Labor Day is over. The grill is not. Spiced Honey Mild ships year-round — buy 2 and save 10%.
The last cookout of the season
In Southern Living. On WHNT News 19 Alabama.The sweet-and-tangy glaze
for your last month of grilling.
Honey and tamarind, no tomato. It goes on wings, salmon, and skewers and turns sticky and glossy the second it hits the heat.
Gluten-free · No preservatives · No corn syrup · Contains sesame · Tamarind, not tomato
The South weighed in twice.
“The 1 barbecue sauce I’ll be using all summer long.”
The magazine that wrote the book on Carolina Gold and Alabama White put a bottled sauce on its summer list.
Read it in Southern Living →Day to Day with Mariah
WHNT News 19 · CBS affiliate · Huntsville
Two segments cooking live with Mariah Wiggs.
Co-founders Jim and Brittney on set with host Mariah Wiggs.
Chicken again. Pork again. Same rub again?
Marinated honey wings
Marinate wings overnight in Spiced Honey Mild and a splash of red wine, then bake and broil until the edges catch.
Expand for the 3-step version
- Toss 2 lb wings with salt, pepper, 2 oz Spiced Honey Mild, and 2 oz red wine; refrigerate overnight.
- Bake at 375°F until cooked through.
- Brush with more Spiced Honey Mild and broil two minutes a side until sticky.
Chicken + pineapple skewers
Coat chicken, pineapple, peppers, and onion in Spiced Honey Mild, skewer, and grill until the honey chars at the edges.
Expand for the 3-step version
- Toss chunked chicken, pineapple, red pepper, and Vidalia onion with 3 oz Spiced Honey Mild and a squeeze of lime.
- Thread onto soaked skewers, alternating each item.
- Grill until chicken reaches 165°F; serve over rice with more sauce.
Honey-glazed salmon
Brush salmon with Spiced Honey Mild and roast hot, so the honey edges catch and the tamarind keeps it bright.
Expand for the 3-step version
- Pat salmon dry and set on a lined tray.
- Spoon Spiced Honey Mild over each fillet.
- Roast at 425°F for 12 minutes, until the glaze bubbles at the edges.
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Warmth from the honey. A low sour lift from the tamarind that keeps a rich custard from going flat.
Southern Living put it in a pie. Two tablespoons, into the filling — never on top.
Our recipe
Spiced Honey Sweet Potato Pie
- 2 Tbsp Tamarind Heads Spiced Honey Mild
- 2 cups cooked and mashed sweet potato
- 1¼ cups evaporated milk
- 2 large eggs
- ⅜ cup granulated sugar
- 4 Tbsp butter, melted
- 2 Tbsp dark rum
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 unbaked 9-inch pie crust
Method
- Heat the oven to 425°F.
- In a food processor, combine the Spiced Honey Mild, sweet potato, evaporated milk, eggs, sugar, melted butter, rum, salt, cinnamon, and nutmeg. Process until smooth.
- Pour into the unbaked crust and smooth the top.
- Bake at 425°F for 10 minutes, then drop to 300°F and bake about 50 minutes more, until set and firm.
- Cool completely before slicing.
It works from the inside. You taste the pie, not the barbecue sauce.
One for the grill, one for the pie.
“Tamarind in a barbecue sauce? Will my family actually eat it?”
It is the question we get most, and it is fair. Tamarind is a pod fruit that has been in kitchens across South Asia, Southeast Asia, West Africa, the Caribbean, and Latin America for centuries. In this bottle it does the job vinegar and tomato do in a Kansas City sauce — it brings the sour — only rounder and less sharp. Spiced Honey Mild leads with honey, so what lands on the plate reads sweet and tangy first. There is no heat to negotiate with.
If it is not for you, tell us and we will make it right. We would rather hear that than have a bottle sit in your door.
Gluten-free · No preservatives · No corn syrup · Contains honey and sesame — not vegan
Don’t let summer leave without trying it.
Tamarind, not tomato — all year. Buy 2 and save 10%, buy 3 and save 15%. Free shipping either way.
Ships fast · Gluten-free · Contains sesame · Small-batch
Grilling ends. Cooking doesn’t.
Spiced Honey Mild goes on roast chicken, sheet-pan salmon, and — as Southern Living found — into a sweet potato pie. Leave your email and we’ll send the fall recipes as we shoot them.
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Tamarind, not tomato. BBQ, rewritten.
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