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Our Spice Blends

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Apple Pie Spice

Smells just like the apple pies coming out of your grandmother’s oven. Ingredients: Cinnamon, allspice, nutmeg, ginger, and cardamom.

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BBQ Salmon Rub

This unique blend is wonderful with salmon and other “meaty” fish such as halibut and swordfish and is even great on shrimp. It combines a bit of heat and hints of black pepper with a smoky slightly sweet flavor. Ingredients: Chilis, brown sugar, mustard, cinnamon, smoky paprika, cacao, black pepper, smoked black pepper, and salt.

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Berbere

This is a traditional spicy North African seasoning that has multiple uses: as a rub on meats and chicken, added to stews and soups, and sprinkled on roasted vegetables and fish. It has an earthy fiery flavor and brick red color, which comes from its blend of chilis, paprika, and cardamom. Ingredients: chilis, paprika, cardamom, coriander, ginger, cloves, fenugreek seeds, onion, salt, cinnamon, and garlic.

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Burgers Burgers Burgers

The penultimate blend of spices to add to your burger mixture to enhance the flavor be it a beef, turkey, chicken or salmon burger. Ingredients: brown sugar, smoked salt, black pepper, Greek oregano, paprika, ground mustard, Worcestershire powder, garlic and onions.

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Cajun Seasoning

This blend brings back memories of trips down to Louisiana with its mixture of a little heat, black pepper, paprika and herbs. It can be used as a rub on meats, chicken and duck, used to blacken fish, and added to jambalayas and gumbos. Ingredients: paprika, ancho chili, black pepper, onion, garlic, salt, thyme, Mexican oregano, and basil.

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Caribbean Turkey Seasoning

A nice change from the traditional turkey seasoning, this blend for poultry has some tropical notes to it. Ingredients are: ginger, brown sugar, orange zest, sea salt, nutmeg and cloves.

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Chili Lime Blend

This blend of South American flavors combines the taste of citrus fruit and heat together, and is a wonderful accompaniment for steak, chicken, pork, shrimp, fish steaks, and vegetables, and can even be sprinkled on fresh melons and popcorn. Ingredients: lime zest, Amarillo and ancho chilis, annatto, cumin, turmeric, cinnamon, black pepper, salt, Mexican oregano, and kaffir lime leaves.

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Chinese Five Spice

A must to be added to any type of stir fry: vegetable, tofu, fish, shellfish, chicken, duck, pork, or beef. The number five refers not to the five spices that make up the blend but to what the Chinese consider the five basic flavor profiles: sweet, sour, salty, bitter and spicy, which the blend incorporates. Ingredients: star anise, cloves, cinnamon, fennel, and Sichuan peppercorns.

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Expresso Steak Rub

Nothing enhances the flavor of steak better than a rub that contains ground expresso beans, that is paired with the heat from chilis and balanced with some sweetness. This blend can be used on all types of beef. Ingredients: coffee, ancho and New Mexican chilis, brown sugar, cacao, paprika, mustard, ginger, and salt.

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Gulf Coast Bay Seasoning

Sprinkle this blend on any fish or seafood, use in a chowder or seafood soup, or add to a crab or shrimp boil. Ingredients: salt, celery seed, paprika, cayenne, yellow mustard, black pepper, thyme, bay leaves, and ginger.

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Grilled Salmon Seasoning

A blend that can also be used on other seafood and shellfish; it combines a sweet and citrusy flavor with slight tones of anise. Ingredients: brown sugar, orange zest, black pepper, salt, coriander, anise, cumin, and fennel.

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Harissa

Now this North African hot spice blend packs a punch, but it is worth it. It is a staple in Moroccan, Tunisian, and Algerian cooking and It is often made into a paste. It can be used in stews, added to couscous, rice, vegetables, and eggs, and is a flavorful rub for lamb, goat, chicken, beef, and fish. Ingredients: paprika, Guajillo chile, coriander, cumin, cinnamon, garlic, lemon, Bird’s eye chile, and caraway.

