Pink Peppercorn Lemon Thyme All Purpose Rub, 5.4 oz.

Just like lemon pepper?  Not even close.  This lemon pepper took a leap away from its brother with the addition of whole floral pink peppercorns and subtle hints of thyme mixed with lemon peel powder and other herbs and spices.

Sprinkle on Chicken, burgers, veggies, potatoes, salmon, whitefish or have on your table as a dipping for olive oil and bread.

Ingredients: Spices including (Lemond Peel Powder, Ground Black Pepper, Whole Pink Peppercorns, Dried Thyme), Kosher Salt

Greek Freak Mediterranean Rub, 3.97 oz.

A little of this and a little of that is what our Greek Freak rub is all about.  A mix of herbs, dried onion, sun dried tomato and orange peel powder, this rub will be your new best friend in the kitchen or at the grill.

Sprinkle on chicken, steak, pork or lamb and grill or bake for a trip to the Greek Isles in your mouth.  Mix a teaspoon or two with Greek yogurt for a quick and easy veggie dip.  The possibilities are endless.

Ingredients: Spices including (Dried Rosemary, Dried Basil, Sundried Tomato, Orange Peel Powder, Dried Onion, Garlic), Sunflower Oil, Yeast, Sea Salt
 

Orange Peel Powder, 1.4 oz.

Fennel Seed, 1.1 oz.

Saffron Threads, .03 oz.

One of Spiceologist's favorite spices!  It takes 80,000 Crocus Sativus plants to yield 1 pound of dried saffron.  No wonder this is the most expensive spice in the world!  A pinch adds a ton of flavor, aroma, and color to your dish.

Oregano Leaves, 0.4 oz.

Medicinal Oregano..it has a nice ring.  You don’t need a license for this delicious herb, though!  Previously used to treat colds and toothaches, it now brings a peppery herb tastes to all kinds of foods.  And although dry, it could resemble something out of the 60's; please ingest, not inhale!

Smoked Paprika, 1.1 oz.

Smoked paprika will become your new favorite addition to pasta dishes, spice blends and even topped on your favorite deviled egg recipe.  The slight smokiness adds a whole new dimension of yum.

Juniper Berries, 0.7 oz.

Beware the Bubonic Plague!  Not so much now, but in the Middle Ages, the Romans burned these berries to try to cleanse the air of the plague.

Towards the 17th Century, somebody gave up on the homemade Lysol and used the sweet, pine, clean taste of Juniper Berries and added them to Gin.  Nowadays, if they are crushed in a mortar with garlic and salt, they make an excellent rub for lamb, pork, and a variety of other meats!

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