Taco Pickle Seasoning: A Flavor Explosion for Every Dish – 365 Spicery | Premium Indian Spices Manufacturer & Exporter

Export-Quality Indian Spices • Worldwide Shipping

SHOP NOW

Farm Story

Grown by the Farukh family on their ancestral land in Pulwama in the Kashmir valley, from seed that has been passed down for generations, alongside purple stripe heirloom garlic. This is true Kashmiri mirch - hot as ever, and with that deep color and heat that iconic Kashmiri dishes like our farm partner Bashir Ahmed's famous rogan josht is known for! - Read The 365 Spicery Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!

Farm Story

Grown by Raqib Mushtaq on his family's 3.75 acre farm in the historic saffron district of Pampore, where they have been growing saffron for as far back as his grandparents can remember. Brought to the Valley by Persian traders in the 12th century AD, Kashmiri saffron's reputation as being the pinnacle of flavor and aroma precedes it. One whiff of Raqib's harvest and I knew it was all true!

Farm Story

Pink Pahadi Garlic is sourced for us by Tons Trails — a community enterprise dedicated to bringing high-value economic engagement to 37 Himalayan villages. It is grown alongside rajma beans, apples, and lots of happy grazing goats!

Farm Story

This black tea is organically farmed on Chota Tingrai, an estate in the Tinsukia region of Assam that is one of the first tea estates to be owned and operated by an Indian family in independent India. Situated in the fertile valley of Brahmaputra, a major river that connects India, Tibet and Bangladesh, the Chota Tingrai estate has found great success in organic tea management and focuses on improving soil fertility. CTC tea — named after a processing method known as crush, tear, curl — yields a stiff, medium-strength cup that holds up beautifully to milk and spices. It is the tea of choice for the millions of cups of chai made every day on the subcontinent.

Farm Story

Grown by a small group of organic farmers in the Jaintia hills alongside Lakadong turmeric and black sesame. This wildly strong, surprisingly tiny heirloom ginger variety (Makhir means small in Khasi!) is sourced for us by our friends at Zizira, a small team of Meghalaya locals dedicated to connecting Meghalayan farmers to better markets. Besides sheer potency, it's also more caramel-y and aromatic than any ginger you've ever tried!

Farm Story

Grown wild and foraged by the Ningthi village in the Ukhrul hills, this sundried and hand-pounded Heimang or Chinese Sumac is sourced for us by our friends at Hillwild. Sumac is used as a tangy, flavorful souring agent when fresh lemons aren't in season, and may also ease digestion.

Farm Story

Proudly grown by a cooperative of farmers in Sirārakhong and sourced for us by our friends Zeinorin & Alan of Hillwild. Legend has it that the villagers' ancestors found these exquisitely long, vibrant chillies growing in the wild on a hunting trip that they then brought home and have made a part of their daily cuisine ever since. Many nearby villages have tried to grow the Sirārakhong Hāthei chillies, but something about the terroir of Sirarakhong produces the very best of the best! - Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!

Farm Story

The Vishoi family has been farming cumin organically for the last five years in the district of Jodhpur. Our Jodhana Cumin is grown alongside groundnuts, wheat, and fenugreek, and farmed using vermicomposting, natural pest repellent, and fermented fertilizers. Mangilal Vishoi's dream is to build a resource center to provide bio inputs to other farmers and help grow the regenerative movement!

Farm Story

We're so proud to be partnering with the Agariya community, a tribe that has been working in the salt district of Gujarat, India for generations, to bring you this solar-powered, earth-filtered, and hand-pounded salt. Using solar pumps provided by our local NGO partners, the Agariyas harvest this bright, inland salt from the desert’s underground water table. The salt’s high-mineral content is preserved through a slow-filtration process through the desert soil. In partnership with a local women's self-help group, whose members then hand-pound the salt to the perfect texture for everyday use, we are able to ensure that the salt retains as much flavour as possible. Our salt comes from the famous desert salt pans in the Wild Ass Sanctuary and Little Rann of Kutch in Gujarat. After Gandhi's Dandi Salt March in 1930, Gujarati salt became a symbol of freedom and an act of nonviolent civil disobedience against the British Empire. We like to think of ours as emblematic of sunshine and freedom alike.

