Spices, Herbs & Baking

Bayou Blackening Rub. Aromatic, savory, bold slightly sweet and delicious. Get ready for beautiful blackened chicken, fish or shrimp.  A wonderful hand blended array of fresh ground spices and herbs, just like the deep aromas and bold flavors of fish cooked on the bayous of Louisiana. This blend will have you licking you fingers and you won't even realize you're licking them!

Blended with nutmeg, cinnamon, cumin, organic palm sugar and herbs.

Quick Recipe: Lightly cover your chicken, fish or seafood with olive oil. Generously shake on this blend to cover. Next, add 1 tablespoon of butter to a skillet and  pan-sear over high heat for 5 to 6 minutes (4 minutes per side if cooking fish, 2 to 3 minutes per side if cooking jumbo shrimp) flip over, turn down the heat squeeze the juice of 1 lemon directly into the butter/oil and spoon over fish, chicken or seafood as it cooks for an additional 5 minutes. Serve with lemon wedges over a bed of shredded purple cabbage with Cajun baked potatoes (slice fingerling potatoes diagonally toss in olive oil, butter and our Louisiana Creole Spice Blend, bake until tender on 375 degrees, about 20 minutes). Now you're cooking!

 

 

Organic Fair Trade Cayenne Powder. Capsicum annuum. Hot and flavorful. This flavorful yet hot chili is used in many of the world's cuisines and should not be overlooked for heat or taste. A perfect addition to spice blends that tout heat, though not overwhelming. Due to its active ingredient capsicum, this chili is a powerful anti inflammatory and can be found in over the counter pain patches for muscle aches and arthritis.

Chipotle Chili Powder. Flavorful, aromatic, and wonderfully smoky with a slight kick of heat. We roast the chipotle chili right before we grind it for maximum flavor and aroma. This blend is hand crafted in small batches, sifted and then hand mixed to perfection. You will certainly taste the difference. A perfect 10 on meat, poultry, or seafood! A perfect addition to a delicious bowl of chili or sprinkled on corn. Click on this link for a kickin' chili recipe!

Blended with Ancho chiles, Chipotle chiles, smoked paprika, cumin, onion powder, and spices.

Basil leaf - Ocimum basilicum, sweet basil, robust, aromatic, minty and slightly peppery in taste. Excellent, bold flavor! Great to spice up, meats, stews, salads, pasta and sauces, pesto, pizza and yes, tea blends!  Basil is best used when added towards the end of cooking as it will loose it's flavor with intense heat.

 

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.

Southern Spice Chicken Blend. Aromatic, savory, bold, complex with a hint of sweetness. Oooooh Weee! This is a blend for when you want that home made, finger licking deliciousness. This bold and savory blend has a hint of sweetness that will have you and your family drooling when the fantastic aroma that fills the air slowly makes its way to their noses, whether you grill it, fry it, bake it or pan-sear it!

Blended with bouillon, Garlic, onion, thyme, cayenne, cinnamon, paprika and spices. It's darn good, and it's not even 11 spices.

For a quick and delicious recipe, click here http://www.lovethatspice.com/blogs/recipe-catalog/14654437-linguine-pasta-with-pan-seared-chicken

Garlic. Vibrant and aromatic. Everyone loves the taste and smell of garlic. This ancient staple works with just about anything you put it on. Add it to stews, soups or make a quick baguette appetizer by adding butter to french bread with a few sprinkles of garlic. Pop it in the oven for 5 minutes and you are ready to entertain!

Herb and Spice Seasoned Salt. This isn't your average seasoned salt. This smoky blend compliments most everything you put it on! 

Blended with smoked paprika, pink Himalayan sea salt, sugar, garlic, onion, thyme, and spices.

Herb Rice Blend. This rice blend is no boxed mix! Fresh ground parsley, basil, bouillon and thyme is a delight when added to rice or spaghetti. This blend also shines on chicken, fish, steak and as a compound butter (by adding 2 tbsp. of blend to a tub of butter, stir and refrigerate 24 hours). Great on garlic bread too. A kid favorite!

Try 3 1/2 tablespoons of this pleasing blend with 1 1/2 cups of uncooked rice, 2 1/2 cups of water, 1 tablespoon of butter and 10 pieces of spaghetti broken into pieces. Bring to a boil, then simmer 20 minutes.

This blend is also fantastic as a soup mix. Simply add 2 tbsps of this blend to 4 cups of chicken broth (low sodium please), 1 cup of diagonally chopped carrots and a pinch of crushed red chili. Let simmer for15 minutes or until carrots are tender. Next, add chicken breast and simmer until chicken Is cooked, about 15 minutes. 

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.

The taste is very similar to regular black pepper, and it is a relative of the species piper nigrum, but with a much hotter taste and an almost earthy, sweet overtone. The long pepper has been used for centuries in Mediterranean, African, Indian, and Indonesian cooking. Long pepper is also used as a spice for a variety of dishes, or as a substitute for regular black pepper. On a global scale, it has been used in pickles, preserves, curries, soups, sauces, or ground up and tossed with fresh fruit. 2 ounces

Louisiana Creole Spice. This blend is a bold slap to your taste buds Louisiana style. With garlic, onion, black pepper, paprika, salt, cayenne pepper and spices. You will enjoy this blend in rice, meats, stews or pan searing chicken, pork, shrimp or fish. In your face flavor!

