{"title":"Spices for Pork","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c!-- obsidian --\u003e\u003c\/p\u003e\n\u003cp\u003ePork and sweetness go well together, which is why fennel seeds, allspice, and cinnamon show up so often in pork preparations. Our Smoked Tea BBQ Rub is built for ribs. Jerk for pork shoulder. Chinese five spice for char siu-style roasting. Cajun seasoning for pork chops on a cast iron. Most of these work as dry rubs: coat the meat, let it sit for an hour, then cook.\u003c\/p\u003e","products":[{"product_id":"all-spice-berries-ground","title":"Allspice Berries - Ground","description":"\u003cp\u003eReach for ground allspice when one spice has to do the work of three. Despite the name, it is not a blend: it is a single dried berry that tastes like cinnamon, clove, and nutmeg at once, with a peppery, juniper-like warmth underneath that the imitations always miss. That bite is what makes it the quiet backbone of Jamaican jerk, Swedish meatballs, Cincinnati chili, pumpkin pies, and mulled cider alike.\u003c\/p\u003e\u003cp\u003eThe berry comes from the pimenta tree, prized in the cloud forests of Guatemala and the hills of Jamaica, where growers harvest the world's most fragrant \"pimento berries.\" We grind ours fresh from whole berries in small batches, because allspice carries volatile oils that fade fast once ground. Supermarket jars that have sat for a year smell faintly of cardboard; fresh-ground is a different spice entirely, so use a lighter hand than you would with an old jar.\u003c\/p\u003e\u003cp\u003eStone-ground from whole berries, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eIs allspice a blend of different spices?\u003c\/strong\u003e\u003cbr\u003eNo. It is a single berry from the pimenta tree. The name comes from the fact that it tastes like several warming spices combined, cinnamon, clove, and nutmeg, but nothing is mixed in. That single-berry character is exactly why a homemade blend never quite matches it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I substitute for it in a pinch?\u003c\/strong\u003e\u003cbr\u003eA common stand-in is equal parts cinnamon, nutmeg, and cloves. It gets you close, but it misses the peppery, juniper-like edge of the real berry, so the result tends to read flat and overly sweet. Fresh allspice is worth keeping on hand for that reason.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes ground allspice lose its flavor quickly?\u003c\/strong\u003e\u003cbr\u003eYes. Its aromatic oils are volatile and oxidize once the berry is ground, which is why old jars taste dusty. Keep it sealed away from light and heat, and because fresh-ground is far more potent than a stale jar, start with less than a recipe calls for and adjust up.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat dishes is it best in?\u003c\/strong\u003e\u003cbr\u003eIt crosses from savory to sweet effortlessly: jerk marinades, Swedish meatballs, Cincinnati-style chili, and Greek meat sauces on one side; pumpkin and apple pies, gingerbread, mulled cider, and chai on the other.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs there an allergy worth knowing about?\u003c\/strong\u003e\u003cbr\u003eAllspice shares natural compounds with cinnamon, clove, and nutmeg, so people sensitive to those spices may react to it as well. It is not a safe swap for someone avoiding cinnamon.\u003c\/p\u003e","brand":"spicepilgrim","offers":[{"title":"Default Title","offer_id":42215321207024,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/all-spice-berries-ground-38218362159344-1000.webp?v=1781387755"},{"product_id":"all-spice-berries-whole","title":"Allspice Berries  - Whole","description":"\u003cp\u003eReach for whole allspice berries when a dish simmers long and slow and you want clean, warm aromatics you can fish back out at the end: mulled wine and hot cider, a pickling brine, a pot of braised cabbage or beans, a shrimp boil, a holiday borscht. One berry tastes like cinnamon, clove, and nutmeg at once, with a peppery edge underneath, and dropped into liquid whole it releases all of that without clouding the pot or leaving grit behind.\u003c\/p\u003e\u003cp\u003eWhole is the form that keeps. Ground spices fade within months, but whole berries hold their aromatic oils for years, so you crack or grind only what you need, when you need it, and the flavor is brighter for it. These come from the dried berry of the pimenta tree, the same single berry behind Jamaican jerk and Scandinavian holiday cooking. Crack one with the flat of a knife and the aroma tells you immediately why the fresh whole berry beats anything pre-ground.\u003c\/p\u003e\u003cp\u003eWhole berries, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eWhole berries or ground, which should I buy?\u003c\/strong\u003e\u003cbr\u003eWhole for anything wet and slow (cider, mulled wine, brines, stocks, braises) where you want to steep and remove the berries, and for grinding fresh to order. Ground is for baking and quick dishes where it needs to blend right in. Whole berries keep their flavor far longer, so many cooks buy whole and grind small amounts as needed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I take the berries out before serving?\u003c\/strong\u003e\u003cbr\u003eYes, treat them like bay leaves. Whole allspice does not soften, and biting into one is an intense, mouth-numbing surprise. Add them loose and fish them out, or tie them in a small cloth or tea ball so removal is easy. Counting them in and back out is the simple habit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I grind them at home?