Farm Story

Grown on the Sakariya family farm, our Hariyali Fennel is found alongside Nandini Coriander, Resham Patti Chilli, desi cotton, and heirloom wheat. This variety has been derived from Sakariya family matriarch Bhanuben's indigenous seed collection, and gentle post-processing allows it to remain a beautiful parrot green color!

Farm Story

Grown on the Sakariya family farm amidst custard apples, guavas, and heirloom wheat, our Nandini coriander is named after the Sakariya family's beloved cow, the undisputed matriarch of their regenerative farm. It's a variety that Dharmesh, a third generation farmer and natural farming expert has keenly developed for its incredible fragrance and vibrant coloring.

Farm Story

Grown in the historic, rain-fed, sugarcane-growing Daund region, our jaggery is grown and processed by Kantilal Randive, a well-known soil health expert. Our sugarcane is intercropped with dhaincha (sesbania bispinosa), chickpeas, and wheat for soil health. Its juice is clarified using traditional methods — incorporating wild okra to remove the impurities — for a clean, nutty jaggery powder! Use the jaggery to sweeten your cups of chai and haldi doodh, and for other drinks, baked goods, and more! Given that jaggery has a high molasses content (AKA the nutritious brown stuff that is usually pulled out of sugar during the refining process), expect a deep, rich flavor that comes in clutch when you're subbing it in for any sugars.

Farm Story

Grown by the Bisirotti family that brings you those gorgeous Byadgi chillies, this variety of Ajwain grows wild all over the farm, and just happens to be several times more flavorful and potent than any other ajwain we've tried! Grown alongside millets, wild tomatoes and chillies in the hot, dry red earth plains of Karnataka where Maleshappa Bisirotti has become something of a farming icon for his commitment to sustainability!

Farm Story

Grown by Maleshappa Bisirotti, an award-winning natural farmer whose Byadgi chillies are famous across several states for being the gold standard of this mild, richly hued variety. We've been working with the Bisirotti family since 2019 to expand their production to meet our scale and standards, so we're very excited to finally present this epic chilli that has been years in the making! - Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies, including how to dehydrate whole chillies, and ideas for how to use them!

Farm Story

We taste tested 9 different peppers from some of the best farms and estates across the country, and this one won out by far. She's complex and deep like nice wine, and still got a nice fruity heat in the back. Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been naturally farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and the largest collection of bamboo and palm varieties in the region! Their Aranya pepper is vine ripened, hand harvested with utmost care to ensure maximum flavor and unreasonably tastiness.

Farm Story

Our Aranya Black Pepper is our pride and joy, and its counterpart Aranya White Pepper is no less exceptional. Using only the ripest berries, our peppercorns are repeatedly soaked to remove the outer skin and reveal a greyish white core that is then sundried. The process is labor-intensive, but the delicious payout is worth it. The resulting pepper is sharper in taste and perfect in Regional Chinese dishes like Cantonese salt & pepper pork chops, chicken wings, hot and sour soup, and any other dishes where you don’t want the appearance of black pepper. Grown on the Parameswaran family farm, where Parameswaran and his son Akash have been naturally farming pepper for over 35 years, amidst passion fruit, tigers (no, really!), and the largest collection of bamboo and palm varieties in the region! Their white pepper is vine ripened, hand harvested with utmost care to ensure maximum flavor, and unreasonably tasty.

Farm Story

Mace - the dried outer lacy covering of nutmeg is its sweeter, milder counterpart with notes of raw mango, fennel, papaya, and lemongrass. Both add richness and depth to curries, spice blends, and slow cooked meats that is irreplaceable. Grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats alongside their award-winning Anamalai Cacao. Your mace is fully tree ripened for maximum flavor and oil content, which keeps it aromatic in your kitchen for longer! Manoj is a regenerative farmer and has converted the entire estate to be 100% chemical free since 2012, a change that has caused the nutmeg trees with their shallow root systems to really flourish and transform as the soil has gotten more and more nourishment.

