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Our Spices

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Enjoy a St. John secret: a unique, easy and pleasurable cooking experience through the use of gourmet
spice blends.

Chef Jim handcrafts these blends in small batches using only the finest, freshest, all-natural
ingredients creating blends that are inspired by culinary tradition, history, and the stories that spices tell.

Inspired by ancient cultures, these blends provide a full range of possibilities for the modern cook. In
some cases, the ingredients are quite rare. They can be used as rubs or marinades on various meats and
vegetables, or as seasoning agents.

To purchase visit our online store!

kcspicejar-0386-blackrose2.jpgBlack Rose
Black Rose or “Roisin Dubh”, as it is said in Ireland, is our High Seas Irish Pirate blend with a unique mix of hickory smoked kosher salt, raw cane sugar, yellow mustard, horseradish, smoked black peppercorns, Worcestershire, tamarind and leeks. Developed as a prime rib rub, it is amazing on steaks, pork ribs, tuna and salmon. It also gives tuna and potato salads a great little zip.
 
kcspicejar-0386-bordeauxmtn.jpgBordeaux Mountain
This unique gourmet blend is named after the mountain on St. John in the USVI. Porcini mushrooms, fennel, hickory smoked salt, rosemary and a touch of Aleppo pepper flake (from the Syrian Highlands) are carefully crafted together, creating smoky flavors of earth and pine wood. Lemon and orange zests dance along in the foreground as wonderful counterbalances. Mixed with olive oil, it is great as a marinade for meat or mixed with lemon juice and Dijon mustard as a vinaigrette. This blend is great with sautéed mushrooms, smoked salmon, goat cheese, pork and duck. 
 
kcspicejar-0386-condadoadobo2.jpgCondado Adobo
This adobo is based on the classic adobos of the Spanish Caribbean. It is a unique blend of roasted garlic, cumin and coriander, as well as Mediterranean and New World oregano. Because of the intensely fresh turmeric (Alleppey), you'll find it gives a golden aromatic finish to grilled fish, chicken and vegetables. It's also great with all things avocado.

 
kcspicejar-0386-firecoral.jpgFire Coral Blackening Spice
This unique, full-flavor blend of paprikas,cayenne pepper, and New Mexican Hatch chili is Cajun with a hint of the Caribbean. It’s perfect for pan-blackened or grilled shrimp, fish, chicken, and meats or providing a kick to soups and sauces.
 
 
kcspicejar-0386-jamaicanirie2.jpgJamaican Irie
Irie is a balanced mild blend of pimiento (Jamaican Allspice berries), smoked Alderwood Salt, black peppercorns, granulated molasses and orange zest. It captures the diverse historical and cultural influences of Jamaican cuisine without too much heat. Do as the Taino Indians have done for centuries and use it as a rub or marinade along with olive oil on grilled meats, fish and vegetables. It's also a complete natural on sweet potatoes, pumpkin or acorn squash. 
 
kcspicejar-0386-primavera2.jpgPrimavera
A blend for new beginnings. This springtime celebration uses elderflower, chamomile, lavender and lemon thyme for floral honeysuckle notes, as well as grains of paradise and lemon zest for a pungent, peppery taste. It makes a great marinade for fish, seafood chicken or grilled vegetables.

 
kcspicejar-0386-quintanaroo2.jpgQuintana Roo
Quintana Roo is designed to capture the culinary essence of the eastern Caribbean side of the Yucatan peninsula. Toasted hemp seed(similar to sunflower seed), epazote (wild Central American Savory herb that dates back to the Aztecs), and annatto provide a nutty earthy herbal tone, while pasilla Oaxaca, pasilla negra and habanero peppers play a wonderfully balanced capsicum symphony. This blend is the perfect jump start for soups, beans and sauces, or a rub with oil on fish or chicken.
 
kcspicejar-0386-trini2.jpgTrini Curry Blend
Quintana Roo is designed to capture the culinary essence of the eastern Caribbean side of the Yucatan peninsula. Toasted hemp seed(similar to sunflower seed), epazote (wild Central American Savory herb that dates back to the Aztecs), and annatto provide a nutty earthy herbal tone, while pasilla Oaxaca, pasilla negra and habanero peppers play a wonderfully balanced capsicum symphony. This blend is the perfect jumpstart for soups, beans and sauces, or a rub with oil on fish or chicken.   


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