If you’re like me, family menu planning has become a pretty predictable regimen, using the same cuts of meat, chicken, or fish and a trusted collection of tried-and-true recipes. Meals are comfortable, reliable, and well, let’s face it, a bit boring at times! With summer fast approaching and cooking outdoors, you may be looking for new ways to spice up the burgers, chicken, or fish that comes off your grill. Grilling spices are a quick and easy way to add a little pizzazz to your grill and allow 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 state tree of Arizona, is an apt name for this company that hopes to bring a bit of Arizona sunshine to each of its custom spice blends. Their motto is “Make your grill exciting” and I can tell you that their spices do just that.
I was away last Christmas and needed some gifts that would travel well for friends and family who enjoy cooking and are looking for something a little different. I bought two of the Blue Palo Verde sets (a full size of each of their blends), gave one to a friend, and ended up keeping the other set. I think he intended to give away the second set, but one night, not knowing what to make for dinner, he opened the Sedona mix named for one of the loveliest places on Earth, Sedona, Arizona. With a top note of paprika and hints of cumin, Sedona was perfect for warming 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 mix. Below are the different mixes and my initial impressions when I first tried them:
javelin– Also with a top note of paprika, however in this blend it is a sweeter combination than the Sedona with hints of sugar and probably good for ribs, brisket or other “saucy” barbecue dishes.
Ocotillo: a very subtle and complex blend with a more herbal aroma. I couldn’t place the scent, but then I looked at the ingredients and discovered that oregano and thyme are the key to this combination.
Prescott: This blend is quite unique. It has a distinctive curry presence but is made very subtle with a few other spices. It seems 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 even has the trademark allspice included. Scorpion is great when you want the intensity of jerk flavor but don’t have time to throw together all the different spices that are needed. It also gives you the flavor intensity of jerk, 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 meets Tucson!
After experimenting with the different spices, I did some more research on the company and discovered that each combination of spices is a custom blend created by one of the owners. They are all low salt or salt free. Also, these spices last, I mean really last. All of mine have been open for almost six months and I haven’t noticed a deterioration in the intensity of the spices. I’m glad I found Blue Palo Verde spices. They are delicious, fresh, unique and above all, they have done all the work for me. Instead of having to pull out and measure out six or seven jars of spices to “spice up dinner,” I just grab a jar, sprinkle, 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.