$6.50 – $20.80
Our classic herb blend highlights the bold flavors reminiscent of the smells & tastes in simple Italian restaurants. Though many believe that Italian seasoning is an American invention, it is available all over the world except, of course, in Italy! Use this well-balanced herb blend on pizzas, pasta, chicken, fish and any time you want to add classic Italian flavor. May be used in recipes calling for Italian Seasoning.
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Hestia ~ A Greek Herb Blend$7.00 – $22.40
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.
Poultry Seasoning$6.50 – $20.80
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 with a little heat from White Pepper. Use in poultry dishes and stuffing, or for a special twist, add to hamburgers, veggie-burgers or the crust of pot pies.
Axiote Blend$7.00 – $22.40
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.
Ancho Chile Pepper$5.50 – $20.00
The 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.