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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Matcha

History The ubiquitous matcha we know today has an ancient history with deep cultural significance. The practice of crushing tea into powder comes to us from the Tang Dynasty in China during the 7th - 10th centuries during which time tea harvests were steamed and formed into bricks to make them easier to transport. To brew the tea, a small portion was broken off and pulverized, then steeped in hot water. Several centuries later, a Japanese Buddhist monk named Myoan Eisai traveled to China and experienced the benefits this tea had on his meditation practice. When he returned to Japan he brought seeds with him from the tea plants that had grown this tea, as well as the knowledge and practice of how to create the ancestor beverage to our modern matcha. Through its association with Zen Buddhism, the brewing of matcha became an intricate ceremony in Japan, symbolizing beauty within an imperfect world. Matcha became an important part of Zen Buddhist philosophy, as well as Samurai culture and, later, a status symbol of the elite. Matcha powder as we know it today has been available and widely used in China and Japan for hundreds of years, and made its way into the global market only very recently. With globalized trade and a new popular focus on health and health foods, the sale and availability of matcha has exploded over the last ten years. With a slew of researched health benefits and designation as a “superfood” matcha’s popularity is still on the rise. You can find matcha and matcha flavored items in the US in coffee shops, grocery stores, tea houses, even gas stations and bodegas.  Summary Matcha is made from shade-grown tea plants, known as tencha, utilizing the youngest leaves and buds at the ends of the branches. Shade-grown tea has more chlorophyll, which is one of the reasons for matcha’s brilliant green color. The leaves are carefully harvested, steamed to halt oxidation, then deveined by hand, dried, and ground into a fine powder. This is one of the most labor intensive teas to manufacture and has a highly selective grading process to further define the quality of every batch of tea that is made. Within the broader category of matcha tea there are three distinct grades: Ceremonial - Ceremonial matcha is made from the very first spring harvest of new leaves on the tea plant (called the "first flush") and is intended strictly for drinking as a pure tea without sweeteners or added ingredients. The mild, delicate, and complex flavor would be lost in a latte or blended beverage, likewise in desserts or baked goods. As the name implies, ceremonial matcha is created to be used in tea ceremony and is regarded as an elevated, precious beverage.  Daily/Premium - Premium matcha is one step below ceremonial grade and is made from the second harvest or "second flush" of leaves on the tea plant. It has a taste very similar to ceremonial grade, but with a slightly more robust flavor. This grade of matcha is used for drinks such as traditional matcha, along with lattes, frappes, and smoothies, and is also used in cooking. This is the most versatile of the matcha grades. Culinary - Culinary matcha is made from the second and third flushes of the tea leaves and has a strong, bold flavor with more bitterness and a coarser powder. Culinary matcha is intended mainly for the purposes of cooking and baking.  The matcha we offer is an organic premium grade matcha from the Yabukita cultivar, shade-grown in Uji, Japan, and stone ground in the traditional way. We find that this matcha has a broad range of uses, is affordable, and has an excellent flavor.  Why We Love It The bright, grassy flavor and gorgeous color of our matcha is an endless source of inspiration to us. We love it in lattes, ice cream, shortbread cookies, smoothies, and cheesecake. The fine powder blends beautifully into any recipe you might choose, from simple to intricate.  The More You Know Matcha is traditionally prepared using a small bowl called a matchawan and a specialized bamboo whisk called a chasen. A small portion of matcha powder is measured into the bowl, then topped with hot water around 145℉ - 165℉ and whisked briskly until the tea powder is fully incorporated and a fine foam is formed on the surface. For a more modern take, some folks use milk frother for similar results. We recommend approximately 1 teaspoon of matcha per 6 - 8 ounces of water.

