A bit of sweetness from the demerara sugar and cinnamon, a very, very mild kick, some very gentle hints of licorice from the fennel with some subtle fruitiness from the ancho and cloves.



Hand blended from ancho, pasilla, cinnamon, ginger, onion, garlic, cumin, sea salt, demerara sugar, mustard, black pepper, coriander, California paprika, cloves, allspice, fennel, cayenne and de arbol.

How to use

For best results I like to season my chicken for at least 2-4 hours prior to cooking to allow the seasoning to work its magic (place in the refrigerator and remove 30 minutes prior to cooking). I personally like to let it season for about 5-10 hours for optimum flavor (perfect when cooking on the weekend). I recommend using about 1 tablespoon of seasoning per pound of chicken. You can always add more if you feel that it needs a bit more.

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Try one of our recipes

Roasted Chicken with 18 Spice Chicken Rub


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