07/07/2006 | 28m 20s | Video has closed captioning.
Huell visits Tampico Spice Company and sees how the spices are ground, sifted and mixed into aromatic blends. He also learns the history of this local institution which has been run by the Martinez family since 1947.
Aired: 07/07/06
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>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.
Huell: HELLO, EVERYBODY.
I'M HUELL HOWSER, AND HERE WE ARE IN SOUTH CENTRAL L.A. ON CENTRAL AVENUE, JUST A LITTLE OFF OF SLAUSEN.
I LOVE THIS PART OF OUR CITY BECAUSE THIS IS KIND OF THE MANUFACTURING/INDUSTRIAL PART OF TOWN, AND IT'S FILLED WITH BUILDINGS LIKE THIS ONE, AND YOU CAN'T TELL FROM THE OUTSIDE ANYTHING ABOUT WHAT'S GOING ON INSIDE.
FOR EXAMPLE, WE'RE GONNA BE SPENDING THE WHOLE DAY INSIDE THIS BUILDING RIGHT HERE, AND THE ONLY HINT YOU GET ABOUT WHAT'S GOING ON IN THERE IS THAT IT SMELLS.
OK, WE HAVE COME INSIDE THE SMELLY BUILDING, BUT THAT'S OK BECAUSE THIS IS A GOOD SMELL.
THIS IS THE HEADQUARTERS, THE MAIN PLACE WHERE ALL THE ACTION IS, FOR THE TAMPICO SPICE COMPANY.
SO THE SMELL WE'RE SMELLING OUTSIDE IS COMING FROM ALL THESE GREAT SPICES, AND WE HAVE FOUND THIS FELLA RIGHT OVER HERE IN THE OFFICE WHO IS THE FOUNDER AND THE PRESIDENT OF TAMPICO SPICE COMPANY-- JESS MARTINEZ.
MR. MARTINEZ, WE ARE DELIGHTED TO BE IN YOUR MANUFACTURING COMPANY TODAY.
LET'S HAVE A SEAT HERE FOR JUST A MINUTE, BECAUSE, YOU KNOW, WE'RE INTERESTED IN HISTORY.
WE WANNA KNOW HOW ALL OF THIS GOT STARTED.
>> THIS STARTED 47 YEARS AGO.
I STARTED TO PACK SMALL 10-CENT CELLOPHANE SPICES.
AT THAT PARTICULAR TIME, EVERYTHING WAS PACKED IN CANS OR IN BOXES, AND I THOUGHT IF WE CAME OUT WITH CELLOPHANE PACKAGES, IT WOULD DEFINITELY CATCH ON.
Huell: OK, SO YOU WERE GOING AROUND PACKING SPICES IN PACKAGES LIKE THIS?
>> YES, BUT THEY WERE MUCH SMALLER, MAYBE HALF THE SIZE OF THIS, FOR 10 CENTS AT THAT TIME.
Huell: JUST LITTLE CELLOPHANE PACKAGES OF SPICES.
NOW, DID YOU KNOW ANYTHING ABOUT SPICES?
>> ABSOLUTELY NOTHING.
ABSOLUTELY NOTHING.
I HAD TO LEARN ALL THE WAY FROM THE BOTTOM UP.
Huell: AND HOW DID YOU GO ABOUT LEARNING ABOUT SPICES?
>> WELL, JUST LIKE ANYTHING ELSE, YOU BEGIN FROM THE BOTTOM.
YOU START LEARNING ONE ITEM AND THEN ANOTHER ITEM, AND AS WE GREW, WE ADDED NEW ITEMS.
AND, OF COURSE, AS I BOUGHT NEW ITEMS, I LEARNED WHERE THEY CAME FROM, THE ORIGIN OF THE SPICES, THE QUALITY OF THE SPICES, THE CREDIBLE SUPPLIERS FOR US AS WELL.
Huell: AND IN THOSE EARLY DAYS, YOU QUICKLY DISCOVERED THERE WAS A MARKET FOR THESE SPICES THAT YOU WERE PACKING UP IN THESE LITTLE CELLOPHANE BAGS.
>> ABSOLUTELY.
ALMOST ALL THE SMALL STORES AT THAT TIME--THERE WERE NOT BIG MARKETS AT THAT TIME--ALL THE SMALL STORES HANDLED SPICES IN CELLOPHANE, SO IT WAS VERY FORTUNATE I GOT IN ON THE GROUND FLOOR AT THAT TIME, AND WE HAD ALMOST ALL THE SMALL STORES IN SOUTHERN CALIFORNIA FOR QUITE A FEW YEARS.
Huell: YOU WERE KIND OF GOING DOOR TO DOOR AND STORE TO STORE SELLING YOUR SPICES.
>> I WAS GOING FROM STORE TO STORE, YES, AND I WAS WORKING 10, 12 HOURS A DAY, LONG HOURS, BUT I MADE THESE STORES VERY PUNCTUAL, EVERY 2 WEEKS AT THE SAME TIME EVERY DAY, ALSO.
Huell: AND YOU HAVE A PICTURE RIGHT HERE ON YOUR DESK OF THOSE EARLY--YOU CALL 'EM PIONEERS WHO KIND OF WERE YOUR EARLY PEOPLE WHO KIND OF BELIEVED IN YOU AND BELIEVED IN THIS IDEA AND WERE THE EARLY EMPLOYEES.
>> NO DOUBT ABOUT THAT.
THESE PEOPLE WERE VERY LOYAL TO THE COMPANY, PEOPLE OF HIGH FIDELITY.