\u003c\/strong\u003e\u003cbr\u003eA few seconds in a spice grinder or a few firm cracks in a mortar and pestle. Two cautions from experienced cooks: the berries are hard and oil-rich, so they can gum up fine burr grinders, and their oils can permanently scent a plastic-lidded grinder. A dedicated spice grinder or a mortar is ideal. You rarely need much, since fresh-ground is potent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use whole allspice for jerk without a smoker?\u003c\/strong\u003e\u003cbr\u003eThis is the berry's best-kept trick. Authentic Jamaican jerk gets its aroma from pimento (allspice) wood, which is hard to find. Soak a handful of whole berries in water, wrap them in a foil pouch with holes poked in it, and set it over your charcoal or gas grill. As they smolder they perfume the meat with that signature jerk aroma. A bed of bay leaves under the meat adds to the effect.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many berries equal ground allspice?\u003c\/strong\u003e\u003cbr\u003eRoughly five or six whole berries ground down make about a teaspoon of ground allspice. For a pot of cider or a brine, most cooks just add five to eight berries whole and adjust to taste next time.\u003c\/p\u003e","brand":"spicepilgrim","offers":[{"title":"Whole","offer_id":42215313539312,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/all-spice-berries-whole-34084122099952-1000.webp?v=1781387764"},{"product_id":"chinese-five-spice","title":"Chinese Five Spice","description":"\u003cp\u003eOne jar gives a dish that deep, savory-sweet, warmly aromatic backbone you taste in Chinese roast meats and braises. Chinese five spice balances five flavors at once: sweet star anise and fennel, warm cinnamon and clove, and the gentle citrusy tingle of Szechuan peppercorn. Rub it on pork, duck, or chicken before roasting, stir it into a soy-and-sugar braise for red-cooked pork belly, season Taiwanese popcorn chicken, or add a pinch to stir-fries, marinades, and even roasted squash.\u003c\/p\u003e\u003cp\u003eTwo things set ours apart. We use true Ceylon cinnamon, not the harsh, candy-hot cassia in most blends, so the sweetness stays delicate and citrus-floral rather than sharp. And we stone-grind the five whole spices fresh together, so the volatile oils that fade fast in pre-ground blends are still there when you open the jar.\u003c\/p\u003e\u003cp\u003eStone-ground, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eWhat does the Szechuan peppercorn do?\u003c\/strong\u003e\u003cbr\u003eIt adds the signature tingle. Szechuan peppercorn is not hot like chili; instead it creates a light, buzzing, numbing-and-cooling sensation on the lips and tongue, with a bright citrus aroma. In the blend it lifts and freshens the warm, sweet spices so the whole thing tastes lively rather than heavy. It is a gentle effect here, woven into the balance rather than dominant.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it, and how much?\u003c\/strong\u003e\u003cbr\u003eA little goes far, since it is intensely aromatic. Use it as a dry rub on pork, duck, chicken, and ribs before roasting or grilling; stir a small spoonful into braises and marinades; or add a pinch to stir-fried vegetables and noodles. For roast meats, combine it with a little oil, soy, or honey to help it cling and bloom.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is red cooking, and how does five spice fit in?\u003c\/strong\u003e\u003cbr\u003eRed cooking (hong shao) is the classic Chinese braise that simmers pork belly or other meat low and slow in soy sauce, rice wine, and a little sugar until it turns glossy, dark, and tender. Five spice is the aromatic heart of that pot: as the fat renders, the spices' oils dissolve into the braise and infuse the meat with warm, sweet depth. Add it early so it has time to release into the liquid.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs the star anise the same as anise seed?\u003c\/strong\u003e\u003cbr\u003eNo, they are different plants that happen to share a licorice note. Star anise is the star-shaped pod that gives this blend its deep, sweet, licorice-like backbone; anise seed is a small seed with a lighter flavor. The blend is built on true star anise, which is what gives Chinese five spice its characteristic sweet aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat else can I cook with it beyond Chinese dishes?\u003c\/strong\u003e\u003cbr\u003eIt is more versatile than people expect. Try a pinch in roasted root vegetables and squash, in a marinade for grilled meat, dusted on sweet potato fries, or even a tiny amount in baking and spiced desserts, where its cinnamon-clove-anise warmth works like an aromatic upgrade to pumpkin spice.\u003c\/p\u003e","brand":"spicepilgrim","offers":[{"title":"Default Title","offer_id":42218838425840,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/chinese-five-spice-34079255036144-1000.webp?v=1781387862"},{"product_id":"fennel-seeds","title":"Fennel Seeds","description":"\u003cdiv data-mce-fragment=\"1\" class=\"m-detail--description\"\u003e\n\u003cdiv data-mce-fragment=\"1\" type=\"paragraph\" class=\"m-detail--block m-detail--item-paragraph\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFennel is a perennial and pleasant-smelling herb with yellow flowers. It is native to the Mediterranean region but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavored spice. Fennel’s dried ripe seeds and oil are often used to make medicine.\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" type=\"heading\" class=\"m-detail--block m-detail--item-heading\"\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHealth benefit\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" type=\"paragraph\" class=\"m-detail--block m-detail--item-paragraph\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFennel is believed to relieve headaches, calm the body, promote digestion, relax intestinal muscles, fight against brain fatigue, and ail cough.