Smoky Hive (Smoked Tomato & Herb Everything Seasoning)

A wood fired meadow blend with sweet heat and herb garden soul.

Smoky Hive is your deep, fire kissed, sweet savory seasoning— the one that tastes like a bee-fairy built a tiny smokehouse at the edge of your lavender fields and filled it with cherrywood, herbs, and warm ember spices.

It begins with smoked cherrywood sea salt, the heart of the blend — rich, campfirewarm, and beautifully aromatic. Tomato powder and red + green bell peppers add a roasted sweetness, while paprika, garlic, onion, and sage build a rustic, savory backbone.

Then the herb garden steps in: Rosemary, marjoram, fennel, oregano, coriander, bay leaf, and chives weave together into a fragrant, oldworld meadow chorus. A flutter of peppermint leafadds a surprising cool lift — a tiny breeze through the smoke.

For heat and depth, you’ve layered in gochugaru, cayenne, and chili pepper, giving the blend a warm emberglow rather than a sharp burn. Sugar and vinegar powder round everything out with sweet tang and balance, making the seasoning feel both bold and bright.

Flavor profile:

Cherrywoodsmoked, sweetsavory, herbforward, emberwarm, lightly tangy, meadowfresh with a cool peppermint drift.

Best uses:

• Grilled chicken, pork, burgers, and wings
• Roasted potatoes, squash, carrots, and corn
• Chili, baked beans, and campfire stews
• Finishing dust for smoky-sweet veggies or skillet meals
• Rub for anything that loves smoke + honey warmth

Recipe suggestion:

Fall Harvest Dish: Smoky Hive Roasted Pumpkin & Sausage Skillet

1. Cube fresh pumpkin or butternut squash and toss it with olive oil and a generous sprinkle of Smoky Hive.  As it roasts, the cherrywood sea salt, paprika, tomato powder, and bell peppers create a deep, firekissed sweetness. The sage, rosemary, marjoram, fennel, oregano, coriander, bay leaf, and chives bloom into a fragrant autumn herb chorus. A tiny drift of peppermint leaf adds a cool breeze through the warmth — your signature Smoky Hive magic.
2. While the squash caramelizes, sear slices of smoked or sweet Italian sausage until the edges crisp.
3. Toss the sausage into the roasted pumpkin, letting the gochugaru, cayenne, and chili pepper mingle with the savory drippings. A sprinkle of vinegar powder brightens everything with a tangy spark.
4. Finish with a final dusting of Smoky Hive so the smoky-sweet aroma rises right from the skillet.
5. Serve with: Brown-butter sage rice or wild rice, Roasted Brussels sprouts with honey, a spoonful of your Lavender & Honey Balsamic for tangy contrast

Net weight: 3.5 ounce tin

Ingredients:

Garlic, Sea salt, Sage, Onion, Rosemary, Thyme, Oregano, Marjoram, Black pepper, Fennel seed, Coriander, Peppermint leaf, Bay leaf, Paprika, Sugar, Gochugari, Chili pepper, Cayenne, Vinegar powder, Bell peppers, Tomato powder