Persian Lime Pepper
$10.25 – $27.70
A twist on the classic American blend, Lemon Pepper, Persian Lime Pepper introduces the tangy citrus flavoring of Persian Lime with aromatic, floral Lemon Peel and ground Black Peppercorns. This blend has no added salt. Use as a seasoning or dry rub on fish, poultry or vegetables.
Hand blended in small batches with: pepper, lemon peel, Persian lime, garlic, marjoram, and oregano.
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Hand blended in small batches with: axiote seed, sea salt, coriander, garlic, pepper, turmeric, paprika, cumin, and oregano.
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Rub with lime on fish, chicken, beef or sweet potatoes. Marinate with paste: 2-3T Axiote & 2T cider vinegar (or sour orange, Meyer lemon juice, lime juice, or California Balsamic Sweet Heat vinegar), and an optional splash of olive oil.
Hand blended in small batches: tomato, axiote seed, garlic, pepper, Chiles, sea salt, coriander, cumin, allspice, and oregano.
Vieux Carré Ragin’ Cajun Blend
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Hand blended in small batches with: garlic, cayenne, paprika, onion, pepper, thyme, and oregano.
Suggested Recipes:
Louisiana Blackening Spice
$10.50Inspired by the Cajun chef, Paul Prodhomme, our blackening spice blend combines full flavored Cajun spices with just the right amount of heat. Be careful when blackening to have the ventilation fan on full blast, or better yet, use outdoors. Use as a dry rub on any protein. Cook at very high temperature in melted butter in cast iron skillet or on BBQ. Pre-salt your meat if desired. This blend has no added salt.
Hand blended in small batches with: paprika, garlic, onion, chiles, pepper, thyme,
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Jin Yong ~ Cantonese- Style Blend
$10.25 – $27.70Cantonese-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.
Recommended Recipe:
Kung Pau Lentils (For video demonstration: CLICK HERE)
Sonja L. Scharles –
I find myself reaching for this whenever grilling or steaming fresh veg from the farmers market, or cooking fish or chicken. Commercial lemon pepper tastes stale next to Local Spicery’s Persian Lime Pepper. Try in scrambled eggs!
James Dalessandro –
Have been using this for years. It makes the best crusting for salmon imaginable. I grind it up with some olive oil, spread it liberally atop a salmon fillet, and put it in on the top shelf in my Wolfgang Puck small oven on BROIL. It’s amazing.