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Get a taste of Roy’s Seasonings on Thursday at Corti Bros. Market.

Get a taste of Roy’s Seasonings on Thursday

Published: Wednesday, Jul. 30, 2014 - 9:29 am

Walking by the display case full of jars and bags of Roy’s Seasonings, three words on the signage stopped us in our tracks: “Strong and bold.” Hey, no one has time to waste on wimpy seasonings when you can climb higher on the flavor ladder, right?

We took home a few of the 12 flavors, fired up the grill and tried them on a chicken breast, a rack of St. Louis-style pork ribs and a salmon fillet. We liked them just fine, in this order: Devil’s Delight (with ghost peppers), Island Jerk (with jalapeno peppers) and Lemonicious (with lemon sage).

We also marked the calendar for a public tasting of the seasonings Thursday at Corti Bros. Market.

Then we checked in at Roy’s Seasonings’ website, One of the points owner Roy Campbell makes there is: “What sets my all-natural seasonings apart from others is their Italian herb base.” We also found an array of recipes.

Campbell, who lives in Murphys, hand-crafts his line of flavored seasonings (some hot, some not) by mixing and matching a long list of herbs and spices. Five of his blends are salt- and sugar-free. Some work especially well with specific dishes. For instance, Chipotle Ole is an ideal ingredient in chili, while Woodsman matches with wild game.

The seasonings are a plus on a smorgasbord of dishes, from salad, soup, potatoes and popcorn, to fish, beef, pork, chicken and veggies.

The Fuego flavor, with wasabi and habanero peppers, made a cheese-and-mushroom omelet jump out of the pan. The milder multipurpose Classic gave life to a steaming baked potato. Lemon-Mango married with an olive oil-based salad dressing.

Campbell calls his newest flavor Hot Mon, a variation of the Island Jerk flavor, with allspice, cinnamon, nutmeg, cloves, onion, garlic, thyme and other herbs and spices. “What makes it unique is the Trinidad scorpion peppers in there,” he said on the phone.

The scorpion was once classified as the world’s hottest pepper, at 1,463,700 units on the Scoville heat scale. But then along came the Carolina reaper, tested in 2012 at 1,569,300 to 2.2 million units. “I can’t use the reaper because it lacks (heat) consistency,” Campbell said. Thank goodness.

Campbell will be at Corti Bros. Market from 11 a.m. to 3:30 p.m. Thursday, offering free samples of his seasonings. The market sells the seasonings in glass shakers and resealable plastic pouches for $7.59 to $11.99. The store is at 5810 Folsom Blvd., Sacramento, (916) 736-3800,

Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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