01.11.2021
Meet The Merchants: Willie
Discover Willie's favorite spices—red Kampot pepper, baharat, berbere, and Quebec rub—plus uses, storage tips, and a Moroccan chicken recipe.
- Willie highlights rare red Kampot peppercorns for their floral sweetness and bright heat, plus two favorite blends: baharat and berbere.
- Quebec Butcher's Rub is his go-to for beef grilling; he recommends marinating steaks in red wine and coating heavily before grilling.
- Practical tips: use baharat and berbere as versatile rubs or seasonings, store whole spices airtight and cool, and try Willie's Moroccan grilled chicken recipe.
It is no surprise our spice merchants are passionate about cuisine, but there's more we'd like to know about them. That's why we're excited to launch a new series called Meet the Merchants. Learn more about the people behind the world's finest spices and discover their favorite spices, recipes, and hobbies.
Q: What’s a favorite spice you've discovered since starting at The Spice House?
A: Red Kampot Peppercorns
Kampot peppercorns from Cambodia carry a strict regional designation, much like Champagne. This red variety starts out with a subtle, jasmine-like sweetness which opens up to a subtler heat. Right now we are offering the rarer dark-red variety, which has more developed fruity, floral, and citrus, flavors. Each Kampot red peppercorn is hand-selected at peak ripeness for superior color and flavor.
Q: What’s your favorite Spice House blend?
A: Baharat or Berbere
Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's all-purpose spice blend is baharat. Often added to frying onions to release its fullest flavor, this mix of paprika, black pepper, coriander, cumin, cloves, chiles, cinnamon, and cardamom is a superb spice rub for grilled or roasted lamb. It is also a popular seasoning for kofta, chicken kebabs, and many vegetable recipes.
Amharic for pepper, berbere forms the flavor base of classic Ethiopian dishes such as doro wot and misir wot. Like baharat and ras el hanout, it is ubiquitous in the land, but flavor composition varies from region to region, and even from household to household. WE cannot reveal every single ingredient in our berbere spice recipe, but we can tell you it’s mixed with plenty of paprika, onion, garlic, fenugreek leaves, and shallots.
Q: What’s your can't-live-without spice?
A: Old Quebec Butcher’s Rub
Quebec is beloved for maple syrup, poutine, and, among insiders, its beef. Be it smoked brisket at a Montreal deli or a slow roast cooked outside on a snowy day, you can almost taste it as you cross the border. This rub is tangy, peppery, and garlicky, with a touch of cracked coriander. One of our favorite grilling dishes is New York strip steaks marinated in red wine with a heavy coating of this blend. Soak the steaks for half an hour before grilling...delicious!
Q: Who’s your biggest culinary inspiration?
A: My Dad
Q: What’s your go-to culinary resource?
A: America's Test Kitchen and Cook’s Illustrated cooking channel
Q: If you could cook with anyone, who would it be?
A: Aaron Franklin
Q: If you could only eat one meal for the rest of your life, what would it be?
A: Smoked or grilled chicken
Q: What’s your most cherished recipe?
A: Moroccan Chicken
Willie's Moroccan Grilled Chicken Thighs
Bonus Questions
Q: If you had to listen to one song for the rest of your life, what would it be?
A: Kool & The Gang Summer Madness
Q: What’s your favorite sports team?
A: Chicago White Sox
Q: What TV show or movie could you watch on repeat forever and still not get tired of it, and why?
A: Martin and In Living Color. 90's Prime black television at its best!
Q: What’s the best thing that has happened to you so far this week?
A: A good friend got engaged
Q: If you could live anywhere in the world, where would it be and why?
A: Seychelles because it is diverse and by the water
Q: If you could change something in the world, what would it be?
A: Homelessness
Q: What job would you be terrible at?
A: Zookeeper
Frequently Asked Questions
What makes red Kampot peppercorns special?
Red Kampot peppercorns come from a specific Cambodian region and are picked at peak ripeness. They have a jasmine-like sweetness up front, then a gentle heat. The rarer dark-red variety shows stronger fruity, floral, and citrus notes.
How should I use red Kampot peppercorns in cooking?
Use them freshly cracked or ground as a finishing pepper on meats, fish, and roasted vegetables. Whole peppercorns also work in pickles, sauces, and braises to add a floral, slightly sweet heat. Grind just before serving for best aroma.
What is baharat and how do I cook with it?
Baharat is a Middle Eastern all-purpose blend with paprika, black pepper, coriander, cumin, cloves, chiles, cinnamon, and cardamom. Fry it with onions to bloom the flavors, then use as a rub for lamb, chicken, kebabs, or to season roasted vegetables.
What is berbere and what dishes use it?
Berbere is an Ethiopian spice mix built on chili and warm aromatics. It flavors classics like doro wot and misir wot. Use it as a base for stews, as a meat rub, or to spice up legumes and roasted vegetables.