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"spicepilgrim","offers":[{"title":"Default Title","offer_id":42218933846256,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/fennel-seeds-34072994545904-1000.webp?v=1781387991"},{"product_id":"rosemary","title":"Rosemary","description":"\u003cdiv class=\"m-detail--description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003eRosemary not only tastes good in culinary dishes such as Rosemary Chicken and Lamb but it is also a good source of Iron, Calcium, and vitamin B6.\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-heading\" type=\"heading\" data-mce-fragment=\"1\"\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHealth benefit\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003eRosemary has been traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"spicepilgrim","offers":[{"title":"Default Title","offer_id":42219441946864,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/rosemary-34072985338096-1000.webp?v=1781388247"},{"product_id":"smoked-paprika","title":"Smoked Paprika","description":"\u003cdiv class=\"m-detail--description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaprika is made from Pimiento peppers that have been dried and smoked over an oak fire then ground into a fine powder.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-heading\" type=\"heading\" data-mce-fragment=\"1\"\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHealth benefit\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaprika is high in vitamin C and can act as an antibacterial agent and stimulant. It can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"spicepilgrim","offers":[{"title":"Default Title","offer_id":42219442700528,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/smoked-paprika-34050304180464-1000.webp?v=1781388258"},{"product_id":"thyme","title":"Thyme","description":"\u003cdiv class=\"m-detail--description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThyme\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003eis one of the oldest cultivated herbs used in ancient civilizations. Today its hearty taste is common in everyday cooking. Thyme is added to soup, stew, clam chowder, stuffing, gumbo, hearty sauces, roast chicken or pork, and many vegetable dishes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-heading\" type=\"heading\" data-mce-fragment=\"1\"\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eHealth benefit\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThyme works as a tonic and stimulates the nervous system. It alleviates nervous disorders like nightmares, depression, nervous exhaustion, insomnia, and melancholy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"spicepilgrim","offers":[{"title":"Default Title","offer_id":42219446305008,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/thyme-34066052514032-1000.webp?v=1781388300"},{"product_id":"chipotle-citrus","title":"Chipotle Citrus","description":"\u003cp\u003eSmoky heat brightened with a squeeze of citrus lift: the kind of flavor that wakes up grilled chicken, fish tacos, shrimp, roasted vegetables, or a bowl of sweet potatoes. Smoked paprika and chipotle build a deep, woody smoke, lemon peel cuts it with bright citrus, and mustard, cumin, onion, garlic, cilantro, and a little jalapeno round it into something savory and lively. Use it as a dry rub, stir it into a marinade, or toss it with vegetables before roasting.\u003c\/p\u003e\u003cp\u003eBecause there is no sugar in it, you can grill and roast hot without the blend scorching into bitterness the way sweet rubs do. And because there is no salt, you can leave a marinade on overnight to soak in deep flavor, then salt to taste right before cooking, with the seasoning fully in your control. We stone-grind the spices fresh so the smoke and citrus stay vivid instead of flat.\u003c\/p\u003e\u003cp\u003eStone-ground, salt-free, sugar-free, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eWarm, not fiery. Chipotle and a little jalapeno give a mild-to-medium smoky heat, more about depth and aroma than burn. The smoked paprika and lemon peel keep the overall impression bright and savory, so it adds character without overwhelming a dish. If you want more kick, it pairs well with extra chipotle or cayenne.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the best way to use it as a rub or marinade?\u003c\/strong\u003e\u003cbr\u003eAs a dry rub, pat the protein dry, coat it, and let it sit before cooking. As a marinade, stir it into oil with a little lime or orange juice and coat the food. Because the blend is salt-free, you can marinate longer (even overnight) without the salt drawing moisture out and drying the meat, then add salt just before it hits the heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it burn on the grill?\u003c\/strong\u003e\u003cbr\u003eIt holds up far better than sweet rubs. With no sugar to caramelize and scorch, it can take high heat and longer cooking without turning bitter and black. That makes it well suited to grilling, broiling, and high-heat roasting, where sugary blends tend to burn before the food is done.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does it pair best with?\u003c\/strong\u003e\u003cbr\u003eChicken, pork, shrimp, and white fish all love it, and it is a natural for fish or shrimp tacos. On the vegetable side it shines on sweet potatoes, corn, cauliflower, and black beans. It also makes a quick smoky-citrus dressing or crema stirred into yogurt, sour cream, or mayo with a squeeze of lime.