pyramid_fireChef Inspired Spice BlendsHand Blended on Gabriola Island.

Woodfire Spice.Ca was born out of a passion for blending individual flavours together to create easy to use spice blends for everyday use.

With over 30 years in the industry, Chef Chris Hooton has much experience in flavour fusion to create unique dishes. Now he is sharing this experience with 6 wonderful spice blends, complete with recipe ideas and information, to bring the tastes and flavours of Woodfire to your home kitchen.

Only top quality ingredients are used and the spices are hand blended in small batches to ensure quality and freshness. Our spices are packed and sealed in aluminium tins to protect them from exposure to sunlight, often the cause of most damage to spices. All of our blends are gluten free with no msg, additives, preservatives or fillers.
We hope you enjoy them.




Celebrate the best the West Coast has to offer with this Asian influenced spice blend.
Ideal on salmon, scallops, tuna, prawns, cod and snapper fresh from our shores.
Use as little or as much as you prefer to enhance the delicate flavour of some of the best seafood in the world.

Ingredients: black pepper, kosher salt, powdered sugar, garlic, cumin cinnamon, clove, fennel seed, star anise, szechuan pepper

Ingrédients: poive noir, sel, sucre en poudre, ail, cumin, cannelle
clou de girofle, graine de fenouil, anis etoile, poivre szechuan



This is an all natural pepper blend using dried fresh lemon zest, which will give a zing to many recipes.

It works very well on grilled white fish, chicken and pork as a simple seasoner or use it as a marinade to really infuse the meat for a more rounded flavour.

Season your favourite chicken wings or pan fry some prawns coated in this blend, add a knob of butter and a squeeze of lemon juice to create the perfect appetizer.

Rub Gulf Island Lemon Pepper on a whole chicken, add a bunch on fresh thyme, slices of fresh lemon, a big hunk of butter and a splash of olive oil. Slow roast and baste frequently for a delicious roast chicken.

Spice up your roast potatoes or season up a lamb stew to give a little Greek influence.

Also try it on the rim of a glass for a classic Caesar cocktail or sprinkle on croutons in your caesar salad for a new flavour dimension.

Ingredients: kosher salt, black pepper, coriander, garlic, cumin, thyme, lemon zest & turmeric

Ingrédients: sel, poivre noir, coriandre, ail, cumin, thym, zeste de citron & safran des indes



This is the spice blend to replace all other spice blends you have tried or still have to try.

It’s a unique blend of sweet & salty, spicy & savoury; an aromatic combination that will have your taste buds racing.

Use it as a seasoning, marinade, finishing spice (it’s the secret to our Woodfire fries) or add it to a mayonaise to create a tasty dip for your chicken wings.

This is an everyday all purpose spice blend.

Ingredients: kosher salt, sugar, black pepper, ginger, coriander, oregano, garlic,

paprika, cumin, thyme, cayenne pepper, basil & turmeric

Ingrédients: sel, sucre, poivre noir, gingembre, coriandre, origan, ail,



This bold South American inspired spice blend is an amazing addition to your favourite meats.

It can be used as a dry rub or marinade to enhance the flavour of any meat or as a seasoning in your favourite chili, burgers, meat loaf and stew recipes.

It tastes great on steaks, racks of ribs and in your favourite pulled pork recipe.

As a marinade, mix the spice mix with a little light olive oil and soak the meat overnight so the spice mix penetrates into the meat.

As a dry rub take your favourite steak (mine is a AAA centre cut sirloin) pat the meat dry and in a bowl sprinkle about 1 tsp of spice mix over each steak, then give them a good rub. If you are using straight away, prepare your grill to high heat and cook quickly on both sides for about 3 minutes. Before serving allow the meat to rest for approximately the same time it was cooked for, this allows the meat to reabsorb the juices and will make for a much more tender end result.

Ingredients: brown sugar, kosher salt, chili, cocoa powder, paprika, coffee, cumin & cayenne pepper

Ingrédients; cassonade, sel, chili, cacao, paprika, cafe, cumin & poivre de cayenne


This spice blend is the foundation to the classic spicy tomato broth that is the base to the famous Cioppino.

It can also be used in many other recipes with its unique combination of spice, herbs and hint of curry.

It works very well on grilled white fish or chicken as an alternative to a generic Italian herb mix or salt & pepper.

Try it on the rim of a glass for a classic Caesar cocktail or sprinkle on croutons in your caesar salad for new flavour dimension.

Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach, San Fransisco in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was crab, shrimp, clams and fish, which were then combined with onions, garlic, and tomatoes and slow cooked with herbs and spices in olive oil and wine.

