Attention: Las Vegas & Henderson Customers:
Use code LVSTRONG at check out and we will deliver your Spicy Spuds order to you personally!
Why Spicy Spuds?
We offer the highest quality custom spice blends which contain unique flavor profiles with no added sodium. Each individual shipment of fresh herbs & spices is triple-tested for quality and purity by the manufacturer. Each blend is very applicable for flavor stations and back of house applications. Flavor profiles are very contemporary for use in any food service setting and for health-conscious individuals.
Chipotle Spice is a tantalizing blend of hot and spicy with a hint of sweetness for an explosion of flavor! It has just the right amount of kick for meat, vegetables, sweet potatoes, potatoes, soups, sauces and dressings with no added sodium.
Dessert Spice is a delicious blend of sugar and spice with no added sodium, that turns any dessert or food into something fabulous! It is the perfect topper for waffles, French Toast, pancakes, desserts containing apples or bananas, and sprinkled on yogurt. Turn an ordinary cup of coffee or glass of milk into a special beverage when you blend in some Dessert Spice. Chocolate desserts go to the next level of yummy when you add a little Dessert Spice!
Smoky BBQ is a savory twist on BBQ seasoning that is sure to take your favorite food items from ordinary to extraordinary! It’s packed with all the smoky robust flavor a spice blend can offer, although not containing any added sodium. It is ideal for meat, vegetables, potatoes, beans, sweet potatoes, and sauces.
Tangy Garlic Onion
Tangy Garlic Onion is a succulent and versatile combination of garlic and onions to pump up the flavor of meat, vegetables, pasta and rice dishes, potatoes, soups, sauces and dressings. It blends effortlessly with other herbs and spices too! It is high on flavor but does not contain any added sodium.
About Our Spices
Spicy Spuds and Other Stuff custom spice blends were created by a nutritionist, food service director, and entrepreneur. It all started when she was working at her first of three public school districts as a child nutrition supervisor, and later as the director. At one of the school sites she was supervising, she and the kitchen manager noticed that some of students were eating very unhealthy snack foods for breakfast.
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