Traditional Warriors Blend – Sweet & Savory Maple Seasoning with Green Alder Pepper

Experience the authentic flavors of the Huron-Wendat Nation with our Traditional Warrior Blend. A perfect balance of maple sweetness and savory spices for meats and vegetables.

Our artisan crafted, maple infused Traditional Blend is composed of native Quebec herbs and spices, such as Balsam Myrtle and Quebec Dune Pepper, both of which are hand-picked by our "land warriors" who brave the Quebec climate to bring an unforgettable culinary experience to your table. 

Made from a traditional recipe from the Huron-Wendat Nation in Quebec, Canada, this blend of spices is 100% natural and contains two types of 100% pure maple sugar, Alder Pepper, Balsam fir shoots, Myrica gale, sweet smoked paprika, sea and hickory salt, garlic and onion. This seasoning is wonderful on fish, poultry, meat, 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

Traditional Warrior’s Blend – Balanced & Bright

Best for: Poultry, fish, seafood, and lighter dishes

• Seasoning: Rub onto salmon, chicken, or turkey before cooking.

• Seafood: Perfect for shrimp, scallops, or white fish.

• Vegetables: Sprinkle on zucchini, green beans, or grilled squash.

• Dressings & Sauces: Stir into vinaigrettes or yogurt-based dips.

• Grains: Fold into rice, quinoa, or couscous for subtle depth or a popcorn topper.

🌿 Tips for Best Flavor:

• Bring meats and fish to room temperature before cooking.

• Do not use a binding agent as the blend binds naturally within 5 minutes.

• Works beautifully with delicate foods; won’t overpower.

• For best flavor, allow proteins to rest briefly after seasoning.

FUN FACT: First Nations kneaded Myrica gale with water and used it as an insect repellent until realizing it's culinary qualities. Over time, it became commonly used in cooking.