Farm Story

Grown by Harish Manoj Kumar & Karthikeyan Palaniswamy on their family estate at the base of the Western Ghats alongside their award-winning Anamalai Cacao. Your nutmeg is fully tree ripened for maximum flavor and oil content, which keeps it aromatic in your kitchen for longer! Manoj is a regenerative farmer and has converted the entire estate to be 100% chemical free since 2012, a change that has caused the nutmeg trees with their shallow root systems to really flourish and transform as the soil has gotten more and more nourishment.

Farm Story

Winner of the 2022 Good Food Awards, our cacao powder is organically grown by Harish Manoj Kumar and Karthikeyan Palaniswamy on their family farm at the base of the Western Ghats. It's a minimally processed (not Dutch processed), non-alkalized cacao powder meaning that it's rich in all its naturally occurring nutrients and antioxidants. That super lush chocolatey mouthfeel? Hella cocoa butter, baby! Made from Anamalai Estate’s award winning cacao beans, this is a beautiful showcase of the potential of Indian cacao. The fact that these beans are grown on a single estate means that you’re tasting a true expression of terroir i.e. the soil they were planted in, and the seasons they grew through. The cacao is intercropped with nutmeg and coconut palms, on land that was originally a eucalyptus grove, then a guava orchard, and now a diverse ecosystem where desi cows roam by day, and elephants scratch their backs on the coconut palms by night! No added sugar. 100% raw cacao powder.

Farm Story

These Kaveri Vanilla beans are sweet, creamy, and so juicy! Sourced for us by Reginald and his family, who have been curing vanilla using their secret family technique for three generations, these vanilla beans have been grown by over 100 smallholder farmers across the hills of Idukki. Each farm grows just a few precious vines to add value to their coconut, coffee, and black pepper crops!

Farm Story

Grown and foraged for us by our friends at Eko Land, a community of organic farmers from the heart of Sri Lanka! This very special cinnamon is a freshly ground blend, developed just for us. It's equal parts "Peni" or sweet, honey-tasting chips from younger trees, and then "Miris" or extra spicy chips from wild old-growth trees.

Farm Story

Grown in the forests of Kandy alongside wild cinnamon, nutmeg, and the biggest jackfruits you have ever seen. These plump, oil-rich gems are hand-harvested and hand-sorted for us by our friends at Eko Land Produce, a community of organic farmers from the heart of Sri Lanka!

Farm Story

Grown and foraged for us by our friends at Eko Land, a community of organic farmers from the heart of Sri Lanka, these wild cinnamon quills are harvested from spicy or "miris" old growth trees. Gently hand crushing a quill into your cooking can turn a simple pot of rice into an aromatic experience and bring just about any stew or curry to life. And since cinnamon loses it volatile oils and flavor compounds so quickly, using quills ensures that you're getting the freshest and most potent cinnamon there is!

Farm Story

Grown by the Chacko family amidst black pepper, coffee, and flowers on their estate turned wild food forest! As a pioneer in the natural farming movement, Mr. Chacko is one of the only farmers that has been able to domesticate a wild cardamom variety that thrives without pesticides, and is still beautifully aromatic!

Farm Story

Your rose petals are organically grown by Parvathi Menon and her wonderful team on a 10 acre farm heaving with an abundance of bananas, limes, avocados and rain-fed turmeric in northern Tamil Nadu. After two years of trial and error, Parvathi finally figured out how to grow the Damask Rose (or Panneer Rose in Tamil), that whilst prized for being incredibly fragrant, is also known to be extremely delicate and very high maintenance, especially when grown regeneratively, without pesticides. Since the rose petals need to be processed everyday when they are perfectly in bloom, Parvathi designed an ingenious solar powered dehydration system that is just gentle enough to help the petals retain their deep colouring and lock in their renowned fragrance. We’ve been grinding small batches into our coffee beans, topping our desserts with these bursts of pink, and even steeping them in cream for a little floral joy in our everyday lives.

