Za’atar
$5.50 – $18.00
Za’atar (also spelled Zatar, Zahtar) is an aromatic blend used in the Middle East, featuring Sesame Seed, Sumac, Coriander and Thyme with a touch of Sea Salt. It’s especially popular in Turkey, Jordan, and North Africa. Use on everything ~ meats, roasted potatoes and vegetables, mix with olive oil as a dip, or sprinkle on hummus. Za’atar has a unique zesty, herb flavor deserving of a tabletop place next to salt and pepper.
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Boot Jack BBQ
$6.50 – $21.00Developed for a local chef who wanted a modern dry seasoning with traditional southern BBQ flavors. Use as dry rub for red meats & chicken or as seasoning in traditional BBQ sauces. Try with thinly-sliced roasted potatos, in hash browns, casseroles or egg dishes.
Add a Gift Box
$1.00Make it a gift by adding a lovely striped Kraft gift box tied with a Local Spicery bow! Gift box will hold following combinations:
4 Standard Jars, or
1 Large and 2 Standard Jars, or
3 Standard Jars, or
2 Large Jars
Sazón
$6.00 – $19.50A staple of Spanish, Mexican and Caribbean cooking, Sazón delivers the tangy, earthy flavor of Axiote with Coriander, garlic and salt, as well as a lovely red coloring. We developed our recipe with a friend from Puerto Rico who made sure we were consistent with the flavors she grew up with. Use as a rub on meats, poultry, sea food, and vegetables, or add to soups and sautées for color and a comforting flavor. Add Sazón to rice for an authentic Spanish rice.
Vadouvan
$7.50 – $24.00Known as French Curry, Vadouvan pairs an aromatic, high-toned curry with french favorites ~ Shallots and Onions. We add Star Anise to level out the spikey bright tones necessary to achieve the aromatic qualities of Vadouvan. Use as any curry powder. For traditional-style, sauté 1lb chopped shallots and 2lb chopped onion in olive oil with 3T of blend.
Recommended Recipes:
Sandra –
This is fantastic. It improves cooked vegetables & salads, either sprinkled on top or cooked in during sauté. Whenever something tastes a little bland now I reach for the Za’atar. ~ posted 3/11/2013