THESE WERE THE PEOPLE THAT DUG THE GROUND, PLANTED THE SEED FOR WHERE THE TREE IS TODAY.
Huell: WELL, THE TREE HAS DEFINITELY GROWN.
YOU HAVE A SPICE EMPIRE TODAY, DON'T YOU?
>> YOU MIGHT CALL IT THAT IF YOU WISH, YES, ABSOLUTELY.
Huell: ALL RIGHT.
YOU ARE STILL THE PRESIDENT.
I KNOW THAT YOUR SON AND YOUR DAUGHTER ARE INVOLVED.
WE'RE GONNA MEET THEM AS WELL, BUT RIGHT NOW, YOU'RE PASSING US OFF.
COME ON IN HERE, DALE, BECAUSE YOUR NAME IS?
>> I'M DALE CARLSON.
Huell: YOU'RE GONNA GIVE US THE TOUR.
>> I AM, YES.
Huell: BECAUSE MR. MARTINEZ STILL HAS WORK TO DO AT THE DESK AS THE PRESIDENT OF THE COMPANY.
YOU'VE GOT SOME TIME TO TAKE US AROUND.
THANK YOU, FIRST OFF, FOR INVITING US TO COME HERE TODAY.
WHAT A WONDERFUL STORY.
THIS IS A TRUE SUCCESS STORY, ISN'T IT?
>> I WOULD SAY SO, YES.
THAT'S JUST AN EXAMPLE THAT ANYBODY CAN DO IT IF YOU WORK HARD ENOUGH, HONEST ENOUGH, YOU CAN ACCOMPLISH ANYTHING.
Huell: DO YOU THINK WE'RE GONNA BE EXCITED ABOUT WHAT WE SEE OUT IN THE PLANT TODAY?
>> I BELIEVE IT'LL BE QUITE INTERESTING BECAUSE IT'S A UNIQUE PLANT, UNIQUE IN THE SENSE THAT YOU FIND MERCHANDISE THAT COMES FROM THE 4 CORNERS OF THE WORLD... Huell: AND IT DOES SMELL GOOD IN HERE.
I'LL BET THAT IS A COMMENT YOU HEAR FROM EVERYBODY WHO VISITS THIS PLACE.
>> EVERYBODY THAT VISITS THIS PLACE NOTICES THE SMELL, DIFFERENT SMELLS THAT WE HAVE.
EVERYBODY NOTICES IT EXCEPT ME.
I DON'T SMELL IT ANY LONGER.
I GOT USED TO IT.
Huell: WELL, THANK YOU VERY MUCH.
WE'LL SEE YOU A LITTLE LATER ON.
DALE, YOU AND I ARE GONNA START THE TOUR RIGHT NOW.
WE'RE GONNA GET THE VIP, BEHIND-THE-SCENES TOUR OF TAMPICO SPICE COMPANY.
OK, THE TOUR BEGINS IN THE SMELLIEST ROOM IN THE ENTIRE PLANT, AT LEAST SO FAR.
IT MAY GET SMELLIER, BUT THIS IS A PRETTY SMELLY ROOM, AND THERE'S A REASON WHY IT'S SO SMELLY.
>> YES.
SPICES ARE CROPS, AND THEY ONLY COME IN ONCE A YEAR, SO WE HAVE 93,000 SQUARE FEET OF WAREHOUSE SPACE TO BE ABLE TO STORE THIS, AND SO THE BEST MANAGEMENT IS THAT THE LAST POUND THAT'S GOING OUT, THE NEXT TRUCKLOAD IS COMING IN.
Huell: WHAT DO YOU MEAN THEY ONLY COME IN ONCE A YEAR?
>> WELL, LIKE, FOR INSTANCE, MEXICO, IN OUR MEXICAN OREGANO, IT ONLY COMES ONCE A YEAR.
THEY PULL IT DOWN OFF THE MOUNTAIN, AND WE HAVE TO HARVEST IT, AND WE HAVE TO HAVE ENOUGH OF A WAREHOUSE TO STORE 5 OR 6 TRUCKLOADS AT A TIME.
Huell: SO YOU ARE STORING A YEAR'S SUPPLY WORTH OF A LOT OF DIFFERENT SPICES FROM LITERALLY ALL OVER THE WORLD.
>> 35 DIFFERENT COUNTRIES.
Huell: 35 COUNTRIES?
>> LIKE YOU SAW CUMIN OVER THERE.
THAT COMES FROM THE MIDDLE EAST.
THIS COMES FROM MEXICO, MEXICAN OREGANO.
AND AS LONG AS IT STAYS IN WHOLE FORM, IT'LL STAY A YEAR JUST AS FRESH IN JANUARY AS DECEMBER OR WHENEVER THE GROWING SEASON IS.
Huell: PILED UP LIKE THIS?
>> YES.
EXCEPT DOWNSTAIRS, HALF OUR WAREHOUSE IS REFRIGERATED AT 55 DEGREES.
AND THOSE ARE THE SENSITIVE THINGS, LIKE PARSLEY, SOME OF YOUR CAPSICUMS, LIKE YOUR CHILIES, THEY WILL CHANGE COLOR, SO WE KEEP THEM AT 55 IN WHOLE FORM.
THAT WAY, IT STAYS THE SAME FROM THE BEGINNING OF THE YEAR TO THE END OF THE YEAR.
Huell: BOY, I HAVE A FEELING BEFORE THIS TOUR IS OVER, WE'RE ALL GONNA LEARN A LOT ABOUT SPICES, BECAUSE THERE'S A LOT TO KNOW ABOUT SPICES.
