Rose Harissa

History Harissa, a spicy condiment originating from North Africa, particularly Tunisia, boasts a rich history steeped in culinary tradition. Originally crafted from hot chili peppers, garlic, and a blend of spices such as coriander, cumin, and caraway, harissa served as a versatile staple in Maghreb (the region of north Africa lying west of Egypt) cuisine. Its fiery flavor profile and robust aroma quickly spread across the Mediterranean and Middle Eastern regions, where it became integral to various dishes, from couscous to grilled meats. Yotam Ottolenghi, a prominent figure in modern Mediterranean cuisine, played a pivotal role in popularizing rose harissa through his innovative recipes and culinary influence. Ottolenghi's use of rose harissa showcased its ability to impart a unique floral complexity to dishes, capturing the attention of chefs and home cooks alike. His creative approach and widespread acclaim helped introduce rose harissa to a global audience. Summary Rose harissa incorporates the traditional spicy base of harissa with the delicate fragrance of roses. This infusion introduces subtle tartness and floral complexity, distinguishing it as a cherished ingredient in contemporary Mediterranean and Middle Eastern cuisines. Ingredients Guajillo Flake, Roses, Caraway, European Coriander, Smoked Sweet Paprika, Garlic, Hungarian Paprika, Chile Pepper, Cumin Seed, Kosher Salt, Citric Acid, Indonesian Cinnamon Why We Love It Rose harissa enriches dishes with depth and sophistication. The addition of roses enhances the aroma and balances the traditional spiciness of harissa with gentle sweetness and tanginess. Its versatility makes it ideal for marinades, dips, dressings, and as a flavor enhancer in soups and stews. The More You Know In contrast to traditional harissa, known for its intense heat, rose harissa offers a more nuanced flavor experience. While retaining the spicy base, rose harissa introduces floral notes and a touch of acidity. This makes it appealing to those seeking a complex flavor profile that includes floral and citrus elements.

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KC Tailgater's BBQ Rub

Iconic BBQ for any occasion  History Kansas City, Missouri is synonymous with barbecue. In fact, KC is known as the BBQ capital of the world and is home to both its own barbecue society and the largest BBQ celebration on the globe - The American Royal World Series of Barbecue. Here’s a short version of how it got there: With a thriving rail hub and meatpacking industry, KC in the early 20th century was poised to be the birthplace of a cooking tradition that would become an indelible part of the culture of Kansas City and a hallmark of American BBQ. The man who started it all, colloquially known as the Barbecue King, was Henry Perry, a 15 year veteran Mississippi riverboat cook, who set down roots in KC and started a stand slinging BBQ in an alley in the Garment District. That one tiny business blossomed into the wildly delicious and good-spiritedly competitive KC BBQ culture we know today.  Perry’s cooking style is the sturdy foundation that Kansas City BBQ has grown from, and our KC Tailgators BBQ Rub pays homage to those iconic flavors. There are four distinctive styles of American BBQ: Carolina, Texas, Memphis, and Kansas City. So what are the characteristics that set KC BBQ apart? Dry Rub - While some styles use salt and pepper or vinegar on their meats, KC pitmasters use a bold blend of spices in a signature dry rub before cooking. Variety - KC BBQ involves the broadest range of proteins of any American BBQ style. Expect to find pork, beef, chicken, lamb, venison, catfish, sausage, and the list goes on.  Wood Smoke - Traditional KC BBQ uses hickory and oak chips for smoking meats. Thick Sauce- KC style BBQ sauces are tomato-based, with molasses and lots of black pepper. Burnt Ends - Crispy, fatty, salty, and to-die-for delicious, burnt ends are the end pieces trimmed off a slab of barbecued brisket and they are a staple in KC BBQ cuisine. Summary  Our KC Tailgater’s BBQ Rub was made to complement any protein you could imagine to pair it with. Created in the traditional KC BBQ style of dry rub, it shines when applied before cooking low and slow in a smoker, on the grill, or even in your home oven or stovetop. Because this blend is so versatile, if you’ve only got room for one BBQ rub in your pantry, Tailgater’s is the one to choose. Ingredients A masterful blend of Paprika, Garlic, Brown Sugar, Cumin, Black Pepper, Kosher Salt, European Coriander, Black Pepper, Mustard, Thyme, Sage, Celery Seed, Cloves, and Turkish Oregano. This blend hits on all the flavors your heart longs for in a BBQ rub - sweet heat, savory and sharp notes, and satisfying umami.  Why We Love It To put it simply, KC Tailgater’s BBQ Rub makes all our barbecue dreams come true, fulfilling all those quintessential summer scents and flavors. This blend is so easy to use, and delivers such an incredible punch of flavors, it’s as close as you’ll get to foolproof BBQ.  The More You Know What’s in a name? Beyond barbecue, Kansas City has many long standing local cultural traditions, one of which is the tailgate party. Before any major sporting event, concert, or other stadium occasion you can find folks showing up bright and early to the parking lot with grills, tents, tables, and a whole lot of food! Tailgating is a social event that brings the community together with good times for all. We chose the name KC Tailgater’s BBQ Rub to invoke that spirit of camaraderie and celebration.

