10 Seasoning Sampler
$ 50.00
Enjoy 9 Saratoga Spicery blends plus our delicious Saigon Cinnamon, hand ground for the freshest flavor.
Giving it as a gift? Choose the free gift box option and we'll add a ribbon and personalized note to your box. Just add your short message in the notes section when placing your order - AND we'll ship it for free!
Includes small jars of Bread Dip, Greek, Herbes de Provence, Tuscan Blend, Kickin' Cajun, Lemon Pepper, Midnight Red, Saratoga Steak Rub, Rustic Rub blends plus fresh ground Saigon Cinnamon.
ALEPPO PEPPER Premium Chile Flakes
$ 4.95
Fruity Aleppo pepper flakes have a tangy flavor and moderate heat, with notes of raisin and sun-dried tomatoes, making them an excellent choice anywhere chile pepper flakes are called for.
This quintessential sun-dried, intensely merlot-ruby-red colored, large-flaked, seeded pepper comes from a burgundy chile also known as the Ḥalabī pepper (فلفل حلبي) and bears the name of its ancient city —Aleppo— in the semi-arid north Syrian Plateau, home to one of the world’s most distinguished and vibrant cuisines. Surrounded by fertile lands and located along what was once the Silk Road, Aleppo was a food capital long before Paris, Rome, or New York.
❖ What does Aleppo pepper taste like?
Aleppo pepper’s crushed red flakes has a fruity, yet earthy, warm flavor similar to the ancho chile. The taste is summer sweet and savory, with notes of raisin, pomegranate, and even sun-dried tomatoes, and mild, cumin-like undertones.
It is only moderately hot, has mild “chilliness” (partly because the seeds have been removed, partly because the chilli itself is milder than many), with a warm, melting texture. It has a very robust, inherently smoky faintly smoky flavor that hits you in the back of your mouth, tickles your throat and dissipates quickly—is the perfect kiss of heat that recipes like tomato sauce require.
Unlike regular crushed red pepper, our flaked Aleppo Pepper contains no inner flesh or seeds, making it mild, yet very moist. It will add depth, color and zest to any meal.
Aleppo pepper, the signature Syrian spice, is widely used in Middle Eastern and Mediterranean cuisine, used in cooking or as a condiment at the table, where it eclipse other crushed red pepper flakes as a go-to flavor base that adds complexity, brightness and depth to any recipe. It adds that bit of “wow” to a wide array of dishes—and yes, it’s as delicious as it sounds.
❖ How to enjoy Aleppo pepper flakes? ....So many ways!..
- To add a more nuanced kick of spiciness to dishes than red pepper flakes can offer, give Aleppo pepper a try.
- A little sprinkle of the deep red, mild chile flakes will bring out the flavor of everything on your plate, from roasted tofu and grilled clams to basic microwave popcorn.
- Aleppo pepper’s flakes can be sprinkled on salads, potatoes, and deviled eggs.
- Let it rain upon even your greasiest of pizza slices.
- If you want to have a stupendous flavor homemade pizza, try a classic recipe: olives, Aleppo pepper, and fresh mozzarella. This spice will give your pizza the perfect amount of heat, and salt.
- Sprinkle it on hummus and see what a difference it makes.
- Or sprinkled on breakfast scrambled eggs, bean soups, tuna salad, doner kebabs, popcorn, grilled corn, or in chili.
- Add Aleppo-style pepper to oil for a stand-out roast chicken marinade.
- Rub it on roasted vegetables, add it to salad dressing, or even use it to rim a cocktail glass.
- Use it as a finishing touch on plates of hummus, sizzling spears of kebabs or blended with red bell peppers in muhammara.
- Pair it with soft cheese to create complete uncontrollable paroxysm.
- Equally at home in sweet and savory dishes, Aleppo pepper tastes great on grilled meats, such as chicken breast, steak and pork chops, and fish.
- Aleppo pepper does pair especially well with tomato-based foods, such as sauces, stews, or anything destined for the grill.
- It makes pasta and rice dishes sing.
- It makes a killer aioli for roasted asparagus.
- Be it hot chocolate, brownies, or candied nuts, is the baker's best spicy friend.
- Aleppo pepper is sold de-seeded and coarsely ground, so it's mellow enough to act as a finisher.
- Aleppo pepper's flakes are a perfect accent for anything requiring some extra punch but also balanced and nuanced flavor.
- Our favorite use for Aleppo pepper, is to toss the flakes with finely diced preserved lemons, and a little olive oil, and then to spread over a chicken before roasting.
❖ Ingredients: Aleppo Chile crushed with salt and sunflower oil added during the curing process.
Aleppo Chile flakes are only moderately hot, about a 2 to 3 on a heat scale of 1 to 10. The mild heat develops slowly, so you can enjoy the fruity flavor that lies underneath without being overwhelmed by the heat.
❖ Note: Keep Aleppo pepper flakes as moist as possible, either by sealing the lid tightly after every use or, preferably, storing in your freezer.
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“In Arabic, the Aleppo red pepper is called ‘Baladi,’ meaning it belongs to my country,” said chef Marlene Matar, author of “The Aleppo Cookbook.”
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❖ Recipe
• Chicken Salad with Herbs and Aleppo Pepper | Light and summery... (from Bon Appétit Magazine)
❖ Post Script: In the past, we sourced Aleppo pepper from the Syrian town of Aleppo near the southern Turkish border, but with the war it stopped. Currently, most or our product is being sourced from an area about 40 miles north of Aleppo, in the Turkish region of Kahramanmaras, from suppliers who grow the peppers from seeds obtained through seed banks or from fleeing refugees who carried the coveted seeds across the border.
❖ Healthy and Natural
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A great option for following Paleo, Mediterranean or similar diets.
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Small Batch Hand-Blended ★ Non-GMO ★ Gluten-free ★ Soy-free ★ MSG Free ★ 100% Vegan & Vegetarian ★ Paleo and Keto diet compliant ★ Non-Dairy ★ Preservative-free ★ Additives-free ★ Non-ETO ★ Non-Irradiated ★ No Sugar ★ No Fillers, free of animal bi-products ★ Easy to store, minimal foot print. ★ No Artificial Intelligence ★ No artificial colors or flavors ★ No Robots (we pack your order by hand) ★ No BS ★
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It's simple → No Short-cuts, just 100% commitment to quality and authentic ingredients.
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Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
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We make Spice blends as if our own kids and friends eat them — because they do!!
❖ And When Your Order Arrives...
If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
Calendula Flowers (Marigold)
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The colorful daisylike “petals” of Calendula (a.k.a. the pot Marigold) are actually the ray florets (diminutive flowers, serving a similar function as petals). These wonderful edible ray florets are plucked from the green flower base, and can be eaten raw or cooked. The florets may also be dried and rehydrated at a later date.
• Flavor: slightly bitter, honey, grassy, minty. Origin: Egypt
• Uses: garnish desserts or scattered over salads or scrambled eggs. The petals can also be used to color and flavor butter, cheese and rice dishes, acting like saffron but with a lighter impact. Dried petals, used as a garnish for winter soups, make for an especially colorful addition to leek and potato or butternut squash soups. Great gift for any coffee or tea drinker. Product consists of whole and broken flowers, which are not ideal for fine crafting purposes (e.g. jar potpourris).
• Recipe to try: Arugula and Roasted Pear Salad [coming soon: http://j.mp/2Unjeki ]
4 oz — $7.00
8 oz — $12.00
1 lb — $20.00
Caraway • seeds
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Sometimes called Persian cumin, caraway seeds are famous as the spice that gives rye bread its distinctive flavor, but they're also terrific when added to liqueurs, cheeses, and curries.
What does Caraway taste like?
Caraway's very distinctive flavor has a pungent, mild anise-like flavor, that adds a subtle licorice hint to many dishes. The highly aromatic caraway taste is sweet, earthy, with a hint of citrus and pepper.
Caraway seeds are a cross between fennel and cumin, making them a versatile ingredient which can be kneaded into brown breads (especially ryes), rubbed into pork belly, as well as in soups, potatoes, borscht, or used to transform simple braised cabbage into something spectacular. Caraway seeds also add interesting flavor to meats in the form of a dry-rub, or mixed or to add complexity to soft cheeses. Caraway seeds are also used in flavoring curries, sausages, vegetables, and even liqueurs, such as the Scandinavian spirit aquavit. Caraway seeds pair well with garlic, pork, and cabbage. It’s great news for those who love earthy, spiced-anise flavors, adding an easy complexity to dishes.
Caraway works well in combination with allspice, anise seed, brown mustard, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric and yellow mustard.
Lightly toasting the seeds in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom. Toasted caraway seeds are a flavorful addition to loaves of bread and salads, but the earthy fennel and anise taste is mild until the seed is cooked or dry roasted. To toast caraway seeds, place a small dry skillet over medium-high heat and add the seeds. Cook for 2 to 3 minutes, and stir frequently. The seeds should become fragrant, at which point you should remove them from the heat and let them reach room temperature before use.
Ways to use Caraway seeds include:
- Add caraway seeds to potato salad or coleslaw.
- Add a pinch to any tomato-based sauce or soup.
- Sprinkle over roasted potatos or sweet potatos.
- Mix into cheese dip.
- Sprinkle onto baked apples to enhance the flavor.
- Add to shortbread cookies or Irish soda bread cookies.
- Use to flavor beef goulash or kielbasa stew.
- Add to any recipe that includes cabbage.
- Use with a pork roast or pork chops.
- We love it with poached fish, and with polish sausage dishes.
We get our Caraway from Czech Republic or Finland – two of the biggest global producers. We provide whole Caraway seeds, and Caraway powder by request. Caraway is one of the spices that has a high volatile oil content and once ground, the flavor starts to dissipate fairly quickly. We recommend using Caraway seeds to help maintain freshness and the best flavor.
Storage: Caraway seeds should be stored in a dark, airtight container, to prevent them from drying out, and to keep them as flavorful as possible.