>> SPICES JUST AREN'T--YOU SPRINKLE IT WHEN YOU'RE SITTING AT THE BREAKFAST OR DINNER TABLE.
THERE IS A LOT OF TECHNICAL KNOW-HOW NEEDED TO DO THIS.
Huell: AND WHERE DO YOU FIND THESE SPICES?
YOU SAY 35 DIFFERENT COUNTRIES ALL OVER THE WORLD?
>> WHAT MAKES TAMPICO UNIQUE IS THAT WE BUY DIRECTLY FROM THE GROWER.
WE HAVE A MAN WHO'S BEEN WITH US FOR ALMOST 30 YEARS, AND HE GOES TO ALL THESE COUNTRIES, AND HE CONTRACTS DIRECTLY WITH THE GROWER, PUTS IT ON A SHIP, AND BRINGS IT OVER HERE.
AND WE ACCEPT OR REJECT THAT SHIPMENT AT OUR FRONT DOCK.
Huell: WOW.
>> AND IT TAKES A LOT OF TIME.
AND WE HAVE TO--BECAUSE OF 9/11 NOW, WE HAVE TO HAVE IT SET UP SO WE KNOW EXACTLY WHERE THAT IS DURING THE WHOLE PROCESS.
Huell: WHERE ALL THIS IS COMING FROM, HOW IT'S SHIPPED.
>> WHEN IT COMES TO THE DOCK.
Huell: YOU'RE TALKING ABOUT MEXICO, TURKEY... >> INDONESIA, MADAGASCAR, ALL OVER.
Huell: WOW.
WELL, THIS--YOU GET THE IDEA THAT THIS IS THE REAL STUFF IN THESE BURLAP SACKS.
WHERE IS THIS FROM?
>> THIS IS FROM MEXICO.
WHAT HAPPENS IS BECAUSE THEY COME FROM THIRD-WORLD COUNTRIES, WE HAVE TO CLEAN THIS.
AND WE CLEAN IT 3 TIMES, AND THEN WE TEST IT, BECAUSE THERE'S NO THIRD-WORLD COUNTRY THAT HAS THE SOPHISTICATION THAT THE UNITED STATES HAS.
Huell: AND WE HAVE A LOT OF HEALTH REQUIREMENTS.
>> AND YOU HAVE A LOT OF HEALTH REQUIREMENTS.
Huell: WE'RE GONNA START RIGHT OUT HERE.
WE HAVE TO WEAR THESE--THERE'S NO WAY TO LOOK GOOD WEARING THESE HAIRNETS.
SO WE'RE HOPING THAT THE PEOPLE AT HOME--COME ON, CAMERON--ARE GONNA BE CONCENTRATIN' ON THE SPICES AND NOT ON WHAT WE'RE WEARING ON OUR HEAD.
NOW, THIS IS FASCINATING.
WHAT ARE WE LOOKING AT NOW?
>> THIS IS A FLOWER.
THIS IS HIBISCUS.
IT COMES FROM CHINA IN BALES LIKE THIS, AND YOU'RE GONNA TASTE THIS DRINK AT LUNCH TODAY.
Huell: SO IT JUST COMES IN THESE BIG BALES.
LOOK AT THIS.
THIS IS AMAZING, AND THESE ARE JUST DRIED... LOOK AT THIS.
THIS IS FASCINATING.
JUST A BIG BALE OF DRIED HIBISCUS.
AND WHAT DOES IT DO?
IT GOES IN THESE MACHINES.
>> IT SIFTS THROUGH AND SHAKES OUT ALL THE DIRT AND THE DUST AND THE STICKS AND STONES, GOES THROUGH 3 BALERS HERE, THEN IT COMES UP THROUGH HERE.
Huell: OH, HERE IT IS DOWN HERE.
>> THIS IS THE ONE PRODUCT, PLUS BAY LEAVES, THAT WE HAVE TO HAVE THE GIRLS HAND FINAL CHECK.
AND THEY LOOK FOR MAYBE THE STONES THAT GOT THROUGH OR MAYBE A COUPLE OF... Huell: WHAT DO YOU MEAN, THE STONES THAT GOT THROUGH?
>> BECAUSE IT'S A THIRD-WORLD COUNTRY, WE DON'T HAVE CONTROL OF THE CLEANLINESS, SO WE HAVE TO TRIPLE CLEAN EVERYTHING THAT COMES INTO OUR PLANT.
AND THIS IS THE FINAL STAGES.
THAT MACHINE DOES MOST OF THE CLEANING, BUT THIS CLEANS IT SO IT COMES OUT PURE.
Huell: I'VE GOT SOME HIBISCUS STUCK IN MY THROAT.
BOY.
THIS IS AMAZING.
SO LOOK, IT JUST GOES IN THE BIG BOX DOWN HERE, AND WHAT'S GOING ON OVER HERE?
BOY.
THERE IS A LOT OF SPICE IN THE AIR, ISN'T THERE?
>> YEAH.
Huell: OH, LOOK.
>> THIS IS MEXICAN OREGANO.
Huell: OH, BOY, THE SMELL IN HERE IS OVERWHELMING.
BOY, LOOK AT THIS.
THIS IS JUST AMAZING.
AND THE SMELLS IN HERE...
IT'S OK FOR ME TO PUT MY HANDS IN HERE BECAUSE IT HASN'T BEEN CLEANED OR SIFTED YET.
WOW.
OH, LOOK, HERE IT COMES OVER HERE.
NOW, THIS IS AFTER IT'S BEEN... >> THIS'LL GIVE YOU THE GOOD STUFF.
Huell: LOOK AT THIS OVER HERE.
