Garam Massala is native to India. Its taste and aroma is pungently warm and strong. It is one of the best known Indian spices. Some of the hot spices in garam massala help promote perspiration which cools your body as the moisture evaporates on your skin. This blend goes especially well with fish, chicken, pork, lamb, and potatoes.
Ingredients: Coriander, Green & Black Cardamon, Cinnamon, Cloves, Bay Leaves, Nutmeg, Ginger, Pepper, Cumin.
Gumbo File is also known as sassafras and it is native to the United States. It is primarily used to season Creole and Cajun dishes, and as a culinary thickener. It tastes good in/with soups, fish, poultry, game, meat and vegetable stews. Usually file powder is added after the dish is removed from the heat but while the liquid is still near boiling and then stirred in and blended thoroughly. Be sure not to boil after powder has been added or it can turn stringy.
Add some Middle Eastern flavor to your next meal! This hot blend is used as an accompaniment to a wide variety of foods. A harissa paste can be made by simply mixing the harissa blend, fresh chopped garlic, then just enough oil to create the consistency you desire. Harissa is very common in North African cuisine such as in rice dishes. Harissa can be used in couscous, soups, salads, vegetables, stews, kabobs, and even on cold meat sandwiches instead of mustard. For individuals that enjoy spicy foods, this blend can be sprinkled on lamb, beef, or chicken as a dry marinade before cooking.
Ingredients: Chili California, Chili New Mexico, Coriander, Garlic, Salt, Cumin, Chili Cayanne, Citric Acid.
This a mixture of the herbs that flourish in the hills of southern France during the hot summer months. Used in handfuls when fresh, they can also be dried for use until the next season. Herbs De Provence is a useful addition to any dish from the Mediterranean region and is especially good in stews, with baked tomatoes or roast chicken, added to pizza toppings, or sprinkled over kabobs before broiling.
This delicious blend produces a flavor that is camphorous and minty and perfect for Italian and Mediterranean cooking. Try mixing it with tomato sauce for pizza, minestrone, marinara sauce, calzones, and any other Italian dish. It is also great for bread sticks, dips, egg dishes, chicken, or baked fish.
Jerk refers to barbecuing Jamaican style. This rub is very aromatic and pungent. Combine our fresh jerk seasoning with a little garlic and lemon juice and make a rub for chicken, chops, beef, fish, or add a little to sweet potatoes, eggplant, or corn on the cob.
This blend imparts a unique aroma and adds zest to any recipe. It is a great blend for shrimp, salmon, and chicken. Simply rub your fish with one of our seasonings and place it on the grill for a delicious meal!
Originating in the western Mediterranean, lavender is a highly aromatic plant with a sweetly floral and spicy aroma with lemon and mint notes.
Lavender must be used in small quantities because its flavor quickly becomes overbearing. Lavender powder gives a stronger flavor since grinding breaks down the buds and the sugar absorbs the aromatic oils.
Lavender goes well with lamb and goat and makes a tasty flavoring for ice cream. Other food affinities include apple jelly, butter, cream, custard, dark chocolate, honey, sugar, tea, and vinegar.
Lavender is successful in savory dishes, too. Chop leaves can be used for a salad or chopped flowers may be cooked into rice. Chopped flowers and leaves may be added to flavor lamb, roast, chicken, or pheasant.