To read more about how Caraway seeds health benefits are used in traditional medicine, click here.
Recipe: Toasted Caraway Sour Cream
1 teaspoon caraway seeds
1 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon honey
Freshly ground black pepper
Toast the caraway seeds in a small pan set over medium heat. Cook, shaking the pan occasionally, until the seeds are fragrant, 2 to 3 minutes. Remove from heat and let them cool down. Then transfer to a spice grinder; pulse until coarsely ground. Stir the ground caraway, sour cream, mustard, and honey together in a small bowl. Add black pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Press mixture through a fine mesh sieve into a bowl, discarding any solids, and refrigerate until needed.
Cayenne Pepper
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Cayenne pepper has a heat which builds, and at 30,000 to 70,000 it ranks higher up the Scoville Heat Scale. Cayenne Pepper is hotter than jalapeño and milder than habanero.
Cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an amazing addition to the filling for a Lancashire cheese and onion pie.
Cayenne pepper not only offers heat but also subtly enhances other flavors, which helped make it popular in early American cooking. It's a key ingredient for Eggs Benedict or a Bloody Mary. It’s a popular taco seasoning and is even used in desserts. This pepper adds zip to any dish, and when a recipe calls for chile pepper heat, this is the pepper you want.
CHERMOULA • The ancient Spice of Morocco & Tunisia
$ 4.95
Oh-so-flavorful Chermoula has been an integral part of the Moroccan & Tunisian kitchen since Arabs introduced spices on their great sweep across North Africa in the 7th century.
❖ What exactly is Chermoula?
This complex, tangy-savory blend of 14 different ingredients (fragrant herbs, earthy spices, acidic citrus) represents historic North African trading routes crisscrossing Morocco, with flavors of citrus, saffron and cumin. This blend gives a spicy, true North African flavor.
❖ Simple ideas with Chermoula
Commonly paired with extra virgin olive oil in a marinade for fish or chicken it’s just as delicious sprinkled on avocado toast. Having this spice mix on hand eliminates the need to keep a large pantry of spices. Combine two tablespoons of extra virgin olive oil with one tablespoon of chermoula spice blend and get cooking!
Chermoula enlivens meat, poultry, and fish. With herbs, earthy spices, and lemon, it is a great marinade and terrific condiment.
Traditionally used to flavor fish, it is particularly suited to tuna, swordfish, salmon or monkfish, served with crushed black pepper, salt and fresh lemon. Use with fish, poultry, yoghurt.
You can use these blends in traditional ways by adding to marinades and dips, or try a modern take sprinkled over eggs, soup, salad, poultry, fish or avocado toast. Or simply mix into yogurt and slather on grilled meats.
Chermoula is often used as a marinade or an accompaniment for grilled seafood, but, in fact, it’s an endlessly versatile condiment. Serve it with roasted leg of lamb, stir it into couscous, slather it on roasted cauliflower or toss it with chickpeas and shredded carrots for a quick salad.
- Layer thinly sliced potatoes, tomatoes and seabass into a pan and add chermoula olive oil and bake.
- Mix with yogurt, marinate chicken or lamb and roast.
- Top pizza or flat bread with olive oil and the spice mix.
- Sprinkle on shrimp, then pop on the grill.
- Mix with olive oil and toss with boiled potatoes to make a Casablanca-style potato salad.
- Mix into mayonnaise and use for an exotic egg salad sandwich or deviled eggs.
- Toss with olive oil, pasta and fresh grilled tuna.
- Use as the spice seasoning in a chicken tagine.
- Dream up a zesty Moroccan paella. Why not? It’s got rice, chicken and seafood.
- Mix into couscous for a zippy base for grilled chicken or fish. Sooth will cooling yogurt.
❖ Healthy and Natural
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- A great option for following Paleo, Mediterranean or similar diets. The incredible taste of fresh Chermoula spices makes it easy to follow any healthy diet!
- Non-GMO • Gluten-free • Soy-free • MSG Free • 100% Vegan & Vegetarian • Paleo and Keto diet compliant • Preservative-free • Additives-free • Non-ETO, Non-Irradiated • No Sugar • No Fillers, free of animal bi-products • No Artificial Intelligence • No artificial colors or flavors • No Robots (we pack your order by hand) • No BS •
- It's simple → No Short-cuts — just 100% commitment to quality and authentic ingredients.
- Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
- We make Spice blends as if our own kids and friends eat them — because they do!
❖ And When Your Order Arrives...
If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
Recipe to adapt and try: Tajine of Seafood Chermoula >> http://bit.ly/2pCogPG
CHINESE FIVE-SPICE • 五香粉
$ 3.50
Fragrant Chinese Five-Spice is a Saratoga Spicery favorite due to its gorgeous combination of sweet and savory taste elements.
Deep and exotic, this flavor packed blend will be your go-to seasoning whenever you want to add an authentic Asian accent to any dish.
❖ Chinese Five-Spice is an extraordinary and robust, sweet and spicy mélange of powerfully scented spices that brings hot, crispy, numbing & deliciously savory flavor to dishes. Traditionally used all across Asia and Hawaii, it is named not after the number of ingredients in it, but after the five flavors profile. It's meant to be a seasoning that touches on what the Chinese consider the five principal tastes which has a long and rich history in Chinese food culture. The five flavors are sweet, sour, salty, bitter and piquant (or spicy). The combination of these flavors is thought to create balance: Chinese Five-Spice engages the whole palate with all five flavors in perfect measure.
At the heart of Chinese-Five Spice is Szechuan pepper (花椒 - Huā Jiāo), an ancient spice that has been cultivated in China for thousands of years that is responsible for the unique tongue-tingling sensation.
❖ Using at Home
You can use Five-Spice blend in many different ways including adding it to stew meat or poultry, making it part of a marinade and meat sauces, as a spice rub (with a bit of sea salt) when roasting foods, and as a seasoning in the breading for fried foods. Try it to season sweeter meats such as pork or duck, poultry, and pan fried foods, in baking, for spice cakes, muffins or cookies, and to season peanuts or mixed nuts.
Here are some other ideas:
- Sautée beef with Five-Spice;
- Sprinkle on white rice is a typical Asian dish of the use of the Five-Spice;
- Tuna steak marinated in teriyaki sauce with Five-Spice;
- Banana shortbread with Five-Spice;
- The duck marinated with honey and Five-Spice;
- For an interesting twist, add to seafood batters or your favorite pumpkin pie recipe;
- Stir-fried vegetables are enhanced by sprinkling about a teaspoon of Chinese Five-Spice over them when cooking;
- Add a little salt and it makes an excellent spice rub for chicken, duck, pork and seafood;
- Chinese five-spice can also be used to flavor desserts like Chinese Five-Spice shortbread cookies, or side dishes;
- Mix it with brown sugar to make a topping for roasted nuts;
- It is often used in a technique called “flavour potting”, where meat is steeped in a rich sauce and cooked for long hours;
- Chinese Five-Spice can be for use in cooking or as a rub, or used whole for aromatic infusions.
- Used sparingly, it gives foods a distinct sweet-and-pungent exotic flavor;
- Chinese Five-Spice is glorious in combination with sugar and honey.
❖ Ingredients
The highly aromatic spices included here are the most commonly used in Chinese Five-Spice. Our hand mixed blend combines the sweet tones of Star Anise with the bite of spicy Szechuan pepper, and the sweetness of Cassia Cinnamon and Cloves. Finely ground Fennel seeds and Coriander seeds balance and unite the flavors.
Those are the only ingredients, yet the balanced synergy of this pungent mix, carefully blended, offers a bouquet of traditional Chinese flavors. This makes for a potent blend, and Five-Spice is best used in moderation.
❖ Explore the flavors with these tasty recipes
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Asian-Style Princess Chicken
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Glazed Carrots with Five-Spice
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Chinese Five Spice Plum Sauce
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Slow-Cooker Chinese Five Spice Hanger Steak
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Five-spice Pork with Bok Choy and Green Onions
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Cinnamon — Vietnamese Cassia • Fresh Ground
$ 4.95
Unparalleled taste with a fiery bite❣
Nothing beats the intensity of freshly ground Cinnamon: a sumptuous, deliciously aromatic spice that’s a key ingredient for anyone who loves to bake. From sugary baked goods to savory Indian, Moroccan, and Middle Eastern dishes —it also plays well in both sweet and savory dishes, pies, baked goods, stews and curries, warm cereal and to enhance most hot beverages— Cinnamon is a mainstay spice across cultures and palates, one of the world’s oldest and most widely used spices, well regarded for its health properties and versatility.
❖ Origin & Flavor profile
Cassia Cinnamon originates from the inner bark of evergreen cassia trees in the laurel family —of the genus Cinnamomum— that grows naturally in the high mountainous regions of Northern and Central Vietnam. Cinnamon’s bark curls into pungently sweet quills when dried, which are then ground into the ground cinnamon powder you sprinkle onto apple slices or oatmeal.
Vietnamese cassia (a.k.a. Cannelle de Saïgon) has the highest oil content of all cinnamons, generally 4-6% by weight, so it is the most sweet, spicy and pungent by far, and considered to be the most aromatic of all the cinnamons. The unique flavor, incredibly strong, sweet and spicy aroma, and earthy warm heat are derived from an essential oil called cinnamaldehyde.
Traditionally used in Chinese Five Spice or Indian Garam Masala, Cinnamon is a versatile and widely used spice. It really is a must-try. Once you taste this stuff, highly prized among bakers and chefs, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish. Cassia Cinnamon is a perfect spice to use during the winter months.
We grind our cinnamon fresh every other week so that you get the best possible flavor and aroma from your dark, reddish-brown shade and rich, sweet and spicy Saratoga Spicery Cassia Cinnamon, the boldest and most potent variety available.
❖ How to enjoy — Here are a few quick serving ideas:
- Add cinnamon to any dish that calls for beans, to give the beans a unique taste.
- Sautéed lamb with eggplant, raisins and cinnamon to create a healthy Middle Eastern meal.