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere does the citrus flavor come from?\u003c\/strong\u003e\u003cbr\u003eReal lemon peel in the blend, which carries bright, fragrant citrus oils that lift the smoke of the chipotle and paprika. It is what keeps the blend from feeling heavy: the smoke gives depth, the citrus gives brightness, and the two played against each other are the whole idea.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":43700811170032,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Refill Bag","offer_id":43700811202800,"sku":"","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-generous-mound-of-chipotle-citrus-rub-sits-centered-on-ab22fe.png?v=1774900188"},{"product_id":"jerk-seasoning","title":"Jerk Seasoning","description":"\u003cdiv class=\"m-detail--description\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\"\u003e\n\u003cp data-end=\"667\" data-start=\"304\"\u003eRooted in Jamaican tradition, \u003cstrong data-end=\"352\" data-start=\"334\"\u003eJerk Seasoning\u003c\/strong\u003e is bold, fiery, and full of earthy depth. This iconic blend captures the island’s vibrant spirit with layers of allspice, thyme, garlic, and hot peppers. Perfect for grilling or roasting meats, seafood, or veggies—whether you're marinating overnight or doing a quick dry rub. It’s a taste of Jamaica in every bite.\u003c\/p\u003e\n\u003ch3 data-end=\"694\" data-start=\"669\"\u003e\u003cstrong data-end=\"692\" data-start=\"673\"\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"763\" data-start=\"695\"\u003eSmoky, spicy, and aromatic with warm spice notes and a fiery finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--ingredients\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\"\u003e\n\u003ch2\u003eRecipe:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca title=\"Jerk Seasoning Chicken Wings\" href=\"https:\/\/spicepilgrim.com\/blogs\/recipes\/flavorful-jerk-seasoning-chicken-wings\"\u003eFlavorful Jerk Seasoning Chicken Wings\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":43700833452272,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"1\/2 Cup Bag","offer_id":47988722827504,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup Bag","offer_id":47988722860272,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-vibrant-jerk-seasoning-blend-sits-in-an-open-wooden-bowl-08b6fb.png?v=1774900148"},{"product_id":"mango-habanero","title":"Mango Habanero","description":"\u003cdiv class=\"m-detail--description\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\"\u003e\n\u003cp data-start=\"315\" data-end=\"627\"\u003eSweet meets heat in our bold \u003cstrong data-start=\"344\" data-end=\"362\"\u003eMango Habanero\u003c\/strong\u003e blend. With the tropical fruitiness of mango and the fiery punch of habanero, this seasoning adds a mouthwatering balance to grilled meats, seafood, roasted veggies, and even tacos. It’s a bright, spicy twist that turns everyday meals into something unforgettable.\u003c\/p\u003e\n\u003ch3 data-start=\"629\" data-end=\"654\"\u003e\u003cstrong data-start=\"633\" data-end=\"652\"\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"655\" data-end=\"733\"\u003eTropical and tangy with sweet mango notes and a bold, lingering habanero heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":43700835811568,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"1\/2 Cup Bag","offer_id":47988694155504,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup Bag","offer_id":47988694188272,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-vibrant-mound-of-mango-habanero-blend-sits-centered-on-1b0c91.png?v=1774900117"},{"product_id":"smoked-tea-bbq-rub","title":"Smoked Tea BBQ Rub","description":"\u003cdiv class=\"m-detail--description\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\"\u003e\n\u003cp\u003eIf you’re serious about backyard grilling and smoking you’ve probably experimented with several different types of wood and know that each imparts its own subtle flavor and complexities to meat and vegetables. In the past 10 years, home and professional chefs have become fascinated with using a variety of smoked salts, peppers, chiles, and spices to add sophisticated flavor to their dishes. You will be surprised at how amazing the flavor can be when smoked tea is added to a rub. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--ingredients\"\u003e\n\u003cdiv class=\"m-detail--block m-detail--ingredients-header\"\u003e\n\u003ch2 data-end=\"685\" data-start=\"660\"\u003e\n\u003cstrong data-end=\"683\" data-start=\"664\"\u003eFlavor\u003c\/strong\u003e Profile:\u003c\/h2\u003e\n\u003cp data-end=\"766\" data-start=\"686\"\u003eSmoky and earthy with warm spice, peppery heat, and a hint of tea-infused depth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"m-detail--block m-detail--item-paragraph\" type=\"paragraph\"\u003e\n\u003ch2\u003eRecipe:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/spicepilgrim.com\/blogs\/recipes\/smoked-tea-chicken-wings\" title=\"Smoked Tea Chicken Wings\"\u003eSmoked Tea Chicken Wings\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":43700837220592,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Refill Bag","offer_id":43700837253360,"sku":"","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-generous-mound-of-smoked-tea-bbq-rub-sits-centered-in-a-a229f0.png?v=1774900049"},{"product_id":"blackened-seasoning","title":"Blackened Seasoning","description":"\u003cp\u003eReach for blackened seasoning when you want that dark, peppery, restaurant-style crust on a fillet of fish, a chicken breast, or a steak. This is the bold Louisiana blend made famous on blackened redfish: black pepper forward, with paprika, onion, garlic, and a backbone of celery, mustard, and coriander seed. You coat the food heavily, sear it hard, and the spices char into a deep, savory crust that seals the juices in. It works just as well on shrimp, pork chops, roasted vegetables, and tofu.