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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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Montreal Steak & Chop

Meet Montreal Steak and Chop: a classic North American spice blend with bold flavors and a surprising origin. Ancient History Our story starts several centuries ago in the Ottoman Empire (yes, really). Due to a lack of refrigeration, blends of spices were used to preserve meat. A version of these blends was used to make a dish called basturma, which eventually evolved into a Romanian dish called pastramă.  When Romanian Jews came to the New World, they brought along this recipe, which became the deli staple pastrami. Fast forward to Schwartz’s Deli in Montreal where Morris “The Shadow” Sherman decided to use this same smoked meat spice on the steak he made himself for lunch. It smelled so good it became an instant favorite and the rest, as they say, is history. Ingredients Our Montreal Steak and Chop blends Garlic, Onion, Black Pepper, Lemon Peel, Bell Pepper, Kosher Salt, Thyme, Caraway, European Coriander, Dill Seed, and Citric Acid for a mouthful of flavor that’s both balanced and bold.  Summary  With notes of Eastern European herbs and spices, Montreal Steak and Chop is both bright and earthy. Most often used for steaks, pork chops, and roasts, it is also well-fitted for hearty vegetarian dishes. Why We love It A savory super star! While this blend loves a juicy cut of pork or beef, it is equally at home with dark leafy greens, potatoes, or even baked into the crusts of breads, buns, and bagels.  One of our chunkier blends, Montreal Steak and Chop adds not only bold flavor but also a pleasingly toothsome texture to any dish. The More You Know To avoid an acrid and unpleasant dining experience, if using this blend on large cuts of meat, avoid searing over very high heat or add your spice after initial searing. The chunky style of this particular spice can make it easier to burn, and burnt spices are not delicious.   

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Jasmine Pearl

Jasmine Pearl tea is your new best friend. 💚🌿 History The use of fresh jasmine flowers to scent green tea is estimated to date back to the South-Song Dynasty in China during the thirteenth century. Although green, black, and white teas are scented with jasmine, green tea remains the most popular. Jasmine Pearl tea was originally reserved as a drink for the Emperor, and is still known in some markets as “Emperor’s Tea” today. Summary Jasmine pearls are hand-rolled from early spring, high elevation tea harvests. These individually made pearls are then dried and scented with fresh night-blooming jasmine blossoms to create a singular flavor that is exquisitely floral, delicate, and sweet.  Why We love It This tea is the closest you’ll find to pure joy in beverage form. The floral aroma and sweet grassy flavor are so uplifting and so delightful they can turn around even the glummest of mornings and make a good day even better. The pearls can be brewed in a short, hot infusion, or cold brewed overnight for a light and refreshing iced tea .  From our staff herbalist: Combine with roses, chamomile, and a dab of honey to lighten your heart and lift your spirits. Recipes  Raspberry Pearl Sherbet and Cava Float Sumac Strawberries with Jasmine Pearl Pound Cake The More You Know Green tea should be steeped for 2 - 5 minutes at around 185°F for optimal flavor  Don't have the equipment to measure water temperature? No problem. Just bring your water to a boil, take off the heat, and let it sit uncovered for 8 minutes, then steep your tea. This tea can (and should!) be re-steeped up to four times for an evolving taste experience Because the tea pearls are made of whole, rolled leaves you can leave them loose in your cup to watch the magic as they unfurl Easily steep your pearls with this travel tea infuser.

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Ranch Seasoning

Better Know A Spice is our series that will make you brave, then crave, a spice, tea, or blend you’ve never tried before — and offer enough tips and recipes to get it off your pantry shelf, and onto your plate.Take 15% off Ranch Seasoning now through May 2!Lets uncover some foodie nuggets about Ranch. Not all Ranch is created equal and you can try ours for 15% OFF Ranch Seasoning all month long. Brief Ranchy History Ranch dressing, famed for its creamy and tangy taste, traces its origins back to the early 1950s on a California ranch. Invented by Steve Henson, its ingredients included a base of buttermilk and mayonnaise mixed with herbs and spices like garlic, onion, parsley, dill, and chives. Ranch dressing quickly gained popularity at Hidden Valley Ranch (yup THAT Hidden Valley) near Santa Barbara, California, becoming first a statewide and then a national sensation. Today, ranch dressing is a global favorite, belonging on much more than just salad. XOXO Ranch ❤️ Get ready for a flavor explosion with our Ranch Seasoning! Packed with Garlic, Onion, Black Pepper, Chives, Parsley, Dill, and Thyme, it's your go-to blend for creating scrumptious dishes. Whether you're stirring it into sour cream for quick dips or sprinkling it on chicken and popcorn for that extra zing, this seasoning is a kitchen must-have! What sets ours apart? Our Ranch Seasoning is not only incredibly flavorful but also vegan, salt-free, and gluten-free! Our spices speak for themselves so you can enjoy deliciously seasoned meals that cater to various dietary needs.⭐⭐⭐⭐⭐“Great! Love this so much, we bought a second order and got the 1lb bag! Easy to blend with cashews, mix with mayo or sprinkle on pizza!”- Allison W.Real World Spice customer Recipes to Inspire Crowd-Pleasing Party Dips: Dive into delicious dips perfect for gatherings.Mississippi Pot Roast: Make this classic dish even easier with a sprinkle of our Ranch.Ranch Broccoli Salad: Add a zesty twist to salads with our flavorful seasoning.Ranch Tuna Casserole: Transform ordinary dishes into savory delights with Ranch Seasoning.