THIS IS GREAT.
OH, WOW, IT'S COMING OUT ALL OVER THE PLACE OVER HERE.
YOU GOT 8 DIFFERENT PLACES IT'S COMING OUT.
SO WHAT DO YOU DO?
YOU DO A RUN ON A DIFFERENT SPICE EVERY DAY?
>> MAYBE 5 OR 6 SPICES A DAY.
WE HAVE SEVERAL DIFFERENT BLENDERS BECAUSE 25% OF TAMPICO'S BUSINESS IS SPECIAL BLENDING, LIKE, FOR CLOUGHERTY PACKING, WHICH IS FARMER JOHN, WE DO THEIR SAUSAGE BLENDS.
SOUPLANTATION.
AND WE DO SEVERAL DIFFERENT BLENDS BASED ON THE AMOUNT OF POWER-- Huell: WHAT ARE YOU BLENDING?
>> WE'RE BLENDING SOUPS, WE'RE BLENDING--IF YOU'VE EVER HAD THE POLISH SAUSAGE OR THE LOUISIANA SAUSAGE FROM FARMER JOHN, WE DO THAT BLEND FOR 'EM, AND THEN THEY PUT IT IN THEIR SAUSAGE.
WE SELL THOUSANDS OF POUNDS.
WE'VE HAD THAT CUSTOMER FOR PROBABLY 35 YEARS.
Huell: ALL RIGHT.
WAIT A MINUTE.
WHAT'S HE... IS ALL OF THIS... NOW, THIS LOOKS--OH, LOOK AT THE COLOR.
LOOK AT THIS, CAMERON.
LOOK AT THE COLORS HERE.
WHAT IS THIS?
>> HE'S READY TO DO A BATCH, AND IT SHOWS HOW MUCH SALT, HOW MUCH PAPRIKA, CUMIN, CORNMEAL, BLACK PEPPER... Huell: A BATCH FOR WHAT?
>> WE HAVE A CUSTOMER THAT'LL MAYBE WANT A THOUSAND POUNDS, SO HE'LL START, AND HE'LL DO A BARREL OF THIS.
HE PUTS A SAMPLE IN HERE, WE GO UP AND BLEND IT, AND THEN IT GOES INTO 4 OR 5 BARRELS, BUT IT STARTS HERE.
Huell: WHAT WOULD THIS BE CALLED WHEN IT'S BLENDED?
DOES IT HAVE A NAME?
>> THIS IS CALIFORNIA TACO SEASONING.
Huell: TACO SEASONING.
>> YES.
Huell: OK, WE'VE WORKED OUR WAY BACK BEHIND THIS BIG OL' WOODEN MACHINE WHICH HAS A LOT OF CHARACTER TO IT, 'CAUSE YOU REALLY WANTED TO SHOW US--THIS IS THE CLEAN SPICE, AND WHAT IS THIS AGAIN, OREGANO?
>> THIS IS OREGANO, MEXICAN WHOLE OREGANO.
Huell: AND LOOK WHAT YOU'VE SIFTED OUT OF THIS.
THERE'S PLASTIC, THERE'S STICKS.
YOU'RE HOLDING ALL KIND OF STUFF IN YOUR HAND.
YOU CAN MAKE A BIRD'S NEST FROM... >> SURE COULD, YES.
Huell: THIS CAME OUT OF THE RAW OREGANO THAT CAME OUT OF THE BIG BURLAP SACKS.
>> THAT'S WHY WE LOSE SO MUCH OF A PERCENTAGE BECAUSE IT'S JUST BAD PRODUCT.
WE HAVE TO GET RID OF IT.
Huell: I'M GONNA GIVE THIS TO YOU.
BOY, LOOK AT ALL THIS STUFF, AND HERE IT IS RIGHT HERE.
THIS IS THE FRESH STUFF THAT'S HAD ALL THE JUNK SIFTED OUT OF IT.
IT GOES UP HERE, UP THERE, AND INTO THOSE BIG BARRELS THAT WE SAW EARLIER TODAY.
>> YES, AND THIS WAS BUILT IN 1988.
IT'S ALL WOOD BECAUSE IT HAS TO VIBRATE SO MUCH AND SEPARATE OUT 6 DIFFERENT INGREDIENTS THAT WE THROW AWAY LIKE THIS.
Huell: WOW.
>> AND THE WOOD IS THE ONLY THING THAT'LL TAKE THE VIBRATIONS.
THE METAL WILL CRACK.
Huell: FROM OREGANO TO... >> INDONESIAN KORINTJE CINNAMON.
Huell: CINNAMON, AND LOOK AT THIS.
I'VE NEVER SEEN CINNAMON-- AND THIS IS IN ITS RAW FORM.
THIS COMES FROM INDONESIA, AND YOU SAID IT COMES LITERALLY... >> IT COMES OFF THE BARK OF A TREE.
Huell: LOOK AT THIS RIGHT HERE.
>> AND THAT'S DIFFERENT THAN WHAT YOU SEE OFF THE QUILLS THAT PEOPLE PUT IN THEIR HOT CHOCOLATE, BUT THIS IS PEELED OFF THE CINNAMON TREE, COMES IN 50-POUND BAGS.
Huell: CAN I TOUCH THIS?
>> OH, SURE.
Huell: WOW.
THIS IS JUST AMAZING TO SEE THIS, AND IS THIS THE WAY IT'S HARVESTED?
THE WORKERS WILL JUST PEEL IT OFF OF TREES IN INDONESIA.
>> YES.
Huell: WOW.
AND HOW BIG ARE THE TREES?
