Yes. All of our products are vegan and gluten-free. They are also all nut-free, dairy-free, and preservative-free.

Note: if your allergies are severe, we do work out of a shared kitchen, with dedicated equipment.

Think garlic, dill and the savoury seasonings associated with a good deli pickle, without the vinegar or sweetness. Winnipeg Garlic Dill gives you that garlicky, pickle-inspired flavour in a dry seasoning you can use on potatoes, vegetables, fish, chicken, dips and more.

Both blends are dill-forward, but they have different personalities.

Dirty Dill has more onion, less garlic and a kick of jalapeño, with allspice adding another layer of flavour. It's a complex rounded dill blend with a kick of heat.

Winnipeg Garlic Dill has twice the garlic, more deli-style spices like coriander and black pepper, plus a pinch of sweet paprika and rosemary. It has zero chili heat and leans into the savoury flavour of a classic garlic dill pickle, without the vinegar.

Love garlic dill pickles? Start with Winnipeg. Want a little jalapeño kick? Reach for Dirty Dill.

Absolutely. Mix Winnipeg Garlic Dill into mayonnaise, sour cream or yogurt before dressing your potato salad or coleslaw. Or in an oil dressing. It's great for bringing the garlic, dill and savoury flavours without requiring you to chop fresh herbs. Try it in macaroni salad or a creamy cucumber salad too.
Remember - it doesn't have any acid, so if you want that kick, you'll have to add vinegar too.

Yes you can! Mix it into softened butter for potatoes, vegetables, fish or warm bread. Or even a lovely compound butter for fish or meat.
For a quick schmear, stir it into cream cheese and spread on bagels, crackers or sandwiches. Give it a little time to hydrate (5-10 minutes is good, 20-30 minutes is even better) that way it will develop its flavour before serving.
Did you know dry garlic, in all it's forms, blooms in fat. That means you'll get all that great garlic flavour if you give it a little extra time in butter, cream cheese, sour cream, or even just oil.

Absolutely. Try it on potatoes, carrots, cauliflower, green beans or zucchini. Toss the vegetables with oil and Winnipeg Garlic Dill before roasting. You can even add an extra sprinkle after cooking for more prominent dill aroma. It also works beautifully with steamed vegetables tossed with Winnipeg Garlic Dill and melted butter.

Keep it sealed in a cool, dry place away from moisture and heat. That helps preserve both the flavours and aroma.