Our Ingredients
Our specially crafted spice and herb blends are specifically combined to properly balance and add flavor to our sauces. You get to personalize your bowl or plate with our wide variety of global flavors to make your meal unique and delicious.

Flavor Profiles
We profile all our spice blends into five categories:

Hot
Spicy

Strongly Aromatic
Strong smell or taste

Tangy
Acidic or pleasantly sharp tasting

Sweet
Sweet or warming

Amalgamating
Ties all other spices together
Ingredients

Allspice

Regions of Cultivation: Mexico, Jamaica
Used In: Tex Mex, Jamaican Jerk

Caraway

Regions of Cultivation: North Africa, Central Europe
Used In: Harissa

Cardamom


Regions of Cultivation: India, Sri Lanka, Guatemala, Tanzania
Used In: Berbere, Curry

Cumin

Regions of Cultivation: Egypt, India, Syria, Iran, Turkey
Used In: Curry, Harissa, Tex Mex

Fenugreek


Regions of Cultivation: India, Morocco, Turkey, Spain
Used In: Curry, Berbere

Ginger



Regions of Cultivation: India, tropical Asia
Used In: Berbere, Curry, Jamaican Jerk, Korean BBQ, Thai Peanut
Chilis
SHUs = Scoville Heat Units

New Mexico Chili

Flavor Profile: Earthy, sweet, smoky, slightly acidic
Regions of Cultivation: New Mexico, USA
Used In: Harissa

Fresno Chili

Flavor Profile: Fruity, smoky, balanced heat
Regions of Cultivation: California, USA
Used In: Harissa, Jamaican Jerk

Bird's Eye Chili

Flavor Profile: Fruity, peppery, very spicy on front of mouth
Regions of Cultivation: Ethiopia, South Africa, Thailand
Used In: Berbere