Spices and Spice Blends

3-Chili Gourmet Pit Master Rub, a spicy, aromatic, savory and well rounded blend of chilies and spices. This spicy rub delivers a whole new level of flavor, this is a gourmet blend created for the ultimate "Pit Master" and is a perfect 10 on any cut of beef (excellent on brisket), chicken or ribs. Use as a marinade or as a rub. 100% PURE CHILIES, SPICES AND HERBS. NO ARTIFICIAL FLAVORS, NO FILLERS AND NO PRESERVATIVES OF ANY KIND EVER!

Blended with a Ancho and Arbol chilies, Mexican oregano, cumin, mustard, low glycemic organic palm sugar and additional spices and chilies.

Aleppo Pepper is a robust spice that comes from the region of Aleppo in Syria. It has a subtle, smoky earthiness to it with a raisin-like scent and moderate heat level. It is said to be reminiscent in flavor to pasilla chilies. It is often found in a crushed, flaky form and can be used in place of ordinary dried and crushed red chilies. 2.5 ounces, refillable bag.

Ancho Chili Blend. Aromatic, flavorful with a hint of sweet. Used in Mexican and American Cooking to add serious flavor to mild and spicy sauces, stews, meat, poultry, fish salsa, rubs, fruit and nuts. 

Hand crafted in small batches, sifted and hand blended to perfection you'll taste!

Blended with Ancho chillies, Mulatto chilies, Hungarian paprika, onion powder, garlic, cumin, Mexican oregano and spices. 

Baharat Spice Blend is warm, full bodied, complex distinctive taste with a little kick of fabulous! Used in Middle Eastern cooking  and as a fantastic barbecue rub, this blend works beautifully with pork, chicken, beef, lamb and stews. This blend really shines on pork chops and lamb chops! Don't miss out on this deliciously bold and flavorful blend.

Hand-blended in micro batches for optimal nutrients and bold taste, with smoked paprika, cumin, nutmeg, coarse black pepper, Ceylon cloves, cardamon, and red chili pepper. SALT FREE 2 ounces

Quick 15 minute recipe: in a bowl, add 1/2 cup soy sauce, 1 1/2 tablespoons of Baharat and 1 tablespoon of oil and mix together. Now add 4 pork chops, pork tenderloin or lamb chops to the marinade and make sure they are completely coated, flipping them over several times. Refrigerate at least 2 hours or overnight for maximum flavor. Make sure to bring your meat to room temperature prior to grilling or pan searing. To pan sear: over high heat put each chop in a hot skillet (almost smoking) and let cook for about 4 minutes (undisturbed) and then flip over and turn down flame to medium low. Immediately squeeze the juice of 1 lime, a teaspoon of butter, a sprinkle of Baharat and a tablespoon of water directly in the skillet. Now spoon the sauce over the chops as they cook for another 7 minutes. Be sure to spoon the sauce over the chops many times while cooking. The flavor is outstanding!

No time to marinate? Simply rub olive oil on your meat of choice and then liberally sprinkle this blend all over. Now pan sear, grill or roast....your choice! Just don't forget to add the lemon at the end and spoon over meat!

 

 

Bayou Blackening Rub. Aromatic, savory, bold slightly sweet and delicious. Get ready for beautiful blackened chicken, fish or shrimp.  A wonderful hand blended array of fresh ground spices and herbs, just like the deep aromas and bold flavors of fish cooked on the bayous of Louisiana. This blend will have you licking you fingers and you won't even realize you're licking them!

Blended with nutmeg, cinnamon, cumin, organic palm sugar and herbs.

Quick Recipe: Lightly cover your chicken, fish or seafood with olive oil. Generously shake on this blend to cover. Next, add 1 tablespoon of butter to a skillet and  pan-sear over high heat for 5 to 6 minutes (4 minutes per side if cooking fish, 2 to 3 minutes per side if cooking jumbo shrimp) flip over, turn down the heat squeeze the juice of 1 lemon directly into the butter/oil and spoon over fish, chicken or seafood as it cooks for an additional 5 minutes. Serve with lemon wedges over a bed of shredded purple cabbage with Cajun baked potatoes (slice fingerling potatoes diagonally toss in olive oil, butter and our Louisiana Creole Spice Blend, bake until tender on 375 degrees, about 20 minutes). Now you're cooking!

 

 

Cape Town Masala. Earthy, with a slight but sweet, moderate heat and a touch of citrus. A simple South African curry blend that is great on meats, chicken, and pork.