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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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Irish Breakfast Tea

Say Dia dhuit* to Irish Breakfast tea! Origin The British East India Company introduced tea to the Irish upper class as early as the 17th century, and this specific blend of tea gained popularity and love throughout Ireland. Although Irish Breakfast tea is closely associated with Ireland, its tea leaves originate from Northeastern India (Assam) and China (Keemun). Ingredients This robust blend combines Assam black tea and Keemun black tea. (The British East India Company began producing Assam tea in India partly in response to Chinese tea embargoes during the Opium Wars of the mid-1800s.) Summary Irish Breakfast tea is a delightful blend of black teas, offering a malty and full-bodied taste. Unlike English and Scottish Breakfast teas, there are no strict rules on the ratios of these tea blends, but our Irish Breakfast strikes the perfect balance between smooth and bold. Why We Love It Irish Breakfast tea pairs excellently with hearty foods, especially a classic Irish Breakfast. Whether enjoyed plain or with milk and sugar, it provides the perfect morning pick-me-up and satisfies black tea cravings. Recommended Recipes: YES, you can cook with tea! Dutch Oven Tea Pancake Irish Breakfast Butter Pudding Sweet Tea Moon Pies Brewing Tips Check out our brewing tutorial video to learn the best way to brew Irish Breakfast tea.  The More You Know Did you know it's nicknamed "builder's tea" due to its popularity among laborers for its strong and energizing qualities? You can steep the leaves multiple times, with each brew revealing new flavors. Black tea and dark beer are often described as "malty," which means they have an earthy, rich, and slightly sweet flavor profile. It's important not to confuse this with barley, a cereal grain that is a different product altogether. Embark on a culinary adventure with Irish Breakfast tea and share your kitchen experiments with us. Don't forget to leave a review after your purchase. Cheers! - Jamie   * "Dia dhuit" is a common Irish Gaelic greeting which literally translates to "God to you" or "God bless you". It's pronounced "dee-a gwitch".

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Advieh

Origin Middle East Ingredients True Cinnamon, Cumin, Indian Coriander, Cardamom, Roses, Vietnamese Cinnamon, Black Pepper. Salt-free! Summary Also known as Persian 7 Spice. Smooth, subtle, and certainly sultry, our Advieh spice blend leads with cinnamon and follows with roses for an ethereal flavor. Commonly used in rice dishes, stews, grilled meats, and even desserts, Advieh adds depth and warmth to various Middle Eastern and Persian-inspired recipes. Why We Love It Truly one of the most sniff-worthy spice blends we sell! And, critically, it's also easy to use. Stir some into plain yogurt for a quick marinade for lamb or chicken. Mix it with olive oil to coat your favorite roasted vegetables or get a little adventurous and substitute it for cinnamon the next time you're making banana bread. Recipes We Recommend Kodiak Cakes Advieh Apple Muffins Sheet Pan Advieh Chicken Advieh Date Bars Advieh-Spiced Persian Meatballs The More You Know In certain regions, Advieh is utilized to add a unique and aromatic twist to tea and coffee. Variations in Advieh blends exist among different families and regions, sparking debates about the best ways to use it and who creates the most impressive version. While its exact origin date is unknown, its roots can be traced back to the Silk Road. By the 6th century BC, exotic spices like cardamom, cloves, and cinnamon reached Persia, laying the foundation for spice blends like Advieh. Try something new! Please share your kitchen adventures and review your spice after purchase. - Jamie

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