For our freshly ground Navajo spices, we’ve partnered up with award-winning head chef of the Smithsonian’s National Museum of the American Indians, Freddie Bitsoie, for a taste of Navajo cuisine. In Native cuisine, the techniques are simple and aim to extract as much flavor as possible from the ingredients. Deeply flavorful and spicy New Mexican posole is paired with RawSpiceBar’s freshly ground chile powder blend of New Mexican, Ancho, Arbol and Guajillo chiles to provide fruity, peppery depth with a bit of heat. And a sumac based Za’atar, for spreading onto flatbread with olive oil or using for a healthy, unique twist on roasted cauliflower or other winter veggies. Enjoy these Navajo spices!