Customer Favorite Market Pack
$152.00
Regular price $120.00Our customers favorite picks from Pike Place Market!
Pike Place Herbs (Our Best Seller): hand blended with oregano, basil, parsley, rosemary, garlic, onion, chili flakes, b. pepper, k. salt.
Seattle Steak: hand blended with thyme, rosemary, chives, lavender, garlic, onion, chili flakes, k. salt, b. pepper, sugar.
Rainier Rub (Salt Free): hand blended with rosemary, parsley marjoram, basil, sage, mustard, celery seed, cumin, lemon powder, dill, habanero, chili pepper, garlic, onion, b. pepper.
Seatown Smoke: hand blended with thyme, tarragon, chives, oregano, chili pepper, smoked paprika, garlic, onion, b. pepper, k. salt, sugar.
Herban Jerk: hand blended with thyme, chives, parsley, garlic, onion, scotch bonnet, chili flake, b. pepper, k. salt, allspice, cumin, nutmeg, ginger, cinnamon, sugar.
Original Hot Honey Rub: Hand blended with dried honey, chili, smoked paprika, thyme, black pepper, onion, garlic.
Original Hot Honey Sauce: PNW honey infused with cayenne chiles, white wine vinegar and smoked paprika. Use Hot Honey Sauce on anything!
Super Hot Honey Sauce: Using our Rude Boi Hot Pepper (grown exclusively on our farm) combined with PNW honey infused with cayenne chiles, white wine vinegar and smoked paprika. Use Hot Honey Sauce on anything!
Da Real Tiing Yellow Scotch Bonnet Sauce: Using Scotch Bonnets originally sourced from Jamaica, I have been growing Scotch Bonnet peppers in Seattle for the last several years. Every season I make a small batch of pepper sauces featuring this wonderful pepper.
Rude Boi Hot Pepper Sauce: Combining Smoking Ed Curry's Guinness World Record's hottest pepper the 'Carolina Reaper' and 'Red Jamaican Scotch Bonnet' we created the first generation of our Rude Boi Hot Pepper!
The marriage between the Carolina's heat and Scotch Bonnets fruity undertones is the exact flavor we were going for in the F1 generation pepper.
$152.00
Regular price $120.00Our customers favorite picks from Pike Place Market!
Pike Place Herbs (Our Best Seller): hand blended with oregano, basil, parsley, rosemary, garlic, onion, chili flakes, b. pepper, k. salt.
Seattle Steak: hand blended with thyme, rosemary, chives, lavender, garlic, onion, chili flakes, k. salt, b. pepper, sugar.
Rainier Rub (Salt Free): hand blended with rosemary, parsley marjoram, basil, sage, mustard, celery seed, cumin, lemon powder, dill, habanero, chili pepper, garlic, onion, b. pepper.
Seatown Smoke: hand blended with thyme, tarragon, chives, oregano, chili pepper, smoked paprika, garlic, onion, b. pepper, k. salt, sugar.
Herban Jerk: hand blended with thyme, chives, parsley, garlic, onion, scotch bonnet, chili flake, b. pepper, k. salt, allspice, cumin, nutmeg, ginger, cinnamon, sugar.
Original Hot Honey Rub: Hand blended with dried honey, chili, smoked paprika, thyme, black pepper, onion, garlic.
Original Hot Honey Sauce: PNW honey infused with cayenne chiles, white wine vinegar and smoked paprika. Use Hot Honey Sauce on anything!
Super Hot Honey Sauce: Using our Rude Boi Hot Pepper (grown exclusively on our farm) combined with PNW honey infused with cayenne chiles, white wine vinegar and smoked paprika. Use Hot Honey Sauce on anything!
Da Real Tiing Yellow Scotch Bonnet Sauce: Using Scotch Bonnets originally sourced from Jamaica, I have been growing Scotch Bonnet peppers in Seattle for the last several years. Every season I make a small batch of pepper sauces featuring this wonderful pepper.
Rude Boi Hot Pepper Sauce: Combining Smoking Ed Curry's Guinness World Record's hottest pepper the 'Carolina Reaper' and 'Red Jamaican Scotch Bonnet' we created the first generation of our Rude Boi Hot Pepper!
The marriage between the Carolina's heat and Scotch Bonnets fruity undertones is the exact flavor we were going for in the F1 generation pepper.