An excellent blend that complements lamb, pork, and fish. Rubbed on tuna before quickly searing, it provides a sharp contrast to the delicate flavor of the fish. It makes a wonderful seasoning base for a pork or lamb stew with onions.

Contains: Black Pepper, Cumin Seed, Green Cardamom,Turmeric, and Coriander Seed.

A comforting blend of spices that evokes memories of Grandma’s kitchen, Apple Pie Spice is crafted to accent rather than dominate your cooking.  This aromatic combination also complements French toast, pastries, and puddings.

Contains: Cassia Cinnamon, Nutmeg, Cloves, and Mace.

Some of you may recall that Attila was our Tamworth Hog, not the leader of the Huns.  And while not a barbarian, he often ate like one.  This, a tribute to him, is an excellent rub for pork, beef, poultry or even strong fish. Try a balsamic glaze at the end of roasting.

Contains: Fennel Seed, Rosemary, Paprika, Coriander Seed, Black Peppercorns, Allspice, Thyme, Sage, Sea Salt, and Chiles.

Meaning “spices”, Baharat varies according to region.  Essential to Mid-Eastern cuisine they almost always contain pepper with several other complimentary spices.  This is a version typical of the Persian Gulf. Use as a dry rub with lamb, beef, poultry, or fish. Add to stews, lentils, or pilafs, or season vegetables prior to sauteing.

Contains: Kashmiri Chile Powder, Cassia, Loomi, Black Peppercorns, Coriander Seed, Cumin Seed, Green Cardamom, Nutmeg, Cloves

Bezar is a blend of spices that varies from area to area throughout Arabia.  Our version is a flavorful collaboration that goes equally well with poultry, fish, beef, or lamb.  Bezar should not be a dominant flavor that stands out but rather one that accents and adds intrigue.

Contains: Cumin, Fennel, Cassia Cinnamon, Turmeric, Coriander, Black Pepper, and Chile Peppers.

To pan-blacken fish, chicken, pork, or beef, heat a heavy skillet over high heat. Brush your food with oil and thickly encrust it with Blackening Seasoning mixed with salt to taste. Pan fry for 1-2 minutes per side or until done.

Contains: Paprika, Cayenne, Garlic, Black Pepper, White Pepper, Thyme, Jalapeno, Mustard, and Oregano.

Berbere is used in traditional Ethiopian stews known as “wats”.  It also makes a delicious coating for meats and vegetables that are to be fried. For some…it may be warm.

Contains: Paprika, Red Pepper, Cumin, Fenugreek, Black Pepper, Cardamom, Coriander, Ginger, Turmeric, Cassia Cinnamon, Allspice, and Ajwain.

Based on a Northwest “Pot-Latch” seasoning, this is a delicious blend that perfectly accents strong fish such as Salmon, Mackerel, or Bluefish.  Excellent as well on beef, poultry, potatoes, and corn on the cob.

Contains: Paprika, Black Pepper, Garlic, White Pepper, Cumin Seed, Sea Salt, Fennel Seed, Thyme, Onion, Celery Seed, and Cayenne.

Chaat Masala is an all purpose Indian Spice Blend that is both tangy and spicy.  It is traditionally used on street and snack foods and on fruit salads but is also the main seasoning in many dishes. It makes a nice addition to fried potatoes and vegetables.

Contains: Amchur, Cumin Seed, Kala Namak, Coriander Seed, Black Pepper, Cloves, Ajwain, Fennel Seed, Cassia Cinnamon, Green Cardamom, Chile Peppers, and Asafoetida.

Five Spice is used throughout southern China and Vietnam to season roast meat and poultry.  Five-spice powder encompasses all five flavors – sweet, sour, bitter, pungent, and salty. A little goes a long way. It is an excellent addition to marinades and is most famous for Five Spice Duck.

Contains: Star Anise, Cloves, Cassia Cinnamon, Fennel Seed, and Black Pepper.

