For beef, chicken, pork or vegetable mole. Mix 6 tbsp spice with 2 tbsp each water and broth for paste.
Try adding a tablespoon or two to your next pot of red chili.
Dutch cocoa, sugar, toasted sesame, roasted ancho, pasilla negro and guajillo chiles, cinnamon, garlic, salt, pepper, anise, cloves.
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Use this fragrant blend of comforting spices for roasting or grilling poultry or seafood.
Fajita originally meant a cut of beef that ranch hands used to make a meal. Now it refers to the tasty tortilla-wrapped meal of any grilled meat and/or vegetables. This peppery blend will make your version pop.
Curry is a blend that perfectly combines turmeric, cayenne, and other aromatic spices that taste great in marinades, sauces, stews, vegetables, lamb, chicken, and imparts a Middle Eastern and Indian flavor. Even try it on your scrambled eggs to give them a little kick!
Great Plains is perfect for any cut of meat, but may be best on a Cowboy cut of beef or bison. Try it on poultry and pork or on hearty vegetables like carrots, cauliflower, and potato. The flavor of this blend is well balanced with hints of coffee, fennel and coriander in every bite.
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