Farm Story

Grown in accordance to the principles of zero budget natural farming on the Narne family farm in the historic chili growing region of Guntur, Andhra Pradesh. Brothers Hanumantharao and Satyanarayana Rao make us believe in the future of sustainable agriculture in India, as our elders, and teachers. Ingredients: 87% ground Sannam chillies, 5% Sesame oil, 8% Salt Read The Diaspora Chilli Primer that our recipe editor Asha put together for more information about the differences between all of our chillies and ideas for how to use them!

Farm Story

Grown by our beloved Kasaraneni family amidst marigolds, bananas, and black rice on their 3rd generation farm. Whilst Mr. Prabhu Kasaraneni’s family has been farming for three generations, he is a self-taught organic farmer who began growing heirloom Pragati turmeric in 2015, with assistance from the Indian Institute of Spice Research. This is the spice Sana started the company with! In search of an heirloom turmeric that was regeneratively grown as well as delicious, she was recommended to Mr. Prahbu Kasareneni by the Indian Institute of Spice Research. Prahbu was a young idealistic farmer, and the only one in his area to start growing regeneratively, which initially brought critique from nearby farmers, until they saw how well he was doing. Today, it is still one of our most well-loved spices, and for good reason—it's delicious!

Farm Story

Your moringa powder is grown by the late Channabasappa's family, who have been farming this land for three generations alongside sunflowers, betel nuts and maize. The family is part of small collective of betel nut farmers that share labor and support each other; they have recently started growing this indigenous variety of moringa as a perfect shade plant to grow alongside their betel nuts. This origin is sourced exclusively for us by our friend Ekom of Moringa What, a bright light of integrity and transparency on a mission to bring beautiful single estate, shade-dried, sustainably grown, and culturally-rooted moringa powder to the world.

Farm Story

Grown on the Mehra family farm alongside pomelos and mangoes, these fenugreek seeds smell like sweet maple cookies, but when cooked, add an indescribably aromatic depth and bitterness. The Svaguna estate is our largest partner yet — an ambitious 300 acre project dedicated to reforestation and seed saving.

Farm Story

Grown on the Mehra family farm, this is an indigenous variety of mustard that produces tiny dotty seeds that pack a super high oil content, which means they're bursting with flavor and pungency. Black mustard is such a hardy, drought resistant crop that the Mehras use to transform barren land into rich, replenished soil whilst still keeping the land productive and profitable.

Taco Pickle Seasoning is a vibrant and bold seasoning mix that marries the zesty tang of pickles with the savory, spicy notes of taco seasoning. This unique blend has quickly become a favorite for adding flavor to everything from tacos and sandwiches to popcorn and roasted vegetables. If you’re looking to elevate your meals with a punch of flavor, Taco Pickle Seasoning is the perfect choice.

In this blog, we’ll explore the benefits, uses, and environmental impact of Taco Pickle Seasoning. We will also offer helpful cooking tips, seasonal uses, and comparisons with other popular seasonings.


What is Taco Pickle Seasoning?

Taco Pickle Seasoning is a flavorful blend of spices, including dill, garlic powder, onion powder, chili powder, and a touch of pickle powder. The combination of tangy pickle flavor with the warmth of taco seasoning makes it an incredibly versatile option for a variety of dishes.

Primary Ingredients in Taco Pickle Seasoning:

  • Dill: The key to the pickle flavor, giving the seasoning a tangy kick.
  • Chili Powder: Adds a smoky, mild heat that balances the sharpness of the dill.
  • Garlic and Onion Powder: These aromatics enhance the seasoning and bring depth to the flavor profile.
  • Cumin and Paprika: Common in taco seasonings, these spices give the blend an earthy undertone and slight smokiness.

Benefits of Taco Pickle Seasoning

1. Elevates Flavor in a Variety of Dishes

  • Taco Pickle Seasoning is incredibly versatile. It can be used in tacos, of course, but also on roasted vegetables, fries, sandwiches, popcorn, and more. Its unique blend of pickle and taco flavors adds a refreshing, tangy zing to almost anything.

