Saint-Domingue
Haitian Épis Seasoning
In 1791, the people of Saint-Domingue rose up and won, the Haitian Revolution, the only successful revolt of its kind in history. When refugees arrived in New Orleans in the years that followed, they nearly doubled the city's population and permanently reshaped its cooking, its music, and its culture. New Orleans Creole cooking has a Haitian fingerprint that is rarely named. This blend draws on the Haitian spice tradition, épis at the root, clove and allspice and thyme, the taste of that crossing and that triumph. Use it on pork, stews, rice dishes, and anything that wants deep island warmth.
Best for: chicken, pork, grilled meats, marinades, stews, rice and beans, braised greens
A little goes a long way, start with a pinch.
Arriving Fall 2026.
Notify me when it drops.
Ingredients
Kosher Salt, Dried Green Onion, Garlic Powder, Dried Thyme, Ground Allspice, Dried Parsley, Scotch Bonnet Powder, Black Pepper, Ground Clove.
How to Use
How to use - Bloom in a little hot oil or butter over medium heat for 30–60 seconds to wake up the spices, then build your dish on top.
Chicken, pork, grilled meats, marinades, stews, rice and beans, braised greens.
Start with a pinch. Taste. Add more.
