"This XXXTREME blend will zap you back to the '90s with its earthy cumin and coriander, smoky mesquite and chipotle, and FLAMES from red jalapeño and hot paprika. Try it on ground meat for your next hard-shell taco night, in a pot of simmering beans, to season grilled shrimp, or anywhere you need a fiesta, stat!" -Sohla + Ham  

• 2.3oz (76g) glass container  
• Ingredients: Cumin, coriander, kosher salt (<2%), onion powder, garlic powder, red Jalapeño chili flakes, smoked chipotle chili flakes, wild mesquite, panela cane sugar (<1%), hot paprika
• Spice blend collaboration with chefs Sohla and Ham El-Waylly 
• Cooking tips: Taco night! Rub on shrimp or stir into a pot of beans.

About Sohla & Ham El-Waylly

A long time ago, in two cities separated by 8250 miles, there were two people born. In Los Angeles, California, to Bangladeshi parents, Sohla. In Doha, Qatar, to Egyptian-Bolivian parents, Ham. Culinary obsession would bring them both to the CIA, where they had every class together in a program where that never happened.

Before you know it, they were married and living in New York. Sohla’s varied culinary journey took her from iconic restaurants like Pok Pok, Del Posto and Atera to running the pastry programs at Rotisserie Georgette, Dover and Battersby. Ham’s voyage took him from WD-50, Empellon, Corton and Momofuku to corporate cheffing at E2 Hospitality. This culminated in their love letter to classic diners, Hail Mary, which earned a prestigious Rising Star Chefs award.

After Hail Mary shuttered its doors, Sohla’s journey into food media began, with stints at Serious Eats and Bon Appetit. You can find her work at The New York Times, Food52 and The History Channel.

Photos and information provided by Burlap & Barrel