$ 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.
$ 4.95
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!..
❖ 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)
❖ Healthy and Natural
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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
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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:
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.
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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.
$ 4.95
❖ 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.
❖ Healthy and Natural
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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.
Recipe to adapt and try: Tajine of Seafood Chermoula >> http://bit.ly/2pCogPG
$ 3.50
❖ 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:
❖ 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
$ 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:
❖ 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.
$ 3.50
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.
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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.
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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.
$ 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.
$ 3.50
❖ 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:
❖ Ingredients (16)
❖ Recipes
❖ Product Features
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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.
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.
$ 3.50
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
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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$ 3.50
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
$ 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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$ 3.50
“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
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:
Directions:
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$ 3.50
Non-Irradiated ★ Small Batch Blended
Freshness Dated ★ Best if used within 1 year of opening
Post Script
$ 4.50
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!
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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)
$ 3.50
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❖ Healthy and Natural
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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.
$ 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.
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.
$ 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.
$ 3.50
$ 3.50
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.
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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
❖ 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
❖ Product Features
$ 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!
$ 3.00
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!
❖ 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).
$ 7.95
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
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
$ 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.
$ 15.00
Three small jars, each with our signature metal dispensing cap, stacked in a clear cellophane bag. Great for last minute gifts!
$ 3.50
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.
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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.
$ 9.95
$ 5.95
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!
❖ Fresh Hand Blended Ingredients
❖ Healthy and Natural
❖ 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.