Any Foodies/Cooks?

[SENDkylHISPASSWORD]

I'm not too sure how many of you would be interested in this, but since there are a lot of you with good taste in design and general all around good taste, I thought this may be relevant. I have recently been making and selling organic spice blends. I have been selling them independently and recently I have been working on getting them into stores.

So far I have made only 3 prototypes/flavors. Provencal, Seafood and Beef.

The brand is called Lab 73 - http://www.labseventythree.com

They retail for $10 each, but I have been doing a 3 pack for $25 and a friends and family price for $15.

If anyone has tips/suggestions/experiences/interested in purchasing some let me know.

[homi29]

hmm interesting idea

i know that the stuff is supposed to be organic, but what sets this apart from other seasonings?

[diewhitegirls]

Where are you getting your spices from? If you're growing/drying them yourself, I'll buy the shit out of it. I assume basil is the last ingredient in the provencal, so what kind is it?

In addition, "organic" salt is not organic in either sense of the word, so I would steer clear of referring to it as such. First, it's an inorganic compound and second, calling salt organic is an oxymoron, since its very nature is NaCl. The only way it wouldn't be organic by USDA standards is if you added iodine or something like that.

[SENDkylHISPASSWORD]

I am sourcing my spices from a place called Starwest Botanicals in California. I have thought of growing my own spices but I'm not quite there yet - ultimately that is what I would like to do.

Also, I appreciate the info on the salt - for what it's worth I am just using sea salt as well as experimenting with fleur de sel for the seafood blend which is pretty cost prohibitive.

In the Provencal there is Basil and Lavender as well.

Homi - Essentially, being organic is what separates this from most of varieties - as well as these are my takes on the flavors, and I like to think the packaging is somewhat unique - a selling point for the yuppie crowd.

[onemancult]

PLEASE ASK MODS TO MOVE THIS TO SUPERBLURBER OR SUPERCULTURE K THX.

WURK.

[totally epic]

I wouldn't use fleur de sel if I were you. The taste difference between that and sea salt is pretty subtle and combined with strong spices, it's not going to be noticed at all. Most people sprinkle fleur de sel on top just before serving.

[onemancult]

oh and by the way, barring some sort of secret rule in canadia,

i do think you may mean "complement" in no. 03, not "compliment".

[SENDkylHISPASSWORD]

thanks, totally epic and omc for the tips - good thing these are just prototypes - also I'm surprised no one noticed that on the beef it says "run" instead of "rub"

[onemancult]

ahaha i didnt even notice... how did that happen?

[Guest sousvide]

I probably wouldnt buy these products in a store, and definetely not online, I would rather buy herbs de provence, from france, not california. I think the labels are cool, sorta perscription style. But as far as the actual products are concerned, go to any gourmet shop and theres loads of similiar spice blends. And I should buy yours just cause they are organic?

[SENDkylHISPASSWORD]

And I should buy yours just cause they are organic?

That is the idea - there is somewhat of a void for organic spice blends. My ideal customer is the yuppie mother who is into cooking, but only casually and wouldn't make her own rubs who can be bought with pretty packaging and buzzwords like organic

I would expect someone with your user name to pipe in about this topic.