Jamaican Jerk: Think “spice isles” for this one. Allspice, nutmeg, clove… However, do not be fooled to think of the Holidays. This one is pure Caribbean with appropriate heat to match. This spice blend has some Classically it makes a Jerk Chicken, but it will pair well with many other meats. We like to put it on cottage cheese with a little mango as a nice snack. Cajun/Creole(blackening): The Louisiana profile comes in two primary manifestations. Cajun reflects the rural flavor profile using all parts of the animal. Creole represents the aristocracy so it has a more European influence to it with a French flair. Both have a smoked paprika base which add adds a sweet smokiness. Of the two, the creole has more heat to it in addition to a molasses heavy brown sugar intended for blackening. I am planning to do small batches of Creole without sugar for those who just want a seasoning rather than a blackening mix. *Pro-tip*- you want to dry the food item you are attempting to blacken as dry as possible as the water will vaporize when it hits the hot pan and push away the desired crust. Southwest Base: So I wanted to have something with the Adobo/Tex-Mex profile. I started this as a base with the intention of letting the customer adapt it per their desire. It can easily go the way of seasoning ground meat for tacos by adding a little granulated garlic, dried onion and oregano. However, it just as easily can be adapted for fajita seasoning by using it with fresh onion and lime. It is meant to be adapted so have fun with it! Shichimi Togarashi, Japanese 7 spice regular vs mild: Shichimi Togarashi is a classic Japanese pepper blend. It uses a different pepper, the sansho peppercorn, which is a cousin of the Szechuan peppercorn found in chinese five spice. Both give a slight numbing effect to the mouth which is definitely distinct from the capsaicin of black pepper. It has distinct flavors of orange, toasted sesame, ginger with hints of nori. You will not be disappointed in this spice blend. The original seasoning mix pack a serious heat punch coming it at 8-9/10 so I formulated a mix using less of the hotter components allowing for those that like to live in the mild range to enjoy it. Za’atar: This spice blend has become very popular in the US of late. It comes from the Israel/Palestine region. It has strong notes of cumin, sesame and coriander with a sumac accent. It has a very nice versatile capacity for meats and vegetables. It will give your hummus a nice flavor as well. Desert Mirage: This blend takes the southwest base and finishes it with earthy smoky notes. It uses chipotle and a few other accents to take your gustatory senses deep into the desert. It certainly has a little heat to it coming in at about 5/10 on my personal heat scale (less than a raw jalapeño, but more than a bell pepper). I like this blend on steak or chicken. It adds a real kick to roasted potatoes or a little southwest feel to a breakfast burrito. Advieh, Persian 7 Spice: This blend has quickly become our family’s favorite blend. With strong notes of cardamom, cumin, coriander, and cinnamon, it is like za’atar meets garam masala. Good for use on poultry, roasted vegetables, tubers, and hummus. Suggestions: maple syrup and advieh on oatmeal. Pan-seared Advieh-crusted chicken breast with roasted squash and roasted garlic cauliflower mashed potatoes.
Think “spice isles” for this one. Allspice, nutmeg, clove… However, do not be fooled to think of the Holidays. This one is pure Caribbean with appropriate heat to match. This spice blend has some Classically it makes a Jerk Chicken, but it will pair well with many other meats. We like to put it on cottage cheese with a little mango as a nice snack.
The Louisiana profile comes in two primary manifestations. Cajun reflects the rural flavor profile using all parts of the animal. Creole represents the aristocracy so it has a more European influence to it with a French flair. Both have a smoked paprika base which add adds a sweet smokiness. Of the two, the creole has more heat to it in addition to a molasses heavy brown sugar intended for blackening. I am planning to do small batches of Creole without sugar for those who just want a seas
This blend has quickly become our family’s favorite blend. With strong notes of cardamom, cumin, coriander, and cinnamon, it is like za’atar meets garam masala. Good for use on poultry, roasted vegetables, tubers, and hummus. Suggestions: maple syrup and advieh on oatmeal. Pan-seared Advieh-crusted chicken breast with roasted squash and roasted garlic cauliflower mashed potatoes.
Think “spice isles” for this one. Allspice, nutmeg, clove… However, do not be fooled to think of the Holidays. This one is pure Caribbean with appropriate heat to match. This spice blend has some Classically it makes a Jerk Chicken, but it will pair well with many other meats. We like to put it on cottage cheese with a little mango as a nice snack.