If you’re like me, family menu planning has become a fairly predictable regimen, using the same cuts of meat, poultry, or fish and a trusted collection of tried-and-true recipes. The meals are comfortable, reliable and well, let’s face it, sometimes a little boring! With summer approaching and the kitchen moving outdoors, you may be looking for new ways to spice up the burgers, chicken, or fish that come off your grill. Grilling spices is a quick and easy way to add some pizzazz to your grill and allows you to experiment with new flavors that are subtle yet noticeable.
I recently came across a small Arizona-based spice company, Blue Palo Verde. Blue Palo Verde, the Arizona state tree, is an appropriate name for this company that hopes to bring a little Arizona sunshine to each of its custom spice blends. Their motto is “Make Your Roast Exciting” and I can tell you that their spices do just that.
I was traveling last Christmas and needed some little travel-friendly gifts for friends and family who enjoy cooking and are looking for something a little different. I bought two sets of Blue Palo Verde (a full size of each of their mixes), gave one to a friend, and ended up keeping the other set. I think I intended to give away the second set, but one night, not knowing “what to make for dinner,” I opened the Sedona mix named after one of the loveliest places on Earth, Sedona, Arizona. With a top note of paprika and hints of cumin, Sedona was perfect to warm up a winter meal.
Curious, I opened the remaining mixes. Each has a decidedly Arizona name and indicates the combinations that are best for that particular blend. Below are the different mixes and my initial impressions when I first tried them:
Javelina: Also with a top note of paprika, however in this mix a sweeter combination than Sedona with hints of sugar and probably good for ribs, brisket or other barbecue dishes “with sauce”.
Ocotillo: a very subtle and complex blend with more herbal scent. I couldn’t quite place the aroma, but then I looked at the ingredients and discovered that oregano and thyme were the key to this combination.
Prescott: This mix is quite unique. It has a distinctive curry presence but very subtle with some other spices. It looks a bit like an Indian combination, but again with a twist. In fact, I was reminded of the spices that make up chai tea.
Scorpion: This is Blue Palo Verde’s southwestern answer to jerk seasoning and it even has the trademark allspice included. Scorpion is great when you want the intensity of jerk flavor but don’t have time to put together all the different spices needed for it. It also gives you the flavor intensity of the pull, but allows you to make the “heat” portion optional.
Chaparral: A cinnamon-based mix, Chaparral is a family favorite for meatballs – a kind of Stockholm and Tucson!
After experimenting with the different spices, I did some more research on the company and found that each combination of spices is a custom blend created by one of the owners. They are all low or no salt. Also, these spices last, I mean, they really last. All of mine have been open for almost six months and I have not noticed a deterioration in the intensity of the spices. Glad I found Blue Palo Verde Spice. They are delicious, fresh, unique and most of all, they have done all the work for me. Instead of having to scoop out and measure out six or seven jars of spices to flavor dinner, I just grab one jar, sprinkle it on, and go.
Blue Palo Verde spices are not available in stores, but can be ordered through their website. They also offer a newsletter that includes recipes that highlight one of the spice combinations.