SEASONINGS FAQs

We think so, and our customers do as well. It is no secret that Chris has a keen sense of taste and a gift for balancing flavors in unique and exciting ways, and Dizzy Pig offers a wide range of exciting flavor profiles that hit your taste buds on so many different levels. Each recipe is one of a kind and time tested, and they work with so many different foods. The brightness and freshness of the flavor is tantalizing both raw AND fully browned…and everywhere in between. Our seasonings can be used as a condiment after cooking, a rub before cooking, and you can use them part way through the cook to build up layers of flavor. They can be used to flavor soups, stews, stir fries, and pretty much anything you cook. To really get an idea what the hype is about, see what our customers are saying.

Dizzy Pig is a small company that currently employs around 10 people, and we take a great deal of pride in the quality of our product. That means we use only the best whole spices, herbs and other natural ingredients. Consistently fresh and bright ingredients are what we are looking for, and we search far and wide to get the best. These ingredients are ground and blended by real people in small batches to ensure consistency and freshness. Plus, Dizzy Pig products use less salt and more spices. So when you think about it, our products really aren’t expensive at all. In fact, a regular shaker of Dizzy Pig will season up to 40 pounds of meat with a flavor you just can’t find anywhere else.

Yes. Every single ingredient used in Dizzy Pig seasonings is natural. The herbs, spices, chilies, onion, garlic and other natural ingredients are from plants. The salt we use is from the sea. The sugar is from sugar cane juice or pure maple syrup. Nothing artificial is added.

We do not add MSG to any of our products. We understand that there are folks out there that are sensitive to monosodium glutamate, and we wanted to give our customers the option to add it themselves. Even though MSG appears naturally in many foods and plants, we decided not to add it to our products. Dizzy Pig flavors are so bright and crisp that we saw no reason to add a flavor enhancer anyway.

A question we get often is “how long is the shelf life?” There is no simple answer, but the bottom line is that Dizzy Pig starts off with only the freshest ingredients, so we already have the advantage over our competitors and you have a head start!

A good general rule is to try and use the product within 6 months of opening. The shelf life really depends on where your jar of rub is stored and what conditions it is exposed to. Air, heat and light all play a role in speeding up flavor loss. The rubs won’t go “bad” unless they get wet, but the flavors will change and flatten over time. If stored in a cool dark place, your jar of Dizzy Pig should still have great flavor up to a year after opening. If stored in a warm bright spot, or not capped tightly, they may lose considerable flavor within a few months after opening. Vacuum sealed and frozen, our bulk rubs are good for well over 2 years.

In order to keep our customers informed, and to assure the best tasting food, we add labels to our bottles with a “Best If Used By” date. This date is just a guideline based on our observations of how long (if stored properly) that the spices will retain enough flavor to maintain the original character of the seasoning blend. Unopened jars, if not exposed to heat and light, can be used well past the “best if used by” date without major loss of flavor.

Start with the “best if used by” date. If it is past the date AND the bottle has been open for a long time, it may have lost considerable flavor. If it is past the date, but still tightly capped, you may still get great flavor. Open up the bottle and smell it. Does it smell flat, or does it still have a zing? Is the color pale or rich? Taste a little. If it’s still fresh, it will be well balanced and your taste buds should be stimulated on many levels. Or does it taste a little blah? It helps if you remember how fresh and aromatic the rubs were when you bought them, and try and compare in your mind. Remember, we start off as fresh as it gets! If your rubs are over 2 years old, you are missing out on the bright balanced flavors we work so hard on. Your Dizzy Dust might not taste like Dizzy Dust any more. Fortunately, we have a fresh batch mixed up and ready to ship to your door or your local store.

Not really. We give you more spices and less salt. Most of our seasonings are below what FDA considers “Low Sodium”, with less than 140mg per serving. It would be easy and cheap to dump more salt into our seasonings, but we like to leave it up to the individual if they prefer more salt. So yes, we do put coarse kosher salt into Dizzy Pig products, as they are “complete” seasonings, and salt makes food taste better. But generally the salt content is on the low side. For specific nutritional data, our nutritional panels are posted on our website along with each product.

Food allergies are so widely varied and widespread that we are committed to avoiding the most common food allergens, and to properly labeling our products so our customers can avoid potential allergens. We do not use the following common allergens in any of our products, or at our production facility:

  • No Dairy
  • No Eggs
  • No Fish
  • No Shellfish
  • No Peanuts
  • No Tree Nuts
  • No Soy
  • No Wheat
  • No Gluten

Sesame was recently moved up to being listed as one of the top ten food allergens, and it is the only item on the list used by Dizzy Pig. Sesame seeds are an ingredient in Dizzy Pig® Tsunami Spin™. We use a dedicated grinder for processing sesame seeds, but please note that we DO use sesame seeds in our facility.

We’ve heard from folks that are sensitive to many different ingredients, and here are some of the more common ones used at Dizzy Pig:

  • Sesame. Sesame seeds are an ingredient in Dizzy Pig® Tsunami Spin™. We use a dedicated grinder for processing sesame seeds, but please note that we DO use sesame seeds in our facility.
  • Garlic. Some folks are sensitive to garlic, and garlic is used in many of our products.
  • Onion. Some folks are sensitive to onion, and onion is used in many of our products.
  • Celery Seed. Some folks are sensitive to celery seed, and celery seed is used in several of our products.
  • Chilies. We’ve heard from some folks that have sensitivities to various chili peppers. Several types of chilies, including, but not limited to Paprika, are used in Dizzy Pig seasonings.
  • Black pepper. To our surprise, we have actually heard from folks with sensitivities to black pepper. Dizzy Pig uses black pepper, and also green and white peppercorns (from the same plant as black pepper) in all of our products, except for Happy Nancy.