ARE THEY LIKE... >> ABOUT 15, 20 FEET TALL.
Huell: HAVE YOU VISITED THESE PLACES?
>> NO.
Huell: 'CAUSE IT'D BE FASCINATING TO GO SEE WHERE IT COMES FROM.
>> IT WOULD BE ABSOLUTELY FASCINATING.
Huell: NOW THIS IS WHAT?
>> WHAT HAPPENS IS THAT THERE IS HAMMERMILL DOWN BELOW, AND IT SMASHES IT, BRINGS IT UP THROUGH HERE, AND THEN WE HAVE SIFTERS, AND IT SIFTS IT, AND THE REAL FINE COMES INTO HERE, THE REST GOES BACK DOWN THROUGH AND REGROUNDS.
Huell: SO THIS IS THE CINNAMON.
OH, LOOK.
OH, BOY.
AND THIS IS THE BEST SMELL WE'VE SMELLED ALL DAY.
>> IT SURE IS.
Huell: THAT'S JUST GROUND UP BARK OFF THE TREE THAT YOU'RE PUTTING IN THESE BIG BARRELS HERE.
>> AND MANY PEOPLE THINK IT'S THE QUILL, AND IT'S NOT THE QUILL.
THE QUILL IS WHAT YOU CUT UP AND PUT IN YOUR SPICES, LIKE FOR HOT TEA.
THE QUILL IS 18 INCHES, AND WE CUT THAT UP.
THIS IS THE BARK OF A TREE.
TOTALLY DIFFERENT.
TOTALLY DIFFERENT FLAVOR.
Huell: WHAT IS THIS CINNAMON CALLED?
>> IT'S CALLED KORINTJE CINNAMON.
Huell: KORINTJE CINNAMON FROM INDONESIA.
>> YEAH.
Huell: AND THERE IT COMES.
THOSE ARE THE SACKS IT CAME IN?
WE SAW IT GOING DOWN THERE.
I DON'T KNOW WHAT HAPPENS UP IN HERE.
>> AFTER IT'S GROUND, IT COMES BACK UP, RESETS THROUGH HERE, IF IT ISN'T SMALL ENOUGH, THEN IT'S FORCED BACK THROUGH THE GRINDER UNTIL WE GET THE MESH SIZE THAT WE WANT.
Huell: WOW.
THIS IS JUST-- THAT'S AN AMAZING MACHINE TO WATCH THE WAY THE--IT MOVES AND MOVES AROUND TO SHAKE THAT CINNAMON OUT.
>> YEAH.
Huell: OH, LOOK, HERE IT IS.
HERE'S THE--CAN I TOUCH THIS?
IS IT OK TO TOUCH THIS?
>> THAT'S WHY WE PUT IT THERE.
PLEASE, TOUCH IT.
Huell: OH, MY GOSH.
LOOK AT THIS, HOW POWDERY IT IS.
>> THERE ARE THREE GRADES OF KORINTJE.
WE ONLY BRING IN THE NUMBER ONE GRADE FOR ALL OF OUR CUSTOMERS.
Huell: ALL RIGHT, FOR PEOPLE AT HOME, YOU'RE GONNA LET THEM REST ASSURED THAT THIS ISN'T GOING INTO ANY KIND OF A BOTTLE OR ANYTHING RIGHT NOW, NOW THAT I'VE TOUCHED IT.
>> THAT'S SET UP FOR DEMONSTRATION FOR YOU.
IT GETS THROWN AWAY.
HA HA HA.
Huell: WOW, LOOK AT THIS.
THIS IS--AND WHAT DOES THIS TASTE LIKE?
>> TASTE IT.
Huell: IT TASTES LIKE CINNAMON.
>> THE DIFFERENCE BETWEEN THE NUMBER ONE GRADE AND THE C GRADE, THE C GRADE WILL TASTE CHALKY, AND YOU CAN IMMEDIATELY TELL THE DIFFERENCE.
THAT'S HOW WE KNOW THE DIFFERENCE.
IT DOES HAVE A VERY SHARP TASTE BECAUSE IT'S SO HIGHLY VOLATILE OIL.
Huell: WOW.
THIS IS GREAT.
THIS IS ONE OF THE SIDE BENEFITS OF TOURING TAMPICO.
FROM CINNAMON TO... >> BLACK PEPPER.
Huell: BLACK PEPPER.
AND, BOY, THIS IS REALLY GETTING IN YOUR NOSE AND IN YOUR LUNGS HERE.
WHAT'S HAPPENED?
THIS IS A BIG BAG OF RAW BLACK PEPPER.
>> THIS COMES FROM MADAGASCAR, COMES IN WHOLE FORM, AND GOES DOWN.
THIS IS A DIFFERENT MILL.
THIS IS CALLED A ROLLERMILL.
AND WHEN YOU SAY, "I WANT CRACKED BLACK PEPPER," IT STARTS HALF-CRACKED AND QUARTER-CRACKED.
IT GOES DOWN THROUGH, CRACKS IT, COMES UP THROUGH AND SIFTS HERE, AND IF WE WANT HALF-CRACKED, IT'LL TAKE IT OFF THE TOP.
QUARTER-CRACKED, IT SENDS IT BACK DOWN, REGRINDS IT, AND COMES BACK UP TILL WE HAVE ALL THE MESH SIZES.
Huell: YOU'VE GOT ONE IN EACH HAND HERE TO SHOW US.
THIS IS THE...THIS IS THE PEPPER THE WAY IT LOOKS WHEN IT COMES OUT OF THE SACK, AND THEN THIS IS THE PEPPER AFTER IT'S BEEN--YOU CALL IT CRACKED.
