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| UPC | 852981005051 |
|---|---|
| Size | 4.4 Ounce (Pack of 1) |
| Color | No Color |
| Flavor | Bbq |
| Cuisine | North American |
| Protein | 0 g |
| Diet Type | Vegan, Vegetarian |
| Item Form | Crystal |
| Specialty | Cajun |
| Unit Count | 4.4 Ounce |
| Item Weight | 4.4 ounces |
| Part Number | 10021 |
| Manufacturer | Spiceology |
| Model Number | 10021 |
| Container Type | Jar |
| Item Type Name | Spiceology - Cowboy Crust Espresso Chile Spice Blend - BBQ Rubs, Spices and Seasonings - Use On: Steak, Beef, Elk Pork, Chili, Venison, Nuts, Veal, or Fish - 4.4 oz |
| Number Of Items | 1 |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Size Name | 4.4 Ounce |
| Included Components | Spiceology - Cowboy Crust Espresso Chile Spice Blend - BBQ Rubs, Spices and Seasonings - Use On: Steak, Beef, Elk Pork, Chili, Venison, Nuts, Veal, or Fish - 4.4 oz |
| Item Package Weight | 0.33 kg |
| Allergen Information | Mustard |
| Warranty Description | Warranty |
| Age Range Description | All Ages |
| Vitamins And Minerals | 30 milligrams |
Get the coffee crust of your dreams with espresso powder mixed with chili powder, cumin, brown sugar, and a touch of cayenne. This versatile and high-octane coffee rub pairs perfectly with red meat, but as always, we encourage you to experiment with flavor.
Meet the Periodic Table of Flavor. Spiceology Signature Blends are ultra-versatile spice blends in never-before-tasted flavors that you'll always keep on the counter. Go on, experiment with flavor and get creative in the kitchen.
As a chef-founded company, we believe great flavor comes from diverse and knowledgeable foodservice professionals, not food scientists.
We source the highest-quality ingredients, and only grind when we’re ready to pack them, delivering spices with the best aroma, taste and color.
We use real flavors like actual vegetable and fruit powders, not flavorings or fillers.
Our spice blends offer never-before-tasted elevated flavors that are ultra versatile for whatever you’re cooking, grilling or creating.
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