The five spices — cinnamon, cloves, star anise, Szechuan peppercorns, and either fennel seed or ginger — are employed based on the Chinese philosophy of balancing the yin and yang in food. The powder is used to flavor dishes from Cantonese roasted duck to beef stew.
Perfect for pork tenderloin, chops or just on a roast. Works great with chicken and vegetable dishes as well. Fennel pollen is the main seasoning in this blend and gives it a unique, light fennel taste without being too overpowering. Try it mixed with honey or lemon for an amazing flavor.
Key ingredients in this fish rub include black pepper, coriander, cumin, star anise, onion and dill. Created by our very own Ryan, a Vancouver native!
Harissa is a North African hot red sauce or paste whose main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Morocco, Tunisia and Algeria, it is a standard ingredient of North African cuisine. Perfect with grilled chicken or lamb and couscous. Use it in everything from barley stew to spiced nuts.
A traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kebabs before roasting.
The combination of 4 different mild-to-medium Mexican chillies, cumin, smoked paprika and Mexican oregano gives this blend a smoky -savory aroma. This is not your standard tex-mex fajitas mix, this one is the best, it’s fantastic with meat or just beans.
This set consists of a collection of our most popular house blends. It includes a versatile selection of savory, smokey, sweet and spicy. There will be a rotating 9 of the following house blends in the set.
Blends are Harissa,
Crazy Chicken rub,
High-Desert Taco & Fajita,
Frasier River Salmon,
Anatolian Lamb Rub,
21 Salt Free Blend.
Over the years, we at Spice Station have created over 100 custom blends, some for the biggest chefs around the world and we like to share them with you.
This is the classic Italian seasoning for pasta sauces, soups, and as a rub for grilled meats. A blend of marjoram, oregano, thyme, rosemary and a light chile flake.
Kebabs have become very popular in Western Food culture over the last few decades and are commonly referred to as “shish kebab” at cookouts and American menus. Shish kebab is translated to skewer of grilled meat and encompasses many variations of the kebab. Marinate rub with cubes of sirloin combined with fresh veggies – makes the beef extremely flavorful.
This blend will replace Ketchup all together. For those who love the taste but hate the sugar and artificial flavors, our blend is made without any sugar nor salt. Great on eggs, popcorn and anything else Ketchup goes with.
This spice blend from our private collection will help detoxify your liver and cleanse your body. They will also help alleviate some of the sluggish, worn down physical conditions I most commonly see among my patients after a busy winter. And you can make this tasty spice blend yourself which consists of Hibiscus, Beet powder, Cayenne and Citric Acid. Just add one teaspoon to a regular bottle of water, can be drank hot or cold and can be added to any shake or smoothie. Enjoy and cleanse yourself.
This fiery blend can be rubbed on pork or chicken before grilling, or use it mixed with rum, honey, lime juice and oil to marinade the meat, then BBQ. Also works well with fish.
Montreal Steak Spice is a dry spice rub used to flavor steak that was made famous in Montreal and has become a marketing term for a number of commercial spice mixes. The recipe varies, but Montreal Steak Spice usually includes ingredients such as pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds.
Make your own authentic Indian chai tea! This masala (blend) has cinnamon, cloves, nutmeg, orange peel, and, of course, cardamom. Simmer a small amount (1-2 teaspoons) in water for 5 minutes, add black tea and sweetener, and after a minute more add plenty of milk. Enjoy!