$7.50 – $24.00
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.
Hand blended in small batches: sun-dried tomato, axiote seed, garlic, pepper, chiles, sea salt, coriander, cumin, allspice, and oregano.
You mayalso like...
Z’hug$7.75 – $24.80
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, jce 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.
Poultry Seasoning$7.00 – $22.40
Poultry Seasoning was originally named Bell’s Seasoning after inventor and cook William G. Bell created this unique blend of herbs and spices in 1867. Trading ships from around the world would bring his ingredients to the Boston Harbor. A perfect accent for your stuffing recipe, our Poultry Seasoning combines Sage, Celery, Onion and more. Use in poultry dishes and stuffing, or for a special twist, add to hamburgers, veggie-burgers or the crust of pot pies.
Hand blended in small batches with: celery seed, sage, thyme, onion, rosemary, and marjoram.
Hestia ~ A Greek Herb Blend$7.75 – $24.80
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 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, sun dried tomato, mustard, basil, and oregano.
Vieux Carré Cajun Blend$7.50 – $25.60
“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.
Cascabel Coffee Rub$7.00 – $22.40
Definitely not just for latte liberals, this contemporary steak rub pairs the flavor of dark French roast coffee with the Oaxacan Cascabel Chile. With medium heat and smoky chocolaty tones, pair this rub with steaks, chops, or any form of protein.