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 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.
The Kebabi Masala is the Indian version of the traditional Middle Eastern Kebab rub. An exotic spice mixture for grilling. Add oil to make into a marinade, great for chicken, beef or any other meats. Make sure you marinate your meat overnight to get the most flavour out of your meal.
Mukwas are part breath-freshener, part digestive remedy. Eat a spoonful of this tasty mix after a large meal to perk up the tummy and clean the palate. It is also nice added to thick yogurt to make raita (a cooling yogurt sauce).
This homemade rub is best for chicken kabobs. This basic recipe will marinade the chicken to give it the middle-eastern flavours. BBQ it over
the grill for complete experience and you can add vegetables to the skewer if desired. We suggestonions, green peppers, tomatoes and mushrooms on the grill.
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!
An aromatic blend of sweet and smoked paprikas, garlic, saffron, rosemary and other spices. Use in traditional Valencian paella, Spain’s iconic rice dish, as well as other seafood and chicken dishes.