Traveling the World Through Herbs and Spices

Nina Mackta never forgot the aromas and tastes of childhood expeditions into immigrant stores in New York City with her Hungarian grandmother (who had also cooked at the Waldorf Astoria). When she landed in Rhode Island, she realized that she missed the spice shops of the large U.S. cities, and she wanted to emulate that. So, six years ago, she and husband Dana Kovarsky started The Spice Gypsy, working with a local spice business that supplies non-irradiated herbs and spices, with no added salt or sugar. “And our saffron is the freshest around,” she says. The Spice Gypsy stocks 70+ different herbs, spices and blends, in small tins and in plastic bags as refills for the tins. Some popular winter blends are pumpkin spice; a mulling mixture for wine or cider; and chili blends (“We’re chili central around Super Bowl time,” she says), especially the one called “Wicked Good,” with ancho and chipotle chilis, oregano, cumin, garlic, adobo, cinnamon, dried onion and paprika. Expand the international reach of your kitchen through The Spice Gypsy.

Find The Spice Gypsy at the South Kingstown Farmers Market every Saturday, year-round. Special orders at 401.792.3664.