\u003c\/p\u003e\u003cp\u003eThe thing that sets this apart is what is not in it: salt. Most blackening blends are salt-first, so the heavy coating a real crust needs leaves the dish too salty to eat. Built salt-free, this one lets you lay the seasoning on thick for a proper crust and salt to your own taste separately. We stone-grind it fresh in small batches so the pepper and seeds stay aromatic.\u003c\/p\u003e\u003cp\u003eStone-ground, salt-free, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eHow do I get a proper blackened crust?\u003c\/strong\u003e\u003cbr\u003ePat the food dry, dip it in melted butter, then coat it heavily on all sides with the seasoning. Lay it in a dry, very hot pan, ideally cast iron, with no oil in the pan itself. Let it sit undisturbed long enough to char, then flip once. The butter and spices caramelize into the signature dark crust.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I avoid setting off the smoke alarm?\u003c\/strong\u003e\u003cbr\u003eBlackening makes real smoke, that is the method. The easiest fix is to take it outside: set your cast-iron pan on a grill, or use a flat-top or burner outdoors. Indoors, run the exhaust fan on high, crack a window, or sear the protein after bringing it most of the way to temperature in the oven so the hard sear is quick.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy does my blackened food taste bitter or burnt?\u003c\/strong\u003e\u003cbr\u003eUsually scorched fat, not scorched spice. Raw butter solids and low-smoke-point oils like olive oil burn instantly on a screaming-hot pan and turn acrid. Dip the food in butter as a coating, but keep the pan itself dry, or use a high-smoke-point fat like avocado oil or clarified butter if you prefer to grease the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the difference between blackened, Cajun, and Creole?\u003c\/strong\u003e\u003cbr\u003eBlackened is a cooking method, the butter-dip-and-hard-sear that chars a spice crust, not just a spice mix. Cajun seasoning is the rustic, peppery country style; Creole leans more herbal and refined. This blend bridges them: bold pepper and pungency with bright celery and coriander, built to blacken.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSince it is salt-free, how do I season properly?\u003c\/strong\u003e\u003cbr\u003eCoat generously, the way the crust needs, then add salt separately to taste, either in the butter dip or at the table. That two-step approach is the whole advantage: full crust, full flavor, and you control the salt instead of the jar controlling it.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":44136307425520,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Refill Bag","offer_id":47988724531440,"sku":null,"price":11.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup Bag","offer_id":47988626489584,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-generous-mound-of-blackened-seasoning-sits-centered-on-fc42e0.png?v=1774900012"},{"product_id":"cajun-seasoning","title":"Cajun Seasoning","description":"\u003cp\u003eReach for this Cajun blend when you want to put deep, savory Louisiana flavor on just about anything. It is the all-purpose seasoning cooks end up shaking on everything: stirred into gumbo and jambalaya, tossed with pasta in a cream sauce, dusted over fries and popcorn, rubbed on chicken wings, or sprinkled across scrambled eggs and roasted vegetables. Paprika, garlic, and onion build the savory base, with thyme, oregano, and rosemary for herbal depth and cayenne and red pepper flakes for a warm, adjustable kick.\u003c\/p\u003e\u003cp\u003eThe difference you notice first is what is missing: salt. Most supermarket Cajun blends are salt first, so seasoning a dish heavily enough to taste the herbs and pepper also over-salts it. Built salt-free, this one lets you be as heavy-handed as the flavor calls for and salt to your own taste separately. We stone-grind it fresh and keep it rustic, with visible herb leaves and pepper flakes that cling to food instead of dissolving into a film.\u003c\/p\u003e\u003cp\u003eStone-ground, salt-free, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eHow do I use it, and how much?\u003c\/strong\u003e\u003cbr\u003eTreat it as your everyday savory all-rounder. Stir it into the roux and stock for gumbo, coat meats and rice for jambalaya, whisk it into a cream sauce for Cajun pasta, or use it as a dry rub for chicken and shrimp. Because it is salt-free, you can apply it generously without fear, then salt the finished dish to taste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes Cajun seasoning have to be spicy?\u003c\/strong\u003e\u003cbr\u003eNo, and this is a common misconception. Authentic Cajun cooking is heavily seasoned and aromatic, not necessarily fiery. The heat here comes from cayenne and red pepper flakes, so you control it: use a lighter hand for a mild, savory, herb-forward result, or lean in for more kick. The garlic, onion, paprika, and herbs carry the flavor either way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the difference between this and a blackening seasoning?\u003c\/strong\u003e\u003cbr\u003eCajun seasoning is the everyday, all-purpose blend you cook with and shake on freely. Blackening is a high-heat technique: you dip food in butter, coat it, and sear it hard in a screaming-hot pan so the spices char into a dark crust. This blend is built to season broadly; for a true blackened crust, the method matters as much as the mix.