HS Creations’ - History of Our Blends

Al Pastor Blend (Taco)

Al Pastor traces back to Lebanese immigrants who brought shawarma‑style spit‑roasting to Mexico in the early 1900s. Mexican cooks adapted it using local chiles, annatto, and pineapple, eventually creating the now‑iconic taco al pastor widely associated with central Mexico.

Argentinian Blend (Chimichurri)

Chimichurri emerged in the gaucho (cowboy) grilling traditions of Argentina and Uruguay. Made from fresh herbs, garlic, and vinegar, it was historically used to season fire‑cooked meats on the Pampas grasslands.

Au‑some Jus Blend (Au Jus)

“Au jus” is rooted in French classical cuisine, where roast meats were served with their natural pan drippings. The method evolved from medieval European practices of using meat juices to enrich simple broths.

Aussie Blend

Australian seasoning styles reflect a merging of British colonial cooking, Indigenous bush herbs, and multicultural immigration, especially Mediterranean influences. BBQ rubs featuring paprika, pepper, and herbs became popular in the mid‑20th century.

Bahārāt Blend (Middle Eastern)

Bahārāt (meaning “spices”) is a historic pan‑Middle Eastern blend used from Turkey to North Africa. It evolved along historic spice routes, combining warm spices like cinnamon and cardamom with local peppers and herbs.

Bayou Blend (Creole/Cajun)

Creole and Cajun seasonings originated in Louisiana’s multicultural food traditions, blending French, Spanish, African, and Caribbean influences. Paprika‑based spice mixes became staples for seasoning seafood, stews, and rice dishes.

Beat Happy Blend (Heart Healthy)

Heart‑healthy salt‑free herb mixes draw from mid‑20th‑century nutrition science that emphasized reducing sodium to support cardiovascular wellness. These blends use classic European and American herbs traditionally used before salt was widely available.

Big Apple Spice Blend

Warm baking spices like cinnamon, nutmeg, and allspice are tied to early American colonial kitchens, influenced by Dutch settlers in New York (“New Amsterdam”), who loved sweet, spiced pastries and cider.

Bold Not Salt Blend

Salt‑free seasoning blends grew in popularity with the 1960s–1980s public health movement, focusing on alternative flavor using aromatics, citrus, and herbs inspired by European and American cooking traditions.

Bully Beef Blend

“Bully beef” is British military slang for tinned corned beef, widely eaten by soldiers from the 19th century through WWII. Spices used with corned beef trace to Irish curing traditions and European pickling methods.

Cappy Allium Blend (Pipelchuma)

Pipelchuma is a fiery Libyan Jewish chili‑garlic paste adopted widely into Israeli cuisine. It originated in North African Jewish communities who blended preserved chilies with garlic and spices.

Cattleman’s Blend

Rooted in American cattle‑ranch cooking, especially in Kansas and Texas, where cowboys seasoned beef with simple, robust spices suited to open‑fire cooking on long cattle drives.

Chillin’ Chili Blend

Chili seasoning evolved in Tex‑Mex chuckwagon culture, where dried chiles, garlic, and cumin were used to flavor “chili con carne,” popularized during cattle drive and frontier eras.

Conchiglie Blend (Pasta Blend)

Italian herb blends originate from Mediterranean monastic gardens and centuries‑old pasta‑seasoning traditions. Herbs like basil and oregano were dried and used to flavor simple pasta dishes long before tomato sauce became widespread.

Cowboy Butter

Herbed compound butters trace back to French cuisine, but the “cowboy butter” style became popular in American ranching regions where butter, garlic, and spices were used on grilled meats cooked over open flames.

Curried Away

Curry spice blends stem from South Asian masala traditions, where combinations of cumin, coriander, turmeric, and other spices have been used for thousands of years in Ayurvedic and regional cooking.

Feelin’ Gravy Blend

Brown gravy has origins in European sauces, especially French “sauce brune,” later adapted by early American settlers and eventually Southern cooks who developed thick, comforting gravies for biscuits and meats.

Flavor Blast Blend (Every Day Seasoning)

Everyday spice mixes became common in the 1950s American pantry boom, when home cooks began using ready‑made seasonings to simplify weeknight cooking, often building on European herbal traditions.

