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Recipe Seasoning Card

Adriana’s Lulo Aioli

By Chef Adriana Urbina

A unique aioli with a tangy florality that lifts the deep earthy notes to a fresh, light finish on the palate. An ideal table sauce alongside light fare like chicken or fish.

A unique aioli with a tangy florality that lifts the deep earthy notes to a fresh, light finish on the palate. An ideal table sauce alongside light fare like chicken or fish.

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Free shipping with every order

A sauce for all seasons

“This recipe perfectly combines my love for Latin American and Spanish food. I’ve been making one version of it or another since my early days as a chef in Venezuela, and as it’s evolved over the years it’s become really special. I pretty much put it on everything.”

-Adriana Urbina

Spices in this Recipe Card

Ají Amarillo Chile

Native to: Peruvian Andes
Plant family: Solanaceae
Raw form: Chile

A Peruvian staple, Ají Amarillo has a fruity, berry-like flavor that doesn’t burn, but rather creates a vibrant flavor accompanied with a dull, pleasant sting.

Ají Amarillo literally translates to “yellow chile.” While the chile itself isn’t actually yellow (the mature chiles are bright orange), a vibrant yellow color appears when it's cooked.


Native to: Peruvian Andes
Plant family: Solanaceae
Raw form: Chile
Chef and entrepreneur
Based in NYC

Meet

Adriana Urbina

Adriana Urbina is a Venezuelan chef, entrepreneur and women’s advocate who believes cooking is a form of self-expression that elevates the human spirit and brings people together. She is the founder of Tepuy, a global series of pop-up dinners and virtual events. A three-time winner of Chopped, Adriana was previously Executive Chef at the James Beard-award winning NYC eatery De Maria.

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Q
Breakfast, lunch, dinner – which one is best?
A

I’ve always looked forward to waking up because I absolutely love breakfast!!! When I was a kid we used to have a big delicious breakfast all together and it was the best time of the day.

Q
What’s your favorite off-the-beaten-path spice you wish more people knew about?
A

Juniper. I think it gives a very special ​piney ​flavor​ with hints of citrus. If you've had gin before, you'll recognize the distinct ​taste​ of ​juniper.

Q
You’re in charge of snacks for the road trip. What are you packing?
A

Quality prosciutto, bread, a good selection of funky cheeses, lots of different fruits and vegetables, chips and guacamole, and roasted nuts.


All the spice, twice as nice

(Because bulk isn't always bettter)
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$5 or Less
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Airtight Freshness Beyond 6 Months
Provides all the spices a recipe requires
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the joy of just enoughfresher spice, twice as nicemicro portions, macro flavor
8 recipe cards

Grand Latin American

Tour the tastes of Latin America with these modernized regional favorites. There’s a dish for any occasion, with fantastic flavors from both sides of the Atlantic.

By Chef Adriana Urbina
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