Spices and Spice Blends

Ancho Chili Blend. Aromatic, flavorful with a hint of sweet. Used in Mexican and American Cooking to add serious flavor to mild and spicy sauces, stews, meat, poultry, fish salsa, rubs, fruit and nuts. 

Hand crafted in small batches, sifted and hand blended to perfection you'll taste!

Blended with Ancho chillies, Mulatto chilies, Hungarian paprika, onion powder, garlic, cumin, Mexican oregano and spices. 

Apple Pie Spice Blend. This sweet blend of spices combines to make the best apple pie ever! Great in pancakes, crepes, sprinkled in coffee, French toast batter and sweet potatoes. Suggestion: Use 2 teaspoons per 9 inch pie.

Quick recipe: Cut up 2 sweet potatoes into thin strips (like French fries), sprinkle olive oil on the sweet potatoes and 1 tablespoon of this blend. Toss together to blend. Bake at 350 degrees F until potatoes are tender, about 40 minutes.

Blended with Ceylon cinnamon, nutmeg and cardamom.

Cloves. Highest Quality! Aromatic, powerful, yet pleasant, Ceylon cloves are used to stud hams, enhance the flavor of such game as venison and wild boar. It is also used to elevate a variety of spice blends including curry. Wonderful when added to tea or in baking.

Did you know if you put ground clove on an achy tooth for 5 minutes, it takes the pain away?

Strong and bold bite size slices of crystallized ginger root lightly coated in sugar for a delicious and beneficial treat with a kick! Very good for the stomach and it aids in the digestion process. 5 ounces, refillable bag

Cumin. Deep, warm and powerful spice, with hints of caraway. Used in Sri Lankan, Indian, and Mexican cuisines. Adds wonderful flavor to meats, stews, chicken, fish, seafood and spice blends. Often paired with coriander, this seed has with hints of caraway. Seeds can be toasted before grinding to enhance the flavor and taste. Cumin is also great for digestion. Select whole or ground spice.

Ground - 3 ounces refillable bag

Ethiopian Berbere Spice. Perhaps one of the more complex African blends that often bewilders Westerners with both the pronunciation and then with it's flavor, which continues to do a number on the tongue even after the initial jolt of heat. This blend of spices is used to make delicious soups, stocks and stews. Fantastic in butternut squash soup!

Refill bag

Blended with chilies, cardamon, cumin, coriander, fenugreek, cloves, allspice, black peppercorn, Ajwain seeds, ginger, nutmeg, and salt.

Habanero Me Happy Chili Blend. Layers of flavors from hot to bold, complex to citrus with a touch of sweet. For those who love heat but crave flavor at the same time. This blend will dance on your tongue as the flavors slowly unfold. 2 ounces, refill bag.

Blended with habanero chilies, Mexican oregano, red bell peppers, smoked paprika, onion, garlic and brown sugar.  Makes a fantastic bowl of chili, ribs, burgers, chicken or sprinkled on corn. This habanero blend will make you happy!

Moroccan flavors, aromatic, bold, complex, with a touch of sweet, slight heat, and hints of citrus. This amazing African blend is used as both a condiment when oil is added and in its dry state. Fantastic on lamb chops, pork chops, chicken and fish and is especially amazing in butternut squash soup!

Blended with Hungarian paprika, sea salt, coriander, caraway, garlic flakes, cassia cinnamon, pequin chiles, cumin and spices.

Quick marinade: make a marinade by adding 3 tablespoons of this blend, juice of 1 lemon, 1 serrano chili diced with seeds, 1/4 cup soy sauce and 1 tablespoon of olive oil, mix together. Marinade the meat of your choice for 1 hour or overnight.

Great on the grill or pan-seared!

Organic Indonesian Grade A Cassia/Cinnamon. Delightfully bold, warm, aromatic and flavorful. Cinnamon has many uses and is a culinary delight in cookies, cakes, pies, pancakes, spice blends, ice cream and beverages. Cinnamon also shines in many meat dishes from Mexican to Indian dishes. A sprinkle of cinnamon has huge medicinal benefits and helps the body to maintain blood sugar with as little as 1/4 teaspoon per day.

Island Smoke Dry Rub, AS SEEN ON ABC CHANNEL 7. Extremely flavorful, aromatic, well rounded, sweet and bold with a touch of lime. The blend is simply amazing on fish! This versatile blend is also fantastic on chicken, turkey cutlets, shrimp, ribs and in lobster butter. This blend can be made into a paste to spread on fish by simply adding maple syrup, olive oil and tamarind for a taste you won't soon forget!

Blended with smoked paprika, tellicherry peppercorns, cloves, cumin, brown sugar, lime leaves and spices.

Quick 10 minute recipe - drizzle olive oil on fish and sprinkle blend to completely cover fish. In a skillet over high heat add 2 tablespoons of olive oil. Add fish and pan-sear over high heat for 3 minutes. Flip fish over, add 1 teaspoon of butter, the juice of 1 lemon and a sprinkle of the blend right into the oil. Turn the flame down to low and spoon juices over fish as it cooks for another 4 to 5 minutes. Be sure to spoon the pan juices over the fish several times. Serve over mixed greens tossed with lemon and olive oil, vegetables or rice. Get ready for a flavor explosion!

Curry Powder, Sri Lanka. Aromatic and complex, this high quality curry blend is best used in curries, meat, fish, chicken, sauces, pickles, and chutneys. It is particularly used in South Indian and Sri Lankan cuisine. 2 ounces, refillable bag.

Blended with coriander, cumin, turmeric, cinnamon, fenugreek, chili, ginger, curry leaf, mustard, clove, pepper, garlic, lemon grass, and cardamon.