Tomahawk Warriors Blend – Smoky & Spicy Dry Rub with Maple & Green Alder Pepper

Ignite your taste buds with our Tomahawk Warriors Blend. A smoky, slightly spicy seasoning infused with maple and ghost pepper, ideal for grilling enthusiasts.

 Made from a traditional recipe from the Huron-Wendat Nation in Quebec, Canada, this maple infused seasoning is 100% natural and contains two types of 100% pure maple sugar, Quebec Dune Pepper, ghost pepper, Quebec Balsam shoots, garlic, sweet smoked paprika, sea and hickory salt and granulated onion. This seasoning is amazing on fish, poultry, pork, meats, cheeses, eggs, as a rimmer for Bloody Mary’s, dressings and marinades.

What Makes Our Spices Special?

✔ Indigenous-Inspired Recipes: Rooted in the rich culinary heritage of the Huron-Wendat 
✔ Premium, Handcrafted Quality: Small-batch blends made with care for peak freshness and flavor.
✔ Unique Ingredients: Featuring green alder pepper, sumac, wild-harvested herbs, and more.
✔ No Additives or Fillers – Just pure, powerful spices—nothing artificial, ever

How to Use Tomahawk Blend

Our Tomahawk Blend is a bold, Indigenous-crafted seasoning designed to elevate both traditional and modern dishes. Use it as a dry rub, finishing touch, or flavor booster — it’s incredibly versatile.

✨ Classic Uses

• Dry Rub: Massage sparingly onto ribs, brisket, chicken wings, steak, duck, venison, or other wild game before grilling or roasting. 

• Roasted Vegetables: Sprinkle over potatoes, carrots, or root veggies before tossing with olive oil and baking.

• Corn on the Cob: Brush corn with butter, then dust with Tomahawk for a smoky-sumac kick.

🍳 Everyday Inspiration

• Omelets & Scrambles: Add a pinch to eggs for a peppery, aromatic lift.

• Marinades: Mix with olive oil, garlic, and citrus for a flavorful marinade.

• Bloody Mary Rimmer: Blend with coarse salt for a cocktail glass rim that wows.

🌿 Tips for Best Flavor:

• Bring meats to room temperature before cooking.

• Do not use a binding agent (oil, mustard, etc.) the blend naturally binds in about 5 minutes.

• Start light — this blend is bold and layered; a little goes a long way.

• Allow meats to rest after seasoning so the spices can infuse.

• Try as a finishing sprinkle for unexpected depth.

Interesting fact : In 2007, Guinness World Records certified ghost pepper as the hottest pepper in the world, 400 times hotter than Tabasco sauce! Rest assured, we use it in very small amounts and it's a heat that comes through in the finish.