THAI SPICE BLEND
Kajang is a style of satay from the Kajang City in Malaysia. Add this complex mix of bold, Asian flavors to your meals.
MARINADE DIRECTIONS: Mix 2 TBSP with 1/2 cup of coconut milk or coconut water, 1 teaspoon of soy sauce, 1/4 cup of chopped cilantro, and 1 tablespoon of fresh lime juice. Set aside.
SATAY DIRECTIONS: Pound out 3/4 lbs. chicken breast. Cut chicken into 1 inch strips. Toss strips with marinade until fully coated. Cover and let marinade for at least 2 hours. Thread marinated chicken onto skewers, then grill 3 to 4 minutes per side—or until cooked thoroughly—as grills vary. Also good with skirt or flank steak.
ALTERNATIVE USE: Cube marinaded meat and mix into your favorite stir fry. For an extra burst of rich flavor stir in, or pour over, our Kajang Thai Almond Sauce.
Lemongrass, Lime Juice Powder (Corn Solids, Lime Juice Concentrate, Lime Oil), Turmeric, Sea Salt, Coriander, Cinnamon, Cumin, Garlic, Star Anise, Ginger Root, Coconut Sugar, Lemon Zest, Fennel, Mustard Seed, Fenugreek, Red Pepper Flakes
JALAPEÑO HATCH BLEND
We took two (Dos) popular flavors (Sabores), jalapeño and hatch peppers, and blended them with herbs and spices to create a hot and smoky blend that will kick up all your dishes with a unique Southwestern flare.
We created our Savory Blends to be all-purpose seasonings you can sprinkle on just about anything. Use them as you would use salt and pepper to give any dish a uniquely delicious flare. Here are some of our favorite uses:
Jalapeño Powder, Hatch Pepper Powder, Garlic Powder, Onion Powder, Sea Salt, Thyme, Marjoram, Ancho Chili Powder, Black Pepper, Cumin, Coriander, Cayenne Pepper, Saigon Cinnamon
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.
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.