Ideal for a weeknight stir fry, this blend brings together the staples of Southeast Asian flavors: lemongrass, ginger, cilantro, garlic, and chili pepper. Flash fry in your wok before adding vegetables and proteins to release this blend full flavor. Or sprinkle some on a cold noodle salad.
If one flavor combination could represent The Spice House, it is this hard-working butcher's rub. Back of the Yards, our most popular blend, is ideal for grilling, great in burgers, and perfect with fish or eggs. It takes inspiration from the many immigrant cooking traditions that grew out of Chicago's historic meatpacking district.
The grandparents of our founder emigrated to America from Ukraine. After falling in love, they realized they'd grown up 20 miles apart in the old country. They created this blend from the flavors and scents of the dishes they grew up eating. A family favorite was chicken neck soup. This seasoning is also good on baked or fried chicken.
A mix of onion and garlic powders, black peppercorns, cumin and Mexican oregano, adobo is a flavorful seasoning for meats and vegetables. Originally used in Spain and Portugal to conserve meat, today Uruguayans use it in mojo sauce, Mexicans in puerco Yucateco, and it is also the first dish every Filipino cook learns to make.
We purchased 3, one for our son, one for our son-in-love, and one for ourselves, daughter-in-love is Happy, daughter is Happy and Mama is Happy. I'm on a roll. Thank you Spice House.
This was a christmas gift and was loved ..
It was very well received. Our fisherman is excited to try them.
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