Chops
$7.00 – $22.40
Our favorite rub for pork chops, loin, or tenderloin. Festive Viennese flavor pairs well with apple, cinnamon, and cabbage. In addition to its savory flavor, the Caraway in this blend also aids digestion.
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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.
Suggested Recipes:
Le Québécois Montreal Steak Seasoning
$7.00 – $22.40Our take on the traditional Montreal deli rub that surprises with the flavor of Dill, popular in delis since the early 1900s. Rub on meats before grilling or pan fry seasoned flank steak w/mushrooms & onions to make Montreal Steak Sandwich.
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Coriander-Sumac Sea Salt
$6.50 – $20.80Blends the citrus-floral flavor of Coriander with the bitter-lemony flavor of Sumac. Adds bright tones to your cooking. Pairs well with chicken, fish and vegetables. Use as a table blend or to season while cooking.
Poultry Seasoning
$7.00 – $22.40Poultry 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.
Stinson Rub
$8.00 – $25.60Named 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.
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