Chef Andre Fowles Collection
Bold Jamaican jerk essentials with layered heat.
Chef Andre Fowles Collection - 6-spice set is backordered and will ship as soon as it is back in stock.
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Curated by Jamaican-born, award-winning Chef Andre Fowles, this six-spice collection brings the backbone of bold Caribbean cooking straight to your kitchen. These are the essential building blocks of authentic jerk and deeply savory island flavor.
"When we were building this set, I chose the spices that form the backbone of Jamaican Jerk. Thyme and allspice are non-negotiable in jerk. Onion and garlic powders bring that deep savoriness; smoked paprika adds warmth and color; and the cobanero chili flakes (used in place of Scotch Bonnet flakes) give you that layered heat. These are the spices I reach for when I want bold Caribbean flavor that hits every time." - Chef Andre Fowles
Whether you’re grilling jerk chicken, seasoning roasted vegetables or layering flavor into beans and rice, this collection delivers warmth, depth and unmistakable Caribbean character.
6-spice set:
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Our Purple Stripe Garlic powder adds depth and complexity to everything it touches. The powder can be used in place of fresh garlic, or as an upgrade to standard garlic powder. Add it to tomato sauces, stews, salad dressings or simply sprinkle it onto stir-fries or pizza.
Ingredients:Garlic, ground (Allium sativum)
Size: 3.0 oz
Origin:Cao Bằng, Vietnam
Process:Hot air-dried, then ground
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- Add to onion, carrots and celery as a flavor base for sauces, stews, braises or beans
- Toss into meat and veggie rubs, stir fries and salad dressings
- Sprinkle over reheated pizza
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Our Toasted Onion Powder has an exceptionally rich, sweet, toasty flavor that leaves other onion powders in the dust. The delicious allium flavor comes through in stews, stocks, braises, rubs, dressings, savory breads and more. It can even be used in sweet baked goods — its onion-y sweetness is unlike anything we've ever tasted.
Ingredients:Onion, dried and ground (Allium cepa)
Size: 2.9 oz
Origin:Vĩnh Phúc, Vietnam
Process:Sun-dried and ground
- Use in blends that call for onion powder
- Bloom in oil or butter at the start of cooking any savory dish (in place of or in addition to fresh onion)
- Add to stocks, soups, sauces, braises and dressings
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Our rich, sweet Smoked Pimentón Paprika comes from a protected region in Western Spain, where sweet red peppers have been grown and smoked for centuries. Fresh peppers are slowly dried over oak coals, which imbue them with a rich, smoky flavor that imparts a savory depth and gorgeous color.
Ingredients:Pimentón de la vera DOP (Capsicum annuum)
Heat index: No heat
Size: 1.8 oz
Origin:Extremadura, Spain
Process:Smoked & dried over oak coals, then stone-ground
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- Sprinkle over popcorn for a savory, smoky bite
- Mix with salt, ground cumin and coriander for a meat seasoning or dry rub
- Add to your favorite classic Spanish paella recipe
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Our Cobanero Chili Flakes are a rare Maya variety of chili pepper with a fierce, bright, slightly smoky heat and a lush, fruity, peachy aroma. The chilis are grown in the mountains around the city of Cobán, Guatemala. They're spicier than serrano peppers and in the same range as cayenne. Perfect for anyone who appreciates true chili flavor!
Ingredients:Cobanero chili pepper (Capsicum annuum)
Heat index: Hot
Size: 1.5 oz
Origin:Cobán, Guatemala
Process:Air-dried
- Add to your pot of beans, roasts or braises
- Add to your marinades or sauces for an extra kick
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Our Flowering Hyssop Thyme has a beautiful floral, herbaceous flavor and aroma. It has an ancient history of culinary and medicinal usage in Turkey, where it is the primary ingredient in za'atar. Use it in place of regular thyme with roasted chicken, grilled vegetables and tomato sauces.
Ingredients:Hyssop thyme (Thymus capitatus)
Size: 0.8 oz
Origin:Hatay, Turkey
Process:Sun-dried
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- Add to stocks, soups, stews - especially your tomato sauces
- Toss with vegetables, olive oil, salt, pepper and chili flakes before cooking
- Infuse into your butter and use it to baste your meats or veggies
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Our rich Sweet Allspice grows in cloud forests of Guatemala. Its warming, nuanced flavor is reminiscent of toasted almonds and baked fruit. Used widely in Caribbean and Mexican cuisines, it’s a perfect addition to spiced holiday desserts like pumpkin or apple pie; it adds depth and complexity to beverages like cocktails, chai masala or hot chocolate.
Ingredients:Ground allspice (Pimenta dioica)
Size: 2.0 oz
Origin:Alta Verapaz, Guatemala
Process:Sun-dried
- Sprinkle into hamburgers, hearty stews and BBQ sauces
- Add to gingerbread cookies, fruit compotes, and apple or pumpkin pies
Sourcing
About Chef Andrew Fowles
Chef Andre Fowles is the author of My Jamaican Table. He is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family.Follow him on Instagram @cheffowles. Purchase his new book, My Jamaican Table.
