Limón-Chile Spice 101

Welcome to August! As the dog days of summer linger, we’re reaching for fresh salads and chilled fruit — both of which pair perfectly with Limón-Chile. Bold and tangy, this blend is inspired by the classic combo of chiles and citrus found ubiquitously in Mexican street food, and it complements everything from melon to mango, ceviche to salads. Meet Our Super Sprinkle Across Latin America, the pairing of chiles and citrus has long been a cornerstone of cooking, enhancing freshness and balancing richness. To capture those flavors in our Limón-Chile, we combined the fruity heat of Urfa Biber and Marash Chile Flakes with tart Sumac and zesty lime, creating a super sprinkle that lights up anything it touches. Tips & Tricks Sprinkle! Sprinkle over fresh fruit and vegetables like watermelon, mango, cucumber, tomatoes, and jicama.   Rim! Use Limón-Chile as a salty, spicy, tart, and stunningly pretty cocktail rim for margaritas. Coat! Coat grilled corn with a mixture of mayo and sour cream, roll in crumbled cotija cheese, and sprinkle with Limón-Chile for excellent elotes.  Try It, You'll Like It Use Limón-Chile anywhere you want to turbocharge the flavor of your dish.Tostada Salads with Limón-Chile   Get the recipe.

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Chimichurri Spice 101

Hello, June! Summer's coming in hot, and this month we're focusing on our Chimichurri Spice. This bold, vibrant blend is the ultimate base for chimichurri sauces and the perfect way to kick off grilling season. An Argentinian Essential Chimichurri is a staple sauce in Argentinian cuisine, served with everything from grilled meats to roasted vegetables. Its origin story is a bit of a mystery, with credit given to Irish, English, and Basque immigrants, as well as the local Quechua peoples. Wherever it came from, one thing’s for sure: Chimichurri is an essential part of Argentinian food culture, found everywhere from family kitchens to street food carts. Overheard at the Spice Shop "But ... isn't chimichurri supposed to be green? Why is this blend red?" Great question! And one we get a lot. The green comes from fresh herbs — parsley, cilantro, or both. Our spice blend isn’t meant to replace those, but to complement them. Think of it as your flavor foundation. Flank steak featuring our Chimichurri Spice. Try It, You'll Like It! Whip up a batch of this delicious condiment with our Chimichurri Spiced Olive Oil recipe. Whisk together 2 tablespoons Chimichurri Spice, 1 tablespoon red wine vinegar, 2 teaspoons Pacific Flake Sea Salt, 2 tablespoons finely chopped fresh parsley, and 1/2 cup extra virgin olive oil. Or, simply replace all the dried spices in your favorite chimichurri recipe with an equal amount of Chimichurri Spice and enjoy.  Tips & Tricks Make your chimichurri the night before and let its flavors meld overnight in the fridge — trust us, it’s worth the wait. While it's best known as an accompaniment for steaks, chimichurri is incredibly versatile. We rounded up 15 of our favorite ways to use it. Chimichurri Spice is a mild blend of chiles and spices — try sprinkling it anywhere you’d usually reach for chile flakes for a flavorful twist.

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Orange Tarragon Spice 101

Welcome to May! We’re right around the corner from fresh, garden-grown produce and farmers market finds. Orange Tarragon, a French-inspired blend perfect for the season. Tarragon has a long history in French cuisine. Thought to be native to Central Asia, the herb likely made its way to Europe through early trade routes. Its green and anise-like flavor became synonymous with French cooking during the 18th century and has come to represent elegance, refinement, and balance. Our Orange Tarragon pairs tarragon's herbaceous, aromatic sweetness with the orange peel's brightness, adding the classic French flavors of shallots, chives, garlic, and black pepper. Butter Up As with all things French, Orange Tarragon pairs exceptionally well with butter. We love using it to make compound butter either by simply mixing a tablespoon of ground spice with a stick of softened butter or getting extra fancy with this recipe. Dollop your compound butter on fish, green beans, asparagus, and peas; add it to broth for steamers like clams and mussels; toss with fresh pasta dishes; or give some French flair to baked russets or roasted new potatoes.  Try this recipe for halibut cooked in the French "en papillote" (in parchment) style using Orange Tarragon compound butter. Try It, You'll Like It Easy ways to incorporate Orange Tarragon into your cooking. Worth the Squeeze: Mix Orange Tarragon with lemon or orange juice, extra virgin olive oil, and sea salt for an excellent marinade or vinaigrette. If you’re making a marinade, a splash of white wine really brings out the flavors. Shake It Up: Coat chicken breasts, slab-cut zucchini, or asparagus with a splash of oil and a shake of Orange Tarragon and toss them on the grill.  Snack Time: Mix a teaspoon of Orange Tarragon into ⅓ cup of cottage cheese and spread on toast for a mid-afternoon snack.

