Spices, Herbs & Baking

Fenugreek leaves. Aromatic, minty in taste. A staple in Sri Lankan and Indian curries. It's great on fish and it gives vegetables a nice twist! Sprinkle this interesting herb on top of soup or steep as a tea. When steeped as a tea, it produces milk for breastfeeding mothers.

Salty, woodsy and savory. Great when used on chicken, fish, meat, potatoes, pasta or veggies. Blended with nutrient rich pink Himalayan sea salt, thyme, tarragon, basil and spices.

5 ounces

Southern Spice Chicken Blend. Aromatic, savory, bold, complex with a hint of sweetness. Oooooh Weee! This is a blend for when you want that home made, finger licking deliciousness. This bold and savory blend has a hint of sweetness that will have you and your family drooling when the fantastic aroma that fills the air slowly makes its way to their noses, whether you grill it, fry it, bake it or pan-sear it!

Blended with bouillon, Garlic, onion, thyme, cayenne, cinnamon, paprika and spices. It's darn good, and it's not even 11 spices.

For a quick and delicious recipe, click here http://www.lovethatspice.com/blogs/recipe-catalog/14654437-linguine-pasta-with-pan-seared-chicken

Garam Masala Spice Blend. Aromatic, warm, complex, savory with a touch of sweetness.  From the spice marts of Central India, this is your basic masala which is delicious on all kinds of meat, lamb, fish, shrimp and vegetables. So versatile, it even does wonders with tofu! 3 ounces, refill bag

Blended with Turkish bay leaves, cumin, coriander, black peppercorns, mace, and spices.

 

Garlic. Vibrant and aromatic. Everyone loves the taste and smell of garlic. This ancient staple works with just about anything you put it on. Add it to stews, soups or make a quick baguette appetizer by adding butter to french bread with a few sprinkles of garlic. Pop it in the oven for 5 minutes and you are ready to entertain!

A wonderful blend that goes great with baked breads (add room temperature butter to 1 tbsp) and as a spread on fish and seafood. 

Blended with garlic, paprika, basil, and dried parsley.

The most amazing pizza begins with this blend. Liberally sprinkle this blend on your homemade pizza or store bought pizza for a mouthwatering compliment with a spicy kick.  Great on pasta as well as vegetables. This versatile blend even goes great with scallops, shrimp and fish. Blended with Greek oregano, basil, fennel, crushed red chili and garlic. 2 ounces, refill bag

Quick game time recipe: brush your pizza bread with olive oil and sprinkle the blend on sauce, then build your pizza adding:

cooked sliced chicken (or cooked crumbled Italian sausage)

roasted red bell peppers

mushrooms

red onion

1 cup mozzarella cheese (or pizza blend)

Finally sprinkle this blend liberally on top. Bake at 450 degrees F or until cheese melts, about 12 minutes.

Rich, aromatic, warm, and powerful. Used in Asian cooking as an essential ingredient in some curry blends and in spice blends. Makes a great crust on chicken and fish. Also used for baking, ginger ale, gingersnaps and gingerbread. Makes great tea too!

Gotu Kola, is one of the most widely used and important Ayurvedic herbs on the market today. It has been used in Ayurvedic medicine for thousands of years and is thought to be one of the most spiritual and rejuvenating herbs in Ayurveda. It is also thought to increase psychic sensitivity and is often used to treat anxiety due to its calming abilities. Gotu Kola is also one of the largest cultivated crops in India and thrives under organic farming conditions. While popularly used as a food source (in curries, rice, salads and vegetarian dishes) rich in vitamin C in the form of leafy greens within Bangladesh, Thailand and Sri Lanka it also has been internationally recognized within many countries pharmacopoeias and has been a valid, recognized, botanical medicine since 1884.

It is used to support healthy veins and circulation. It is also used externally for minor wounds and burns. The herb is traditionally used to reduce anxiety, promote calmness and relaxation. 

Delicious when prepared as a tea - taste is as delicious and as light as green tea!

DISCLAIMER: ALWAYS CONSULT WITH YOUR DOCTOR BEFORE TAKING ANYTHING IN ADDITION TO YOUR DAILY MEDICATION. THIS PRODUCT IS NOT INTENDED TO TREAT OR CURE ANY ILLNESS AND IS USED AS A COMPLIMENT TO YOUR CUISINE WHILE PROMOTING GOOD HEALTH FROM THE VITAMINS, MINERALS AND COMPOUNDS FOUND NATURALLY IN EVERYDAY COOKING SPICES.

