‘TIS THE SEASONING
Spice things up in the galley this summer with these versatile Northwest-made seasoning blends that are fit for easy grilling and chilling.
Spiceology Chef Collabs
Much like the name implies, Spiceology offers an enticing array of mix-and-match spice blends for playing master chef in the kitchen. The Seattle-based brand is keeping it local, too, with two new collaboration collections, one made by Matt Crawford of Oregon’s Sasquatch BBQ (try Sassy’s Butter Toss, a rich, savory buttery blend, on the likes of chicken, potatoes, and even popcorn) and the other from Spokane’s own Chad White. Chef White’s Flavor Hog, crafted with an amazing blend that includes molasses granules for a touch of sweet, and Ancho and Habanero peppers for a little heat, is ripe for rubbing all over pork ribs before tossing them on the grill. ($9.99-$22.99; available at spiceology.com)
El Gaucho Spice Trio
Take your favorite steakhouse to sea!Inspired by the traditional coal pit cooking techniques used by the cowboys of the vast Argentinian grasslands, these seasonings from Seattle’s revered El Gaucho are sure to add a fiery kick to your next steak, available in varying spice levels—Classic, Wicked Spice, and ye be warned, Diablo Spice. ($13 each, or $28 for the trio; available at El Gaucho restaurants in Seattle, Bellevue, and beyond, or at elgaucho.com)
Tom Douglas Rub with Love Veggie Rub
Tom Douglas’ signature Rub with Love spices are stalwarts in many Northwest kitchens, but come August when the farmers markets are flush, it’s the Veggie Rub we turn to the most. Crafted with an appealing combination that includes marjoram, fennel seed, and lemon peel, this blend is as delicious on grilled veg as it is stirred into ranch-style dip and served with crisp crudité for cocktail hour. ($8.99, available at Tom Douglas outposts, including the newly-expanded Dahlia Bakery downtown, on Amazon, and at rubwithlove.com)
World Spice Merchants Pacific Salmon Cure
No cook stove on board? No sweat. With World Spice’s Pacific Salmon Cure blend you can cure your catch a few days ahead of time, and then stash it in the cooler until you’re ready to eat. Bright with California bay and accented with nutmeg and chili, this easy prep mix is perfect for a hot summer’s day snack. (Find the curing recipe on their blog: silkroaddiary.com/pacific-salmon-cure/)
($12; available at the World Spice outpost in Pike Place Market, or worldspice.com)
