Chinese 5 Spice Shrimp

This is the recipe from the back of our 2oz market size bag!

Here’s what ya need:

1 1/2 tablespoons Chinese 5 Spice

2 tablespoons olive oil

1/4 cup warm water

1 pound shrimp

Combine first three ingredients in a small bowl. Throw this onto your shrimp and cook* immediately or let sit for several minutes while you put together the rest of your meal ~ these shrimp are perfect for Asian inspired tacos or a chilled shrimp salad!!

*Cook these bad boys however your heart desires ~ skewer them & throw them on the grill or just saute them in a pan!



Charleston Spice Co.

P.S. Here’s another great Chinese 5 Spice Recipe:

Chinese 5 Spice Cinnamon Rolls:

Chinese 5 Spice Rolls

Chimayo Chili

This is the recipe on the back of our Chimayo Blend! You can make this tasty chili OR this blend is great for taco meat, slow roasted pork, you can even throw it in biscuits and waffles to give them exciting depth & flavor!

Here’s what ya need for killer chili:

1 Tbsp olive oil

1 medium onion, chopped

1 lb stew beef

3 to 5 Tbsp Chimayo Blend

one 14oz can diced tomatoes

1 can of water (you know, that can you got those tomatoes in)

1 Tbsp masa flour

1/3 cup water

Heat oil on medium-high heat, add onion and saute until golden brown, about ten minutes. Add stew beef and brown. Add Chimayo Blend and cook for about 3 to 5 minutes. Add tomatoes and can of water and bring to a boil. Lower heat to medium-low and cook for 1 hour. Blend masa flour and 1/3 cup water ~ add to chili to thicken.

Serve with cornbread OR serve on top of pasta, if you’re into that kind of thing… No matter how you eat this chili, we hope you enjoy it!


Charleston Spice Co.

P.S. Here’s another great recipe with Chimayo Blend:

Cheesy Chimayo Waffles:

masa waffles

Caribbean Jerk Chicken

This is the recipe from the back of our 2.0 oz bag of Caribbean Oil Blend. We wanted to give people the idea that they can use it for more than just bread dipping!

Here’s what ya need:

2 Tbsp Caribbean Oil Blend

2 Tbsp brown sugar

1/4 cup olive oil

1/4 cup vinegar

juice of 1 lime

scotch bonnet pepper, optional

1 1/2 lb chicken, cut into small pieces

To make marinade combine Caribbean Oil Blend, brown sugar, olive oil, vinegar, juice of 1 lime and scotch bonnet if desired.

Place chicken in a resealable bag, add marinade, squeeze out any bubbles and seal. Refrigerate for 2 to 4 hours.

Cook on a hot grill or skillet until juices run clear.


Charleston Spice Co.

P.S. You can also use this blend to make a killer Bloody Mary:

Triple A Bloody Mary

Whipped Ricotta with Aliño

From the back of our Aliño bag this recipe is from Carolina Weick the writer of A Butterful Mind Blog ~ one of our regular Summerville market customers!

Here’s what ya need:

8oz ricotta cheese

1-2 teaspoons Aliño

a dash of salt

In a medium-size bowl whip the ricotta. Stir in the Aliño and salt. Cover and chill in the refrigerator for at least one hour.

Serve as is with chips or use to stuff pasta shells or grilled mushrooms. OR use as a spread for crostini!

Aliño is also great on poultry, seafood, pork, and roasted veggies!



Charleston Spice Co.

Adobo Pimento Cheese

Here’s how to make classic pimento cheese:

3 pounds cheddar cheese, shredded

3 ounces roasted pimentos/red bell peppers

1/4 cup mayonnaise

1 teaspoon Adobo

dash of salt and sugar (optional)

Combine all ingredients on a large plate. Mash together with a fork (like this). Eat right away or store in the refrigerator until you’re ready to use.

But how do I use Pimento Cheese?!

We’re glad you asked. Use it everywhere. You can get crazy. Use it to top burgers and bbq. Throw it on crackers or toast. Eat it with a spoon (we won’t judge you, it’s that good).


Charleston Spice Co.

P.S. Here’s another recipe for Adobo, Avocado Soup:

Avocado soup