GingerSNAP! Blend (Gingerbread Spice)

Gingerbread spice blends date back to medieval Europe, where ginger, cloves, and nutmeg were prized imports used in festive breads, often associated with winter holidays.

Gourd‑geous Blend (Pumpkin Spice)

Pumpkin spice originates from Colonial American pie‑making, where European spices like cinnamon, ginger, nutmeg, and clove were blended to season pumpkin, a New World ingredient.

Herbes de Provence

This blend reflects the rural herb gardens of Southern France, where cooks dried summer herbs like thyme, savory, and rosemary for winter use. Lavender was added later for export blends in the 1970s.

Herby Blend

Herbed garlic mixes parallel Tuscan fettunta and bruschetta traditions, where bread was seasoned with garlic, oil, and local herbs such as basil, thyme, and sage.

Hyssop Blend (Za’atar)

Za’atar is an ancient Levantine blend dating back thousands of years, using regional wild thyme, sumac, and sesame seeds. It has been referenced since biblical times and remains a staple in Middle Eastern cuisine.

Immunity Bump

Immune‑support spice mixtures draw inspiration from Ayurvedic, Middle Eastern, and North African medicinal cooking, where turmeric, ginger, garlic, and pepper were used for warmth and wellness.

Jalapeño Fiesta Blend

Jalapeños have been cultivated in Mexico for centuries, used in Aztec and Mexican regional cooking. Modern jalapeño blends became popular in Tex‑Mex cuisine during the 20th century.

Jamaican Jerk Blend

Jerk seasoning traces to the Maroons of Jamaica, who blended African spices with indigenous Caribbean ingredients like allspice and Scotch bonnet peppers, using smoking techniques developed for preservation.

Jerusalem Blend

Israeli street‑food spice mixes reflect the mingling of Jewish, Arab, Armenian, and Mediterranean culinary traditions, influenced by centuries of spice‑route trade through the Levant.

Kickin’ Mix

Herb‑and‑pepper vegetable seasoning has roots in American salsa‑making and Southwest cooking, where onion, pepper, and garlic form the foundation of flavor.

Mangiare Blend (Italian Seasoning)

Italian herb blends originate from ancient Roman and Mediterranean herb cultivation, later codified in Italian‑American cooking that united basil, oregano, garlic, and rosemary.

Mangiare Soup Blend (Italian Soup)

Italian vegetable soups (“minestra”) date back to peasant cucina povera traditions, where garden vegetables were simmered with herbs to create nourishing, economical meals.

Must Be Garlic Blend

Garlic has been central to Mediterranean and Eastern European cooking for millennia. Multi‑herb garlic blends mirror early European seasoning methods before exotic spices were widely available.

OPA! Blend (Greek Seasoning)

Greek seasoning reflects the herbal, citrus, and aromatic traditions of ancient Greek cooking, where oregano, thyme, and garlic played central roles in both food and medicine.

Pappy Allium Blend (Onion Paprika)

Onion‑paprika blends originate in Central and Eastern European cuisines, especially Hungarian cooking, where paprika became a defining national spice in the 18th century.

Paradise in Paris

French herb blends come from Parisian haute cuisine and classic French cooking, where tarragon, parsley, and chive were essential to sauces and fine dining from the 17th century onward.

Picante Variety Blend (Every Day Seasoning)

Picante-style blends reflect Mexican and Tex‑Mex cooking traditions, where mild heat and tangy seasoning grew in popularity across American kitchens in the 20th century.

Pie Risqué Blend (Pizza Seasoning)

Pizza seasoning stems from Italian oregano‑and‑garlic traditions, popularized globally after WWII when returning American soldiers helped ignite pizza’s rise in the U.S.

Poultry Solved! Blend

Traditional poultry herbs like thyme, sage, and pepper date back to European roasting traditions, especially in England and France, where herb rubs were used to flavor fowl centuries before modern seasoning mixes.

Radical Seasoning Blend (Every Day Seasoning)

Everyday seasoning blends emerged from post‑war American home‑cooking culture, blending pantry herbs to create quick, versatile flavor bases.

Rancher Blend (Ranch)

Ranch seasoning originates from Steve Henson’s 1949 buttermilk‑and-herb dressing, created on a ranch in Alaska and later popularized as “Hidden Valley Ranch” in California.

