Chef Michael W. Twitty's Koshersoul Collard Greens
“One of the greatest joys of writing The Cooking Gene was introducing folks to kitchen pepper, an 18th century American descendant of the quatres epices, a Medieval spice mixture that...
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The Cooking Gene Spice Collection
4 Spice Blends by Michael W. Twitty
“It is my pleasure to introduce Black joy in a bottle, a spice collection based on the journeys of my Ancestors, from Africa to America, The Cooking Gene Spice collection. Each spice mixture represents a different stage in the historical journey of African American foodways and honors the lives of Black men and women who signify the flavors of each point in time. All of the people honored here passed on outside of the status of being in bondage. ” – Michael W. Twitty, author of The Cooking Gene
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Top Recipes with The Cooking Gene Spice Collection
Chef Michael W. Twitty’s Fried Chicken
“My grandmother Hazel C. Todd (“Grammy”) was an amazing cook. At first she didn’t know how to make much, her mother Mary and father Joseph had a lot of kids...
Shrimp Skewers with Scallions and Red Bell Peppers
Who doesn’t like food on a stick?! These refreshing grilled shrimp skewers are a perfect way to celebrate a beautiful afternoon grilling in the backyard. It will take you less...
Smokey Sausage Smoortjie with Spinach over Parmesan Grits
Smoortjie = a simple tomato & onion stew with sliced hot dogs when we were struggling, and good sausage when we got paidA little bit South African, a little bit...
Highlights
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Chef Spotlight
With Chef Michael W. Twitty
Since the 16th century, people of African descent have shaped and defined the American palate. Their greatest impact on that palate is in the flavors we brought in our taste memory as a people in exile. Africans and their descendants, through many challenges and trials, have had an exuberant cultural expression based on taking pleasure in a culture created out of many origins; rooted in honoring ancient traditions, a dynamic sense of improvisation, and a creative fire that transformed the best and the worst in a cultural alloy unmatched." – Michael W. Twitty
Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Henry Louis Gates and most recently Taste the Nation with Top Chef’s Padma Lakshmi. HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through food from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes&Noble’s Discover New Writer’s Awards in Nonfiction.
The Cooking Gene, A Journey Through African American Culinary History in the Old South, won the 2018 James Beard Award for best writing as well as book of the year, making him the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. His next book, Rice will be out with UNC press in 2021. Koshersoul, his follow up to The Cooking Gene, will be out in 2022 through HarperCollins.
Please visit thecookinggene.com and afroculinaria.com for more info.
Michael W. Twitty is a culinary historian and food writer from the Washington D.C. area. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Henry Louis Gates and most recently Taste the Nation with Top Chef’s Padma Lakshmi. HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through food from Africa to America and from slavery to freedom, a finalist for The Kirkus Prize and The Art of Eating Prize and a third place winner of Barnes&Noble’s Discover New Writer’s Awards in Nonfiction.
The Cooking Gene, A Journey Through African American Culinary History in the Old South, won the 2018 James Beard Award for best writing as well as book of the year, making him the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. His next book, Rice will be out with UNC press in 2021. Koshersoul, his follow up to The Cooking Gene, will be out in 2022 through HarperCollins.
Please visit thecookinggene.com and afroculinaria.com for more info.
Reviews
Frequently Asked Questions
Are these blends salt free?
Yes! These blends are not only salt free but they are free of any preservatives, fillers or gluten. Please note Mr. Wesley Jones Antebellum BBQ Blend has a touch of sugar in it.
Are these blends certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
Do you have recipes to go with these blends?
We are working on it! We have an ever expanding recipe library of chef tested recipes. Recipes using these spices will be up soon. Click here to learn more. Please shoot us an email if there are any recipes you would like to see at support@spicetribe.com
