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globally inspired sauces, spices and everything crunches by chef stephanie izard
join the GOAT herself to cook through a few of her favorite things in a one-of-a-kind cooking class! it’s the perfect gift to ring in the new year for the whole herd! learn how to spice up your food, add a special soon-to-be-released crunch, and make the most delicious meal you’ve ever cooked up!
All 10 sauces and spices. A tasty gift for friends and family. Or yourself.
korea: tangy and spicy, with chilies, soybean paste, garlic and brown sugar.
hong kong: savory and bold, with notes of soy, pops of ginger, garlic and spicy chilies.
southeast asia: zesty and savory, with the salty goodness of fish sauce and lemon.
tokyo: the perfect balance of salty and sweet, great for a finishing drizzle.
yucatán: bright and earthy, with citrus, garlic, onions and chilies.
cuba: bright and spicy, with chilies, citrus and garlic.
grillville: herby and savory, with tomato, onion, garlic, rosemary and a hint of heat.
belize: hearty and bright, with citrus flavors, savory garlic, onion, smoky paprika and chilies.
morocco: warm and earthy, with an aromatic blend of hibiscus and coriander, plus a hint of citrus and heat.
india: warm and savory, with spicy chilies, cumin, cinnamon and earthy cloves.
“This spice collection makes dinnertime a snap.”
“If you invest in one line of spices or sauces, these are the ones.”
“This Little Goat cooking sauces (and spices) are designed for cooks who want to serve a delish dish without a lot of effort (raises hand).”
“You’re probably more than ready for a tasty trip to eat your way around the world. In lieu of leaving on a jet plane this instant, why not whip up some exciting dishes with help from Izard’s line of This Little Goat sauces and seasonings.”
“We’re especially fond of This Little Goat went to Southeast Asia, a condiment that features a lemony-sharp kick of acid paired with some fish sauce umami. It’s a great addition to a bowl of noodles or drizzled over some green beans you’ve blistered in ripping-hot frying pan.”