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Herbes de Provence

This classic French blend of fine herbs from Southern France has a multitude of uses: in stews and soups, on roasted chicken and vegetables, on grilled fish, and on egg dishes. Ingredients: basil, thyme, marjoram, chervil, rosemary, and lavender.

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Holiday Roast Beast

The smell of prime rib in the oven brings back memories of holidays with the family. This rub is made of four different peppercorns, which enhance the flavor of the meat. Ingredients: white, black, green, and pink peppercorns, coriander, mustard seeds, ancho chili, smoked salt and garlic.

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Honey Chipotle Rub

The combination of heat (but not in your face) and sweet (but not overpowering), makes an excellent rub for chicken and pork and can be added to roasted potatoes. Ingredients: Granulated honey, sea salt, onion, paprika, chipotle powder, and Italian seasoning.

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Italian Seasoning

This herb blend captures the flavors of Italy and can be added to any tomato-based sauce for pasta, used to make a salad dressing with olive oil and vinegar, or rubbed on chicken or fish. Ingredients: rosemary, sage, basil, Mediterranean oregano, and marjoram.

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Jamaican Jerk

The memory of Caribbean cooking comes through with the first smell of this seasoning from the unique blend of the heat from chilis combined with the aromatic spices of allspice, cloves, and cinnamon. Jerk chicken is very popular, but this seasoning also goes well on shrimp, goat, and pork chops.

Ingredients: Allspice, cinnamon, cloves, coriander, onion, ginger, garlic, brown sugar, scotch bonnet, thyme, nutmeg, and chives.

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Madras Curry Seasoning

A basic curry from South India made to meet the expectations of Western palates, but still has a mild bite to it. Can be used on beef, chicken, lamb, fish, and vegetables. Ingredients: turmeric, coriander, mustard, cumin, black pepper, chili pepper, and cinnamon.

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Memphis Rib BBQ Rub

Made to use with slowing cooking beef or pork; this dry rub adds a well-balanced blend of spices, heat and sweet that brings out the meat flavor. Ingredients: sweet paprika, onion, garlic, basil, mustard, cayenne pepper, and black pepper.

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Mild Chili Powder

This blend of two types of chili peppers with a little cacao is a must for Mexican and Southwestern cuisine and can be used on beef, pork, poultry, fish and vegetables. Ingredients: Ancho and Mulato chilis, paprika, cacao, onion, and garlic.

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Mole Rub

The signature spice blend of authentic Mexican cuisine, which combines the flavors of chilis and Mexican oregano with that of chocolate for a unique blend that goes well on poultry, pork, beef, and seafood. Ingredients: ancho, pasilla, and mulato chilis, Mexican oregano, cacao, brown sugar, paprika, cumin, black pepper, and salt.

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Mulling Spice

There is nothing like a mulled beverage, be it wine or cider, on a cold winter night. These spices can be placed in a cheesecloth bag and put directly into the beverage that is being simmered in a pot on the stove for 20 minutes. Ingredients: cinnamon, cloves, allspice, star anise.

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North Carolina Rib BBQ Rub

Known for its tart (with a little sweetness) and tangy (with a little heat) flavor, this blend is made to be combined with vinegar, water and tomato sauce for a tasteful BBQ sauce for pork. Ingredients: brown sugar, mild chili powder, paprika, black pepper, sea salt, cumin, cloves, and cayenne.

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Pizza Blend

This blend spices up even the blandest pizza and makes it taste like it came from your favorite pizza parlor. Add to the dough or to your tomato sauce. It can even be sprinkled on pizza that is being delivered. Ingredients: Mediterranean oregano, basil, garlic, thyme, fennel seed, red bell pepper, hot red pepper, parsley, and marjoram.