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cajun and Creole?\u003c\/strong\u003e\u003cbr\u003eRoughly, Cajun is the rustic country style from the Louisiana bayous, built on pepper, garlic, onion, and herbs, while Creole is the more cosmopolitan New Orleans style that often adds tomatoes and a wider spice range. This blend leans into the herbal, aromatic side with thyme, oregano, and rosemary, so it bridges the two and works across both styles of cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eI made my dish too salty with another brand. Does a potato fix it?\u003c\/strong\u003e\u003cbr\u003eThe \"throw in a raw potato\" trick is a myth, a potato absorbs liquid but does not pull salt out. The real fix is dilution: add more unsalted stock, rice, or vegetables to spread the salt across more food. Better yet, season with a salt-free blend like this one and add salt yourself, so it never gets away from you.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":44136309358832,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Refill Bag","offer_id":47988732526832,"sku":null,"price":11.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup Bag","offer_id":47988681670896,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-generous-mound-of-vibrant-cajun-seasoning-sits-centered-6c8ecd.png?v=1774900006"},{"product_id":"bourbon-barrel-smoked-pepper","title":"Bourbon Barrel Smoked Pepper","description":"\u003cp\u003eReach for bourbon barrel smoked pepper when you want wood-fired smokehouse depth on everyday food without firing up a smoker. It is black pepper smoked over spent oak staves from bourbon barrels, which trades pepper's raw, piercing bite for something rounder: a deep, toasty smoke with a whisper of sweet bourbon-oak and caramel underneath. Crack it over fried eggs and avocado toast, crust a skillet steak with it, or grind it into mac and cheese, mashed potatoes, and creamy dressings where it cuts through the richness.\u003c\/p\u003e\u003cp\u003eThe smoke is real wood smoke, not a flavoring: the peppercorns rest in cool smoke from barrel oak that has spent years soaking up bourbon, char, and vanilla. Smoking it gently is the whole craft, since high heat would bake out the volatile oils and leave the pepper flat and dusty. We keep it coarse so the smoky, oaky aroma stays locked in until you grind it.\u003c\/p\u003e\u003cp\u003ePacked fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eIs it soaked in bourbon, or is the flavor from smoke?\u003c\/strong\u003e\u003cbr\u003eIt is smoked, not soaked. The peppercorns are cold-smoked over spent oak staves from bourbon barrels, so the bourbon and oak notes arrive through the wood smoke rather than from liquid whiskey. The result is a sweet, smoky, savory pepper, not a boozy one.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDoes the bourbon flavor actually come through, or is it just smoky?\u003c\/strong\u003e\u003cbr\u003eBoth, but smoke leads. You get a robust, in-your-face smoked black pepper first, with a softer sweet-oak and caramel note behind it that reads as bourbon barrel. It is noticeably less sharp and hot than regular pepper, since smoking mellows the bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the easiest way to use it?\u003c\/strong\u003e\u003cbr\u003eTreat it as your everyday pepper grinder with a smokehouse upgrade. It shines cracked fresh over hot food: eggs, steak, burgers, roasted vegetables, and corn on the cob, and stirred into rich, dairy-heavy sides like mac and cheese, grits, and buttermilk dressing. Many cooks call it an indoor way to get outdoor wood-fired flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it clog my pepper grinder?\u003c\/strong\u003e\u003cbr\u003eNo, because it is dry-smoked rather than soaked. Marinated peppercorns that are not fully dried will gum up a mill, but properly cold-smoked pepper grinds clean like any peppercorn. Keep it coarse and grind to order to hold the aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it spicy?\u003c\/strong\u003e\u003cbr\u003eLess than regular black pepper, actually. The smoking process softens the sharp heat and brings forward a sweeter, savory, smoky character, so it adds depth and aroma more than burn.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Default Title","offer_id":46916561174768,"sku":"","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/bourbon-barrel-smoked-pepper-38218908172528-1000.webp?v=1781388869"},{"product_id":"adobo-seasoning","title":"Adobo Seasoning","description":"\u003cp\u003eReach for adobo when you want one shake to make chicken taste like the best version of itself. This is the all-purpose Caribbean and Latin American seasoning that goes on pork, chicken, eggs, potatoes, roasted vegetables, even popcorn. Ours is built salt-free and seed-forward, so you season by flavor and add salt on your own terms, never fighting the \"ocean water\" saltiness of the supermarket tin.\u003c\/p\u003e\u003cp\u003eWhere mass-market adobo leans on salt, MSG, and yellow dye, this one is built the way cooks build it from scratch: whole mustard, cumin, fennel, and coriander seeds for aroma, dried ancho and pasilla peppers for a smoky, fruity depth, real oregano, and natural Spanish paprika for color. We stone-grind it fresh in small batches.\u003c\/p\u003e\u003cp\u003eStone-ground, salt-free, packed fresh. No salt, sugar, MSG, dyes, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eHow do I use adobo seasoning?\u003c\/strong\u003e\u003cbr\u003eShake it generously onto meat before cooking as a dry rub, or stir it with a little olive oil and lime juice to make a quick wet marinade. Because it is salt-free, you can use a heavy hand without over-salting, then salt the dish separately to taste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the difference between adobo and sazon?