Five Pepper Cacao Rub is the key ingredient to mouthwatering barbecue ribs and the perfect steak tacos. The cacao doesn’t yield an obvious chocolate flavor, but instead brings depth, complexity and a subtle earthiness to the blend. The richness of the cacao is balanced by five types of ground chile peppers, ranging from sweet and fruity to sharp and smoky. This versatile spice blend is moderately spicy and can be used to add bold flavor to pork, beef, lamb, chicken and even fish.

How To Use
• Replace your chili powder with this blend to create a hearty and flavorful bowl of beef chili.
• Combine the spice blend with salt and rub on flank steak or top sirloin for steak tacos.
• Rub pork shoulder with this blend to level up your favorite pulled pork recipe.
• Brush your salmon with a bit of oil and this cacao rub before grilling.

Tips & Tricks
• Don't forget the salt! This spice blend does not contain salt. Make sure to generously salt your meat when using this spice blend as a rub.
• Add a bit of brown sugar. Adding a bit of brown sugar to this spice blend will give you a sweet and salty rub and beautifully caramelized crust. We especially recommend a bit of brown sugar for pork and salmon!

This rub has been in my arsenal since my first restaurant in Manhattan Beach, CA and still holds up to the test of time. It's fun, sassy and such an amazing compliment to proteins, veggies or whatever it ends up on. This bold, smoky blend walks the line between sweet and savory with confidence. It starts with a generous hit of smoked paprika, then layers in the subtle sweetness of maple and molasses sugars. A dash of guajillo chile powder and fine-ground Vietnamese black peppercorn brings gentle heat, while oregano and cumin round things out with earthy, herbaceous depth. Fine Atlantic salt ties it all together, making this a rub that works as well on grilled vegetables as it does on ribs, wings, or brisket. Whether you're smoking, roasting, or searing, this rub is designed to add swagger.

Let's travel to the Iberian peninsula of Spain and Portugal with this super versatile rich and smoky Iberian Infusion blend! This paprika-forward blend is well-rounded with smoky, sweet and flavorful chile notes, paired with alliaceous spices for a more complete blend. I’ve added some brightness with sumac and oregano, and warmth from cinnamon and cacao.  The perfect blend for appetizers, mains and snacks:

Cook into stews or use as a rub for meats or on seafood!

Infuse into sauces or dips or dust snacks like popcorn or salted chips!

Coat vegetables before roasting or use as a base for rice dishes (like Paella)!

Tips:

Stovetop cooking: adding the blend to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Add it closer to the beginning to allow the color and flavor to permeate the final dish better.

CAUTION: Do not burn/scorch - it can become very bitter. Add sugar to the dish for more sweetness and to balance out smokiness.

Salt your dishes well: this blend contains no salt, allowing you to add that umami using other ingredients (salt, broth, mushrooms, etc.,). It’s also versatile enough to add to already-salted snacks, like chips, popcorn or olives.

Working on this spice blend has been a journey. A journey that took me back home to Kingston Jamaica where I found myself immersed in the all the smells and foods that I grew up with. I have never considered myself much of a cook although perhaps others would disagree. I started off this path afraid to be in the kitchen without a clue where to begin. So when I resolved to turn myself into what I would consider a "home cook," the first place I turned was to my childhood. And this is where I found myself again when I started to develop my own spice blend. Memories of being in the kitchen with my grandmother watching her as she happily laboured at the stove. The smell and aromas rising in waves from the bubbling pots and pans. Memories of driving through the city as the street vendors would be preparing food to be sold later in the day smoking meats in hollowed out barrels. Memories of afternoons at the beach watching as the fisherman would pull that day's catch into the sandy kitchens of the food huts that lined the nooks along the shore. In this spice blend are all memories of those smells and aromas of my childhood. Even the name of this spice blend is something my grandmother would often say in the kitchen. In Jamaican patois, a "likkle more" translates into a "little more." Although often used as a salutation, for this blend I use it as a way to describe the versatility of these flavours. You can use a little more or a little less to reach that perfect flavour.

Subtly pink, our garlic salt blends Himalayan mineral salt with rich garlic, enhancing meals with savory depth.

Smoky chipotle and guajillo with sweet pineapple for an authentic al pastor flavor experience.

Adds a sweet, smoky twist to Mexican and Tex-Mex dishes with maple, chipotle, and traditional chiles.

The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.

Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.

Powdered ancho chile pepper has a lingering, but gentle spicy heat. It is a deep brick-red color and is often used in thick sauces: adobe, mole, enchilada.

These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.

Along with ancho and guajillo chiles, the pasilla chile is one of the most popular types in Mexican cooking.

Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.

Mild crushed red pepper flakes have a more subtle flavor than our hot variety. They have a slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.

This colorful spice is a main ingredient in much of Hungarian cuisine. It is often added to sautéed onions at the start of dishes.