- Add ground cinnamon when preparing curries or masalas.
- Sprinkle cinnamon on oatmeal, quinoa, amaranth or millet as part of a breakfast cereal.
- Ground in cakes, biscuits and desserts.
- Sprinkled over baked fruit and custards.
- Add to vegetable and fruit salads.
- Beat into butter with a little sugar and spread on toast.
- Add to water when boiling rice. Or add to flavor pickles.
- Use it in poultry dishes, pork and lamb.
- For a quick snack, sprinkle cinnamon over [baked] apples or pears slices.
- Sprinkle on oatmeal [and] yogurt, or mixed in your glass of milk.
- Use cinnamon for extra flavor and a sense of sweetness without adding actual sugar.
- Cinnamon is an excellent addition to savory dishes, such as quinoa, whole wheat couscous, or barley salad.
- Pinch of grated chocolate and cinnamon will be a great addition to coffee.
- Take a whole grain salad, throw in some dried fruit, and then add a little cinnamon to bring the whole dish together.
❖ Recipes — Cassia Cinnamon works well in many savory dishes. It adds a wonderful warm and spicy note to long-cooked braises and hearty soups. Check the 2 recipes we’ve rounded up here.
- Chicken Biriyani with Saigon Cinnamon from Saveur - The chicken and rice are cooked together in this dish, infusing both with incredible flavor.
- Bolognese Meat Sauce from Simply Recipes - The cinnamon is super subtle in this classic dish, but really warms it up.
Classic OLIVE-OIL BREAD DIPPING Seasoning
$ 3.50
This tasty spice blend, full of the flavors of the sunny Mediterranean, is the perfect companion to fresh crusty bread and extra virgin olive oil for an unforgettable bite packed with flavor.
To make a remarkable olive oil seasoning dip, mix 2 tablespoons Classic OLIVE-OIL BREAD DIPPING Seasoning with ½ cup of your favorite extra virgin olive oil. Quick Tip: For best flavor gently heat oil with bread dipper for 30-60 seconds in microwave or on the stove top. You can of course easily adjust this with more or less seasoning to suite the tastes of your friends and family. We like to mix this and let it set for about 30 minutes prior to using as that allows the seasonings to fully marry with the olive oil. Serve hunks of crusty french bread around little ramekins of this signature blend paired with a top notch olive oil and watch it disappear!
For a tasty vinegar and oil salad dressing, mix 2 tablespoons Olive-Oil Dipping Seasoning with 2/3 cup olive oil and 1/4 cup vinegar, let stand for at least 15 minutes.
This blend is quite versatile, and it makes a great marinade, using the dressing recipe from above, for chicken, pork or fish. Classic Olive Oil Dipping Seasoning can also be used as a dry rub for steaks, lamb or pork chops. It's delicious as a seasoning for breading or a topping for macaroni and cheese, or mixing some in with breadcrumbs for meatballs, or into sour cream for a quick potato chip dip or on your breadsticks just before they go in the oven. Also into salads, casserole, bread, pizza dough, pasta. A pinch of this blend is also great sprinkled on baked chicken, french fries, or popcorn.
Ingredients: Hand mixed from Rosemary, dried Lemon peel, Chives, roasted minced Onion, Mediterranean Oregano, Parsley and Himalayan pink sea Salt.
- 100% Natural, No Preservatives or Bulking Agents, No Sugar, Gluten Free Ingredients, Vegan, Non-GMO
Cloves, whole
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Discovered in Indonesia, Cloves have long flavored the recipes of Asia, Africa, and the Middle East.
This sophisticated spice is a game-changer year round. It’s easily ground and even a pinch will really lift a meat rub and curry.
Clove has a bitter, almost numbing property, which is ideal for cutting through rich meats, or standing up to bold flavors – like braised red cabbage or game. The bitter notes are offset by a complex sweetness, meaning that cloves are often grouped with allspice and nutmeg, and used in sweet bakes like gingerbread, fruitcakes and apple tarts.
As well as grinding with sugar, salt and other spices, whole cloves are often kept intact. The pretty pin-shape means that they may be used to stud a ham, as well as being steeped in a pickling liquor, or mulled cider.
Cumin • seeds
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Cumin is an ancient spice, one of the oldest in use by mankind.
What does Cumin taste like?
Cumin's very distinctive flavor has an earthy, nutty, spicy taste with somewhat bitter undertones and a warm, penetrating aroma with hints of lemon.
Cumin's powerful, sharp flavor plays an important role in savory and sweet dishes across the globe. In Morocco and India, cumin is kept on the table alongside salt and pepper, in Europe its used in marinates and sauces, and in Mexico its a vital ingredient in many of your favorite dishes! Only recently has cumin started to gain popularity as a spice in this country, but worldwide, it is one of the most consumed spices – right after chiles and pepper.
Cumin flourishes when used with beans, bread, cabbage, pungent cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut and squash. Cumin works well in combination with allspice, anise seed, brown mustard, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric and yellow mustard.
Our cumin is sourced from India. We provide whole Cumin seeds, and Cumin powder by request. Cumin is one of the spices that has a high volatile oil content (2.5% to 4%) and once ground, the flavor starts to dissipate fairly quickly. We recommend using Cumin seeds to help maintain freshness and the best flavor. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom.
To read more about how Cumin are used in traditional medicine, click here.
Dipping Trio Gift Set
$ 34.00
Treat yourself or someone special! Three dipping blends, a beautiful olive wood dipping dish and matching olive wood spoon. You can also choose to add a small bottle of extra virgin olive oil, so all you need is a nice crusty loaf of bread!
Set includes: Signature blend, Roasted Garlic blend and Tuscan blend.
Not in the mood to dip bread? Try any of these blends on your favorite pasta, potato or veggie dish.
Need a note to go along with your gift? Leave us your message in the notes section at checkout or send us an email at saratogaspicery@gmail.com.
DUKKAH ... a Nut blend❣
$ 3.50
The Egyptian Dukkah is no traditional spice blend.
Which is exactly why you'll want to try it. Without moderation!
❖ Dukkah [doo-kah] is a savory crunchy specialty with a distinctly nutty taste, a wonderfully fragrant combination of roasted nuts and seeds, that is all about savouriness and adding easy rich flavor to the simplest and plainest of foods, but also with endless culinary possibilities.
Dukkah combines exotic toasted spices, hazelnuts, pistachios, almonds, and dried herbs with sea salt and sesame seeds for a deeply satisfying flavor and texture. It shares a few of the same components as Za'atar, such as thyme and sesame seeds.
Dukkah, more versatile than one may think, is delicious when used as a dip with crusty bread and olive oil, and amazing when used to coat chicken, veal or fish prior to frying or baking. Dukkah can be enjoyed from snacking to cooking, adding instant smoky, wonderful nutty flavor and crunch to whatever you sprinkle it on.
❖ Flavor profile
Earthy and fragrant with a very subtleness that hits the back of the throat. You’ll also find hints of tangy, nutty and just a bit of saltiness. Lacks heat because it lacks any chiles. Dukkah is surprisingly addictive and can quickly found a way into your heart.
❖ Here are just a few ways you can rock the Dukkah:
- Traditionally, Dukkah is the perfect companion to fresh crusty bread and extra virgin olive oil: bread is dipped first in olive oil and then in Dukkah for an unforgettable bite packed with flavor.
- Dukkah is so much more versatile than just being used for dipping. In addition to using this as a dip for flat bread it can also add some flavor complexity and character to baba-ganoush, bruschetta, hummus, omelets, pasta, quesadillas, rice, salads, steamed vegetables, and yogurt.
- Try using Dukkah for all manner of crusts and rubs for chicken, lamb, fish, and even tofu, or anywhere a salty and savory crunch would be nice.
- Use it to season eggs, grilled meats, soups, salads and even popcorn.
- Spice up your burger game: grill up lamb burgers seasoned with Dukkah and topped with a vibrant herbed yogurt sauce.
- Or try it like in Middle Eastern street markets, where Dukkah is often found portioned out in paper cones for snacking by itself.
- Generously sprinkled over scrambled eggs. Swirl it into some good olive oil or into your favorite tahini sauce or hummus.
- Sprinkled on labneh (yogurt cheese) along with a drizzle of good-quality olive oil.
- Dukkah adds an explosion of delicious flavor when sprinkled on roasted vegetables, roasted potatoes, meat and leafy salads, feta cheese.
- Try it on pan-roasted carrots in winter, steamed asparagus in the spring, grilled eggplant in summer and broiled romanesco or cauliflower steaks in the fall.
- A little Dukkah sprinkled on legume pastes such as hummus, and over simply cooked rice or lentils, or as a crust for goat cheese or tuna is a simple way to enhance their inherent flavors.
- Used as a crumb for lentil keftethes or veggie burgers.
- Try Zucchini chips encrusted in Dukkah.
- Sprinkled over béchamel sauce layer of moussaka before baking.
- Simply served over a bowl of thick Greek yoghurt.
- Use it to season grilled meats, soups, and even popcorn.
- Sprinkled on everything from fried chickpeas, pasta, pizza, rice, feta cheese, and even fresh fruit.
- Garnish a bowl of soup, or rub some onto salmon before grilling. Or stirred into pasta.
- Dukkah adds an all around kick to your favorite recipe! Try experimenting with it.
- Dukkah is one of those things that we continuously find new purposes for. One personal favorite is with Dukkah Pita Chips—toss triangles of pita with olive oil and a healthy smattering of Dukkah. Then spread pita triangles in one layer on a baking sheet and toast in a 400°F (200°C) oven for 10 minutes. These chips are the ideal accompaniment over a bowlful of hummus, baba ganoush or a Middle Eastern inspired dip.