2. Boosts Your Immune System

  • Dill and garlic, key components of Taco Pickle Seasoning, have immune-boosting properties. Dill contains antioxidants and has anti-inflammatory effects, while garlic is known for its ability to support immune function and reduce the risk of illness.

3. Convenience and Time-Saving

  • Pre-made Taco Pickle Seasoning saves you time in the kitchen. You don’t need to buy separate spices; everything you need is already combined in a jar, making it easy to sprinkle onto your favorite dishes.

4. Low in Sodium

  • Most Taco Pickle Seasoning blends are low in sodium, making them a great alternative to salt-heavy store-bought seasoning mixes. This helps control your salt intake while still delivering a bold and delicious flavor.

Common Uses for Taco Pickle Seasoning

1. Tacos and Burritos

  • Taco Pickle Seasoning shines in traditional taco recipes. Sprinkle it over your taco filling, whether it’s beans, veggies, or grains, for an exciting flavor profile that combines the spiciness of taco seasoning with the tang of pickle.

2. Pickled Vegetables

  • If you’re a fan of pickling, you can use Taco Pickle Seasoning as a base for homemade pickles. Its dill-forward flavor and tangy undertones make it an excellent choice for pickling cucumbers, carrots, or other vegetables.

3. Popcorn and Snack Foods

  • For a quick and fun snack, sprinkle Taco Pickle Seasoning over popcorn or roasted nuts. The zesty combination of pickle and taco seasoning transforms simple snacks into flavor-packed bites.

4. Sandwiches and Wraps

  • Add a little extra flair to your sandwiches or wraps by dusting Taco Pickle Seasoning on the fillings. It pairs well with a variety of ingredients, from avocado to grilled vegetables, to create a satisfying, tangy bite.

5. Salads and Dressings

  • Incorporate Taco Pickle Seasoning into your salad dressings for an interesting and fresh twist. It adds both acidity and spice, making it a great addition to tangy vinaigrettes or creamy ranch-style dressings.

Cooking Tips for Using Taco Pickle Seasoning

1. Use it as a Marinate

  • Mix Taco Pickle Seasoning with olive oil or vinegar to create a marinade for vegetables, tofu, or even grains. The seasoning’s tangy and spicy profile will infuse the ingredients with flavor, making them perfect for grilling or roasting.

2. Start with Small Amounts

  • Taco Pickle Seasoning can be quite bold. Begin with a small amount and adjust according to taste. A little can go a long way in enhancing the flavor of your dishes.

3. Mix with Sour Cream or Greek Yogurt

  • For a quick dip or dressing, mix Taco Pickle Seasoning with sour cream or Greek yogurt. It makes a tangy, creamy accompaniment for your veggies or snacks.

4. Pair with Cheese

  • The spicy and tangy notes of Taco Pickle Seasoning work wonderfully with cheese. Sprinkle it on top of cheese sandwiches, cheese dips, or a platter of cheese and crackers for a unique twist.

Seasonal and Holiday Favorites with Taco Pickle Seasoning

1. Summer BBQs

  • Taco Pickle Seasoning is an excellent choice for summer BBQs. Whether you're grilling vegetables, corn on the cob, or even veggie burgers, the seasoning brings a unique flavor to your outdoor meals.

2. Holiday Appetizers

  • During the holiday season, serve snacks like popcorn or roasted nuts seasoned with Taco Pickle Seasoning. It’s an unexpected and delightful twist that will surprise your guests.

3. Fall Roasted Vegetables

  • As the weather cools, Taco Pickle Seasoning is perfect for roasted fall vegetables. Try it on butternut squash, sweet potatoes, or carrots for a tangy kick that pairs wonderfully with earthy fall flavors.

The Environmental Impact of Food Waste and How Taco Pickle Seasoning Can Help

1. Reducing Food Waste

  • By incorporating Taco Pickle Seasoning into your meals, you can use up leftovers and overripe vegetables that would otherwise go to waste. It adds flavor and prevents the need to throw out food that may not be appealing on its own.

