Two Souths
Global South Seasoning
Two Souths finds the real conversation between the South of the American table and the South of the Indian subcontinent, two cuisines shaped by the same forces of displacement, labor, and the insistence on making something extraordinary out of whatever the land provides. Ground fenugreek carries both worlds: its subtle maple-bitter depth runs through South Indian dals and through the West African spice traditions that traveled into Lowcountry and Gullah cooking. Smoked paprika anchors the American side; curry leaf and asafoetida carry India. Bloom the blend in hot ghee or oil to unlock the aromatics. Use on catfish, pork shoulder, roasted cauliflower, lentils, rice, and grilled shrimp.
Best for: catfish, pork, fried okra, yogurt dips & raita, roasted cauliflower and root vegetables, rice, grilled chicken, eggs
A little goes a long way, start with a pinch.
Arriving Fall 2026.
Notify me when it drops.
Ingredients
Smoked Paprika, Cumin, Coriander, Garlic Powder, Onion Powder, Turmeric, Black Pepper, Ground Mustard Powder, Dried Thyme, Rubbed Sage, Ground Celery Seed, Amchur (Dried Mango Powder), Tamarind Powder, Curry Leaf Powder, Ground Fenugreek, Asafoetida (Hing), White Pepper, Red Pepper Flakes, Ground Bay Leaf, Turbinado Sugar, Kosher Salt. Contains: Mustard, Celery, Wheat.
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.
Catfish, pork, fried okra, yogurt dips & raita, roasted cauliflower and root vegetables, rice, grilled chicken, eggs.
Start with a pinch. Taste. Add more.
