Island Ginger
This blend was developed with the fond memories of my Uncle’s sailing of the Caribbean along with enjoying the Swizzles. He has left the Swizzles behind but not this blend.
You will smell the mild flavor of this peppery warm spicy notes of ginger, sweet tones of nutmeg along with our softest chili powder blend the minute you open the packet Add this blend to shrimp, or to rice, or chicken. We have used this in a crab stew for a new taste. Recipe: Island Ginger Crab Stew- In a large skillet or dutch oven, brown 8 oz sausage, drain and set aside. Brown 1 chopped onion. Return meat to the pan. Add 14 oz vegetable broth, 12 oz of Shiner Boch, 8 oz of Kale (or spinach) bring to boil. Reduce heat and simmer 20 minutes. Add shelled crab to large serving bowl and pour "stew" over the crab. Stir slightly. Serve with warm bread or rice.
This blend was developed with the fond memories of my Uncle’s sailing of the Caribbean along with enjoying the Swizzles. He has left the Swizzles behind but not this blend.
You will smell the mild flavor of this peppery warm spicy notes of ginger, sweet tones of nutmeg along with our softest chili powder blend the minute you open the packet Add this blend to shrimp, or to rice, or chicken. We have used this in a crab stew for a new taste. Recipe: Island Ginger Crab Stew- In a large skillet or dutch oven, brown 8 oz sausage, drain and set aside. Brown 1 chopped onion. Return meat to the pan. Add 14 oz vegetable broth, 12 oz of Shiner Boch, 8 oz of Kale (or spinach) bring to boil. Reduce heat and simmer 20 minutes. Add shelled crab to large serving bowl and pour "stew" over the crab. Stir slightly. Serve with warm bread or rice.
This blend was developed with the fond memories of my Uncle’s sailing of the Caribbean along with enjoying the Swizzles. He has left the Swizzles behind but not this blend.
You will smell the mild flavor of this peppery warm spicy notes of ginger, sweet tones of nutmeg along with our softest chili powder blend the minute you open the packet Add this blend to shrimp, or to rice, or chicken. We have used this in a crab stew for a new taste. Recipe: Island Ginger Crab Stew- In a large skillet or dutch oven, brown 8 oz sausage, drain and set aside. Brown 1 chopped onion. Return meat to the pan. Add 14 oz vegetable broth, 12 oz of Shiner Boch, 8 oz of Kale (or spinach) bring to boil. Reduce heat and simmer 20 minutes. Add shelled crab to large serving bowl and pour "stew" over the crab. Stir slightly. Serve with warm bread or rice.
8 Tablespoon Zippered Pourch- This blend is available in a sample size our “Hook, Line, and Sinker” Set