Quick fix? Grab a catfish fillet rub with olive oil and generously rub this blend all over and pan sear over high heat for 4 minutes. Flip the fish over, turn down the heat to medium low,  squeeze the juice of 1 lemon directly into skillet and spoon over the fish until it is done cooking about 4 minutes.

Super Bowl Recipe? Grab a pound of chicken wings (discard the tips) toss in a bowl and rub with olive oil, then generously shake on this blend. Roll up your sleeves and mix the wings until they are generously coated. Toss in the oven for 45 minutes at 375 degrees. While you wait make the brushing sauce by combining 1/2 tablespoon of the blend, juice of 2 lemons and a teaspoon of olive oil, stir together. After 45 minutes, brush the wings with sauce and flip over put back in the oven for an additional 30 minutes at 415 degrees. Take the wings out of the oven and generously brush with the sauce and put back in the oven for 15 minutes. Remove from oven and toss with the rest of the sauce. Serve with a side of lemon and an ice cold beer!

 

Organic Madras Curry Powder. Bold, aromatic, slightly spicy, savory, and complex. Hand blended in small batches for optimal flavor and aroma. From the southern regions of India, comes this classic curry powder. Delicious and perfect on chicken, pork, fish, lamb, or even sprinkled on shrimp! Refillable Bag 2 ounces.

For a treat, sprinkle 3/4 tablespoons of this blend to 1 1/2 cups of cooked rice, 1/2 cup of steamed peas or corn and 2 tbsp of melted butter (or to taste) - simply delicious!

Blended with red chili flakes, turmeric, cardamom, fenugreek, cumin, ginger, cassia cinnamon, brown mustard seeds, and spices.

Mustard Seeds. Used as an ingredient in mayonnaise, marinades, and as a base for salad dressings when combined with olive oil and vinegar. Also used on potatoes in vegetarian and lentil dishes and in curries.

Onion Powder. Warm, pungent and slightly sweet. A perfect addition to your recipe. Onion powder is a wonderful culinary and medicinal spice.

Parsley, broken leaf can be used in anything from soups to sauces to vegetables. In Middle Eastern cuisine, parsley is the one of the main ingredients in dishes such as tabbouleh salad and is the main herb used in the stuffing for grape leaves and is often used in herb blends. As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb. More times than not you will find parsley in most Middle Eastern recipes. 1 ounce

Sizzlin Shawarma Spice is a blend straight out of the Middle East. Absolutely amazing flavor and can be used to flavor lamb, beef or chicken to be served in pita bread, couscous, in a fattoush salad or over a bed of rice. Also wonderful when sprinkled in hummus,

Hand-blended with lemon verbena , sumac, onion, garlic, cumin, mace, cayenne pepper and kosher salt.

To use as a marinade: add 1/2 cup yogurt, 1/4 cup water, 3 tablespoons fresh lemon juice, chopped onion, 3 garlic cloves chopped, 1 1/2 tablespoons olive oil and 1 tablespoons of this spice blend per pound of meat, mix until well blended. Add 3 pounds of boneless lamb shoulder cut in 1 1/2" strips (or your choice of meat) and marinate overnight or at least 12 hours. Pan sear meat on medium high heat for 4 to 6 minutes per side, squeeze juice of 1 lemon directly in the pan and then spoon over cooked meat several times to coat. Add a sprinkle of this spice blend prior to serving.

Salty, smoky, flavorful, savory. This salt blend delivers great taste and can be used on anything you would normally put salt on. The herbs and smoked paprika really make this smoky salt blend shine. Great on steaks, soups, fish, shrimp, potatoes, corn and veggies.

Blended with sea salt, smoked paprika, rosemary and thyme.

 

Organic Saffron. Saffron is a spice obtained from the flowers of the saffron crocus, a member of the iris family first cultivated in ancient Greece. Additionally, saffron, the most expensive spice in the world, is very expensive due to the amount of labor required to produce just a little saffron. Luckily, you need only a few threads in your recipe, making a gram enough for dozens of uses. Loaded with Zeaxanthin (and, to a lesser extent, lycopene and beta-carotene), vitamin B2, riboflavin and crocin. Seen as mostly a culinary herb, a new interest in herbal healing is saffron's new claim to fame. This herb is mentioned in the bible and was used by ancient Egyptians, Indians and Greeks alike.

*****1 GRAM OF WHOLE THREADS*****

Star Anise. Distinctive, sweet, bold. One of the key ingredients in to Chinese Five Spice and mulling spices. Superb on chicken, fish, duck, Cornish hen, pork and finishing sauces. Particularly used in Chinese Cooking. 2 ounces

Aleppo Pepper is a robust spice that comes from the region of Aleppo in Syria. It has a subtle, smoky earthiness to it with a raisin-like scent and moderate heat level. It is said to be reminiscent in flavor to pasilla chilies. It is often found in a crushed, flaky form and can be used in place of ordinary dried and crushed red chilies. 2.5 ounces, refillable bag.