Recipes
A floral syrup for cocktails and sodas, steeped twenty minutes with Hibiscus Flower, Lavender, and Honey Powder. Strains down to about three-quarters of a cup.
A no-cook mustard from crushed Brown Mustard Seeds, Mild Yellow Mustard Powder, and Hickory Smoked Sea Salt. Mellows one to three days, makes nine ounces.
A cheddar and hash brown casserole seasoned with Chicken Fried Steak Seasoning and Perfect Pair Salt & Pepper. Bakes forty to fifty minutes, serves seven.
Chicken threaded on skewers with Italian Garden Herb Blend and Seaside Fennel Pollen Rub, chilled, then grilled eight to ten minutes. Eight to ten skewers.
Stovetop popcorn dusted with Cheddar Cheese Powder, Ancho Chile Powder, and Smoked Spanish Hot Paprika. About five minutes, makes three to four cups.
A smooth carrot soup warmed with Ground Cumin Seeds and Zanzibar Pepper. Simmers about thirty minutes on the stove, serves five to six.
A no-bake sweet snack mix tossed with Harvest Chai Blend and Spiced Vanilla Bean Sugar. Chills at least an hour, makes about nine cups.
Beef and sausage chili for a crowd, built on Black Canyon Chili Powder, Tomato Powder, and Roasted Granulated Garlic. Simmers over an hour, serves sixteen.
Icebox dough of Natural Cocoa Powder, Midnight Mocha Spice, and French Fleur de Sel, chilled thirty minutes, then sliced and baked twelve minutes.
Lemon curd poured over a warm shortbread crust, sharpened with Palmer Park Lemon Pepper and French Fleur de Sel. Bakes about forty minutes, makes twelve.
Soft drop cookies with orange zest, Supreme Saigon Cinnamon, Ground Ginger, and Ground Madagascar Cloves. Nine to eleven minutes in the oven, makes three dozen.