Showing 1–12 of 32 results
Ancho Chile Pepper$5.50 – $20.00
The Ancho Chile is the dried version of the Poblano Pepper and the most popular dried chile in Mexican cooking. The sweetest of dried peppers, with deep, rich berry flavors, mild bitterness, and mild to medium hotness, Ancho is frequently used as the base flavor of sauce and spice mixes like dry rubs or mole. We stem and partially seed our Anchos by hand before milling to provide the strongest Chile flavors without being overpowered by excessive heat. Try replacing paprika with Ancho Chile Powder in any recipe to bring a fuller, earthier Chile flavor and beckoning for you to take another bite.
Apple Pie Spice$12.00
The ultimate expression of an American classic, our Apple Pie Spice features a blend of two different species of Cinnamon, freshly-milled Chinese Ginger, and prized Vanilla Beans. This blend delivers the tangy sweetness and aromatics of a kitchen from a distant past brought forward in memories with the first smell.
A contemporary blend for apple pie, this spice blend is also a smart flavoring added to smoothies or waffle batter, sprinkled on French toast, mixed with barbeque sauces, or added to recipes with cinnamon or nutmeg.
Axiote$6.75 – $21.60
The Annatto tree is often referred to as the Lipstick Tree as it is used to color many cosmetics including lipstick. Native to the rain forests of the Yucatan and Belize, the spice is known throughout Central America by its Nahuatl name, Axiote. Blended with other spices and herbs, and ground into a paste, axiote is a mainstay of Yucatecan cuisine, and is used to season primarily chicken, but is also used on fish, lobster, and pork (achiote paste is marketed throughout Central America as “recado rojo”). In India, Hindu women use it to make the mark on their foreheads.
With a distinctive mildly bitter, earthy flavor, the annatto seed is most commonly used in Western culture as a food coloring for cheese, margarine, butter, rice, and smoked fish. We use it as a primary ingredient for our Belizean-inspired Axiote rub for chicken and fish.
Axiote Blend$7.00 – $22.40
Highlighting the flavor of the Annatto Seed with Guajillo and Chipotle Chiles, this authentic blend brings the flavors of the Maya rain forests to your table.
Rub with lime on fish, chicken & beef. Marinate with paste: 2-3T Axiote & 2T cider vinegar (or sour orange, Meyer lemon juice or lime juice), and a splash of olive oil.
Belizean Jerk$8.00 – $25.60
A Belizean blend, merging the Caribbean favors from Allspice and Cinnamon with just the right amount of heat from Habanero Peppers. Jerk refers to the seasoning as well as the cooking style — rubbing the hot dry spices on protein and then grilling. A spicy Caribbean dry rub for chicken, pork, shrimp, salt fish, or tofu.
Black Bart$7.00 – $22.40
A surprisingly sophisticated steak rub. Named after the notorious Gold Country stage coach robber turned San Francisco socialite, this blend of Black Salt, Pepper & Dill provides a simple clean flavor that works for a BBQ as well as the boardroom. Use as a dry-rub on steaks, chops, chicken, or full-flavored fish like salmon.
Boot Jack BBQ$7.00 – $22.40
Developed for a local chef who wanted a modern dry seasoning with traditional southern BBQ flavors. Use as dry rub for red meats & chicken or as seasoning in traditional BBQ sauces. Try with thinly-sliced roasted potatos, in hash browns, casseroles or egg dishes.
Brining Kit ~ DIY$16.00
Brining is a simple process for lean meats, like poultry, pork and shrimp, to make them juicier and more flavorful.
Brining involves two processes: (1) salt dissolves proteins in the meat, allowing the fibers to relax and soften, and (2) muscle fibers absorb liquid (mostly water), plumping and softening the meat. Make sure that your meat has not been brined before you buy it (e.g. “extra tender” pork and most turkey breast roasts are pre-brined with salt or sodium phosphate).
The spices in this brown bag kit are intended to make 2 gallons of brining solution, enough for a 12-14 pound turkey or two whole chickens. A very large turkey may need up to three gallons; additional brining spices can be purchased at Local Spicery.
What You Need: This kit includes a large pouch of sea salt, a pouch of brining spices, a brining bag large enough for a 24-lb turkey, and a zip-tie closure for the bag. You will need a large stock pot (at least 8-quart) and a way to chill your meat for up to 24 hours — a 5-gallon bucket to put in your refrigerator or a large ice chest with ice to pack around the meat.
The Brining Brown Bags come in two flavor profiles:
French Herbs: Saturates your meat with the flavors of Tarragon, Basil, Dill, and Orange Peel for an authentic French country flavor;
Chetumal: Delivers a spicy, Yucatecan flavor through Paprika, Chiles, and Mexican Oregano.
Buttermilk Ranch Dressing$7.00 – $22.40
This dressing has become so popular in bottles, many of us have forgotten the simple, low-fat taste of freshly made ranch dressing. Our blend, highlighting the fresh flavors of bell pepper and cracked black pepper will bring you back to a simpler time. Blend 3/4t of spice blend with 1T of water; let sit for five minutes. Stir in 1/4 cup buttermilk and 1/4 cup nonfat yogurt (use mayo for a more traditional flavor). Use as a salad dressing or dip for fresh vegetables. Keeps up to one week in the refrigerator.
California Chile Pepper ~ Sweet Anaheim$5.00 – $20.00
Very sweet, with no heat, this Chile is the dried version of fully-ripened Anaheim Chile. Substitute for Paprika or Ancho Chile. Provides additional depth in Chili powders while modulating heat.
Celery Sea Salt$6.50 – $20.80
Celery Sea Salt enhances the flavor of our Sea Salt with that of milled Celery Seed. It’s a natural combination that can be added to almost any recipe that calls for salt. Ours has more of a celery taste than most. Add to soups, stews, and stuffing, sprinkle on cottage cheese, or mix with mayonnaise, sour cream and/or yogurt for a simple creamy vegie dip. Celery Sea Salt is also a key ingredient in the ever-popular Bloody Mary drink.