a pinch or pack of perfect spices...

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.

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 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.

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!

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.

A herb based mix of Dill Pollen, Parsley, Onion, Garlic and green peppercorns, with mustard, lime and other spices, this goes well with steamed or foil-baked fish.

The Gumbos and Jambalayas, blackened grey-fish and grilled meats of the Cajun and Creole cooks of Louisiana are all flavoured with this spicy mix. Ingredients: Paprika, pepper, fennel, cumin, mustard, cayenne pepper, thyme, oregano, garlic and onions.

This French Caribbean curry mix originated from Guadeloupe, and has little to do with curry blends from India. Very similar to Sri Lankan curry powder, it’s a versatile way to enhance many dishes that need flavor and heat.

Our version of a traditional chili powder but better! Made with freshly ground cumin, Mexican oregano and New Mexico, pulla and/or guajillo chiles.

There’s a place in Morocco on the beach, and every summer, they are blending various spices to go with the different fishes. This is our blend that will bring you there. Greatest to soak the fish, fry and then indulge…

This fiery recipe from Ethiopia and Eritrea is a complex blend of spices and is used in stews (called wats) of meat, vegetable or lentils, and also to coat foods to be fried or grilled. Key spices used are chillies, ginger and cloves, Cumin, allspice, cinnamon, fenugreek and ajowan…among others