A classic American spice blend. Thanks to our displaced cousins to the South we have this zesty combination that is great on steaks, seafood, chicken, and just about anything that you want to add a little kick to. A taste of Louisiana for those of us in the North.

Contains: Paprika, Garlic, Onion, Basil, Black Pepper, Oregano, Thyme, White Pepper, and Cayenne.

The British developed curry powders in order to provide a ready-made spice mixture that was equivalent to the seasonings they had become accustomed to while in southern India. Curry powder is an excellent addition to scrambled eggs, dips, and sauces.

Contains: Coriander, Cumin, Turmeric, Fenugreek, Green Cardamom, Ginger, Mustard, Black Pepper, Cassia Cinnamon, Chile Pepper, and Cloves.

Originally from Egypt, Duqqa is a savory blend that is used as a dip with bread and olive oil.  It also makes a great coating for fish, lamb, and poultry, or try sprinkled on salads and vegetables.

Contains: Hazelnuts, Sunflower Seed, Coriander Seed, Sesame Seed, Black Peppercorns, Cumin Seed, Fennel Seed, Spearmint, and Sea Salt.

An Adobo style blend, Eastern River has a deep and rich flavor that works well with all meats. Excellent as a dry rub on your favorite cut of beef.  Great on burgers before grilling. Try dredging seafood prior to coating with egg and flour.

Contains: Chile Pepper Powder, Black Pepper, Cocoa, Garlic, Cumin, Coffee, Chipotle Chile Pepper, Onion, Sea Salt, Oregano, and Saigon Cinnamon.

An outstanding blend to season your favorite cut of beef, this savory combination of herbs and spices will enhance the natural flavors of your meat rather than overwhelm it. For those of you that prefer a more traditional Steak Seasoning, this one is quite different from Eastern River Cattle Cover.

Contains: Black Pepper, Celery Seed, Garlic, Onion, Paprika, Sea Salt, Sugar, and Nutmeg.

This subtle blend will add instant heat and a depth of smoky flavor. Perfect for grilling when you want to ratchet the spice up a notch. Try sprinkled on chops, steaks, fish, chicken, or dusted across potato salad, deviled eggs, or corn on the cob.

Contains: Black Pepper, Hickory Smoked Sea Salt, Cayenne Pepper, Smoked Serrano Chiles

Foghorn Leghorn in a bucket of brine, with these fine spices and herbs.  What more needs to be said?  A prolonged soak in this blend will leave your poultry infused with a wonderful citrus and herb flavor.

Contains: Orange Peel, Lemon Peel, Black Pepper, Cassia Cinnamon, Crystallized Ginger, Coriander, Thyme, Rosemary, Allspice, and Bay Leaves.

This is the principal spice blend of North Indian cooking. Garam Masla is generally used with restraint and is often used with lamb, chicken, rice, cous-cous, and Biryanis.

Contains: Cumin, Cassia Cinnamon, Black Pepper, Green Cardamom, Coriander, Cloves, and Mace.

Harissa hails from North Africa and is a fiery blend that is a staple of Tunisian cuisine.  Mix with Olive Oil and a little water to make a thick paste and use as a condiment, or unmixed as a seasoning for meats, stews, and couscous. Try blending with plain white yogurt and use as a dip or spread for sandwiches.

Contains: Paprika, Sea Salt, Cumin Seed, Smoked Paprika, Garlic, Cassia Cinnamon, Chile Peppers, Caraway Seed, Coriander Seed, Lemon Peel, Spearmint, and Bird’s Eye Chiles.

Essential to the cuisine of Yemen and popular in Israel, it is used as a rub prior to grilling meats, vegetables, and seafood.  Also used to season stews, sauces, curries, and rice.

Contains: Black Peppercorns, Cumin Seed, Turmeric, Coriander Seed, Green Cardamom, Cloves

A fragrant combination that evokes the countryside of France, Herbs de Provence are used to flavor grilled foods such as fish and meat, as well as vegetables and stews.  Try adding it to eggs or use to make a seasoned butter.

