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.
A most versatile seasoning to have. Add it to pasta sauces and forget about that jar of dolmio. Basil, marjoram and oregano as key notes, also includes allspice, thyme, sun-dried tomatoes, leeks, chives and much more…
As it says this blend is full of piri piri chillies with oregano and garlic as the key notes. It can be used as a dry rub, or mix with oil and baste over chicken. If I want it milder I mix it with ketchup, honey and oil and baste over drumsticks. The kids love it that way!
This blend was originally created for a restaurant in Montreal for there new roast beef sandwich they wanted to add onto there menu. It was such a big hit, they started using it on there steaks. After 2 months, they were voted BEST STEAK in the CITY! For those who are looking for that UMAMI flavor to add to almost anything, the Porcini Rub is for you.
Blend this mix with lime juice & coconut milk and rub over fish, then wrap the fish in banana leaves and slow-cook on the BBQ. Thats only one example! Perfect for fish, this blend includes the bright flavors of dill, mint, lemon, lime and sumac. It also goes great in salad dressings and potato dishes.
Everything you need in one for the best pumpkin pie this holiday! Or anytime of the year. A perfectly balanced blend of our Saigon cinnamon, nutmeg, ginger, and cloves.
This classic French blend is used primarily for charcuterie and other meat products such as patee’ or glazed ham etc. Key notes pepper, cloves, nutmeg and ginger
Ras el Hanout is hard to describe. A floral fragrance, a spicy kick and subtle nuances within an overall robust flavor. It is extremely versatile, adding a golden colour and an aromatically enticing flavor to chicken and vegetable tagines. Add a half teaspoon to a cup of rice or couscous while cooking to transcend the ordinary, and it’s our favorite as a spice rub for grilled lamb chops.
A rich, smoky blend of hickory smoked salt, chipotle peppers, smoked paprika, peppercorns, mustard, cumin, coriander and more. Great as a dry spice rub, marinade, or in home-made BBQ sauces.
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey, rolled into a large piece of flatbread or pita that has been steamed or heated. Inside the pita, foods like hummus, tahini, pickles, vegetables, and even french fries are added. Think of shawarma as a taco or burrito Middle Eastern style.