>> CORRECT, 'CAUSE IT'S A ROLLERMILL, AND IT LITERALLY CRACKS... Huell: LOOK AT THAT.
>> LET ME TELL YOU SOMETHING THAT'S GONNA BE UNIQUE TO YOU.
BLACK PEPPER AND WHITE PEPPER COME FROM THE SAME TREE.
ALL WHITE PEPPER IS IS THE OUTSIDE HULL OF THE BLACK PEPPER, KNOCKED OFF.
THAT'S WHY YOU-- BLACK PEPPER AND WHITE PEPPER, THE DISTINGUISHING MARKS, WHITE PEPPER WILL BE GRAY AND NOT WHITE BECAUSE IT COMES FROM A BLACK PEPPER TREE.
Huell: COULD YOU EAT THIS RIGHT HERE?
>> OH, YEAH, BUT IT'LL BURN YOUR THROAT.
Huell: LOOK AT THIS.
THIS IS THE WHOLE BLACK PEPPER RIGHT HERE, AND THIS IS IT AFTER IT'S BEEN CRACKED.
COULD I HAVE A... JUST ONE?
>> YEAH.
GET READY.
IT'S VERY STRONG.
Huell: OH, BOY.
[COUGHS] THAT'S VERY STRONG.
NO WONDER YOU CRACK IT.
>> YEAH.
Huell: YOU GOTTA KINDA CUT IT A LITTLE BIT, DON'T YOU?
>> THAT'S WHY YOU HAVE TO BREAK IT DOWN, YES.
Huell: THIS IS FASCINATING.
IS THERE MORE TO SEE?
>> THIS IS IT.
WE'LL GO UP TO THE RETAIL PART.
Huell: OK. OH, BOY.
THIS IS FASCINATING.
BUT, BOY, WHEN YOU COME BACK IN HERE, IT'S ALL KINDA IN THE AIR, ALL OF THIS SPICE, ALL OF THIS SMELL, ALL OF THESE, YOU KNOW--YOU CAN DEFINITELY TELL THERE'S SOMETHING SPICY GOING ON.
>> YES, YOU CAN.
Huell: ALL RIGHT, WE'RE GONNA HEAD OUT THIS WAY.
THIS IS FASCINATING.
>> YOU WANT SOME WATER?
ISN'T THAT AMAZING?
Huell: OH, MAN.
>> LET ME GRAB YOU A BOTTLE REAL QUICK.
Huell: HE'S GONNA GO GET ME SOME WATER.
RED PEPPERS.
>> HUELL, WE DID NOT GRIND THIS TODAY.
THIS IS WHEN YOU GO TO A PIZZA PLACE AND YOU SHAKE THE CRUSHED RED PEPPERS, THAT'S WHAT THESE ARE.
THESE COME FROM CHINA.
YOU THOUGHT BLACK PEPPER WAS HOT, THIS WILL MAKE YOU SWEAT AND CRY.
IT'S THAT HOT.
BLACK PEPPER WAS 2,500 HEAT UNITS.
THIS GOES UP TO 60,000 HEAT UNITS.
THIS WILL BURN THE ROOF OF YOUR MOUTH.
Huell: SO THIS IS--LOOK AT THIS.
THIS RED PEPPER FROM CHINA, AND I'M GONNA TAKE YOUR WORD FOR IT AND NOT EVEN TASTE ONE OF THOSE, AND YOU SAID YOU DIDN'T GRIND THESE TODAY.
>> WE PURPOSELY DID NOT GRIND IT BECAUSE THE GIRLS HAVE TO WEAR SPECIAL AERATED MASKS AND GOGGLES AND GLOVES AND PROTECTIVE, BECAUSE THE OIL THAT COMES OUT OF THERE, THE DUST IS SO STRONG, IT'S UNBEARABLE FOR HUMANS.
Huell: SO ARE YOU SAYING THAT IF YOU HAD BEEN GRINDING RED PEPPER, YOU THINK IT WOULD HAVE TAKEN US OUT?
>> YOU WOULDN'T BE HERE TODAY.
Huell: RIGHT DOWN HERE, THIS IS INTERESTING, BECAUSE THIS KIND OF TAKES US BACK TO WHAT MR. MARTINEZ WAS TELLING US WAS THE WAY HE GOT STARTED WAS JUST PUTTING SPICES IN THESE LITTLE CELLOPHANE BAGS.
>> THAT'S EXACTLY--THAT'S WHY WE SET THIS UP TO SHOW YOU.
EVERYTHING WAS HAND-DONE.
THEY DIDN'T HAVE MACHINES AT THOSE DAYS, AND IT WAS ABOUT HALF THE SIZE, AND THEN YOU SEE THE GIRL DOWN THERE, SHE SEALS IT OFF.
Huell: WHAT IS THIS?
THIS IS... >> THIS WOULD BE CAYENNE PEPPER.
Huell: CAYENNE PEPPER.
WAIT A MINUTE, YOU SAID SET THIS UP.
YOU DON'T NORMALLY DO IT THIS WAY?
>> WE DO ON SMALL RUNS LIKE THIS.
Huell: OK, AND THESE ARE SOLD IN WHAT, RETAIL STORES?
>> THESE ARE SOLD IN RETAIL STORES, UH-HUH.
Huell: HERE'S THE BAG RIGHT HERE.
EXCUSE ME.
THERE WE GO.
IT'S JUST A NICE LITTLE-- "NEW MEXICO CHILI.
CHILI NUEVO.
MEXICO MALIDO."
>> YES.
