Aji Amarillo Chile Pepper
$5.00 – $24.30
Popular in Peruvian & Bolivian cooking. Add to rice before cooking. Mix with minced red onion & vinegar as condiment. Add to root veggies, salsa, stews, seafood dishes & sauces. Rehydrate whole dried peppers in boiling water (~ 20 min) to make paste.
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Taco de Mineros
$9.25 – $25.00For 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.
Sole della Toscana
$10.50 – $28.35This 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 for Local Spicery’s Creamy Italian Dressing (no salt, no oil, no sugar).
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.
Ancho Chile Pepper
$5.50 – $17.00The 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.
Madras Curry
$10.25 – $13.85Originally 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.
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Vieux Carré Ragin’ Cajun Blend
$10.00“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.
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