Here's to New Beginnings…

Janet Johnston
Savory Spice Shop

Print Facebook Twitter Google Plus Pinterest Email
Here's to New Beginnings…

Recently Mike and I were sitting on our back porch as we often enjoy doing and I could smell spring. Buds have burst open in the trees and tulips and daffodils are beginning to bloom here in Colorado. Things feel fresh and new, delightful even, and that’s the exact feeling we’ve been working to capture at Savory Spice.

In September, it will be 14 years since we opened our first shop on Platte Street in Denver, Colorado and our baby is growing up and changing. We’ve always worked to stay innovative by offering new products and focusing on keeping things interesting. In the coming months, you’ll begin to see an even bigger difference as the changes we’ve been working on for over a year to make your Savory experience more fulfilling are introduced - starting with our labels and the addition of more color!



Yellow-green for herbs, a fiery red for chiles & paprikas, Mike’s favorite shade of dark green for barbeque, and orange for the exotic spices and curries of world flavors. Ten colors in total that encompass our line of spices, seasonings, and more. We love this look, but it’s also designed to be more functional in your kitchen. As my mother said, “finally, I’ll be able to actually FIND what I’m looking for in my spice rack!” These categories will be helpful in defining the shopping experience in our stores and online too.



We’re also making changes to our packaging. We have new bags that I absolutely love, as they can stand, hang, or lie flat in a basket or drawer. They’re sturdy and can hold one, two, or three cups of a product. That’s another change that will be helpful to you: selling by volume instead of weight (for example, 1/2 cup jars, 1 cup bags, etc.). Even a novice cook can picture what a cup of something looks like! Although the net weights will still be listed for all products so you will still be able to use that when considering how much spice you need to purchase.

I love the kraft paper backing on our new bags because it reminds me of our original labels, which believe it or not, still exist in my mother’s spice rack. The spices have been refreshed of course, but she saves the original Savory bottles like she does my childhood drawings.


Our original labels from my mom's spice rack - note the date, 9/04, the month and year we opened.
Proud Momma.

Our gift sets are getting their own spring makeover too with new combinations and playful names like ‘Home to Roost,’ ‘Beach Party,’ and ‘Licensed to Grill.’ They’re packaged in easy-to-wrap rectangular boxes (for those of you who have struggled year after year trying to wrap our mountain boxes!). The gift set labels sport beautiful color photos and recipes created right in our Test Kitchen. I’m also psyched about our new specialty sets that combine our spices and seasonings with other Savory goodies like our small batch BBQ sauces and Spice ‘n Easys to create meaningful gifts. It’s a total overhaul and it feels great.



Even though Mike and I started Savory way back in 2004, we feel a renewed sense of energy and excitement this year. With Mike leading our marketing team and product creation, you can expect even more flavorful Spice ‘n Easys, a new look for our BBQ sauces, more seasonal products, and whatever else he dreams up (a big hurray for his recent Whiskey Barrel Smoked Black Pepper and Sugar creations!). As the new President of Savory (girl power!) I am involved in the day-to-day ‘goings on’ here at Savory Headquarters, touching base and keeping connected with all aspects of our business.

You will start to see these changes in stores this month, and the new look and sizing will be available on the website starting in early June.

As always, we continue to be grateful for our employees, store owners, and our customers. Whether you’ve been around since the Platte Street days or only recently joined us online, thank you. You inspire us to work hard, dream up new products and recipes, and to not be afraid to change. We’re “living life full” and hope you are too!

Janet and Mike


5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary boiled brine bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai chasing bbq Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free Denver dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Easy Meals Eggs extract extract recipes extracts fall Fall Recipes Family-Friendly Father's Day fish flavored drinks fresh herbs fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy Healthy cooking healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party Holiday Cookies Holiday Gifts Holiday Meal Holiday Meals holiday menu holiday open house Holiday Traditions hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican Jamaican Jerk jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise Meal Planning meatball Meatless Monday Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pumpkin Pie Pumpkin Spice Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp Side Dishes sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice 'n Easy Spice Club Spice it Forward spice to plate spicy spring Sriracha St Louis St. Louis St. Patrick's Day Steak Stocking Stuffer stocking stuffers sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Test Kitchen Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato Top Chef traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter Women's Bean Project