Greek Spice Blend This full flavored spice is warm and sunny with notes of lemon, herbs, pepper and a hint of sweetness. Great on steak, lamb, fish, chicken, vegetables, potatoes, and salads. 

Blended with lemon, salt, oregano, garlic, marjoram, and coarse black pepper.

This is a fantastic grilling rub that incorporates spices, herbs, and brown sugar to give it a unique, powerful yet mildly sweet woodsy flavor. 

You will taste hints of celery seeds, paprika, nutmeg, garlic, and other spices that are sure to leave your tummy very happy!

To create a wet marinade:

1. use 4 tablespoons of this rub
2. add red or white wine
3. a few slices of onion
4. stir in 4 tablespoons of grape seed oil 

Grill Master Hamburger Spice. Be sure you have this on hand for the spur of the moment grill attack. This barbecue spice blend will turn any burger into a mouth watering slightly sweet with heat extravaganza you won't soon forget! For a twist, add caramelized red onions and hickory smoked bacon on top with a buttery bakery fresh bun.

Blended with paprika, brown sugar, garlic, and spices. 

Moroccan flavors, aromatic, bold, complex, with a touch of sweet, slight heat, and hints of citrus. This amazing African blend is used as both a condiment when oil is added and in its dry state. Fantastic on lamb chops, pork chops, chicken and fish and is especially amazing in butternut squash soup!

Blended with Hungarian paprika, sea salt, coriander, caraway, garlic flakes, cassia cinnamon, pequin chiles, cumin and spices.

Quick marinade: make a marinade by adding 3 tablespoons of this blend, juice of 1 lemon, 1 serrano chili diced with seeds, 1/4 cup soy sauce and 1 tablespoon of olive oil, mix together. Marinade the meat of your choice for 1 hour or overnight.

Great on the grill or pan-seared!

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.

Herb Rice Blend. This rice blend is no boxed mix! Fresh ground parsley, basil, bouillon and thyme is a delight when added to rice or spaghetti. This blend also shines on chicken, fish, steak and as a compound butter (by adding 2 tbsp. of blend to a tub of butter, stir and refrigerate 24 hours). Great on garlic bread too. A kid favorite!

Try 3 1/2 tablespoons of this pleasing blend with 1 1/2 cups of uncooked rice, 2 1/2 cups of water, 1 tablespoon of butter and 10 pieces of spaghetti broken into pieces. Bring to a boil, then simmer 20 minutes.

This blend is also fantastic as a soup mix. Simply add 2 tbsps of this blend to 4 cups of chicken broth (low sodium please), 1 cup of diagonally chopped carrots and a pinch of crushed red chili. Let simmer for15 minutes or until carrots are tender. Next, add chicken breast and simmer until chicken Is cooked, about 15 minutes. 

Savory, aromatic complex herbal blend. From the French region that bears its name. A staple of France, this savory, yet vibrant blend of herbs is better for flavoring heavier sauces like those made from meat drippings, a sure hit!

Blended with sage, summer savory, rosemary, thyme, Turkish bay leaves and fennel. No salt

 

Herbes de Provence. Aromatic, flavorful, savory and earthy. Wonderful in tomato and lamb dishes. Fantastic on chicken and potatoes! Make a quick compound butter add 1 tablespoon of this blend to 1 stick of butter and spread on steak during the final minute of grilling. This savory blend is traditionally made from a combination of basil, lavender, marjoram, rosemary, savory, and thyme. 2 ounces

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.

Sweet, aromatic, yet hearty. The roasting of the seeds in this simple yet flavorful spice blend gives your taste buds a dose of sweet and roasted like taste. It goes great in slow cooked vegetarian dishes and simple curry like dishes and does well with pan seared chicken or pork.

Blended with cassia cinnamon, cardamom seeds, and cumin. 

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.

Israeli Za'atar. Herbal, nutty, and slightly tart. This blend is commonly eaten with pita (which is dipped in oil and then Za'atar) and is versatile enough to use in meats and veggies or sprinkled on hummus. 2 ounces

Blended with Greek oregano, sesame seeds, sumac, and sea salt.  

For a delicious side dish:

1. boil 2 cups of Kalamata olives with 1/2 cup of olive oil for 15 minutes
2. then add 3 tablespoons of this blend
3. simmer 5 more minutes,
4. serve warm or cool!

For a delicious appetizer: