Collaboration Spice Blend #4

Robert Moreland
Here's the fourth and final sneak peak for the spice blend combo pack we plan to release alongside of Dayfire Session IPA.

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Collaboration Spice Blend Combo Pack

Robert Moreland
Here’s a sneak peek at one of the spice blends that will be in the spice blend combo pack we plan to release alongside our Session IPA recipe that is being brewed by High Branch Brewing.

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Brown Mustard

Robert Moreland
Brown Mustard is the seed of the mustard plant whose leave can also be eaten and are commonly called Mustard Greens.

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Basil

Robert Moreland
Basil is native to tropical regions from central Africa to Southeast Asia. 

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Black Pepper

Robert Moreland
Black pepper is a flowering vine cultivated for its peppercorn fruit, which is dried and used in our spices and seasoning.

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Ancho Powder

Robert Moreland
Ancho powder is made from dried and ground poblano peppers. Dried poblano chili’s are sweet and raisiny. The flavor of this powder is smoky and rich with a heat level that is mild to medium. This powder can be found in our Heat Seeker Burger Blend, Habanero Mango Rub and Espresso Rub blends.

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Amchur AKA Mango Powder

Robert Moreland

Amchur is a spice powder made from dried unripened green mangoes. It’s primarily made in India and is used as a way to preserve mangos so their fruity slightly citrusy flavor can be imparted in dished year around. Amchur is used in our Habanero Mango rub and helps balance out the spiciness in that rub. 

Label - Amchur AKA Mango Powder

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Achiote

Robert Moreland
"Achiote is a shrub native to a region between northern South America and Mexico. The tree is best known as the source of annatto, a natural orange-red condiment (also called achiote or bijol) obtained from the waxy arils that cover its seeds. The ground seeds are widely used in traditional dishes in Central and South America, Mexico, and the Caribbean." - Wikipedia It is an ingredient in our Feedwell Fusion Blend spice mix which is a Recado Rojo blend that blends local Mayan flavors with Caribbean, European, Middle Eastern and Mexican influences. Use this as a dry rub for grilled chicken for a very culinary delight and impress your family and friends.

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Allspice

Robert Moreland

"Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America. Wikipedia

Allspice got it name because it has the taste and aroma of cinnamon, nutmeg, and clove. You'll find it in a lot of Caribbean cuisine, most notably jerk seasoning. However, in Jamaica you'll often find jerk chicken is smoked using the wood from the Pimenta diolca tree instead of using the grounds from the berry.  

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Paprika

Robert Moreland

“Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.” Wikipedia 

 

Paprika is not a particularly savory spice. It’s used mostly to add color to spices and food without using unnatural products. It is also used as a garnish in things like deviled eggs to add a pleasing colorful aesthetic. Some smoked varieties add smoky flavor to food. 

Paprika is also rich in vitamins A, B6 and E. 

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