Seven-Spice Catfish Tacos

Warm and earthy, with a bit of sweetness and bitterness. Cumin has been used for millennia and forms the base of many spice blends (especially Indian!).

Similar to how the Western world keeps salt and pepper handy in shakers, cumin was a tabletop staple in ancient Greece—and still is in modern-day Morocco.

A minty, earthy flavor that's slightly sweet and finishes with a quiet peppery quality. It’s a complementary flavor that works well with other herbs and spices.

In the Victorian era, thyme took on a magical meaning: it was believed that a patch of wild thyme was a telltale sign that woodland fairies had recently danced on that spot.

An aromatic, peppery, slightly hot essence blends with an herbal sweetness in this classically bold “oregano” flavor that’s most commonly associated with Italian cuisine.

Oregano achieved dramatic popularity in the U.S. when soldiers returning from WWII found themselves craving the flavors of Italian classics like pizza, hence why it’s often called the “pizza herb.”

Cultivated along the famed “Chili Trail” of New Mexico, this blend brings a classic chili powder flavor that’s great on its own, balancing sweet and savory notes.

Our blend hails from Hatch, a small village in southwest New Mexico, known as “The Chile Capital of the World.” Hatch is home to a cherished chile pepper varietal, as well as the Chile Queen Festival.

This paprika adds a fragrant and lush flavor that’s sweet without heat. Made from sun-dried sweet chiles, it’s a crisp pop of flavor that doesn’t overpower.

Hungarian Paprika is essentially a synonym for Sweet Paprika. Made of dried (but not smoked) sweet red chiles, sweet paprika is lighter and more complementary than the smokier Spanish varietals.

With a flavor that’s paradoxically both crisp and earthy, Celery Seed is decidedly fresh and brings forth bright, herbal notes with impressive depth.

With its uniquely bright-yet-complex taste, celery seed is a key ingredient in American ketchup. Celery seed’s freshness compliments the acidity of tomatoes, and ahhh….heaps of sugar.