Hand blended from ancho, papilla, cinnamon, ginger, onion, garlic, cumin, sea salt, demerara sugar, mustard, black pepper, coriander, California paprika, cloves, allspice, fennel, cayenne and de arbol. Use 1 tablespoon of seasoning for 1 LB of meat.
Hand blended from granulated honey, smoked apple wood sea salt, California paprika, garlic, onion, chipotle powder, black pepper and chipotle flakes. Recommended use: 1 tablespoon of seasoning for 1 LB of meat. 1/2 tablespoon of seasoning for 1 LB of fish.
Hand blended from coarse black pepper, roasted minced garlic, onion flakes, shallots, coarse sea salt, oregano, red pepper flakes and ancho flakes. Recommended use: 2 tablespoons of seasoning for 1 LB of meat.
Hand blended from granulated molasses, demerara sugar, orange, smoked Bourbon Barrel salt, garlic, onion, chipotle, paprika and red bell pepper. Good to use with chicken, pork and fish. Recommended use: 1 tablespoon seasoning for 1 LB of meat.
Hand blended from roasted garlic, sea salt, onion and white pepper. Salty with a smooth roasted garlic flavor with a hint of mild heat from the freshly ground white pepper.
Hand blended with tomato flakes, onion, chives, garlic, basil, celery seed, salt, oregano, parsley, red pepper flakes, paprika, black pepper, ginger, thyme, yellow mustard and cloves. Enhance with minced garlic, diced tomato or Extra Virgin Olive Oil.
Hand blended from brown sugar, paprika, sea salt, grains of paradise, Mexican oregano, marjoram, onion, garlic, rosemary and yellow mustard powder. Recommended use: 1 tablespoon per 1 LB of meat.
Hand blended from Mexican oregano, thyme, paprika, coarse black pepper, white pepper, garlic, onion, de arbor chili powder and sea salt. Recommended use: 1 tablespoon per 1 LB of meat.
Hand blended from ancho chili powder, brown sugar, paprika, ground Sumatra (fresh dark roasted coffee), sea salt, black pepper, yellow mustard, coriander, ginger, de arbor chili powder and mexican oregano. Recommended use: 1 tablespoon per 1 LB of meat. Rub meat with seasoning and refrigerate for 1/2 hour before cooking.
SALT FREE Hand blended from marjoram, rubbed sage, smoked paprika, chili powder - mild, lemon peel, onion powder, black pepper, granulated honey and celery seed. Good to use on baked, roasted or grilled chicken.
SALT FREE Hand blended from sesame seeds, garlic flakes, black pepper, lemon peel and chives. Good to use on chicken, eggs, seafood, vegetables, burgers, salads, pizza and pasta.
SALT FREE Hand blended from ancho, habanero, amchur (dried mango), onion, cilantro, spearmint, garlic, cumin, coriander and cloves. Recommended use: 1 tablespoon seasoning to 1 LB of meat.
Hand blended from granulated honey, sea salt, onion, paprika, chipotle powder and Italian seasoning. Ideal for chicken and fish. Recommended use: 1 tablespoon seasoning for 1 LB of meat.
SALT FREE Hand blended from rosemary, basil, oregano, sage and marjoram. Good to add to vinegar and oil for a quick salad dressing, or to any tomato-based dish - from lasagna to spaghetti to pizza.
Hand Blended with sea salt, jalapeño powder, garlic, onion, pepper and mexican oregano. Adds subtle heat and saltiness on burgers, burritos, chicken, eggs, enchiladas, homemade sausage, potatoes, pizza, rice, tacos, steak, veggies an of course popcorn.
Hand blended from Ancho chiles, cumin, garlic coriander, salt, black pepper, Mexican oregano, thyme, Ceylon cinnamon, cloves and bay leaf. Mexican Chorizo is known for it's spiciness and deep red color which both come from the key ingredient of Ancho Chile powder.
SALT FREE Hand blended from tomato, onion, garlic, black pepper, tarragon and basil. To make a classic great seasoning dip: Mix 2 tablespoons seasoning with 1/2 cup Extra Virgin Olive Oil.
SALT FREE - Hand blended from toasted onion, oregano, basil, thyme, rosemary, roasted garlic, red bell pepper and marjoram. This aromatic salt free seasoning blend makes it easy to create Southern Italian flavor in your kitchen. A perfect balance of intricate herbal notes, onion and garlic undertones and subtle hints of sweetness.
Good to use in cream sauces, vinegars, salad dressings, soups and her butters. Oregano is also outstanding in egg and cheese dishes. Works well in combination with basil, garlic, thyme and parsley.
SALT FREE Hand blended from black pepper, onion, garlic, red bell pepper and celery seed. Good to use on burgers, chicken, fish, eggs, vegetable sand salads.
Fragrant and aromatic, the taste is slightly bitter and pungent. Works well in combinations with other strong flavors like garlic and pepper.
Gluten Free - NON GMO Sea salt with fresh herbs: rosemary, garlic, sage and pepper.
This Sea Salt from the island of Sardegna, Italy, is enriched with Iodine, a necessary nutrient. 12mg iodine.
SALT FREE Hand blended from garlic, tomato, smoked sweet paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme and rosemary. To make a classic read seasoning dip: Mix 3 tablespoons seasoning with 1/2 cup of UP Extra Virgin Olive Oil.