\u003c\/strong\u003e\u003cbr\u003eThe old rule of thumb: adobo goes on the meat, sazon goes in the dish. Adobo is the savory, garlic-and-herb backbone for proteins; sazon is more about color and goes into rice and stews. They do different jobs and often work together.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as Filipino adobo?\u003c\/strong\u003e\u003cbr\u003eNo, just a shared name. Filipino adobo is a braising method built on soy sauce and vinegar. This is the dry Caribbean and Latin American seasoning blend, shaken on as a rub. Different dish entirely.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is yours salt-free when most adobo is salty?\u003c\/strong\u003e\u003cbr\u003eMost commercial adobo is salt first and flavor second, which is why it is easy to ruin a dish with it. Building it salt-free puts the aromatic seeds and chiles in front and hands you control of the salt, so the seasoning works on everything from eggs to a holiday pernil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is in it, exactly?\u003c\/strong\u003e\u003cbr\u003ePaprika, mustard seeds, cumin seeds, fennel seeds, garlic, onion, coriander seeds, ancho chili pepper, pasilla pepper, and oregano. Nothing else.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":47618972582128,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"1\/2 Cup","offer_id":47618972614896,"sku":"","price":13.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup","offer_id":48128041451760,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-brass-or-copper-bowl-sits-centered-and-brimming-with-the-32c827.png?v=1774900000"},{"product_id":"creole-seasoning","title":"Creole Seasoning","description":"\u003cp\u003eThe layered, herb-forward seasoning that tastes of a New Orleans kitchen: paprika and herbs over a deep savory base, built to make gumbo, jambalaya, etouffee, and blackened-style fish and chicken taste like the real thing. Where a rustic Cajun blend leads with pepper heat, Creole is the more refined, aromatic cousin, rounded out with sweet basil, thyme, Mexican oregano, and celery seed for a fuller, more complex flavor. Shake it onto shrimp, chicken, and fish before searing, stir it into rice and bean dishes, season soups, stews, and tomato sauces, or dust it over roasted potatoes and vegetables.\u003c\/p\u003e\u003cp\u003eTwo things make ours different. It is completely salt-free, so you control the seasoning and the herbs and peppers come through clearly instead of being buried under sodium. And its heat is layered rather than blunt: sharp white pepper hits up front while smoother Tellicherry black pepper brings a warm, citrusy-woody depth behind it. We stone-grind the whole spices fresh so the blend smells alive when you open it.\u003c\/p\u003e\u003cp\u003eStone-ground, salt-free, packed fresh. No salt, sugar, or fillers.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eWhat is the difference between Creole and Cajun seasoning?\u003c\/strong\u003e\u003cbr\u003eThey come from two different Louisiana traditions. Cajun seasoning grew out of rural, country cooking and is pepper-forward and rustic, leaning on black pepper, white pepper, and cayenne for direct heat. Creole reflects the city kitchens of New Orleans and is more refined and herb-forward, adding sweet basil, thyme, oregano, and celery seed for an aromatic, layered flavor. This is the Creole style: complex and herbal, with heat that supports the herbs rather than dominating.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e\u003cbr\u003eModerate and warming, not fiery. The heat comes from a layered combination of white and Tellicherry black pepper rather than heavy cayenne, so it builds gently and stays in balance with the herbs. It seasons food with depth and warmth, and you can always add cayenne or hot sauce at the table if you want more punch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSince it is salt-free, how do I season with it?\u003c\/strong\u003e\u003cbr\u003eSalt separately, to taste. Use this blend generously for its herb-and-pepper flavor, then add salt to the dish as you normally would, which keeps the seasoning level fully in your hands. That is especially useful in Creole cooking, where dishes like gumbo and jambalaya already get salt from stock, sausage, and seafood.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is Mexican oregano doing in here?\u003c\/strong\u003e\u003cbr\u003eIt is a different plant from the Mediterranean oregano on most pizza, with brighter citrus and faint anise notes and excellent staying power through long braises and high-heat searing. In a Creole blend it adds a distinctive, slightly citrusy herbal lift that ordinary oregano does not, and it holds up in a long-simmered gumbo without turning dusty or bitter.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat should I cook with it?\u003c\/strong\u003e\u003cbr\u003eIt is built for Louisiana classics: gumbo, jambalaya, etouffee, red beans and rice, and seared or blackened shrimp, chicken, and fish. Beyond that it is excellent in tomato sauces and soups, on roasted potatoes and vegetables, in a pot of beans, or as an all-purpose savory-herb seasoning anywhere you want New Orleans character without salt.