These blends represent a fraction of the flavors we provide to our talented friends at Katalina’s. We’re proud to contribute tasty flavors to their breakfasts, lunches, and brunches!
Chorizo: Turn your unseasoned ground pork into traditional Mexican chorizo, use as a dry rub on chicken, or sprinkle over your eggs! It has a little bit of a kick and a whole lot of depth.
Mole Seasoning: Use as a dry rub, or toast the spices to start the sauce for Mole Poblano — a rich and complex Mexican gravy-type sauce filled with chilies and cocoa. Notable for its use of Urfa Chilies, a smoked Turkish Chipotle-style pepper with faint raisin notes.
Spicy Hot Cocoa: The addition of cayenne separates this version from our more traditional Sweet Hot Cocoa. Essentially Mexican Hot Chocolate.
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Recipe by Mike Grosh - North Market Spices Staff Ingredients 4 LB Chicken Thigh (skin-on, bone-in optional) 4 tbsp Vegetable Base (We use the Better than Bouillon brand) 2 oz Qorma Masala 12 oz Golden Raisins 8 oz Cashew Butter 12 oz Greek Yogurt Optional ***(3 tsp KB Gunslinger) spicy boi remix*** ***a little bit of Tandoori Masala can be added too*** Procedure Preheat oven to 375 F In a...
The word “potlatch” is derived from the Pacific Northwest Native American dialect. Translated, it means giving. In practice, a potlatch is a gift-giving feast. There are many variants of the potlatch seasoning; ours forgoes the sugar for a more savory blend. A quick, easy, tasty, and nutritious meal is quickly made with Salmon and Potlatch seasoning. Recipe Ingredients: Salmon, we are big...
With St Patrick's Day less than a month away it's time to get started with the North Market Spices Corned Beef / Pastrami Kit. A lot of time and testing went into the creation of our blend to perfect the level of flavor and balance the salt. Many a brisket was sacrificed in our quest. We’ve come up with a recipe and technique that works time and time again. We source our beef briskets from...