White pepper has a subtle, less biting flavor and can be used more liberally than black pepper. In Europe cooks often prefer to flavor creamy sauces and various light-colored dishes with ground white pepper. Our fine ground white pepper is 40 mesh (very fine) and is ideally used in a pepper shaker on the kitchen table or in the creamy, lighter-colored sauces for chicken, fish or potato dishes.
Chinese Five Spice is dominated by the aroma and licorice flavor of star anise and you’ll also pick up the sweet notes of cloves and cinnamon followed by the numbing bite of Sichuan pepper, all married together with ground fennel. Highly aromatic, Chinese Five Spice isn’t necessarily hot but is quite concentrated, so use it in small quantities. Five Spice really shines with fatty meats such as duck, goose or pork. We also like to use it in small quantities with chicken and seafood.
Once you've cooked your corn on the cob you can lightly drizzle with our butter olive oil and sprinkle with our Corn On the Cob Seasoning. Hand blended from smoked hickory salt, sea salt, orange zest, black pepper and smoked sweet paprika.
You can use our Pumpkin Pie Spice in pumpkin pie, which is its original intent. You can mix it into coffee, hot chocolate, or in White Russians. This spice blend is wonderful in any liquid that has a creamy dairy presence in it. Our Organic Pumpkin Pie Spice is hand blended with organic cinnamon, organic ginger, organic clove and organic nutmeg.
While our Gulf Coast Bay Seasoning is primarily used to season crab, shrimp and crawfish it's also good when used as a topping on baked potatoes, boiled peanuts, chicken, chipped beef, corn on the cob, dips, eggs, French fries, potato salad, potato chips, popcorn, salads, stir-fries and tater tots. It is also sometimes used as a secret ingredient in Bloody Marys. Hand blended from salt, celery seed, paprika, cayenne, yellow mustard, black pepper, thyme, bay leaves and ginger.
We add to our spices on a regular bases. Come back to see what we have added!
Hand blended from onion, garlic, salt, parsley, black pepper and dill weed. To make, combine 2 tablespoons of dry ranch dressing, 2 cups of mayonnaise, 2 cups of buttermilk, 1-1/2 cups of sour cream and 1 teaspoon of lemon juice. Refrigerate for about 2 hours before using. Makes just under 2 quarts.
Smoked Paprika adds an authentic flavor to paellas. It is also a key ingredient in Spanish sausage chorizo and logo pork loin. Works well in combination with allspice, caraway, cardamom, garlic, ginger, oregano, parsley, pepper, rosemary, saffron, thyme and turmeric.
Good with eggplant, fish, honey, legumes, noodles, salads and zucchini. Works well in combination with cardamom, chili, cinnamon, coriander, ginger, nutmeg, oregano and pepper.
Hand blended from garlic, salt, black pepper, onion, red pepper flakes, rosemary, basil, Mediterranean oregano and parsley. To make a classic bread seasoning dip: Mix 3 tablespoons seasoning with 1/2 cup UP Extra Virgin Olive Oil.
ORGANIC Good to use with beans, chicken, eggs, fish, meat, rice and spinach. Works well in combination with cilantro, coriander, cumin, fennel seed, ginger, mustard seeds, paprika and pepper.
Hand blended from celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage. Recommended use for soup: 1 tablespoon of mix per 2 cups of water. Low Fat Vegetable Dip: 1 tablespoon of mix to 1 cup of low fat sour cream.
Hand blended from brown sugar, paprika, sea alt, black pepper, cacao powder, cumin and red pepper flakes. Use approximately 1-2 teaspoons of seasoning for each salmon filet (6-8oz each).
In England, cooks use mustard with ham and roast beef, In the Caribbean it’s an ingredient in sauces for fruit, and in India the nutty flavor of the mustard seed is intensified by cooking in hot oil before adding it to chutneys, curries and sauces. Mustard seeds are also popular in pickling spices. Use ground mustard in bean, cheese, ham and pork dishes, chowders, cocktail sauce, deviled eggs, barbecue sauces and in soups.
Hand blended with korintje cinnamon, allspice, nutmeg, ginger root and cardamom. Apple Pie Spice is one of our signature baking spice blends and it doesn’t disappoint. Delicious and rich in spicy cinnamon flavor, the allspice provides a warm, gentle flavor, the nutmeg adds a savory note, the ginger casts hints of lemony pungency and then it’s all married together with a sophisticated complexity from the cardamom.
Apple Cider Vinegar Powder has a tart, vinegary flavor that will absolutely make your mouth water. It has a very strong, clean aroma of sourness. It’s fantastic. Use this anywhere you are looking for some extra tartness. It is excellent with beans, savory soups, and in chilis. It is delicious in mops, sauces, and marinades, especially for ribs and pork shoulders.
We stock the highest quality Korintje cinnamon available -- grade A with 2-3% cinnamon oil (most grocery stores usually carry Indonesian cinnamon with the lower grade B or C which produces a much lower cinnamon oil content). Grade A cinnamon provides the highest cinnamon oil content of all the Indonesian cinnamon grades, while also delivering the most intense flavor and aroma. Grade A harvested “quills” must be one meter long (3.28 feet) and taken from the main trunk of the tree, while the lesser grades come from the branches.
The heat varies depending on the supplier you get your red pepper flakes from as they can use a wide variety of different chiles. We consider our Organic Red Pepper Flakes to be a hot chile with their heat level tipping the scales at 30,000-40,000 SHU (Scoville Heat Units).