Looking for an easy way to enhance your favorite dishes? Think beyond your everyday seasonings and try an artisanal blend made in the South. From mushroom herb salt to barbecue dry rubs, these innovative Southern-made seasonings will do the trick to elevate your meats, vegetables, and more.
J.Q. Dickinson’s Mushroom Herb Salt is made with West Virginia-grown dried mushrooms, rosemary, thyme, and solar-evaporated, mineral-rich salt. It’s the result of a collaboration between George Patterson, who grows mushrooms on reclaimed mine land, and J.Q. Dickinson Salt-Works. Sprinkle it on grilled vegetables, steak, or hamburgers.
Another option from J.Q. Dickinson, this salt contains ghost peppers grown in West Virginia by Patriot Guardens—a program that connects Air National Guardsmen with agriculture projects. Sprinkle a dash on popcorn for a snack with some kick, or try it on baked potatoes or grilled meats.
Prepare ribs with a generous sprinkling of BlackJack Barbecue Rib Rub; it’ll create a caramelized “bark” on the ribs as they grill or bake. With classic Southern barbecue flavors, this rub is prepared with care in Charleston by Food for the Southern Soul.
Try SAW’s Alabama-made dry rub to give a punch to pork, chicken, vegetables, or beef. Planning a boozy holiday brunch this season? It also makes a bold Bloody Mary topping.
Togarashi is a traditional Japanese spice dating back to the 17th century. Made in Athens, Georgia, PET PET Spicy owners Pete Amadhanirundr and Ally Smith blend Southern and Southeast Asian cultures in their Tingly Togarashi, a versatile seasoning enhanced with Szechuan peppercorn. It’ll add a bold kick to veggies, meats, noodles, or stir-fry dishes. Sprinkle it on your favorite cocktail if you’re feeling adventurous.
Written by Daniela Johnson