Kita’s Southern Smoke & Spice

Created in collaboration with Oak City Spice Blends, Kita’s Southern Smoke & Spice captures the heart of Chef Kita’s cooking — bold, soulful, and unapologetically flavorful. This unique blend draws on Southern comfort traditions and infuses them with a modern, global touch: the smokiness of paprika and sea salt meets the gentle heat of gochugaru, the sweetness of brown sugar, and the umami depth of mushroom powder. Designed for chefs who cook from instinct and heart, this seasoning brings warmth and balance to everything from fire-kissed chicken to shrimp and grits or smoky vegetable stir-fries. The recipes below showcase its range — smoky, savory, and a touch of sweet heat — just like Chef Kita herself.

1. Southern Smoke Chicken Thighs with Ginger-Honey Glaze

Vibe: Weeknight dinner

Why it works: Caramelized brown sugar and gochugaru create a glossy, lacquered finish while mushroom powder and garlic deepen the flavor.

Ingredients (Serves 4)

• 6 boneless chicken thighs

• 2 tbsp Kita’s Southern Smoke & Spice

• 2 tbsp soy sauce

• 2 tbsp honey

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tsp sesame oil

Instructions

1. Combine honey, soy sauce, vinegar, and oils. Rub the thighs with 1½ tbsp of the seasoning.

2. Marinate for 30 minutes.

3. Grill or pan-sear over medium-high heat until golden.

4. Brush with glaze during the last few minutes of cooking and sprinkle remaining ½ tbsp seasoning.

5. Garnish with toasted sesame seeds and serve with jasmine rice or collard greens.

2. Umami Smoke Shrimp & Grits

Vibe: Fusion comfort food

Why it works: The smoked paprika and mushroom powder layer beautifully with the creamy grits and sweet shrimp.

Ingredients (Serves 4)

• 1 lb large shrimp, peeled & deveined

• 2 tbsp Kita’s Southern Smoke & Spice

• 2 tbsp butter

• ½ cup chopped scallions

• 2 cups cooked stone-ground grits (buttery & creamy)

• 1 tsp lemon juice

• Optional: splash of soy sauce or fish sauce for depth

Instructions

1. Toss shrimp with the seasoning.

2. In a skillet, melt butter, add scallions, and sauté for 1 minute.

3. Add shrimp and cook until pink and lightly charred, about 2 minutes per side.

4. Deglaze with lemon juice (and optional soy or fish sauce).

5. Spoon shrimp and pan sauce over grits; finish with sesame seeds or a drizzle of chili oil.

3. Smoked Sweet Potato & Mushroom Fried Rice

Vibe: Vegan or side dish — smoky, slightly sweet, full of umami.

Why it works: The mushroom powder enhances earthy vegetables, while gochugaru adds a hint of spice.

Ingredients (Serves 4)

• 2 cups cooked and cooled rice

• 1 medium sweet potato, diced and roasted

• ½ cup chopped mushrooms

• 2 tbsp Kita’s Southern Smoke & Spice

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 egg (optional)

• 2 scallions, sliced

Instructions

1. In a skillet or wok, heat sesame oil.

2. Add mushrooms and sweet potato; sauté until caramelized.

3. Add rice and sprinkle in the seasoning; stir-fry until hot.

4. Push to the side, scramble the egg (if using), then mix through.

5. Finish with soy sauce and scallions.