Showing 73–83 of 83 results

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Shawarma

$10.50$28.35
(Based on 1 review)

Classic Middle Eastern blend. Use as dry rub or marinade (2T spice + 1T neutral oil).

 

Hand blended in small batches: onion, garlic, sea salt, pepper, white pepper, cumin, paprika, Chiles, allspice, cardamom, cinnamon, turmeric, ginger, sumac, cloves, nutmeg, bay, and citric acid.

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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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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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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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Tikka Masala

$10.25$27.70

Considered by many to be the most popular curry in the world, Tikka Masala is sweet and spicy and pairs well with tomato-based sauces.

 

Hand blended in small batches with: Fenugreek, Paprika, Coriander, Cardamom, Chile, Cumin and Black Pepper.

 

Recommended Recipe:

Chickpeas Tikka Masala

 

 

 

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Turkish Baharat

$10.50$28.35
(Based on 1 review)

Use as a salt-free dry rub on lamb, chicken, or fish; or use to season soups, curries, and sauces. Add to olive oil and lime juice to make a marinade, or blend with ground beef or lamb to make meatballs or a Mediterranean meatloaf. Baharat is an Arabic spice blend used in lamb, fish, chicken, beef, & soup dishes. Highlighting Nutmeg, Cumin, Coriander and Ceylon Cinnamon, this version comes from Turkey and features the addition of Peppermint & Oregano.

 

Hand blended in small batches with: nutmeg, cumin, coriander, oregano, cinnamon, and peppermint.

 

Recommended Recipe:

Turkish Baharat Lentils with Mushrooms

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Vieux Carré Ragin’ Cajun Blend

$10.00$27.00

“Laissez les bons temps rouler” with this traditional blend of flavors from the center of Cajun culture in Louisiana. This blend has no salt added. Use with any dish, including stews, soups, stir-fries, or as a dry rub on any meat to capture a medium hot Cajun essence. If desired, add salt to taste.

 

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

 

Suggested Recipes:

Vieux Carré Cajun Gumbo

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XiMiTXVRRi ~ Basque Seasoning

$9.25$25.00

Meaning “a mixture of several things”, XiMiTXURRi is the signature blend of herbs, garlic, and Chiles used to season meats and marinades throughout the Basque Region of France and Spain.
Known as “Chimichurri” in Venezuelan steakhouses, use dry blend on veggies, meat & fish. Mix w/olive oil & red wine vinegar for a Basque-flavored vinaigrette.

 

Hand blended in small batches with: basil, parsley, oregano, Chiles, onion, and garlic.

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Z’hug

$10.50$28.35

This spicy seasoning from Yemen is common throughout the Middle East, usually served as a hot sauce for Falafels, Hummus, and Shawarma. Use as dry rub, seasoning or hot sauce: 1½T blend, juice 1 lime, ½C olive oil, 3 bunches Cilantro & 4 garlic cloves in food processor/blender.

 

Hand blended in small batches with: garlic, Chiles, coriander, cumin, caraway, cardamom, cilantro, parsley, citric acid, and pepper.

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Za’atar

$10.00$27.00
(Based on 1 review)

Za’atar (also spelled Zatar, Zahtar) is an aromatic blend used in the Middle East, featuring Sesame Seed, Sumac, Coriander and Thyme with a touch of Sea Salt. It’s especially popular in Turkey, Jordan, and North Africa. Use on everything ~ meats, roasted potatoes and vegetables, mix with olive oil as a dip, or sprinkle on hummus. Za’atar has a unique zesty, herb flavor deserving of a tabletop place next to salt and pepper.

 

Hand blended in small batches with: toasted sesame seed, sumac, coriander, thyme, and sea salt.

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