“Doug Hall . . . the Island’s self-described Masala Wallah . . . (is) one of the owners of Monsoon Coast Spices. (He) sets about introducing visitors (to the Salt Spring Saturday Market) to his unique spice blends while doling out a stew flavored with Moroccan La Kama spice or cups of Railway Chai.”

Sunset Magazine
July 2004

“Hall’s spices are incredibly flavourful, complex and fresh tasting, but not over the top. He is gifted with a taste for layering flavours.”

An Edible Journey
Elizabeth Levinson 2003

“The secret is to find a superb curry powder . . . my favourite is Monsoon Coast”

TV Times Curry Sauce Recipe
Caren McSherrry April 2003

“The fresh spices are selected, roasted and ground by hand and their aromas alone transport one to the spice markets of Madagascar, Morocco and India.”

Eat Magazine
Nov/Dec 2001

“Monsoon Coast Moghul Curry Powder - Top 100 BC Products”
“A young British Columbian goes to India in the 1970's in search of enlightenment and returns to the Gulf Islands, older, wiser, and in possession of a rage-n' recipe for curry. Now that original product has morphed into an entire line of worldy spices and condiments, all made in B.C. but carefully researched from the four corners of the planet. Get on the internet and try their recipe for Curried Cashew Spread or Coconut Cauliflower Soup. Our request? A cookbook, please.”

City Food Magazine 10th Anniversary Issue
10 Years of the Best of British Columbia
Summer 2002

“Salt Spring Island’s Monsoon Coast are now creating a range of quality spice blends - and recipes - specifically designed to create unique and more authentic curries and other Indian style foods.”

Times Colonist - Eric Akis
Curry Creations Feb. 24, 1999

“. . . the aromas of exotic spices wafting from his stand grabbed you and pulled you his way . . . it was impossible to resist.”

Times Colonist
Life Section - Salt Spring Island July 29, 2001