Spicy Thai

A weeknight stir-fry or a bowl of noodles takes on the bright, citrusy, gently fiery character of a Thai kitchen with a spoonful of this blend. Lemongrass and cilantro lead, with garlic, chili, and white pepper behind them. Stir it into fried rice or noodles, rub it on chicken or shrimp before grilling, or toss it with roasted vegetables straight from the oven.

Lemongrass, the lemony, grassy stalk at the heart of so much Thai cooking, is what makes this taste unmistakably Thai rather than generically spicy. Fresh cilantro and lemon brighten it, while white pepper adds a clean heat that sits differently from black pepper. We grind and blend it in small batches in Portland so the herbs stay aromatic.

Hand-blended, salt-free. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

What dishes is it good for?
It shines in stir-fried rice noodles (pad thai), Thai basil chicken stir-fry (pad kra pao), fried rice, and noodle soups, or as a rub on grilled chicken, shrimp, and pork. It also lifts roasted vegetables and a simple pot of coconut rice.

How spicy is it?
Medium. The chili and white pepper give a warm, building heat rather than a sharp burn, with lemongrass and citrus keeping it bright. Add more at the end of cooking if you want it hotter.

Is it salt-free?
Yes. Thai cooking usually gets its salt from fish sauce or soy sauce, so this blend leaves salt out and lets you add those, or plain salt, to taste.

How do I use it as a stir-fry base?
Bloom a spoonful in hot oil with a little fresh garlic for thirty seconds until fragrant, then add your protein and vegetables. Finish with a squeeze of lime and a splash of fish sauce or soy sauce for depth.