Rani Blend (Garam Masala)

Garam masala is a historic North Indian spice blend, with roots in Mughal court cuisine. Its warm spices reflect Persian influence on Indian royal kitchens.

Savory Spice Harmony Blend

Balanced all‑purpose blends draw from European herb‑garden traditions, where cooks created harmonious mixtures for general use long before mass‑produced seasonings.

Savory Stuffing Blend

Stuffing herbs such as sage and thyme reflect medieval European roasting traditions, where bread and herbs were used to flavor roast meats for festivals and feasts.

Sazón Seasoning Blend

Sazón is rooted in Puerto Rican, Dominican, and Latin American cooking, evolving from Spanish colonial spice influences blended with local Caribbean ingredients.

Second Kitchen Blend (Kitchen Spice)

General kitchen spice mixes originated in 19th‑century European and American kitchens, where cooks blended common herbs for everyday use before pre‑packaged seasonings existed.

Shawarma Blend

Shawarma seasoning emerged from the street food traditions of the Middle East, where richly spiced meats were slow-roasted on vertical spits and carved to order. Made with warming spices like allspice, cinnamon, cardamom, clove, and garlic, it was historically used to season lamb, chicken, and beef for flavorful wraps, rice dishes, and communal meals.

Simple Seasoning Blend (Every Day Seasoning)

Simple, salt‑forward blends reflect the earliest European preservation and seasoning practices, where salt, alliums, and basic spices were key staples.

Simply Versatile Blend

Multi‑herb blends derive from traditional European farmhouse cooking, where cooks dried herbs together for convenience and year‑round use.

Soulful Soup Blend (Chicken Soup)

Chicken soup has roots in ancient global medical food traditions, from Jewish penicillin (Ashkenazi chicken broth) to Chinese medicinal broths and Roman restorative soups.

Soup’s On! Blend (Instant Dry Soup)

Instant soup bases gained popularity in the 20th century, influenced by wartime rations and the rise of dehydrated ingredients for home convenience cooking.

Southern Spice Blend

Southern seasoning blends grew out of African, Caribbean, Indigenous, and European fusion, particularly through Creole, Cajun, and Southern soul‑food traditions.

Spud‑tacular Blend

Potato seasonings align with American comfort‑food traditions, where paprika, onion, and garlic became standard seasonings for fries and roasted potatoes in the mid‑20th century.

Summer Zen Blend

Herb‑mustard blends draw inspiration from French vinaigrette traditions, where mustard and aromatics were central to bright, warm‑weather dishes.

Sweet Spice Blend (Indian)

Sweet‑leaning masalas come from Indian Ayurvedic and Mughal culinary traditions, where warm, aromatic spices such as cinnamon and cardamom were used to balance digestion and add richness.

Teary Blend (Onion Soup or Dip)

Onion‑based soup mixes stem from French onion soup, a dish dating to medieval Europe, with modern powdered versions emerging in 20th‑century American convenience cooking.

Tomato Basil Soup Blend (Instant Dry Soup)

Tomato‑basil pairing is rooted in Italian cucina povera, but powdered tomato soup mixes became widespread through mid‑1900s industrial food innovation.

Tuscan Sun Blend

Tuscan herbs reflect ancient Etruscan and Roman cooking, later refined in Renaissance Tuscany where herbs like rosemary, sage, and fennel became regional signatures.

Umami Seasoning Blend (The ‘Fifth Taste’)

Umami was identified in 1908 by Japanese scientist Kikunae Ikeda, inspired by kombu broth’s savory depth. Global umami blends draw from East Asian fermented and savory food traditions.

Under the Sea Blend (Old Bay‑Style)

Old Bay–style seafood seasoning originates from Maryland’s Chesapeake Bay region, created in the 1940s by a German immigrant who blended spices for crab and shrimp boils.

Universal Blend (Everything Blend)

“Everything” seasoning traces to New York bagel shops in the 1970s–1980s, where leftover toppings (sesame, poppy, garlic, onion) were baked onto bagels.

Zesty Mottle Blend (Garlic Lemon Pepper)

Lemon pepper seasoning became popular in post‑WWII American cooking, influenced by Italian and Mediterranean citrus‑and‑garlic traditions.