2. Sustainable Ingredient Sourcing

  • Look for Taco Pickle Seasoning brands that prioritize sourcing sustainable ingredients. Supporting these brands ensures that your seasoning choice has a minimal environmental footprint.

3. Minimizing Packaging Waste

  • Consider purchasing Taco Pickle Seasoning from brands that offer eco-friendly packaging, such as recyclable glass containers or paper bags. This helps reduce the amount of plastic waste generated by food packaging.

FAQs About Taco Pickle Seasoning

1. Can I make Taco Pickle Seasoning at home?

  • Yes! You can make your own Taco Pickle Seasoning by combining garlic powder, dill, chili powder, cumin, and a pinch of salt. Customize it to your liking and store it in an airtight jar for future use.

2. Is Taco Pickle Seasoning gluten-free?

  • Most Taco Pickle Seasoning blends are gluten-free. However, it’s always important to check the label for any potential gluten-containing ingredients or cross-contamination risks.

3. Can Taco Pickle Seasoning be used for pickling vegetables?

  • Absolutely! Taco Pickle Seasoning’s tangy dill and spices make it a great base for homemade pickles. Simply add it to your brine to infuse your vegetables with its bold flavors.

4. Is Taco Pickle Seasoning vegan?

  • Yes! Taco Pickle Seasoning is plant-based and can be used in vegan dishes. It’s a great way to add flavor to plant-based tacos, salads, and other dishes.

Comparisons: Taco Pickle Seasoning vs. Other Popular Seasonings

Taco Pickle Seasoning vs. Classic Taco Seasoning

  • While both Taco Pickle Seasoning and Classic Taco Seasoning include some similar ingredients (like chili powder and garlic), Taco Pickle Seasoning has the added tang of dill and pickle flavor, giving it a unique twist.

Taco Pickle Seasoning vs. Dill Pickle Seasoning

  • Dill Pickle Seasoning has a more pronounced dill flavor and is usually more focused on the tangy aspect. Taco Pickle Seasoning, on the other hand, includes a balanced mix of taco-style spices, making it more versatile for various dishes.

Conclusion

Taco Pickle Seasoning is the perfect blend of tangy and savory flavors that can elevate almost any dish. From tacos to popcorn, sandwiches to salads, this seasoning adds a delightful twist to your favorite foods. Not only does it offer health benefits and convenience, but it also helps reduce food waste by making use of leftover ingredients. Whether you're using it for summer BBQs or cozy fall dishes, Taco Pickle Seasoning is sure to become a staple in your kitchen.

Latest Stories

View all

Why Does Paprika Have Different Colors? Redness, Flavor, Heat & Quality Explained

Why Does Paprika Have Different Colors? Redness, Flavor, Heat & Quality Explained

🎨 Why Does Paprika Have Different Colors? Understanding Redness, Flavor, Heat & QualityPaprika ranges in color from vivid, luminous red (Kashmiri chilli, ASTA 180) to bright orange-red (Hungarian sweet paprika) to deep brick-red (smoked paprika) to dull brownish-red (old or...

Read more

Cayenne vs Paprika vs Gochugaru vs Smoked Paprika: Ultimate Chili Comparison

Cayenne vs Paprika vs Gochugaru vs Smoked Paprika: Ultimate Chili Comparison

🌶️ Cayenne vs Paprika vs Gochugaru vs Smoked Paprika: The Ultimate Chili Powder ComparisonFour red chili powders. Completely different purposes. Cayenne (30,000–50,000 SHU) is the pure heat tool — clean, sharp, no color. Paprika (100–500 SHU) is the color tool...

Read more

Gochugaru Chili Powder: The Complete Guide to Korean Chili Flakes

Gochugaru Chili Powder: The Complete Guide to Korean Chili Flakes

🌶️ Gochugaru Chili Powder: The Complete Guide to Korean Chili Flakes, Flavor, Heat & UsesGochugaru (고추가루) is the coarsely ground, sun-dried Korean red chilli that is the foundational flavor ingredient of Korean cuisine — the defining component of kimchi, gochujang,...

Read more

Chat with us