Description
To colonial Americans kitchen pepper was a versatile way to add flavor to dishes from the everyday to the celebratory. For Black cooks on the eastern seaboard into the interior and along the southern coast, kitchen pepper reigned for two centuries as a mixture of sweet and pungent spices that give depth and savor to simple comfort food. Imagine a pinch or two in mashed potatoes or in gravy in place of black pepper in a recipe or in a pot of stock. Kitchen pepper helps elevate and vary home cooked, especially Southern, meals..West African Heritage Mix - Think peanut-based groundnut stew or grilled suya–a type of West African kabob dish, specifically from the southern Sahel and savanna, the kind of foods that Ayuba would have known in his homeland; or the okra soups and leafy green dishes and fish or grilled seafood or corn Duchess knew in Fante land. It’s a nice addition to Jollof rice or to finish fried plantains without being overpowering..Mr. Wesley Jones Antebellum BBQ Spice - Mr. Jones describes the mop he used for the barbecues and his ingredient list describes culinary and medicinal herbs like garlic, basil and coriander alongside the usual suspects of sage, red pepper and onion. To taste this spice mix is to taste one very complex version of barbecue from the 19th century. Because Mr. Jones left this legacy to us, we are able to taste a very precious piece of our past..Hazel C. Todd Chicken Seasoning - My grandmother Hazel C. Todd (“Grammy”) was an amazing cook. Her food—her chicken and greens and candied yams and homemade rolls were always a hit and she gave away a lot to friends and neighbors even though she never really had a lot. One of the first things she taught me to master was her fried chicken and I’m sure this herby, spicy melange will perk up fried chicken, fish, seafood, hush puppies and oven or air-fried goodies too! The trick is to season the protein or veggie well not the flour. My grandmother was keen to remind me the spices would burn in the hot grease..INSPIRATION – This collection of spices is curated by chef Michael W Twitty (author of The Cooking Gene, A Journey Through African American Culinary History in the Old South) and takes inspiration from his African American ancestors and culture.RICH FLAVORS – Each spice blend is not just rich in history – the blends have deep flavor with no additives, fillers, preservatives, MSG or salt.VERSATILITY – Use these blends to make anything from collard greens to simple, yet complex barbequed meats.TRACEABLE AND ALL NATURAL - Every single spice can be traced back to the farm it came from and each spice is non-GMO, non-irradiated, with no additives, no anti-caking agents, no colorings and no fillers.GIVE BACK – A portion of all proceeds goes to feed hungry individuals and families in our local community
