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Taste of Caribbean Box

Taste of Caribbean Box

Inspired by Jamaica, Haiti & Nicaragua

These three unique Caribbean spice blends transport your senses and transform your ingredients with fragrant warmth from Haiti, smoky spice from Jamaica, and delightful coffee-and-citrus notes from Nicaragua. Includes 1 jar of Cali Jerk Smoke, 1 jar of Mama Manje and 1 jar of Mombacho Café.

Regular price $26.99
Regular price $30.00 Sale price $26.99
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  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh
  • No Preservatives
  • Limited Batch
  • Chef Curated
  • Farm Fresh

Top Recipes with Taste of Caribbean Box

Grilled Mojo Shrimp

Ingredients 1–2 lb of shrimp (size 16–20) Mojo Sauce and Marinade 3 Tbsp minced ginger 4 Tbsp minced garlic 1 Tbsp Mombacho Café Nicaraguan Blend 1 cup orange juice 1/2...

Chef Solomon Johnson's Jerk Chicken

We’ve partnered with Chef Solomon Johnson of Oakland’s Pan African soul food concept, The Bussdown, to release the Cali Jerk Smoke Spice Tribe blend. They serve traditional food in untraditional...

Haitian Inspired Marinated Seabass

This recipe is marinated and served with a bright and flavorful sauce inspired by Haitian epis. Epis is a delicious, all-purpose sauce, marinade, and cooking base found in Haitian cuisine....

Mama Manje Pork Chops with Peaches and Corn

BBQ pork chops smothered in corn and peaches is a meal meant for a warm Summer night. Perfect for a busy weeknight or lackadaisical weekend afternoon, this one pan meal...

Highlights

Pairs well with:

Wild Mountain Cumin, New Harvest Turmeric, Buffalo Ginger

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

Origin & Sourcing

Jamaica, Haiti & Nicaragua

Once in an alleyway izakaya in Tokyo, I took the bite of a lifetime from a beautifully blistered chicken skewer straight off the hibachi grill. While the flavor imparted from the smoldering white oak binchotan charcoal would have been a succulent miracle on its own, sprinkling a pinch—at the chef’s suggestion—of shichimi togarashi, a Japanese seven-spice wallop that garnishes everything from ramen to yakitori, was metamorphic.

Kissed by Binchotan originated in that moment, and over time the blend has been fine-tuned to hit all the right notes: Togarashi for heat, a fruity tang from tangerine peel, nutty sesame seeds and the umami of roasted seaweed. Proven to transform any meat or vegetable licked by flames and give a simple bowl of rice flavor dimensions previously unknown, lightly dusting the powder on straight-from-the-skillet fried chicken is the future food obsession you didn’t know you had.

Chef Spotlight

With Chef Trent - Founder

Trent Blodgett's journey started from battling chronic depression to finding solace and purpose in cooking. Trained to cook at an upscale Spanish restaurant in San Francisco led to a chef position running large events and pop up dinners throughout the Bay Area. Immersed in the captivating world of flavors and scents, Trent became fascinated by the history and cultural influences of cuisine.

Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.

Tips for Success

Cooking tips from our chefs

Clumping is normal as we don’t use anti caking agents or salt. If clumping occurs simply break apart with your hands before seasoning. Try not to pour spices out of the jar over a steaming pot or pan as the steam can get in the jar and cause further clumping. For maximum flavor make sure to use with salt. Ground spices can burn quickly so make sure to use oil to help distribute the heat more evenly when making a rub.

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.

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?

Yes! We have an ever expanding recipe library of chef tested recipes. Please shoot us an email if there are any recipes you would like to see at support@spicetribe.com.

Can I add a gift note?

Yes you can. In the cart open 'Is this a gift?' and type your note below 'Add a Gift Note 🎁'. The note will be visible on the packing slip.

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