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Mulling Spice 101

History: Mulling spices have a storied history, tracing back to medieval Europe where they were used in a variety of drinks to promote health and warmth during the cold months. The practice of mulling wine with spices such as cloves, cinnamon, and nutmeg was particularly popular in Victorian England as a way to make wine more palatable and to add a layer of warmth during the chilly winters. The spices used were believed to have beneficial properties, and the aromatic concoction was a staple at many gatherings. Summary: Mulling spice is a warm, aromatic blend of spices. Traditionally used to infuse hot beverages like cider or wine, it adds cozy, spiced flavors perfect for cold-weather drinks and festive gatherings. Ingredients: Star Anise, Cinnamon Cassia Chip, Green Cardamom, Chopped Ginger, Jamaican Allspice, Orange Peel, and Cloves. Why We Love It: We love Mulling Spice for its ability to transform simple drinks into festive, heartwarming concoctions. There's nothing quite like a hot mug of mulled cider or wine, infused with our Mulling Spice, to make a winter evening feel special. The rich, spicy aroma that fills the kitchen while it simmers is just as delightful as the taste. It's our go-to for holiday gatherings, providing a simple yet profound way to enhance the seasonal cheer. The More You Know: Mulling spices aren't just for alcohol! They can be used to infuse non-alcoholic drinks like hot apple cider or cranberry juice for a flavorful, cozy alternative.

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Cuban Spice 101

History: The origins of Cuban cuisine are a melting pot of the various cultures that have inhabited the island, including Spanish, African, and Caribbean influences. This blend reflects the historical trade routes and cultural exchanges that have shaped Cuban culinary traditions. Summary: Cuban Spice is a vibrant blend that captures the essence of Caribbean cuisine with a mix of savory and aromatic ingredients. This blend is salt-free, enhancing dishes without added sodium, and features a surprising hint of citrus that comes from orange peel, adding a fresh zest to its profile. Ingredients: Garlic, Cumin, Orange, Turkish Oregano, Black Pepper, Mexican Oregano, Citric Acid. Why We Love It: Cuban Spice's robust garlic and cumin base, paired with the dual punch of Mediterranean and Mexican oreganos, offers a depth of flavor that works wonders on simple meats like pork and chicken. The zesty kick of orange peel makes it exceptional for brightening up bean dishes and rice. The More You Know: Unlike many other Latin American cuisines, Cuban food is not typically spicy. Instead, it relies on bright and savory flavors from garlic, citrus, and herbs.

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Northwest Tea Time 101

History: Northwest Tea Time brings together the world of tea in one harmonious blend, highlighting the rich history and tradition of tea consumption across continents. Assam, from the lush river valleys of India, has been enjoyed since the British colonial era and is known for its robust, malty flavor that can stand up to milk and sugar. Keemun, cultivated in China’s Qimen region, is a tea lover’s favorite, often referred to as the “Burgundy of teas” due to its smooth, slightly sweet profile and deep complexity. Lapsang Souchong, the boldest member of this trio, is famous for its smoky aroma, achieved by smoking the leaves over pine fires. This technique originated out of necessity during long trade voyages but has since become an iconic part of the tea’s character. Summary: Northwest Tea Time is a thoughtfully crafted blend that merges the strength of Assam, the smooth elegance of Keemun, and the adventurous smokiness of Lapsang Souchong. It’s designed to capture the feeling of the Pacific Northwest’s cool, rainy atmosphere, making it the perfect cup to warm you up during those long, gray days.  Ingredients: Assam Tea, Keemun Tea, Lapsang Souchong Why We Love It: We love Northwest Tea Time for how it perfectly encapsulates the spirit of a misty morning in the Pacific Northwest. The malty, full-bodied Assam forms a solid foundation, while Keemun’s smooth sweetness adds balance, and Lapsang Souchong brings a smoky twist that’s just right. This blend feels like a warm, inviting hug in a cup—ideal for rainy day relaxation, paired with a good book, or a peaceful moment of reflection by the window. The More You Know: Tea isn’t just for drinking! Try using Northwest Tea Time in cooking and baking to bring its complex flavors to your culinary creations. Infuse broths or soups for a smoky depth, marinate meats for a subtle tea flavor, or even add it to baked goods for a creative twist that will surprise and delight your taste buds.

