A story you can taste.

When we sell at the Tuscaloosa Farmer's Market, the seasonings sell themselves. We hand out samples and watch people's faces change. Once they try it, they buy it is one of the first things this business taught me.

I can't hand you a sample through a screen. What I can do is tell you the story of where every one of these blends actually came from. Because these aren't flavors someone invented in a test kitchen. They're places I've been. Meals I couldn't forget. More than twenty years of adventurous living, bottled for you to enjoy at home.

Read those stories below, or skip to the end for a special offer.

— Philip, Founder

This one goes back over twenty years.

I was chasing this flavor in college without knowing exactly what it was. I kept adjusting, kept refining, kept getting closer. When I finally changed the last proportion and put it on a tri tip, I knew. That was the night ENAK became a business.

Four Pepper Blend is the blend that started everything. Kosher salt, four peppers, garlic, onion, and one ingredient I'll keep to myself. Made for steak. Remarkable on everything else. Any protein, roasted vegetables, soups, casseroles, even popcorn.

If someone asks me which blend to try first, the answer is always Four Pepper. Start here.

In 2012 I traveled to Busan, South Korea with my wife Maggie. Two years later I went back with a team from seminary. The food was unlike anything I'd had before. A few years before K-Pop went mainstream and Korean BBQ became familiar, I couldn't believe Korean food was not familiar to Americans.

This blend is my version of that experience. I don't claim it's authentic Korean though. It's my twist. Salty, sweet, a hint of sour, a touch of heat, and a floral citrus finish that lingers long after the bite.

Busan BBQ thrives on thin cuts at high heat. Elite salmon. Incredible wings. Stunning roasted sweet potatoes. But honestly, put it on whatever you're making tonight and see what happens.

When I moved to Asia in 2009 there was no Mexican food. Not for a thousand miles in any direction.

So I learned to make my own. Tortillas from scratch. Seasoning I mixed myself. It was either that or go without, and I wasn't going without tacos.

This blend is what came from that. The flavor profile is familiar, but the power and cleanliness is not. No maltodextrin. No corn starch. No lab-produced fillers. Just spices, salt, and New Mexico chile powder to give it a brightness the grocery store packets will never have.

It's taco seasoning. It's just better.

In Indonesia, where my wife Maggie is from, there's a drink called kopi jahe, which translates to ginger coffee. I love coffee. I love ginger. I thought that combination sounded awful. Until I tried it.

When I started thinking about making a coffee rub, I kept coming back to kopi jahe. What would that combination do to a piece of meat? Turns out the answer is: something remarkable. The coffee builds a flavor-packed crust. The dominant note is ginger, with Indonesian-inspired spices working underneath it.

You won't taste coffee. You'll taste something you've never had before.

Best on burgers, steaks, air-fried wings, boneless thighs, and fried rice. Though our customers keep finding new uses we never anticipated.

Pronunciation: chew-are.

In Beijing, street vendors serve skewered lamb dusted in cumin and Sichuan peppercorn. It's simple food. But I ate it with great friends during three of the most transformational years of my life, and the flavor never left me.

Chuan'rr is that memory in a bottle. Earthy cumin seed, tongue-tingling Sichuan peppercorn, heat that builds slowly. It's the boldest blend in the line and it demands fire. Flame-grilled proteins are where it lives. Though it also excels in stir-fries and on roasted vegetables when you want something that makes people ask what you put on that.

Some flavors are just food. This one is a place and a time I never want to forget.

I was born in New Orleans.

I've spent time everywhere. China, Malaysia, Indonesia, Korea. I love the food of every place I've been, but nothing compares to the food culture of Louisiana. Because It's not just cuisine, it's identity.

Cajun Heat is my ode to the city of my birth and the wonderful food culture. To be honest though, my whole life I've been disappointed by Cajun seasonings that I always felt missed something. From a city with so much soul, the commercial brands tasted soulless. This is my attempt to get it right.

Smoked paprika, herbs, spices, heat that registers without overwhelming. Everything you need for the Cajun classics, or for a quick weeknight meal that tastes like somewhere worth traveling to just for a bite to eat.

You can buy any of these flavors individually, but my true recommendation is to begin with the Starter Bundle to discover your favorites and experience a little adventure. Try something you wouldn't buy on its own.

The Starter Bundle contains all six blends at $49.95, but use the link below and you'll save an additional 10%. Discount applies automatically at checkout. No code needed.