❖ Ingredients (16)
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Our DUKKAH spice blend follows faithfully a very popular recipe used in Egypt. It is carefully handcrafted from lightly toasted chopped Hazelnuts, chopped Almonds, shelled Pistachios, white Sesame seeds, black Sesame seeds, Coriander seeds, Cumin seeds, Nigella seeds, Fennel seeds, Pine nuts, and shredded coconut. Plus Marash pepper, Thyme, Spearmint, Marjoram, Himalayan sea Salt, and Tellicherry black Peppercorn which provide a different kind of liveliness on the palette. Hand-crafted in our professional kitchen, all of the elements are distinguishable but the mix is evenly balanced.
❖ Recipes
- Butter bean purée with Dukkah — (coming soon)
- Dukkah Chicken with preserved lemon — (coming soon)
- Aspargus with soft Boiled Egg and Dukkah — (coming soon)
- Dukkah-crusted Salmon with Cucumber & Chile Salad — from Epicurious mag
❖ Product Features
- Dietary Restrictions: Vegan, Gluten-Free, No MSG, Non-Dairy, Non-GMO, Zero additives, No Added Sugar, Nothing Artificial, No BS.
- Easy to store, minimal foot print.
- Premium quality.
- Hand-crafted in USA
Fennel • seeds
Sold Out
Though these potent licorice-sweet seeds look similar to caraway or cumin seeds, they are sweeter with a purer anise flavor.
Fragrant and a bit mysterious, Fennel is an ancient spice which was used in Roman kitchens, where the sweet seeds balanced big flavors like boar or venison. It’s still a flavor associated with robust Italian dishes: ragu, stuffed porchetta, salamis. Harness Italian flavors in a simple tomato sauce by adding a teaspoon of the seeds to the slow-cooking onions, or add fennel seeds to mince when making meatballs. Fennel is especially associated with fish dishes. But its anise-like flavor is also a delicious addition to soups, salads, grains and vegetables. Properly used, ground Fennel Seeds add a royal note to biscotti, candies and herbal tea. Try these ground seeds along the edge of a pork chop.
Fennel pairs well with basil, chervil, cloves, oregano, and thyme. It blends wonderfully with tomatoes, seafood, and pork.
Uses for Fennel Seeds
Season pork roasts, chicken, and fish. Add to sauces, curries, and breads.
Fennel Pork Rub: Grind fennel seeds until coarse, not to a powder, and mix with equal parts salt & pepper. Use blend as a rub for pork roasts.
Candied Fennel Seeds: Add fennel seeds to a mixture of boiling sugar and water, stir until the liquid crystallizes. Remove from pot and allow to cool. Sprinkle on savory or sweet dishes to add sweetness and texture.
GREEK Seasoning
$ 3.50
Mediterrean All-Purpose Spice Seasoning
This robust blend is a blank canvas, just screaming for flavor fusion. Greek Spice, or Grecque, is a gentle and tasty, highly aromatic, seasoning blend for Mediterranean luvin’ flavor. It is versatile and easy to use. Greek need only be paired with olive oil.
Taste and Aroma
- Perfect when roasting vegetables of every kind. Drizzle your favorite olive oil over vegetables before sprinkling them with Greek Seasoning, before baking or roasting.
- Adds a light, savory flavor to chicken, fish, lamb, and soups.
- Mix with any fruity olive oil for a simple, delicious poultry marinade or to make a flavorful sauce for spaghetti, veal parmesan, or noodles.
- Or rub some between your hands and sprinkle it on a store-bought pizza to improve its taste.
- Good sprinkled on pork chops and steaks before serving. Add to ground beef for flavorful burgers.
- It’s a tasty blend for homemade shish kebabs or gyros sauce, and wonderful on grilled vegetables.
- Greek Seasoning also makes a flavorful topping on dips like hummus. Or on top of breads and baked goods.
- For a classic gyros sauce, mix 2-3 teaspoons with 1 cup sour cream or plain greek yogurt, 2 tablespoons diced cucumber, and 1 tablespoon minced onion.
- For a nice shish-kebab marinade for lamb, beef, pork or chicken, mix 2 teaspoons Greek seasoning with lukewarm water to rehydrate, then mix with 1 tablespoon olive oil and 1 tablespoon lemon juice. Cut 1 pound of meat into cubes, cover with marinade, and refrigerate overnight. Skewer, then grill until brown.
- As a marinade, try emulsifying red wine with olive oil, add fresh lemon juice and 1 or 2 tsp. of Greek and marinate in the refrigerator for three hours before cooking.
Saratoga Spicery Greek Seasoning is packed fresh offering quality you can taste. All spices, herbs, and blends are Non-Irradiated, no preservatives, all-natural, no MSG, no GMO, and zero fillers ★ Small Batch Blended ★ Freshness Dated ★ Good up to 1 year after opening, but even better if used within 6 months ★ Hand crafted in U.S.A.
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Handwritten Gift Card
Free
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HERBES de PROVENCE
$ 3.50
• Enchanting to smell and bewildering in taste •
Herbes de Provence is a tour of delicate flavors. This classic blend from the South of France for country cooking, also known as Provençal herbs, is floral, flavorful, fruity & fresh.
There are as many mixtures of Herbes de Provence as there are ways to use it. Ours is a purist mixture, with a very unique and delicious flavor from a special combination of hand-blended (mixed together, but not ground) thyme, basil, summer savory, oregano, and rosemary, with a hint of marjoram, that represents the bounty and fragrance of the region. And it makes everything taste heavenly.
Herbes de Provence is used to add the flavor of the French countryside with ease and simplicity instead of using individual herbs. These herbs are commonly used as a dry rub to season grilled and roasted meats and as a seasoning in roasted chicken, baked fish and seafood, as well as in soups, gravies and stews, and vegetable dishes.
❖ How to Enjoy it
→ Use this charming blend/mélange to sprinkle over fresh goat cheese drizzled with Saratoga extra-virgin olive oil, to rub densely over a leg of lamb or pork chops, and to season oven-roasted vegetables of all kinds.
→ Herbes de Provence makes a terrific flavorful addition to omelettes, roasted chicken or turkey, all kind of meats: beef, veal, pork, lamb, & for all kind of fish or sea-food, marinades, sauces, salads, soups, fried vegetables and vegetable stews as well.
→ Apply before grilling or baking to kabobs, and white fish.
→ Add it to a vinaigrette and drizzle it over a fresh green salad to give them a holiday fragrance.
→ Blend it with yogurt and garlic for a flavorful lamb marinade. Add a dash to the filling of a savory tart or quiche, or pizza as well.
→ Combining this lovely herb blend with a top-grade olive oil makes a lovely dipping sauce for fresh bread, and it will always complement your meal well when your entrée also contains Herbes de Provence.
→ Ideal for vegetables, especially eggplant and zucchini, and it holds up well in heartier dishes like braised rabbit or roast chicken.
→ Our special blend of aromatic herbs may also be used in olive oil when cooking all kind of vegetables. Use this blend with any Italian recipe. In fact, use it anytime you want a taste of sunny French Provence.
→ For a quick vinaigrette, mix 1 teaspoon with ¼ cup red wine vinegar and ½ cup olive oil.
❖ Ingredients: thyme, basil, summer savory, oregano, rosemary & marjoram.
Did you know… Marjoram (an herb in the oregano family) was referred to as the “Joy of the Mountains” by the Greeks and celebrated throughout the Mediterranean for its flavor, fragrance and medicinal values. If wild marjoram grew on a grave, it was thought to bring happiness to the departed. Both the Greeks and Romans adorned young couples with a marjoram crown and in ancient Egypt, the herb was offered upon altars to the Egyptian deities.
❖ Recipes
- Dietary Restrictions: Salt free, Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
- Easy to store, minimal foot print.
- Premium quality.
- Hand-crafted in USA
ITALIAN Seasoning
$ 3.00
With an abundance of savory herbs and spices, our Italian Seasoning sets the stage for any culinary creation seeking robust flavor!
An excellent aromatic blend for any tomato sauce, the standard basil, oregano, and thyme combination is accented with the subtle freshness of parsley and the delicate aroma of rosemary and sage. It tastes like you went into your garden and cut fresh veggies, herbs, and spices and cooked with them.
Use as a marinade, a dry rub, during cooking, or before serving: there's virtually nothing this spice blend can't season!
This sweet, fresh, robust mixture of basil, oregano, thyme, parsley, rosemary, onion, garlic, Himalayan sea salt, marjoram, sage, and savory, brings out the sweetness of your best tomato sauce. It’s also excellent as a simple seasoning for potatoes, rice, or pasta drizzled with olive oil, or with dipping oil. A delicious savory addition to so many Italian dishes from spaghetti to lasagna or to sprinkle on chicken as it bakes! It is an essential! Can be used for all kind of meats: beef, veal, pork, lamb, & for all kind of fish or sea-food, marinades, sauces, salads, soups, fried vegetables and vegetable stews as well. Try mixing it into meatballs and meatloaf, or sprinkle over pizza or fresh caprese salad. Or mixing in olive oil when cooking all kind of vegetables. And then there’s garlic bread!
Use this seasoning with any Italian recipe. In fact, use it anytime you want an indisputably Italian tasting.
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Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
- Ingredients: basil, oregano, thyme, parsley, rosemary, onion, garlic, Himalayan sea salt, marjoram, sage, and savory.
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Easy to store, minimal foot print.
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Premium quality.
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Hand-crafted in USA
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KICKIN' CAJUN Seasoning
$ 3.50
Why we love this blend?
Kickin' Cajun delivers the smokey warmth that typifies the ideal N’awlins cajun taste. One mouthful, and you’ll think you’re on Bourbon Street in N’awlins!
“Cajun” refers to the rustic cuisine of rural Louisiana that was developed by displaced French Canadians during their expulsion from British rule in the 1750's. Cajun food is characterized by simple French & Mediterranean style, one pot style dishes. Kickin' Cajun is the perfect blend of zesty, spicy, savory flavors that are sure to kick any dish up a delicious notch. It's more versatile than you'd think.
