American spices

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Das klassische BBQ Gewürz bringt eine ausgewogene Mischung aus Paprika, Knoblauch und Gewürzen. Die geräucherte Variante fügt intensive Rauchnoten durch geräucherten Paprika hinzu – ideal für Smoker-Geschmack ohne eigenen Smoker.

Pulled Pork Gewürz als Trockenrub direkt auf das Schweinefleisch einreiben oder mit Öl und Essig zu einer Marinade verarbeiten. Mindestens eine Stunde, besser über Nacht, einziehen lassen. Bei langer Garzeit entwickelt sich das volle Aroma.

Beide stammen aus Louisiana. Cajun ist schärfer und intensiver mit Cayennepfeffer. Creole ist milder mit mehr Kräuternoten. Beide passen zu Geflügel, Meeresfrüchten, Jambalaya und Gumbo.

Ja. BBQ Gewürze passen zu gegrilltem Gemüse, Tofu und Tempeh. Cajun und Creole würzen Bohnengerichte, Gemüsepfannen und Reisgerichte. Marinaden Gewürz funktioniert mit Gemüse und Pilzen.

2-3 Esslöffel BBQ Gewürz mit 100 ml Öl, 2 EL Essig und 1 EL Honig oder braunem Zucker vermischen. Optional Wasser hinzugeben für dünnere Konsistenz. Fleisch mindestens 2 Stunden, besser über Nacht, einlegen.

Buy American Spices - BBQ, Grilling, and Authentic Flavors

American spices are synonymous with smoky BBQ notes, intense seasoning, and powerful flavors. Since 1981, The Spice Shop has offered an extensive selection of American spice blends – all produced in-house, without additives, and of consistent quality. From BBQ classics to Cajun and Creole, to specialized grilling spices: here you will find American spices for authentic grilling pleasure.

BBQ Spices - the Heart of American Grilling Cuisine

BBQ spices combine paprika, garlic, onions, sugar, and spices into complex blends. The balance of sweetness, seasoning, and heat is typical of American BBQ tradition. Smoked varieties use smoked paprika and give grilled food that characteristic smoker note – even without a smoker. BBQ spices can be rubbed directly onto meat as a dry rub or mixed with oil and vinegar to make marinades. The blend is particularly suitable for long cooking times: spare ribs, pulled pork, and slow-grilled meats develop deep, savory flavors with BBQ spices.

Pulled Pork – Slow-Cooked, Intensely Seasoned

Pulled pork spices are specifically tailored to the needs of slow-cooked pork. The blend of paprika, cumin, mustard, and chili develops a deep, savory aroma during long cooking times. The spice can be applied as a rub or incorporated into marinades. After several hours of cooking, the meat becomes buttery soft and can be easily shredded.

Cajun and Creole – the Spicy Cuisine from Louisiana

Cajun and Creole spices originate from Louisiana and are among the spiciest blends in American cuisine. Cajun is hot and intense with paprika, garlic, cayenne pepper, and herbs. Creole has a similar structure, usually a little milder and with more herbal notes. Both spices traditionally pair well with poultry, seafood, jambalaya, and gumbo. Those who like hot, aromatic dishes will find the right base in Cajun and Creole. The blends bring the typical flavor of the American South directly into your kitchen.