SALTED HERB BLEND
Named after one of the Roaring Fork Valley’s most epic hikes—this adventurous blend of rosemary, thyme and spices is so flavorful, the only conundrum will be what to use it on next!
This is truly an all-purpose seasoning. Stir this into sautéed veggies, or pan seared shrimp, fish or chicken.
Onion Powder, Rosemary, Lemon Zest, Black Pepper, Cumin, Red Pepper, Oregano, Citric Acid, Paprika, Minced Onion, Basil, Mesquite Smoked Salt, Thyme, Sea Salt, Vinegar Powder.
SOUTHWEST BBQ BLEND
We took Mesquite, one of our favorite Southwestern flavors and blended it with herbs and spices to create this uniquely sweet and savory seasoning that will enhance any dish.
Use as a meat rub for the BBQ or smoker. Or sprinkle over vegetables and potatoes for a Southwest flare.
Mustard Powder, Apple Powder, Summer Savory, Black Pepper, Pink Himalayan Salt, Organic Mesquite Powder, Thyme, Garlic, Onion, Mustard Seed, Chipotle, RFSC Chili Powder (Anaheim Pepper, Chile Ancho, Guajillo Pepper, Oregano, Aji Panca Chili Peppers, Chile De Arbol, Garlic Powder, Cumin Seed).
INDIAN CURRY BLEND
In Hinduism, Shankir means Lord Shiva, one who causes happiness... and nothing makes us happier than a good curry blend. This one is sure to make all your meals Bolly-good!
INDIAN CHICKEN CURRY: Using our one minute marinade, replace olive oil and white vinegar with toasted sesame oil and rice vinegar. Cube chicken before marinating. Chop one carrot and sweet pepper. Suatee in 1 TBSP Oil, 1 TBSP Tamari, 1 Lime Juiced. Add 1 CAN of coconut milk, 2 TBSP SHANKIR. Stir in chicken and chopped cilantro. Let simmer. If desired, thin with more coconut milk, or coconut water to taste. Serve over rice or noodles, or with Naan bread.
Tomato Powder, Minced Onion, Onion Powder, Garlic Powder, Turmeric, Coriander, Fenugreek, Cumin, Black Pepper, Ginger Root, Mustard Powder, Fennel, Allspice, Red Pepper, Coconut Sugar, Sea Salt, Cinnamon, Cardamom, Cloves, Mace, Nutmeg.