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Mole Olé

Summary: Say hello to Mole Olé, your new favorite spice blend inspired by the bold, complex flavors of traditional Mexican mole. This handcrafted blend combines a medley of chiles, sesame, and aromatics with just a hint of cocoa to deliver that deep, rich, chocolatey taste mole is famous for. And the best part? It’s completely salt-free, making it a perfect addition to chili con carne or as a savory rub for meats.  History: Mole has deep roots in Mexican cuisine, with its origins believed to date back to the colonial period. The word "mole" comes from the Nahuatl word molli, meaning "sauce." Traditionally, mole was a celebratory dish, crafted with love and care for special occasions. Recipes varied by region and could contain as many as 30 different ingredients, often requiring days of preparation. Over time, mole has evolved into a beloved national treasure, with each family and region bringing their own twist to the classic sauce.  Ingredients: Guajillo, Ancho, White Sesame, Cocoa Powder, Mulato, Brown Sugar, Smoked Paprika, Paprika, True Cinnamon, Garlic, Onion, Mexican Oregano, Allspice, Anise, Cumin, Cloves. Why We Love It: Mole is famous for its labor-intensive process and lengthy ingredient list. Mole Olé offers an easier way to capture deep, complex flavors, without the time commitment. It’s perfect for adding a mole-inspired touch to everyday dishes like tacos, roasted chicken, or even roasted veggies—giving a rich, flavorful boost to your weeknight meals. The More You Know: The most famous type of mole that includes chocolate is Mole Poblano, originating from the state of Puebla. Mole Poblano is a rich, dark sauce made with a blend of dried chiles (such as ancho, pasilla, and mulato), nuts, seeds, spices, and a small amount of dark, unsweetened chocolate. 

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Roast Chai

History Chai has been enjoyed for centuries as a comforting and invigorating beverage. Traditionally made with a mix of warming spices like cardamom, ginger, cinnamon, and cloves, chai has traveled far from its origins in India, evolving into countless variations. Our Roast Chai is a unique twist on this timeless classic, drawing inspiration from the rich tradition while offering a new flavor profile for modern tea lovers. Summary Roast Chai is a mellow and roasted version of the classic chai spice blend. By leaving out ginger and cardamom and roasting the spices, we've created a chai mix with subtle hints of chocolate and coffee, especially when paired with black tea like Assam. For those looking for a caffeine-free option, Rooibos makes a perfect substitution, offering the same depth of flavor without the buzz. Ingredients European coriander, cinnamon cassia chips, fennel seed, cumin, Vietnamese black peppercorns, and cloves. Each spice is roasted to bring out its unique character, giving this chai its distinctive, mellow taste. Why We Love It We love Roast Chai for its rich, roasted flavor that sets it apart from traditional chai blends. The roasting process adds a depth that makes it perfect for those looking for a smooth and balanced chai experience. The More You Know The heat from roasting causes the Maillard reaction, a chemical process that enhances the aroma of spices. This is why roasted spices often have a nutty, smoky, or slightly caramelized scent.  

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Pumpkin Pie Spice

History Pumpkin pie spice is a blend of warm, aromatic spices that were originally brought to Europe from Asia during the spice trade, starting as early as the Middle Ages. In colonial America, these spices became essential in cooking and baking, especially during the autumn and winter months when their warming qualities were most appreciated. Early settlers adopted pumpkin as a staple food because it was easy to grow and store, leading to the creation of spiced pumpkin dishes, which began appearing in cookbooks in the 17th and 18th centuries. However, the idea of "pumpkin pie spice" as a pre-mixed blend didn’t emerge until the 20th century. Summary  Our pumpkin pie spice is anything but basic—made of historically rare spices sourced from the renowned Spice Islands and beyond. Indonesian cinnamon lays the foundation with sweet, complex notes and a hint of citrus, while Vietnamese cinnamon adds bold intensity. Nutmeg offers earthy depth, balanced by the zesty bite of ginger. Jamaican allspice brings aromatic warmth, and mace adds a lighter, peppery sweetness. Orange peel’s citrusy zest balances the warmth, while cloves enhance the profile with a sweet-spicy flavor. A touch of Indian cayenne provides a subtle kick, adding a lingering warmth that makes our blend distinctive. Ingredients  Indonesian Cinnamon, Vietnamese Cinnamon, Nutmeg, Ginger Powder, Jamaican Allspice, Mace, Orange Peel, Cloves, Indian Cayenne. Why We Love It  We love our pumpkin pie spice because it captures the essence of fall. The blend’s versatility is a big part of its charm—it's not just for pumpkin pie anymore. A dash of this spice instantly adds warmth and depth to any dish, making it a kitchen staple during the cooler months. We especially love it in coffee and overnight oats! The More You Know Did you know that the first recorded recipe for pumpkin pie dates back to the 17th century? It was more of a pumpkin-filled custard than the spiced pie we enjoy today, but the love for pumpkin-flavored treats has clearly stood the test of time!

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