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 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.
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.
Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. Jalapeños are quite popular because they’re so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeños are known as chipotles.
The California is a beautiful russet red, translucent, thin-walled dried chile, measuring between 10-15 cm in length and between 2.5-3.25 cm in width. Most chiles grow hanging downwards (pendant).
This ground relative of ginger gives curry powder its rich yellow color. With a musty base flavor it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coconut milk for a vibrant, full-flavored side dish.
The Ghost Pepper, also known as Bhut Jolokia, is one of the hottest chiles in the world, many times hotter than a habanero. Just one of these ridiculous chiles is enough to add heat to several pots of soup or stew. Use Ghost Peppers carefully! 900,000 to 1,500,000 SCO units!
Chaat Masala is from India, but is totally unlike curry powder. Sour mango powder (amchoor) and tangy ajwan seeds are the key notes of this complex blend. Sprinkle this spice on warm flatbreads, salads, yogurt dips, and best of all, fresh cut fruit. Prepare to be addicted.
A French curry that is traditionally blended with onions and shallots before being added to dishes, but can be used on its own. Vadouvan is similar to a traditional yellow curry but blended with cloves and curry leaves giving it its unique flavor.
This Mexican cocoa-based spice mix is easy to use for making that special mole sauce for Chicken. Key notes are chocolate, cumin, cloves, cinnamon, coriander and 6 types of chillies, from cascabels to new mex. Mild to medium hot.