Stinson Rub
$8.00 – $25.60
Named 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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Berbere
$7.00 – $22.40This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn.
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Herbes de Provence
$6.50 – $20.80Flavors of Provence unite in this timeless herb blend that has seasoned the famous dishes of Southern France for centuries. Our blend includes the brilliant blue Lavender reminisent of many an impressionist painter. Rub on chicken or fish; add to stews and soups; mix with oil and vinegar dressing or a light marinade; sprinkle on eggs or vegetables. No added salt.
Sole della Toscana
$8.00 – $25.60This versatile garlic-tomato Tuscan blend is great on anything to add a bit of pizzazz! Use on pasta, meats, fish, veggies, salads, bread and in sauces. Garlic, tomato, herbs and a touch of heat from Calabrian Chiles give this blend a true northern Italian flavor.
Belizean Jerk
$8.00 – $25.60A 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.
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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Andrew W. –
This is a really great blend. Not spicy but has a ton of flavor and a nice balance of herb and spice. Love it on seared flank steak and good on roasted chicken as well. Just about to try it as a base for a brisket marinade. ~ posted 2/26/2014