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