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Pork Butt Rub

If you are making pulled pork or pork chops, this is the blend to use. The “butt” comes from the top part of the pork shoulder and is slow cooked. The rub and can be combined with oil to make a paste and applied the night before.

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Pumpkin Spice Blend

This blend captures the aroma of the holidays and is making a comeback. It can be used in carrot cake, muffins, bread, and on winter vegetables. Ingredients: cinnamon, ginger, nutmeg, and cloves.

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Ras el hanout

The quintessential Moroccan spice, whose name means, “head of the shop” is a must in Moroccan homes. This complex blend of a full array of aromatic spices can be used in stews (tagines), and as a rub on lamb, goat, chicken and seafood, and sprinkled on vegetables and couscous. Ingredients: cumin, turmeric, ginger, allspice, cinnamon, coriander, salt, nutmeg, cloves, cayenne pepper, white and black pepper.

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Shichimi Togarashi

The Japanese seven spice blend, which can pack a punch. It goes well in noodle and rice dishes, in soups and on grilled meats, tuna and on chicken wings. It is a heat that hits quickly and fades fast combined with a taste of citrus and a little seaweed. Ingredients: black pepper, cayenne, tangerine zest, garlic, poppy seed, black sesame and Japanese seaweed.

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Smoky Molasses Rub

Adds a sweet and smoky mild heat flavor, which will blend well with chicken or pork. Ingredients: granulated molasses, sugar, orange peel, smoked hickory salt, garlic, onion, chipotle, paprika, and red bell pepper.

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Smoky Citrus Salt

This seasoned salt adds the flavors of lemon, lime, and orange mingled with a hint of smokiness to any fish, chicken or vegetable dish. It could also be used to spice up the rim of a margarita glass. Ingredients: seas salt, orange peel, lemon peel, coarse black pepper, smoked hickory salt, lime peel, and ginger.

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Spicy Poultry Rub

A flavorful rub for any type of poultry that combines a little heat, with a little sweet, smokiness, and citrus. Ingredients: brown chipotle, cinnamon, brown sugar, orange peel, coriander, garlic, and black pepper.

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Taco Seasoning

This blend adds authentic flavor and a moderate amount of zip to your taco, be it ground beef, turkey or chicken. Ingredients: chili powder, paprika, onion, garlic, cumin, brown sugar, black pepper, cayenne, and Mexican oregano.

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Turkey Brine

Brining a turkey before cooking keeps the meat moist. For a medium size turkey (12-15 lbs.) about 1 lb. of brine mixture is needed. The proportion is 2 gallons of water to 1lb. of mixture. Put mixture and water in a large pot and bring to a boil. Remove from heat and allow to completely cool before adding turkey. Turkey should sit in brine overnight (12 hours is best) in a refrigerator.

Wash turkey and discard mixture before starting preparations to cook. Ingredients: sea salt, brown sugar, white peppercorns, orange peel, garlic flakes, black peppercorns, toasted minced onion, rosemary, pink peppercorns, allspice berries, juniper berries, green peppercorns, thyme, basil. Oregano, sage, and bay leaves.

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Tuscan Bread Dipping Seasoning

Great for dipping bread into when mixed with a little olive oil or sprinkle over roasted vegetables and grilled fish. Has a light Italian flavor. Ingredients: salt, garlic, black pepper, onion, red pepper flakes, rosemary, basil, Mediterranean oregano, and parsley.

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Vindaloo Curry

A hot curry popular in South India, though this one is toned down a little. Can be used on beef, chicken, lamb, fish, and vegetables. Ingredients: cumin, cardamom, red chilis, mustard, cinnamon, fenugreek seeds, and black pepper.

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Za'atar

A Middle Eastern and North African aromatic tart spice blend, which is excellent for a rub on lamb and chicken, sprinkled over vegetables, added to hummus, or as a dip for pita bread when mixed with olive oil. Ingredients: sesame seeds, sumac, coriander, thyme, cumin, and black pepper.

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