Welcome to our table. You belong here.
This is Flavor in Your Favor
We believe your gut has a personality. We believe joy matters as much as nutrients. We believe the best medicine doesn't taste like punishment. We cook with intention and laugh at the rulebook. We use science to back up what ancient cultures already knew: spices heal, flavor matters, and food should make you feel good.
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Mission
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We're so glad your'e here.
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This is Flavor in Your Favor.
We believe your gut has a personality. We believe joy matters as much as nutrients. We believe the best medicine doesn't taste like punishment.
We cook with intention and laugh at the rulebook. We use science to back up what ancient cultures already knew: spices heal, flavor matters, and food should make you feel good.
This isn't about clean eating or cheat days or earning your dinner. It's about eating like you actually want to be alive — and noticing how that changes everything.
No guilt. No gurus. No apologizing for seasoning your food.
Just real talk, good spices, and people who believe meals should have a personality.
Welcome to the table. Flavor is in your favor.
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This isn't about clean eating or cheat days or earning your dinner.
It's about eating like you actually want to be alive — and noticing how that changes everything. No guilt. No gurus. No apologizing for seasoning your food.
Just real talk, good spices, and people who believe meals should have a personality.
Welcome to the table. Flavor is in your favor.
We've been cooking up some exciting stuff...
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FEATURED NEWSLETTER
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FEATURED EVENT
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FEATURED PODCAST
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Meet the Founder
Hi, I'm Liz — spice enthusiast, reformed bland-food mom, and someone who once thought "seasoning" meant salt and pepper. (I'm not proud.)
I spent years in sales, strategy, marketing and media—basically professional convincing, partnership alchemy, and making brands sound awake. Now I'm using those powers for good: getting you to actually use that cumin you bought in 2019.
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Flavor Should Have a Personality
Here's what I know: Flavor should have a personality. Spice recommendations and cooking solutions should be realistic enough that you don't hate yourself by Tuesday. And learning about spices should feel less like a TED Talk and more like your funniest friend explaining why they now own five types of paprika.
When I'm not recording the podcast or making my kitchen look like a spice bomb went off, I'm in Seattle asking farmers' market vendors about their growing practices, requesting oat milk cardamom lattes like it's a normal thing to do, and asking invasive questions about people's spice racks.
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