Blended with cayenne, Hungarian paprika, cumin, cardamom, turmeric, and spices. 

Organic Fair Trade Cayenne Powder. Capsicum annuum. Hot and flavorful. This flavorful yet hot chili is used in many of the world's cuisines and should not be overlooked for heat or taste. A perfect addition to spice blends that tout heat, though not overwhelming. Due to its active ingredient capsicum, this chili is a powerful anti inflammatory and can be found in over the counter pain patches for muscle aches and arthritis.

Cloves. Highest Quality! Aromatic, powerful, yet pleasant, Ceylon cloves are used to stud hams, enhance the flavor of such game as venison and wild boar. It is also used to elevate a variety of spice blends including curry. Wonderful when added to tea or in baking. 2 ounces

Did you know if you put ground clove on an achy tooth for 5 minutes, it takes the pain away?

Coffee Spice Barbecue Rub. This is for the serious griller who loves to try new and exciting blends. With the flavor and smells of espresso roast coffee beans, sweet paprika, brown sugar, coriander, ginger and spices, you will love the complexity of this rub. The combination of spices work so well with this rub that you will be asking for more!  

1/4 pound

 

Organic Fennel Seeds Organic Sweet, aromatic and delicate flavor similar to anise. This seed is often used in fish dishes, cheeses, Italian sausage, marinara sauce, pizza, pasta, liquors, baking, breads, and cakes. 3 ounces, refill bag.

Fennel seeds is a good herbal remedy for coughs, gas and bloating. Contains lots of fiber and is often used to make herbal teas and in laxative preparations.  

Herb and Spice Seasoned Salt. This isn't your average seasoned salt. This smoky blend compliments most everything you put it on! 

Blended with smoked paprika, pink Himalayan sea salt, sugar, garlic, onion, thyme, and spices.

Hungarian Paprika is a spice made from the finely ground fruit of what we know as the pepper plant (Capsicum annuum L.). It has a reputation as the most flavorful of all paprika. Due to the favorable climate, and  geographical conditions Hungarian paprika has a bright red color and a  distinctive deep flavor that allowed Hungary to became one of the leading  paprika producers in the world. Hungarian sweet paprika is used to create classic European dishes such as goulash, chicken paprikash, stuffed bell peppers, a beautiful garnish for deviled eggs, potato or pasta salads, spice blends and baked chicken or fish.  

Paprika is loaded with vitamin C and is an anti inflammatory and one of the ingredients used in our very popular Anti-Inflammation Blend.

Organic Indonesian Grade A Cassia/Cinnamon. Delightfully bold, warm, aromatic and flavorful. Cinnamon has many uses and is a culinary delight in cookies, cakes, pies, pancakes, spice blends, ice cream and beverages. Cinnamon also shines in many meat dishes from Mexican to Indian dishes. A sprinkle of cinnamon has huge medicinal benefits and helps the body to maintain blood sugar with as little as 1/4 teaspoon per day.

Island Smoke Dry Rub, AS SEEN ON ABC CHANNEL 7. Extremely flavorful, aromatic, well rounded, sweet and bold with a touch of lime. The blend is simply amazing on fish! This versatile blend is also fantastic on chicken, turkey cutlets, shrimp, ribs and in lobster butter. This blend can be made into a paste to spread on fish by simply adding maple syrup, olive oil and tamarind for a taste you won't soon forget!

Blended with smoked paprika, tellicherry peppercorns, cloves, cumin, brown sugar, lime leaves and spices.

Quick 10 minute recipe - drizzle olive oil on fish and sprinkle blend to completely cover fish. In a skillet over high heat add 2 tablespoons of olive oil. Add fish and pan-sear over high heat for 3 minutes. Flip fish over, add 1 teaspoon of butter, the juice of 1 lemon and a sprinkle of the blend right into the oil. Turn the flame down to low and spoon juices over fish as it cooks for another 4 to 5 minutes. Be sure to spoon the pan juices over the fish several times. Serve over mixed greens tossed with lemon and olive oil, vegetables or rice. Get ready for a flavor explosion!

Kansas City Barbecue Rub. Complex, bold, earthy, sweet layered flavors. Goes great on steaks and heavier meats. This blend can also be used as a bold and delicious sauce base by combining 2 1/2 tablespoons of this blend to 2 cups of tomato sauce and 1/3 cup of honey and a pinch of cayenne pepper.

