A Leaf Fit for Emperors Long before it flavored our soups and sauces, the bay leaf was a symbol of triumph and wisdom. Laurel wreaths, made from the leaves of the Laurus nobilis  tree, crowned victorious generals, poets, and athletes in the ancient world. By the medieval era, bay leaf had found its home in the kitchen and the apothecary. No longer just a symbol of victory, it became a prized ingredient—grown in monastery gardens and infused into humble and noble dishes alike.

Germany may be known for its beer and bratwurst, but dig a little deeper and you’ll find an enduring love affair with one of the world’s oldest spices: black pepper. For centuries, pepper was both a culinary treasure and a marker of wealth in German households. Today, it’s the quiet backbone of everyday meals, adding heat, depth, and bite to the hearty fare that defines the country’s food. At Oak City Spice Blends, we honor this tradition with our Baden-Württemberg seasoning—

Chilean cuisine is shaped by the land — the Andes, the sea, and the long spine of fertile valleys — and by a powerful mix of indigenous Mapuche tradition and European influence. Staples like oregano, cumin, and chili peppers are used not to overwhelm, but to build layers of deep, homey flavor in stews, grilled meats, and vegetables. One iconic ingredient is merkén, a Mapuche spice made from smoked chili, coriander, and salt. While Zaddy doesn’t use merkén directly (we’re keep

In the highlands of Ethiopia and Eritrea, where coffee ceremonies stretch into hours and communal meals are sacred, there exists a spice blend that binds generations together: Berbere. It’s not just seasoning—it’s storytelling, heritage, and hospitality, all in one fiery, fragrant spoonful. At Oak City Spice Blends, our Berbere honors these deep roots. Handcrafted with care and respect, this blend is your passport to the bold and beautiful flavors of East Africa. The Flavor o

Za’atar is not just a spice blend; it's a tapestry woven with threads of history, tradition, and family secrets from the heart of the Middle East. At Oak City Spice Blends, we proudly present our very own interpretation—Fluffy Za’atar—a gluten-free blend carefully crafted to respect authentic Middle Eastern traditions while catering to modern dietary needs. The Historical Roots of Za'atar Za’atar’s origins trace back to ancient times, mentioned in texts from Ancient Egypt and

For the Love of Broth, Dough, and the Deep Flavor of Viking Salt An exploration for medieval enthusiasts and modern cooks alike Introduction: A Dish With Two Feet in History If you’ve ever savored a bowl of chicken and pastry, you know its magic lies in its simplicity: tender chicken, rich broth, and soft ribbons of handmade dough. In Eastern North Carolina, this dish is more than tradition—it’s family, memory, and pride. But for those with a passion for medieval cooking, the

Step back in time to 1395, and you'll find kitchens rich with the fragrance of exotic spices. Inspired by the medieval masterpiece, Le Viandier de Taillevent , Oak City Spice Blends brings you the authentic "1395 Spice Powder," blending black pepper, cinnamon, cloves, galingale, ginger, grains of paradise, long pepper, and nutmeg. Let’s explore delicious medieval dishes you can recreate at home. Historical References Le Viandier de Taillevent , authored by Guillaume Tirel (kn

Step into the sun-drenched hills of southern France with our handcrafted Herbs de Provence with Lavender  blend from Oak City Spice Blends. This aromatic mix—featuring basil, marjoram, oregano, rosemary, thyme, and culinary lavender—captures the essence of Provençal herb gardens, rustic kitchens, and centuries-old cooking traditions. In this post, we explore four recipes inspired by historical French cookery—from monastic bean stews to the poultry dishes of medieval Paris. Ea

Oak City Spice Blends invites you to explore six recipes grounded in the rich culinary traditions of ancient and medieval Greece. Each dish has been selected and adapted to reflect historically accurate ingredients, techniques, and flavor profiles while remaining approachable for modern kitchens. These recipes are not mere interpretations—they are inspired by texts such as The Iliad  by Homer, which mentions meat roasted on spits; Works and Days  by Hesiod, which describes ba