$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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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.
Limantour$7.00 – $22.40
Salt blend featuring coastal herb flavors with bright aromatics united with four fiery chiles. Rub on pork, beef, chicken or tofu before grilling or add to veggies in a stir fry. Also great for smoking pork.
Z’hug$6.50 – $20.80
This 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, jce 1 lime, ½C olive oil, 3 bunches Cilantro & 4 garlic cloves in food processor/blender.
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.
Herbes de Provence$6.50 – $20.80
Flavors 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.