Chef AJ UWL Spice Blends
$11.25
Red Lentil Chili Seasoning
Chef AJ’s UWL Recipe
An SOS-free blend developed for Chef AJ’s Red Lentil Chili (replace all spices in Chef AJ’s recipe with 5T seasoning). A great all-around chili blend for soups, veggies, legumes and starches. Available in large jar (~5/8 cup) only. Hand blended in small batches: parsley, oregano, our Guajillo Chili Powder bend (chiles, garlic, cumin, Ceylon cinnamon, coriander, smoked paprika, black pepper, oregano), smoked paprika, and chiles.
Black Bean Soup
Chef AJ’s UWL Recipe
An SOS-free blend developed for Chef AJ’s Black Bean Soup recipe (replace all spices in recipe with 2T plus 2t seasoning). A flavorful general seasoning for soups, veggies, legumes and starches. Available in large jar (~ 5/8 cup) only. Hand blended in small batches: cumin, oregano, smoked paprika, and chiles.
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Buttermilk Ranch Dressing
$10.00 – $27.00This 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.
Hand blended in small batches with pepper, onion, sea salt, garlic, bell pepper, celery seed, chives and thyme.
Madras Curry
$10.25 – $27.70Originally 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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Cascabel Chile Pepper
$8.00Also called the “Chile bola” for its round shape, Cascabel is the dried version of the cascabel cultivar of the Mirasol Pepper. With a rich and earthy flavor, plus medium hotness, try Cascabel to heat up your pico de gallo or guacamole recipe.
French Vinaigrette
$10.00 – $27.00Traditional French meals are completed by serving a simple salad course, frequently just lettuce or frisee leaves moistened by a very light vinaigrette. Our French Vinaigrette Dressing is authentically based on shallots, milled mustard seed, and French herbs. After mixing (directions below), pour some dressing into the bottom of your salad bowl before adding the dry lettuce. Toss and enjoy. Also makes a wonderful marinade for asparagus, broccoli, or green beans. Bon appetit!
Traditional French dressing or vegetable marinade directions: Mix 2T Blend with 2T water, let stand 5 minutes to rehydrate. Whisk in ½ cup olive oil & 1/4 to 1/3 cup vinegar (typically sherry vinegar, wine vinegar, or our personal favorite, champagne vinegar).
Hand blended in small batches: shallots, sea salt, mustard, black pepper, and tarragon.
Quick Tips:
- Toss some French Vinaigrette Spice Blend on white fish before grilling or pan-frying.
Calabrian Chile Pepper
$10.00 – $27.00Fiery hot, yet bright, sweet, and with a flavor reminiscent of San Marzano tomatoes, this bewitching chile hits you with an immediate blast of fire, disipating in seconds and beckoning for you to take another bite. Perfect on top of pizza or pastas, or use as a general source of heat in your kitchen. Packaged with a sprinkle of salt.
Sandra Fisher (verified owner) –
I make Chef AJ black bean child and red lentil child, these spices are absolutely awesome. My husband has made comment each time I use them how good the food tastes.
Jill Saibel –
I mix this with my pizza sauce. Wonderful!