Long-tail Sunset Thai Blend

At nightfall, fisherman of Southern Thailand venture on long-tail boats for their daily catch, navigating the dark sea by constellations. Arriving back to shore, they proudly march their live haul into the cafes, where the customers’ singular selections are prepared by the chef. I savored two remarkable seafood dishes on that trip (spicy coconut curry lobster and fried fish with tamarind dipping sauce), and their indelible flavors inspired Long-Tail Sunset. Mixing this ambrosial blend of harder-to-find ingredients like tamarind, Thai chile and lemongrass with fresh aromatics and our Java turmeric makes quick work of yellow curry paste. A scant palmful added to a beer batter puts a Southeast Asian spin on quintessentially British fish and chips. And as a cocktail rimmer, it lingers lovingly on the lips long after the last drop.

• 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..