❖ Taste and Aroma Profile
This delicious blend has a bit of mild spiciness with just a bit of temperate heat that delights the palate, balanced with the aromatics of fragrant coriander, onion and garlic and the tastes of hearty oregano, sweet paprika and floral thyme. Saratoga Spicery Kickin' Cajun unveils all of the intensity of Cayenne pepper, whose characteristic zing envelops the taste buds in an explosion of flavors and tantalizing notes.
❖ How to Enjoy it
- This seasoning is so tasty and versatile that whether you do a lot of Cajun style cooking —gumbo or jambalaya— or not, you'll find many ways to enjoy it. It's the kind of spice blend that you can use on all kind of things that are not necessarily straight-ahead Cajun dishes.
- Use it as a dry rub (or moisten with olive oil) on fish, chicken, prawns or steaks.
- Adds a spicy zip to fresh crawfish, pork, kabobs, and burgers. In a pinch, Cajun seasoning adds a lot of flavor when you need it.
- Mix with extra virgin olive oil, brush over salmon, then grill.
- Mix with ground turkey breast or 90% lean ground beef, Dijon mustard, and finely chopped red onion for a jazzed up burger.
- Sprinkle over freshly popped popcorn. As with popcorn, Cajun seasoning adds a great extra bit of zip to a vehicle of butter and salt like croutons. You can also use it in the breadcrumbs on top of a pasta bake or casserole. Just stir in a bit along with the salt and oil, and toast the croutons up.
- Mix with Greek yogurt as a dip for veggies or baked potato topper. If you want a way to add some extra oomph to storebought creamy dips like ranch or blue cheese, a good way is to stir in Kickin' Cajun seasoning to taste.
- Combine with crabmeat and cream cheese for surprisingly delectable party food.
- Add to soups, vegetable, lentils or sprinkle over baked potatoes, gratins or grilled tomatoes.
- If you're making a Bloody Mary or a Michelada, try rimming the glass with Kickin' Cajun and salt for a fun twist on the familiar cocktail.
- You can use Kickin' Cajun as a blackening or all-purpose seasoning: Use about 1 tsp. per pound of meat.
- In addition, use as a sprinkle to liven up vegetables, rice and bean dishes, tofu, pasta, or salads.
- We also find it is great on all kinds of potatoes (baked, roasted, fries, etc), especially baked sweet potato fries.
- It's terrific scrambled into eggs for a spicy breakfast.
- It's delicious stirred into everything from hummus, queso, spinach artichoke dip, even guacamole.
- Make the best stovetop Mac and Cheese, just stirring an extra tablespoon or two of Kickin' Cajun.
- Mix it into a marinade, or rub it right on dry or with a little extra virgin olive oil, and it’s ready to go! It’s an easy way to spice up – literally – an ordinary vegetable or side dish!
- Make spiced cashews to serve with drinks. In a bowl mix one pound raw unsalted cashews, 1 egg white, half a cup sugar and 3 tablespoons Kickin' Cajun mix. Mix all together and then pour onto a baking tray. Bake in medium over until brown. Cool and then separate mixture — add a little sea salt to taste, (great also with almonds!).
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For a great fajita marinade, mix together 1 tablespoon Kickin' Cajun seasoning, 2/3 cup vegetable oil and 1/3 cup lime juice or vinegar. Let your chicken, pork, flank or round steak marinate in the fridge overnight, then toss it in a hot cast-iron skillet and cook quickly until done. Serve with bell pepper, onion slices, flour tortillas and sour cream and guacamole for a tasty, easy meal.
❖ Ingredients
We’ve combined a link with the old world herbs & spices of Greek oregano, delicate thyme and cumin with the new world spices of Hungarian paprika, fragrant coriander, cayenne pepper, bold Tellicherry black pepper, dehydrated organic garlic powder, minced onion, and pristine Himalayan pink crystal sea salt (Gourmet food grade), resulting in a perfectly balanced blend-with-a-kick. Our Kickin' Cajun is skillfully blended in small batches to ensure freshness.
❖ Recipe: Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
Ingredients:
- 1½ pound Pork tenderloin
- 1 Tablespoon Kickin' Cajun seasoning
- 2 Tablespoon brown sugar
- 6 strips bacon
- 3 Tablespoons apricot preserves
- 1 Tablespoon grainy Dijon mustard
Directions:
- Rub the pork tenderloin with the mixture of the Kickin' Cajun seasoning and brown sugar and wrap it up in the bacon.
- Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
- Transfer the pan to a preheated 400°F/200°C oven, roast until the pork reaches 140°F/60°C, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.
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Size: There are six options.
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Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
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Easy to store, minimal foot print.
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Oregano imported from Greece. Rosemary and Thyme from Spain. Nutmeg and Tellicherry Black Pepper imported from Western India and Himalayan Pink sea salt from Punjab region of Pakistan. Organic Garlic from California.
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Premium quality.
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Hand-crafted in USA
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LEMON-PEPPER Seasoning
$ 3.50
A tango of zest and savory❣
One of the great, classic blends —sweet, spicy & lemony— for all taste buds.
A perennial favorite with seafood, our Lemon-Pepper seasoning celebrates the fruits of the ocean with fantastic complementary flavors. It will add wonderful flavor to any meal.
- This classic combination of lemon and black pepper is especially delicious on fish, shrimp and other seafood. Lemon-Pepper gives chicken and fish a subtle flavor boost, just enough to bring out their natural aromas and distinctive taste.
- However, our Lemon-Pepper is very versatile and can be used as a spice rub for grilled meats (particularly poultry) or a zesty topping for pasta or salad.
- Best spice possible for scrambled eggs and omelettes, and crispy lemon-pepper wings with crunchy fries.
- A must for salmon, catfish, flounder, or pecan-crusted grouper (red snapper as well, or any firm-fleshed fish).
- Great for turkey or duck breast, hamburgers, pork roast, chops or cutlets and all cuts of veal (especially stuffed, baked veal breast).
- Use it to sautée vegetables or mix with marinades, sauces, and dressings.
- Add it to butter for an easy flavored butter to add in pasta dishes and sauces.
- Flavor a stir-fry, try it with fruit or ice cream!
- There are so many ways to enjoy it....
- The distinctive scent gets much better when you cook with it.
Ingredients
Non-Irradiated ★ Small Batch Blended
Freshness Dated ★ Best if used within 1 year of opening
Post Script
- Try this fantastic snack idea → spray some pita bread with a fruity Saratoga extra-virgin olive oil, sprinkle over the Lemon-Pepper seasoning and bake in a moderate oven for 8-10 mins. Cut the pita bread into slices. Great to eat on their own or with dips.
- Substitute Lemon-Pepper Seasoning for black pepper anywhere you want a bold, zesty flavor.
- Mix 1 to 2 Tbsp. Lemon-Pepper Seasoning into 1 cup sour cream or yogurt for a tangy dip.
- For mouthwatering chicken, let your bird pieces soak in a mixture of 1 cup buttermilk to 2 Tbsp. Lemon-Pepper Seasoning for a couple of hours before cooking.
- For a bright vinaigrette, whisk 2 tsp. Lemon-Pepper Seasoning with 2 Tbsp. Saratoga balsamic-vinegar and ⅓ cup varietal Saratoga Olive Oil of choice.
- For a citrus-inspired marinade, mix 1 to 2 Tbsp. Lemon-Pepper Seasoning with ¼ cup each orange juice, apple cider vinegar/balsamic, and Saratoga Extra-Virgin Olive Oil.
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Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
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Easy to store, minimal foot print.
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Tellicherry Black Pepper imported from Western India, Himalayan Pink Salt from Punjab region of Pakistan. Lemon peel, minced white Onion, organic Garlic and Citric acid from California.
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Premium quality.
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Hand-crafted in USA
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MARASH TURKISH PEPPER Premium Chile Flakes
$ 4.50
Sultry and rich MARASH pepper, with a tangy and smoky flavor, slow moderate heat, and a subtle fruit bouquet, transforms everything from salads to grilled meats. Here’s why this spice should be your new go-to.
Turkish cuisine is still largely unexplored here in the US, but if you want a taste of Türkiye, this chile simple cannot be left out. As central to Turkish cooking as black pepper is stateside, Marash (pronounced 'mah-Rahsh') is a wonderful source of authentic Turkish flavor, one of the standard seasonings for everything from meat dishes like kofte and kebabs, egg dishes like menemen (a sort of frittata), and even rice pilaf.
❖ What does Marash pepper taste like?
The flavor of the Marash is mild (partly because the seeds have been removed, partly because the chilli itself is milder than many) and sweet, naturally oily, smoky, tangy, bright, with a subtle fruit flavor and a surprising acidity. More flavor than heat by far, similar to Espelette and Korean chiles. Marash flakes lend an earthy fruitiness to whatever dish they encounter. It'd be really a great addition to your kitchen spice rack. Marash pepper flakes are similar to the Aleppo from Syria but with more heat and less tartness.
The natural oily quality of these chiles is their hallmark—there is a delightful moistness to the ground chile that carries the heat perfectly, and lend an earthy fruitiness to whatever dish they encounter. Marash pepper is a lot more subtle and gentle than standard crushed chiles. Moist Marash flakes are found on nearly every table in Turkey, where they're a beloved spicy finishing garnish.
The Marash pepper isn’t pepper❣ It’s made from dried chiles – lovely, slightly fat and round, mild chiles who comes from the town of the same name in Southeastern Turkey. The whole red chiles are sun dried on large tarps until they're shriveled, but not crispy—unlike Latin American dried chiles—and ground using slow-turning stone wheels much like the ones used to crush olives. The flakes may then be combined with salt and/or oil for a smoother texture and a flavor boost.
❖ How to enjoy Marash chile pepper flakes? ....So many ways!
- You can add them to your food while it's cooking. Or sprinkle on a finished dish for extra flavor.
- Sprinkle with circumspection on top of egg dishes, over soups (especially red lentil soup) before it goes to the table, bland/soft cheeses, pizza, salads, or in a vinaigrette.
- Season ground lamb for meatballs.
- Blended with lemon juice and spread on pork, and fish.
