Which spice blend should you choose?

Looking for seasoning for chicken, the BBQ or everyday meals? To find your match at The Warrior Blends, start with what you like to cook and the flavours you enjoy: smoky maple, coffee, floral notes or the taste of the boreal forest.

A few easy starting points

A mild, versatile blend: Traditional Blend.
Grilled food with character: Tomahawk, Coffee Dry Rub for Steak or Truffle & Black Garlic.
Fish or poultry: Innu for fish; Abenaki for poultry.
A forest-inspired finish: Wild Mushroom Salt or Boreal Pepper Mix.

For everyday cooking

Traditional Blend is a good place to start if you want one seasoning for several meals. Its mild, sweet-and-savoury flavour is lightly smoky, with maple sugar, green alder pepper and sweet gale.

Use it on salmon, chicken, pork, beef, tofu and potatoes, whether you cook in the oven, in a pan or on the BBQ. It also works on eggs and popcorn, or as part of a marinade.

Golden roast chicken on a board, from the Traditional Blend product gallery.

For grilling and red meat

Choose Tomahawk Blend if you like Traditional Blend’s smoky maple profile and want more heat. Ghost pepper makes the difference. Try it on steaks, pork, chicken, salmon and vegetables, adjusting the amount to your taste.

For a deeper flavour, Coffee Dry Rub for Steak combines arabica coffee, maple and green alder pepper. Rub it onto steaks, flank steak, brisket or game before cooking for smoky, woodsy notes.

Prefer the aroma of truffles? Truffle & Black Garlic Steak Seasoning has a rich, woodsy profile, with mellow umami and slightly balsamic notes from black garlic. It also pairs with burgers, mushrooms and roasted potatoes.

Grilled steak on a wooden board with a Coffee Dry Rub for Steak pouch. — Steak with Coffee Dry Rub

Seasoned bone-in steak on the grill, with flames and smoke. — Truffle & Black Garlic steak

For fish and poultry

Innu Blend is a focused choice for trout, salmon, white fish and seafood. Its herbal, lightly sweet flavour includes a floral note from Labrador tea.

For chicken, wild turkey and other poultry, Abenaki Blend brings sweet-and-savoury, floral and woodsy flavours. Rose petals, hibiscus and larch needles set it apart from smokier blends.

Sliced tuna tataki with a seasoned crust on a wooden board. — Tuna tataki with Innu Blend — view the recipe

To explore boreal flavours

Wild Mushroom Salt adds woodsy, umami flavour to potatoes, pasta, risotto, eggs and sauces. Leave the grains coarse for a crunchy finish, or use a salt mill for a finer texture.

Boreal Pepper Mix brings peppery, woodsy and citrusy notes, with green alder pepper, sumac and eastern white cedar. Use it on meat, roasted vegetables, salads or pasta. It can also go in a pepper mill.

Boreal Pepper Mix pouch and a spoonful of seasoning on a wooden kitchen counter.

From choosing to cooking

Start with a blend that suits the meal you make most often. Then turn to our recipes for ideas: cook with Traditional Blend, Tomahawk, Innu or Abenaki.

For more options, browse our seasoning collections for beef, for chicken and for fish and seafood.