Habanero Tangy Dill Seasoning

9051146748149

Some thing

Some thing

0

0

10% funded

10 backers

Time remaining

Share

×
Copy
Share on social media
Tweet
Share
Raised
Target
$0.00 USD
$100.00 USD
$0.00 USD
$100.00 USD
× Full Screen
Milestone
In progress
close-icon
Receive a reward when the milestone is reached
Target $2,800.00 USD
Reward
White / Medium
$1,000.00 USD
funded

Pledge 20% (5$) today!  What is a pledge?

What is a pledge?
close-icon
Making a pledge means you pay XX now and we'll charge the remaining $XX (+ shipping and tax) when the campaign ends on January 11, 2025. If the campaign fails, you'll get a refund.
Time remaining
Crowdfund with

Qty:

0
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100

If you pucker up for vinegar, welcome a little heat, and think fresh dill deserves a starring role in your dishes, welcome to your new favorite blend.

 

"I’m just gonna say it—most dill pickle-flavored products taste fake. Overly acidic vinegar powder with a sad sprinkle of dusty old dill? No thanks. I wanted to nail the real-deal brine—the fresh, herbaceous, salty-tangy magic that makes pickles irresistible. Brine is having a moment, and it deserves respect." – Chef Tony Reed

 

KEY FLAVORS & INGREDIENTS

So, what does Habanero Tangy Dill actually taste like? Think fresh, grassy dill in full force, balanced by vinegar’s zippy tang and a touch of sugar to round it out. Garlic and onion bring the umami, while habanero sneaks in with a slow-building, fruity heat. It’s bright, punchy, and layered—like a pickle brine, but with extra swagger. Not crazy spicy, but if you’re wary of a little kick, consider yourself warned. (If you’ve tried our Smoky Honey Habanero, you’ll know the heat level.)

 

HOW TO USE IT

This blend does it all, but it truly shines in low and slow cooking—smoking, roasting, and indirect heat let every flavor note develop. It’s also a total game-changer in marinades, sauces, and post-fry seasoning.

Try it in:

  • Sautéing & Grilling – Coat proteins or veggies before hitting the heat.

  • Marinades, Dressings & Sauces – Stir into oil-based marinades, aiolis, or creamy dressings.

  • Finishing & Garnishing – Dust over fried foods straight out of the oil.

  • Snack & Side Upgrades – Toss with popcorn, fries, chips, or roasted nuts.

 

WHAT IT’S GOOD ON

Think Habanero Tangy Dill-seasoned chicken, pork, seafood, shellfish, eggs, tofu, potatoes, fries, tomatoes, veggies, sauces, dressings, pasta, dips, mayo, popcorn, chips, nuts, and cocktails (hello, Bloody Mary). And, of course, pickles.

Keep this tangy, herbaceous, slightly spicy and bright blend on your counter or pro pantry shelf. It plays well with everything.