Oak City Spice Blend Review

 

When we cook each day, we added seasonings of some type. And today, cooking all three meals, was even more special, with spice blends I received from Michel Almond de Champagne.

The company that the spice blends come from is, Oak City Spice Blends, out of, Clayton, North Carolina.

The company is women owned, and all products are made in small batch's, ensuring freshness and quality. You will really enjoy the special blends, from Oak City Spice Blends. They are not only unique but one of a kind.

The blends are very carefully researched, and blended to give your foods amazing flavors. You will learn from, Oak City Spice Blends, the spice's origin and history as well. It's not like putting salt and pepper on your food, you are adding history!

Every spice blend from, Oak City Spice Blends, is non gmo, no or low sodium, and have no preservatives or fillers. The spice blends are made with love, and you will love using them.

These carefully researched spices from, Oak City Spice Blends have been put together for a purpose. To give you the opportunity to get creative with a recipe. There are blends from medieval times to ancient times, to modern times. And there is so much to choose from.

When your ready to cook with, Oak City Spice Blends, you will know that every spice blend as been researched on how it grew, how its sustainable, and its ethical growth. You will understand how the flavors create the notes that they do.

Every packet of spice comes with a recipe card idea, and it's very helpful.

You are not just adding blends for the heck of it, your adding spice blends for amazing recipe creations.

Now with that in mind, let me tell you about my meal creations for the day.

First up, for breakfast, I made some pork breakfast sausage seasoned with, Oak City Spice Blends, Tampico dust 1896. The recipe card was for some chimichangas, but it was perfect for the pork sausage.  Black Pepper, Cayenne, Chili Powder, Cumin, Garlic, Onion, Oregano, Hot Paprika, is what makes up this amazing blend. This, Oak City Spice Blend is a very versatile spice blend, from Chili to Chicken it can be used. Also great to infuse olive oil and butter with. It has a very powerful flavor that is a party on your palate. And the extra greatness is the stunning color it gives your dish. In the hamlet of New Braunfels, Texas, William Gebhardt produced the first chili powder in 1896. He initially marketed his product as Tampico Dust, but eventually renamed it Gebhardt's Eagle Chili Powder. But at, Oak City Spice Blends, they kept the name, Tampico Dust 1896.

Some family members wanted a side of bacon for breakfast, so bacon it was. Seasoned literally all over with Oak City Spice Blends, wiggly piggy. Black Pepper, Brown Sugar, Cayenne, Chili Powder, Cumin, Garlic, Mustard, Onion, Paprika, is what is in this jar. This mix was made by the proprietor of Oak City Co., who goes by the moniker "WP Sprinkles." Again a very versatile product that can be used as a butt rub, to seasoning on a good steak. Although it is great for pork, I would venture out, with seasoning some fish or chicken. It has a wonderful sweet Smokey taste that you will really enjoy.

For lunch I made two chicken breast seasoning very well with, Oak City Spice Blends, La Spezia Italy. The recipe card is for a herb frittata, but it paired very well on some chicken, that was baked. The ingredients that make this spice blend include, Basil, Garlic, Marjoram, Oregano, Rosemary, Thyme. During Roman Empire, Italian food saw a transformation from basic preparations to bold tastes inspired by the use of spices.  Imperial Rome" from the first century recommended "heavy use of spices and herbs." Oak City Spice Blends continues that history today. I am finding out how versatile these products are from, Oak City Spice Blends. And so easy to find on the website, because each has a number assigned to it. Also each blend is not mixed until it is ordered, this is really ensuring freshness! The spice blend, La Spezia Italy, is a nice Italian blend mixture that will go well with many recipes, even in some good olive oil as a dip.

To start our dinner, I made a nice Moroccan lentil veggie soup, using Oak City Spice Blends, Moroccan. The recipe idea was for a nice Mseman flat bread. But in the soup it was a nice addition, and brought all the flavor needed. Allspice, Black Pepper, Cardamom, Cinnamon, Ginger, Mace, Nutmeg, Turmeric, is what makes this spice blend so sophisticated. And if you love Moroccan food, you will want this blend on hand. Once, North Africa served as a stopover on the spice trade route between Europe and the Far East. As a result, several spices were included into North African cuisine. It's just so interesting to learn about the spices that is making your dish, so divine. From veggies to breads, to soups to meats or poultry, this spice blend will give you all the amazing flavors you need for a succulent dish. You get the nice flavor of fall in every bite. I could also see adding this spice blend to cookies for sure!

MOROCCAN LENTIL AND VEGETABLE Soup

 

INGREDIENTS

2 Tbsp olive oil

1 yellow onion

4 cloves garlic, minced

4 ribs celery

1 tbs Moroccan Oak City Spice Blends spice mix

1/4 tsp cayenne pepper

1 15oz. can chickpeas

1 28oz. can diced tomatoes

1/2 lb. frozen cauliflower florets

6 cups vegetable broth

1 cup brown lentils

1 bay leaf

 

 INSTRUCTIONS

Mince the garlic and dice the onion. In a large saucepan, sauté both with olive oil over medium heat until tender. While the onions and garlic are sautéing, dice the celery and add it to the saucepan. Continue to sauté for another 2-3 minutes.

To the saucepan, add the Oak City Spice Blends, Moroccan. Stir in the spices and simmer for 1-2 minutes with the veggies.

Combine the chopped tomatoes (with liquids), chickpeas (rinsed and drained), and cauliflower florets in a mixing bowl (no need to thaw). Stir everything together in the saucepan until everything is properly combined. Turn the heat up to high, add the vegetable broth, and cover the saucepan to enable it to come to a boil. When it comes to a boil, add the lentils. Allow it to return to a boil, then reduce the heat to low. Allow the stew to cook on low for 30 minutes, covered.

The lentils should be soft after 30 minutes of cooking. Remove the bay leaf and taste the stew. If necessary, season with salt. Serve.

Having some chicken breast left, I made more for dinner, and used, Oak City Spice Blends, Jamaican. The recipe card was for jerky chicken legs, but on breasts it was also amazing. Allspice, Black Pepper, Cayenne, Cinnamon, Garlic, Onion, Thyme, is the spice blend for, Jamaican. This mix is a "Lite Jerk," which refers to a culinary method in which the primary ingredient—usually chicken, but it may also be beef, pig, shellfish, or vegetables—is covered in spices and slow-cooked. Jerk is derived from the Spanish word charqui, which means "dried meat." And the end result is some very extraordinary chicken. From chicken to stews, to Spanish dish's and more, this Oak City Spice Blend will blow you away with its flavor profile. Add this spice blend and all the spice blends for all the seasoning you will need to add for flavor, and nothing else.

If you want to learn the history of spices, and taste them at the same time, Oak CitySpice Blends, is for you.

Visit them online, or on Faire, today! You will create culinary dish's of pure art!

 

www.oakcityspiceblends.com

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.