UH HUH ... Spirited Spice Blend USES by Users

UH HUHTM All Natural, One Spice Fits All, Spice Blend adds a little something "extra" for the cook with an adventurous and spirited side. Experiment with UH HUH...! You'll love the delicious flavors that UH HUHTM Spirited Spice Blend brings out
to the simplest of your family recipes and party dishes.

Please Note: Follow ALL Safe Food Handling Procedures During Food Preparation.



"Fresh shrimp rubbed with Olive Oil and Uh Huh, barbecued briefly, served with slices of mango and a chilled Chardonnay."

- Hal Haveson, New Hope, PA.


"By the way, I'm now using Uh Huh on EVERYTHING...!"

- Liz Hager, San Francisco


"Sauté peppers, onions, garlic, add rice, sauté some more, add Uh Huh, toss, add water, cook more, eat."

- Lynn and Jeff Callahan, Stonington, CT.



"Put Uh Huh all over the chicken, perhaps a fresh sprig of rosemary inside and set the grill on indirect. That was it...!"

- Suzanne Randolph, New York


"We tried it on meat, fish and poultry. WOW, what a difference a spice makes."

- Liz and Ned York, San Francisco


"I cannot eat a steak or a pork chop without it...!"

- Barbara Dixon, New York



"Rub pork ribs with Uh Huh and a bit of sugar. Wrap well in plastic wrap and let marinate overnight. Set oven on the lowest possible temperature. Put ribs on a bed of fresh thyme, bay leaves, sliced onions and oranges. Roast ribs all day, basting from time to time with Uh Huh BBQ Sauce (Uh Huh, tomatoes, tomato paste, molasses, fresh thyme, orange zest, garlic, chili flakes and a splash of apple cider vinegar)."

- Tia Lombardi, San Francisco


"I add Uh Huh to my chicken couscous - both when browning the chicken and when I cook the couscous. It is celestial."

- Charles Thanhauser, New York


"I have had great success using it as a BBQ spice rub for steak and as part of the ground beef mix for hamburgers. We always use it on quesadillas and we have them all the time."

- Cynthia Adam, San Francisco


"I like it on soups."

- Les Levine, New York



"I use Uh Huh with lime juice and rub it on a white (flounder, scallops, etc.) fish and sauté in a light olive oil. Serve with mayo and a few shakes of Uh Huh.

- Margo Johnstone, Stonington, CT.


"We're particularly fond of UH HUH in all cheese dishes. I've sprinkled in on polenta before grilling; used it in cheese grits (cheddar, jalapeno and Uh Huh) also works well in Western Omelets. Recently added to pasta, garlic, olive oil, chopped kale, parmesan cheese and uh huh.

And we like the more obvious uses -- Bloody Mary's, creole dishes, marinades for pork and fish."

- Anne and Steve Dennin, New York and Stonington, CT.


"I like UH HUH in marinades and sprinkled on deviled eggs cause not only is it delicious, it is pretty."

- Liza Myers, Vermont



"We use it on deviled eggs, chicken, shrimp cocktail sauce, Italian sauce and steak."

- Teresa and Dom DeDominicus, Stonington, CT.


"Potato Pancakes, Uh Huh -

Using the coarse shredder on a box grater, grate potatoes ( russets or yellow finns work well) and soak them in salted water for 20 minutes or so. Drain and dry them well. Add some finely sliced scallions (about three scallions per cup of potato), chopped parsley (about 1 tablespoon per two cups of potato), Uh Huh (about 1/2 tsp per cup of potato), 1 egg for about every three to four cups of potato, and salt and pepper. Mix well (you will need to stir mixture together from time to time). Heat lard and/or clarified butter in a skillet...you need about a 1/4 inch of fat.

When it is sizzling hot, but not smoking, start cooking the potatoes. Use a soup spoon to scoop up some of the mixture and drop it into the hot fat. Do not crowd the pancakes, and don't flatten them. When they are brown on one side, flip them, and brown on the other, and still don't flatten them. Keep the heat adjusted so that the fat doesn't smoke, and the potatoes don't brown too quickly. If you are frying a lot of cakes, change the fat in the pan periodically.

Don't try to keep the cakes hot in the oven, just serve them from the pan, topped with sour cream or a bit of fresh lemon juice, some coarse salt, garden parsley and/or fresh cilantro."

- Tia Lombardi, San Francisco



"Tofu, diced, the firm kind, sauté in a pan with butter till hot, about two minutes, sprinkle with Uh Huh, add one beaten egg and finish like scrambled eggs. Healthy and tasty eggs."

- Sibby Lynch, Stonington, CT.


"I started by adding liberal doses of Uh Huh to hamburger meat for tacos. My kids loved it. Now they are adding it to all sorts of dishes. They may have an Uh Huh monkey on their backs."

- Paul Feldblum, Durham, NC.


"Never be without Uh Huh"

- Ray Adam, New Canaan, CT.



UH HUH ... One Spice Fits All... Spice Blend has been added to the grocery shelves of the very popular online New England grocery store known as YankeeGrocery.Com They are a outstanding member of the Connecticut BBB and have many top quality New England food products, gift baskets, coupled with excellent quality customer service. They also carry several GLUTEN FREE products for people who have celiac disease and have gluten intolerance to wheat, barley or oats. UH HUH ... the spirited SPICE BLEND is ALL NATURAL AND GLUTEN FREE...!

Please send us your creative recipes and uses for UH HUH ... and they will be made part of this site.

To order UH HUH ... ALL NATURAL Spice Blend, Click on "How to Order" for further ordering information.

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One Spice Fits All...! UH HUH ...