- Mix with yogurt and marinated chicken cubes and make kebabs.
- Rub into meat before grilling.
- Sprinkle over a creamy, perfectly ripe halved avocado, drizzle with a little olive oil, balsamic vinegar, and sea salt. It's a revelation!
- Mix with diced preserved lemons and extra-virgin olive oil, and cover a chicken with the mix before roasting.
- Try it over hummus or tzatziki. Or mix into a potato salad.
- Marash is especially good in marinades, soups, and on soft-cooked eggs.
- Sprinkle over oiled flatbreads (Pita, Naan, Gözleme, Frybread, Tortillas) or Focaccia and heat gently.
- Sprinkle over a slice of pineapple together with some bitter honey and black lava salt, and grill.
- Add to the stock you use to cook rice, or sprinkle over rice.
- Sprinkled over a plate of eggs just before serving.
- Marash pepper flakes gives excellent flavor to pasta dishes, mac n' cheese, and stir fries.
- But don't stop there — grilled veggies, pan-fried fish, soft goat cheese, hot pizza, fresh pasta and avocado toast are some more things we love with Marash.
- Marash pepper flakes are a perfect accent for anything requiring some heat but also balanced and nuanced flavor.
- One of our favorite use for Marash, is to make a salad with avocado, grapefruit, spring onions and a sprinkle of Marash pepper flakes.
❖ Note: Keep Marash pepper flakes as moist as possible, either by sealing the lid tightly after every use or, preferably, storing in your freezer.
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"I love Marash with boiled egg, parsley and scallion for breakfast. I also put olive oil, oregano, one garlic clove and Marash in a very small bowl and dip my bread into it.” —Ayfer Ünsal, Turkish food journalist
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❖ Recipes (coming sOOn)
- Beef Carpaccio [car-PAH-chi-oh], served raw or cooked rare and seasoned with Marash, olive oil and sea salt.
❖ Healthy and Natural
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A great option for following Paleo, Mediterranean or similar diets.
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Small Batch Hand-Blended ★ Non-GMO ★ Gluten-free ★ Soy-free ★ MSG Free ★ 100% Vegan & Vegetarian ★ Paleo and Keto diet compliant ★ Non-Dairy ★ Preservative-free ★ Additives-free ★ Non-ETO ★ Non-Irradiated ★ No Sugar ★ No Fillers, free of animal bi-products ★ Easy to store, minimal foot print. ★ No Artificial Intelligence ★ No artificial colors or flavors ★ No Robots (we pack your order by hand) ★ No BS ★
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It's simple → No Short-cuts, just 100% commitment to quality and authentic ingredients.
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Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
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We make Spice blends as if our own kids and friends eat them — because they do!!
❖ And When Your Order Arrives...
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If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
MIDNIGHT RED Seasoning
$ 3.50
IF you are searching for a tasty authentic blend that excites your palate and infuse a fabulous flavor for your recipe, you have come to the right place. Our smoky, warm and bright Midnight Red seasoning —some might say that belongs south of the border— is the choice for you! It's one of our customer faves and has endless possibilities.
- Our Midnight Red seasoning is very versatile and can be used in a variety of ways:
- We love to rub it into chicken, pork, fish (baked or broiled), shrimp, lamb, turkey or beef, veggies (especially corn) and french fries.
- Use it to season your burger.
- Sprinkle it on your sandwich or black beans to add that delicious flavor.
- Mix with any fruity Saratoga olive oil for a simple, delicious poultry marinade or to make a flavorful sauce for veal parmesan.
- Sprinkle it on your salad to add a zesty seasoned taste to every bite.
- Rub some between your hands and sprinkle it on a store-bought pizza to improve its taste
- As a marinade, try emulsifying a dark Balsamic vinegar with olive oil, add fresh lemon juice and 1 or 2 tsp. of Midnight Red and marinate in the refrigerator for three hours before cooking.
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❖ Healthy and Natural
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A great option for following Paleo, Mediterranean or similar diets.
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Small Batch Hand-Blended ★ Non-GMO ★ Gluten-free ★ Soy-free ★ MSG Free ★ 100% Vegan & Vegetarian ★ Paleo and Keto diet compliant ★ Non-Dairy ★ Preservative-free ★ Additives-free ★ Non-ETO ★ Non-Irradiated ★ No Sugar ★ No Fillers, free of animal bi-products ★ Easy to store, minimal foot print. ★ No Artificial Intelligence ★ No artificial colors or flavors ★ No Robots (we pack your order by hand) ★ No BS ★ Premium quality — Hand-crafted in U.S.A.
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It's simple → No Short-cuts, just 100% commitment to quality and authentic ingredients.
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Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
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We make Spice blends as if our own kids and friends eat them — because they do!!
❖ And When Your Order Arrives...
If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
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Paprika, Smoked Sweet Spanish • Pimentón ahumado de La Vera, D.O.P.
Sold Out
There is a region of Spain called La Vera which is known for its highly sought after Paprika. This Sweet Smoked Paprika is described as some of the most flavorful from anywhere in the world. The color is intense red and the aroma denotes smoky subtleties, and its flavor is refined and evolving, stimulating the palate in its proper measure.
It is even distinguished as a food with the Protected Denomination of Origin, as well. This status means that only paprika produced in this region can be called Pimentón de La Vera, and it is carefully monitored to make sure that it is produced the same way every time for the best product.
R A I N B O W • Gourmet Four Peppercorn
$ 4.00
Don’t you just love the word “rainbow”? So lovely sounding and so appropriate when we’re talking about this vivacious peppercorn blend.
Saratoga Spicery® Rainbow is a versatile, aromatic combination of the most popular of Peppercorn spices. An exotic blend of Tellicherry Black Peppercorns, Pink Peppercorns, Green Peppercorns, and White Peppercorns, combining the bold flavors and subtle nuances of this four exquisite peppercorns.
Black Peppercorn is characterized by a warm and strong taste in the mouth. It has a lively taste and reveals fruity and woody notes with a pleasant long finish.
White peppercorns are obtained from the mature seeds. The taste of white pepper is more pronounced than black peppercorns, however it is less pungent.
Pink peppercorns are soft, fragile ripe berries with a sweet-sharp flavor.
Green Peppercorns are young when they are picked and dehydrated or preserved, with a resulting mild flavor, with fruity notes.
Add Rainbow crushed, ground or whole for extra snap in recipes calling for pepper. Use Rainbow to flavor brines and stocks; to make vinaigrettes and creamy salad dressings; and to create sauces. Add to tomato sauces, braised meats & caramelized onions. Finish baked cauliflower & bruschetta.
Rainbow is a must-have for each peppermill in every kitchen and dining room, to compliment any cuisine. A pinch of this pepper mix will add a unique and flavorful spiciness to your recipes. Rainbow Gourmet Four Pepper mix is as colorful as it is flavorful...
Food Pairings: Ideal on grilled meat, smoked fish, stir-fried shrimp, grilled sardines, wine-poached fruits, chocolate mousse or chocolate cake, strawberry with balsamic vinegar or cheeses.
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Just two tablespoons of this blend mixed with an 8 ounce block of cream cheese will make a delicious dip or spread for bagels, English muffins, sandwiches, and crackers! You can also mix this with sour cream and use it alongside nachos and salsa.
ROASTED GARLIC & Herbs Dip Seasoning
$ 3.50
This mouthwatering smoky garlic dip mix is delicious with potato chips, pretzels and vegetables. It also makes a wonderful, creamy salad dressing.
Use to season breadsticks, focaccia, mushroom stuffings or stir fries. Toss in with green salads or side salads (like chicken, potato or tofu), add to casseroles, meat gravies, soups or stews. Use with a little olive oil to create a wet rub for chicken, fish, seafood. Shake on buttered or steamed vegetables (especially green beans and potatoes). You will also find it a great way to spice up your burgers, salads, pizza and pasta as well. This blend is easy to love!
To make a quick salad dressing mix 2 tablespoons of Roasted Garlic seasoning with 2/3 cups of olive oil and 1/3 cup of either red wine or balsamic vinegar.
The flavor profile of our extra-flavorful Roasted Garlic & Herbs seasoning is a delightful balance of red bell pepper and roasted garlic flakes with the delightful undertones provided by rosemary, thyme, sun-dried tomato, savory, oregano, and Himalayan sea salt. Specially made for cooks to inspire extraordinary menus and deliver consistent recipes.
RUSTIC Rub
$ 3.50
Pucker up!
Rustic Rub is a subtle, aromatic Mediterranean fusion blend, unlike any product on market shelves today. We crafted this medley to evoke the herbal flavors found throughout the Mediterranean restaurants and bistros. Rustic is going to liven up your taste buds and could easily become one of your favorite blends.
- If you want to add something a little extra to a rack of tender lamb or a flavorful leg of lamb, you can rub some of Rustic on the meat, to your taste.
- This delicate blend passes its delectable full-bodied flavor into fish and seafood, and stands up wonderfully to strong flavored or gamey meats.
- Add to scrambled eggs, or on roasted, steamed or sautéed vegetables for an explosion of flavor.
- Rub a leg of lamb with fresh extra-virgin olive oil. Slather it with Rustic Rub all over lamb that you've studded with fresh garlic, and roast or grill it, and you have the taste of the Mediterranean right there on your plate.
- If you're making lamburgers, whisk some Rustic into your mayo and slather it over a toasted bun.
- Rustic is also an excellent marinade for pork, and turkey. Mix Rustic with extra-virgin olive and marinate the meat for ten minutes before cooking; the flavor permeates quickly.
- For pasta dishes, add a little olive oil and sprinkle with Rustic.
- Whisk some Rustic with Greek yogurt and use it as a spiced yogurt marinade for pork chops, or lamb skewers.
- Our Rustic Rub has an exquisite flavor. Remember though that it is a very delicate blend and will not hold up to a long or high heat cooking process as that would essentially cook off all of the great subtleties. For those processes, try adding it toward the end of the cooking time so the flavor will shine.
