Developed in the US after the Acadian immigrants fled Canada in the 18th century, then inspired by French rural cooking.
Hotter than our blackening blend but not “burn-your-lips-off” hot. Great in more than stews and meat. Use it to make tasty croutons or as a breading for chicken.
💡 Tips
If being used on skewers, you can simply season with our blends or use our blend to make a marinade for meat.
👨🍳 Insight
If using bamboo skewers, soak them in water for 30 minutes before preparing to prevent burning.
Don’t mix different meats on the same skewer.
Meats cook at different times and chances are one will be either over or underdone.
👍 Us
We love to use this on a full pork tenderloin. First we sear it in a cast iron pan then toss the whole pan in the oven until the meat is done. Remember, after the meat is done, let it rest before cutting!
Ingredient : paprika, garlic, onion, thyme, oregano, sea salt, black pepper, white pepper, chilies, basil
🍴 Shaker lid is only for certain blends that are finer. We suggest pouring spices onto your palm and sprinkle the spices onto the food in order to have a better control of amount.
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