Showing 241–252 of 272 results

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Sole della Toscana

$10.50$28.35
(Based on 3 reviews)

This versatile garlic-tomato Tuscan blend is great on anything to add a bit of pizzazz! Use on pasta, meats, fish, veggies, salads, bread and in sauces. Garlic, tomato, herbs and a touch of heat from Chiles give this blend a true northern Italian flavor.

 

Hand blended in small batches with: garlic, tomato, rosemary, sage, lemon peel, milled porcini mushroom, and Chiles.

 

Click HERE to see a Local Spicery roasted veggie dish on our YouTube channel.

 

Click HERE to see High Carb Hannah making a veggie side dish with Sole della Toscana.

 

Click HERE to see High-Carb Hannah using Sole della Toscana on her morning potatoes.

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Star Anise

$8.10$21.75

This eight-point pod looks like a star, tastes like licorice, and is popular in Asian cuisine. Some Chinese chew the whole fruit as a breath freshener; the French and English use it to flavor liqueurs like Anisette and Pernod.

Use in Chinese cooking, Vietnamese noodle soup, Thailand iced black tea, and India curries.  Pairs well with meat and poultry dishes, soups, stocks, fruits and compotes.

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Protected: Stassi’s Custom BBQ Blend

$60.00

Stassi’s Custom BBQ Blend ~ 32 ounce.

Packaged in plastic ziplock bag, approximately six cups.

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Stinson Rub

$10.50$28.35
(Based on 1 review)

Named after Northern California’s most popular beach, this blend of herbs & Ancho Chiles complements without overpowering. It delivers herb & berry tones, overlying the earthy Ancho flavor w/minimal bite. Use as dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.

 

Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.

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Sumac

$10.50$28.35
(Based on 1 review)

This spice comes from the dried berries of a native wild bush in the Mediterranean, and is traditionally added to North African, Middle Eastern, and Southern Mediterranean dishes.

Sprinkle over fish, poultry, salad dressings, rice, or even over raw onions to add a lemony flavor.  As a souring agent, Sumac can be used to replace fresh squeezed lemon juice in many recipes.

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Summer Savory

$8.00$21.60

Legend has it that the Savory plant once belonged to the half-man, half-goat beings knows as satyrs.  Savory is said to symbolize a balance in blended lives, however, its Saxon name is a description of its sweet, spicy flavor with a hint of pepper.

Add to stuffing, salads, meat dishes, duck, vegetables and sauces.  A brilliant complement to beans and lentils, Summer Savory is also used to flavor vinegars and herb butters.  Try in scrambled eggs. [Summer Savory]

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Sun Dried Tomato Flakes

$9.00

Looking for a way to preserve the summer-ripe flavors of fresh tomatoes? Sun Dried Tomato Flakes add the color and flavor of tomato to favorite recipes all year long.

These tomato flakes are fully dried; rehydrate as needed/desired.  Add to soups, sauces, marinades, and vinaigrettes.

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Sun Dried Tomato Powder

$9.25$25.00
(Based on 3 reviews)

Looking for a way to preserve the summer-ripe flavors of fresh tomatoes? Sun Dried Tomato powder adds the color and flavor of tomato to favorite recipes all year long.

Add to soups, sauces, marinades and vinaigrettes or blend with olive oil and freshly ground pepper for an easy bread-dipping oil. It can also be used as a thickening agent.

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Taco de Mineros

$9.25$25.00
(Based on 2 reviews)

For grilling meats or vegies, mix with lime juice and olive oil to make a fajitas marinade, add to taco and burrito meat, liven up soups, or sprinkle a little on foil-cooked fish for a hint of spicy heat. Taco Seasoning or dry rub!

 

Hand blended in small batches: paprika, sea salt, garlic, Chiles, cumin, cinnamon, coriander, smoked paprika, pepper, oregano, onion, and allspice.

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Tandoori Seasoning

$10.25$27.70

Named after the clay ovens or tandoors used in Northern India and Pakistan, this exotic spice blend can be used as a dry rub for grilling veggies, chicken or fish or as the base flavor in a traditional marinade with yogurt and lemon (recipe on label).  Dry rub for meats, poultry or fish, or mix 1-2 T with 1 cup plain yogurt & 2-3 T lemon juice for marinade. Marinate overnight; grill at high heat.

 

Hand blended in small batches with: cumin, coriander, ginger, garlic, turmeric, fenugreek, mace, pepper, cardamom, and cinnamon.

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Tarragon, French

$8.00$21.60

Introduced to England by the Tudor family in the 16th century, and dubbed by the French as the King of Herbs, Tarragon made its way to America with the colonists. It is a predominant flavor in classic French cuisine.

Add to sauces, salads, vinegar, dressings, poultry, and fish. Avoid overcooking. Sprinkle on broiled chicken at the end of cooking and use in pan gravy.  Pairs well with cheeses, vegetables, and eggs. French tarragon has a sweet, licorice flavor. [Tarragon]

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