- Rustic Rub goes on pretty anything and everything.
- To convert into a paste, mix equal parts Rustic, olive oil and water. To make a thinner paste to use in a basting method for grilling, add a bit more of the liquids.
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Size: There are six different sizes.
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Dietary Restrictions: Gluten-Free, No MSG, Non-Dairy, Non-GMO, Zero additives.
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Easy to store, minimal foot print.
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Rosemary and Thyme imported from Italy and Spain. Paprika from Hungary. Tellicherry Black Pepper imported from Western India and Himalayan Pink sea salt from Punjab region of Pakistan. Fennel and lemon peel from California. Organic coriander from Oregon.
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Premium quality.
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Hand-crafted in USA.
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SARATOGA STEAK & CHOP®
$ 3.50
A lot of people will tell you that a great steak needs no more flavor than a kiss of flame and a pinch of salt.
The truth is that for any steak, whether a great cut or an inexpensive chunk of beef, the right seasoning is key to getting something spectacular. Based on the same idea, Saratoga Steak & Chop® was born.
Zesty, flavorful and complex, our blend is specifically formulated to work perfectly on beef & pork chop, to enhance but not overpower the flavor, and take the kind of intense heat that a steak needs. It has a robust flavor explosion designed for the bolder tastes of steaks and burgers.
We —and some of our friends— have discovered that Saratoga Steak & Chop's charms aren't limited to red meat. Far from it — from enlivening roast potatoes, to spicing up veggies on the BBQ, to making your simple side salad sing, our all natural, small-batch, makes this spice blend an indispensable partner in the kitchen. Don't forget to try it on salmon, pork chops, chicken, hash browns, tater tots, and even French fries. Use it on broccoli, mushrooms, and other grilled or roasted vegetables.
When sprinkled on a steak pre- or post-grilling, the taste of Saratoga Steak & Chop is comparable to a deli favorite: pastrami. One of our personal favorite is actually when it's paired with fish — big tuna, swordfish, or mahi-mahi steaks left overnight in a simple marinade of extra-virgin olive oil and our Saratoga Steak & Chop, then seared quickly on the grill outside or in a cast iron pan on the stove top.
The best method to use our blend for seasoning a steak is, first, bring your steak to room temperature for 30 to 60 minutes. Then, pat the meat dry with a paper towel and apply the spice rub generously (lightly or more to your taste) immediately before cooking (what the meat holds is the amount needed). Let the steak sit with the rub on at room temperature for 20/30 minutes. This will allow the flavors to absorb and the meat to rise in temperature. You don't want it more than 30 mins. on in advance as the salt will draw water out of the meat. This well-rounded rub will provide a nice crust while bringing out the natural flavors of the meat.
To use Saratoga Steak & Chop in a marinade, add ½ teaspoon of the mix to ¼ cup olive oil, ¼ cup water, and 2 tablespoons vinegar. Marinate the steak for 15 minutes or more in a plastic bag in the refrigerator before grilling. Be sure that you dispose of the marinade that has been in contact with the raw meat. Make fresh marinade if you wish to use it as a baste or sauce.
Ingredients: This robust seasoning features Hungarian Paprika, Tellicherry black Pepper, Garlic, Onion, roasted red Bell Pepper, black Mustard seed, Coriander, hot Pepper flakes, Rosemary, Thyme, Cardamom seeds, Dill seeds, and Himalayan pink sea Salt.
SHICHIMI TOGARASHI • Japanese “seven-flavored spice of life”
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Shichimi Togarashi
Fun to say it, more fun to eat it.
Shichimi Togarashi (七味唐辛子) (“seven-flavored spice of life”) is probably one of the most interesting & vibrant spice blends that we keep on hand in our kitchen.
Its a very exotic zesty Japanese — largely credited to a Tokyo spice shop that dates back to the 17th century — salt-free mix of hot and cool flavors from chile and sesame seeds to seaweed and citrus, that tickle the tongue and add aromatic and complex, bold flavors to dishes. This spice blend imparts nutty, citrusy, and umami flavors to a variety of seafood and vegetables. Add it to any sort of savory dish and it will pleasantly surprise you!
❖ Flavor profile
Abruptly spicy. Somewhat sour. Quite nutty. A tad salty. Absolutely delicious!
The aroma is of the dried tangerine peel, with a hint of nori (a type of seaweed often used for sushi, which has a nutty, sweet-salty flavor).
This has a bit of a quick hitting heat that fades quickly, but is also complex and savory with hints of citrus and earthiness.
❖ How to enjoy it
- Shichimi Togarashi is almost magical when seasoning Japanese styled grilled meats or added to noodles dishes, jasmine rice, and broth-based soups, tempura, or as a spice marinade for grilled meats and seafood.
- Also, it is good with gyudon (simmered beef on rice bowl) or yakitori (char-grilled chicken skewers). In Western cooking it is effective as the ultimate rub for pork or beef ribs, since the flavors intensify as they cook.
- It’s a wonderful thing for dishes that need a kick—We love it on avocado toast and hard-boiled eggs.
- We like to use this highly adaptable blend for pan-fried seafood when mixed with a little salt and rubbed on before cooking.
- Or to make a flavorful crust for bold fishes like tuna, mixed into burgers or ground pork, chicken wings, gourmet ramen noodles, homemade fries, fresh melons, on broccoli and Brussels sprouts, with avocado, eggs, and popcorn.
- Adding a pinch to rice brings it to life, and green vegetables like broccoli or kale take on a whole new flavor.
- Nice sprinkled over stir fries towards the end of cooking.
- You can even have a “Japanese” breakfast by sprinkling it on eggs or adding it to cream cheese for a spread or to. At Knead Bagels in Philadelphia, for instance, the menu features a Shichimi Togarashi–spiced bagel with scallion cream cheese.
- In your own kitchen, the blend is perfect for tossing with popcorn and sprinkling over soups. It’s also delicious as a dusting for roasted fall vegetables—including squash, carrots, and parsnips—after they come out of the oven.
- In the summer, use it to give your watermelon-and-tomato salads an unexpected prickly heat.
- Our personal favorite is mixing Shichimi Togarashi with sesame oil and tamari as a marinade for salmon.
❖ Ingredients
Shichimi Togarashi is carefully handcrafted on a foundation of red Chiles, dried Orange peel, Sansho pepper, toasted Sesame seeds (white and black), toasted Nori flakes (seaweed), and Poppy seeds. Our special chukara – or medium-heat – blend rounds out the dominant flavors of Sansho pepper and chiles with ingredients such as dried orange peel.
❖ Recipes
- Crispy Shichimi Togarashi-spiced Chicken Cutlets
- Shichimi Togarashi-spiced Shrimp
- Miso Pumpkin Soup
- Togarashi Seared Ahi Tuna
- Shichimi Togarashi Ribs
❖ Product Features
- Size: Six different sizes.
- Dietary Restrictions: Salt Free, Gluten-Free, No MSG, Non-Dairy, Non-GMO, Kosher, Zero additives.
- Easy to store, minimal foot print.
- Premium quality.
- Hand-crafted in USA
Small Jar Gift Box
$ 20.00
Give a gift of four of our most popular spice blends. Each jar has our signature metal sifter lid. The perfect little gift for so many occasions!
T A B I L • The ancient Spice of Tunisia
$ 3.00
Waiving North Africa's predilection for complex spicing, Tunisian Tabil is an elegantly and graceful simple blend, with a wonderful aroma and spicy kick, that will enhance almost anything.
❖ What does Tabil taste like?
You’ll first notice the warm, gentle spicy nuttiness of the coriander followed by the roasted garlic flavor, then you’ll pick up some mild heat in the back of your throat, and to finish it off you’ll notice the biting, warm earthiness of the caraway.
❖ How do You enjoy Tabil? → So many ways!
- As a marinade for meat, in dips and great on flatbreads.
- Tabil goes terrific on any meat that you would like to grill or roast.
- Also fantastic in deepening the flavour of stews and tagine recipes. --We also love changing up the plain old couscous with this and it lifts the ordinary yoghurt to another level.
- Try it sprinkled over sautéed garbanzo beans. Also over scrambled eggs, or as an exotic rub for grilled chicken.
- Excellent on sauteed carrots. Also with winter or summer squash, sweet root veggies, and to enhance your basic oven-roasted potatoes.
- Make pork meatballs heavily seasoned with Tabil.
- Sprinkled on purchased flat bread brushed with olive oil and grilled.
- Delicious with Greek inspired dinner of grilled jumbo shrimp with lemon and oregano, and orzo salad with feta and dill.
- For a simple introduction to the flavours of Tunisia, try spreading some fresh toast with avocado, then sprinkle with Tunisian Tabil.
❖ Ingredients
Our Tabil blend is carefully handcrafted from toasted Coriander seeds (the star attraction) and aromatic toasted Caraway seeds, roasted Garlic, lemony toasted Cumin, and a hint of Hatch New Mexico chile to keep things interesting. It lends a deep and earthy flavor and awesome aroma.
It is Salt free, GMO free and MSG free so you can dig into your favorite dishes worry free!
❖ Recipes
Broiled Pork Chops with Tabil Butter and cauliflower couscous (coming soon).
Lamb with Tabil and Preserved Lemons (coming soon).
Smoky Tunisian Oven-Roasted Vegetables with Tabil (coming soon).
TELLICHERRY Black Peppercorns
$ 7.95
The King of The King of Spices
This rare Premium Pepper are considered the highest grade of black pepper to come out of what is regarded as to be the finest black pepper production area in the world along the Malabar coast of Western India. The outer skin of the berry is thicker, meaning a higher concentration of essential oil to impart the noticeably pungent aroma to the pepper.
More mature compared to all other black peppercorns, these tiny giants selfishly absorbed more nutrients when growing on the vine (yes, they grow on vines!) to become the best of the bunch. Packed with bright balanced fresh flavors and a complex somewhat sweet aroma these peppercorns are superior in every way.
