Showing 61–72 of 111 results

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Herbes de Provence

$9.25$25.00

Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminiscent of many an impressionist painter. Rub on proteins; add to stews and soups; mix with vinegar to make a dressing or a light marinade; sprinkle on tofu or vegetables. No added salt.

 

Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.

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Hestia ~ A Greek Herb Blend

$10.00$27.00
(Based on 2 reviews)

The virgin goddess of the hearth, Hestia, had dominion over cooking and family. This simple herb blend delivers flavors from the time of Homer to your hearth and table. For Greek-themed dishes; excellent dry rub for veggies, lamb, pork, or chicken. Greek Vinaigrette: rehydrate 2T Hestia in 4T water for 5 min; add ½C each Red Wine Vinegar & virgin Olive Oil.

 

Hand blended in small batches with: garlic, onion, pepper, tomato, mustard, basil, and oregano.

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Italian Herbs

$9.25$25.00
(Based on 6 reviews)

Our classic herb blend highlights the bold flavors reminiscent of the smells & tastes in simple Italian restaurants. Though many believe that Italian seasoning is an American invention, it is available all over the world except, of course, in Italy! Use this well-balanced herb blend on pizzas, pasta, proteins and any time you want to add classic Italian flavor. May be used in recipes calling for Italian Seasoning.

 

Hand blended in small batches with: sage, basil, oregano, marjoram, thyme, and rosemary.

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Jin Yong ~ Cantonese- Style Blend

$10.25$27.70
(Based on 1 review)

Cantonese-style blend with moderate heat, sweet playful aromatics, and taste-bud-teasing Sichuan Pepper.  Pairs well with pork, veggies, and tofu.  Try in soups and stews for an extra treat.

 

Hand blended in small batches with: pepper, coriander, Sichuan pepper, cumin, Chiles, star anise, cardamom, and cinnamon.

 

Recommended Recipe:

Kung Pau Lentils   (For video demonstration:  CLICK HERE)

 

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Khmeli Suneli

$10.00$27.00
(Based on 1 review)

Traditional spice and herb blend from the land of the Russian Czars, used to enhance anything from chicken to veggies to fruit sauces. It is a key ingredient of regional dishes such as Satsivi, a cold walnut sauce, and Tkemali, a savory Georgian plum sauce that is as versatile as catsup. Coriander, herbs, paprika, with a touch of Saffron form the base seasoning, which provides a Georgian accent to eggs, soups, sauces and more.

Hand blended in small batches with: coriander, savory, dill weed, parsley, fenugreek, marjoram, peppermint, pepper, celery seed, paprika, bay, and saffron.

Recipe Links:

Tkemali (Georgian Plum Sauce)

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La Kama

$10.25$27.70

La Kama meaning “the bed” in Darija is the most common spice blend used in Moroccan cooking. Credited by some as originating in Tangiers, its aromatic sweet and warming flavor can be found in a multitude of dishes throughout the Barbary Coast and Middle East.
Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains.

 

Hand blended in small batches with: turmeric, ginger, white pepper, cinnamon, pepper, nutmeg, and allspice.

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Le Québécois Butcher’s Blend

$10.00$27.00
(Based on 1 review)

Our take on the traditional Montreal deli rub that surprises with the flavor of Dill, popular in delis since the early 1900s. Rub on meats before grilling or pan fry seasoned flank steak w/mushrooms & onions to make Montreal Steak Sandwich.

 

Hand blended in small batches with: paprika, sea salt, black pepper, garlic, Chiles, coriander and, of course, dill seed.

 

 

Recommended Recipes:

Montreal Steak Sandwich

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Limantour

$10.25$27.70

Salt blend featuring coastal herb flavors with bright aromatics united with four fiery Chiles. Rub on proteins before grilling or add to veggies in a stir fry. Also great for smoking pork.

 

Hand blended in small batches with: sea salt, Chiles, basil, savory, fennel, marjoram, rosemary, thyme, bay, mint and sage.

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Louisiana Blackening Spice

$10.00$27.00

Inspired by the Cajun chef, Paul Prodhomme, our blackening spice blend combines full flavored Cajun spices with just the right amount of heat. Be careful when blackening to have the ventilation fan on full blast, or better yet, use outdoors. Use as a dry rub on any protein. Cook at very high temperature in melted butter in cast iron skillet or on BBQ. Pre-salt your meat if desired. This blend has no added salt.

 

Hand blended in small batches with: paprika, garlic, onion, chiles, pepper, thyme,
and oregano.

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Madras Curry

$10.25$27.70

Originally from Chennai, India this spicy sweet curry was intended for vegetarian dishes, but also complements proteins. “Madras” is the 17th century name of Chennai, adopted by British cooks to name this popular curry powder. Cook with vegetables, coconut milk or yogurt to make a traditional curry sauce.

 

Hand blended in small batches with: coriander, pepper, cumin, mustard, turmeric, cardamom, Chiles, curry leaves, and cloves.

 

Recommended Recipes:

Curried Chicken Salad

Slow Cooker Chicken Curry

 

Featured In:

Curry Gift Box

Starter Set ~ 16 Jar

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Marin Grilling Three-Pack Gift Box

$32.00

Marin Grilling — Inspired by Favorite Local Places!

Boot Jack
Nothing beats a BBQ on Mount Tam, particularly if you arrive by bicycle!  Traditional southern-style BBQ rub. Great on everything.

Limantour
Coastal herb flavor with enough heat to remind you of oceanside bonfires at Point Reyes. Flavor-packed salty rub, driven by aromatic herbs, backed by four chiles.

Stinson
Perfect blend for outdoor grilling at Marin’s most famous beach. Mild, sophisticated dry rub that won’t overpower a good cut of meat.

 

Kraft gift box contains these three unique spices in our gold-top jars and the above message, tied with a Local Spicery bow.

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Medici ~ Italian Seasoning

$10.00$27.00
(Based on 1 review)

Sea Salt mixed with Tuscan favorites ~ Rosemary, Sage, Tomato Flakes and Garlic! Add to tomato sauces, use as rub, or make a vibrant Italian Dressing: rehydrate 2T blend in 2T water for 5 min. Add 1/2 C each red wine vinegar and olive oil. Great with green salads, veggies and pasta.

 

Hand blended in small batched with: sea salt, rosemary, tomato, sage and garlic.

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