Jin Yong ~ Cantonese- Style Blend
$7.75 – $24.80
Cantonese-style blend with moderate heat, sweet playful aromatics, and taste-bud-teasing Sichuan Pepper. Pairs well with pork, veggies, and tofu. Try in soups and stews for an extra treat. Hand blended in small batches with: pepper, coriander, Sichuan pepper, cumin, Chiles, star anise, cardamom, and cinnamon.
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Sea Salt, Alderwood Smoked$6.75 – $21.60
Medium-grained Sea Salt slowly smoked over Alderwood. Clean smoke flavor with no artificial flavors, colors, or strange aftertaste! Great for barbecuing or to add salty smoky flavors to just about any dish.
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.
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.
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.
Belizean Jerk$8.00 – $25.60
A Belizean blend, merging the Caribbean favors from Allspice and Cinnamon with just the right amount of heat from Habanero Peppers. Jerk refers to the seasoning as well as the cooking style — rubbing the hot dry spices on protein and then grilling. A spicy Caribbean dry rub for chicken, pork, shrimp, salt fish, or tofu.
Hand blended in small batches with: sea salt, garlic, honey granules, allspice, pepper, chiles, cinnamon, clove, and marjoram.