Blended with Hungarian Paprika, cloves, cumin, sage, coriander, celery seeds, Spanish thyme, Tellicherry black peppercorns, Turkish oregano, pink Himalayan sea salt, mustard powder and brown sugar.

Organic Lavender Buds. Strong floral aroma and a delicious addition to spice and herbal blends.As a spice, lavender is best known as an important aspect of French cuisine and is an integral ingredient in Herbes de Provence seasoning blends. Lavender may be used on its own to give a delightful, floral flavor to desserts, meats, breads and in tea. The flowers can also be layered within sugar to infuse it with its distinctive aroma for use in cookies and candies. Lavender has been thought for centuries to arouse passions as an aphrodisiac, and today, is one of the most recognized scents in the world.

1 ounce

Put 2 tbsp of lavender in cheese cloth and place it under the seat of your car and enjoy the never-ending aroma of lavender!

Louisiana Creole Spice. This blend is a bold slap to your taste buds Louisiana style. With garlic, onion, black pepper, paprika, salt, cayenne pepper and spices. You will enjoy this blend in rice, meats, stews or pan searing chicken, pork, shrimp or fish. In your face flavor!

Quick fix? Grab a catfish fillet rub with olive oil and generously rub this blend all over and pan sear over high heat for 4 minutes. Flip the fish over, turn down the heat to medium low,  squeeze the juice of 1 lemon directly into skillet and spoon over the fish until it is done cooking about 4 minutes.

Super Bowl Recipe? Grab a pound of chicken wings (discard the tips) toss in a bowl and rub with olive oil, then generously shake on this blend. Roll up your sleeves and mix the wings until they are generously coated. Toss in the oven for 45 minutes at 375 degrees. While you wait make the brushing sauce by combining 1/2 tablespoon of the blend, juice of 2 lemons and a teaspoon of olive oil, stir together. After 45 minutes, brush the wings with sauce and flip over put back in the oven for an additional 30 minutes at 415 degrees. Take the wings out of the oven and generously brush with the sauce and put back in the oven for 15 minutes. Remove from oven and toss with the rest of the sauce. Serve with a side of lemon and an ice cold beer!

 

Organic Madras Curry Powder. Bold, aromatic, slightly spicy, savory, and complex. Hand blended in small batches for optimal flavor and aroma. From the southern regions of India, comes this classic curry powder. Delicious and perfect on chicken, pork, fish, lamb, or even sprinkled on shrimp! Refillable Bag 2 ounces.

For a treat, sprinkle 3/4 tablespoons of this blend to 1 1/2 cups of cooked rice, 1/2 cup of steamed peas or corn and 2 tbsp of melted butter (or to taste) - simply delicious!

Blended with red chili flakes, turmeric, cardamom, fenugreek, cumin, ginger, cassia cinnamon, brown mustard seeds, and spices.

Full flavored, slightly sweet, aromatic, bold with heat, Memphis style! Although this rub can be used on all types of meats, it rocks on ribs!

Blended with sweet Spanish paprika, Kosher salt, brown sugar, celery seeds, cayenne pepper, cumin and garlic.

Quick Tip: massage this rub into your ribs the night before you barbecue them. After you cook your ribs, sprinkle a dash of this rub right on top! In Memphis it's tradition to serve your ribs dry with sauce as an option on the side.

Organic Mulling Spices. Aromatic, bold, slightly sweet, hints of licorice with a spicy bite of ginger. Nothing beats a great glass of wine other than a great mug of mulled wine around the holidays! Works great with apple cider as well...let's not forget the kiddies (wink!).

Blended with cardamom, cloves, Cassia cinnamon chips, star anise, allspice, dried ginger and orange peel.

Mulled Wine Recipe:

• To a large pot, add one bottle of red wine. Cover and bring to a very low simmer. DO NOT BOIL, doing so will boil away the alcohol.
• To brew, as soon as wine begins to simmer, combine spices together in a steeping bag and add to simmering red wine (NOTE: Promptly remove the steeping bag within 15 minutes of simmering to avoid bitterness!)
•  Enough for 3 to 4 bottles of wine
• If you do not have a steeping bag, use a strainer to strain out the spices, no worries
• ENJOY!

Nairobi Steak Spice Blend. Course ground, spicy, well rounded savory with a touch of sweet heat. This robust spice blend is amazing on meats in general. It's sweet and savory components will have your taste bud singing. 2 ounces, refill bag

Blended with organic palm sugar, sea salt, peppercorns, garlic onion and spices