It's all about flavor.
At Voodoo Spice, it’s all about the taste and the WOW factor. We’re always in search of what’s new and interesting in the world of flavor profiles. This search can sometimes lead to something we like, but often times we wonder if we can make it better by adding something else, and that’s when the magic happens. That’s what we call having fun with what you love to do.

Our Products
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NEW!!!! Habanero Coffee Rub
$18.00 Add to cart -
NEW!!!! Mango Habanero BBQ Sauce
$14.00 Add to cart -
Getting Started Box
$99.00 Add to cart -
Build Your Own Bundle!
$36.00 Select options -
Caribbean Jerk Rub
$12.00 Add to cart -
Blackening Spice
$12.00 Add to cart -
Sweet Apple Bourbon Spice
$12.00 Add to cart -
Tequila Lime Spice
$12.00 Add to cart -
Sweet Apple Bourbon Sauce
$14.00 Add to cart -
Tequila Lime Sauce
$14.00 Add to cart -
Voodoo Signature Spice
$12.00 Add to cart -
Voodoo Garlic Pepper Spice
$12.00 Add to cart




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Retail Locations
Washington
Ranch and Home Kennewick
845 N Columbia Center Blvd
Kennewick, WA 99336
The Gift Shop
10 E Bruneau Ave Building C
Kennewick, WA 99336
A Matter of Taste
647 Front St
Leavenworth, WA 98826
California
Route 16 Produce
36340 CA-16
Woodland, CA 95695
Oregon
Ranch and Home Hermiston
2500 S Highway 395
Hermiston, OR 97838
Utah
Dallas Green Farm and Home
3752 S 4700 West
West Haven, UT 84401
More Locations Coming Soon!
About Voodoo
Ken & Denise Avery
Like a lot of people, I had a dream, a vision and a burning desire to make people happy, and when I can make people happy through my food, that’s when I am the happiest! So, over the years I have perfected my art of cooking learning what people like, learning what makes them happy and listened to them as I put my heart and soul in everything I make.
So where did it all begin? I would say in the kitchen with my Mother, watching her make dinner, helping her and her teaching me the basics. As I got older, I ventured naturally into the restaurant business, from fast food to fine dining I learned the trade.
My next level of learning I owe to Chef Ken Davis. He was the executive Chef I worked under at a very high end restaurant, this is where I learned about spices and what they do to food. My first day I was instructed to taste and smell every spice on the shelf, and when I did I needed to know what all was in that can, this taught me what spices would and would not go with each other and it also taught me to understand the different flavor impact each spice would have. With that background, I still to this day, when I eat anywhere, I slowly try to learn the flavor profile the chef has created and determine what spices were used and to think about the thought process that went into that dish.

