toss the jars, instead clean them and maybe bring them along. I would then buy replacement contents in the plastic baggies to refill your jars later at home.

Again, keep your spice bottles. You can save a lot of money if you don't have to replace those bottles.

I recall vividly Mike G commenting how his cooking improved once he replaced and regularly rotated out stale spices.

Regards,

razbry wrote:I'm going to visit the Geneva Spice House on Saturday. I know they have tons of stuff. Does anyone reccomend a spice or spice mix?

If you grill steaks at all, you NEED to have the Back of Yards Butcher's Rub and the Milwaukee Avenue Seasoning.

Jamie

If you are a fan of truffles, we have this really amazing new truffle salt. We stock it in black or white. The white is quite a bit stronger than the black. I have passed this along to some of my chef friends and they are astonished! There is nothing like it. Great on steaks, burgers, roast beef sandwiches, even popcorn.

A bit of a trip, but way more parking than all of our other stores put together. We hope to see you all soon.

I am not sure I am crazy about being known as The Jerk Store!!

I'm so excited about coming to the Spice House on Saturday. Thanks to everyone who posted their ideas. What a wonderful bunch of people you all are!

Cinnamon Girl wrote:If you are a fan of truffles, we have this really amazing new truffle salt. We stock it in black or white. The white is quite a bit stronger than the black. I have passed this along to some of my chef friends and they are astonished! There is nothing like it. Great on steaks, burgers, roast beef sandwiches, even popcorn.

A bit of a trip, but way more parking than all of our other stores put together. We hope to see you all soon.

I am not sure I am crazy about being known as The Jerk Store!!

We sure have been enjoying your store! We just bought Vulcan's Fire Salt and have been enjoying that on everything. We only live 2 miles away so we've been in a number of times now. Great helpful staff too!

Vulcan's fire salt is a new product and a great story. My 75 year old Dad is driving around Louisiana and visits the famous place that makes hot sauce, whose name we can not print. A bi-product once the sauce is bottled, is a hot vinegar-like pulp. He comes back with a couple of buckets, LOOK AT MY FIND! When we took the lids off it was like someone had punched you in the back of the nose. What the heck are we gonna do with this stuff?! (We always want to humor the patriarch of our company, no matter how complicated that gets.) Well, we dried it out, added lime powder, cumin, shallots, garlic, habanero and a few other spices and it ended up being a REALLY great product.

A wonderful example of synchronicity. Also, even though it was named after the Roman God of fire, Vulcan, we find that online hits coming from Star Trek fans don't seem to hurt. And yes, hats off to Dad, who still knows EXACTLY what he is doing!

Patty,

A friend, fresh from a trip to Louisiana, gifted me a couple of pounds of mash. I made the mistake of poking my nose close and taking a big sniff, knocked me back a couple of feet.

I understand one of the classic uses for the hot pepper mash is to add to craw fish, crab and shrimp boils. I added a few tablespoons to the water for shrimp boil and, in small amounts, lent a pleasantly distinct vinegar spice flavor.

Vulcan sounds right up my alley, a visit to The Spice House in my near future.

Enjoy,
Gary

Gary, thanks for the tip, I would never have thought of that. I am always in charge of bringing the shrimp to any family holiday meal. I can't wait to try this and my Dad will get a kick out of it too!