How do I use Quebec Butcher's Rub for steak or brisket?
Coat steaks or brisket generously with the rub before grilling or slow roasting. For steaks, soak in red wine for about 30 minutes, then pat dry and apply the rub. Grill to desired doneness and let rest before slicing.
Where can I find Willie's Moroccan Grilled Chicken recipe?
Willie's Moroccan Grilled Chicken Thighs recipe is available on The Spice House site under the Meet the Merchants series. It pairs well with smoky grilling and warm North African spices.
How should I store whole peppercorns and spice blends?
Keep whole peppercorns and blends in airtight containers away from heat, light, and moisture. Store in a cool, dark place and grind only when you need fresh flavor. Whole spices keep their potency longer than preground.
Can I substitute baharat or berbere if I do not have them on hand?
Yes. For baharat, combine warm spices like paprika, black pepper, coriander, cumin, and a touch of cinnamon. For berbere, mix paprika, chili powder, garlic, onion powder, and a pinch of fenugreek if available. Substitutes will approximate the profile but not match it exactly.
What makes red Kampot peppercorns special?
Red Kampot peppercorns come from a specific Cambodian region and are picked at peak ripeness. They have a jasmine-like sweetness up front, then a gentle heat. The rarer dark-red variety shows stronger fruity, floral, and citrus notes.
How should I use red Kampot peppercorns in cooking?
Use them freshly cracked or ground as a finishing pepper on meats, fish, and roasted vegetables. Whole peppercorns also work in pickles, sauces, and braises to add a floral, slightly sweet heat. Grind just before serving for best aroma.
What is baharat and how do I cook with it?
Baharat is a Middle Eastern all-purpose blend with paprika, black pepper, coriander, cumin, cloves, chiles, cinnamon, and cardamom. Fry it with onions to bloom the flavors, then use as a rub for lamb, chicken, kebabs, or to season roasted vegetables.
What is berbere and what dishes use it?
Berbere is an Ethiopian spice mix built on chili and warm aromatics. It flavors classics like doro wot and misir wot. Use it as a base for stews, as a meat rub, or to spice up legumes and roasted vegetables.
How do I use Quebec Butcher's Rub for steak or brisket?
Coat steaks or brisket generously with the rub before grilling or slow roasting. For steaks, soak in red wine for about 30 minutes, then pat dry and apply the rub. Grill to desired doneness and let rest before slicing.
Where can I find Willie's Moroccan Grilled Chicken recipe?
Willie's Moroccan Grilled Chicken Thighs recipe is available on The Spice House site under the Meet the Merchants series. It pairs well with smoky grilling and warm North African spices.
How should I store whole peppercorns and spice blends?
Keep whole peppercorns and blends in airtight containers away from heat, light, and moisture. Store in a cool, dark place and grind only when you need fresh flavor. Whole spices keep their potency longer than preground.
Can I substitute baharat or berbere if I do not have them on hand?
Yes. For baharat, combine warm spices like paprika, black pepper, coriander, cumin, and a touch of cinnamon. For berbere, mix paprika, chili powder, garlic, onion powder, and a pinch of fenugreek if available. Substitutes will approximate the profile but not match it exactly.
This is good. Please continue doing these spotlights. Always interesting to learn what the “insiders” know. Definite +1 on Test Kitchen and Cooks Illustrated.
Thank you.
Willy,
I’ve been using exclusively India Tellicherry peppercorns from everyday grinding to dishes like Cajun Peppered Shrimp. The Red Kampot peppercorns caught my interest. Can you provide a comparison? Thanks!
Hello Willie,
Pleased to meet you.
I enjoy cooking and baking.
The Spice House is one of my favorite places to obtain fresh spices. The ones you feature in your recipe I plan to order.
Your recipe sounds delish. I plan to make it using chicken breasts.
Please share more of your recipes.
I am extending an offer to appear on my talkshow talking about cooking and spices.
Best regards,
Necie
Great idea. Nice to see the interesting people who are making this all happen.
When do we get more of Willie’s recipe ideas? Looking forward to the next Spice House Merchants post.
Nice to “meet” you, Willie! Your Moroccan chicken recipe sounds delicious—and doable. When I’m shopping at the Spice House, I can tell that the staff is dedicated to food and knowledgeable about it. And thanks to the Spice House for introducing this new feature. I’m looking forward to meeting other merchants.
Just enjoyed your (first?) focus on one of your Spice House merchants. I’ll have to try his recipe once i have all the ingredients! Thanks for sharing.
I love this idea! I just learned about new spices, and got to know a Spice House merchant! And being from Canada, I’m so happy the Old Quebec rub made the cut – it’s my favourite too :)
That chicken dish looks phenomenal, have to try it!!