Visit the Spiceologist website
All of our spice rubs and blends are made with all natural spices & herbs. We never add MSG or any funky stuff! Each blend has many different uses and takes the guess-work out of "what's for dinner". Just open the jar, sprinkle it on and grill, smoke or bake. It's that easy! Think Outside the Grill!!
Smoky Honey Habanero Sweet & Spicy Rub, 5.77 oz.
If you're in the mood to impress, the Smoky Honey Habanero signature blend won't let you down. Slightly smoky from the smoked paprika, slightly sweet from the honey granules and some kick from the habanero. Spiceologist loves this blend and so do their customers. It's the #1 Seller!
How to use it: Sprinkle on chicken, steak, pork and fish. If you like a little heat, SHH will be your new best friend at the grill!
Ingredients: Spices including (Honey Granules, Smoked Paprika, Habanero Powder), Brown Sugar, Kosher salt
Sprinkle on chicken, steak, pork or lamb and grill or bake for a trip to the Greek Isles in your mouth. Mix a teaspoon or two with Greek yogurt for a quick and easy veggie dip. The possibilities are endless.
Ingredients: Spices including (Dried Rosemary, Dried Basil, Sundried Tomato, Orange Peel Powder, Dried Onion, Garlic), Sunflower Oil, Yeast, Sea Salt
Chile Margarita Mexican Rub, 5.68 oz
Chile Margarita rub is one of our customer favorites. Not only is it amazing on all proteins but you can toss this super versatile seasoning into canned black beans, sprinkle on grilled corn or even swirl into chili. The possibilities are endless...and delicious.
Ingredients: Spices including (Chili Powder, Orange Peel, Lime Peel, Cumin, Paprika, Garlic Granules, Onion), Brown Sugar, Kosher Salt
Black Magic Cajun Rub, 4.46 oz.
Black Magic is our version of a Cajun blackening spice. A little heat, a lot of paprika and a ton of flavor that will hit you right in the kisser. This spice rub is great straight rubbed onto most any protein and works exceptionally well in a smoker (we smoked a whole turkey for Thanksgiving - it was bomb!) For an interesting twist, try sprinkling on scallops and sear in a hot skillet with a little butter. In the last few seconds pour in some sherry and LOOK OUT. It's crazy good.
Sprinkle on a ground beef patty, sear and melt some Gorgonzola crumbles for the best Bayou burger EVER! Great on salmon, chicken, pork, shrimp, whitefish and veggies.
Ingredients: Spices including (Sweet Paprika, 4 Peppercorn Mix, Cayenne Powder, Thyme, Oregano, Garlic Granules, Onion Granules), Kosher Salt
Additional Video Content:
Special Note: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Woot Services LLC and Woot, Inc. assume no liability for inaccuracies or misstatements about products.
Spiceologist is all about off-the-wall flavor innovation, sexy package design, and ultra-premium ingredients. Those three traits have helped this young company pierce into the spice industry with plenty of momentum.
Our Spicy Story
Pete, an executive chef, pitched the concept of a unique spice company at the first ever Startup Weekend in Spokane WA in 2012 and won the weekend. He was ready to bring the concept to market and knew he needed someone with the same passion for flavor and spice as he does. Someone with a knack for photography, web and graphic design, so he reached out to Heather, the acclaimed blogger behind the food blog Farmgirl Gourmet.
The pair hit the ground running at the beginning of May 2013 by relaunching the website with a fresh new look. A Kickstarter campaign quickly followed for their Spiceologist Block™. A European Beech block that holds 22 spices on your kitchen countertop stylishly. The campaign was a huge success raising over $50,000 to help the young company grow.
By January of 2014 they had picked up a wholesale gourmet food broker in Seattle. This would be instrumental in getting their rubs into retail outlets like Sur la Table stores nationwide. The rub line was doing good, but by April 2014 Pete and Heather knew something needed to change. They were sitting in the Spice Cave, their first production facility, brainstorming ways to take the brand to the next level. The lightbulb came on and at that moment they decided to shift from Savorx Spice and Flavor Co, a brand that was hard to identify with, to Spiceologist. Within 20 minutes they had masterminded a new brand, came up with a logo (the one still in use today) and it was on. Heather used her graphic design skills to redo their rub labels, polish up the logo and they hit the ground running. The wholesale doors flew open and by the end of 2014 Spiceologist was in over 800 stores nationwide.
| 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
|---|
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|
