Stone Ground

Chipotle Citrus

No Salt, No Sugar, No Preservatives

$12.00 USD

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Style Tin Refill Bag

Smoky 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.

Because 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.

Stone-ground, salt-free, sugar-free, packed fresh. No salt, sugar, or fillers.

Common Questions

How hot is it?

Warm, 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.

What is the best way to use it as a rub or marinade?

As 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.

Will it burn on the grill?

It 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.

What does it pair best with?

Chicken, 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.

Where does the citrus flavor come from?

Real 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.