Herbes de la Garrigue
$9.25
Offering the flavors of Southwestern France, this herb blend presents the resinous aromas and flavors of the Mediterranean coastal regions. A great rub for proteins, especially perfect for poultry and game. Try adding this intensely flavored blend to home-made bread.
Hand blended in small batches with: fennel, basil, summer savory, rosemary, marjoram, mint, sage, thyme, and bay leaves.
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Axiote
$9.00 – $25.00The 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.
Stinson Rub
$10.50 – $28.35Named 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.
Hand blended in small quantities: Ancho Chile, garlic, onion, sea salt, pepper, mustard, cumin, coriander, thyme, sage, and marjoram.
Bay Leaf, Turkish
$6.75 – $12.30Rejected in love, Apollo changed the nymph Daphne into the tree, ordering that all who excel in courage, civil service and the creation of beauty be crowned with the evergreen leaves of the bay laurel. Such wreaths crowned the winning athletes of ancient Olympics.
With a sweet balsamic-like aroma and a bitter yet spicy kick, the flavor adds the perfect touch to slow-cooked dishes, such as stews, soups, stocks, sauces, beans, and gravies.
Khmeli Suneli
$10.00 – $27.00Traditional spice and herb blend from the land of the Russian Czars, used to enhance anything from chicken to veggies to fruit sauces. It is a key ingredient of regional dishes such as Satsivi, a cold walnut sauce, and Tkemali, a savory Georgian plum sauce that is as versatile as catsup. Coriander, herbs, paprika, with a touch of Saffron form the base seasoning, which provides a Georgian accent to eggs, soups, sauces and more.
Hand blended in small batches with: coriander, savory, dill weed, parsley, fenugreek, marjoram, peppermint, pepper, celery seed, paprika, bay, and saffron.
Recipe Links:
Z’hug
$10.50 – $28.35This 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, juice 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.
LH (verified owner) –
Great blend. On a whim, I tried it on trout baked with with lemon, white wine and olive oil, and it turned out delicious. Was afraid the spice mix might not work with fish or lemon but it does!