It was the beautiful and fragrant Tellicherry black pepper scent that led us to start Saratoga Spicery.
Our Tellicherry black Pepper has strong citrus and pine notes, with hints of cedar, cherries and juniper, and most of all, a bright freshness. The mild-but-spicy flavor and complex aroma make it a great unequaled pepper, and the most luxurious and flavorful.
When you grind our Tellicherry black pepper, the citrus aroma is immediate and beautiful. You'll understand when you open a jar or bag. And you will love our pepper for ever!!
These magnificent whole black peppercorns are great on everything, especially beef, chicken, chops, fish, salads, vegetables, soups, and omelets. If you're going to use pepper every day, you may as well use the very best.
Saratoga Spicery's Black Pepper is sourced from small organic farms in the foothills of the Western Ghats of southern India, ideal conditions for producing these premium grade peppercorns.
Botanical: Piper Nigrum
Origin: Cheruvallikulam, Idukki, Kerala, India
Farmer:
Harvested: _______ • New Harvest
Thyme (French)
Free
THYME, one of the spice cupboard's most versatile herbs, is native to the Mediterranean region. It has been used for centuries! Thyme is earthy, floral, herbaceous, and piney, with a slightly minty notes.
Thyme is an aromatic, meaning we use it as much for its aroma as for the flavor it gives our dishes, and is one of the herbs used in a classic Herbes de Provence, Bouquet Garni, Italian Mixed Herbs, and Za'atar, and often included in seasoning blends for poultry and stuffing. It is also commonly used in seafood dishes, meat loaf, sautéed vegetables, fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes.
Thyme is used for adding layers of flavor without being overwhelming. A teaspoon or so of these leaves adds a pungent, woodsy flavor to dishes. Thyme often is paired with tomatoes, and other Mediterranean herbs like oregano and marjoram, and is used throughout Italian, French, and of course, Mediterranean cooking.
This is a spice-rack staple!
Recipes for Cooking with Thyme: Coming Soon
Trio- Medium Jar
$ 24.00
Three medium jars, each with our signature metal dispensing cap, in a corrugated tray and decorative ribbon. Select one of our best-selling combinations or make up your own!
Each jar contains 1/2 cup of spice blend.
Trio- small jar
$ 15.00
Three small jars, each with our signature metal dispensing cap, stacked in a clear cellophane bag. Great for last minute gifts!
TUSCAN Dip Seasoning
$ 3.50
Delicious for a unique and luxurious treat!
Serve your Tuscan Dip oil with hot Italian bread or warm baguette. Or drizzle over fresh mozzarella and tomato slices for a healthy snack.
❖ What's inside?
A hand blended classic combination of sweet Oregano, crushed Red Pepper, fragrant Rosemary, delicate Marjoram, Parsley, and ancient Himalayan pink crystal sea Salt (Gourmet food grade). We crush the Rosemary before mixing so you won't experience any prickly needles.
Urfa
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Turkish Urfa chiles are uniquely smoky and earthy, with sweet and raisin-undertones, and those qualities are only amplified when they're sun-dried and ground. Use this Urfa chile spice as a meat or vegetable rub, add it to fruity or even chocolatey desserts, or sprinkle it over simple dishes like chickpeas and fried eggs to add a depth of flavor.
In southeastern Turkey, you’ll find black Urfa biber (or its uncured red variety) on almost every table. It’s delicious on kebabs and other grilled meats and veggies, cooked into stews and chilis, in salad dressings, sprinkled on fluffy scrambled eggs, and even mixed into brownies and other chocolate desserts for a little extra depth and a hint of heat. We’ve been sprinkling it on every snack we make—from eggs to hummus—and cooking with it too, adding it to braises and sauces.
If you know Aleppo pepper, Urfa will seem similar, but it’s smokier and sweeter, and the burn lingers longer.
Tasting notes: beautiful cocoa-and-raisin-like flavor, lightly smoky and tangy.
Vanilla Sugar - 1/2 cup jar
$ 9.95
Raw sugar infused with Tahitian vanilla. Delicious for baking, in teas, or sprinkled on your favorite nut bread.
Z' H U G • The ancient Spice of Yemen
$ 5.95
❖ What is Z'HUG, you may be wondering?
Native to Yemen — Z'hug is the epic flavor-packed spice revolution you didn’t know you needed. It's an intense flavor enhancer as much as a flavor on their own.
Often referred to as the Yemeni parmesan, Z'hug (Yemeni Arabic: سَحاوِق — Sometimes spell it zhoug, skhug, s'chug, z'hoog, sahawiq) adds an unparalleled wonderful complexity of flavor to dinner centerpieces that will blow your mind. Adding Z'hug to a dish makes a big impact on its flavor.
In Yemen, the Middle East and North Africa, Z'hug is an essentially savory simple sauce, something like a cross between a pesto and a salsa verde, but hotter than either and with an intricate flavor profile. Z'hug’s versatility makes it more and more popular around the world, and not just in Middle Eastern restaurants and homes. It has recently become popular in the United States.
Our product is a dry recreation of the traditional sauce, featuring a meticulously crafted blend of a variety of premium authentic spices. It has many incredibly devoted fans!
❖ What Does Z'hug Taste Like?
Fragrant, intensely savory, spicy, subtle earthy notes, smokey, slightly citrus finish, with a great depth of flavor and bouquet, and enough heat to satisfy chile fans, but not so much that it overwhelms the other flavors and spices. The exotically delicious combination is sheer genius.
It's a regal spice that adds majesty to dishes, an excellent mystery blend that contributes a whole palette of flavors without dominating an end result. Everything is dialed in — the scent, the color, the texture, the flavor.
❖ How do You enjoy Z'hug? → So many ways!
- Z'hug complements almost any dish and adds an undeniable punch of flavor to salads to fish, sandwiches, soups, pastas, and pizzas.
- This spirited seasoning can also be used as a dry rub for meat, in marinades, sprinkled on veggies and beans, and to add heat to any dish that could use a little kick.
- Dollop into soup and stews just before serving or mixed through rice or quinoa for a quick shortcut to flavor.
- It is especially great in couscous or quinoa, as well as with dips such as hummus and baba ganoush.
- Add it to apple chips or dried fruit. Or sprinkle on French fries.
- Toss a couple pinches of Z'hug over a fresh salad of red quinoa, wild arugula, scallions, crumbled Feta cheese and a lime vinaigrette, for an unexpected (but delicious) touch of heat.
- We've used Z'hug as a dipping sauce for pita bread or roast potatoes, and as a bruschetta and pizza topping (with burrata and wilted greens).
- It's also fantastic stirred into a bowl of green lentils with garlic sausage or beluga lentils with grilled octopus (that last one is amazing).
- A spoonful enlivens a bowl of vegetable or bean soup; it can transform a simple pasta or grain dish.
- We haven’t tried Z'hug as pizza crust yet but I suspect that it would make a delightful breadstick (recipe likely coming soon).
- Z'hug even makes tofu taste good. Use it to marinate shrimp, make a terrific crust (with breadcrumbs or nuts) for salmon or a rack of lamb, or spoon it under the skin of a chicken or Cornish game hen before roasting.
- Try spatchcock a chicken, sprinkle it with sea salt, then sprinkle Z'hug all over. Then squeeze a lemon's worth of juice on it and bag it up. In about two hours throw it in a hot oven.
- Try scrambled eggs wrapped in a tortilla with cheese and Z'hug, topped with sour cream and black pepper.
- Use it as a garnish on top of hummus with pickled things, meat kabobs, and falafels. Zhug is the key to hummus happiness!
- Also makes a great addition to artisan burgers.
- Can be used with yogurt, sour cream or hummus as a flavorful dip for vegetables. Mixed with a little olive oil and some lemon juice makes it a zippy salad dressing.
- Brings Z'hug to the table in hot sauce form! Our Z'hug spice blend can also be used as a paste—a little bit of olive oil, water, vinegar, or wine are instrumental in achieving the right (pesto) consistency. That said, this paste would be a great option if you’re making a marinade or rub for meat, or to create a versatile topping for savory breakfast bowls with tomato, zucchini and chickpea with crumbled bacon, ...it will change your hot sauce experience. When we sample the Z'hug at shows or at the Saratoga Farmer's Market we just add olive oil (50/50 mix) until we have the consistency we want, and we use it sparingly as a garnish for Hummus, or to make a dip appetizer by using Greek yogurt, or feta cheese, or cream cheese, or sour cream.
❖ Fresh Hand Blended Ingredients
- Z'hug is carefully handcrafted on a foundation of Turkish Marash chile pepper • Coriander and Cumin seeds • roasted Garlic • Cardamom • Caraway • Lemon salt • Parsley • Tellicherry black Pepper • and Himalayan pink sea Salt.
- These spices, amazing individually, transport the taste buds entirely in this versatile spice blend.
- This wide variety of diverse spices come from millennia of global trade in the region, including with India and the Middle East. Flavor and spice meet charisma in this delightful balance captured in a bottle, that consumers are sure to love.
❖ Healthy and Natural
- A great option for following Paleo, Mediterranean or similar diets. The incredible taste of fresh Z'hug spices makes it easy to follow any healthy diet!
- Non-GMO • Gluten-free • Soy-free • MSG Free • 100% Vegan & Vegetarian • Paleo and Keto diet compliant • Preservative-free • Additives-free • Non-ETO, Non-Irradiated • No Sugar • No Fillers, free of animal bi-products • No Artificial Intelligence • No artificial colors or flavors • No Robots (we pack your order by hand) • No BS •
- It's simple → No Short-cuts — just 100% commitment to quality and authentic ingredients.
- Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
- We make Spice blends as if our own kids and friends eat them — because they do!!
❖ And When Your Order Arrives...
If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
❖ Recipes (coming soon)
❖ Post-script:
Though it may seem like a strange time to celebrate venerable Z'hug when so many in Yemen are suffering, many from hunger, I would argue that there is no better time. For so many Yemenites, their signature Z'hug is a potent reminder of who they really are.
