Broiled Halibut with Chermoula

Broiled Halibut with Chermoula

by Erica Perez

If you haven't already, you'll want to add chermoula to your condiment repertoire. This bright green Moroccan herb sauce is so simple to prepare: just toss cilantro, parsley, lemon juice, garlic, olive oil, salt and our Harissa Powder in the blender or food processor. The result is herbaceous, garlicky and a little spicy.

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Montreal Hanger Steak with Herb Butter

Montreal Hanger Steak with Herb Butter

by Erica Perez

We devised our Montreal Steak and Chop blend based on the classic "Montreal" style, including salt, pepper, onion, garlic, coriander, caraway, dill seed and herbs. 

This savory blend is perfect as a simple rub for meat, whether it's a steak, pork chop or burger. 

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Homemade Tonic Water

Homemade Tonic Water

by Erica Perez

You can create delicious and natural tonic water with at home with our Homemade Tonic Water Kit, which has all the spices and botanicals you need, plus a recipe for making a syrup that you can simply add to soda water and your liquor of choice. It's easy to make and better-tasting than any bottled tonic water. 

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Roasted Root Vegetable Salad with Erbe Italiane Dressing

Roasted Root Vegetable Salad with Erbe Italiane Dressing

by Erica Perez

Our Erbe Italiane blend is great for making quick salad dressings or dips at home. The blend of basil, mediterranean oregano, garlic, rosemary, marjoram, parsley, green onion, thyme, sage, lemon zest and white pepper adds savory complexity, especially to vinaigrettes.

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Cherry Tomato Flatbread Pizza with Zahtar

Cherry Tomato Flatbread Pizza with Zahtar

by Erica Perez

It’s a snap to make quick homemade thin crust “pizza” using lavash or flatbread. This version uses our Zahtar blend, a tangy and herbaceous blend mixed from toasted sesame seeds, thyme, sea salt, oregano, savory, marjoram, ajwain seed and sumac - a tart dried berry that lends this seasoning its delightful sour punch.

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Chicken Adobo Tostadas with Citrus-Cabbage Slaw

Chicken Adobo Tostadas with Citrus-Cabbage Slaw

by Erica Perez

Tostadas add a little variety to the taco night routine at our house, and they allow me to slather a layer of beans on them, which is a definite plus!

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Mexican Chicken Adobo

Mexican Chicken Adobo

by Erica Perez

The word Adobo comes from the Spanish adobar, to marinate. Our Mexican-Style Adobo and Hot and Smoky Adobo blends are inspired by this tradition, and they contain some of the basic elements of the Mexican adobo sauce used to marinate meat or chicken.

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Pasta with Pan-Roasted Cauliflower and Italian Herbs

Pasta with Pan-Roasted Cauliflower and Italian Herbs

by Erica Perez

Our Italian Herbs blend is a classic medley of oregano, basil, marjoram, rosemary, thyme and sage that complements pasta, breadcrumbs, dressings and tomato-based sauces. I reach for Italian Herbs when I’m making a pasta sauce, breading a cutlet or making a crusty loaf of garlic bread.

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Instant Pot Pinto Beans with Mexican-Style Adobo

Instant Pot Pinto Beans with Mexican-Style Adobo

by Erica Perez

Customers often ask our recommendations on spices to add to beans. My mom, for her part, strictly uses fresh garlic, water and salt. But I often suggest Mexican-Style Adobo because it has the basic inclusions in the classic pot of Mexican beans (onion, garlic, cumin, Mexican oregano and salt) plus a few nice extras (lemon and orange zests and black pepper). Continue Reading


Kale Salad with Harissa-Roasted Chickpeas

Kale Salad with Harissa-Roasted Chickpeas

by Erica Perez

Roasting chickpeas with salt, olive oil and spices gives them a crunchy nuttiness that makes them perfect as a little snack or as an add-in for salads, grain bowls or even in a burrito or a wrap.

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Aleppo Chile Flake Peanut Brittle

Aleppo Chile Flake Peanut Brittle

by Hannah Buoye

The holidays are here and it’s time to get your DIY candy and cookie game back in gear. You may be balking at adding a savory element to candy, but Aleppo Chile is the perfect way to add depth and character to your homemade brittle. 

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Roasted Radicchio and Squash Salad with Burrata

Roasted Radicchio and Squash Salad with Burrata

by Erica Perez

Capture the flavors of fall with this roasted radicchio and squash salad. I added one of our newest blends, Bombay Orange, throughout this recipe to build layers of flavor. 

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Free Tonic Water Kit with online orders of $50 or more!

While supplies last!

*Please note, the Tonic Water Kit will not show up in your cart, but we will ensure every order over $50 gets one. Limit 1 per order. Online only.