This might be the weirdest spice blend you’ve ever heard of.
Because Central New York… brace yourselves… we did the unthinkable:
We bottled over a thousand years of CNY flavor history and turned it into seasoning.
This isn’t just spice. It’s an edible history lesson.
Because honestly… why read a book when you can shake that $h!t on potatoes?
Central New York’s food culture was built by wave after wave of people who arrived here, planted something, cooked something, smoked something, or seasoned something that stuck around.
This blend pulls from that history:
Salt
From the Irish briners who spent the 1800s boiling potatoes in brine from Syracuse’s salt springs – accidentally creating the greatest regional side dish of all time and permanently altering our blood pressure.
Garlic & Oregano
From the Italian families who came to build railroads and factories… and ended up building neighborhoods and Sunday dinners big enough to feed 40 people.
Mustard Seed
From German butchers who brought sausage-making, smokehouses, and the kind of stick-to-your-ribs food that laughs in the face of February.
Smoked Paprika
From Polish kitchens whose kielbasa, pierogi, and church festival food perfumed entire city blocks.
Maple
From French-Canadian sugar shacks that taught this region how to turn frozen forests and bitter winters into something sweet.
Apple
From the orchards planted by English and Dutch settlers who looked at these hills and thought, “Yeah… future generations will absolutely wear flannel here.”
Wild Sumac
From the Haudenosaunee, whose cooking traditions used its bright, tangy flavor for centuries before settlers arrived.
Potatoes (obviously). Chicken. Steak. Roasted vegetables. Eggs. Popcorn.
Pretty much anything that benefits from a little Salt City attitude.
It’s CNY AF.
It’s delicious AF.
It’s confusing AF…
…but we also salt our roads in late May, so honestly confusion is kind of on brand.
This might be the weirdest spice blend you’ve ever heard of.
Because Central New York… brace yourselves… we did the unthinkable:
We bottled over a thousand years of CNY flavor history and turned it into seasoning.
This isn’t just spice. It’s an edible history lesson.
Because honestly… why read a book when you can shake that $h!t on potatoes?
Central New York’s food culture was built by wave after wave of people who arrived here, planted something, cooked something, smoked something, or seasoned something that stuck around.
This blend pulls from that history:
Salt
From the Irish briners who spent the 1800s boiling potatoes in brine from Syracuse’s salt springs – accidentally creating the greatest regional side dish of all time and permanently altering our blood pressure.
Garlic & Oregano
From the Italian families who came to build railroads and factories… and ended up building neighborhoods and Sunday dinners big enough to feed 40 people.
Mustard Seed
From German butchers who brought sausage-making, smokehouses, and the kind of stick-to-your-ribs food that laughs in the face of February.
Smoked Paprika
From Polish kitchens whose kielbasa, pierogi, and church festival food perfumed entire city blocks.
Maple
From French-Canadian sugar shacks that taught this region how to turn frozen forests and bitter winters into something sweet.
Apple
From the orchards planted by English and Dutch settlers who looked at these hills and thought, “Yeah… future generations will absolutely wear flannel here.”
Wild Sumac
From the Haudenosaunee, whose cooking traditions used its bright, tangy flavor for centuries before settlers arrived.
Potatoes (obviously). Chicken. Steak. Roasted vegetables. Eggs. Popcorn.
Pretty much anything that benefits from a little Salt City attitude.
It’s CNY AF.
It’s delicious AF.
It’s confusing AF…
…but we also salt our roads in late May, so honestly confusion is kind of on brand.