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":47622488850672,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"1\/2 Cup Bag","offer_id":47988702085360,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup Bag","offer_id":47988702118128,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-glass-jar-of-creole-seasoning-sits-centered-on-warm-c08421.png?v=1774899964"},{"product_id":"habanero-garlic","title":"Habanero Garlic","description":"\u003cp data-start=\"266\" data-end=\"563\"\u003eTurn up the heat with our \u003cstrong data-start=\"292\" data-end=\"311\"\u003eHabanero Garlic\u003c\/strong\u003e blend - a bold, spicy mix that delivers fiery flavor with a savory edge. Perfect for those who love a serious kick, this blend adds depth to grilled meats, roasted veggies, marinades, and spicy rubs with its balance of heat, smoke, and herbaceous notes.\u003c\/p\u003e\n\u003ch3 data-start=\"565\" data-end=\"590\"\u003e\u003cstrong data-start=\"569\" data-end=\"588\"\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"591\" data-end=\"658\"\u003eSpicy and smoky with bold garlic flavor and a warm, lingering heat.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":47701017362672,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Refill Bag","offer_id":47701017395440,"sku":"","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-vibrant-heap-of-habanero-garlic-blend-sits-centered-in-a-97c095.png?v=1774899946"},{"product_id":"honey-habanero","title":"Honey Habanero","description":"\u003cp data-start=\"175\" data-end=\"416\"\u003eAdd a perfect blend of sweet and spicy to your dishes with our Artisan’s Choice Honey Habanero. This vibrant seasoning combines the fiery heat of habanero peppers with the natural sweetness of honey, creating a tantalizing flavor experience.\u003c\/p\u003e\n\u003ch3 data-start=\"418\" data-end=\"437\"\u003eFlavor Profile:\u003c\/h3\u003e\n\u003cp data-start=\"438\" data-end=\"833\"\u003eOur Honey Habanero offers a bold, spicy kick from habanero peppers balanced by the rich sweetness of honey. This dynamic combination delivers a warm, lingering heat with a sweet undertone, making it ideal for seasoning meats, glazing vegetables, or adding a spicy twist to marinades and sauces. Versatile and flavorful, it’s perfect for those who crave a sweet and spicy balance in their dishes.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":47701033976048,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Refill Bag","offer_id":47701034008816,"sku":"","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-vibrant-heap-of-honey-habanero-seasoning-sits-centered-on-eedadb.png?v=1774899934"},{"product_id":"montreal-steak-seasoning","title":"Montreal Steak Seasoning","description":"\u003cp data-start=\"283\" data-end=\"564\"\u003eBring the bold, savory flavor of the steakhouse to your kitchen with our \u003cstrong data-start=\"356\" data-end=\"384\"\u003eMontreal Steak Seasoning\u003c\/strong\u003e. This robust blend of cracked spices and herbs adds a peppery, garlicky punch with hints of citrus and warmth—perfect for grilling steaks, burgers, chops, or even roasted veggies.\u003c\/p\u003e\n\u003ch3 data-start=\"566\" data-end=\"591\"\u003e\u003cstrong data-start=\"570\" data-end=\"589\"\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"592\" data-end=\"675\"\u003eBold and peppery with garlicky depth, herby brightness, and a hint of citrusy zing.\u003c\/p\u003e","brand":"Spice Pilgrim","offers":[{"title":"Tin","offer_id":47701042266352,"sku":"","price":12.0,"currency_code":"USD","in_stock":true},{"title":"1\/2 Cup","offer_id":47701042299120,"sku":"","price":16.0,"currency_code":"USD","in_stock":true},{"title":"1 Cup","offer_id":48128000950512,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/6368\/2544\/files\/spicepilgrim-a-generous-mound-of-montreal-steak-seasoning-sits-centered-d06001.png?v=1774899928"},{"product_id":"guajillo-chili-powder","title":"Guajillo Chili Powder","description":"\u003cp\u003eGuajillo is the backbone of a real Mexican sauce: deep burgundy color, a mild-to-medium warmth, and a flavor that runs sweet and fruity with notes of dried berry and a whisper of wood smoke. This is one of the foundational chilies of the Mexican kitchen, the base of countless moles, adobos, salsas, and marinades, where its job is less about heat and more about body and color.\u003c\/p\u003e\u003cp\u003eThe guajillo starts as the mirasol pepper, named for the way its pods grow pointing up toward the sun. Once ripened and sun-dried, the pods turn deep, glassy red and leathery, and that slow drying is what concentrates the sweet, tart, faintly smoky character cooks prize. Ground, it dissolves smoothly into a sauce base or a paste.\u003c\/p\u003e\u003cp\u003eIts heat sits in mild-to-medium territory, roughly on par with a mild jalapeno, which makes it approachable and easy to build on. Toast it briefly or steep it into a sauce and the fruit and smoke open up. Pair it with ancho for sweetness or chile de arbol for more kick when you want to layer chilies.\u003c\/p\u003e\u003cp\u003eWe stone-grind in small batches in Portland so the color stays vivid and the aroma fresh. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.\u003c\/p\u003e\u003c!--split--\u003e\u003cp\u003e\u003cstrong\u003eHow hot is guajillo?\u003c\/strong\u003e\u003cbr\u003eMild to medium, comparable to a mild jalapeno. It leads with flavor and color, with gentle warmth rather than a strong burn.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eSweet and fruity with dried-berry and tart notes and a hint of wood smoke, deeper and more complex than a generic chili powder.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat do I cook with it?\u003c\/strong\u003e\u003cbr\u003eMoles, adobos, salsas, and marinades. It's a foundational chili for Mexican sauces, valued for its color and body as much as its heat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I blend it with other chilies?\u003c\/strong\u003e\u003cbr\u003eYes. 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