The Spice Theory
WBFF spoke with Dr. Corrie Amos to discuss how she has taken on the challenge to move toward healthier food standards within her community, how food can be medicine, and how she uses that knowledge to create the bold flavor profiles for The Spice Theory.
__________
How did The Spice Theory get created…what was the inspiration?
I started this out of my love for cooking and the passion I developed alongside my grandmother. Cooking was her love language. She also suffered from heart disease. It's the #1 cause of death in the U.S. but Black Americans suffer at a 30% higher rate. And one of the things I noticed is that our diet is very much affecting the way that we live. So, I really wanted to create a product that spoke to my upbringing as a Jamaican-American and attack a source. I created The Spice Theory to showcase that we can have flavorful seasoning options that are still healthy for you. No additives, no preservatives, no MSG, and most importantly low sodium.
Do you feel like your background in medicine played a role in the combinations you made for pairings in The Spice Theory?
I think my background in science and medicine really comes in handy with that. For one summer before I actually started medical school, I spent time studying plant medicine and how that actually affects the type of medications we use now. So, I used that knowledge to really understand the health benefits of herbs and spices. Most of the modern medicine that we use now, they come from plants. There are benefits in all of the herbs and spices that we use. It's just a matter of how we harness them and use them together. So I wanted to use my science background and my background in medicine and really create something that's flavorful but also meaningful from a healthy perspective with benefits that we can understand and take advantage of.
Do you have a favorite spice blend?
I love all of them! But because I have a 2 ½ and a four-year-old, I tend to go towards the “Fern Gully” Garlic Herb Pepper Blend when I'm cooking for the entire family. It's an all-purpose, all-in-one rub that really has a lot of bold flavors. It's made with roasted garlic, Aleppo pepper, which is smoky, not very heat forward, and all the herbs you can think about it, so every one can appreciate it.
We personally love spicy food over here at WBFF. We love that you have a Scotch Bonnet Pepper Infused Olive Oil. What is an easy dish you can make using that?
I’m big on easy meals. On the weekends I might cook something that’s a bit more laborious, but during the week, I don’t mind a sheet pan dinner. I will get a whole chicken, (maybe half), but if it's whole, spatchcock it, and sprinkle it with a little bit of Scotch Bonnet Infused Olive Oil. Rub it down with the Garlic Herb Pepper and Adobo Blend. I'll do the same thing for some vegetables and just put the vegetables around the chicken. Some potatoes, cut up some carrots, maybe broccoli, whatever is in season. It’s easy clean up and you've cooked for at least a day or two.
What we love is that you don’t need 20 seasoning bottles in the kitchen. And you don’t feel guilty if you’re heavy handed with the seasoning because the blends are not filled with sodium or any other ingredients that you never heard of.
Exactly! It’s all about the shake and go.
Is there anything else that we should know about The Spice Theory right now?
I'm looking to get more involved with having the product in storefronts so that it's easily accessible. I'll start out in New York first so that we can get at least each borough having representation of The Spice Theory. And if you want to get some seasoning now, everything is available online at: www.thespicetheory.com. You can also go on our social media channels and stay up to date from there. Very soon we will also be in I Am Caribbeing, a storefront on Nostrand Avenue in Brooklyn, NY.