Ways Sazón Is Used In Latin American Cooking Get Your Sazón On A good spice blend can enhance some your favorite meals, but a great spice blend can enhance a variety of meals. That is why our savory, fragrant RawSpiceBar Sazón Blend is a must-have addition to your pantry. A Sazón for Everyone Does Latin American cooking vary between its 33 countries? Yes. Are the distinct flavors created from cross-cultural fusions through time further enhanced by our Sazón Blend? Also yes, and we have compiled a few popular dishes to get you started:...

Should You Cook Chili with Beans? There have been many debates over the course of history, but none so contentious as to whether or not you should you put beans in a chili. To Bean or Not to Bean, That is the Question True, whether or not you think beans go in chili depends on where you live. However, whether you like your chili with or without beans, we have a list of tantalizing chilis only made better with our fragrant, flavorful RawSpiceBar Chili Starter Blend to get you started: Best Bean-Based Chili Recipes The best b...

How French Cuisine Influenced Global Cooking France: A Food Lover’s Paris-dise Ah, France. Home to exquisite architecture, romance, and culinary experiences that are très magnifique. But did you know that you don’t have to book a plane ticket to experience the impact of French cooking? From molecular gastronomy to the creation of restaurants, French culinary influences can be seen today both on and off the plate. The French (Culinary) Empire The roots of degustation (tasting) menus started under the reign of the many King Louis’s fro...

How to Use Herbs de Provence An Herb of All Trades They say that a jack of all trades is a master of none, but oftentimes better than a master of one. We couldn’t agree more. Offering a cornucopia of cuisine versatility, Herbs de Provence effortlessly enhances any meal with its aromatic, savory nature. And we mean any meal. The Delicious Taste of Versatility Every diet, taste, and cuisine preference has room for interpretation when it comes to Herbs de Provence. Perfect on chicken, lamb, fish, and vegetables, our Herb...

North Carolina Barbecue: My Way Or the Highway Nearly everyone in North Carolina will agree that barbecue is a mealtime staple. However, pigs will fly before everyone agrees on the best way to cook barbecue. For many, this conjures up whole-hog versus shoulder and vinegar- versus ketchup-based sauces. But the real competition heats up at the grill. Bring on the Heat Direct cooking is prominent in Western Carolina-style barbecue, placing the meat directly above the flame for a crisp, slightly charred outside and tender, juicy inside. Fast...

A Lesson in Louisiana Home to delicious food, exciting celebrations, and jazz music that will make even the self-proclaimed non-dancers do a little shimmy, Louisiana is a hub for vibrant culture. And while said culture has grown exponentially since Louisiana’s founding, we can credit much of what we see today to one of the “first families” of the state: The Creoles. With a mix of African American, Native American, French, and Spanish heritage that can be traced back 300 years in Louisiana, the roots of Creole cult...

Any Barbecue Sauce You Can Do I Can Do Better... First in flight, first in freedom, and first to tell you that their neck of the woods has the best barbecue, North Carolina is famous for its heated barbecue sauce rivalry. But who will you be going ham for? Pig-Time Competition If you want your barbecue sauce to be tangy and sharp with a little kick of spice, you will be cheering for Eastern Carolina. Dressing the entire hog in a thin sauce comprised of vinegar, peppers, and/or spices, Eastern Carolina barbecue sauce offers melt-in-your-mou...

A Pepper a Day Keeps Dull Flavors Away Is your spice rack taking over your kitchen? If you were part of the Spice Girls, would your name be Foodie Spice? Then you are in the right place. If you have been looking to spice things up in the kitchen, you will love February’s Xinjiang Blend. A feisty mix of cumin, red Szechuan peppercorns, dried Szechuan chile flakes, black peppercorns and more, this blend can easily become the foundation of some new favorite meals. A Passport for Your Palate While you can go to Paris for fluffy croiss...

Bloomed, Smoked, or Toasted Spices: Which One is Best? Great Advice for Greater Spice When it comes to cooking, the word “bland” or “boring” should never come within the stratosphere of favorite meals. That is why food lovers around the world are constantly finding new ways to unlock a world of flavor. Take your favorite spices, for example. Sure, sprinkling them on top of your meals is fine, but have you tried blooming, smoking, or toasting your spices for even more flavor? Blooming with Flavor You don’t have to have a green thumb to bloom your ...

The Battle of the Barbecue What do basketball and barbecue have in common? Everyone believes that their side is the best. In the case of basketball, it’s often UNC versus Duke. In the case of barbecue, it’s east versus west. No matter who you side with, however, one thing is clear: the Battle of the Barbecue is a competition so heated that it can put the hottest grill to shame. Nice to Meat You You’ve heard of the phrase “every part of the buffalo,” but have you heard “every part of the pig except the squeal?” Whole-h...

The Origin of Xinjiang Blend What do you and spices have in common? (Other than making everything better, of course.) You both have a history! While spices may not have a paper mâché family tree like us, they do have rich origins that lend to their significance. If you are curious about the origins of this month’s blend, we invite you to Xinjiang, a territory in northwest China and the name of RawSpiceBar’s February blend. A Peppercorn for Your Thoughts So, where does this month’s blend come from? While many groups claim...

Step-by-Step Lebküchen Waffles Serves: 6 Prep time: 10 minutes Cook time: 20 minutes 1⅓ cups all-purpose flour 2 tablespoons RawSpiceBar Lebküchen Blend ½ teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon kosher salt ¼ cup sugar 1 large egg ¼ cup butter, melted and cooled 1 ½ cups buttermilk 1 teaspoon vanilla extract In a mixing bowl, combine the flour, Lebküchen Blend, baking soda, baking powder, salt and sugar. Make a well in the dry ingredients and add the egg, butter, buttermilk and vanilla. Stir to co...

Step-by-Step Moroccan Chicken Tagine

History of Arrabiata: What You Arrabiata Know If you’re lucky enough to have an Italian grandma, you know the delicious aroma of Arrabiata sauce filling her kitchen. She was a human measuring spoon, and if she ever let you write down her recipe, it would say “a pinch” of this and “a bit more” of that. Thankfully, this month’s blend —RawSpiceBar’s Arrabiata Blend— is already mixed to perfection, with enough fire to make your feisty Nonna proud. When in Rome Arrabiata is a light marinara or red sauce that originated in the Lazio region o...

Paprika; The Ultimate Dry Rub Must-Have Photo by Tina Dawson on Unsplash You know you need a dry rub, you know you love a dry rub, but what makes a good dry rub…great? The answer is actually very simple: PAPRIKA. This bright spice is a total staple in the culinary world, and for good reason too. Made from dried and ground red peppers, this iconic red powder ranges from sweet and mild to bitter and spicy. Commonly used as a garnish on deviled eggs or potato salads, this gorgeous spice also has another popular use in dry rubs! We h...

Love of Arrabiata: I Want Some Amore Italian food isn’t usually known for being spicy. But in the Southern regions of “the Boot” they rely on Italian red chili peppers—pepperoncino—in many dishes. They say pepperoncino is good for its heart-healthy properties and it also has aphrodisiac effects. Spicy! Gushing Over Rome If you’re looking for love in Rome, you’re likely to visit the world-famous Trevi Fountain. Bernini’s 85-foot-tall, 65-foot-wide masterpiece draws visitors from around the globe. Legend says tossing one coin ov...