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Herbes de Provence

Herbes de Provence: Bringing the Garden to Your Kitchen Experience the rustic charm of Provencal cuisine with our exquisite blend of dried herbs. Let your dishes shine while enhancing their natural flavors. From roasted meats to grilled vegetables and savory sauces, Herbes de Provence adds a touch of southern France to every bite. IngredientsA salt-free medley of Marjoram, Savory, Chervil, Thyme, Dill, and Tarragon. Each herb in our blend is carefully selected to evoke the essence of the Provence region, capturing the essence of sun-drenched fields and fragrant gardens. Why We Love It This blend is an excuse to celebrate the culinary legacy of Julia Child, who introduced Herbes de Provence to American kitchens. As we honor Women's History Month, it's the perfect time to pay tribute to Julia's pioneering spirit and her profound influence on our culinary culture. Julia revolutionized the way Americans approached cooking. Through her iconic cooking shows and bestselling cookbooks, such as "Mastering the Art of French Cooking," Julia made French cooking techniques and ingredients accessible to everyone. She is the reason many of us fell in love with Herbes de Provence, incorporating its aromatic flavors into our kitchens with her infectious enthusiasm. Her warmth and humor endeared her to millions, inspiring a generation of home cooks to cook with passion, fearlessness, and a sense of adventure. Beyond just recipes and ingredients, Julia Child's advocacy for quality ingredients and culinary education elevated the standards of American cooking. She laid the groundwork for the modern food culture we enjoy today. Let's celebrate Julia Child's enduring legacy and the mark she has left on our kitchens and hearts. Recommended Recipes: Get Creative in the Kitchen! Herbes de Provence Salmon Frittata for a delightful brunch affair. Transport your taste buds to the Mediterranean with a refreshing Herbes de Provence Chicken Salad. Cozy up with a bowl of Beet Pappardelle with Herbes de Provence The More You Know Did you know that Herbes de Provence is a staple in traditional French dishes like ratatouille and bouillabaisse? Discover how a pinch of lavender adds a touch of citrus, mint, and floral notes to your dishes, reminiscent of Provence's lavender fields. Lavender is a recent addition to this blend - added as an homage to the lavender fields in the region. Our blend keeps it classic and does not feature lavender, but you can always add a pinch yourself — about 1 tsp per 1/2 cup. Summary Whether you're a seasoned chef or a home cook exploring new flavors, Herbes de Provence is your secret weapon to using herbs. Add a dash of Provencal magic to your dishes and transport your taste buds to the sun-kissed landscapes of southern France. Don't miss out on our exclusive March promotion! Stock up on Herbes de Provence and infuse your cooking with the flavors of Provence. Bon appétit! À bientôt, -Jamie

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Advieh 101

As the weather turns crisp, it’s time for warm, cozy meals — and this month, we're all about one of our favorite and most versatile spice blends, Advieh. Comforting and fragrant in both sweet and savory cooking, Advieh is a true kitchen multitasker. A Persian Pantry Staple A cornerstone of Persian cuisine, Advieh balances sweet, floral, and earthy flavors in one blend. Ours combines Cinnamon, Cardamom Seed, and Roses with Cumin, Black Pepper, and a bright pop of Coriander. Traditionally used in rice pilafs, lamb, and chicken, it also shines as a fragrant swap for cinnamon in baking. Try It, You'll Like It Getting hungry? Here are some of our favorite recipes featuring this Persian superstar. Sheet Pan Advieh Chicken Get the recipe. Advieh-Spiced Persian Meatballs Get the recipe. Advieh Date Bars Get the recipe. Tips & Tricks Easy ways to incorporate Advieh into your cooking. Rub It: Advieh makes an excellent rub for roasted meats and vegetables. Bake It: Swap out cinnamon for an equal amount of Advieh in cakes, cookies, and pies. Stew It: Give beef or lamb stew a Persian twist by switching up your go-to spices to this floral feature. Mix It: Combine Advieh with sugar for a beautiful, aromatic cocktail rim.

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