Huell: WOW.
"VERACRUZ."
>> THAT'S JUST A PRIVATE LABEL.
Huell: AND SO YOU'VE GOT--OH, BOY, LOOK BACK HERE.
THESE ARE THE--WHAT ARE THESE?
>> THESE ARE THE WHOLE PODS.
THAT WAS THE GROUND-UP NEW MEXICO, AND THESE ARE THE WHOLE PODS.
SEE, THOSE CANNOT BE MACHINE-PACKAGED.
IT HAS TO BE INDIVIDUALLY PACKAGED.
BUT THIS SHOWS YOU--THAT'S THE GROUND NEW MEXICO, AND THAT'S THE WHOLE NEW MEXICO.
Huell: SO THIS IS THE SAME CHILI.
>> SAME CHILI, ONLY GROUND UP.
Huell: AND DO PEOPLE BUY THESE RETAIL AS WELL?
>> YES.
THIS GOES INTO RETAIL.
A LOT OF YOUR TRUE, AUTHENTIC MEXICAN FAMILIES WILL BOIL THESE UP AND CUT 'EM.
SEE, MEXICO, IN THE MEXICAN SPICES, IT'S NOT SO MUCH THE HEAT, BUT IT'S THE FULL FLAVOR, AND SO MANY TIMES, THE AMERICANIZATION OF MEXICO IS NOT THAT IT'S HOT AND BURNS YOUR THROAT, BUT THAT IT'S A GOOD FULL FLAVOR.
NEW MEXICO IS A VERY MILD CHILI.
SO IS CALIFORNIA, AS OPPOSED TO WHAT I SHOWED YOU BACK THERE.
AND SO IT'S THE FULL FLAVOR THEY GET OUT OF THE-- Huell: I DON'T THINK MOST--I MEAN WE KIND OF TAKE SPICES FOR GRANTED, DON'T WE?
>> SPICES ARE NOT SIMPLE.
PEOPLE THINK YOU JUST SHAKE IT OFF THE PEPPER SHAKER, BUT AS YOU SAW, THERE'S SO MANY THINGS INVOLVED--THE CLEANLINESS, THE COUNTRY IT COMES FROM, WE'RE REALLY SUSCEPTIBLE TO PESTILENCE, TO POLITICAL SITUATIONS.
IN SRI LANKA, THAT'S WHERE WE GET OUR QUILLS.
WELL, THE WINDS THAT CAME AND THE FLOODS DIDN'T AFFECT THE FIELDS, BUT WE COULDN'T GET IT OFF THE FIELDS, OUT TO THE SHIPS, BECAUSE ALL THE DOCKS WERE RIPPED OUT.
SO WE HAD A 6-WEEK DELAY GETTING THE QUILLS OFF OF THERE, AND THOSE ARE THE THINGS PEOPLE DON'T UNDERSTAND.
Huell: THIS JUST SHOWS HOW INTERCONNECTED THE WORLD IS TODAY, TOO.
>> AND THEN YOU REMEMBER 2 YEARS AGO WHEN THERE WAS SUCH A HEAVY RAIN DOWN IN MEXICO.
WELL, MEXICO IS A WEED, IT'S PULLED DOWN OFF THE MOUNTAINS.
THE MEN COULDN'T GET UP THERE WITH THEIR BURROS TO PULL IT OFF THE MOUNTAINS, SO OUR ABILITY TO GET IT WAS ABOUT 40% LESS 2 YEARS AGO.
Huell: TO GET WHAT?
>> TO GET THE SPICES OFF THE... Huell: I GOT YA.
>> TO GET THE SPICES HARVESTED OFF OF THE MOUNTAINSIDE BECAUSE IT WAS SO WET, SO WE HAD A 40% DECREASE, AND IT'S THINGS LIKE THIS, AND WE HAVE A VERY GREAT EXPERTISE IN A BUYER.
HE KNOWS IN ADVANCE OF POLITICAL, SO HE HURRIES UP AND BUYS THINGS-- Huell: YOU HAVE TO FOLLOW THE WORLD CLIMATE CHANGES, THE WORLD POLITICAL CHANGES, ECONOMIC CHANGES.
>> YEAH.
SHIPPING CHANGES.
Huell: WOW.
THIS IS FASCINATING.
BUT THIS IS MY FAVORITE LOOK RIGHT HERE.
HI, LADIES.
>> HI.
Huell: THIS HAS A WONDERFUL, WONDERFUL LOOK TO IT.
YOU GET THE IDEA THIS IS THE WAY IT WOULD'VE BEEN DONE YEARS AGO.
>> THIS IS THE WAY MR. MARTINEZ DID IT.
Huell: WELL, WE'RE ENDING UP HERE IN THE LUNCHROOM.
THE EMPLOYEES ARE ON THEIR LUNCH BREAK, AND I'M STANDING HERE WITH THE SECOND GENERATION OF THE TAMPICO SPICE COMPANY EMPIRE.
YOU ARE MR. MARTINEZ'S SON AND DAUGHTER.
AND YOU REALLY NEVER HAD A CHOICE IN THE MATTER, DID YOU?
YOU KNEW YOU WERE GONNA BE IN THE SPICE BUSINESS.
>> I DID.
I'VE BEEN HERE SO LONG THAT I USED TO BE ABLE TO SWEEP UNDER THE TABLES WITHOUT STOOPING OVER, AND WHEN I WAS VERY YOUNG, I MADE A CHOICE THAT I WAS GONNA JOIN THE BUSINESS.