Contains: Basil, Tarragon, Marjoram, Thyme, Lavender, and Fennel Seed.

This is a rather complicated and warm curry powder that showcases some of the interesting flavors of Western Africa.  A great addition to stews and pulses as well as a dry rub for grilled meats.

Contains: Brown Mustard Seed, Coriander Seed, Black Pepper, Cumin Seed, Allspice, Caraway Seed, Turmeric, Ginger, Paprika, Bird’s Eye Chile, Grains of Paradise, Nutmeg, Cassia Cinnamon, Cubeb Pepper, Kashmiri Chile, Thyme, Smoked Serrano Chile, and Cloves.

Jerk is traditionally used as a coating for goat and pork. These days it is used on just about anything. This is a mild version as many people enjoy the flavor of Jerk but don’t enjoy the intense heat that can accompany it. Spice it up with the chile of your choice; a Scotch Bonnet or Habanero would be traditional.

Contains: Mustard Seed, Ginger, Garlic, Paprika, Chile Powder, Fennel Seed, Thyme, Allspice, Onion, Black Pepper, Cayenne, Cassia Cinnamon, and Cloves.

From the Republic of Georgia comes this savory blend of herbs.  While it makes a delicious rub for meats and seafood, it truly shines in bean dishes and in Kharcho, a traditional Georgian soup made with walnuts, dried fruit and beef or lamb.

Contains: Coriander Seed, Basil, Dill, Winter Savory, Fenugreek, Mustard, Parsley, Spearmint, Calendula, and Bay Leaves.

Mary never had lamb like this. Added to some olive oil, red wine and a little salt, this will make a marinade that will infuse your lamb or Venison with a rich panorama of flavor just begging to be grilled. Baaaa.

Contains: Spearmint, Rosemary, Garlic, Black Pepper, Saigon Cinnamon, Coriander, and Onion.

A deliciously light blend to be used on seafood, poultry or even potatoes and rice. The combination of mint and citrus evoke temperate climes, white sand beaches and fruity drinks with umbrellas.

Contains: Lemon Peel, Spearmint, Oregano, Lemongrass, and Black Pepper.

A terrific seasoning for your crab, shrimp, or crawfish boil. Adds a new dimension of taste to corn on the cob, eggs, and is great sprinkled over popcorn.

Contains: Black Pepper, Ginger, Celery Seed, Mustard Seed, Paprika, Cassia Cinnamon, Bay Leaf, Green Cardamom, Cloves, and Mace.

A woodsy blend that complements wild game, especially venison and boar, and goes equally well with beef, pork, and lamb. Lightly coat your cut of meat with the rub, salt if desired, and allow to rest for up to 2 hours before grilling.

Contains: Juniper Berries, Black Pepper, Allspice, Bay Leaves, and Cloves.

A citrus based blend with spice overtones, it is excellent on lamb, poultry, and seafood. Blend with olive oil and honey for a delicious marinade or use as a dry rub prior to grilling.

Contains: Orange Peel, Cumin Seed, Coriander Seed, Ginger Root, Black Pepper, Turmeric, Saigon Cinnamon, Oregano, and Chile Pepper.

Also known as Bengali Five-Spice, this blend is indispensible for creating many Indian Dals and vegetarian dishes. Normally the mixture is fried in oil or ghee until the seeds begin to pop, then additional ingredients are added.

Contains: Fenugreek Seed, Brown Mustard Seed, Nigella Seed, Cumin Seed, and Fennel Seed.

Our Persian Blend is a perfect combination of mystery and decadence. The floral notes linger in the background and tempt your senses. An outstanding addition to poultry, delicate seafood, couscous and rice.

Contains: Cassia Cinnamon, Green Cardamom, Cumin, and Red Rose Petals.

Pickling Spices are an essential ingredient if you are considering making corned beef, chutneys, pickled fruits and vegetables, or spiced vinegar. For most uses, the spices should be tied into a muslin bag.

