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View allFrequently Asked Questions
It has a bold, smoky, and spicy flavor with a refreshing hint of peppermint for a unique balance.
It has medium-to-high heat, similar to traditional harissa, but with a smoother finish thanks to the peppermint.
Yes! It’s designed to capture the flavor of authentic harissa paste in a convenient dry spice blend—no mess, no jars.
It’s excellent on rice, roasted vegetables, grilled chicken, beef, lamb, fish, eggs, pasta, soups, and hummus.
Absolutely! It’s inspired by Moroccan flavors and works perfectly in tagines, couscous, and other North African dishes.
Yes—just mix with olive oil, lemon juice, or yogurt to create an easy, flavorful marinade for meats and veggies.
Yes! It’s certified organic, gluten-free, vegan, non-GMO, and kosher, making it suitable for most dietary lifestyles.
Start with 1 teaspoon per serving and adjust based on your heat preference.
Yes! It makes an amazing dry rub for chicken, lamb, beef, or pork before grilling or roasting.
Definitely—it adds smoky, spicy depth to broths, lentils, and hearty soups.
It’s a mess-free dry blend with an authentic flavor profile plus a refreshing hint of peppermint for balance.
Shake it on avocado toast, mix into hummus, sprinkle over roasted veggies, season rice bowls, or use it as a spicy finishing salt.
It’s best enjoyed within 1–2 years when stored in a cool, dry place.
FreshJax spices are free from anti-caking agents and artificial additives, so some natural clumping may occur—especially in humid environments. If you notice caking, simply give the bottle a gentle shake or tap. This is a sign of real, organic ingredients with no fillers—just pure, flavorful goodness.
Our product is proudly made in the USA, in a facility that also handles tree nuts.
Why choose FreshJax over other brands?
FreshJax is a family-owned business dedicated to crafting organic, high-quality spice blends while giving back to the community. With every purchase, you help feed a child in need — so you can feel good about what’s on your plate and beyond.










