Spices, Herbs & Baking

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.

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!

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:

 

Jamaican Jerk Spice Blend. This powerful, flavorful and complex spicy blend is a taste of the Caribbean with just a kiss of sweetness. Wonderful on chicken, fish, salmon, pork chops and shrimp. Blended with allspice, garlic, thyme, coarse black pepper, cinnamon, allspice, cayenne pepper, chipotle chili powder, onion, sugar, and spices. 

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.

Bold, complex, and savory with a slight kick of sweet heat. Works well braised meat or in a stew. 2 ounces

Blended with fenugreek, turmeric, basil, winter savory, cloves, paprika, and spices. 

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!

Strong lemony and pepper taste, though not overwhelming. An explosion of lemon and pepper for your seafood and poultry. Goes well with just about everything including vegetable and eggs!

Blended with coarse black pepper, citric acid, lemon peel and garlic. 3 ounces

Louisiana Cajun Spice Blend. Discover the joy of Cajun food. This blend is bold, spicy, and just plain ole fantastic! Great on fish, chicken, turkey, seafood, and potatoes. Makes the perfect rub for your Thanksgiving turkey.

Blended with paprika, granulated garlic, dried onion flakes, oregano, basil, cayenne powder, and white pepper.

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!

 

Madras Curry Moong Dal Lentils are the same as mature mung beans, and are similar in size and texture to lentils. Moong dal, like other legumes are a great source of non-animal protein as well as a fantastic source of dietary fiber and nutrients. Naturally low in fat and high in protein, keep your Moong dal dish healthy by pairing it with low-fat foods, such as vegetables, using a minimal amount of added fat. We have added our Madras Curry Spice Blend, an aromatic blend of Indian spices to the Moong Dal, making this a complete, bold and delicious meal! For the health conscious and the foodie alike! 

8 ounce bag plus spices. SALT FREE

To prepare Madras Curry Moong Dal Lentils:

Boil 2.5 cups of water, add contents of bag, 1 1/2 tbsp. of olive oil and simmer 15 minutes. Add 1 cup of fresh spinach and turn off flame. Salt to taste. Add a bit more water for soup.

1 cup of Moong Dal is equal to:

147 calories

0.77 grams of fat

14 grams of non-animal protein

15.5 grams of dietary fiber (makes you feel fuller)

Essential vitamins and minerals: rich in potassium, calcium, folate and other members of the vitamin B complex. Folic acid also helps with healthy brain function and the reproduction of DNA. It is also important in maintaining good mental and emotional health. Moong dal also contains vitamin E, C and K.

 

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.

Known as the meat herb, marjoram can be a welcome condiment on sandwiches, but is generally used with roasted meats, in poultry stuffing, and in spice rubs and marinades.

Take a trip to the Mediterranean! This mild and pleasant blend is very tasty with subtle hints of mint. Great on meat, salads, soups, and vegetables. 2 ounces

Blended with oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill weed, and savory.

The latest craze in season salts, this blend gives a nod to the beautiful Mediterranean. You will love the way the flavor of the herbs, spices and salt infuse with one another! Lovely when sprinkled on potatoes, pork, chicken, or fish.

Blended with nutrient rich pink Himalayan sea salt, marjoram, Greek oregano, celery seeds, paprika, and spices.