Chicago Heritage Deluxe Collection

Garlic bread is a staple at trattorias everywhere, from San Francisco's North Beach to New York s Little Italy. Laden with garlic, butter, and romano cheese, it is always a fan favorite. To make your own, slather butter or olive oil generously on Italian bread sliced lengthwise, shake on some of this seasoning, then bake.

Inspired by the glorious green foliage along the shores of Lake Michigan, our Lake Shore Drive Shallot & Herb Seasoning includes chives, scallions, green peppercorns, and shallots. It adds an elegant but bold finish to fish, omelettes, and vegetables.

We developed this rub to honor the Southerners who moved to Chicago in the 1920s, '30s, and '40s. Among the traditions they carried north was a tangy preparation for baby back ribs. Whether you crave ribs, a pork roast, chicken, or duck, this dry rub brings the flavor down home.

Our Milwaukee Avenue Smokehouse Rub is smoky, sweet, and replete with marjoram, garlic, black pepper, and paprika. Apply it Chicago-style that is to say, liberally to burgers, steaks, chops, and jerky. Don t tell your Polish babcia, but it is also great on tofu and veggie burgers.

As delicious on shish kebab as it is on roasted chicken, this blend combines Greek oregano, garlic, and lemon peel. It is salt-forward, which helps it dry and crisp chicken skin to perfection. Use less on skinless meats.

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.

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.