IT'S VERY TRADITIONAL FOR THE FIRST GENERATION OF THE OLDEST SON TO FOLLOW IN THE FATHER'S FOOTSTEPS WITHIN THE HISPANIC COMMUNITY.
SO I REALIZED THAT A LONG TIME AGO, AND I ACCEPTED IT, AND I'VE BEEN HERE EVER SINCE.
Huell: AND SO IS YOUR SISTER.
FROM THE EARLIEST DAYS, YOU WERE... >> WHAT I CAN REMEMBER WHEN I USED TO COUNT CINNAMON STICKS WHEN I WAS OLD ENOUGH TO COUNT 1, 2, 3 CINNAMON STICKS IN A BAG.
1, 2, 3 IN A BAG.
Huell: THAT WAS YOUR JOB, COUNTING THE CINNAMON STICKS.
>> YES, AND THEREAFTER, JUST I REMEMBER MY MOM TELLING ME, "GO "TO THE OFFICE AND HELP YOUR COUSIN DO SOME FILING."
I'M LIKE, "OK," 'CAUSE I KNEW BY ABCs AND WHATNOT, AND THEN, LITTLE BY LITTLE, I STARTED DOING THE TIME CLOCK...
I'M SORRY... Huell: TIMECARDS.
>> THE TIMECARDS, AND JUST LITTLE BY LITTLE, IT JUST ELEVATED MORE AND MORE, AND I GOT MYSELF-- Huell: SO THIS IS LITERALLY A FAMILY BUSINESS.
George: YES, IT IS.
30 YEARS AGO, MY FATHER USED TO TALK ABOUT SOMEDAY HAVING HIS KIDS IN THE BUSINESS.
TODAY HE TALKS ABOUT SOMEDAY HAVING HIS GRANDKIDS IN THE BUSINESS.
A FEW OF THE OLDER GRANDKIDS ARE NOW IN THE BUSINESS, SO NOW WE'RE EVEN PLANNING FOR THE NEXT GENERATION AFTER THAT DOWN THE ROAD.
Huell: SO YOU'VE GOT YOUR KIDS AND THEIR KIDS COUNTING CINNAMON STICKS NOW.
>> YES.
Huell: OK, IT'S LUNCHTIME, AND WE HAVE SOME TAMPICO CRUSHED CHILI PEPPERS, BUT I DON'T LIKE THAT LITTLE WORD RIGHT THERE-- VERY HOT.
>> EXACTLY.
Huell: HOW MUCH DO WE PUT ON HERE?
>> YOU OUT A VERY, VERY MINUTE, VERY SMALL AMOUNT.
YOU PUT A BIG AMOUNT, IT'D BE OVERWHELMING, AND YOU WON'T BE ABLE TO STAND IT.
Huell: YOU DON'T HAVE ANY OF THAT RED PEPPER FROM CHINA ANYWHERE AROUND HERE, DO YOU?
>> IN REALITY, THIS IS MADE FROM RED PEPPER FROM CHINA.
Huell: OH, BOY.
HE'S ALREADY TOLD ME ABOUT THAT.
I DON'T KNOW WHETHER I WANNA GET INTO THAT, BUT, BOY, THIS IS GREAT.
THANK YOU SO MUCH.
WE HAVE HAD SUCH A WONDERFUL DAY HERE.
>> YOU'VE MADE IT A PLEASURE FOR US TO BE WITH YOU.
Huell: AND CONGRATULATIONS ON THE SUCCESS OF THIS WONDERFUL COMPANY YOU STARTED SO MANY YEARS AGO JUST KIND OF SELLING LITTLE CELLOPHANE BAGS OF SPICES.
>> 10-CENTS ENVELOPES.
Huell: WOW, YOU'VE COME A LONG WAY.
CONGRATULATIONS.
THANK YOU FOR THE TOUR.
>> IT WAS OUR PLEASURE, AND WE'RE SO HONORED THAT YOU'RE HERE.
THANK YOU.
Huell: YOU'RE THE OPERATIONS MANAGER.
EVERYTHING WENT SMOOTHLY TODAY.
THAT'S THE SIGN OF A GOOD OPERATION.
>> THIS IS BECAUSE JESSE PUT SO MUCH EMPHASIS IN PEOPLE, AND THAT'S HOW WE TAKE IT, FROM HIM.
Huell: YEAH.
THESE PEOPLE RIGHT HERE WHO MAKE THE COMPANY GO, THESE PEOPLE RIGHT HERE, WHO ARE THE SECOND AND THE THIRD GENERATION.
THANK YOU VERY MUCH.
YOU'RE DOING A GREAT JOB, EVEN THOUGH YOU HAD NO CHOICE IN THE MATTER.
>> THAT'S FINE.
Huell: YOU WERE GONNA BE IN THE SPICE BUSINESS... >> FOREVER.
Huell: THAT WAS SET FROM DAY ONE.
WE'VE HAD AN ABSOLUTELY WONDERFUL DAY.
THIS WONDERFUL PLACE CALLED TAMPICO SPICE COMPANY RIGHT HERE IN SOUTH CENTRAL L.A.
IT'S BEEN HERE--YOU'VE BEEN IN BUSINESS SINCE... >> 1947.
Huell: 1947, AND THEY'RE STILL GOING STRONG.
IF YOU NEED TO KNOW WHERE THIS PLACE IS, JUST GO TO THE CORNER OF CENTRAL AND SLAUSEN, ROLL DOWN THE WINDOW, AND TAKE A DEEP BREATH.
YOU'LL KNOW YOU'RE HERE AT THE TAMPICO SPICE COMPANY.
WE'VE HAD A WONDERFUL DAY.
[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] >> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.
