Behind the Blends
Indigenous food traditions are finding a renewed place at the table. From chefs like Daniel Picard and Sean Sherman to restaurants, organizations, cookbooks, and Indigenous food producers, discover the people and flavors carrying ancestral foodways forward for a new generation.
Pumpkin butter is autumn in its most spreadable form velvety, spiced, and naturally sweet. Think apple butter, but with the deep, earthy character of roasted pumpkin and warm, fragrant spices. It’s a simple recipe that elevates everyday foods into something special, whether it’s your morning toast or a holiday dessert.
Discover why sumac is the rising star of modern kitchens. Learn the history of staghorn sumac, why it’s trending, and how to use it with our Boreal Pepper Blend for bold, tangy flavor.
Think coffee rubs are just for steak? Think again. Our Au Café Steak Rub made with Arabica coffee, green alder pepper, smoked paprika and pure maple turns ordinary Brussels sprouts into something crave-worthy. The maple brings out their sweetness, the coffee adds richness, and the green alder pepper gives it that final spark.