GREEK Seasoning
$ 5.95
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
Traditional Greek character —smoky, slightly sweet and delicious, full flavored— it offers the perfect balance of minty thyme and the sweet yet peppery taste of basil with background notes of nutty nutmeg, aromatic rosemary and garlic. Greek seasoning adds sweetness and depth to savory dishes. The distinctive scent gets much better when you cook with it.
How to Enjoy it
It is an excellent choice for any Mediterranean cuisine, including seafood, salads and gyros. Use Greek Seasoning to season meat, sauces and stews. This blend is versatile in the kitchen for stir-fry, Instant Pot and Slow Cooker recipes.
- 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.
What's inside? (Ingredients)
A hand mixed classic combination of sweet Oregano, Parsley, Rosemary, dehydrated Garlic powder, fragrant Basil, delicate Thyme, fresh ground Nutmeg, bold Tellicherry Black Pepper, and Himalayan Pink crystal salt. We crush the Rosemary before mixing so you won't experience any prickly needles.
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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For the kid in all of us, have a look at old Jacques Pépin videos on youtube (below) to learn about “real,” old school, egg-cellent and delicious French Omelettes.
And, after that, if you’re feeling adventurous try to make one (from start to finish, an omelet should take you no more than a minute or two). Add a teaspoon of Greek Seasoning and a teaspoon of a fruity olive oil before whisking the eggs — and when you're whisking the eggs, make sure you're doing it hard enough to get some air into them. They should be frothy, not just combined. It really makes great omelettes.
We know there are about as many omelette recipes under the sun as there are ingredients to fold into them. There's no limit to the number of fillings you can use with this basic omelet recipe. So, we encourage you to explore more about delicious omelettes.
Tips when applying Greek seasoning as a Rub
A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.
Related Items
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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Non-Irradiated ★ Small Batch Blended
Freshness Dated ★ Best if used within 1 year of opening
Product Features
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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.
Taste and Aroma
From the first taste, with a peppery floral aroma of freshly cracked black pepper, you'll savor a splash of citrus zest from lemon peel and lemon salt, that ignites the taste buds, the spice blend provides a gentle heat that works equally well with milder and stronger seafood dishes. Lemon-Pepper is a fan favorite for that fresh, brisk, vibrant aroma as well as that delicious taste, that assures you and your guests of a pleasant, refreshing aftertaste. Lemon-Pepper make eating fun!
How to Enjoy it
- 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
A hand mixed formula of granulated Lemon peel, cracked extra bold Tellicherry Black Pepper, minced dehydrated Onion, pristine Himalayan Pink crystal sea Salt (Gourmet food grade), dehydrated organic Garlic, and 100% pure Citric acid (Lemon salt).
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.
Product Features
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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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Tips when applying as a rub
A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.
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.
❖ Taste and Aroma
Full flavored. Robust, smoky, slightly hot and well balanced. This powerful blend of over eleven spices offers the perfect balance of the very distinctive flavor of Marash pepper, cumin and mildly peppery/sweet paprika savor with background notes of black pepper, oregano and garlic. The scent gets much better when you cook with it.
❖ How to Enjoy it
- 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.
❖ Ingredients
Includes slightly pungent Hungarian Paprika, woodsy sweet smoked Spanish Paprika, crushed robust Marash Pepper, nutty Cumin, cracked Tellicherry bold Black Pepper, Chipotle 'Meco' (smoked jalapeño) chile powder, dehydrated organic Garlic powder, minced dehydrated Onion, Red Pepper flakes, sweet Greek Oregano, and ancient Himalayan pink crystal sea Salt (Gourmet food grade), to produce this tasty blend.
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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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❖ Tips when applying Midnight Red seasoning as a Rub
A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.