Originally it was made on the boats while out at sea and in the Italians homes but as the Italian restaurants started sprouting up around the wharf, Cioppino moved into the restaurant and became a very popular dish.

The origin of the word “cioppino” is something of a mystery, and many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes from a Genoese fish stew called Cioppin.

Cioppino Recipe

Makes 4 portions


25g Butter

splash of olive oil

1 tsp chopped garlic

1 roughly chopped onion

1 peeled & roughly chopped carrot

4 roughly chopped stalks of celery

25g All Purpose flour

25g Cioppino Spice Mix

1 tbsp tomato paste

slash of dry white wine

1 can of good quality chopped Italian plum tomatoes

1lt of water


In a heavy bottomed pot, over medium heat, melt the butter with the olive oil.

Add the garlic and lightly fry for a couple of minutes.

Add all the raw vegetables and cook on a medium heat until they start to soften.

Mix the flour and spice mix together and stir into the vegetables. Stir continuously for several minutes until all the oils have been absorbed and the spice mix coats all the vegetables.

Add in the tomato paste and continue to stir for a further couple of minutes.

Add the white wine, tomatoes & water, stirring with a wooden spoon to lift up any residue on the base of the pot.

Reduce the heat and continue to cook for 30 to 45 minutes.

At this point you have a choice to make, whether you leave your broth chunky or blend it. I prefer to blend & strain the broth to give a more refined finish but rustic is good too.

NOTE: The Cioppino may be covered & refrigerated for up to 2 days before using. To use broth that has been refrigerated, reheat to boiling and then reduce heat to low until broth is simmering gently.

So now for the main part of the dish, the seafood. It is entirely up to you on the amount and type of seafood you want to add to the broth, but fresh, local and seasonal is your best bet.


Manilla Clams in shell

Vancouver Island Mussels

Raw extra-large shrimp, peeled and deveined


Fish fillets (halibut, cod, or salmon), cut into bite-size chunks

Dungeness crab meat


Scrub clams and mussels with a small stiff brush under cold running water. Remove beards from mussels. Discard any open clams or mussels.

Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams & mussels pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Season with salt and pepper to taste.

Remove from heat and ladle broth and seafood into large soup bowls and serve with freshly baked focaccia bread. Enjoy.

Ingredients: kosher salt, sugar, black pepper, ginger, coriander, oregano, garlic,

paprika, cumin, thyme, cayenne pepper, basil & turmeric

Ingrédients: sel, sucre, poivre noir, gingembre, coriandre, origan, ail,

paprika, cumin, thym, poivre de cayenne, basilic & safran des indes


A blend of all your favourite fall spices to give that unforgettable aroma and flavour that brings back memories of winters past.

This spice is so good it should be enjoyed year round Try some of the ideas below to keep the best season of the year in your heart ALL YEAR LONG.

Cinnamon Replacement. Recipes often call for cinnamon. Raise the bar and grab this blend instead.

Oatmeal. Add a new dimension to your oatmeal by sprinkling it with All Year Long Apple Pie Spice.

Spiced Nuts.

Make a simple meringue with the recipe below.

2 egg whites
1 tablespoon of sugar,
1 teaspoon of All Year Long Apple Pie Spice
Whisk ingredients together until soft peaks are formed.

Fold in 1lb of your favourite mixed nuts and roast in a moderate oven on a sheet of parchment for 15 mins or until lightly golden.

Cool slightly then separate the nuts and place back in the oven for a further 5 mins. The nuts should feel dry not sticky.

Store in an air tight container

Mulled wine. Add a teaspoon to your favourite mulled wine recipe and it will taste amazing.

Rice Krispie Treats. Add a little to your Rice Krispie Treats and you instantly have a fall dessert the kids will love.

Smoothies. I like to make a vanilla protein smoothie with a drop of vanilla and a little Apple Pie Spice.

Whipped Cream. Add a sprinkle to freshly whipped cream and top off your favourite fall pie.

Popcorn. Sprinkle a little on freshly popped and buttered popcorn; it makes a great snack.

Drink Rimmer. Mix a little brown sugar with Apple Pie Spice and rim your next Apple Pie on the Rocks cocktail. Works great on a spiced rum and hot apple cider too.

Aromatherapy. Before company comes over, boil some Apple Pie Spice on the stove with a little water and fill the whole room with fragrance!

Ingredients: brown sugar, cinnamon, ground ginger, ground nutmeg, ground cardamom & ground cloves

Ingrédients: cassonade, canelle, gingembre, noix de muscade, cardamome & clou de girofle