Contains: Yellow Mustard Seed, Black Pepper, Allspice, Cloves, Coriander Seed, Dill Seed, Chile Pepper, Cassia Cinnamon, Ginger, Bay Leaves, and Mace.

A traditional blend that enhances the natural flavors of all poultry and stuffings, it makes a  great addition to marinades and gravies and will add depth to egg dishes.

Contains: Thyme, Sage, Marjoram, Rosemary, Winter Savory, and Black Pepper.

Our Pumpkin Pie Spice is a subtle blend of traditional flavors with a touch of sophistication. A rich well balanced medley that is sure to accent everything from your favorite pies to pancakes and soups.

Contains: Ginger, Saigon Cinnamon, Cassia Cinamon, Clove, Nutmeg, and Cardamom.

Essential to Moroccan cuisine, Ras el Hanout translates as “Top of the Shop” and rarely contains less than 12 ingredients and may have as amny as a hundred.  It has a flavor that can be difficult to describe yet suggests many things. It is used to season tagines, rice, couscous, and pairs especially well with lamb and poultry.

Contains: Cassia Cinnamon, Nutmeg, Rose Petals, White Pepper, Mace, Turmeric, Ginger, Long Pepper, Fenugreek, Black & Green Cardamom, Nigella, Galangal, Mustard Seed, Grains of Paradise, Allspice, Sichuan Pepper, Cloves, Anise Seed, Ajwain, Chiles, Lavender, and Bay Leaf.

Perfect for adding an Italian flair to your cooking, Rosemary’s Blend is onobtrusive yet contributes necessary Italian flavors. Great in tomato sauces, on poultry, or seasoned potatoes and vegetables.

Contains: Oregano, Basil, Thyme, and Rosemary.

Mix Rusty’s Blend in a 4 to 1 ratio of blend to brown sugar and cover your favorite piece of the “Other White meat”. Slow cook in your smoker or grill until you can’t take it anymore. Enjoy. Lick your fingers…again.

Contains: Garlic, Paprika, Onion, Ancho Chile, Sea Salt, Coriander, Black Pepper, Lemon Peel, White Pepper, Mustard, Celery Seed, and Cayenne.

A rich blend of several chiles, this is sure to add both great flavor and depth to your favorite chili without melting your face. May also be used with both fajitas and tacos.

Contains: Ancho Chile, Smoked Serrano Chile, Guajillo Chile, Pasilla Negro Chile, Cumin, Garlic, Oregano, Cocoa, True Cinnamon, and Chipotle Chile.

A tangy blend with a mild bite, Seven Seas pairs well with seafood, poultry, pork, and vegetables, or try sprinkled on rice or even popcorn.

Contains: Mustard Seed, Lime Peel, Aleppo Pepper, Cassia Cinnamon, Garlic, Sea Salt, Allspice, and Onion.

Roughly translated, this is Japanese for “Seven Spice Chile Pepper”. A fragrant combination that varies by region, 7-Spice is used to add both heat and flavor to many dishes such as soba noodles, udon, beef tataki, rice, and Yakitori. This has very mild heat.

Contains: Chile Powder, Orange Peel, White Sesame Seed, Poppy Seed, Black Sesame Seed, Sichuan Pepper, and Nori.

The unique flavor and tingly numbness of the Sichuan peppercorns combine with the flavors of the Spice Trail to create a blend that perfectly complements chicken, duck, pork, and seafood. Use as a dry rub or as seasoning for a stir fry.

Contains: Sichuan Pepper, Ginger, Onion, Garlic, Nutmeg, Star Anise, Cloves, and Cassia Cinnamon.

A delicious blend of flavors that will transform your cider or red wine into a truly warming drink.  The Silk Road (it was actually many) was the trade route between China, India, Persia, and the Mediterranean, and was responsible for the distribution not only of silk, but also of knowledge, culture, and of course Spices.  It seemed appropriate to name our Mulling Spices after this well traveled path as the ingredients come from many differnet and far flung places.  Use 1-2 tablespoons per 1/2 gallon of cider or wine.

