The rust-colored paprika from South America and the slightly bitter oregano and piquant cayenne pepper from Mexico combine harmoniously to enrich the flavors of gumbo and fresh crawfish.
- Ingredients: paprika, cayenne, oregano and spices
- Contains garlic and salt
- 1.5 oz. jar
Toss mixed nuts with melted butter, sprinkle with Blue Grass and roast in a 350° oven.
Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior has been named one of Bon Appétit‘s “Tastemakers of 2012” and La Boîte has been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.