Traveling Spice Carriers for the ultimate cook!!!
spices

Spice Blends

Whether you call them spices, seasonings, herbs or blends, they are what make a plate of food an experience. This is why Spices to Go was developed. We love to cook and we love to travel. Anywhere there is a campfire, a grill or a kitchen having our spices lets us enjoy our food.

If you have a special Spice Blend you would like to share. Send the recipe we would love to add your special blend to our collection.

Ras el Hanout (Moroccan spice blend)

Moorccan Chicken

Moroccan spice blend is an excellent rub for beef, turkey, or salmon. This is just one of many variations of Ras el Hanout. Many spice shops carry their own variation, which can contain up to 50 different spices. This has become a stable in our cupboard.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

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Garam Masala (North Indian and South Asian spice blend)

Garam Masala, like many spice blends can vary greatly among different regions.

Toast in a skillet Cumin, Coriander, Cardamin, Peppercorns, Cinnamom, and cloves over medium heat stirring until they turn a darker shade and give off a sweet smokey smell approximatly 10 minutes. Do not use high heat, let the seeds slowly cook. Remove from heat, let cool completely, grind when cooled and store in airtight container.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

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Dry Seasoning Rub (Basic)

This is a great basic spice blend, excellent in soups or as a seasoning for hamburgers or meat-loaf.

Place seasonings in a spice grinder, or use a mortar and pestle to blend the seasonings together. This fills a 2 oz bottle.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

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Five Spice Blend (Mix your own)

Used in many Chinese dishes.

Toast peppercorns over medium heat in a dry skillet - about 2 minutes stir so they won't burn, they will be very fragrant. Toast each of the next 4 spices one at time just as stated above, Star Anise, Fennel seeds, cinnamon, and cloves. Let all cool and grind to a powder to mix all of the flavors.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

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Quatre Epices (4 spices like allspice)

This is a blend used in France. The name means "four spices" and is used in soups, sprinkled over pork chops and apples, or blended into meatloaf. This spice blend gives a Gingerbread spice with a kick.

Mix together.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

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Baharat (Here we have a sweet, peppery flavor spice blend).

This is a spice blend used in cooking in North Africa. It is used to season Lamb but can also be used on: Beef, Chicken, Fish, Soups and Tomato Sauce. It is a good dry rub and a good seasoning to liven up any meal.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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A Very Special Blend (A little more than the Basic Blend)

A great rub to use on any meat especially on steaks.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Beau Monde (Seasoning Salt)

A spice blend that is good in almost anything. Good for vegetables, dips and sauces.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Creole Spice

Wonderful on BBQ shrimp or shrimp sausage gumbo.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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BBQ Rub

Excellent on BBQ chicken, and I like to use the leftovers to make an excellent chicken curry salad the next day.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Bouguet Garni (Bundle herbs for soups)

If you use fresh herbs tie in a bundle and pull out of the soups and vegetables when done. Good on meats and vegetables.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Seafood seasoning (Old Bay substitution)

Use anywhere Old Bay is called for, also excellent in crab cakes, seafood salad, or seafood dip.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Cajun Seasoning

Great to spice up a chicken and rice dinner.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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A very simple BBQ Rub

Great on Chicken, Beef and Pork

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Greek Seasoning

Excellent on roasted meats.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Italian Seasoning

Can be used in pasta sauce, on poultry, salad dressings

Store in an airtight container in a cool dark place. Should last up to 3 months.

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French Seasoning

This is a good savory seasoning which works well on Chicken, Meat and Vegetables.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Salt Substitute

A great substitute for salt on your meals. Use on all savory foods.

Maybe multiplied

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Jerk Seasoning

This blend is good on Beef, Pork, Chicken or Shrimp.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Mexican Spice Mix

A wonderful spice for chili.  Good as a dry rub on Beef, Pork or Chicken

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Taco Seasoning

Nachos

A wonderful spice for Tacos or Mexican meat dishes.

Store in an airtight container in a cool dark place.  Should last up to 3 months.

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Products

Blue Folded Spice Carrier

red Folded Spice Carrier

Green Folded Spice Carrier