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3 Spice Blends
While many of our blends can make a unique and delicious rub for a wide array of meals cooked over a fire, these are our go-to three. Mombacho Cafe is my favorite on grilled pork chops, smoked pork shoulder, and basically anything with pork and fire. Try making a glaze with this blend, honey, a touch of apple cider vinegar to finish off some smoked ribs. California Love is favorite for family taco night and while this is a very versatile blend and good on anything and everything, we can’t resist this blend on some carne asada. Mama Manje is nothing like you have ever tried before. Spicy and aromatic this blend is a perfect match for bbq chicken or even grilled seafood.
Mombacho Café is a Nicaraguan espresso-citrus adobo inspired by an adventure through Mombacho Volcano’s coffee plantation and the grilled street food of Granada. Subtle hints of espresso, garlic, cumin, oregano and citrus pair very nicely with pork and chicken. This spice blend is made for the BBQ lover, crafted to let the meat itself shine through. Also delicious in braises, beans, rice and many other dishes. Try this recipe!
California Love is an all-purpose chile blend, delicious on anything you would use chile powder on. Inspired by the flavors of my childhood, California Love is dedicated to my Dad, whose passion in the kitchen set me on my path of spreading love through food. Try this recipe!
Mama Manje contains a combination of flavors and smells I experienced each day while spending time in Haiti with the non-profit Every Mother Counts. A combination of the tea I sipped and the seasonings common in every Haitian kitchen, this blend contains ginger, star anise, cinnamon, habanero peppers, onions, peppers thyme, and garlic – and is perfect for any meal in need of Caribbean flare. Try this recipe!
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Whole spices can last a few years without losing flavor if stored properly.
Ground spices start losing flavor after 3-6 months. However there is no expiration.
For best results, store your spices in a cool place out of direct light.