Contains: Crystallized Ginger, Cassia Cinnamon, Lemon Peel, Green Cardamom, Orange Peel, Cloves, Allspice, Black Pepper, and Tahitian Vanilla.

In Sri Lanka, spices are sometimes roasted to a deep brown before grinding.  This imparts a darker and deeper flavor to the curry. Sri Lankan is a mild curry that goes well with lamb, poultry, or seafood.

Contains: Coriander Seed, Cumin Seed, Fennel Seed, Fenugreek, Curry Leaf, Cayenne, Green Cardamom, Cassia Cinnamon, and Cloves.

Pronounced “table” ,Tabil translates as Seasoning and at one time meant ground coriander. A mainstay of Tunisian cuisine, it is used to flavor beef, veal, seafood, rice, couscous, and vegetables. We also find it to be an excellent rub for pork.

Contains: Coriander Seed, Garlic, Caraway Seed, and Chile Peppers.

In Pakistani and Punjabi Indian Cooking, this blend is  used to marinate poultry, seafood, lamb, or paneer prior to cooking in a Tandoor oven.  Mix 2-3 tablespoons with 1 cup of plain yogurt and marinate for up to 24 hours prior to cooking.  Baste the items with the marinating liquid as it cooks and serve with Basmati rice.

Contains: Cumin Seed, Turmeric, Garlic, Coriander Seed, Ginger, Kala Namak, Amchur, Kashmiri Chile, Cassia Cinnamon, Mace, Cloves, Annatto

Vindaloo is native to the Indian Island of Goa. It is traditionally a fiery hot dish made with vinegar and pork but you may substitute the protein of your choice. The “heat” is up to you. This version is relatively mild. Add additional cayenne to liven things up.

Contains: Cumin Seed, Coriander Seed, Cayenne, Brown MustardSeed, Paprika, Garlic, Fenugreek, Cassia Cinnamon, Cloves, Black Pepper, Turmeric, Green Cardamom, and Ginger.

In use since the 1700’s, Dream Blends help provide restful sleep and ease nightmares. Place under or in your pillow and allow the scented herbs to transport you to the land of dreams and peaceful sleep. Each herb has been chosen for its ability to calm, sooth and promote peaceful dreaming.

Contains: Rosemary, Lemon Verbena, Spearmint, Lavender, Rose Petals, Cassia Cinnamon, and Cloves.

Believed to stimulate the brain and improve memory retention, try sprinkling on meats, vegetables, and breads, or mix with olive oil for use as a dipping sauce. Makes a great addition to tomato sauce or blend with Kalamata olives mixed with a little olive oil and topped with Feta cheese.

Contains: Thyme Leaf, Hyssop, Sumac, Sesame Seed, Oregano, Nigella, and Sea Salt

Za’atar is a mixture indigenous to North Africa, Syria, Israel, Lebanon in addition to Turkey and Jordan. It is sprinkled on meats, vegetables, and breads, and is also mixed with olive oil for use as a dipping sauce. It almost always contains thyme but in this version sumac is more prevalent.

Contains: Sumac, Cumin Seed, Thyme, Paprika, Sesame Seed, and Sea Salt.

A delicious blend with an Asian accent that works well with both seafood and poultry. Use as a dry rub on salmon, tuna, scallops, or shrimp, or in a marinade for chicken or duck.

Contains: Orange Peel, Black Peppercorns, Coriander, Star Anise, Cumin Seed, Fennel Seed, and Sesame Seed.

Ziggy’s is named after our son’s cat. Every so often it appears that his brain will catch on fire and he will tear through the house for no apparent reason.  Then he returns as if nothing happened.  That being said, it’s an excellent choice to add a Mexican flair to your cooking. It goes equally well with beef, chicken, pork, or seafood, and is a great addition to chili. Try it as a taco or Fajita seasoning.

Contains: Chile Powder, Cumin Seed, Cayenne, Garlic, Basil, Coriander Seed, Oregano, and Thyme.