Milk Street’s Tuscan Fennel and Herb takes its cues from the bold blends Tuscan cooks slather on pork for the classic dish, porcetta. Sweet fennel seed is paired with mixed herbs, pungent garlic, sharp chili and bright citrus. Oaxacan Chili Spice showcases fruity guajillo and morita (chipotle) chilis, warming spices, garlic and a touch of earthy raw sugar to temper the heat. It’s complex and smoky-sweet, just shy of spicy. Argentine Chimichurri Rojos elevates smoky, sweet and spicy paprika with garlic, oregano and tangy red wine vinegar. Smoky Catalan Spice combines Spain’s finest sweet and smoked paprikas with herbs and a touch of raw sugar for an all-purpose blend. And Punjabi Tandoori Curry is a heady blend of warm and earthy spices, plus turmeric, garlic and bright Kashmiri chili. It’s inspired by the spice rub slathered atop meats and more for blazing-hot tandoor roasting.
Cooks around the world count on simple spice blends to enhance their live-fire cooking. We were inspired by a few of our favorites from our travels to design this series of blends for not just grilling, but as all-purpose enhancers for easy, bold flavor.
We test everything we sell. Here’s how we’d use this.
Dust over roasted chicken or pot roast, stir into soups, toss with veggies or even popcorn. There’s little our barbecue blends can’t improve.
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