Spices and Rubs

Josephine’s Feast Spice Mixes, Salts and Peppers

Spices clearly are that pinch of something special that has literally changed the shape of the world.  At Josephine’s Feast! We use only the highest quality selected herbs and spices that we hand blend creating an exceptional taste experience. Our spice rubs are made without salt for the sole purpose of offering a pure and versatile product.  These rubs can be used to flavor meats or fish over night (in the refrigerator) for extridinary flavor.  The absence of salt means the flavorful juices or your meat, poultry, or fish will not be pulled from the roast.  Adding salt just before cooking allows the cook to control the amount of salt that you add to the meal.  Please see our Salt & Pepper offerings for the finest quality sea salts and savory black pepper.

The earliest evidence of the use of spice by humans was around 50,000 B.C.. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. In fact, the word spicespecies, meaning kinds of goods. By 1000 BC China and India had a medical system based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation. Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC. Arab merchants facilitated the routes through the Middle East and India. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. comes from the same root as

Spices were among the most luxurious products available in Europe in the Middle Ages, the most common being black pepper, cinnamon, cumin, nutmeg, ginger and cloves. which made them extremely expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East.  The trade made the region phenomenally rich. A popular modern-day misconception is that medieval cooks used liberal amounts of spices, particularly black pepper, merely to disguise the taste of spoiled meat. However, a medieval feast was as much a culinary event as it was a display of the host’s vast resources and generosity, and as most nobles had a wide selection of fresh or preserved meats, fish, or seafood to choose from, the use of ruinously expensive spices on cheap, rotting meat would have made little sense.

With the discovery of the New World by Christopher Columbus and the control of trade routes by Portuguese navigator Vasco da Gama The 16-century brought new spices to the world, including allspice, bell and chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a latecomer with its new seasonings, profitable well into the 19th century. in.

And how lucky for us!  At Josephine’s Feast! we blend spice rubs so that you can have them on hand to flavor any meal.  Please view our website for old favorites and new offerings.  Our Natural Sea Salt with Herbes de Province and Butcher’s Grind Black Pepper should be on everyone’s table

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