Spice Barista Corner

For the grill enthusiast in your life, smoked salts and bold rubs are the way to go—they capture that campfire, charred flavor in every bite.

• Smoky Cajun Seasoning Tin: a bold, smoky Cajun-style rub in a reusable tin, great on ribs, chicken, veggies, or anything off the grill.
• Alderwood Smoked Sea Salt Tin: traditional Pacific Northwest alderwood smoking gives this salt a deep, woodsy finish—perfect as a finishing salt for grilled meats and veggies.

Any of these make a thoughtful, flavor-forward gift for the smoky-grill lover on your list.

Sounds like a gift for someone who enjoys warmth and depth of flavor without a scorching burn. Steer toward smoky, aromatic, or gently spiced picks rather than pure chile heat — here are a few favorites:

• **Baharat Blend Tin** — a fragrant Middle Eastern blend with cinnamon, cumin, and pepper for cozy warmth without sharp heat.
• **Smoky Cajun Seasoning Tin** — smoky, savory warmth for grilling and everyday cooking, with only mild heat.
• **Indian Black Salt (kalak namak) Tin** — a unique, savory-warm finishing salt that adds depth and character without any burn.
• **Full-Leaf Sunny Turmeric Bliss Tea** — a golden, gently spiced tea for cozy warmth in a cup rather than fiery food.

A single tin or blend is the perfect passport - each one delivers a whole region's flavor without asking anyone to restock their spice rack. Here are some favorites for armchair travelers:

• Baharat Blend Tin - a Middle Eastern all-purpose blend that works on almost anything
• Smoky Cajun Seasoning Tin - bold Louisiana flavor in one jar
• Pistachio Duqqah (Dukkah) - Limited Edition - an Egyptian nut-and-spice blend, great for dipping bread or topping veggies
• Sal de Gusano (Oaxacan Salt with Agave Worm) - a conversation-starting Oaxacan salt for cocktails or micheladas
• Indian Black Salt (kalak namak, Himalayan black salt) Tin - a distinctive single-ingredient way to bring South Asian flavor to eggs or drinks

Each comes in a reusable tin or jar, so the gift keeps giving even after the spices are gone.

For everyday meals like chicken, veggies, or rice, a well-chosen blend or umami booster can transform a simple dish without any extra effort in the kitchen. Here are a few favorites that punch above their weight:

• **Shiitake Mushroom Powder, 1 oz** — a savory, umami-rich powder that stirs right into rice, sauces, or gets sprinkled over roasted veggies and chicken for instant depth.
• **Baharat Blend Tin** — a warm, aromatic Middle Eastern blend that's wonderful rubbed on chicken, tossed with roasted vegetables, or mixed into a rice pilaf.
• **Indian Black Salt (kalak namak, Himalayan black salt) Tin** — its distinctive, slightly savory flavor gives rice, roasted veggies, and simple proteins an interesting twist.
• **Shiitake Ginger Umami Blend Tin** — shiitake and ginger together for a ready-made umami boost, especially good on chicken, stir-fried vegetables, or fried rice.

Any of these makes a thoughtful gift for someone looking to liven up their weeknight cooking routine.

Chicatana ants are large flying leaf-cutter ants harvested seasonally in Oaxaca, Mexico, typically during the rainy season when they emerge in swarms. They're toasted and traditionally used in Oaxacan cooking, prized for a distinctive smoky, nutty, almost woodsy flavor with a hint of citrus and umami depth.

• Often ground into salsas, like salsa de chicatana, for an earthy, umami kick
• Used to season moles, adding a crunch and depth that's hard to replicate with anything else
• Considered a delicacy tied to specific harvest windows, which is part of what makes them special and hard to find outside the region

If you'd like to try them yourself, take a look at our Oaxacan Chicatana Ants (hormigas chicatanas) — hand-harvested and toasted the traditional way.

Oaxacan Chicatana Ants (hormigas chicatanas) have a toasty, smoky, almost bacon-and-nut flavor, and gentle heat is the key to unlocking it.

• Toast them briefly in a dry skillet or comal for a minute or two until fragrant, being careful not to scorch them.
• Grind coarsely with salt to make a chicatana salt, great for rimming mezcal glasses or finishing tacos.
• Stir toasted ants into salsa, or blend them into a salsa de chicatana with chiles, garlic, and a bit of the toasting oil for real umami depth.
• A little goes a long way, so start light and taste as you go.

Oaxacan Chicatana Ants (hormigas chicatanas) are a prized Oaxacan delicacy—toasted, they taste smoky, nutty, and almost fruity, with a tangy citrus-and-umami edge that's hard to find in any other ingredient. They're a favorite for cooks who love exploring traditional Oaxacan flavors in unexpected ways.

• Toast and grind them into salsa de chicatana, or fold them whole into moles and black bean dishes for a crunchy, savory pop.
• Sprinkle toasted chicatanas over guacamole, tlayudas, or elote for an instant flavor upgrade.
• Grind them with chiles and garlic for a distinctive, smoky taco salt.
• For a deep-dive Oaxacan pantry experiment, pair chicatanas with Oaxaqueno Artisanal Chocolate 7 tablets for a mole-inspired dessert twist.

We have a few options. Tamil Curry Tin is in stock right now and works great if you like some heat. African Curry Tin and French Vadouvan Masala Curry are lovely options too, as is Makhani Curry.

A cheese board loves a little something with texture and aromatics. A good cracked peppercorn adds a nice bite against soft cheeses, and a truffle or specialty salt brings out the richness in aged or creamy cheeses beautifully. Here are a few that would work well.

Grilled chicken loves a rub that can stand up to heat and caramelize into a nice crust. Here are a few favorites for the grill:

• Island Grill Blend Tin — warm, sweet-savory notes built specifically for grilling, with great caramelization on chicken.
• Smoky Cajun Seasoning Tin — smoky and peppery with a little kick, perfect for thighs or breasts.
• Citrus Kick Rub w/Datil pepper — bright citrus with gentle datil pepper heat, great for keeping chicken juicy and flavorful.

Any of these will give your grilled chicken a bold, memorable flavor—pick based on whether you want smoky, sweet, or citrusy notes to lead.

A few great ways to jazz up scrambled eggs: try our PNW Za'atar for an earthy, herby lift, Baharat Blend for warm Middle Eastern spice, or Smoky Cajun Seasoning if you want some heat and depth. If you like an umami boost, Shiitake Mushroom Powder folded in with butter is fantastic too.

Mushrooms are wonderfully earthy and savory, so they love partners that echo or deepen that umami character. Here are a few house favorites for bringing out the best in any mushroom dish:

• Fragrant Black Périgord Truffle and Sea Salt, Vial — a finishing salt that adds deep, luxurious umami to sautéed or roasted mushrooms
• Baharat Blend Tin — warm notes of cumin, coriander, and allspice that add complexity without masking the mushrooms
• Porcini Mushroom Powder, wildcrafted (aka King Boletes or Cepes) 1 oz — for doubling down on mushroom flavor itself, wonderful stirred into sauces, gravies, or risottos
• Shiitake Ginger Umami Blend Tin — a savory, gently spicy option if you're leaning into Asian-style mushroom dishes